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• Favorite Foods from Leaner Times

  CHOW » General Topics Digest

  Sarah Perry

  25 Jan 2012 | 1:18 pm

  Even those hounds who love expensive treats like foie gras and fresh truffles have a place in their hearts for simple, frugal food. QueenDairy was one of three kids raised by a single mom, and she still gets cravings for the "poor people's food" her mom lovingly concocted for them growing up. "She used to make sorullos ('cigars') with yellow cornmeal dough," QueenDairy says. "She stuffed them with American cheese and ground beef if we had any, and fried them until golden brown. I used to love those as a child, imagining they were submarines, or fat cigars. They were very yummy and crispy."…

• Giving Back to Our Troops

  Doña Lupe’s Kitchen

  Gina Ruiz

  13 Dec 2011 | 5:36 pm

  Remember The Hurt Locker? My son, Albert works with real life Hurt Locker types, the Navy EOD (Explosive Ordance Disposal) or to simplify it further, a bomb squad. Yeah, those guys. They work hard in incredibly dangerous conditions and save countless lives in the process. They are, each and every one, American heroes. I’m well familiar with having a family member in Afghanistan as my son has been there more times than I can count and someone else very close and special to me had been stationed in Iraq for years. I know the drill. Our guys there do without a lot of things we take for…

• Chef John Besh Shares Cooking Tips and His Best New Orleans Recipes

  Food & Wine: Articles

  9 Jan 2012 | 10:24 am

  Plus:  Video: John Besh How can I put a New Orleans twist on the ol’ steak & taters supper? There’s nothing more New Orleans than pommes souffle and béarnaise sauce, but this will take some doing. I encourage you to try a really cool Creole-flavored compound butter by placing some butter, a shallot, a clove of garlic, dash of Worchestershire and Tabasco and a sprig of tarragon into a food processor, turn it on and let it all ...

• Pollo en Sidra (Asturian-Style Chicken in Cider): Leaving a Drop in the Glass

  We Are Never Full

  Jonny & Amy

  17 Jan 2012 | 9:03 am

  “We may have lost paradise because of the apple, but we’ll get it back with cider.” - Asturian saying “Reach out your arms, as far apart as possible – one high, one low – then just bend your wrist, but do not look!”, instructed the waitress. “Oh, and beginners like you must stand over the barrel,” she added. I followed her advice exactly but still ended up with a soggy shirt-front and damp shoes, wasting half a bottle. Even though the cider was cheap, learning to pour it like a local wouldn’t be and accepting I could be thirsty for a…

• 14 Hours Later, Slow Cooked Short Ribs Were Devoured

  My Wooden Spoon™

  A Cowboy's Wife

  9 Jan 2012 | 5:24 pm

  Slow Cooked Ribs…mmmmm, sounds heavenly huh?  Well, my guys thought so!  I watched them devour these ‘fattier than I’d like ribs’ that took 14 hours to cook, while I happily savored every moment of my taters. I’m making every effort to make my crockpot feel loved.  I’ve always used it for the basics like beans but have never really ventured too far beyond that.  I’m way too comfortable with the same type of cooking and thought it was time to take a risk!!!  I know, watch out right?! This was one of the easiest recipes that took 5 minutes to prep…

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  All We Can Eat

• Capital City owner talks about the closing of his beloved diner

  Tim Carman

  27 Jan 2012 | 12:25 pm

  It didn’t take long for the new Denny’s on Bladensburg Road NE to impact Capital City Diner, the historic 1940s-era diner that owner Matt Ashburn bought off eBay for $20,000 and dragged down from Avoca, N.Y. to his underserved Trinidad neighborhood. Read full article >>

• Cooking Off the Cuff: Currying flavor

  Edward Schneider

  27 Jan 2012 | 6:00 am

  Jackie and I are just about over our post-Barcelona garbanzo craze, which I mentioned last week; its effects, however, will linger, and chickpeas are going to be a more regular part of our diet. As I said earlier, these legumes of Middle Eastern origin are at home as far afield as South Asia, and the flavors of India came to mind the minute we tasted our cooked chickpeas. (These, by the way, came from a good supplier; they were soaked overnight and simmered with just a few simple aromatics — a carrot, an onion, some peppercorns, a bay leaf — to keep them cuisine-neutral.) Read full…

• The pros and cons of the new school meal guidelines

  Tim Carman

  26 Jan 2012 | 4:15 pm

  When I tried to contact Marion Nestle , one of the country’s leading thinkers on nutrition, about her take on the U.S. Department of Agriculture’s new standards for school meals, she begged off. She was on the road yesterday, she e-mailed, and had not yet read the new rules. Read full article >>

• ‘Top Chef: Texas,’ Ep. 12: Pants-less in San Antone

  Carol Blymire

  26 Jan 2012 | 8:00 am

  Back in San Antonio, Emeril, Cat Cora and Padma in some old man’s nightshirt belted into a crotch-dusting minidress greet the chefs in the “Top Chef” kitchen this week for their Quickfire Challenge. Welcome to “Top Chef,” everyone! Read full article >>

• Reactions positive to new nutrition standards for school meals

  Tim Carman

  26 Jan 2012 | 6:30 am

  On Wednesday afternoon, first lady Michelle Obama and Agriculture Secretary Tom Vilsack unveiled new USDA nutrition rules for public schools, calling for more fruits and vegetables and less fat and sodium in the publicly funded meals programs. The new guidelines raised the nutritional standards for the first time in 15 years. Read full article >>

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  Amateur Gourmet

• Honey Butter Biscuits

  Adam Roberts

  27 Jan 2012 | 4:25 pm

  Andrew Carmellini, in his new book American Flavor, shares a biscuit recipe that he calls “the world’s best biscuits.” This is a bold claim, even for a chef as revered as Carmellini, but in his defense, when he started serving biscuits (and fried chicken) at his pre-The Dutch Italian restaurant, Locanda Verde, the critics gushed. In fact, while working on a different book proposal, I called Carmellini to have him coach me through biscuit-making on the phone. The man knew his stuff. Click here to read the rest of this Amateur Gourmet post »

• Pig: A Restaurant

  Adam Roberts

  26 Jan 2012 | 11:48 pm

  [Photo credit: Gothamist] We just saw a hilarious skewering of the food world at L.A.’s U.C.B. (Upright Citizens Brigade) called “Pig: A Restaurant.” Actress Lauren Adams tackles everyone from Gael Greene to David Chang in this play written by Leila Cohan-Miccio and directed by Caitlin Bitzegio. Based on real world food experiences (Leila ran the blog Grub Street and Lauren worked at Balthazar and D.B. Bistro Moderne), the show imagines a Brooklyn restaurant called Pig: A Restaurant where the hostess answers the phone “This is Pig: A Restaurant, I’m Aurora: A…

• Bäco Mercat & La Casita Mexicana

  Adam Roberts

  26 Jan 2012 | 3:37 pm

  Two things are making me more of a restaurant adventurer here in L.A. than I was in New York: (1) nicer weather and (2) a car. In New York, on the bitterest, most miserable days of January, I would stick to a very specific loop that involved lunch at Hummus Place, coffee at Joe, and a slushy trek home. Here in L.A., it’s just a matter of unlocking my car door, rolling down the windows, cranking up the Original Cast Recording of “Next To Normal” and hitting the road. Click here to read the rest of this Amateur Gourmet post »

• Lamb Shoulder For Those Who Love Lamb But Don’t Want To Spend The Money

  Adam Roberts

  24 Jan 2012 | 3:15 pm

  The meat section at my local Gelson’s is pretty spectacular: if you name a cut of meat, they probably have it. And on Friday night I was craving lamb and, studying the lamb options there, I saw a giant leg of lamb for $70 and a rack of lamb for $40. Those prices would seem to make lamb prohibitively expensive, yet there was another lamb option there for a measly $10. Click here to read the rest of this Amateur Gourmet post »

• Battle Cold Cure: Thailand vs. Japan

  Adam Roberts

  23 Jan 2012 | 3:56 pm

  Last week I was suffering from a pretty nasty cold. I sent out my newsletter, as I do every Monday, and mentioned that I was going to Roboto Jinya for ramen to cure myself with intensely porky broth. (This is possibly sacrilegious as any good Jew worth his kosher salt is meant to cure him or herself with chicken noodle soup; pork broth is a slap in Judaism’s face!) A reader named John responded that Judaism and Japan should be ignored in favor of Thailand: “Adam, for a cold you need some Thai chicken coconut soup. Works every time.” Click here to read the rest of this…

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  Diner's Journal

• Salad From the Soup Pot

  By MELISSA CLARK

  27 Jan 2012 | 2:56 pm

  After making the beef broth for French onion soup, shred the meat and make a salad with it.

• Weekend Fare

  By BAO ONG

  27 Jan 2012 | 10:51 am

  Food-related events around New York.

• For Super Bowl, JoeDough and No. 7 Sub Go the Extra Yard

  By FLORENCE FABRICANT

  27 Jan 2012 | 10:25 am

  Two new sandwich shops in New York are selling six-foot heroes for Super Bowl Sunday.

• What We're Reading

  By THE NEW YORK TIMES

  27 Jan 2012 | 9:07 am

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

• Dragon Wings

  By DAVID TANIS

  27 Jan 2012 | 7:15 am

  Chicken wings for the Super Bowl or the Chinese New Year.

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  Steamy Kitchen: recipes and cooking

• Fun Finds

  administrator

  27 Jan 2012 | 7:00 am

  Tiny Bubbles! Send clouds of tiny bubbles skyward with this quick trick from Family Fun Green Apple Compost Crock from Lake Land (Price is in Pounds, Amazon sells a similar apple compost crock in red) Microwave Sea Salt Caramels from The Yummy Life Rubber Boot Tray from Ballard Designs Breakfast Galette from Cafe Fernado Buttermilk Cream Tart with Apple Roses from Martha Stewart The Year of the Dragon Commemorative Plates from Villeroy & Boch LYSOL No-TouchTM Kitchen System Wean Green Snack Cubes  – I’m giving these to my friend Isabelle and her 11 month old baby. Ditch the…

• Miso Ginger Asparagus

  SteamyKitchen

  26 Jan 2012 | 8:23 am

  A reader asked me what miso paste tastes like, while she has enjoyed miso soup at Japanese restaurants, she couldn’t quite imagine what cooking with miso paste would be like. So what flavor dimension does miso paste add to a dish? If I had to just choose one single word, I’d say “umami” which is just a fancy foodie term that writers and chefs use. This is a tough one…..but okay, if I couldn’t use that word, I’d say, “tasty.” Even just a teaspoon of miso paste added to a dish (whether it’s a sauce for the asparagus, salad dressing,…

• Crepes with Salted Lemon Butter Caramel

  SteamyKitchen

  23 Jan 2012 | 12:47 pm

  I’ve been pretty quiet on the cookbook development front – other than announcing that I scored a cookbook deal with a publisher that produces some of my very favorite books, Ten Speed Press, I haven’t shared much. I think most authors will agree, the process of writing a book isn’t terribly exciting, it takes a lot of discipline (which I lack), focus, (uh, that neither) and nimble fingers (I’ve got chronic tendonitis)….though I’ve found that I’m extremely deft in hitting the delete button with my ring finger. Sometimes, I’ll be typing a…

• Fierce

  SteamyKitchen

  19 Jan 2012 | 10:02 am

  Coco *loves* the hens….she considers them, “things to chase around” — the hens don’t like Coco much and normally squawk, freak out and run away. Lately, Fireflapper, our golden sex link hen, created a new strategy.  “Aha! a chicken to chase!” Chase! Chase! Instead of flapping wings and running to the coop, Fireflapper steps aside, stays put, right where she is and lets Coco, who thinks Fireflapper is going to run, pass on by. “Uh oh. where’d she go?” Right behind ya, Coco! Fireflapper chases Coco, pecks her in the butt. “Hi…

• Salt Cod (Bacalao) with Potatoes over Rice

  SteamyKitchen

  17 Jan 2012 | 9:43 am

  Bacalao, pronounced [bah-kah-LAH-oh] is Portuguese dried, salted cod fish. Before refrigeration, fish was dried and preserved in salt to keep in the cellar. There are hundreds of variations of bacalao recipes, but my favorite has always been Bacalao con Patatas (bacalao with potatoes) – however I don’t make it much at home because traditional recipes require too many steps and forethought for my bad habits (impatience and spontaneity). After spying a bag of bacalao at my local market, I decided to create a recipe that that would cut out a major tedious step. Unfortunately, I…

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  The Martha Stewart Blog

• Have You Ever Been to a Spa Party?

  Martha Stewart

  26 Jan 2012 | 10:01 pm

  Recently on my television show, we set the scene for a spa party.  Where most parties are about turning up the energy, a spa party is all about ...

• Get Organized With Martha Stewart Home Office Supplies!

  Martha Stewart

  25 Jan 2012 | 10:01 pm

  I am especially proud and happy to tell you about my new line of Martha Stewart Home Office, with Avery sold exclusively at Staples.  These exciting products ...

• Saving Money Around the Home

  Martha Stewart

  24 Jan 2012 | 10:01 pm

  Recently, on my television show, our friend, Jim Cramer, the host of CNBC’s Mad Money, paid a visit and shared some money-management and investing tips for 2012.  After ...

• A Snowy Day at the Farm

  Martha Stewart

  23 Jan 2012 | 10:01 pm

  We finally had a winter snowfall last weekend here in the Northeast.  The last time it snowed was back at the end of October, when that freak, ...

• Gael Towey's Guest Blog From Turkey

  Martha Stewart

  22 Jan 2012 | 10:01 pm

  Last summer, Gael Towey, the Chief Creative and Editorial Director of Living, traveled to Turkey for the first time with her husband, Stephen Doyle, her daughter, Maud Doyle, ...

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  Epicurious.com: Latest Features

• Mardi Gras in Cajun Country

  epicurious.com

  27 Jan 2012 | 7:00 am

  Mention Mardi Gras and one's mind immediately turns to New Orleans, with its elaborate balls, sparkling beads, and Zulu coconuts. But ask Donald Link, the chef behind the city's celebrated restaurants Herbsaint and Cochon, and he'll tell you that Mardi Gras coincides with crawfish seasonand that means it's time for a boil.

• The Quickest Way to a Chefs Heart

  epicurious.com

  26 Jan 2012 | 7:00 am

  When you devote your life to cooking for others, nothing says "romance" quite like being dismissed from the kitchen and having a meal prepared just for you. We asked single chefs from across the country what their perfect Valentine's Day meal would be (made with care by someone special, of course). Their answers not only sound enticing but also reveal where these pros' hearts truly lie.

• What to Cook Now: Potatoes

  epicurious.com

  25 Jan 2012 | 7:00 am

  Do you find yourself cooking potatoes more often during the winter months? Get helpful tips and lots of recipe ideas on how to change it up.

• eCookbooks on Epicurious

  epicurious.com

  24 Jan 2012 | 7:00 am

  With eCookbooks, now you can cook just like your favorite chef! When you purchase an eCookbook, the books recipes are automatically downloaded to your Epicurious Recipe Box. You can organize them, create digital Shopping Lists, or cook right from the book in our eReader format. Check out our full list now!

• The Best Hot Chocolate

  epicurious.com

  23 Jan 2012 | 7:00 am

  Is there anything more restorative in the winter, or more evocative of snowy evenings around the fire, than a steaming cup of hot chocolate? Transform a chilly night into something extraordinary with our hot chocolate and cocoa primer. Bonus: Learn to make homemade marshmallows.

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  NYT > Dining & Wine

• City Kitchen: Spicy Chicken Wings for the Super Bowl or Chinese New Year

  By DAVID TANIS

  28 Jan 2012 | 12:16 am

  Spicy chicken wings, crisp and succulent, work for both the Super Bowl or the Chinese New Year.

• Recipe: Giardiniera — Recipe

  27 Jan 2012 | 3:37 pm

  How to pickle winter vegetables.

• Pickled Vegetables (Giardiniera) Are Easy to Make

  By CATHY BARROW

  27 Jan 2012 | 3:33 pm

  The crunchy pickled vegetables called giardiniera can be varied to suit your own taste.

• Recipe: Shredded Oxtail Salad - Recipe

  By MELISSA CLARK

  27 Jan 2012 | 3:28 pm

  After making the beef broth for French onion soup, shred the meat and make a salad with it.

• A Good Appetite: One-Pot French Onion Soup

  By MELISSA CLARK

  27 Jan 2012 | 3:25 pm

  To make french onion soup at home, skip those individual bowls, layer the croutons and cheese directly into the soup pot, and just broil the whole thing.

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  DimSumDolly* - the different morsels of the life of a foodie

• A Tiger In the Kitchen

  DSD

  27 Jan 2012 | 10:51 am

  There aren't many memoirs about Singaporean food so I was looking forward to reading A Tiger in the Kitchen: A Memoir of Food and Family by Cheryl Lu-Lien Tan, a Singaporean who has been in the US since her university years. After being laid off from her job as a fashion journalist, she decides to return to Singapore to learn how to cook the food she used to enjoy in her childhood. She gives herself one year to learn from her aunts and mum, and during the year she shuttles between Singapore and the US - not bad for a person who's been laid off. Interspersed with her descriptions about…

• So True

  DSD

  25 Jan 2012 | 9:27 am

  We have, in fact, no right to ask the world to conform to our desires. Sooner or later, if we hope to grow up, we have to confront the opposite imperative: that our rights and the realisation of our desires are limited by human nature, by human community, and by the nature of the places in which we live. ~ Wendell Berry

• 恭賀新禧！心想事成！ Happy Chinese New Year!

  DSD

  22 Jan 2012 | 9:13 pm

  The Dragon has arrived! I'm back in Singapore celebrating Chinese New Year with my family and looking forward to having a few days of R&R back home. Pictured above is a spring couplet (春联) I bought at the Chinese New Year flower market in Victoria Park, Hong Kong. It says "Marry a rich man" - couldn't resist getting it for a laugh! 龙马精神、万事如意、年年有余、身体健康、花开富贵！

• What Lasts? What Lingers?

  DSD

  19 Jan 2012 | 10:18 am

  "What lasts? What lingers? What is snagged by the brambles of time, and what slips through and disappears? What leaves only a little dent in the world, the soft sunken green grave, the scribble on a scrap of paper, the memory that is bleached by time and then vanishes bit by bit each day? Could it be that we fill out our lives, experience all that we experience, and then simply leave this world and are forgotten? I can't bear thinking that existence is so insubstantial, a stone thrown in a pond that leaves no ripple. Maybe all that we do in life is just a race against this idea of…

• Bowl Vs Plate

  DSD

  17 Jan 2012 | 10:00 am

  I had a colleague and an ex-colleague over for dinner last Friday and realised one major difference between Hong Kongers and Singaporeans. I had made a pork stew to be eaten with rice and I had taken out three plates to put the rice on plus forks and spoons as cutlery. But I found that they didn't want to use the plates, forks and spoons and asked me for bowls and chopsticks instead. I hadn't even thought I might be asked for them even though I did have bowls and chopsticks available (nice ones I bought from Muji by the way). At home in Singapore I usually eat out of a plate using forks and…

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  Umamimart

• Ika no Shiokara (Fermented Squid)

  Umamimart Guest

  26 Jan 2012 | 1:42 pm

  By Kenji Miura Shiokara is a fantastic savory condiment to your favorite glass of shochu. This particular shiokara is made with surume ika (Japanese Common Squid or Pacific Flying Squid). INGREDIENTS 5 fresh squid 2 tbsp salt METHOD 1. Clean the squid. (Here’s how via Kyoto Foodie) 2. Cut the legs and ears (the triangular portion of the squid) off of the main portion of the squid. Peel the skin off. 3. You may set aside the main body portion for sashimi. 4. The legs and ears will be added to the shiokara mixture. Cut these into 1-1.5 inch long pieces. Clean off any slimy film that you…

• Happy Hour: The Rum Vieux Carré

  Fredo Ceraso

  26 Jan 2012 | 1:30 pm

  Let’s face it, mid-winter is almost upon us and there is not a ground hog is sight. It is getting downright tundra cold out there and Mother Nature is sure to unleash a deep freeze. Some say one should think of a warm place like a tropical island when winter’s freeze is cutting through your bones. Others hope a St. Bernard will come dashing around the bend with a neck barrel full of warming brandy. Well I like to imagine a warm place that combines the heat and brandy; I mentally revisit my annual mid-summer pilgrimage to sizzling hot New Orleans for Tales of the Cocktail where I order a…

• Skankynavia: Vigorious Rice Mix

  Anders

  25 Jan 2012 | 12:34 pm

  The other day at my local Asian market — which is usually not very well equipped since importing food from Asia to an unsignificant little island kingdom like Denmark is incredibly pricey — I found these bags of grains. And I remembered the many crazy versions of rice I often came across when living in Tokyo. Blue, green, dotted in all colours, with grains, with beans, with nuts, anything you’d be sane enough to drop in a rice cooker. Japanese consumers are obsessed with the terms “fresh” and “new”. In supermarkets and konbinis in Japan products are…

• Postcard from Aomori: Tsugaru Woman

  Umamimart Guest

  24 Jan 2012 | 1:17 pm

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

• ReCYP: First Class Cabin Meal

  Yamahomo

  23 Jan 2012 | 2:12 pm

  I had the privilege to fly first class to Japan. Don’t ask me why, let’s just say I am a lucky person. Don’t judge me, I am only doing this to show how things are being done up there. Don’t we all wonder how the privileged few have luxurious full flat seat, all you can drink/eat, three windows per seat, two bathrooms for 16 passengers, while the rest are literally crammed like chickens in coach? I don’t want to sound like an asshole, but once you experience this, it’s very difficult to see the reality of the fourth row from the back of the bus. Here are…

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  Culinary Media Network | Gilded Fork

• Chocolate and Caramel Tart with Port Ganache

  info@culinarymedianetwork.com (Culinary Media Network)

  13 Jan 2012 | 8:00 am

  An adaptation of Dorie Greenspan’s Chocolate-Crunched Caramel Tart from her newest book Baking: From My Home to Yours, the luscious combination of chocolate, caramel and port offers a burst of flavors that delicately melt on your tongue. A silky port ganache conceals a layer of creamy, yet crunchy walnut caramel for a delightful contrast. Rather than use Dorie’s dough, we opted for a chocolate crust to magnify the chocolate intensity. The recipe can be prepared as one large tart, but we prefer the adorable charm of individual tarts. We also recommend serving at room temperature for the…

• This Week in Food #315: What’s There to Eat in Chicago?

  info@culinarymedianetwork.com (Culinary Media Network)

  12 Jan 2012 | 8:00 am

  This week, Chef Wook and I look at the new American Culinary Federation predictions for trends in 2012. It focuses on children’s food in restaurants and in keeping it local at all costs. We discuss our takes on what we think are the trends for 2012 as well. Thanks for listening and we’ll see you next week.

• Cherry Port Sauce

  info@culinarymedianetwork.com (Culinary Media Network)

  11 Jan 2012 | 8:00 am

  Sweet dark cherries simmered in ruby port wine with a hint of star anise and cinnamon is the ideal topping for a perfect ending dessert. Serve over ice cream, as a filling for éclairs, or a spread for cheesecake. 4 servings Ingredients 1 cup ruby port ¾ cup sugar 1 lb fresh or frozen pitted cherries 1 cinnamon stick ¼ teaspoon ground star anise 5 teaspoons cornstarch 5 teaspoons water 1 teaspoon vanilla Equipment Small saucepan, cherry pitter (or paring knife), plastic gloves, plastic cutting board Preparation Prepare the cherries: Pit the cherries using a cherry pitter or paring knife. To…

• Pear Panna Cotta with Port Wine Gelée

  info@culinarymedianetwork.com (Culinary Media Network)

  10 Jan 2012 | 8:00 am

  What better way to have your drink than to eat it for dessert? And with a wiggle this seductive, you can’t resist this pear panna cotta: Cool and creamy, soft and silky, the pear panna cotta is wonderfully delicate, and the covering of port gelée is the perfect flavor accent, intensifying the refreshing dessert. The beauty of panna cotta lies in its ease of preparation and the pure, simple flavor of cream. Since there are so few ingredients, it is important to only use the best and purest. 10-12 servings Ingredients For the pear panna cotta: 3 pears (enough to make 1 ½ cups purée) 1…

• Seared Duck Breast with Figged Port Demi-Glace

  info@culinarymedianetwork.com (Culinary Media Network)

  9 Jan 2012 | 7:00 pm

  This dish is deceptively simple, and is a great technique for preparing duck breast with any kind of sauce. We think the port pairs so well with the richness of the duck, and who can resist a dish with figs? Serve over a disc of polenta pan-fried in a little hazelnut oil and a simple salad of mixed greens for an exquisite meal. 4 servings Ingredients 4 6-8 ounce boneless duck breasts, skin intact (or 2 larger duck breasts, 8 ounces per person) Sea salt and freshly ground white peppercorn, to taste For the port demi-glace: 6 fresh figs, halved (or dried if out of season) 1 teaspoon of whole…

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  Rasa Malaysia: Easy Asian Recipes

• Nespresso Pixie Giveaway

  Rasa Malaysia

  28 Jan 2012 | 4:20 am

  I am partnering with my friends at Nespresso to giveaway a Nespresso Pixie. There will be one (1) winner whom will receive one (1) Nespresso Pixie coffee machine, in Electric Aluminum color. The retail value of the Pixie is $249.00. Pixie, the latest innovation from Nespresso, is smart, fast and intuitive and fits seamlessly into the contemporary lifestyle of perfect... **Continue reading the article and get the easy recipe at Rasa Malaysia.

• Lamb Rendang (Spicy Lamb Curry)

  Rasa Malaysia

  25 Jan 2012 | 12:03 pm

  It has been more than three years since I posted my Beef Rendang recipe. I am pleasantly surprised that to this day I still get the occasional inquiry and request with regards to protein substitution, alternative cooking methods, or the usage of a different spice mix to make the paste. Especially after September of last year, when Rendang topped the... **Continue reading the article and get the easy recipe at Rasa Malaysia.

• Peanut Dumplings (花生汤圆)

  Rasa Malaysia

  22 Jan 2012 | 4:18 am

  I hope you have had a lot of fun following my Lunar New Year series. To close this festive celebration on a sweet note, here is the much-loved and popular peanut dumplings (花生汤圆) recipe, served in a ginger syrup. If you remember, I posted the popular black sesame dumpling recipe a few years ago (which caused quite a big stir... **Continue reading the article and get the easy recipe at Rasa Malaysia.

• Pork Dumpling Soup

  Rasa Malaysia

  20 Jan 2012 | 10:43 pm

  I am so thrilled that I am featured on The Kitchn, a site for people who like to get their hands dirty while they cook. Since Lunar New Year is around the corner, I thought I’d share one of my favorite recipes from my cookbook. A traditional Chinese New Year meal is incomplete without dumplings and a dish of nourishing... **Continue reading the article and get the easy recipe at Rasa Malaysia.

• Peking Pork Chops (京都排骨)

  Rasa Malaysia

  17 Jan 2012 | 11:27 am

  It has become a long standing Chinese tradition to serve a variety of foods that symbolize good luck and prosperity during the New Year’s Eve Reunion Dinner to usher in the Lunar New Year. One example is steamed fish because the Chinese word for fish 鱼(yú) sounds similar to the word 余, which means surplus or abundance. Another is whole... **Continue reading the article and get the easy recipe at Rasa Malaysia.

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  101 Cookbooks

• Miso Sesame Winter Squash

  Heidi Swanson

  24 Jan 2012 | 11:35 pm

  In the last week I've done a bunch of things. I returned to a vintage shop, just up the street, to buy a pair of old metal kitchen stools (painted a muted shade of robin's egg blue). Someone beat me to it. I baked a granola pound cake (a bit of a miss), brewed two batches of California common, and bought a sack of stinging nettles at the Farmers market to work into the cottage cheese pancakes I can't seem to get enough of. There were three loads of laundry, two runs of the dishwasher, and lots of friends who've stopped by. And I made this Miso Sesame Winter Squash for lunch yesterday. It's a…

• Citrus Salt

  Heidi Swanson

  18 Jan 2012 | 8:30 pm

  I'm not kidding when I tell you it looks like a citrus orchard shook out its limbs in my kitchen. There are sweet limes and Meyer lemons on the counter near the sink, wild limes in the corners of window sills, oblong mandarinquats and petite kalamansi oranges scattered across other flat surfaces. And then, the prize of all prizes, a massive, electric-yellow Buddha's hand (direct from a very special Southern California garden) putting off more fragrance than the rest combined. So, I set to work making a spectrum of citrus salts. They're pretty, and provide a pop of surprise, and your friends…

• Black Bread

  Heidi Swanson

  12 Jan 2012 | 10:46 pm

  As promised, black bread. It's what I crave when I think of winter-time baking, and I've been making consecutive loaves over the past few weeks. Caraway-crusted, flecked with dashes of grated carrot, it's dark and hearty, and perfect when toasted then topped with a fat smear of dill butter. This is a hodgepodge of a recipe that isn't shy with the rye flour, and stems from a version of black bread in Dan Lepard's Short & Sweet. I use Dan's ingredient list and the method of bread-making I learned as a kid. Pretty much - mix, rise, punch, rise, bake. What you end up with here is a rustic,…

• Favorites List (January 2012)

  Heidi Swanson

  9 Jan 2012 | 10:32 pm

  Hi everyone, how about a favorites list? I feel like I have enough good stuff to roll it out a bit early this month. Not to mention, it'll give me a chance to focus on jotting down a recipe for the bread I've been baking every few days for the past couple of weeks. This bread is dark and hearty, yeast-leavened, and perfect for soup-dunking. Or crouton making. Or tartine broiling. I think you'll like, or at least I hope you will. In the meantime, - A Polaroid a day for 18 years. - Sequin photobooths. - Fantasy real estate listing. - Joan Didion's packing list. - On the list to cook: this, and…

• Oregano Brussels Sprouts

  Heidi Swanson

  3 Jan 2012 | 9:50 pm

  2011 was the best kind of chaotic year. There's no other way to say it. I flew to London, Portland, Palm Springs, and West Virginia. I rode rails to Paris, drove to Marfa, and walked my way through the soles of three pairs of shoes. I moved. Not far, it took the moving truck just under four minutes to drive from house A to house B. But how we filled that beast of a truck with our stuff, I'll never understand. What else? I took a lot of photos. There was a five-alarm fire scary close. I turned my kitchen / basement into a brewery. I spent time, in person, with people I'd previously admired…

• 

  Alice Q. Foodie

• 3 Jan 2012 | 8:00 am

  Alice Q. Foodie

  3 Jan 2012 | 8:00 am

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

• Underbelly - San Diego {Dining Review}

  Alice Q. Foodie

  2 Jan 2012 | 1:21 pm

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

• Goodbye 2011...

  Alice Q. Foodie

  31 Dec 2011 | 2:51 pm

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

• Holidays, 2011

  Alice Q. Foodie

  28 Dec 2011 | 12:54 pm

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

• Holiday Treats!

  Alice Q. Foodie

  19 Dec 2011 | 12:03 pm

  Jora and I were busy little bees this weekend.  Have you ever done your holiday baking with a friend?  I highly recommend it! Sweets:  clockwise from top -  Peppermint bark, mandelbrot (made by my mom), Mozza's chocolate hazelnut maltagliati, vanilla bean fleur de sel caramels, and caramel pecan shortbread. Savories:  (not pictured)  cheddar cayenne crackers, blue cheese and walnut crackers, bourbon soaked cherries, and Nancy Silverton's roasted almonds with salt and olive oil.

• 

  Doña Lupe’s Kitchen

• In Praise of Menudo

  Gina Ruiz

  9 Jan 2012 | 2:22 pm

  What is it about menudo? If you’re a Chicano or Mexican, chances are you think its the cure-all for la cruda (hangover).  I’ve read that this is a folktale with no substantiated proof of its validity as a cure for the common hangover.  Still, millions of Mexicans would beg to differ and Juanita’s still sells cans and cans of the stuff. I can see why it would work.  Dehydration is key in a hangover.  Your body is dried out from the alcohol and it makes your head pound and you’re feeling nauseous and ill.  Ok, so bring in the menudo which is essentially, a soup aka water. The water…

• A Riff on Huevos Rancheros

  Gina Ruiz

  3 Jan 2012 | 4:49 pm

    They might not be traditional, but they are GOOD! I woke up this morning and had my usual cup of coffee and got to work.  I didn’t make toast, I didn’t have yogurt because I am all charged up and energized about work.  The morning flew by and before I knew it, it was noon and I was HUNGRY.  Like seriously, stomach growling hungry.  I also had a sudden, undeniable craving for Huevos Rancheros, those wonderful fried eggs on top of a deep fried tortilla smothered in salsa.  Oh yeah! I went to the kitchen and found I didn’t have quite the right ingredients.  Damn!

• Chicken Flautas with Two Kinds of Salsa

  Gina Ruiz

  29 Dec 2011 | 9:11 pm

  Antojida. I love that word. An antojo is a craving.  Being antojida means you are seriously jonesing for something yummy.  Today, for no apparent reason I got one of those completely random antojos for some chicken flautas with guacamole, sour cream, Spanish rice, and some salsa.  I was working on something, so I kept pushing off the images floating in my head till finally, I couldn’t stand it anymore.  I put down the laptop, put on my shoes, put up my hair, grabbed my handbag and ran out the door.  Grocery list?  Pfft.  I knew exactly what I wanted. Chicken Tortillas Chipotles…

• The Sound of Music

  Gina Ruiz

  28 Dec 2011 | 4:32 pm

  This post has nothing to do with food and everything to do with Doña Lupe’s Kitchen. It’s about The Sound of Music. You know, that movie with Julie Andrews as a singing nun who falls in love, gets married to a guy with a ton of singing kids and then escapes from Nazi Germany?  That movie. Why is it so important to DLK? I’ll tell you… I don’t remember my Grandma Lupe doing ANYTHING for herself.  EVER.  She devoted her life to her family, her God and religion.  She gave back to her community.  She rallied the Guadalupanas at her church into providing a communion…

• Giving Back to Our Troops

  Gina Ruiz

  13 Dec 2011 | 5:36 pm

  Remember The Hurt Locker? My son, Albert works with real life Hurt Locker types, the Navy EOD (Explosive Ordance Disposal) or to simplify it further, a bomb squad. Yeah, those guys. They work hard in incredibly dangerous conditions and save countless lives in the process. They are, each and every one, American heroes. I’m well familiar with having a family member in Afghanistan as my son has been there more times than I can count and someone else very close and special to me had been stationed in Iraq for years. I know the drill. Our guys there do without a lot of things we take for…

• 

  Simply Recipes

• Glazed Oxtails

  26 Jan 2012 | 3:31 pm

  "Now this is how oxtails should taste," my father declared after taking a bite of these glazed oxtails. I couldn't agree more. We have a thing for oxtails in our family. Oxtail stew was a favorite winter dish my mom prepared when we were growing up. If you are unfamiliar with oxtails, they are tails of steers, typically sold cut into segments. Most of what you buy is bone, and the meat is well exercised and fatty, so oxtail preparations lend themselves to slow cooking. Much like short-ribs, but in my opinion, even better. Think of the best pulled pork imaginable, but with beef. In this recipe…

• Blanched Cabbage with Butter and Caraway

  23 Jan 2012 | 4:40 pm

  Gobsmacked. I thought I was pretty well versed in what one could do with cabbage, addicted to the stuff as I am. Whether it's braised, in stewed, stuffed, boiled, or made into coleslaw, we eat cabbage in every which way around here. But this my friends, this has to be the easiest way to prepare cabbage and still have it taste great. (Boiled cabbage is probably the easiest, but then what you have is just boiled cabbage.) My mother made something like this the other day with curly cabbage. You just simply blanch the torn or roughly cut cabbage leaves in boiling salted water, drain them, and…

• Veal Goulash with Sauerkraut

  20 Jan 2012 | 2:10 pm

  Years ago in Manhattan, there was a rather famous German restaurant by the name of Luchow's. It was established in 1882 and operated continuously for a hundred years, finally shutting down in 1984. In its heyday Luchow's was well known as a hang out for musicians and entertainers such as Steinway, Dvorak, and later, Oscar Hammerstein. It even had a room named after Diamond Jim Brady, a regular. I don't recall how it happened, but my father came across a used copy of Luchow's German Cookbook, a compilation of recipes from that now long gone restaurant. He quickly zeroed in on the recipe for an…

• Garlic Knots

  18 Jan 2012 | 5:06 pm

  "Got knots?" Simply Recipes contributor Hank Shaw does, and boy are they good. Enjoy! ~Elise When I was a kid growing up in New Jersey, one of my absolute favorite after-school treats would be to walk over to Ferraro's, dig through my pockets for loose change and buy some garlic knots — garlicky, buttery rolls made from stray bits of pizza dough. At 25 cents apiece, I could buy a lotta knots with a little change. Garlic knots are a pizzeria favorite, and in New Jersey, their presence was a sign that the pizza joint you just walked into was legit. Making knots is a thrifty way to use scraps…

• Slow Roasted Pork Shoulder with Savory Apple Gravy

  16 Jan 2012 | 1:52 pm

  Updated. First posted in 2005. Now here's a good one for a cold winter day. Talk about melt-in-your-mouth delicious! A hefty pork shoulder is slathered with a rub of fennel seeds, pepper, thyme, rosemary, and garlic and set to marinate for a day or two in the fridge. It is then nestled in a bed of sliced apples and onions, first browned on high heat in the oven, and then covered and allowed to cook low and slow, until it is almost falling apart. You don't need a knife to eat this slow-roasted pork shoulder. Just a big appetite. Continue reading "Slow Roasted Pork Shoulder with Savory Apple…

• 

  Top News

• Dutch to ban Muslim face veils next year

  Digg

  27 Jan 2012 | 4:14 pm

  Minority government set to prohibit niqabs and burqas and other forms of clothing that cover the face.

• Five Surprising Foods That Boost Immunity

  Digg

  27 Jan 2012 | 8:24 am

  You’ve probably heard that orange juice and chicken soup can help kick a cold or combat the flu, but there are less obvious (and more appetizing) mealtime choices that help an ailing immune system.

• AAA Puts Spare Tires On The Endangered List Thanks To Fuel Economy Rules

  Digg

  27 Jan 2012 | 2:11 pm

  No one likes changing a flat tire. In fact, just storing the spare can be a problem: if it's inside the vehicle, it can take up valuable cargo space, and if it's kept outside, it may prevent you from using bike racks or other accessories. But AAA says that thanks to new fuel economy regulations, we may not have to worry about either of those things much longer...

• Can Your Pizza Delivery Guy Do This?

  Digg

  27 Jan 2012 | 1:31 pm

  When I think of self portrait photos, duck lips and kissy-faces taken at an arms length for a Facebook profile pic usually come to mind. How refreshing it was to see Kyle Thompson’s unique, dreamlike collection of auto-photography that is unlike most of the self-taken photos out there.

• Sex by Numbers: It’s Only Natural Edition

  Digg

  27 Jan 2012 | 10:09 am

  Nobody’s drinking, nobody’s going out, and it’s probably raining. Wouldn’t it make you feel better to read a string of sex-related facts?

• 

  Simply Stated Blogs

• Weekend Project: DIY Chalkboard Frame

  Simple Tip

  27 Jan 2012 | 5:18 pm

  Valentine’s day is closer than you think, and if you’re looking for a great handmade gift to make with your kids, why not try this chalkboard frame idea. Simply paint a plain wooden frame [...]

• Oven-Roasted Meatballs

  Dawn Perry

  27 Jan 2012 | 3:16 pm

  Meet my new (to me) method for meatballs: oven roasting. I almost always sear my meatballs in a skillet before finishing them in marinara. However, our windowless kitchen and aging exhaust fan mean that [...]

• Do You Occasionally Eat Frozen Dinners?

  Simply Stated Contributor

  27 Jan 2012 | 2:00 pm

  Even though I’m sure my colleagues in the Real Simple food department would cringe, I stocked up on frozen meals at the grocery store yesterday. As Heather writes in Bread is the Devil, frozen [...]

• The Drum Teacher Says I Remind Him of the Mother on “Modern Family.” Is This an Insult?

  Kristin van Ogtrop

  27 Jan 2012 | 9:00 am

  My middle son has a wonderful drum teacher. His name is Josh and he is a musician and seems to have boundless energy. He is also a lot of fun, and really appreciates Middle’s [...]

• Hair Tutorial: The Messy Top Knot

  Kristin Appenbrink

  27 Jan 2012 | 8:46 am

  Last week I was lucky enough to attend the Altitude Design Summit in Salt Lake City. I spent 3 1/2 days hanging out with some of the most talented design bloggers out there (and I [...]

• 

  Food & Wine: Articles

• Star Mixologist Julie Reiner's Tips for Crafting Perfect Cocktails

  12 Jan 2012 | 3:11 pm

  In this article: Party Cocktails Summer Cocktails Fall and Winter Cocktails Mixology 101 and More Cocktail Recipes  Video: Julie Reiner Party Cocktails Hi Julie! We’re tailgating this weekend and I’m brainstorming some good drinks for a group! Any favorites come to mind? When I am entertaining a large group of people, I like to serve a p...

• Chef Ming Tsai's Tips for Allergy-Friendly and Gluten-Free Chinese Food

  9 Jan 2012 | 12:15 pm

  In this Article: Diners with Food Allergies & Dietary Restrictions Asian Cooking Tips & Trends More about Ming  Video: Ming Tsai Advice for Diners with Food Allergies and Dietary Restrictions How can I make wontons without wheat-based wrappers? You can make little pouches out of Banh Trang, rice paper wrappers, that you need to rehydrate. Or else use blanched Napa cabbage leaves ...

• Chef John Besh Shares Cooking Tips and His Best New Orleans Recipes

  9 Jan 2012 | 10:24 am

  Plus:  Video: John Besh How can I put a New Orleans twist on the ol’ steak & taters supper? There’s nothing more New Orleans than pommes souffle and béarnaise sauce, but this will take some doing. I encourage you to try a really cool Creole-flavored compound butter by placing some butter, a shallot, a clove of garlic, dash of Worchestershire and Tabasco and a sprig of tarragon into a food processor, turn it on and let it all ...

• Test Kitchen Tips for Memorial Day

  5 Jan 2012 | 4:59 pm

  Memorial Day Grilling Is it possible to cook a great rack of lamb on a gas grill? It’s totally possible and quite easy. You can either sear it on the stove and finish it on the grill or do it completely on the grill from beginning to end. Since it’s a small cut, you don’t want to blast it, but you also don’t want to slowly cook it or it will dry out. Medium to medium-high heat is best. Aim for about 25 minutes. Internal temperature should be about 125 for m...

• Andrew Zimmern Reveals His Favorite Foods and Weirdest Experiences

  5 Jan 2012 | 2:42 pm

  In This Article: Zimmern's Favorites Travel Stories Weirdest Foods  Video: Andrew Zimmern Favorites Travel must-haves? My phones, laptop, books, iPad. Three things in your fridge? Citrus fruit, mustard, iced tea. Favorite candy? Necco Wafers, Milky Ways, Swedish Fish. I saw your video about Hot Tuna. Are you also a fan of Jefferson Airplane? Huge, the orignal Jorma era especially. I love that kind of music ...

• 

  thefoodtimes

• Editor rethinking viability of this site; in meantime, please read ethicurean.com, National Sustainable Agriculture Coalition, farmpolicy.com, newsletters of the RWJF, websites for USDA, FDA, CDC, and work of journalists worldwide

  5 Jan 2012 | 1:30 pm

  (- Karla Cook, The Food Times, 2012-01-05)

• Recalls: Front Row Produce, St. Louis MO, 10-ounce pint and 10-pound bulk grape tomatoes supplied by Rio Queen Citrus, Mission TX

  1 Dec 2011 | 11:37 am

  (2011-11-30)

• Increased competition over land for growing biofuels, coupled with climate change and poor farming practices risks ability to feed growing population, UN warns

  29 Nov 2011 | 8:33 pm

  (The Associated Press; The Washington Post, 2011-11-28)

• Krypton 81 helps track ancient water source of Nubian Aquifer, shared by Egypt, Libya, Chad and Sudan; technique could track brine in NM, where radioactive waste is stored

  21 Nov 2011 | 6:23 pm

  (By Felicity Barringer, The New York Times, 2011-11-21)

• Margo Wootan, "Potato politics, with a pizza side"

  14 Nov 2011 | 6:51 am

  Congress is fighting to keep pizza and French fries on the school menus when we have an obesity problem nationally.()

• 

  Start Cooking video

• How to Fry an Egg

  23 Jan 2012 | 5:00 am

  Frying an egg is an essential cooking skill that will open doors to a delicious breakfast. How to fry an egg is actually quite easy, these step-by-step instructions will show you the best way to fry eggs.

• Microwaving Bacon

  9 Jan 2012 | 5:00 am

  Cooking bacon does not need to be difficult. Watch this startcooking video to learn a simple and easy way to microwave bacon. Enjoy!

• How to Make Fried Rice

  26 Dec 2011 | 5:00 am

  Recipe: Fried Rice serves 3 2 cups of cold white rice 1 cup of frozen peas - defrosted2 eggs - beaten1 small yellow onion - diced2 green onions - chopped 1/4 cup of oyster sauce 2 tablespoons of soy sauce 2 tablespoons of canola, peanut or vegetable oil On medium temperature, heat 1 Tablespoon of the oil in a large frying pan. Add beaten eggs and cook until dry. Remove from pan and cut into ribbons. Set aside.Increase the heat to medium high and add one more Tablespoon of oil to the pan. Add diced yellow onion and cook for one minute. Add rice and cook until heated. Add sauces, peas, and…

• Rudolf's Christmas Cookies

  12 Dec 2011 | 5:00 am

  Recipe: Rudolf's Christmas Cookies serves 10 3/4 cup of raisins 3/4 cup of sliced almonds 3/4 cup of shredded coconuts 2 cups of crushed cornflakes 3/4 cup of sweetened condensed milk 1/2 cup of candied cherries 6 ounces of semi-sweet chocolate 6 ounces of white chocolate Preheat oven to 325 degrees. Line a baking tray with non-stick tin foil.In a large bowl mix together: raisins, almonds, coconut, cornflakes, and sweetened condensed milk.  Make cookies by placing a scant 1/4 of a cup the mixture onto the foil lined oven trays.Cut the candied cherries in half and put 1/2 of a cherry on…

• Stuffed Mushrooms

  28 Nov 2011 | 5:00 am

  Recipe: Stuffed mushrooms serves 6 1 pound of bacon 8 ounces of softened cream cheese 2 tablespoons of chopped green onions 1 teaspoon of hot pepper sauce 2 teaspoons of dried oregano 18 large (stems removed) mushrooms Preheat oven to 375 degrees.Cut bacon into 1 inch pieces. Fry until crisp and drain on a paper towel.Mix bacon, cream cheese, green onion, hot pepper sauce, oregano.Wash mushrooms and remove stem.Fill mushroom caps with cream cheese mixture and place in baking dish.Bake 18-21 minutes or until fork tender.

• 

  Start Cooking blog

• Quesadillas with Tomatoes and Olives

  26 Jan 2012 | 5:00 am

  A quesadilla is a flour tortilla, filled with savory ingredients. You can fill a tortilla with lots of different fillings the same way you would choose lots of different fillings for a sandwich.Cheese is very often one of the main ingredients. I’m using leftover Monterey Jack shredded cheese with scallions, black olives and sun-dried tomatoes.Buy the 8 inch flour tortillas. The 12 inch are just too big to handle.Lay one flour tortilla in a non-stick pan and top with 1/3 cup of cheese.Wash one scallion (green onion). Cut off the hairy bit on the end. Cut the scallion into quarter-inch…

• How To Make Chicken Noodle Soup

  19 Jan 2012 | 5:00 am

  There are lots of different things you can make for dinner with leftover (cooked) chicken. My favorite, particularly on a cold night, is a hot bowl of Chicken Noodle Soup. This is one of those soups for which you can find really complicated, time-consuming recipes or - just use this quick version for beginners!All of the ingredients you will need for this recipe are pretty standard food items:2 teaspoons of butter1/2 onion, chopped1 carrot1 stalk of celery4-6 cups of chicken broth1 cup of noodles1 1/2 cups of chicken, cooked and shreddedSalt and Pepper, to tasteBroth is the strained liquid…

• BLT Sandwich

  16 Jan 2012 | 5:00 am

  Sandwiches can be as exotic as you like, with all sorts of fancy ingredients. But, there is nothing quite as heart-warming as a classic “BLT.”Today I’m going to show you how to make a Bacon, Lettuce and Tomato sandwich, better know as the BLT!We've already discussed how to cook bacon in the microwave. We have also solved the mystery of how to actually wash your own lettuce!We still need to slice a tomato. A really sharp kitchen knife or a serrated edge knife will cut the tomato beautifully. (Serrated edge knives are the ones with the jagged edge.)Be sure to always use a…

• 50 Ways to Use Bacon

  12 Jan 2012 | 5:00 am

  digg this! redditAhh, bacon! That crispy, chewy, salty and sinful cut of pork we all love. Bacon has disciples far and wide, some of whom devote entire blogs to it. The Bacon Show, for example, posts a daily recipe featuring bacon; the site "101 Things Every Cook Should Cook" has an entire section devoted to bacon. Heather, of the site "Bacon Unwrapped", chronicles her adventures with bacon, and "Bacontarian" brings you bacon-y goodness from around the Internet, while "I Heart Bacon" conducts bacon reviews.For those who’ve spent more time eating it than studying it, bacon is cut from…

• How to Make Tomato Soup

  5 Jan 2012 | 5:00 am

  Forget “Mmm Mmm good”, this Tomato Soup is “Mmm Mmm great”! There is a surprise ingredient in this recipe which I’ll tell you about in just a second. It makes the soup taste smooth, rich and creamy without adding any cream!You will need a blender to make this soup, and you will also need to know how to chop an onion and mince garlic. There are also a few pantry items you will need.This recipe is made with canned whole tomatoes rather than fresh tomatoes, which makes it great a year round recipe! Winter tomatoes tend to be tasteless and the texture quite mealy. A…

• 

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

• How to Celebrate Chinese New Year

  averagedave

  17 Jan 2012 | 11:15 pm

  On the eve of January 22, Chinese the world over will gather to usher in the Year of the Dragon. New Year is unlike any other festival of the lunar calendar. Preparations begin weeks in advance: Houses are cleaned from top to bottom. All accounts with tradespeople are settled and the cooks in the family pause to plan the New Year’s feast. In Chinese astrology anyone born during the year of the dragon is special and it is considered to be a year filled with good fortune- a wish we all need in these challenging times. On New Year’s eve, the whole family gathers for a huge banquet and…

• Chinese Meat Dumplings

  Debby Richards

  17 Jan 2012 | 10:00 am

  Makes about 50 dumplings 5 cups cored and finely minced Chinese (Napa) cabbage 1 teaspoon salt 1 pound lean ground pork 2 cups finely minced fresh Chinese garlic chives (if unavailable, substitute 1 cup minced leeks – mostly the whites – plus 1 tablespoon minced garlic) For the Seasonings, mixed together: 2½ tablespoons soy sauce 2 tablespoons toasted sesame oil 1½ tablespoons rice wine 1½ tablespoons peeled and minced fresh ginger 1 tablespoon cornstarch, or more as needed To Form, Cook, and Serve the Dumplings: 50 dumpling or gyoza skins Cornstarch as needed 3 quarts water Dipping…

• The Healthy Eating Plate

  averagedave

  3 Jan 2012 | 10:17 pm

  With the beginning of every new year comes resolutions and inevitably, vows to “eat better” or lose weight so we thought we would go to the BEST POSSIBLE source for advice: Nutrition guru, Dr. Walter Willett, Chairman of Nutrition of the Harvard School of Public Health and author of the best-selling “Eat Drink and Be Merry” . Walter not only gave us some great tips, he introduced the newly-released “ HSPH Healthy Eating Plate”, a VAST improvement of the USDA Plate, which according to Walter, has some SERIOUS flaws. The HSPH Eating Plate is much more explicit and defines the best…

• Seared Ginger Balsamic Salmon with Hot and Sour Slaw

  Debby Richards

  3 Jan 2012 | 2:53 pm

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

• Dim Sum Christmas

  averagedave

  20 Dec 2011 | 9:59 pm

  It may seem odd for me to be writing about dim sum and featuring the secrets of a “how to” do dim sum at Christmas, but the fact is that for the past 10 years, my close family’s preference has been to go to Boston Chinatown on Christmas and then walk next door to the Multi-plex cinema to catch one or two movies. And believe me, my husband and son are DETERMINED to keep this ritual. First of all, Don hates turkey so for years, following another old Simonds’ family tradition, I made a huge lobster for friends with homemade cole slaw, my husband INSISTED on McDonald’s French fries…

• 

  The Martha Stewart Blog

• Have You Ever Been to a Spa Party?

  Martha Stewart

  26 Jan 2012 | 10:01 pm

  Recently on my television show, we set the scene for a spa party.  Where most parties are about turning up the energy, a spa party is all about ...

• Get Organized With Martha Stewart Home Office Supplies!

  Martha Stewart

  25 Jan 2012 | 10:01 pm

  I am especially proud and happy to tell you about my new line of Martha Stewart Home Office, with Avery sold exclusively at Staples.  These exciting products ...

• Saving Money Around the Home

  Martha Stewart

  24 Jan 2012 | 10:01 pm

  Recently, on my television show, our friend, Jim Cramer, the host of CNBC’s Mad Money, paid a visit and shared some money-management and investing tips for 2012.  After ...

• A Snowy Day at the Farm

  Martha Stewart

  23 Jan 2012 | 10:01 pm

  We finally had a winter snowfall last weekend here in the Northeast.  The last time it snowed was back at the end of October, when that freak, ...

• Gael Towey's Guest Blog From Turkey

  Martha Stewart

  22 Jan 2012 | 10:01 pm

  Last summer, Gael Towey, the Chief Creative and Editorial Director of Living, traveled to Turkey for the first time with her husband, Stephen Doyle, her daughter, Maud Doyle, ...

• 

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

• 2012 ramen papercraft calendar

  edjusted

  9 Jan 2012 | 9:32 pm

  You want this. You need this. Make your own papercraft ramen stand calendar. As a bonus, you get a yakuza figure. What a way to start the year!via Paperkraft.net Tags: ramen tidbits

• ramen rating: ramen yamadaya – costa mesa, ca

  edjusted

  7 Jan 2012 | 9:34 pm

  “The new phone book’s here! The new phone book’s here!” That was my reaction when I found out that Ramen Yamadaya finally opened in Costa Mesa. The renowned ramen shop opened its first store in Torrance almost a year and a half ago and is already on its 4th location, finally, in Orange County.Set in a generic strip mall, Yamadaya specializes in tonkotsu ramen, the pork bone-based ramen that seems to be sprouting up in every new ramen shop. They proudly proclaim “20 hour tonkotsu ramen,” a testament to the amount of time it takes to boil, simmer, and prepare…

• santouka grand opening – irvine, ca

  edjusted

  28 Dec 2011 | 11:16 pm

  Whadya know, Irvine finally has good ramen. Santouka ramen and Mitsuwa supermarkets go hand in hand, and with Mitsuwa’s new Irvine store follows a Santouka in the food court.Be warned, though. The store is tiny, and the food court tinier. Here’s a tip: park in the back and avoid the place during lunchtime. Or maybe this will start a trend of people eating ramen over the hood of their car…Mitsuwa Marketplace 14230 Culver Dr. Irvine, CA 92604 Tags: OC ramen, ramen news

• keep boiling japan

  edjusted

  27 Nov 2011 | 7:40 pm

  Found another video in the Cup Noodle boil Japan campaign. “Keep boiling Japan!” Err…or maybe that should be “Keep boiling, Japan!” See how important a comma can be, boys and girls?via Japan Probe Tags: ramen tidbits

• “boil japan”?!?

  edjusted

  25 Nov 2011 | 10:14 pm

  It’s bad enough that yoda is shilling for Cup Noodle, but “boil japan”? even for broken English, that’s a bit ominous, isn’t it?via stick a fork in it Tags: ramen tidbits

• 

  Once Upon A Feast - Every Kitchen Tells Its Stories

• fineCooking - Cooking Without Recipes

  Ruth Daniels

  26 Jan 2012 | 9:29 am

  A few years ago, I received one of my favorite birthday gifts from my daughters ... a subscription to fineCooking Magazine.  I eagerly await its arrival every month.  And the article I look forward to the most is the "Cooking Without a Recipe" feature.  A couple of years ago, I shared my take on Hunter Style Braised Short Ribs.  I have made many variations since then. And let's not forget the Mushroom Meatloaf with Honey Chipotle Glaze.  Just one of a bazillion combinations, but I am glad I wrote this one up because we liked it that much. This time around the Cooking…

• Taste of the Forest Pasta

  Ruth Daniels

  22 Jan 2012 | 8:53 am

  The name of the pasta came to me from all the earthiness of the ingredients... wild mushrooms... thyme...pancetta...arugula.   When I was creating it....translate to "throwing it together", because it really only took as long as it did to boil the water and pull stuff out of the fridge...my head was filled with the notion and smells of a Fall day, hiking through the woods.    Which is weird since we just had a snow storm and the world here in Nova Scotia is white.   That's my daughter, Joanna with Boaz & Dov all happily enjoying perfect snowman making snow. And it's…

• S Pellegrino Almost Famous Chef Competition

  Ruth Daniels

  20 Jan 2012 | 10:44 am

  As promised... here are all the details about the 2012 S Pellegrino Almost Famous Chef cooking competition that brings together students from 73 culinary institutions across the United States and Canada. During the competition they battle for a chance to compete and be judged by nationally renowned chefs at the finals competition in Napa this March.   It sounds like a fantastic opportunity for budding chefs and naturally I have to share the four Canadian schools participating this year... which is the TENTH year of the competition.   George Brown College Chef School (Toronto)…

• San Pellegrino Memories

  Ruth Daniels

  19 Jan 2012 | 11:39 am

  I've been asked to write about the 2012 S. Pellegrino Almost Famous Chef Competition... and I will, because it's very exciting...but not until tomorrow! For now, I want to reminisce about my affair with San Pellegrino .. don't tell my Honey.    It started when I was 21 and my parents' birthday gift was a trip to Europe for a month.   Of course, way back then, my very protective parents couldn't imagine sending me off without some sort of structure... and a chaperon.  So I went on an organized tour to London, Paris and several Italian cities and I still remember…

• Pasta - Easier to Make than to Write About

  Ruth Daniels

  19 Jan 2012 | 9:53 am

  I actually whipped this up on Sunday at my daughter & son-in-law's house and just now got around to writing about it.   I wasn't actually sure about the dinner plans (other than that she was going out and I was making dinner after spending a couple of hours playing with the boys - not sure if this was story time or Angry Birds!... which they are teaching me how to play)  or what she had in her cupboard, but I came prepared with my gemelli, some leftover salsa verde - that is a fantastic thing to whip up and keep in the fridge for a week or two.  It was a great condiment for…

• 

  Food

• Deception Diet: How Optical Illusions Can Trick Your Appetite

  28 Jan 2012 | 6:12 am

  Everything from the size of your plate to the color of your food may be telling you to eat more than you actually need. The good news is you can use psychology to your advantage, if you learn a few tricks of the trade.» E-Mail This     » Add to Del.icio.us

• FDA Detains OJ Imports After Finding Fungicide

  27 Jan 2012 | 6:57 pm

  The Food and Drug Administration has detained several shipments of imported orange juice after finding traces of carbendazim, an illegal fungicide. The government says the juice is safe to drink. But carbendazim is not U.S.-approved and any juice that contains small amounts must be detained.» E-Mail This     » Add to Del.icio.us

• Beyond Black Beans And Rice: Cuban Chefs Go Modern

  27 Jan 2012 | 5:03 pm

  Cuban food has evolved very little since Fidel Castro came into power — the U.S. embargo has made it hard to import ingredients from abroad. But a handful of Cuban chefs, including one who recently visited Washington, D.C., are determined to modernize the cuisine.» E-Mail This     » Add to Del.icio.us

• Coop D'Etat: Farmers, Humane Society Partner On Chicken-Cage Revolution

  26 Jan 2012 | 3:51 pm

  This unprecedented partnership between egg producers and animal welfare advocates is asking Congress to pass a law that's supposed to improve the lives of egg-laying hens with new and improved cages. If passed, it would be the first federal law that takes into account the emotional lives of farm animals.» E-Mail This     » Add to Del.icio.us

• Gardening Map Of Warming U.S. Has Plant Zones Moving North

  26 Jan 2012 | 1:04 pm

  Gardeners: Take heed. An updated plant map shows that the United States is getting warmer. That means spring planting may come earlier and some plants can tolerate new northern latitudes.» E-Mail This     » Add to Del.icio.us

• 

  A Mingling of Tastes

• My 5 Favorite Recipes of 2011

  Julie

  5 Jan 2012 | 4:21 pm

  It was so much harder than I expected to narrow this list down to just 5 recipes! Another issue is the fact that I work as a recipe developer for magazines. I have made so many recipes in 2011 that have not appeared on this blog because they belong to the publications that paid me to create them! It gets confusing. I should cook some of my published recipes and post about it. It's hard to remember them all, even the ones I love and swear I'll cook again. Is that something you guys would like to see? But back to this list. In the end, it came down to one key deciding factor: whether or…

• Beer Bread Grilled Cheese with Avocado and Caramelized Onions

  Julie

  16 Dec 2011 | 4:35 pm

  Remember beer bread? I wrote about it here. Well, it makes THE BEST grilled cheese. And if you can load it with caramelized onions, thinly sliced avocado and some spinach leaves, even better. If you haven't tried beer bread, you must! It's the easiest quick bread I make, and the payoff is huge. You can eat it with butter as a nice accompaniment to a stew and then use it to make grilled cheese sandwiches. The last loaf I did was with Sam Adams Cherry Wheat. It's fun to add different twists with new beers. The only ones I like to stay away from are the bitter types like IPAs. Otherwise you…

• Pumpkin Scones with Cranberries and Walnuts

  Julie

  9 Dec 2011 | 5:02 pm

  I've had this pumpkin scone recipe bookmarked for over a year. It's from King Arthur, and I'm so glad I finally tried it. I look at a bunch of pumpkin scone recipes, and this one was the most straightforward and simple. Of course, it turned out GREAT. These are some of the best scones I've made, maybe ever. Perfect tender texture, great rise, perfect size, great flavor, and on and on. Two cool things about the recipe: First, it does not call for a dairy ingredient such as milk, buttermilk or cream. Two eggs and the moisture of the pumpkin take care of that (but you do need to brush the scones…

• Whole wheat penne with pumpkin, chestnuts, chicken and spinach

  Julie

  22 Nov 2011 | 4:00 pm

  I put this pasta together on the fly when I was home alone. I made one serving, and now I want to make it again as soon as possible. Thanks to baaaaad recessed lighting in high ceilings (and hasting shooting), the picture doesn't do it justice. The "sauce" is canned pumpkin gently sauteed with some garlic and sage to take off the raw edge. I tossed it with penne, chopped leftover chicken breast, caramelized onions, chopped chestnuts (from a jar) and sauteed spinach. Then I used some of the pasta cooking water to loosen it up a bit. I just loved this. I multiplied the recipe to serve 2 or 3,…

• Restorative Kale and White Bean Soup with Egg Yolks

  Julie

  4 Nov 2011 | 4:04 pm

  Soup is quite restorative in general, but for me, this one absolutely exemplifies the renewing, nourishing qualities that a healthy soup can have. It is the perfect thing to make if you've just returned from a vacation that involved lots of eating; if you're getting over a cold; or if you just want to give your body a fresh start. First of all, it's packed with kale, a truly restorative vegetable if there ever was one. Just eating it makes me feel healthy. There's no meat, but plenty of satisfying beans. Finally, because I firmly believe that you can't just simmer some veggies in broth and…

• 

  Average Betty

• How to Make Oatmeal Apple Muffins Video

  Sara O'Donnell

  24 Jan 2012 | 1:53 pm

  There is a lot to be said for sleeping late. There’s also a lot to be said for waking up to the smell of Oatmeal Apple Muffins fresh from the oven

• Oatmeal Apple Muffins Recipe

  Sara O'Donnell

  24 Jan 2012 | 1:52 pm

  Fruity, sweet and cinnamon-y. Like fresh apple pie straight from the oven, Oatmeal Apple Muffins are a great way to start the day and perfect for snacks

• Super Bowl XLVI Conference Championship Playoffs Picks Video

  Sara O'Donnell

  20 Jan 2012 | 9:30 pm

  Fifty-fifty. I was 2-for-4 in my Divisional Playoff picks. Not too shabby for picking teams with my taste buds and no real football knowledge

• New Year… New You?

  Sara O'Donnell

  19 Jan 2012 | 10:54 am

  I think almost everyone has visions of becoming New and Improved at the dawn of a new year. I know I do. Every year

• How to Make Sugar Cookies Video

  Sara O'Donnell

  19 Jan 2012 | 8:11 am

  If I was a cookie, I’d be a Sugar Cookie. When Zac Young of Bravo’s Top Chef Just Desserts challenged the YouTube Next Chefs to

• 

  Waiter Rant

• Customer Disservice

  guru

  5 Jan 2012 | 9:01 am

  Hi everybody. I’ll be on CNBC tonight. The program is titled, “Customer Disservice” and it will air at 9pm ET/8pm CT. Tune in!

• Merry Christmas

  guru

  24 Dec 2011 | 11:39 am

  Hey everybody: Sorry I’ve been away so long. Let’s just say my life is unfolding nicely and I’ve been very busy. I’m enjoying the holidays with my fantastic and lovely girlfriend, so I’m just fine. May you all have a Happy (Insert appropriate holiday here) and a wonderful New Year! And if you go out to eat tonight, tip your server well! All the best Steve

• 50 Reasons I Love New Jersey

  guru

  21 Oct 2011 | 12:43 pm

  I’m a New Jerseyan and proud of it. Here’s why! 1. Because we have the most diners in the world, you can always get something to soak up the booze at 3:00 AM. 2. The Jersey accent makes you sound tough, even if you aren’t. 3. You’re usually only three persons removed from knowing a Mafia guy. 4. We have the beautiful Jersey Shore. (And the bad tipping Québécois that go with it.) 5. We have Princeton. Not too shabby. Einstein didn’t seem to mind living in Jersey either. 6. The light bulb, the phonograph and motion pictures were invented here. I’m pretty sure the first…

• When Shrinks Go Wrong

  guru

  20 Oct 2011 | 6:18 pm

  This morning I read an article in the New York Times that really upset me. Titled, “My Shrink is my Co-Author” the author, Susan Shapiro, describes the ups and downs of writing a book with her longtime psychotherapist “Dr. W.” The good doctor, it seems, is an expert on addictions who helped Ms. Shapiro quit “cigarettes, alcohol, marijuana, gum and bread” several years and somehow they decided to co-author a book on addiction together. (The article is unclear as to whether Ms. Shapiro or Dr. W suggested writing the book in the first place.) Ms. Shapiro goes onto write that Dr.

• Tip News Update

  guru

  18 Oct 2011 | 2:28 pm

  It turns out the story about 25% tips in San Fransisco was made up! But even though the story was bogus, it generated a lot of controversy. Such is the power of tipping!

• 

  Seattle Food Geek

• A Little More Food Photography at Canlis

  scott

  22 Jan 2012 | 3:01 pm

  Yesterday I had the pleasure of photographing (and eating!) the Winter Tasting Menu at Canlis with Brian Canlis.  Again, Chef Jason Franey the team at Canlis are absolutely killing it.   Here’s a look at what they’ve been up to, but the pictures don’t begin to do justice to the experience of dining at Canlis.  I can’t stress this enough: if you haven’t been, go.  If you haven’t been recently, you’re in for a whole new experience.  Big thanks to Brian and the entire Canlis crew. Click through for photos of the whole menu… Above & below: smoke…

• Experimenting with the PolyScience Sonicprep™ Ultrasonic Homogenizer

  scott

  17 Jan 2012 | 11:00 pm

  The nice folks at PolyScience generously loaned me a Sonicprep ultrasonic homogenizer for a few weeks of experimentation.  If the last sentence sounded like gibberish, it’s probably a good idea to read Jethro’s post on our experiments for a little background knowledge.  The Sonicprep is a device that emits powerful ultrasonic energy through the tip of a metal probe, into your food.  Fundamentally, high-amplitude ultrasound is really good at two things: making stable emulsions and smashing molecules together. The Sonicprep excels in both applications, but has a few nuances…

• Cryopoached Coconut Meringue with Powdered Strawberry

  scott

  31 Dec 2011 | 3:09 pm

  Jethro and I were asked to create a dish with “wow factor” for a group of scientists for an upcoming event.  We wanted to craft a bite that’s first and foremost delicious, but also illustrates some of the hallmarks of modernist cooking: textural transformation, surprise, and use of unconventional techniques to refine and reinterpret something traditional.  It also had to be practical and economical, since we’ll be serving nearly 200 people in two hours.  This meant quick plating time, low portion cost, and minimal prep.  After some brainstorming, we decided that a…

• Sous Vide Christmas Goose

  scott

  22 Dec 2011 | 12:00 pm

  My favorite part of any bird is the dark meat – besides the skin, dark meat is the only real “flavor country” found in foul.  I’m particularly fond of duck because both the leg and breast meat is darker than you’ll find in a chicken or a turkey.  But ducks are relatively small and, shall we say, flat-chested.  A goose, however, is a much more curvaceous creature and offers quite a lot to love.  Like ducks, geese fly quite a lot.  And just like in any other animal (that I’m aware of), the more a muscle needs to work, the darker its meat will be.  So, geese end up being an…

• I’m Joining Modernist Cuisine, Officially!

  scott

  21 Dec 2011 | 2:00 pm

  I’m over­joyed to announce that, start­ing in January, I’ll be join­ing the Modernist Cuisine team full-time as the Business Development Manager… and Modernist Cuisine Evangelist! If you’ve been fol­low­ing the blog (or if you’ve ever had a 5-minute con­ver­sa­tion with me) you know that I’ve been a huge fan of Modernist Cuisine since I first heard about the project. From my first inter­view with Nathan Myhrvold in May, 2010 to my recent expe­ri­ence of intern­ing with the kitchen team, it has been my dream to join this team. Now, I’ll have the tremen­dous…

• 

  momcooks.net

• Slow Cooker Spaghetti Bolognese

  Elizabeth

  23 Jan 2012 | 6:17 pm

  I have been trying for YEARS to find the perfect spaghetti sauce recipe, one that tastes more like what restaurants serve and less like the bland, watery sauce I usually end up with.  Any time I come across a sauce recipe that looks like it has potential, I like to hang on to it until the next time I get a spaghetti craving. This recipe was in today’s Campbell’s Kitchen newsletter, and it sure looks good from the picture!  Maybe the milk is the secret ingredient I’ve been missing?  And it has bacon in it, so that’s a definite plus. SLOW COOKER SPAGHETTI BOLOGNESE…

• Crispy Dijon Chicken Breasts

  Elizabeth

  13 Jan 2012 | 9:11 am

  I found this recipe for Crispy Dijon Chicken Breasts on CooksCountry.com, it looks so good! I’d serve it with buttered noodles, steamed green beans, and honey mustard sauce for dipping. Crispy Dijon Chicken Breasts Ingredients: 1 cup bread crumbs, preferably fresh (see note) 2 tablespoons extra virgin olive oil Salt and pepper 1/2 cup Dijon mustard 1/2 cup mayonnaise 4 tablespoons minced fresh chives 2 tablespoons sour cream 2 teaspoons white wine vinegar 4 boneless, skinless chicken breasts, cut into 1/4-inch strips Instructions 1. Adjust oven rack to upper-middle position and heat…

• Betty Crocker Chocolate Chip-Caramel Poke Cake

  Elizabeth

  8 Jan 2012 | 8:25 pm

  Just looking at this picture makes my mouth water! I want a big piece of this, still warm, with a glass of cold milk on the side! Visit BettyCrocker.com for the nutritional information for Chocolate Chip-Caramel Poke Cake and to see more recipes. CHOCOLATE CHIP-CARAMEL POKE CAKE Ingredients: 1 box Betty Crocker® SuperMoist® devil’s food cake mix 1 1/3 cups buttermilk 1/2 cup vegetable oil 3 eggs 1 bag (12 oz) semisweet chocolate chips (2 cups) 1 cup caramel topping 1/2 cup Betty Crocker® Rich & Creamy vanilla frosting Directions: Heat oven to 350°F (325°F for dark or nonstick…

• 

  Washington DC Metro Restaurant Reviews and Food Talk

• Sushi Oiishi in Rockville

  Shashi Bellamkonda

  23 Jan 2012 | 12:00 pm

  Sushi Oishii9706 Traville Gateway Drive  Rockville, MD 20850 (301) 251-1177 The lunch special at $8.95 which includes a soup, salad and two Sushi rolls , see above is a great bargain. If you are going to Fallsgrove for lunch you should consider changing and going to Sushi Oiishi instead

• Bageltowne Deli Rockville

  Shashi Bellamkonda

  8 Jan 2012 | 8:33 pm

  If there is a reason that small business do extremely well in customer service then Bageltowne Deli is an excellent example. Located at 9749 Traville Gateway Dr, Rockville 20850 the y have great coffee and excellent NY style deli sandwiches. They have been successful in this Traville Gateway Mall where other eateries have not fared well. Of Cava us another example of success a well. I am giving this place a ranking of must visit for coffee

• Dreaming of Pork Belly Appetizer at Indique

  Shashi Bellamkonda

  26 Dec 2011 | 8:36 am

  I never thought I would wake up with the thought of the Spiced Pork Belly appetizer  I ate last night at Indique.  We had gone on a sightseeing visit to Washington DC with family visiting us and decided to go to Indique for an early dinner ( Even at 5.30 p.m they were open)  I think you can have a whole meal with the appetizer menu. Along with the other appetizers - belpuri, papadi chat and Samosa chat that we usually order I wanted to try the Spiced Pork ever since I read about on Monica Bhide's Blog. Kudos to Chef Vinod for yet another innovative dish, the flavor of the…

• The last chance to see Bon Appétit! Julia Child’s Kitchen at the Smithsonian

  Shashi Bellamkonda

  12 Dec 2011 | 3:10 pm

  Exhibition Closing Bon Appétit! Julia Child’s Kitchen at the Smithsonian National Museum of American History Last Day to See: Jan. 8, 2012 The last chance to see Bon Appétit! Julia Child’s Kitchen at the Smithsonian, the exhibition that allows a peek into Julia Child’s legendary Cambridge, Mass., kitchen, is Sunday, Jan. 8, 2012. When Child moved back to her home state of California in 2001, she donated the contents of her 14-foot by 20-foot home kitchen, including small utensils, personal cookbooks, the stainless steel kitchen sink and her six-burner Garland commercial range.

• Going To The Market

  John David

  23 Nov 2011 | 7:07 pm

  With the Holiday season upon us, traveling and food are an ever present theme. For some reason today reminded me of my travels to Barcelona walking along La Rambla, my wife and I past this market that was packed with people. The market is called Mercat de Sant Josep de la Boqueria which dates back to 1217. Though this place has become a tourist destination this market has a diverse aray of goods, exotic fruits, vegetables, juice/smoothy drinks, butchers, and small bar style places to grab a quick meal.Here are a few pictures

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  Red Cook

• Breaking Bread with Barry the Berry

  Kian Lam Kho

  24 Jan 2012 | 10:13 pm

  Precariously balancing an overly full tray of pineapple shrimp fried rice I got off the elevator and entered a high ceiling open space loft in the Soho district of New York City. Workstations with flickering screens were everywhere, and a meeting room hides behind walls rising half way up to the ceiling. In another open space I saw the original painting of Barry the berry on a horse back looking out onto a valley, which is the same picture attached to the about page of gojee.com. Although I have no idea what is the significance of this picture I knew this had to be the right place. I was in…

• Project Yunnan

  Kian Lam Kho

  11 Jan 2012 | 2:15 pm

  What happens when the cooking of China collides with that of Burma, Thailand, Laos and Vietnam? The result is a fresh cuisine full of bold and explosive flavors. This is precisely what you’ll find in the cooking of Yunnan province of southwestern China. I’ve been researching and developing recipes from this region during the last three months. Indeed I took a trip to Yunnan in November last year to get a better understanding of the region’s foodways. Why the sudden interest in this cuisine? I’m glad you asked. I have great news to tell you about my involvement in the imminent opening…

• Turkey Another Way

  Kian Lam Kho

  31 Dec 2011 | 1:17 pm

  During Christmas, or Thanksgiving for that matter, many Chinese immigrant families like mine face a dilemma. Should we serve turkey or just simply make a Chinese meal? Turkey has always been an iconic American foods that the Chinese never embraced. Jeff Yang wrote in a Wall Street Journal blog post that his family serves both the big bird and “a long buffet line” of other Chinese dishes. This seems to be the most common solution for satisfying both the family’s preference for Chinese food and our desire to assimilate into the American culinary tradition.

• Imperial Duck for Christmas Dinner

  Kian Lam Kho

  23 Dec 2011 | 11:53 am

  When you think of a traditional Victorian English Christmas what comes to mind? The most likely images are Scrooge, Father Christmas, Christmas tree, snow and the Christmas goose. This traditional bird shows up in virtually every depiction of a Victorian Christmas dinner. The most common recipes call for onion and apple dressing and spit-roasting over a wood fire. During the nineteenth century, while Queen Victoria was supping on her goose, in the Chinese Qing imperial palace half way around the world one of the most beloved dishes was a stuffed duck dish known as Eight Treasures Hulu Duck.

• No Bones About It

  Kian Lam Kho

  1 Nov 2011 | 12:23 pm

  “Why don’t they remove the bones before they serve the fish?” is a common question I hear from friends whenever we go to Chinese restaurants. In fact on one occasion after finishing a steamed striped bass at a popular Cantonese seafood restaurant in Chinatown a fellow diner jested that the remains of our dish looked like Felix the Cat had swallowed the fish whole and pulled out a completely cleaned skeleton with just the head and tail left on. So why do the Chinese like to keep the bones in the dishes they cook?

• 

  Coconut & Lime

• Maryland Crab Soup

  Rachel Rappaport

  24 Jan 2012 | 11:01 pm

  Ingredients: group #1 4 cups crab stock 1 onion, chopped 2 stalks celery, diced 2 carrots, sliced into coins 9 oz fresh or frozen lima beans 1 large russet potato, diced 3 tablespoons Old Bay 2 tablespoons Worcestershire sauce 28 ounces canned diced tomatoes group #2 1 cup sliced cabbage 1 cup diced green beans 9 oz fresh or frozen corn kernels 9 oz fresh or frozen peas 16 oz blue crab claw meat Directions: Place the ingredients from group #1 in a 6 quart slow cooker. Cook on low for 8-10 hours. Add the ingredients from group #2. Stir. Continue to cook 1-2 additional hours. My…

• Anyone in Birmingham, AL?

  Rachel Rappaport

  24 Jan 2012 | 8:38 am

  I'm going to be in Birmingham Thursday-Sunday for Food Blog South. Anyone want to meet for dinner at Hot & Hot Fish Club on Thursday night?All recipes, text and photographs on Coconut & Lime are the original creations and property of Rachel Rappaport and are for personal, nonprofit use only. Do not post or publish anything from this site without written permission from the author. E-mail me (coconutlimeblog @gmail.com) with any questions.

• Robust Vegetable Cheddar Soup

  Rachel Rappaport

  22 Jan 2012 | 11:01 pm

  Ingredients: 4 medium Yukon Gold potatoes, peeled and cubed 2 leeks, sliced (white parts only!) 3 cups broccoli, broken into florets 2 stalks celery, chopped 2 turnips, chopped 6 cups chicken stock 1 cup shredded extra sharp cheddar 3 cloves of garlic, chopped 2 tablespoons olive oil 1 teaspoon dry mustard 1 teaspoon smoked paprika 1 teaspoon prepared horseradish Directions: In a large pot or dutch oven, heat the olive oil. Add the vegetables. Saute a few minutes just until the vegetables start to soften. Pour in the broth and add spices. Simmer covered for 20 minutes then remove the lid and…

• Mustard Rubbed Pork with Melted Apples and Vegetables

  Rachel Rappaport

  20 Jan 2012 | 6:50 am

  Ingredients: 2 3/4 lb boneless pork roast 3/4 lb Russet potatoes, peeled and cubed 1 lb rutabaga, peeled and cubed 2 Stayman apples, sliced 1/2 lb pearl onions 2 tablespoons apple cider vinegar 1/4 cup hot mustard* 2 tablespoons hickory syrup 1/2 tablespoon prepared horseradish salt freshly ground black pepper Directions: Preheat oven to 375. In small bowl, whisk together the mustard, syrup and horseradish until smooth. Rub into all sides of the pork. Place the pork in a dutch oven and surround it on all sides with the vegetables and apples. Sprinkle with vinegar, salt and pepper. Cook for 1…

• Homemade Shrimp Stock

  Rachel Rappaport

  17 Jan 2012 | 11:01 pm

  Ingredients: shells and heads from 3 lb medium shrimp 4 stalks of celery 2 lemons, cut up 2 bay leaves 1 1/2 tablespoons black peppercorns 1 1/2 tablespoons mustard seed 1 large onion, cut up 1 spring fresh or dry thyme Directions: Place all ingredients in a large (8-10 quart) stock pot. Add water until the pot is nearly filled. After about 3 1/2 hours or until the liquid has reduced about 1/3, strain into a large bowl. Cool immediately by placing the bowl in an ice filled sink. Refrigerate overnight, then skim off any scum that rose to the surface. Package in air tight containers, freezer…

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  Cooking with Anne

• Choucroute Garnie

  Anne

  2 Jan 2012 | 12:52 pm

  Living in Pennsylvania, one is nearly forced to have pork and sauerkraut on New Year's Day or face the threat of being shunned. It's kind of like football; don't claim to love another football team but the Eagles, or else (ahem, we all know I'm a Steelers fan - rule breaker that I am).I get away with liking the Steelers because they're a Pennsylvania team, so I figure I can get away with pork and sauerkraut any way I like as long as those 2 ingredients are in it - right? Of course.My very favorite way to have pork and sauerkraut is in a dish I found many years ago that hails from the Alsace…

• Savory Breakfast Rolls

  Anne

  23 Oct 2011 | 11:48 am

  Once again, I'm still here. Just in case you were worried. Life has gone and taken a complete 180% turnaround, though, and that's good. That's very good.I've moved again recently and am still getting settled. I'm pretty sure that will take the next year or so, but the kitchen (the most important room in the house) is almost finished and getting quite the workout already.I made these savory breakfast rolls today and the kids devoured them almost before I could grab a couple good ones for photos. Luckily for you, I was quick enough. The recipe is sort of whatever you'd like as a filling, but…

• Chive Blossom Vinegar

  Anne

  11 Jun 2011 | 10:20 am

  Years. It took years for me to finally get a chive plant to bear blossoms. I'm not sure why I had such a difficult time, but my best guess (along with a bit of investigation) is that chives don't bloom until their second year. At least mine didn't. I had planted year after year in various locations and many times didn't even get basic chives. I was told often that they grew "anywhere, like weeds", without having proof of that at all.Last year I grew chives in a container, but only the chives themselves grew. I put them to bed with the rest of the garden in the fall and this spring, sure…

• I Still Make Dinner

  Anne

  10 Jun 2011 | 6:03 pm

  Everything from the grill: flank steak with crema (Mexican sour cream, because sometimes the usual just doesn't cut it), cliantro and lime. Corn in the husk, zucchini, green onions and shrimp. Dessert? Double-berry milkshakes.I haven't been absent from here on purpose, and it hasn't been for anything bad, just busyness on my part. Back in March I started another job working nights. That's all well and good, and the original purpose was to work at night so I would still have my days open for children and food blogging. My life seems to be so very different from others in many respects, but…

• Eggland's Best Brunch

  Anne

  5 Apr 2011 | 8:12 am

  This past Sunday I was able to host an Eggland's Best Brunch at my house. We had a packed house and an equally packed table featuring recipes from both Eggland's Best and Fabio Viviani's ebook, "Did I Really Make Breakfast?"Why Eggland's Best eggs? Well, take a look at the stats for yourself. Eggland's Best eggs, compared to typical eggs have:Click to make largerAnd just in case you didn't know, it's safe and healthy to eat up to 6 eggs a week!Not only are there more nutritional benefits to EB eggs, but they also use a special patented hen feed, a more strict quality assurance program than…

• 

  Cheese and Biscuits

• Cha Cha Moon, Soho

  24 Jan 2012 | 8:37 am

  There are few restaurateurs that have had as dramatic an impact on the way this country eats than Alan Yau. The man who created an impressive number of famous restaurants such as Michelin-starred Chineses Hakkasan and Yauatcha, and plush Japanese Sake No Hana in St James (though not still involved day-to-day with very many of them), he is perhaps best known for being the founder of the extraordinarily popular Wagamama chain, which has so many branches now up and down the country - and around the globe - that they're almost as almost as ubiquitous on the high street as Boots or Marks &…

• Hedone, Chiswick

  23 Jan 2012 | 9:15 am

  I went to see new movie The Artist on Saturday evening. Even if you've not seen it yourself, you will most likely have heard of it - the slavering reviews, the cavalcade of awards, the Oscar buzz. The friend I went with told me that her colleague declared it "the most perfect movie he'd ever seen", and to compliment this most nostalgic of shows we'd selected the best seats at the wonderful old Ritzy cinema in Brixton. So I think it's fair to say our expectations were high.It was a good film. I liked it. I think my friend liked it too. A nice, light-hearted period piece set in the early days…

• Tom Aikens, Chelsea

  17 Jan 2012 | 8:44 am

  I never visited the "old", pre-refurbished/relaunched Tom Aikens. I believe he once held two Michelin stars at Pied a Terre, which whatever your thoughts on Michelin (and I have many) is impressive, and I can only suppose you have to possess a certain amount of nouse to run three (as far as I know) successful restaurants. Other than this I had few preconceptions about his ability as a chef; what I do have preconceptions about is this. In 2008, finding himself owing a large sum of money to a number of small producers (the true amount is still unknown but thought to be a good deal over…

• Burger & Lobster, Mayfair

  16 Jan 2012 | 10:04 am

  As a child, starved of entertainment on long car journeys through France on family holidays, I would often find myself flicking through the Michelin Guide. And much like the way I occasionally now browse the Foxtons website for the most expensive properties on their books, just for the sheer masochistic delight of discovering what £32 million can buy you in SW6 (come on, I can't be the only one), I would find myself drawn to the flashiest places in the Red Guide; the 3 star restaurants and the 5-red-tower hotels, strange make-believe places like the Crillon (Paris) and the Carlton (Cannes)…

• Manson, Parsons Green

  13 Jan 2012 | 6:24 am

  There are few experiences more surreal than being the only customer in an empty restaurant and being comprehensively ignored by every member of staff. Certainly, there are times in life where the ability to make yourself invisible would come in handy - to avoid having to contribute in work meetings perhaps, or if you find yourself on the front row of a particularly confrontational stand-up comedy gig - but in a restaurant, it's not ideal. After a period staring thirstily towards Manson's handsome bar, while groups of waiting staff prodded importantly at cash registers and generally got on…

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  Fussy Eater

• 23 Jan 2012 | 8:58 am

  23 Jan 2012 | 8:58 am

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

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

  7 Dec 2011 | 6:43 pm

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

• Dissertation Mode Prevails

  7 Nov 2011 | 9:54 am

  Some rights reserved by The Pink Princess Sorry for the lack of posts lately folks, but dissertation progress must be made and there are still only 24 hours in  a day and not enough coins in my bank account to sample any dessert I desire. Still here, still writing notes for posts, and will post ASAP!

• Goodbye Green Monster Cupcake

  29 Sep 2011 | 9:13 am

  ARGH - one strike...! As originally posted on Kickass Cupcake's Facebook Page: "Goodbye Green Monster Cupcake! You are being retired. Enough said."

• Réception De L'art Avec Des Pâtisseries Gratuitement! (10/15)

  20 Sep 2011 | 6:29 pm

  Do you love watercolors? How about free pastry? Or even watercolors of pastry? If so then your inner francophile is in for a special treat! My friend (and fellow BC PhD student) Johanna Pabst paints beautiful watercolors of "food art, kitchen art, prints and necklaces featuring cupcakes, macaroons, candy, and other delicious stuff." Here's a link to Johanna's store on Etsy where you can check out some of her amazing work. On Saturday, October 15, she will be exhibiting some of her work at Petit Robert Bistro in Brighton. From the artist: Please join me for an exhibition of my watercolors…

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

• Where I Spend Some Time in Sao Paulo

  Krista

  22 Jan 2012 | 3:41 pm

  Cashews. I’m kinda a fan. Hate almonds, love cashews. (Also love macadamia nuts.) I will forever remember Sao Paulo because it was here that I learned where exactly my favorite nut comes from. A fruit!  (Yup. I had no idea.) And look…you only get one nut per fruit. That’s a lot of work for one cashew. Shoes at Liberdade, the Japanese part of town. You might know that Brazil has the largest Japanese population outside Japan. 1.4 million and counting. There are a lot of Japanese restaurants in Liberdade. We didn’t try any, but we did laugh at our tour guide when she…

• These F*ckers Better Be Good

  Krista

  21 Jan 2012 | 9:21 am

  I just made one of those traveler errors. You know, where you’re not paying attention and get totally screwed. I am in Brazil. They like cashew nuts in Brazil. A lot. So I bought this bag at the grocery store, not even thinking, and then I got the bill. 40 Reals. That’s $22. Of nuts. F*ck me. You might also enjoy...Fire & KnivesShameless Plug: Planet OrganicCheck out Taste of London Today...

• Hello from Sao Paulo!

  Krista

  14 Jan 2012 | 1:04 pm

  Hello from Sao Paulo, my temporary home for the next couple of weeks. And much like Mexico City, I haven’t been kidnapped here either. No one has tried to steal anything from me, and I walk the streets day and night with no fear for my personal safety. That being said, I’m staying in Itaim Bibi, which I understand to be generally very safe and neighborhood-y and there are probably other places where I wouldn’t walk around with my DSLR around my neck, but for now, everything is fine. Very very fine. I have a little studio apartment and a maid that comes every day. There are…

• Comforting Polish Food at Podhalanka, Chicago

  Krista

  9 Jan 2012 | 9:15 am

  I’ll admit it. I was afraid. I’ve been afraid of Podhalanka since I first moved in. Let’s face it, it looks a little sketchy from the outside, doesn’t it? Would you really want to eat here? But then go inside and see this! Lacey tablecloths. Fairy lights. Van Gogh posters. And then there behind the bar, there’s homemade who knows what, post cards, and little knickknacks. It didn’t take much for me to fall in love. It was like being in Grandma’s house. Maybe Grandpa’s basement. Love. Also love: the homemade mystery juice. I asked if it was apple?

• Sleeping & Eating in Fort Lauderdale, Florida

  Krista

  6 Jan 2012 | 9:15 am

  After hitting the Bahamas over Christmas, I headed to Fort Lauderdale to visit my dad. I joke that my parents saw me more when I lived in the UK; I would come home for two weeks at Christmas and not the five days that I do now. The good news for me though is I don’t go on the huge shopping binges I used to. Example: Customs officer: “Excuse me, ma’am. But can you please explain why one of your suitcases is empty and the other suitcase has nothing in it but another suitcase?” Um, the answer was for a while there? I was getting $2.05 to the British pound. Now THOSE were…

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  Al Dente

• High Praise For Lowly Parsley

  Leslie Kelly

  26 Jan 2012 | 11:07 am

  Is there a more humble herb than parsley? Often relegated to a garnish that is rarely eaten, this relative to celery is a vitamin powerhouse that deserves a more prominent place at the table. I'm a convert, looking to spread the gospel of green cuisine. Over the past year, I've boosted my parsley consumption considerably. And, while I don't want to jinx my health, I've managed to dodge the bullet during this cold and flu season. Coincidence? I cannot say for sure and I don't just eat parsley because it's good for me. It's also a real character builder. Let…

• Mashed Potatoes Under Pressure!

  Melissa Trainer

  25 Jan 2012 | 12:40 pm

  Have you ever used a pressure cooker to quickly crank out a batch of mashed potatoes? I have been using my pressure cookers to do this for years. It just makes so much sense! The pressure cooker requires very little water, and the peeled and diced potatoes cook in about six or seven minutes, which is a fraction of the usual cooking time. I have numerous pressure cookers and all of them have been used to crank out potatoes. This week, however, I used my smallest Kuhn Rikon to crank out a batch of mashed potatoes on short notice. I had some beef stew in the fridge and that stew needed some…

• Natural Medicine from New Zealand: Manuka Honey

  StellaCadente*

  25 Jan 2012 | 8:30 am

  On the way home from my recent trip to New Zealand I found myself snooping around the airport tchotchke shops looking for some souvenirs to bring Stateside. No surprise, I ended up in the food aisle, perusing local products and happened upon several shelves of manuka honey with varying levels of UMF content. A three-pack for $47+ (New Zealand dollars). Sounds great, I told myself and walked a three-pack up to the cashier, who promptly asked me for [insert choking sound] about $150. You see, the honey was $47 for each 250g (8.8 ounce) container. Now I was really intrigued. What was so great…

• Cozy Up with Cocoas!

  Kathy Casey

  24 Jan 2012 | 4:03 pm

  Sipping hot cocoa brings up cozy, winter memories for me: my mom mixing up Hershey’s cocoa powder with warm milk and a dash of cinnamon (or vanilla) in her old copper-bottomed Reverewear pan. Ooh and my favorite part! The big fluffy marshmallow floating on top... yum! I still love making My Mom’s “Old School” Cocoa when it’s freezing out. Kids of all ages love it when they need something to warm up with or to relax to. Cocoa is the perfect vehicle for flavor experimenting from fragrant spices like cinnamon and cloves to the totally unexpected profiles like Indian curry and cardamom.

• Making Meatless Monday's Rice And Beans, Italian-Style

  Leslie Kelly

  24 Jan 2012 | 1:13 pm

  I'm a complete and total omnivore, but I have jumped on board the Meatless Monday movement and for the past year or so, the beginning of the week in my home has meant some variation on rice and beans. That's a fairly famous practice in New Orleans, where Monday was set aside for doing laundry, so Mama needed something simple simmering on the stove. Of course, the traditional red beans and rice has meat in it, but as far as I'm concerned, it tastes just fine without it. Especially if you use a method for cooking beans that I've been using. More about that in a minute. My…

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  Recipes, Food Photos & Discussion at Open Source Food

• Okra Salad

  22 Jan 2012 | 1:22 am

  Clean and cut okras in half.Boil okras in water for 5 minutes.Rinse okras in cold water.Cut tofu into bit size.Place okra and tofu in plate.Top with cilantro and katsuobushi.Drizzle soy pasta and sriracha on top.

• Chocolate Mousse

  10 Jan 2012 | 4:46 am

  Cut the chocolate into pieces Place chocolate chips in a large bowl Heat the milk and cream in a saucepan just until boiling Remove from heat and keep you. Cut the butter into small pieces. Separate the eggs Beat the egg whites very stiff with salt and sugar. In the…

• Bento for busy people #1

  18 Dec 2011 | 4:44 am

  Hi! Thanks for looking - here are three quick recipes for your lunch box. First I should say I firmly believe that the heart and soul of anything sauteed and savory is garlic and shallot so I always prep these first and have them ready to go before cooking. Secondly,…

• Vanilla Cupcakes

  12 Dec 2011 | 10:30 pm

  In un mixer unite il burro, la farina, lo zucchero e le uova ed impastate. Aggiungete lentamente il latte, il lievito e la vanillina. Mescolate fino a quando non ottenete un composto omogeneo. Riscaldate il forno in funzione pasticceria a 170 gradi. Versate il composto nei pirottini di carta da…

• Zucchini Spaghetti

  2 May 2011 | 4:42 am

  We're trying to eat more healthily in our house, and one of those steps involves getting more vegetables.  But you get bored with grilled, steamed, sauteed, roasted.  Sometimes you need to shake things up a little bit.As a clarification:  There is NO PASTA in this dish.  The zucchini…

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  Under the High Chair

• Hello 2012

  23 Jan 2012 | 6:14 pm

  We're 23 days into the new year and I finally feel like I've found my footing after the holidays.Our Christmas break was a bit brutal as our household got slammed with sickness that left us housebound for the first week of 2012. Ear aches, flu, strep throat, pink eye - you name it, someone had it. Even the cats were sick, each of them making a trip to the vet for mysterious ailments. Good grief.We were in survival mode, but fortunately Danny was home to pick up the slack, make pharmacy runs, administer the pills to the cats, and the eye drops to the kids. The man is a keeper.On top of…

• It's beginning to look a lot like Christmas

  3 Dec 2011 | 12:56 pm

  That's probably the most overused blog post title in December, but since this quick update is really just a handful of iPhone photos strung together, it IS all about the visuals of the season.Above is our buffet, with a few Pinterest-inspired centerpieces that were easy and affordable. How awesome is Pinterest for party planning and inspiration?!And I love our simple twig tree, bare except for a few felt ornaments courtesy of Ikea.Tourtiere happened this week, many of them. I even turned some of the pie crust and filling into hand pies for party appetizers. They also work pretty great for…

• Gluten Free Chocolate Chip Cookies (Recipe to Riches)

  16 Nov 2011 | 8:02 pm

  Getting the winning recipe from Recipe to Riches in my inbox on Monday mornings is always a fun little secret between me and a few other food bloggers. (Last time it was the Chicken & Bacon Skewers, remember?)The show doesn't air until Wednesday, so as tempted as I am to tweet of photo of the baking process or the finished product, I have to sit on it for a few days.It wasn't easy to keep quiet over this weeks winning recipe: Gluten Free Chocolate Chip Cookies. Created by Recipe to Riches contestant Sonya Walos, they took me out of my baking comfort zone with their preparation, but…

• More Business of Being Born (Giveaway!)

  8 Nov 2011 | 7:03 am

  **This giveaway has ended. Thank you to all who entered -nearly 100 of you!- and I really hope you all get to see the film at some point.Congratulations to the winner, AmberWoot! Amber please contact me with your mailing address and we'll get your prize shipped out.**I'm six months into my third pregnancy and at this point, 'baby talk' is an equally passionate subject as food. My girlfriends can attest to the fact that I could talk birth and babies for hours at a time.The third time around is every bit as exciting for me as the first pregnancy and although I have less (far less) time for…

• Roasted Chicken & Bacon Skewers (Recipe to Riches feature)

  3 Nov 2011 | 11:03 am

  Food-themed TV is the only television I tune in for, and even then, it's mostly watched online, commercial free. Last winter I gave 44 minutes of my week to Top Chef Canada and this fall it is Food Network Canada's fun new reality show, Recipe to Riches that's got me hooked.In full disclosure*, my friend, the always-inspiring, Dana McCauley, is a judge on the show, so I'm not tuning in just to watch the hunky host Jesse Palmer. Honest!While in Toronto recently for the Blissdom conference, I had dinner with Dana (at Pangaea, no less!) and she regaled us all with behind-the-scenes gossip from…

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  the strong buzz, by andrea strong

• January 26, 2012 - 3:45 pm: Mercado on Kent

  26 Jan 2012 | 2:45 pm

  January 26, 2012 - 3:45 pm: Mercado on Kent || Mercado on Kent is a tapas newcomer to the Williamsburg area, and they aim to personalize your dining experience, right down to the very last pinxto. The 6,000 square foot space seats 80 and is constructed of raw materials, from marble to wood to ... || Go to TheStrongBuzz.com to see the full posting.

• January 25, 2012 - 4:46 pm: Reading Room

  25 Jan 2012 | 3:46 pm

  January 25, 2012 - 4:46 pm: Reading Room || Welcome to the Reading Room, an occasional post linking to articles of interest. I've also included books I'm reading now and what's up next. Feel free to Share your Two Cents and tell me what you're reading!Lady Gaga's ... || Go to TheStrongBuzz.com to see the full posting.

• January 24, 2012 - 1:37 pm: Pampano Gets a Botaneria

  24 Jan 2012 | 12:37 pm

  January 24, 2012 - 1:37 pm: Pampano Gets a Botaneria || Utter the words tapas, and you might automatically think of Spanish cuisine. On January 25th, however, Richard Sandoval is planning to open a Mexican tapas bar in Midtown East. But just don't expect basket of tortilla chips with guacamole to... || Go to TheStrongBuzz.com to see the full posting.

• January 24, 2012 - 1:36 pm: Ovenly Expands to Greenpoint

  24 Jan 2012 | 12:36 pm

  January 24, 2012 - 1:36 pm: Ovenly Expands to Greenpoint || The folks at Ovenly, popular makers of snacks and sweets, sent over word that they plan to open shop in Greenpoint, Brooklyn, in March. We've been fans of theirs since we tried them at Smorgasburg this summer and love their take on savory-sing... || Go to TheStrongBuzz.com to see the full posting.

• January 23, 2012 - 3:32 pm: Beer Table's New Family Meal Every Wednesday

  23 Jan 2012 | 2:32 pm

  January 23, 2012 - 3:32 pm: Beer Table's New Family Meal Every Wednesday || ... || Go to TheStrongBuzz.com to see the full posting.

• 

  David Lebovitz

• I’m not complaining…

  David

  27 Jan 2012 | 1:15 am

  During my first week of French class, many years ago, one of the very first words we learned was râleur, or complainer. Back then, I wasn’t sure why our teacher was making sure we understood that particular word, but I’ve come to realize why it’s so important now. I’m not one to râle, or complain (although there are likely scores of people I’ve worked with over the years who would say otherwise), but this last week has been really hard. At the beginning of the week, I walked into my place under full construction – everything covered with plaster dust, tarps…

• Wild Rice Salad with Roasted Vegetables and Lemon-Tahini Dressing

  David

  25 Jan 2012 | 4:47 am

  Over the past few weeks, I’ve been trying to use up things I already have in the cupboard, plus eat seasonally, plus make things that are relatively easy to make – and this salad fit the bill on all counts. It combines tahini with wild rice and used up some of the marvelous root vegetables that I can’t help buying at the market, even though I should be using up what I’ve already got on hand. It’s not the prettiest salad in the world, but compared to what I didn’t show you of my refrigerator, that bowl should be hanging in the Louvre. Speaking of which,…

• Ma lampe de cuisine

  David

  22 Jan 2012 | 1:56 am

  Excuse the pun, but it’s been very illuminating hunting down a light for my kitchen. I’m not sure if it’s because of the high price of electricity in France, or what, but sometimes it feels like I’m living in a country of Jewish mothers whose goal it to keep lights off as much as possible. Yet with the high price of electricity, and the debate over the proliferation of nuclear power plants in France – (we’re #2!), it’s no wonder people are happy to be kept in the dark. Every time I go to my eye doctor for an exam, I’m always surprised when I…

• Le Siffleur de Ballons

  David

  19 Jan 2012 | 12:39 am

  It wouldn’t be the first time, but I almost had an accident on my bike when I was heading to yet another tile store (who knew is was going to be so hard to find plain, white tiles?), and raced past a new place on my list. I had the usual 4 second debate in my head whether I should stop and grab a bite and a glass of wine, before I made the decision to grind myself to a halt and hitch my bike to a signpost. Fortunately no one else was injured, but let’s just say that I think I need to lower my bike seat a little in case I have to brake unexpectedly in the future. (Well, at least if…

• New Digs

  David

  16 Jan 2012 | 12:38 am

  Well, I did it. After nearly ten years of living in Paris, I am finally going to have a place that I can call my own. After dipping my feet in, and checking apartments from time-to-time, I decided that it was time I went ahead and did it. So I bought my own apartment. Hunting for an apartment in Paris is quite an adventure; there’s no multiple listings like there are in other countries (and it’s estimated that over half the apartments in Paris get sold directly by the owners), so you need to spend an inordinate amount of time searching online, in the newspapers, and in real estate…

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  CHOW » General Topics Digest

• Getting Serious About Sauerkraut

  Sarah Perry

  25 Jan 2012 | 2:27 pm

  Munkipawse loves sauerkraut, but only seems to eat it with a hot dog from a street cart. "[There's] something about a steamy, blistery hot dog served in a warm, soft roll smothered in mustard and 'kraut," Munkipawse says. But beyond its enshrined place as a beloved hot dog condiment, what is sauerkraut good for? paulj likes to prepare his own interpretation of the French Alsatian sauerkraut casserole, choucroute. He starts with a couple of pounds of sauerkraut from the butcher, as well as a ham shank. "I then braise them together (drain and squeeze the 'kraut first), along with onion, crushed…

• Favorite Foods from Leaner Times

  Sarah Perry

  25 Jan 2012 | 1:18 pm

  Even those hounds who love expensive treats like foie gras and fresh truffles have a place in their hearts for simple, frugal food. QueenDairy was one of three kids raised by a single mom, and she still gets cravings for the "poor people's food" her mom lovingly concocted for them growing up. "She used to make sorullos ('cigars') with yellow cornmeal dough," QueenDairy says. "She stuffed them with American cheese and ground beef if we had any, and fried them until golden brown. I used to love those as a child, imagining they were submarines, or fat cigars. They were very yummy and crispy."…

• Top-Split: The Better Bun?

  Sarah Perry

  25 Jan 2012 | 12:10 pm

  If you live on the West Coast, like mucho gordo does, you are probably used to hot dog buns that are split on the side—they typically have a puffy top and a "thin, flimsy lower portion that falls apart," mucho gordo says. If you've never lived in New England or had a lobster roll, you may never have encountered an amazing bakery invention: the sturdier top-split bun, which "forms a cradle for holding everything better," mucho gordo says. bagelman01, a longtime resident of Connecticut, agrees that there is a major difference between top-split and side-split buns, and prefers the top-split…

• Overheard on the General Topics Board

  Sarah Perry

  25 Jan 2012 | 11:04 am

  "Some of them are even hard to find commercially in Hawaii, you need to go to the reef and pick it yourself. Back in my college days we used to go to the beach in the middle of the night, drink a few beers and wake up with the sun. Depending on the tide there would often be lots of limu along the shore and we would spend some time collecting it. Like most things, it tastes so much better fresh picked." – KaimukiMan on limu, or Hawaiian edible algae "Another dangerous once-a-year must-have: Cherry Juju Hearts. I think it's a texture thing. Unless I'm mistaken, it's the only candy of its kind…

• Getting Over Food Fears

  Sarah Perry

  18 Jan 2012 | 1:45 pm

  Like any intrepid food explorer, CanadaGirl bought her first jar of kimchi, or Korean spicy fermented vegetables, but found herself a little nervous about tucking in. "I have wanted to try it for a while, and it seems like I would like it, but for some reason I'm nervous!" CanadaGirl says. We've all probably found ourselves in a similar situation, so what's the best way to get past our fears so that we can enjoy new foods? A great mental trick is to think of something that the new dish resembles. This is the "tastes like chicken" trick! In the case of kimchi made from pickled cabbage, just…

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  CHOW » Food Media

• School Lunch Now Less Sucky

  Rebecca Flint Marx

  27 Jan 2012 | 1:58 pm

  To the great relief of almost everyone (except elementary school children content to subsist on potato chips and mozzarella sticks), the USDA released its new nutrition standards for school lunches this week. Announced by Michelle Obama and Secretary of Agriculture Tom Vilsack, the new rules call for a greater quantity and range of fruits and vegetables, more whole grains, milk to be 1 percent or less, all flavored milks to be nonfat, and a reduction in the levels of sodium, saturated fat, and trans fat. The simplicity of the new rules—the first changes to school lunch in 15 years—belies…

• 4 Tips for Artisan Food Startups

  Joyce Slaton

  26 Jan 2012 | 11:49 pm

  So you still want to start a food business, despite the obstacles? Here are four things to consider: 1. Amateurish packaging won't cut it. This is where many artisan food makers fall down. You spend so much time getting your bacon-caramel sea salt truffles to taste great that you barely consider what it'll look like on a store shelf. "If you make the best chocolate bar ever, but you're packaging it in a little bag that falls over on the shelf and breaks every day, there is no way we'll put that in the store," says Alli Ball, assistant grocery buyer at Bi-Rite Market in San Francisco.

• Fat Chef: New TV Show Tracks Losers

  Rebecca Flint Marx

  26 Jan 2012 | 11:45 am

  When Fat Chef premieres tonight on the Food Network, viewers will be able to bask in a show perfectly timed to the controversy surrounding Paula Deen's recent diabetes revelation. Its six episodes will explore what happens to chefs who've gotten dangerously fat from the food they love, and the difficulties of losing weight and learning how to eat in moderation. Michael Mignano is one of two chefs appearing in tonight's episode. Mignano, the 36-year-old owner of a Long Island bakery and café, has appeared on the Food Network before, as one of the contestants on the smackdown series Sweet…

• When You Have a Kid, You Eat Crow

  Lessley Anderson

  25 Jan 2012 | 4:30 pm

  Often, when I expressed an opinion about something before I had a baby, someone would say, “Oh, you’ll feel different once you have a kid.” For instance, I got into a gigantic argument with a coworker after she insisted I would start driving to Target because they sell cheap diapers, when I hate Target and I hate driving. And then there was the reader who commented on a screed I wrote about precut vegetables: Do you have kids? If so, I'd like to see how you find the time to prepare all of this. And don't give me the, ‘it doesn't take a lot of time to chop your own vegetables’ line,…

• KFC Double Down Threatens Tokyo!

  Rebecca Flint Marx

  25 Jan 2012 | 12:41 pm

  The unthinkable has happened: The KFC Double Down will soon start colonizing Japan. It was only a matter of time, perhaps, before America exported its culinary freak show to our friends in the East. February 2, the date of the Double Down’s Japanese debut, will doubtless go down in the country’s history as a day of gastronomic reckoning. According to the website Japan Probe, the sandwich has been rechristened with the more plain-spoken, less colloquial “Chicken Fillet Double.” Rest assured, the name is the only thing that’s changing. As in the U.S., the 540-calorie edifice comprises…

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  Cybele Pascal Allergen-Free Cuisine

• Allergy Friendly Friday 1/27/12

  Cybele

  27 Jan 2012 | 3:01 pm

  Last week, I asked that you let me know about other Linky events/parties you like participating in, and I promised to share them, in addition to this weeks’ Allergy Friendly Friday highlights. Here are the Linky events you all told me you love. The Allergy Friendly Lunchbox Love link party every Friday at Allergy-Free Vintage [...]

• Gluten Free Pot Stickers for Chinese New Year

  Cybele

  23 Jan 2012 | 10:47 pm

    In honor of Chinese New Year 2012, I thought I’d finally post this glorious recipe for Gluten-Free Gingery Pork Pot Stickers from Laura B. Russell’s new cookbook, The Gluten-Free Asian Kitchen: Recipes for Noodles, Dumplings, Sauces, and More, from Ten Speed Press(my publisher too!)  I’ve had this book for several months, but in my own [...]

• Allergy Friendly Friday 1/20/12

  Cybele

  20 Jan 2012 | 11:49 am

  What a lot of lovely recipe links you’ve all added in the past week! You know what would be fun? If you all could leave me a comment, letting me know what some of your other favorite Linky events are. I’ll post them next week, along with the featured recipes.  I know I for one [...]

• Super Bowl White Bean Chili with Pure Chocolate Extract

  Cybele

  18 Jan 2012 | 1:41 pm

  I was intrigued when I got this recipe from Nielsen-Massey Vanillas for Super Bowl Chili. Chili from a premium Vanilla extract company?  I looked over the recipe and quickly saw that in addition to being innovative, “White bean chili scores an extra point with Pure Chocolate Extract”, it appeared to be easy and allergy-free.  I [...]

• Allergy Friendly Friday 1/13/12

  Cybele

  13 Jan 2012 | 1:53 pm

  Here’s my new Allergy-Friendly Friday badge.  I know the color looks funny on this site, but bare with me, the rest of the new site is coming!  It will match the rest of the site, very soon! While I’m waiting, I thought I’d at least plug in this cute little button. So, my diet is [...]

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  Mouthing Off

• Succulent Asian Spiced Duck Burgers

  27 Jan 2012 | 2:46 pm

  Warning: Test Kitchen Tease snapshots may cause cravings, lip-smacking and an unshakeable desire to cook.© Justin Chapple Asian Spiced Duck BurgersEvery now and then the Test Kitchen comes across a recipe that sounds so good it’s like ...

• NYC Loves Chilaquiles

  27 Jan 2012 | 12:38 pm

  © Melanie Acevedo Chicken ChilaquilesAccording to the Village Voice, waves of New York restaurants are falling for chilaquiles. Bobby Flay’s Mesa Grill, JoeDoe and Empellón Taqueria now feature the tortilla chip–based comfo...

• Batali and Lagasse Face Off for Chefs Make Change

  27 Jan 2012 | 10:40 am

  © WireImage/J.McCarthy The knives will come out on GMA.On Thursday, February 2, Good Morning America will host Mario Batali and Emeril Lagasse for a fierce cook-off to raise money for their charities, featured in Food & Wine’s Che...

• Eater Expands to Vegas and Philly

  25 Jan 2012 | 11:14 am

  © Cedric Angeles Jose GarcesThis morning, Eater announced two new additions to its food blog network: Eater Las Vegas, where coverage goes beyond the city’s famous Strip to include a tour of the lesser-known Vegas Chinatown, and Eater...

• Andrew Zimmern at the Austin Food & Wine Festival

  24 Jan 2012 | 12:42 pm

  © Stephanie Meyer Sweet and Sour ChickenAustin is getting its very own Food & Wine Festival this spring, April 27–29, and tickets go on sale today. The all-star line up includes the Travel Channel’s Bizarre Foods host Andrew...

• 

  Eater NY

• EaterWire: Moomah Cafe Closes; Two Boots' Mardi Gras Soiree

  Amanda Kludt

  27 Jan 2012 | 4:45 pm

  Click here to view the full photogallery. DITMAS PARK— Photographer Joanna Trimble sends in photographs of The Farm on Adderley's pre-Industrial dinner on Wednesday. Check them out above. [EaterWire] TRIBECA— Moomah Cafe a kiddie-friendly cafe owned by the wife of comedian Jon Stewart is closing. [Tribeca Citizen] CHELSEA— The kids at P.S. 11 are eating fantastic food in a program that DNA Info calls the "holy grail for the local, sustainable and organic food-in-school movements." [DNA Info] WILLIAMSBURG— Small Williamsburg bar and restaurant Saint Austere is holding…

• Airport Dining: Chef Eric Ripert offers the Wall...

  Amanda Kludt

  27 Jan 2012 | 4:24 pm

  Chef Eric Ripert offers the Wall Street Journal a thorough guide to where to eat in the world's airports. In New York he particularly likes Crust, Bobby Van's Steakhouse, and the little stands in the Delta terminals. Meanwhile in London, he has a totally normal ritual: he likes to have a relaxing meal at Caviar House & Prunier followed by the Scotch shopping. [WSJ]

• Eater Maps: 12 Epic New York City Steaks to Eat Before You Die

  Greg Morabito

  27 Jan 2012 | 3:50 pm

  There are a lot of good steaks in this city, but only a few deserve placement in the Big Beef Hall of Fame. Here's a map of 12 Epic New York Steaks to Eat Before You Die.

• Board Wrap: If You Just Had One Day Left in Midtown...

  Amanda Kludt

  27 Jan 2012 | 3:04 pm

  · How Much to Tip on Carry Out? [SE] · Where Midtowners Would Go if They Had Just One Lunch Left [ML] · So Where Does Katz's Get its Pastrami? [Mouthfuls] · Delouvrier Slacked Off While I was Served Crap Food [Mouthfuls] · GUYS: What About the New Acme's Wine Program? [eG]

• Coming Attractions: Reps announce that Tortaria, the new...

  Amanda Kludt

  27 Jan 2012 | 2:39 pm

  Reps announce that Tortaria, the new Mexican sandwich shop and tequila bar at 94 University place and 12th Street, will open on Monday. The 65-seat space will serve tortas, taquitos, made-to-order guacamole, homemade salsas, hand-pressed tortillas, and a range of margaritas in a space that is the owners' "reimagined take on the bodega." See the full menu here. [EaterWire]

• 

  The Girl Who Ate Everything

• 'The Girl Who Is Not Eating Everything' Because My Lungs Suck

  roboppy

  26 Jan 2012 | 11:01 pm

  Note: Sooo, this post is sort of the opposite of my previous post. There's no food porn in this post, no recommendations for where to eat. It's a pretty long explanation of why I'm changing my diet. Euh. wheeeze WHEEEEEEEZZZZE...

• Best New Things I Ate in NYC in 2011

  roboppy

  22 Jan 2012 | 12:38 am

  Happy New Year! ...A few weeks late. :( As is the tradition with year-end/year-beginning posts, here's a roundup of the best new things I ate in New York City in 2011 ("new" being new to my stomach, not necessarily the...

• Merry (Belated) Christmas from Norway, Plus a Chocolate Chip Cookie Recipe

  roboppy

  25 Dec 2011 | 11:54 pm

  Merry (belated) Christmas, everyone! (And to those of you who don't celebrate Christmas, happy winter! And to those of you in the southern hemisphere, happy December! And to those of who aren't currently in December for whatever reason, happy whatever!)...

• [Not Food Related] Busted Memory Card: Oh Crap, Now What?

  roboppy

  9 Dec 2011 | 6:10 pm

  Update: A friend has offered to take my card to a specialist who may be able to recover the photos. Thanks for your help! Bluhblahbleebloo. Today I found an effective way to lose my appetite without inducing nausea: find out...

• Georgian Bread, Home of Awesome Cheese-filled Khachapuri

  roboppy

  4 Dec 2011 | 7:02 pm

  A straightforward name. I'm not the kind of person who'd be labeled as "the life of the party"; I'm more like the person who stands in the corner and looks lost or confused. So to shoot myself up the ranks...

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  gastropoda

• A river of pig’s blood runs through it

  regina

  25 Jan 2012 | 4:54 pm

  I’ll always think the Big O’s hugest accomplishment has been kicking over the rock and exposing the grubs underneath. The saner he sounds, the wackier the wingnuts look. Now some cretin wants to ban fetuses in food. And why am I certain said cretin had eggs for breakfast?

• Capon: Josh on the jacket, John in the caption

  regina

  25 Jan 2012 | 4:52 pm

  Idle thoughts: I’m guessing Holy Foods bagels are not really “hearth-baked.” Red Waddle would actually be a better name for a heritage breed (especially if we’re talking mandrills). Plus it turns out “a new way to eat a burger” is not with your toes; it involves trying to turn beans into a Reuben sandwich and [...]

• Under-the-counter calorie counts

  regina

  25 Jan 2012 | 4:51 pm

  I did my spleen-venting on the Butter Guzzler elsewhere, but I guess we’ll never be “Deaned” out. One thing that got lost in all the bloviating is that diabetes is no joke. And for all the knickers-knotting over the Photoshopping of an amputee who really isn’t, that poster says more than 500 magazine pages of [...]

• “Two Fat Ladies”? Chicken liver.

  regina

  25 Jan 2012 | 4:48 pm

  And Panchito of course had to go and make things worse with his dodging and weaving on a subject he really should stay the hell away from. (And I don’t mean politics.) The last thing people need at this point is silly scare stories on how you have to kill yourself to stay thin. Ask [...]

• “Kills 4″

  regina

  25 Jan 2012 | 4:46 pm

  One zombie myth just can’t be beaten back, though. And that’s the cretinous insistence that crappy eating is a class thing. Props to these guys for acknowledging that everybody goes to McD’s. But whenever I cross the park I think about how similar both the 1 percent and death-row convicts are when it comes to [...]

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  Orangette

• I am here to tell you

  Molly

  26 Jan 2012 | 1:30 am

  First things first: thank you for the well wishes! That cold was a real heavyweight champion, the type that takes you down so hard that, for five or six days, your eyelids never make it above half-mast. I’m so glad that’s behind me. Though I did sneeze twice as I was typing that last sentence.A couple of years ago, not long after we opened Delancey, back in the days when I was still cooking

• You can count on me

  Molly

  12 Jan 2012 | 12:51 am

  I am writing to you today with a wool scarf wound around my entire upper body and a wool blanket tied at my waist. I have a cold, and Brandon has a cold, and before that, he had food poisoning. We are a house under siege. That, however, has not prevented me from getting that salted chocolate cookie recipe that you wanted. Nor has it stopped me from eating said salted chocolate cookies. You

• December 24

  Molly

  28 Dec 2011 | 6:34 pm

  Whenever we spend the holidays with my relatives in northern California, we eat Dungeness crab on Christmas Eve. I can’t remember when the tradition was started, but when Brandon and I got together, I introduced him to it. He was still mostly a vegetarian then, and he’d never tasted crab, but he was curious about it - enough to grab a couple of crab legs and, however awkwardly, get himself

• In my better moments

  Molly

  15 Dec 2011 | 2:16 am

  About three weeks ago, I printed out all the drafts I’ve written so far for my next book, and then I spent three weeks avoiding reading them. I finally got up the courage on Sunday night. I poured myself a beer, sat down at the dining room table, and read through all of it. Afterward, I wanted to stab myself in the eye. But that didn’t seem like it would make the manuscript any better, so I

• To poach a pear

  Molly

  7 Dec 2011 | 11:36 pm

  My mother is usually the one who makes poached pears. I have a photo of her in an old family album, holding a platter of them. By the length of her hair, I’m guessing that the year was 1982. My father must have snapped the picture as they were leaving for a holiday party. That was the kind of thing he liked to do. She’s standing in the wood-paneled den of the house we lived in until I was 13

• 

  Pacific Grill - Talk with the Chef

• Asian Slaw Recipe

  ChefGordonNaccarato

  23 Jan 2012 | 6:23 pm

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

• Favorite Chanterelle Recipe

  ChefGordonNaccarato

  17 Oct 2010 | 1:00 pm

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

• Nuts & Bolts

  ChefGordonNaccarato

  8 Dec 2009 | 4:42 pm

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

• Oysters Oysters Oysters!

  ChefGordonNaccarato

  23 Nov 2009 | 4:44 pm

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

• "Crusty" Memories of the Puyallup Fair

  ChefGordonNaccarato

  28 Sep 2009 | 9:43 pm

  Had a great time at the Puyallup Fair on closing day—the weather was perfect, blue skies and sunny—but the food we ate was terrible.I had only had a Tully’s latte to “eat” before arriving around 3pm, so I was starving. We all agreed our first stop was to get a scone.The classic Fisher fair scone that I eagerly purchased had a congealed raspberry jam that didn’t –or wouldn’t—melt into the warm biscuit. The butter tasted inferior, and the biscuit itself was broken into pieces inside its nostalgic little waxy bag.A couple people I was with wanted lunch, and I had heard Ed…

• 

  Serious Eats

• The Vegan Experience, Day 13: The Halfway Mark

  J. Kenji López-Alt

  27 Jan 2012 | 6:00 pm

  [Illustration: Robyn Lee] Note: For the four weeks between January 14th and February 11th, I'm adopting a completely vegan lifestyle. Every weekday I'll be updating my progress with a diary entry and a recipe. For past posts, check here! Day 12: Thursday Breakfast: Toast with refried beans, flax seeds, and avocado. Lunch: A frozen, vegan, gluten-free pizza (ick). Dinner: Chickpea and kidney bean chili with avocado, a big salad, and rasin-nut bread from Acme bakery with eggplant mayo. Two weeks are almost up, so it's time to take a few self-assessments. It's a Friday, so I'll keep this short.

• This Week at Serious Eats World Headquarters

  The Serious Eats Team

  27 Jan 2012 | 5:00 pm

  VIEW SLIDESHOW: This Week at Serious Eats World Headquarters [Photographs: Robyn Lee, unless otherwise noted] This week we tasted 20 flavors of Jeni's Splendid Ice Creams, celebrated two birthdays, ate a lot of oatmeal pie, witnessed the transformation of Hambone to HamCone, and more.

• Top Chef: What It's Like to Be a Diner at the Taping

  YiMay Yang

  27 Jan 2012 | 4:30 pm

  Editor's note: Ever wonder who those diners in the background are on Top Chef, and what they actually get to eat? And how it tastes? And how it feels to be that close to Padma? Friend of Serious Eats YiMay Yang, a designer and photographer based in Austin, was at the taping for the episode of Top Chef Texas that aired this week. She couldn't reveal any juicy details, until now. It's been torture for her not to tweet about it. —The Mgmt. Living in Austin we had heard rumblings about Top Chef filming in Texas. It wasn't until my friend Mike emailed a group of us TC fans with a serious…

• Pizza Madness: Pizza In A Jar

  J. Kenji López-Alt

  27 Jan 2012 | 3:30 pm

  From Slice [Photographs re-published with permission from 1 Fine Cookie] Man, it's rare that anybody beats Slice to a story about pizza madness in the universe, but we gotta give props to bon appétit's blog for out-scooping us on this one. The basic premise is simple. You've all seen pie in a jar, I'm sure. You bake a tiny pie in a jar, seal it, and give it away as gifts. Well ain't one pie as good as any other? What's to stop you from baking a pizza pie in a jar? The ever-creative 1 Fine Cookie wondered the same thing and actually did it. So here you go: pizza in a jar. That would be dough,…

• Hot Dog of the Week: Krakus Market in Philadelphia

  Hawk Krall

  27 Jan 2012 | 3:00 pm

  [Photographs: Hawk Krall] While Philadelphia has become more and more of a hot dog city, with two new spots opening in the next few months, one thing it's always been is a sausage town. Italian, German, Pennsylvania Dutch, Polish—we've got all sorts of uber-authentic, homemade encased meats that aren't really hot dogs but are just too incredible not to write about. A few weeks ago we featured the kielbasa from Swiacki Meats in Port Richmond; this week it's a kielbasa variety from nearby Krakus Market, a full-service Polish grocery store and restaurant that also has a staggering variety…

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  Slice

• Photo of the Day: 'I Thought There'd Be Pizza...?'

  27 Jan 2012 | 5:00 pm

  [Photo: staticsilence/Flickr via ☆Daniel]

• Pizza Madness: Pizza In A Jar

  27 Jan 2012 | 3:30 pm

  [Photographs re-published with permission from 1 Fine Cookie] Man, it's rare that anybody beats Slice to a story about pizza madness in the universe, but we gotta give props to bon appétit's blog for out-scooping us on this one. The basic premise is simple. You've all seen pie in a jar, I'm sure. You bake a tiny pie in a jar, seal it, and give it away as gifts. Well ain't one pie as good as any other? What's to stop you from baking a pizza pie in a jar? The ever-creative 1 Fine Cookie wondered the same thing and actually did it. So here you go: pizza in a jar. That would be dough, sauce,…

• Obama Orders Pizza from Dom DeMarco's

  27 Jan 2012 | 3:00 pm

  This nation—at least half of it—always seems fascinated with what our presidents eat and where. Nattering nabobs like to pick apart their ordering options. Haters like to say, "Who cares?" We've had the opportunity to highlight President Obama and the First Lady's numerous burger runs, but it's rare he does pizza. On that note, did you see that the prez ordered a dozen pizzas and cannoli from Dom DeMarco's Pizzeria in Las Vegas? We posted a quick pre-opening tour of Dom Demarco's back in August, but the place has been open since December 1, 2011. That fact seemed to get lost in…

• Talk About a Pizza Revival!

  27 Jan 2012 | 12:00 pm

  I've felt like pizza has saved my life many times, but rarely does a slice have a starring role in a true heroic act. But this adorable 7-year-old, Rita Lawlor, has put pizza on the heroism map. When her mom wouldn't wake up, she gave her a slap in the face with a piece of pie. Once that didn't revive her mom, she knew that it was time to get serious about getting some real help. Add this litmus test to your first aid repertoire. You may not have smelling salts in house, but pizza, VERY likely! Click through for the video... [Via dailymail.co.uk via @Christellar] About the author: Meredith…

• Daily Slice: Pizza Roma Now Available at Whole Foods, NYC

  27 Jan 2012 | 9:30 am

  [Photo: Robert Sobotnik] We've already written about Pizza Roma, the first American outpost of a Barcelona-based chain, on Bleecker Street. As of a few weeks ago, their square slices are now sold at the pizza station of New York's Whole Foods on the Bowery. Three kinds are available: Margherita, Zucchini, and the Patate. As at their shop, we preferred the two white pies to the Margherita, whose sauce I find a bit sweet. In both of the sauceless pies, the cheeses seem to fuse into the dough with the help of ample olive oil; thinly sliced zucchini (in one case) and potatoes (in the other) both…

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  smitten kitchen

• buttermilk roast chicken

  deb

  24 Jan 2012 | 1:54 pm

  Without a doubt, the very best part of fried chicken is the battered, seasoned, gold-tinged and impossibly crisp exterior. But, as far as I’m concerned, the tender chicken within is no distant second. The best fried chicken recipes have you soak the uncooked chicken in a salty/sweet brine of buttermilk and seasonings for at least day, resulting in meat that’s decadent long before it hits the fryer. Wouldn’t it be great if the insides could garner the same gushing their pretty skins do? This is what I was thinking of when I stumbled on an old Nigella recipe for buttermilk…

• buckwheat baby with salted caramel syrup

  deb

  18 Jan 2012 | 12:20 pm

  Yesterday morning, at last, I handed in my cookbook’s edits. And I know, you’re thinking, “but I thought you already handed your book in?” and I had. Copyedits, which come back six weeks later, are like closing costs (or so I understand) when you buy a house. You think you’re all done and just have some papers to sign/designs to approve and then wham! Comparatively, writing a book is a cinch. Writing is like splashing bright paint all over a giant white canvas — look at all of those lovely words all lined up! Aren’t they darling? Copyedits are like…

• apple sharlotka

  deb

  6 Jan 2012 | 2:05 pm

  At last, I have a new recipe for you in the heavily neglected category of Russian food. How could this have happened, you ask? Are you not married to a Russian? Does your son not respond to the question “Would you like to go to the library?” with “Da!”? Are you not still in love with all of the Russian food you’ve encountered in your (holy wow) 8 1/2 years of courtship? And the answer is very simple: I needn’t cook Russian food because my mother-in-law does it so well. Weekly, she brings us deliveries of stuffed cabbage or Salad Olivier (which is one of my…

• carrot soup with miso and sesame

  deb

  3 Jan 2012 | 9:41 am

  I hadn’t meant for this soup to be so quintessentially early January — that would be, virtually fat free, dairy free, gluten free (miso dependent), vegan and the very picture of healthful do-gooding. It’s about one cube of tofu away from earning a halo or at least being surrounded by singing cherubs. In fact, if you advertised a soup to me with all of those qualities, I’d probably run in the other direction because I am a dietary heathen, and I love butter, even if overdoing it in December now requires it in moderation. For the rest of time. In fact, the reason why I…

• scallion meatballs with soy-ginger glaze

  deb

  30 Dec 2011 | 8:43 pm

  It’s a fairly accurate indication of how charmed my life is these days that I considered the act of having to choose what I would make to bring to a New Years Party tomorrow difficult. If makes you wonder what I’d consider easy — which spa gift certificate I should use first to get a manicure before the party? Whether I should wear the earrings from this year’s or last year’s little blue box to the party? Which jet to take there? It’s all in a day of the glamorous life of a food blogger. Ahem. In the last year, I’ve made a lot of jabs, mostly in my own…

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  The (ex)Expatriate's Kitchen

• Black-eyed Peas in a Healthy Soup for New Year's Luck

  Expatriate Chef

  4 Jan 2012 | 11:07 am

  For the last few years, we've made sure to make black-eyed peas for New Year's. I never even questioned the source of this mostly southern tradition. It's an excuse to eat black-eyed peas with smoked ham hock. 'Nuff said. That more traditional recipe is in our cookbook, The Cleaner Plate Club, and plenty of greens recipes to go with it, too. In the South, the peas symbolize prosperity, greens

• Picky Eaters at Your Holiday Table?

  Expatriate Chef

  18 Dec 2011 | 4:04 pm

  So, Santa's already arrived, the stockings long plundered and all bets are off for getting the sugarplums to eat well at the Christmas dinner table? Meanwhile, you're already feeling a bit like the Grinch just trying to get one holiday meal cooked, much less a special meal for the picky crew.It's time for some holiday magic. Or, at least an easy few recipes that both the adults and kids alike

• Christmas Brunch Ideas

  Expatriate Chef

  15 Dec 2011 | 8:36 am

  If you want something special for Christmas brunch, but don't want to work that hard, some of these recipes are a great fit. By the time we make Christmas Eve dinner and survive the holiday events leading up to Christmas, well, let's keep it simple.Egg Nog French ToastFor the toast:3/4 cup eggnog1 egg, beaten1/8 tsp. nutmeg1 tsp. vanilla extract6 slices egg bread like challah or brioche, or a

• Cookbooks for Christmas

  Expatriate Chef

  11 Dec 2011 | 12:36 pm

  The book reviews, courtesy of Andrews McMeel continue...I'll be giving a few books to family and friends this year. They don't read the blog, I think, so the secret is safe with just us.The Brisket BookFor my brother-in-law who believes that the four food groups are beef, pork, seafood and, well, whatever else is on the table, we'll be serving him The Brisket Book, A Love Story by Stephanie

• 7 Dec 2011 | 10:27 pm

  Expatriate Chef

  7 Dec 2011 | 10:27 pm

  It's the season for my annual book gift guide, courtesy of Andrews McMeel. Also known as, "Oh man, how did this pile of books to review get so tall?" Since they have been around a bit, I have had some time to organize the pile.Unless Santa stuffs a bookcase down the chimney, I am going to have to do a major book donation to the local library for the new additions to find a home. Which means, yes,

• 

  Latest Articles

• ‘Man Aisles’ Becoming a Fixture in Store Layouts

  27 Jan 2012 | 12:00 am

  ‘Man Aisles’ Becoming a Fixture in Store Layouts

• New Book Tests Food Myths

  25 Jan 2012 | 12:00 am

  New Book Tests Food Myths

• Brad Pitt: Pancakes For Everyone

  24 Jan 2012 | 3:27 pm

  Brad Pitt: Pancakes For Everyone

• LG Unveils the Fridge of the Future

  23 Jan 2012 | 12:00 am

  LG Unveils the Fridge of the Future

• New LG Smart Refrigerators Carry Food Channel Recipes

  20 Jan 2012 | 3:32 pm

  New LG Smart Refrigerators Carry Food Channel Recipes

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  Greedy Gourmet

• All Star Lanes, Westfield Stratford City

  Michelle

  27 Jan 2012 | 3:37 pm

  I am completely biased. There, I said it. I friggin’ love Westfield Stratford City! Living deep in the heart of Essex, completely out in the sticks, for me to get to London is a drag. Not only does it take almost an hour to just get to Liverpool Street Station then I have to take [...]

• Giveaway #84: Interflora’s Luxury Champagne Gift Basket

  Michelle

  25 Jan 2012 | 8:41 am

  Another fanastic prize, this time from Interflora, is up for grabs. A big bouquet of red roses is a classic gift to a woman but if you’re looking for more Valentine’s Gift Ideas, why not check out what Interflora has to offer? Feeling lucky? You can win a beautiful rose plant, irresistible chocolates and fine [...]

• Giveaway #83: Hotel Chocolat’s Beauty Box

  Michelle

  23 Jan 2012 | 7:12 am

  Here’s a chance to win a fabulous chocolate box selection from luxury chocolatiers Hotel Chocolat. When seeking Valentines gifts for her, luxury fine cocoa chocolate is always an excellent choice. ‘The Beauty Box’ is a sumptuous vanity case, complete with mirror, compartments and ribbon-dressed drawers… Inside you’ll find chocolate specialties, including an engraved heart, pralines, [...]

• Apple Tarte Tatin

  Michelle

  20 Dec 2011 | 4:01 pm

  A sweet end to a tough year. Boy, am I glad it’s not this time last year! Like dominoes Gabriel, Robyn and I got struck down by chicken pox and the whole of December we were basically under house arrest. Neil, the only man standing, did a fine job looking after all of us. Fortunately, [...]

• Cabana, Westfield Stratford City

  Michelle

  18 Dec 2011 | 8:24 am

  In September Westfield Stratford City, the largest urban shopping centre in Europe, opened with the promise of plenty of eateries. The usual chains like Jamie’s Italian, Tossed, Yo! Sushi, Pizza Express, Pret a Manger, Giraffe, Gourmet Burger Kitchen, were to be expected. For the truly unadventurous shoppers there are Greggs , McDonalds, Nando’s, KFC and [...]

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  New We Eatt Recipes

• Bolo de Banana e Nozes

  27 Jan 2012 | 7:27 pm

  Ótimo pra gastar bananas quase passadas.Ingredients 1/2 xícara de manteiga (120g) em temperatura ambiente 1 xícara de açúcar 2 ovos 1 xícara de banana muito madura amassada 1/2 de xícara de leite 1/2 CS de canela em pó 2 xícaras de farinha de trigo (menos 2 CS) 1 cc de bicarbonato de sódio 1 xícara de nozes picadas 1/2 xícara de coco raladoMethod Pré-aqueça o forno a 180oC. Unte e enfarinhe uma forma de pão (usei duas pequenas) Bata a manteiga com o açúcar até formarem um creme homogêneo. Sem parar de bater, junte os ovos. Adicione a banana, o leite e a canela. Desligue a…

• Swiss Chicken Casserole by Angie

  26 Jan 2012 | 7:57 am

  Easy and delicious chicken casserole. Ingredients 2 Large cans seasoned chicken (Costco’s Kirkland brand is real good) 6 Slices Swiss Cheese1 (10.75 oz) can condensed cream of chicken soup¼ cup milk1 box Stove top stuffing mix¼ cup butter, meltedMethod Grease bottom of 12×8×2 baking dish Preheat oven to 350 Arrange chicken in bottom of baking dish and top with Swiss cheese Combine soup and milk and mix well. Spoon mixture over chicken and sprinkle with stuffing mix. Drizzle butter over crumbs. Cover and bake for approximately 30 minutes. You can use chicken tenders/chicken…

• Meatball Casserole

  25 Jan 2012 | 12:52 pm

  Meatball CasseroleIngredients 5 whole wheat buns2 teaspoons olive oil1/2 cup diced green pepper1/2 cup chopped onion1/2 tsp Garlic Salt2 teaspoon Italian herb seasoning48 small frozen meatballs, defrosted8 ounces shredded mozzarella cheese1 (28 ounce) jar 3 cheese Prego sauce1 cup chicken stock Method 1. Preheat oven to 350 degrees F. Lightly mist a 9 × 13-inch baking dish with non-stick spray. Toast or Broil/bake the buns to get them toasted and firm, spread the buns over the bottom of the pan open faced. 2. Heat olive oil in a sauté pan; add peppers and onions and sprinkle with garlic…

• Baked Chicken Wings

  25 Jan 2012 | 9:44 am

  Baked Chicken Wings for 4 servings.Ingredients Servings: 412 large chicken wings1 tbsp olive oil2 tbsp honey2 tbsp soy sauce2 garlic cloves, smashed and chopped2 tbsp bread crumbs1 pinch salt and pepper to tasteMethod 1) Snip off tips from wings and cut each into 2 pieces. Place in a large bowl and add oil, honey, soy sauce, garlic, bread crumbs and lemon juice. Season well and toss; marinate I hour. 2) Preheat Flavorwave oven to 450°F 3) Place wings on Flavorwave optional Browning Tray on upper rack and bake for 15 minutes. Turn wings over and continue baking another 15 minutes or until…

• Almond Chicken Soup w/ Sweet Potato, Kale, and Ginger

  23 Jan 2012 | 6:55 pm

  Warm, comforting, and healthyIngredients 4 cups chicken stock 1/2 yellow onion, diced 1 minced garlic clove 1 large sweet potato, peeled and diced (2 cups) 8 ounces boneless, skinless chicken breast, cut into 1-inch pieces 1/2 cup smooth almond butter 1 cup kale, chopped 2 tablespoons minced fresh ginger Coarse salt and freshly ground black pepper 1 lime, cut into wedgesMethod Combine the stock, onion, garlic, and sweet potato in a stockpot and bring to a boil. Reduce the heat to a simmer and add the chicken, then cover and simmer for 20 minutes. In a small bowl, whisk together the almond…

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  delicious:days

• Christine Manfield's Tasting India - Interview & Recipe included

  Nicky

  15 Jan 2012 | 3:26 am

  If you are only half the dessert lover that I am, you will most likely start to hyperventilate when I mention the name Christine Manfield. The acclaimed Australian chef has published numerous books and yet her Desserts cookbook was the one that introduced me to more elaborate sweet compositions way before the sweet craze started.Read the rest of Christine Manfield's Tasting India - Interview & Recipe includedCopyright © 2012 delicious:days. Please contact blog@deliciousdays.com.

• In and around my kitchen - 9 favorite tools of 2011

  Nicky

  23 Dec 2011 | 4:15 am

  Not sure I’m ready for 2012. Heck, not even sure I’m ready for Christmas yet. I didn’t get to bake all of my favorite cookies this year, the easiest curd stollen is on my todo-list for tomorrow (yes, there is still time to bake this tasty stollen for Christmas – so really no excuse here!) and two presents are still waiting to be bought.Read the rest of In and around my kitchen - 9 favorite tools of 2011Copyright © 2012 delicious:days. Please contact blog@deliciousdays.com.

• Time flies when you're having fun - New Christmas tags for you

  Nicky

  6 Dec 2011 | 1:16 pm

  Just yesterday I forgot we already have December. I guess I’m living in denial here, but winter season is just not for me. I’m so not a snow (slush) person, I freeze easily and the hot water bottle is my best friend during the upcoming cold months. Not to mention the whole Christmas shopping frenzy. Thank god some aspects make it all worthwhile, especially on the food end!Read the rest of Time flies when you're having fun - New Christmas tags for youCopyright © 2012 delicious:days. Please contact blog@deliciousdays.com.

• Fabulously flaky - Sherry's impromptu fruit galette

  Nicky

  17 Nov 2011 | 6:13 am

  Picture yourself on a lazy Saturday afternoon. Both laundry and shopping for the weekend are done, lunch was merely a quick snack at the market and the dinner invitation from your friends is still many hours away. You crave … something. Something sweet. Something that doesn’t involve additional shopping or much work. Well, if that’s so, I either turn to my grandma’s sponge cake roll or my friend Sherry‘s galette.Read the rest of Fabulously flaky - Sherry's impromptu fruit galetteCopyright © 2012 delicious:days. Please contact blog@deliciousdays.com.

• My favorite Chocolate Chip Cookies - and how to pimp them

  Nicky

  21 Oct 2011 | 1:25 pm

  My favorite part of having written two cookbooks? Readers’ emails, hands down. In these hectic times where people rarely take the time to tell others how much they appreciate their work, readers’ emails are THE BEST. For several reasons. On the one hand it’s a great way to find out which recipes your readers are most excited about and on the other hand – and more importantly – it warms my heart to read their personal stories around my recipes.Read the rest of My favorite Chocolate Chip Cookies - and how to pimp themCopyright © 2012 delicious:days. Please…

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  La Tartine Gourmande

• Atelier de stylisme et de photographie culinaires, mai 2012 en France

  Béa

  26 Jan 2012 | 8:26 pm

  Bonjour à tous, Cela fait déjà un certain temps que mon amie Lara et moi parlons d’organiser un atelier de stylisme et de photographie culinaire ensemble. Alors voilà ! Ca y est. On se jette à l’eau. Nous avons réussi à trouver une date qui nous convient à toutes le deux. Et nous avons trouvé un endroit magnifique. Dans notre beau pays. La France…. Nous aurons davantage de détails dans les jours qui viennent, mais nous voulions partager avec vous l’essentiel de cet atelier: Où se tiendra-t-il? : Dans le très beau Chåteau Ventenac dans le sud de la France,…

• Food Styling and Photography workshop, May 2012 in France

  Béa

  25 Jan 2012 | 6:17 pm

  Hello everyone, It’s been a while now since my friend Lara and I started talking about running a food styling and photography workshop together. Yes! It took us some time to find a time when it both fitted our schedules. Yet we had found an amazing place to run it. In my homeland. We will have full details available soon *but* today, we’d like to share the essence of the workshop with you: Where: The beautiful Chåteau Ventenac in the south of France, in the Languedoc-Roussillon region. Ventenac is located 20 minutes from the historic city of Narbonne, and 40 minutes from the…

• I had a cauliflower gratin recipe

  Béa

  25 Jan 2012 | 7:46 am

  Cauliflower I forgot to tell you on thing. Back in early December, I wrote a cauliflower recipe for the Boston Globe. I had found beautifully colored varieties of cauliflower at the market and I fell in love. I bought more than I needed, but I yet knew I would find home to these jewels. They are irresistible, even when you don’t care much for cauliflower. Cauliflower Gratin Because I am French, the idea of a gratin came naturally to me. So I prepared a cauliflower gratin. A light one. One where the vegetables are topped with a mixture of fresh herbs, ground nuts, crème fraiche (of…

• When I met bisons and fell in love with the Great Plains

  Béa

  17 Jan 2012 | 10:38 pm

  The chicken barn “I am completely mesmerized by the color of the grass,” I tell Dan who is sitting next to me in his red Chevrolet pickup. The road is fairly bumpy and dusty but I don’t pay any attention to it. My eyes are glued to the scenery that slowly unveils as we approach the ranch where he and his wife Jill live. The closest connection to any country store is an hour away. “And this is the last place to get gas,” Dan adds while pointing at a small shabby-looking gas station along the endless interstate highway that connects us to Rapid City. I cannot help…

• Black chickpea, crab and fennel verrine recipe with apple and avocado

  Béa

  3 Jan 2012 | 8:58 am

  A picnic at the beach – Crane Beach, Ma; January 1st, 2012 I wanted to start the new year with delicious salads. Made with légumes secs (legumes), vegetables, and fruit. Offering zest and crunch. With mixed flavors of the earth and sea. This verrine recipe has it all. It showcases black chickpeas, which I had never used before. I simply fell in love with its unusual color… Yesterday, on the 1st of January, we had a picnic at the beach. I cannot begin to tell you how excited Lulu was at the idea! And how both P. and I were looking forward to it too! “On va faire un…

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  A Fish Out of Water

• How my life has changed

  Amy

  25 Jan 2012 | 7:48 am

  I shouldn't have expected much, considering what an awful news site Japan Today is, but I was amazed at how bad an article called "How foreigners’ daily lives change when they live in Japan" was (yes, that's actually the title). Perhaps not totally Japan Today's fault (well, except for that title), as it's a translation of a Japanese article which is itself just a bunch of translated posts from an English-language Japan Reference thread (phew!). They seem to have gone to some trouble to find the least interesting posts and strip them of any humour or insight, and…

• Sushi Day

  Amy

  21 Jan 2012 | 6:18 am

  And after a snowy day comes a sick day, with the exertion of chasing around a toddler out in the cold turning a mild cold into a major one. Or that's what I'm telling myself: somehow sickness makes more sense when you can blame it on something. I've never had so many colds in my life, and of all the things they don't tell you about parenthood this is one of the most annoying. But anyway. Sick days are no-cooking days, so we treated ourselves to some delivery sushi. It's not such a treat, actually, since the kind of sushi we can afford (from a cheap delivery-only chain) is…

• Yay for snow!

  Amy

  20 Jan 2012 | 7:10 am

  Today we woke up to snow! Not much of it, and it took a while to pile up enough to justify venturing out into the cold, but eventually we got out there and enjoyed it. It's not his first time seeing snow, but last year he was too little to do anything more than look at it (or nap on it). This year he's old enough to react, and react he did- starting out with delight at seeing it falling all around him. He was somewhat less delighted to discover how cold it was after holding a snowball for a few seconds, and then spent the rest of the morning going back and forth between laughing and…

• Time of chocolates

  Amy

  10 Jan 2012 | 2:34 am

  Here's a cute little romper adorned with an Engrish phrase and what appear to be Smarties. But it turns out they're not Smarties at all. When Hideaki asked why Shuma's outfit said "Time of chocolates" I said it was because of all the Smarties and he asked "What are Smarties?". Can you imagine? He's never heard of them, and they don't seem to exist here. Even after explaining what they are he wasn't convinced, and thought the candy depicted on the romper must be M&M's. Which is pretty dumb, because then they'd all be stamped with a little…

• In with the new

  Amy

  9 Jan 2012 | 3:25 am

  You've probably noticed things are a little different around here, and I thought I owed a bit of an explanation. I've been wanting to change both the name and the look of my blog for years, and a few days at the beginning of the year presented me with the opportunity. It came in the form of a teething tot, which meant lots of nursing and short naps (but only in my arms), leaving me with endless hours to conduct one-handed computer business. (Ew, that sounds dirty, but surely you know what I mean.) First, the name. "Blue Lotus" doesn't really mean anything at all, I put…

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  Grub Street New York

• Hugh Jackman Has Sushi Sans Sake; Ricky Martin Gets Lunch With the Twins

  27 Jan 2012 | 5:25 pm

  You probably weren't the only one who didn't notice that there were hardly any celebrities out dining in New York City this week. Apparently every mild-to-super-famous person decided to dine outside of the five boroughs because they were doing their whole "working" thing at that whole "film festival" thing in Utah called "Sundance." (Our invite was evidently lost in the mail. Harrumph.)Thankfully, a few famous folks — like Ricky Martin taking his beautiful children out to dinner — managed to grace the city with their presence. So take that, Brad and Angelina! We're livin' la vida…

• Holiday Cocktail Lounge Closes After 47 Years; Ngam Offers Cooking Classes

  27 Jan 2012 | 5:00 pm

  East Village: Modern Thai newcomer Ngam will host its first monthly cooking class, "Thai For Your Loved Ones," on February 12 from 4 p.m. to 6:30 p.m. Only $90! [Grub Street] East Village: Sad news as Holiday Cocktail Lounge — a place once rumored to be a favorite of the likes of W. H. Auden, Leon Trotsky, and Allen Ginsberg — closes its doors after 47 years of service, and patrons raise a glass. [East Village Local/NYT] Financial District: The sky-high Subway at the World Trade Center has closed its doors after poor financial performance. It had been rising along with the steel…

• Wylie Dufrense Will (Reluctantly) Serve You Steak and Steamed Vegetables If You'd Like

  27 Jan 2012 | 4:15 pm

  You're better off ordering the fun stuff, though. We already know that Thomas Keller is only more than happy to serve diners cereal at his restaurants (if that's what they really want), and it sounds like wd~50's Wylie Dufresne is taking a page from Keller's playbook. The chef tells Eater, "As a restaurant, you have to navigate the full spectrum of customer relations ... In my youth, I would have been like, 'Fuck those people with laptops at the table that don't want to experience what I'm up to. I spent a lot of time getting to this place.'" But he says he's softened that stance: "I mean, if…

• Shuttered Viceroy Space Gaining Pounds and Ounces

  27 Jan 2012 | 3:30 pm

  When it was Viceroy. Sounds like the old Viceroy space in Chelsea, which closed last June after eighteen years in business, will very soon be home to a new full-service restaurant called Pounds and Ounces. Julian Hitchcock, a broker over at Kamenitzer Real Estate, tells us NYC restaurant veteran Etai Cinader — who's worked as wine director at Tao, as well as manager at Co. and Dos Caminos — has just inked the deal for the "American Eclectic" restaurant. Pounds and Ounces will serve breakfast, lunch, dinner, and a late-night menu. Also in the works: a "wild brunch," outdoor…

• Tables Within the Hour at A Voce Columbus; Babbo, Locanda Verde Fully Booked

  27 Jan 2012 | 3:20 pm

  It's time to play Two for Eight. We just asked ten restaurants the best time they can squeeze in a couple for dinner; you need only make your chosen reservation. (As always, we make the calls but don't guarantee the results.) Today: Notable Italian. A Voce Columbus (Menu) 212-823-2523 Two for eight? No Best available: 8:30 p.m. Babbo (Menu) 212-777-0303 Two for eight? No Best available: Fully booked Ciano (Menu) 212-982-8422 Two for eight? No Best available: Fully booked Del Posto (Menu) 212-497-8090 Two for eight? No Best available: 10:45 p.m. Locanda Verde (Menu) 212-925-3797 Two for eight?

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  CityMama™

• Party fare: Greek-Style 9-Layer Dip

  CityMama™

  16 Jan 2012 | 2:12 pm

  One of my favorite things to do is to take classic recipes and add my own variation. I made this delicious layered dip for a Golden Globes party last night—it's my twist on a Mexican 7-layered dip. Not that 7-layered dip needs any improvement... It's perfect for awards season or football season. Don't you love this time of year? The dip reminds me of Greek moussaka. It has all those rich and warm flavors without being a total gut-bomb. It's easiest to serve by setting the pan out with a spoon and let people serve portions onto their plates that they can then scoop up with pita chips. The…

• Cook Your CSA: Crustless Spinach Quiche

  CityMama™

  3 Jan 2012 | 2:44 pm

  This is what we made for dear lunch guests visiting us from Italy today. It used up two week's-worth of CSA spinach. I served it with a black-eyed pea salad on the side, but a green salad would have been fine, too. CRUSTLESS SPINACH QUICHE Ingredients: 2 bunches of fresh spinach, triple-washed and drained 3 cloves of garlic, chopped one small onion, chopped olive oil a splash of white wine (if you like, and I do!) 5 eggs, beaten 1/4 cup of half and half a dash of nutmeg 2 cups of shredded light 3-cheese mixture (Trader Joe's) sea salt and fresh ground pepper to taste Preheat oven to…

• Starting a new workout routine in 2012?

  CityMama™

  2 Jan 2012 | 6:35 pm

  Here's some inspiration (not just workout, but, I dare say, fashion as well), Jamie Lee Curtis and John Travolta-style. My eyes. They don't know where to look.

• Happy Holidays 2011

  CityMama™

  25 Dec 2011 | 12:11 am

  Each night a child is born is a holy nightA time for singingA time for wonderingA time for worshippingNo angels herald their beginningsNo prophets predict their future courses No wise men see a star to show where to findThe babe that will save humankindYet each night a child is born is a holy nightFathers and mothers—sitting beside their children's cribsFeel glory in the sight of new life beginning...—Sofia Lyon Fahs Wishing you a bright holiday, and health, happiness, and laughter in in the new year.

• Dashiell's Naming Ceremony, December 18, 2011

  CityMama™

  18 Dec 2011 | 12:00 pm

  (Unitarians don't have many rituals, but this is one of my favorites. And today it's Dashiell's turn, just like his sisters before him.) And now we have the great joy of welcoming a new child to the world and to our religious community. We welcome this child with joy and wonder at the miracle of life, and embrace him as a member of the community of humankind by formally giving him his name. We humbly thank the Spirit of Life which brought him forth and bestowed him upon his family and the world for a blessing. And we pledge our support to his parents and families, recognizing…

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  The Passionate Foodie

• Port Pleasures at the Boston Wine Expo

  Richard Auffrey

  27 Jan 2012 | 3:00 am

  "All wine would be Port if it could."--Portuguese ProverbThe Center for Wine Origins has declared that today is Port Day, a celebration of this unique fortified wine from Portugal. As part of my own observance for this day, I wanted to present some reviews of Ports that I recently tasted at the Boston Wine Expo. Each year at the Expo, there are usually at least a dozen Ports, from several different producers, available for tasting so it is a good opportunity to learn about this fortified wine. It remains an under appreciated wine, but there is hope that interest in…

• Thursday Sips & Nibbles: Valentine's Edition

  Richard Auffrey

  26 Jan 2012 | 3:00 am

  I am here with a special Valentine's Day edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.**********************************************************1)  The Beehive, located in Boston’s South End, will be presenting “5 Days of Luv’n!” A 5-day long love fest of Valentine’s Day inspired brunches and dinners accompanied by romantic live music and menu specials including: “My Heart Beets Crab Salad” with beets, hearts of palm & sugar snap peas, Rack of Lamb for Two with…

• Boston Wine Expo: Lambouri Winery on Cyprus

  Richard Auffrey

  25 Jan 2012 | 3:00 am

  At the Boston Wine Expo, I had the opportunity to taste some wines from the island of Cyprus, located in the Eastern Mediterranean Sea and east of Greece. I believe this was the first time I have ever tasted wines from this country, primarily because I have not seen their wines available at local wine stores.Wine production in Cyprus has a lengthy history, extending back at least over 4300 years and possibly even over 5500 years. At least one of their wines, a sweet wine now known as the Commandaria, has been famous for nearly 3000 years and is still produced today. In more modern times,…

• Boston Wine Expo: Pinotage Rosé to Cape Verde

  Richard Auffrey

  25 Jan 2012 | 2:52 am

  Here is a sampling of some of the other wines that I found interesting at the Boston Wine Expo, and I will be posting about even more wines this week too.Long a fan of South African wines, I am even a lover of the Pinotage grape, a rather divisive variety which I don't feel gets enough credit. The quality of Pinotage wines continues to improve all the time. At the Expo, I found a delicious Rosé wine made from 100% Pinotage, the 2010 Fantail Pinotage Rosé.Fantail is the second label of the Morgenhof Wine Estate, situated on the slopes of the Simonsberg mountains…

• Boston Wine Expo: Mead Wars

  Richard Auffrey

  24 Jan 2012 | 3:00 am

  Once again I am a bit disappointed because there was no sake. As one of the largest local wine events, the Boston Wine Expo would be a good opportunity for sake producers to introduce their products to both the trade and consumers. So where were they this year? Ah, well, let us move on to other matters.This past weekend, the Boston Wine Expo took place and I attended on Sunday, as the snow on Saturday kept me from getting there. There were some positive changes this year, from reduced ticket prices to a new mobile app. I actually enjoyed their new mobile app once they…

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  weber_cam

• Croissants, needs work

  Dave

  24 Jan 2012 | 7:05 pm

  I made croissants and pain au chocolat about 10 years ago and got an itch recently to give it another go. It's basically an enriched dough, plus a bunch of butter folded in carefully and made into funny shapes, a little like a multi-layered biscuit only leavened with yeast instead of dough - and more layers. My enriched dough was a straight dough (everything mixed together and allowed to rise): milk (300 g), butter (38 g), salt (9 g), sugar (15 g), yeast (instant active, 7 g), and Montana Sapphire unbleached white (500 g) and mixed into a stiff dough with a bread machine. It did it's first…

• Butter trick, preparing for croissants

  Dave

  8 Jan 2012 | 10:40 am

  I'm sure I have nothing on any French bakers out there, but I think this is slick.  I got 300 grams of butter into a 10" x 10" tile with barely any effort by using a ziploc.  It chills in the fridge into a nice wafer.  When ready, I'll trim the sides, peel off the plastic and voila, fold, fold, fold - croissants!The Stonehenge of chilled butterUse of this in croissants

• Heat sources and data logging

  Dave

  5 Jan 2012 | 5:39 pm

  Click on images for an awesome view...The other day I scored a stirring hotplate from the thrift store for $6.  It looked new and is originally about $500-$600.  The value in this heat source is the stability of temperature over time.  I used a datalogger and collected about 7,192 data points to illustrate it.  On the left: the blue box, the profile represents the heating of 2 gallons of water on heat setting 3, Next is the black box showing the cooling period when I turned the heat down to "2"The green box shows the same 2 gallons heated at the lower setting and…

• Cold smoking adventures to follow.

  Dave

  1 Jan 2012 | 10:11 am

• Local business, a consumer's perspective. (Columbus, OH edn)

  Dave

  30 Dec 2011 | 11:24 am

  When I visit the Starbucks on N Broadway and N High I sit at the bar and study the line that builds between 7 and 8. This line is profoundly different than any line at a McDonald's where customers stare at their phones while ordering rarely acknowledging the unfortunate soul behind the counter. Customers at Starbucks holster their devices 3 places out waiting for their turn to engage with their barrista with anticipation rivaled only by a meeting with the kid at the Genius bar.My favorite employee, Jen, works mornings, the spirited and giggly Cia works nights, Shawn is friendly and polite,…

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  SugarMyBowl.com

• Technomania in full force

  MJ Tam

  6 Jan 2012 | 6:03 am

  I'm one of the many who claims to be a gadget whore. Take a look around, you'll see how many of us really LOVE our new technology. The Nikons, the MacBooks, etc...Even the words nerd, geek, whore, slut, became acceptable whenever used with gadgets. Like I can easily say I'm an iPad slut, or iPhone whore. Getting a smartphone or a macbook is much like getting a great pair of shoes. In fact,

• Unsweetened Thoughts

  MJ Tam

  3 Jan 2012 | 4:39 am

  There is one word in my head all day today. DE-CLUTTER! Probably because I was reading Melisa Well's blog and she wrote a post about getting organized for 2012. But the kind of de-cluttering I have in mind is not so much on organizing my home, or even work. I need those done too, but just not what I was thinking of. I really meant more on people. Sadly, there are a few people I thought

• YouTube Channels To Check Out

  MJ Tam

  1 Jan 2012 | 6:53 pm

  YouTube has taken over TV for a lot of us and I've subscribed to a couple channels that I find hilarious, clever, and  most definitely entertaining. Here are my top 3 recommendations. Wong Fu Productions Too Fast was the very first Wong Fu video I've seen. I've been hooked since. You'd have to watch this to see what I mean. Wong Fu channel has short films, music videos, and vlogs from 3 guys

• My Own Little New Year Tradition

  MJ Tam

  1 Jan 2012 | 2:52 am

  I was in 5th grade when I first received a 5-year diary from my Aunt whom we (my siblings and I) fondly call, Tita Linda. Her family came to visit Chicago from Sacramento, California for my youngest brother's wedding this past October and only then did I mention how much I treasured that diary. I remember how I made sure to keep it locked and the key always hidden in a box somewhere in my

• Cramped & Claustrophobic in NYC.

  MJ Tam

  25 Sep 2011 | 8:20 pm

  I'm currently in NYC for some exciting work and had to do a quick video of my hotel room to show you all. I'm not surprised how tiny the room is, but I'm more surprised that I forgot what to expect. After all, their website says "luxury" hotel and space is just not the kind of luxury you can find in NYC. Don't get me wrong - I love NYC, just not the teeny tiny boutique hotel rooms. It is actually

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  Epicurious.com: Editor's Blog

• Toughest Question: What's for Lunch?

  Regina Schrambling

  27 Jan 2012 | 4:00 pm

  Normal people today are probably looking forward to a couple of days without lunch stress, as in either packing or finding sustenance for a job (or school). For those of us who work at home, this Saturday and Sunday will be just like Friday back through Monday. Right around noon we'll start wondering: WTF can we eat? Once upon a time I could have done without lunch, but I've come around to my consort's way of thinking, which is that you need to eat real meals or you'll snack until you can fit into no more clothes. I'm fine with a sandwich, but as a nonstop world traveler for 25+ years, he…

• Food Talks at the Tenement Museum

  Esther Sung

  27 Jan 2012 | 2:00 pm

  Since September 2011, the Tenement Museum has been producing a series of Tenement Talks having to do with food. Its inaugural talk featured the team behind Kustcher's Tribeca and its modern take on Borscht Belt cuisine, with tastings of modern gefilte fish and house-cured pastrami. Jane Ziegelman, director of the museum's culinary center, curates the food series and most recently authored 97 Orchard: An Edible History of Five Immigrant Families in One New York Tenement (Harper Paperbacks). She took some time to speak with Epicurious about the series and why food helps tell immigrants'…

• Food Lovers on Pinterest

  Siobhan Adcock

  27 Jan 2012 | 12:12 pm

  Pinterest, the "online pinboard" that lets users save images and videos in collages much like a designer's mood board, has blown up lately. The new social platform is so popular, in fact, that rumor has it there's a wait list for an invitation to join. (Fortunately for Epicurious, we squeaked in already: follow us on Pinterest if you aren't already!) There are tons of Food & Drink pinboards as well as amazing finds from across the web for just about every cooking interest, from bento boxes to braising. I will admit that my favorite pinboard has nothing to do with food: It's just a completely…

• How to Cure Your Constant Banana Bread Craving

  Carolina Santos-Neves

  27 Jan 2012 | 10:00 am

  And so there I was, standing in line at the grocery store minding my own business, when I spied what appeared to look like a Larabar (a favorite of mine). But the packaging was slightly unfamiliar. As I moved closer, I made out the word "über." Eventually, I got close enough to see that Larabar had launched a new line of bars, and there before me were two of the flavors: the Bananas Foster and the Roasted Nut Roll. Fast forward a couple of days. I reached that moment in the day when it's not really snack time, but it's not really dinner time, so perhaps it's a…

• Chefs on Twitter

  Joanne Camas

  27 Jan 2012 | 8:00 am

  Chefs are tweeting from their kitchens in growing numbers. Whether you love TV show cooks or admire classical chefs, here's a selection of culinary pros you can follow. Which food personalities do you follow on Twitter? (We hope you already follow Epicurious for food news and events.) Grant Achatz Lidia Bastianich Mario Batali Rick Bayless Michelle Bernstein John Besh Anthony Bourdain Michael Chiarello Tom Colicchio Cat Cora Traci Des Jardins Giada De Laurentiis Rocco DiSpirito Todd English Bobby Flay Tyler Florence Madhur Jaffrey Thomas Keller Emeril Lagasse Chef Morimoto Jamie Oliver…

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  thursday night smackdown

• Loose Links Sink Ships

  michelle

  27 Jan 2012 | 9:53 am

  The internet: let us spelunk in its cave of wonders! Lose ourselves in its mesmerizing series of pipes! Revel in the richness of the 0.02% of its content that is not sexy-time or kitten oriented! These links may amuse, inspire or anger you, or simply help you kill the last painful half-hour before quitting time: -  Holy shit, she really DID get nailed in the face with a ham! -  I would totally spring for a “semiotic Snuggie of safety and validation,” especially if it came in lavender. -  Save a pretzel for the gas jets. It’s a pity he dropped out of the race, because…

• Where Do Bad Folks Go When They Die?

  michelle

  26 Jan 2012 | 9:48 pm

  I’m not going to take it as far as Brian and assert that all people from Ohio are sub-human pig-men. Or women. Pig-people. Whatever.  But still, chili over spaghetti? Color me confused. Not that I’m any big fan of Ohio. I mean, I know some lovely people who made it out of Ohio and I’m sure there are more of you; leave me a comment and I’m happy to send you a bus ticket to a coast. But I’ve always found Ohio to be a downer. I’ve driven across it many times and as soon as you cross the Pennsylvania border, the sky darkens, the landscape goes barren and birds…

• L’Ennui…Don’t Say I Didn’t Warn You

  michelle

  24 Jan 2012 | 9:12 pm

  I am undone. Perhaps the State of the Union address will perk me up, but, you know, probably not. Oh well, at least I had a really good sandwich for dinner. Because really, after the age of thirty, what’s left beside sandwiches, catnaps and the occasional cocktail on weekends? Nothing; nothing but acid reflux, a bad back and way too many years to go before you retire. Le sigh. What I wouldn’t give for a heating pad, a vicodin and a piece of chocolate-covered cheesecake on a stick. And maybe a foot rub. A gal can dream. See? UNDONE.  But you have not come here for that, unless…

• Awesome Shit That I Want Monday

  michelle

  23 Jan 2012 | 12:15 pm

  A place for everything, and everything in its place. Especially when it comes to beer! On one hand, I know beer people will jump all over me because each of these beers deserves its own uniquely shaped glass in order that the drinker might best appreciate it. On the other hand, these pint glasses will stack neatly in limited kitchen cabinet space, and appeal to the more anal among us who really like to label things and don’t pay much attention to the grapefruit aroma on the nose of our pale ales. Which side are you on? Related posts: Awesome Shit to Buy for Others Cyber Monday Awesome…

• Don’t Listen to a Single Thing I Say

  michelle

  22 Jan 2012 | 1:50 am

  Remember when I told you to ignore the USDA and cook your duck to 130? I take it all back! I didn’t mean it! I’m sorry, USDA! I’ll do whatever you say, just stop the green shits. I mean, I’m glad I’m not puking, because I fucking HATE vomiting.  But I’ve spent the last four days living on saltines and Cheerios and shitting a horrific green slurry with such force and frequency that it is LITERALLY a pain in my ass. To appease the vengeful USDA gods, I will purchase a dry-aged prime tenderloin and roast it to an internal temperature of 175, and I will do it…

• 

  Cooking with Friends Blog

• Biscotti and Burritos

  ajbermack@msn.com

  26 Jan 2012 | 12:38 pm

  Suzy has no real need to ever cook in my little kitchen again. 

• Strawberry Muffins and Agave Granola

  ajbermack@msn.com

  17 Jan 2012 | 4:28 pm

  Sometimes the best cooking dates happen spontaneously without any pre-planning at all. It’s was my good friend Jackie’s birthday last week, an endlessly fun time celebrating. 

• “Good Nutrition Brings Double Happiness” Betty Crocker

  ajbermack@msn.com

  9 Jan 2012 | 8:06 pm

  I scored a first edition 1950 copy of a Betty Crocker Picture Cookbook at an estate sale last Friday and I am having a hard time containing my excitement. 

• An Aebelskiver Christmas

  ajbermack@msn.com

  3 Jan 2012 | 6:52 pm

  My parents never cease to find new and interesting kitchen gifts for me. As an avid cooking gadget collector, I know it’s a challenge to find something I don’t have already have. 

• Culinary Inspiration

  ajbermack@msn.com

  30 Dec 2011 | 3:44 pm

  It’s a potent concept that can strike those who least expect it. Yes, friends, it happened to my non-cooking, food loving husband on a recent business trip to New Orleans.

• 

  Culinate Main Feed

• Russ Parsons and his cookbook collection — The rare and the signed

  Culinate staff

  28 Jan 2012 | 12:18 am

  In mid-January, Los Angeles Times food editor Russ Parsons published a meditation on his cookbook collection, focusing not on the cookbooks he used the most but on those he treasured the most — the rare, the unusual, the funky, and above all, the signed first editions that had serendipitously made their way onto his shelves. Whose autographs does Parsons cherish the most? James Beard, Richard Olney, and Paula Wolfert, among others. Later, Parsons asked readers to add their own favorites in comments on a blog post. Check ‘em out for even more obscure suggestions and vintage treasures. from…

• Pesticides and honey bees — A study shows just how bad it can get for bees

  Culinate staff

  27 Jan 2012 | 12:16 am

  Among the myriad troubles afflicting honey bees — including parasites, a mysterious ailment called Colony Collapse Disorder, and the possibility of a fungus and a virus working together to attack bees — pesticides have always been considered an obvious threat. Now comes a Purdue University study documenting direct damage to honey bees from pesticides. The vector? Harmless talc, which is used to help coat corn, soy, and cotton seeds with pesticides, but then gets blown into the air during planting. And because the pesticides are so concentrated on the seeds, honey bees get up to 700,000…

• The Costco universe — The megaretailer, by the numbers

  Culinate staff

  25 Jan 2012 | 3:25 pm

  Patricia Marx, the New Yorker’s shopping reporter — yes, such a thing exists — recently wrote about shopping for groceries in NYC. Tacked on at the end of a typical roundup of high-end foodie destinations (Fairway, Citarella, Dean & DeLuca) was a fascinating look at Costco, the national warehouse discounter that sells everything from gasoline and hot dogs to bulk toilet tissue and diamonds. Nope, you can’t read the full article online, but here are the stunning numbers:Last year, in its 596 outlets, Costco sold 92 million hot-dog-and-drink combinations at $1.50 each (the same…

• What supermarkets get right — Bounty and possibility

  Shoshanna Cohen

  25 Jan 2012 | 1:04 pm

  I’m all lost in the supermarket I can no longer shop happily I came in here for the special offer Guaranteed personalityThe Clash’s song “Lost in the Supermarket” speaks to the urban alienation epitomized by that giant of the modern landscape, the grocery store. People love to hate the supermarket. It’s bland. It’s corporate. It’s impersonal. But as alienating as it is, it’s also comforting. The supermarket is always there for you, a comfort and joy in its predictability and optimism.Supermarkets present an enticing vision of bounty and possibility. They are a place where I am…

• Oily aftermath — Oil spills mean fish kills

  Culinate staff

  24 Jan 2012 | 1:55 pm

  Nearly two years after the BP oil disaster in the Gulf of Mexico, the relevant food science is starting to come in, and yes, it’s bad. As the Los Angeles Times reported, exposure to oil and then to sunlight has been documented to destroy fish embryos, a phenomenon known as phototoxicity:In the wake of BP’s 2010 Deepwater Horizon blowout in the Gulf of Mexico . . . much of the spilled oil stayed at depth, but that which did rise through the water column could have produced phototoxic effects that are still unknown and unstudied.Will there be fish in the Gulf in the future? Stay tuned. from…

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  eatWashington

• Chew On This: Your first 'Duh' of the year...

  2 Jan 2012 | 11:11 am

  A ‘duh’ moment to launch the new year: A diet rich in vitamins and fish may protect the brain from aging while junk food has the opposite effect. Who is it, I ask myself, who dishes out shedloads of money for research like this?

• Eggplant

  1 Jan 2012 | 1:11 pm

  There are so many different varieties of this beautiful vegetable. Which kind to use in which recipe?

• Baked beans - the musical fruit

  1 Jan 2012 | 11:10 am

  Beans, beans, the musical fruit, the more you eat, the more you toot. The more you toot, the better you feel, so let's have beans at every meal!

• Ribollita - wondersoup or wodge?

  1 Jan 2012 | 6:37 am

  This is one of my favorite dishes - a wonderful peasant soup that uses up stale bread to turn a winter minestrone (that's the kale in it) into a full scale comfort meal. It's even better if you keep a day before you eat it.

• Yasaman Persian Bakery - one of my favorites

  1 Jan 2012 | 12:28 am

  Depending on who's behind the counter, it can be a little daunting shopping at Yasaman. Most of the women who serve are distant and seldom smile. Get over it. You're there for the best walnut macaroons you've ever eaten.

• 

  Food Gal

• Arka Rises Brightly in Sunnyvale

  foodgal

  27 Jan 2012 | 7:26 am

  You don’t expect to find a glam, contemporary Indian restaurant in a strip mall off El Camino Real in Sunnyvale. But Arka, named for the sun, has risen in what was once a Spoons coffee shop. Opened just six weeks ago, Arka serves up the flavors of various regions throughout India, but particularly the south. Step inside [...]

• Gourmet Chocolate Chip Cookie Dough

  foodgal

  26 Jan 2012 | 7:26 am

  In their plastic container, they almost resemble mini scoops of mocha chip ice cream. But bake them in the oven to transform them into thick chocolate chip cookies with crisp exteriors and chewy interiors — the kind you’ll have an extremely hard time saying “no” to. These ready-for-baking cookie dough balls are the brainchild of Erin Harrison, [...]

• “Wine and Wishes,” “Martinis & Manicures,” and More

  foodgal

  25 Jan 2012 | 7:25 am

  “Wine and Wishes” Tasting and Gala Dinner More than 50 restaurants and wineries will join together Feb. 4 for the 11th annual “Wine and Wishes,” a benefit for the Greater Bay Area Make-A-Wish Foundation. The extravaganza, a fund-raiser for the organization that grants wishes for children with life-threatening illnesses, will take place at City View at the [...]

• Part Asian, Part Italian — Momofuku Milk Bar’s Chinese Sausage Focaccia

  foodgal

  24 Jan 2012 | 7:25 am

  New York’s Momofuku Milk Bar bakery is famed for its playfully delicious “crack pie,” “compost cookies” and “cereal milk” ice cream. But when a review copy of  the cookbook, “Momofuku Milk Bar” (Clarkson Potter) by Pastry Chef-Owner Christina Tosi landed in my mail, it was a more savory-spicy concoction that caught my eye. “Chinese Sausage Focaccia” is [...]

• Pick a Pimenton

  foodgal

  23 Jan 2012 | 7:25 am

  If you’re a fan of the unusual summer peppers sold at Bay Area farmers markets by East Palo Alto’s Happy Quail Farms, you’ll be glad to know you can savor their exotic tastes year-round now in dried form. The specialty, family-owned farm smoke-dries its peppers over oak and fruit wood to create its new smoked pimenton [...]

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

• The 10 Cheapest, Healthiest Foods Money Can Buy

  25 Jan 2012 | 10:46 am

  This originally ran in May 2010. Whether you’re broke and waiting for the next paycheck, or simply trying to cut back on your grocery bill, it’s vital to choose foods that give you the healthiest bang for your hard-earned buck. These ten foods do just that. They’re nutritional powerhouses for pennies on the dollar. Many could be considered superfoods, and have long been staples of frugal households. I included almost all of them (sorry, lentils) for CHG's $25 Challenge, and you’ll see that Hillbilly Housewife uses quite a few in her famous $45 Emergency Menu, as well. To compile the…

• Why Weight Maintenance is Harder Than Weight Loss, and How to Help it Along

  18 Jan 2012 | 9:49 am

  This was originally published in July 2009. An estimated 80% to 95% of people who lose a significant amount of weight will gain it back. It sounds high, yes, but I believe it. This is because I’m slowly becoming one of those people. Full disclosure: about four years ago, I dropped 30 pounds to get to a (too) low weight of 132. Between then and now, my scale readout has slowly crept up to about 153 pounds. On one hand, I think I would have gained the weight back much faster had it not been for this blog. Undoubtedly, it’s helped my eating habits change for the better. I drink water, cook…

• Dijon-Roasted Potatoes PLUS Sweet Potato and Chickpea Puree: Two Recipes for the Price of One

  17 Jan 2012 | 10:16 am

  This was originally published in January 2010. When it comes to white starches like pasta, rice, bread, and potatoes, I’m a bit like Gollum from Lord of the Rings. I’ll hoard it, possibly kill for it, and occasionally beat up Elijah Wood just to be in its vicinity. Somewhere, I like to think there exists a 60-minute VHS tape of me scurrying away from the buffet table at a family event. I’m cradling plates of spaghetti to my bosom, angrily hissing “The pasta is THE PRECIOUS!” over and over until I’m disowned. But … what was I talking about? Oh yeah – starches. I like ‘em.

• Vintage Cookbook Hoedown: The Quick Cookbook (1961) by Lois S. Kellogg

  11 Jan 2012 | 10:21 am

  This article first appeared in February 2010. A few months ago, I fell into possession of The Quick Cook Book by Lois S. Kellogg, a 1961 paperback filled with hundreds of convenient and occasionally jaw-dropping recipes. There are Mayonnaise Mounds. There are Corned Beef Cobblers. There's even Prune Whip. And I'm pretty sure we can trace America's obesity problems directly to the Canned Chicken section. To be fair to Lois, she seems to specialize in baking. The cake and cookie recipes look tasty and are mostly made from scratch. Some aren't, but ... we'll get to that later. First, let's…

• Tomato and Avocado Salsa: A Basic Salsa Recipe of Deliciousness

  9 Jan 2012 | 9:49 am

  This post first appeared in January 2010. (Um, you can probably tell by the first line.) It’s the second full week of 2010. By now, you may be ten or eleven days into a resolution diet. You’re probably feeling really good about your progress. Chances are you lost a little weight. There’s a possibility you noticed a physical change already. You might even be thinking (and justifiably so): “I am the greatest person alive! Besides Eddie Vedder, I mean.” Sadly, this may also have crossed your mind: “If eat one more salad, I’m going to set my face on fire.” Sweet baby Jane, I hear…

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  Erin Cooks

• Congratulations Jesse!

  Erin

  11 Jan 2012 | 7:32 pm

  Congratulations Jesse! You were “lucky number” 47! Thank for sharing your favorite Anne Taintor quote with us. It’s a good one! You’ll be receiving the Berry Box Journal in the mail shortly. Thank you to everyone for participating and be sure to stay tuned! There are always more giveaways in the works. In addition, if you haven’t already done so, please consider becoming a fan of Erin Cooks on Facebook and you can always follow my random ramblings on Twitter via @GirlieErin. Originally posted on Erin CooksCongratulations Jesse!

• Sticky Toffee Pudding

  Erin

  9 Jan 2012 | 3:00 am

  Kate Middleton turns 30 today (January 9th) and like a good little fan girl I decided to celebrate the #1 googled person in my life by baking a decidedly British dessert, Sticky Toffee Pudding. Sticky Toffee Pudding is reportedly one of Kate’s favorite desserts. Although, given the immaculate silhouette she presents in every single item she wears I highly doubt she’s had more than a forkful or two in many many months. So, yes, even though the Royal Wedding happened almost a year ago I still keep on top of all things involving The Duchess of Cambridge. I even follow blogs that…

• An Erin Cooks Giveaway: Anne Taintor Berry Box Journal

  Erin

  4 Jan 2012 | 11:58 am

  For Christmas this year I did something I haven’t done since probably elementary school. I gave several family members homemade gifts. Thankfully, instead of badly painted ceramic ornaments covered in glitter (shout-out to 3rd grade Erin) I think I actually managed to give them something that they might actually use. You probably remember these notecard journals from a very clever DIY post on Design Sponge last year. I fell head over heels when I read that tutorial and have wanted to make one for myself ever since. Unfortunately, I never really seemed to find the ambition to do so and…

• I’m a Celebrate With Organic Finalist!

  Erin

  1 Jan 2012 | 4:00 pm

  Happy New Year! I hope everyone is snuggled in with warm blankets, socks, and oodles of strong coffee. It’s unbelievable to me that it’s 2012. Time for a great big cliche to burst forth: where did the time go?! CK and I celebrated quietly at home last night with a fondue feast, and a nostalgic Ben and Jerry’s Boston Cream Pie ice cream toast at midnight. Last year was honestly an incredibly stressful, hectic, and emotionally exhausting slog so I have great expectations for the upcoming 12 months. In a few weeks I’ll be sharing some VERY exciting news with you so stay…

• Festive Images from the Great Dickens Christmas Fair

  Erin

  21 Dec 2011 | 11:48 pm

  A few weeks ago a google ad (of all things) appeared on the sidebar of a blog advertising something called “The Great Dickens Christmas Fair.” It caught my eye and I instantly thought that it sounded like something I would really enjoy. So I clicked on it. I rarely click on ads so when the webpage opened and I learned that it was an event that took place in San Francisco I literally squealed in delight and bounded into the bedroom to wake-up CK and tell him all about it. Needless to say tickets were purchased and an excursion was immediately planned. CK and I set out for the…

• 

  HowStuffWorks Daily Feed

• How Glassblowing Works

  27 Jan 2012 | 8:15 am

  The practice of blowing glass may seem hip and modern if you've recently hit up an art exhibition by Dale Chihuly or Harvey Littleton. But the history of glassblowing is actually long and rich, dating back to the Roman Empire.

• The Super-Backstory Quiz: How well do you know your irradiated orphans from outer space?

  27 Jan 2012 | 8:15 am

  You may have seen the latest versions of Batman, Spider-man, Captain America and their super-bretheren, but how much do you know about their backstories? Test your super-knowledge with this quiz about the origins of some of these larger-than-life good guys (and a few bad ones, too).

• The Ultimate Mel Brooks Movies Quiz

  27 Jan 2012 | 8:15 am

  Mel Brooks is the master of satire and parody, mocking everything from wild westerns to wacky space flicks. All that comedy gold has won him Tonys, Emmys, Oscars, Grammys and the right to say "It is good to be the King."

• Assignment Discovery: Creation of Crew Rescue Vehicle

  27 Jan 2012 | 8:15 am

  The creation of the Crew Return Vehicle (X-38) is an international effort. Learn more about contributions to the CRV on Discovery Channel's "Assignment Discovery."

• How Molecular Gastronomy Works

  27 Jan 2012 | 8:15 am

  Are you hungry for some nitro-scrambled egg-and-bacon ice cream? Did you want a little fried mayo on that sandwich? Molecular gastronomy has cast cooking in a new light and created some seemingly bizarre, but shockingly delicious dishes.

• 

  Laylita's recipes

• Langostino ceviche

  Laylita

  25 Jan 2012 | 12:20 am

  Easy ceviche recipe made with langostinos, lime juice, red onions, cilantro, hot peppers, garlic, and olive oil.

• Arroz marinero or seafood rice

  Laylita

  8 Jan 2012 | 11:45 pm

  Arroz marinero or seafood rice is a South American dish similar to Spanish paella, that is made with rice cooked in seafood broth and sautéed with shrimp, clams, squid, bay scallops, onions, garlic, bell pepper, cilantro and spices.

• 

  Skinny Chef

• Healthify Your Nachos For Super Bowl

  Skinny Chef

  27 Jan 2012 | 8:11 am

  Regardless of which team wins this year’s Superbowl, here’s how you can be a winner: Check out this step-by-step video on how to make healthy, home-made cheese nachos that will have everyone raving! It’s part of my regular video blogs for Prevention.com. hsflfwdaf

• Meet & Greet With The Skinny Chef

  Skinny Chef

  25 Jan 2012 | 7:00 am

  hsflfwdaf

• 7 Top Foods to Include in your Kid’s Diet

  Skinny Chef

  23 Jan 2012 | 6:01 am

  Getting kids to eat right can be a challenge, especially when families are running on a tight schedule! So here are seven foods that do double time — kids love them and they are super healthy. 1. Oatmeal: A fast breakfast food, full of B vitamins, iron, zinc and calcium. Old-fashioned oatmeal offers plenty of carbohydrate for quick energy and high fiber. Add berries and honey to make it a delicious, perfect food for those fast-paced school-day mornings. Skip the packaged flavored oats that can be very high in sugar, artificial colorings, and artificial flavoring. Plain instant oats in…

• Is Your Food Creating Iron Absorption Problems?

  Skinny Chef

  20 Jan 2012 | 8:27 am

  I used to think that eating a big, juicy sirloin burger with a slice of cheese was my ticket to satisfying my meat craving while getting a hefty dose of iron. There are two different types of iron in foods — heme iron and non-heme iron. Heme iron is much better absorbed and utilized than non-heme iron, which makes it a superior source. Heme iron is found in animal foods like meat, poultry, fish, and shellfish. Non-heme iron is found in vegetarian sources like molasses, leafy green vegetables, cocoa, and dried fruits. Vegetarians can easily get enough iron in their diets, but they may…

• 5 Basics for Losing Weight

  Skinny Chef

  16 Jan 2012 | 7:41 am

  When you are dealing with something as diverse and complex as human beings, it is very difficult to create rules which will work equally well for everyone. But there are a few things that are universally true. So here are some great basic principles that can help you to lose weight or help you maintain your fit figure once you’ve lost the weight. Basic Principle #1 When it comes to weight loss, I’ve tried the low-carb diet, diet shakes, really the whole gamut as a teenager — but in my experience, it’s all about the numbers. Weight loss happens when you burn more…

• 

  We Are Never Full

• Pollo en Sidra (Asturian-Style Chicken in Cider): Leaving a Drop in the Glass

  Jonny & Amy

  17 Jan 2012 | 9:03 am

  “We may have lost paradise because of the apple, but we’ll get it back with cider.” - Asturian saying “Reach out your arms, as far apart as possible – one high, one low – then just bend your wrist, but do not look!”, instructed the waitress. “Oh, and beginners like you must stand over the barrel,” she added. I followed her advice exactly but still ended up with a soggy shirt-front and damp shoes, wasting half a bottle. Even though the cider was cheap, learning to pour it like a local wouldn’t be and accepting I could be thirsty for a…

• Have Yourself a Merry Medieval Easter with Mincemeat-Stuffed Quince

  Jonny

  2 Jan 2012 | 9:18 am

  Most Brits associate mincemeat with Christmas – its intoxicating mix of fruit, spices, booze, nuts and mixed peel provide Pavlovian stimuli, stirring memories of cherubic choirs a-caroling, roasted poultry, and the Queen’s speech – whereas I associate it with Easter, because it was always around then that we finally ran out of mince pies. I use the term “ran out” quite deliberately, as mince pies were the kind of thing that, growing up, were considered within the realm of “supplies”, so numerous were they. Every year in early December, my industrious…

• Guinness-Braised Pork Neck with White Beans: Age-Old Winter Warmer

  Jonny & Amy

  20 Dec 2011 | 4:38 pm

  I often think that living in a small scruffy New York City apartment is akin to a pioneer life in a log cabin somewhere remote. Sure, the commute is easier, but the myriad quotidien affronts and man traps of a city existence certainly resemble the perils of life on the range. This is never more true than in winter when leaving your apartment on an icy weekend is about as enticing as wading through thigh-deep snow while being pursued by a pack of ravening wolves. On the those days, when opening your front door results in a nasty swirl of city trash blowing across your threshold, there is…

• Fish Night Throwback: Seared Halibut Aiolli Garni

  Jonny & Amy

  3 Dec 2011 | 10:18 am

  I’m not very old, but for much of my youth in the north west of England, it was almost impossible to find fresh foods that weren’t local. Today such a statement seems like an echo of Victorian times, but, literally, that’s how it was until a supermarket was built behind the Knutsford courthouse in the late 80s. I often tell my wife about the cheese stall at the weekly market only kept five kinds of cheese – Cheshire, Cheddar, Lancashire, and sage Derby were ever present, with perhaps a Wenslydale reasonably common too. If anything as unusual as a Stilton, from distant…

• Mariah Carey Makes Me Want to Eat Ecuadorian Ceviche!

  Amy

  16 Nov 2011 | 7:25 pm

  Since parenthood came into my life, so has weight gain. It hasn’t been all that bad but I think I weigh a bit more now than I did in the days after I pushed that child out. Why? Because the gym is now a long-distant memory. Since we clearly like to eat, the gym was once my very good friend four or five times a week pre-child. Now, I’m lucky to even get a long walk to the park. If I still have energy after a day of chasing after a 1 year old, I’ll may pop in a yoga DVD, but I now realize that “5 Minute ABS” only works when you are doing more than just “5…

• 

  Orthogonal Thought

• What I Ate: December 31, 2011 (Taste of Ethiopia)

  Tina Jiang

  4 Jan 2012 | 12:03 am

  We met up with some friends at Taste of Ethiopia (1100 Grand Avenue Pkwy Pflugerville TX, 78613 512-251-4053) for lunch. This was our first time dining here, and it won't be the last. The food was great, the owner (her name is Woinee Mariam) and staff were so nice, and there's something so special about sharing a meal with friends where everyone ate out of the same plate. The detailed descriptions below are from the restaurant's website http://tasteofethiopiaaustin.com. (more…)

• What I Ate: December 30th, 2011 (Austin Cake Ball)

  Tina Jiang

  3 Jan 2012 | 11:32 pm

  We discovered Austin Cake Ball (3401 Esperanza Crossing, Suite #104 Austin, TX 78758 512-215-3633) about two years ago. We hadn't had cake balls before that and had only read about them (and it didn't sound very tasty). Well, when we had these cake balls, we knew we had stumbled upon something great! Recently we tried cake balls from another local bakery and it only validated our high opinions of Austin Cake Ball. They can be purchased locally or online at www.austincakeball.com. We bought half a dozen which came in a convenient tin (larger size tins are also available).

• What I Ate: December 30th, 2011 (Urban an American grill)

  Tina Jiang

  3 Jan 2012 | 11:06 pm

  We went to Urban an American grill (11301 Domain Drive, Austin, Texas 78758 512-490-1511) for some comfort food and our favorite tres leches in town. Loaded Mac and Cheese $6 Cheesy with bits of bacon - what more can I say. (more…)

• What I Ate: December 23th, 2011 (Wink)

  Michael Chu

  3 Jan 2012 | 5:36 pm

  We've been meaning to check out Wink (1014 North Lamar, Ste. E Austin, TX 78703 512-482-8868) for quite some time - since we moved to Austin over two and a half years ago. We finally made it! amuse bouche A very crispy and flaky tart with bacon flavored filling. (more…)

• What I Ate: December 9th, 2011 (Afin Modern Japanese Tapas)

  Tina Jiang

  18 Dec 2011 | 3:32 am

  We tried out a new restaurant - Afin Modern Japanese Tapas (6519 N Lamar Blvd, Austin, TX 512-614-4974). Garlic edamame $7 Stir fried, garlic, soy sauce, olive oil Salty and garlicky. I liked it. (more…)

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  The Linkery

• Yellowtail Season

  Jay Porter

  27 Jan 2012 | 6:52 pm

  Yellowtail season just started up again, and a great season it is. I can happily eat yellowtail all the time: I enjoyed some tiradito of yellowtail on Wednesday at Muelle 3, and some yellowtail tacos this morning. And what is Max doing with the catch at the Linkery, you ask? This: Grilled yellow tail, organic brown rice, local vegetables, house made kimchee, radish, green garlic, ginger soy glaze. On the menu tonite!

• The Burns Is Back

  Jay Porter

  24 Jan 2012 | 10:26 am

  Wednesday is Burns Nite, and we are, as always, getting our haggis on. House made — Max says this year is his best haggis yet. We’ll also have Alesmith Wee Heavy and Moylan’s Kiltlifter. In the “not actually Scottish, but delicious bar food” category, we’re making Scotch eggs, with house made sausage and pastured chicken eggs. Poetry reading is on you. We’ll have the book.

• Linkery At Nite

  Jay Porter

  21 Jan 2012 | 10:26 am

  Thanks to Jay Yun for taking this picture of the Linkery on a recent quiet evening. Love it!

• Lunchtime Combos At The Link

  Jay Porter

  20 Jan 2012 | 6:48 pm

  The Linkery Lunchtime Meal Deal was a big enough hit that we’re now expanding it into a whole series of combos. From 11:30am to 4:30pm Monday through Friday, you can get any of the following with a small draft beer, lemonade, jamaica, tea or sparkling water, for prices ranging from $12 to $13.50: - fish or sausage tacos - soup and house salad - bread & oil and house salad - house salad with link - el salchichero (fries with a gazillion toppings) You can see our whole menu (newly re-done as of today) here. Join us for lunch!

• Farm Week Returns!

  Jay Porter

  14 Jan 2012 | 10:23 pm

  Yep, our twice-yearly Farm Week starts Sunday. We believe where your food comes from is more important than where you eat it. So we don’t do Restaurant Week, we do Farm Week. In which we serve you meals in which every dish highlights food from local farms. From this Sunday, January 16th, through Friday, January 23rd, we’ll be offering a fixed price, three course meal featuring food from local farms, for $25 at The Linkery and $20 at El Take It Easy. It’s good from 5pm to close each day. The menus are vegetarian-friendly, too. We hope to see you!

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  Free Online Recipes | Free Recipes

• French Dip Burgers Recipe

  Bobby

  23 Jan 2012 | 1:51 pm

  These French dip burgers make a delicious dinner or they can also be made into sliders and served as an appetizer. These burgers are topped with Swiss cheese and sautéed mushrooms. The mushrooms are sautéed in garlic and butter. There is no need for a slow cooker in this recipe. The Au Jus is made in the pan using water, vegetables, and better than beef bouillon. You can either cook the burgers on the stove top or you can grill them, it’s your choice. Serve with French fries. Enjoy. Ingredients: 2lbs ground beef salt and pepper (to taste) 4 slices Swiss cheese (each slice cut into 4…

• Shells and Cheese Recipe

  Bobby

  20 Jan 2012 | 5:20 pm

  Shells and cheese make a great dinner or side dish. This recipe is perfect if you have little time and are looking for an easy meal. These shells and cheese can be prepared in about 30 minutes. No baking is required because everything is done on the stove top. This recipe does not use expensive cheeses, only shredded cheddar. In my opinion cheddar cheese adds the perfect flavor and no additional cheeses are needed. There is a good chance a lot of these ingredients you already have on hand so you will not have to do much shopping. You can pretty much use whatever type of pasta you like;…

• Bacon and Cheese Fries Recipe

  Bobby

  17 Jan 2012 | 4:43 pm

  French fries always make a great appetizer and they are even more delicious loaded with bacon and cheese. These bacon and cheese fries are French fries topped with bacon, nacho cheese sauce, creamy ranch dressing, and green onions. This is not much of a recipe but more of an idea on how to make some delicious fries. You can either cook the French fries in the deep fryer or bake them in the oven. For the bacon, there are a few methods you can use to cook it; on the stove top, in the oven, or in the microwave. For a detailed explanation on how to do each, see my article on How to Cook Crispy…

• Honey Hot Wings Recipe

  Bobby

  13 Jan 2012 | 1:42 pm

  You pretty much cannot have a game day party without hot wings. These hot chicken wings are both sweet and spicy. The sauce is basically a sweet buffalo sauce. It combines hot sauce, butter, and honey. The wings are first seasoned with cayenne pepper, salt, and black pepper. The wings are then brushed with honey while grilling, tossed with the sauce mixture, and then placed back onto the grill for a couple minutes. You can adjust the amount of heat by the type of hot sauce you use and the amount of cayenne pepper you season the wings with. These honey hot wings go great served with blue…

• Pizza Dip Recipe

  Bobby

  10 Jan 2012 | 11:49 am

  This pizza dip makes a great appetizer for parties. It takes all of your favorite pizza ingredients and puts them into a hot dip.  Anyone who enjoys pizza is sure to love this recipe. Best of all, It is not very hard to make; a cream cheese mixture is spread onto the bottom of a glass dish, topped with mozzarella cheese, parmesan cheese, and pizza sauce. The dip is then topped off with more cheese, pepperoni, green pepper, and black olives. You can add additional toppings as well such as chopped onion and mushrooms. The dip can then either be baked in the oven or it can be cooked in the…

• 

  Candy Addict

• Candy Addict is hiring!

  Brian

  17 Jan 2012 | 9:19 pm

  In case you hadn’t noticed, Candy Addict is looking a little dead lately and we need to change that. We’re looking to hire some new writers to get the site really going again. If you’ve ever wanted to get paid to write about candy (and get free candy to review), now’s your chance! What are we looking for in the ideal Candy Addict writer? A love of candy, obviously Excellent writing skills A sense of humor that comes through in your writing Familiarity with HTML – you don’t have to be an HTML guru, just have some basic knowledge The ability and time to write a…

• Think Big, I Mean REALLY Big

  Jennifer

  25 Oct 2011 | 12:47 am

  Apparently, there is a chocolate bar out there that I am NOT allowed to eat!!! When I found out that there was no way I could get at this phenomenal piece of candy, I was outraged! Until I found out from the Chicago Tribune that this particular 12,000 pound chocolate bar was made to teach our children about portion control. The company, World’s Finest Chocolate, is usually a company that does fundraising for schools but this time they went beyond that. This enormous piece of confectionary marvel is 21 feet long and 3 feet high. It took 1700 pounds of cocoa butter, just to give you one…

• Candy Review: Stride’s Shaun White Wintermint Gum

  Jennifer

  24 Oct 2011 | 3:46 pm

  There are just so many gums on the market right now that it’s hard to make any kind of decision on what you wanna chew. There must be at least 4 or 5 different mint flavors per brand from what I see in the checkout lines, not to mention all the fruit or combination flavors. I’ve even seen gum that’s supposed to taste like desserts. Now Stridehas come out with a new Wintermint gum sponsored by snowboarder Shaun White. Unfortunately, this is just another one of those gimmicks. If you love snowboarding or you’re a Shaun White fan, Stride knows you’ll buy this gum. On the outside of the…

• Candy Addict Book Review: Counting With Candy

  Jennifer

  11 Oct 2011 | 10:52 am

  Do you have a little “Candy Addict” of your own at home? Would you like them to start learning their numbers in a way they’ll love? If you answered yes to both of these questions, then I’ve found the perfect book for you. Check out this new board book from Laurie Wolf called “Candy 1 to 20″. Every page contains the numbers from 1 to 20 but they numbers are laid out using various candies to make the shapes. For example, there’s a candy stick for number 1 and candy corn for number 20. Each number is made up of different candies, so your little “Candy Addict” will be so…

• Top 10 Candies That Remind Me of Justin Bieber

  Jennifer

  23 Sep 2011 | 1:36 am

  Justin Bieber is just so hot these days. His music beckons teenage girls to cry and scream over and over again. Since he’s just a “baby” himself, I thought that he probably, most likely, LOVES candy. Now, this Top 10 list is not a list of candies that Justin Bieber eats himself (well maybe a couple of exceptions). It’s more like a list of candies that when I see them, they just make my heart go a flutter thinking of Justin. If you’re a Bieber fan and like his music, I hope that you’ll enjoy the Top 10 candies that remind me of Justin Bieber. #10: Sour Patch Kids Sour…

• 

  Sugarlaws

• four tips for healthy skin

  katy

  28 Jan 2012 | 5:45 am

  The last few weeks and the next few weeks are just about the busiest I’ve ever been, so it’s no surprise that I have to take extra special care of my skin when things are extra crazy! So it was perfect timing when this box of Simple Skincare goodies arrived last weekend — I couldn’t wait to try them!  These will be available in stores in February, but lucky me got to try the whole line a few weeks ahead of the official launch!  So far I’m obsessed with the Kind to Skin Vital Vitamin Night Cream and the Kind to Skin Hydrating Light Moisturizer —…

• fashionable kindness

  katy

  27 Jan 2012 | 9:52 am

  I took these at about 8 a.m. on my way to work the other day, so please excuse the bleary sleepy eyes. I tried on this dress way back in September and came really close to buying it, but I held out (it was full price) and managed to find it on sale for 40 or 50 percent off on the Kate Spade website two days after Christmas.  I’d almost resigned myself to living without it, so I was pretty psyched to find it in my size so heavily on sale.  It’s conservative enough for work, but still incredibly fun — it’s pretty rare to actually find a great work-to-play…

• scan and sip with noritake!

  katy

  25 Jan 2012 | 4:28 am

  I know I’m a broken record on this, but I really don’t think you can say it enough. I am so, so lucky and so grateful for all the amazing opportunities that Sugarlaws has brought me — I can never quite get it out of my mind that if I hadn’t started this blog back in 2007, I probably would never have had so many incredible experiences that I’ve gotten to have just because of Sugarlaws. And one of those really incredible experiences was this video I shot last week, along with Noritake, Macy’s, and the Knot! We had so much fun shooting this segment on china…

• cinnamon and white chocolate soufflé

  katy

  23 Jan 2012 | 4:31 am

  If you guys learn one thing from this blog, I want it to be this: Soufflés are not hard! Really! I mean, I wouldn’t want to make them for a stadium full of people, and in a restaurant there are obviously kitchen-to-table service issues that are out of the cook’s control, but for just your family or a couple of friends, they’re actually a pretty simple dish.  And holy cow, just wait until you see your guests’ faces when you whip up one of these babies!  Or one of these, or these, or these!  A perfect soufflé doesn’t have to rise six inches in the…

• in my dreams

  katy

  20 Jan 2012 | 4:37 am

  The first time I tried this dress on, it was on sale for 30 percent off, and I couldn’t even come close to justifying buying it.  Nonetheless, I was in love.  It was close enough to Christmas that I thought a second markdown might be a possibility, so I gave the saleswoman my number and told her to let me know if it was still around when the next sale hit. She called me back that night — it was scheduled to get marked down to 60% off that weekend, and she could hold it for me if I still wanted it.  Still, oh my gosh, we’re talking Balenciaga here.  This…

• 

  The Fresh Loaf

• Cracking of dough during proving

  namadeus

  28 Jan 2012 | 4:31 am

  Prepared dough for a Spelt, Wheatgerm &Oat Loaf last night at about 7pm. Now Saturday 28 Jan 10am. Flour mix is 500gms white spelt / 100gms wheatgerm / 100gms pinhead oats / 300 gms dark rye Put three loaves into our very cold conservatory overnight and this morning the dough looks like this : Is this cracking more common in certain types of bread ? and does it effect the baking time as the loaf "opens" in the oven. Any comments welcome   I like the look when baked Thanks for comments

• ' Heavenly manna ' = sprouted grain? Help me - I want criticism!

  vasnas

  28 Jan 2012 | 12:21 am

  I'm an author of this article. It's translated for you and the vast English-speaking world. There are inserts from the book of leading Israeli archeologists says that the Bible did not occur in their earth. I beg you find weak points, give new idea, and check grammar ... Short: Investigating> 50 bibles of different times and nations, I have found that 'manna' is sprouted grain - malt. an article: http://www.bible-exodus.narod2.ru/articles/manna/manna_english.html#menu Translation in progress ... :-) Thanks for attention and help!Sasha Poltavsky

• Bacon Rolls?

  FaithHope

  27 Jan 2012 | 10:28 pm

  Hey Everybody, My brother is coming home from living in Czech and he wants me to make these "bacon rolls".  He said they are sooo good, but expensive.  He said the bacon kinda bakes into the bread and all the oils drizzle down.  Looks pretty good to me!  He said they are awesome!!!  Any ideas? I was just going to try PR's kaiser roll bread, make it into a hot dog bun shape and slap a piece of bacon on it. What are your thoughts? Thanks so much! Faith

• Sourdough Covered Pizza

  tfranko29

  27 Jan 2012 | 10:16 pm

  Hi Gang, I'm nuts for starters lately...I got 3 going!   Today we made a covered pizza with my first starter I started, I have 2 more on the ready!   I'm NUTS for the starters.  Tomorrow I'm making Chad Robertson's French Country Bread,  levain is rising as we type, but for now if you have time, please check out the wife's blog, she posted nice pics of the covered pizza!!!  you gotta try one     http://jewelsinnaples.blogspot.com/2012/01/tonite-on-menupizzacome-oooona-cold.html Cya, Frank

• Sourdough Covered Pizza

  tfranko29

  27 Jan 2012 | 10:11 pm

  Hi Gang, I'm nuts for starters lately...I got 3 going!   Today we made a covered pizza with my first starter I started, I have 2 more on the ready!   I'm NUTS for the starters.  Tomorrow I'm making Chad Robertson's French Country Bread,  levain is rising as we type, but for now if you have time, please check out the wife's blog, she posted nice pics of the covered pizza!!!  you gotta try one     http://jewelsinnaples.blogspot.com/2012/01/tonite-on-menupizzacome-oooona-cold.html Cya, Frank

• 

  Homesick Texan

• Tex-Mex sloppy Joe sandwich

  Lisa (Homesick Texan)

  26 Jan 2012 | 11:00 am

  The other day, I was in a taqueria eating a sandwich stuffed with a spicy, saucy picadillo that was rich with tomatoes and chiles. It was delicious, but it was also a bit of a mess as the meat kept... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

• Dr Pepper oatmeal cake with a coconut and pecan topping

  Lisa (Homesick Texan)

  19 Jan 2012 | 5:55 am

  Isn’t January supposed to be a healthy month, a time when you renew your gym membership, eat soups and salads and have a piece of fruit for dessert? That’s what I always thought, but since New Year’s... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

• Buttermilk potato soup with bacon and roasted jalapeno

  Lisa (Homesick Texan)

  11 Jan 2012 | 11:46 am

  My grandma calls me her good cook. She’ll say to her friends when I visit, “I don’t have to be in the kitchen because my good cook is here!” Usually, she lets me cook whatever I want. But the last... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

• New Year's Day queso compuesto

  Lisa (Homesick Texan)

  28 Dec 2011 | 10:59 am

  A year or so ago, I was visiting Texas in August and stopped by my grandma’s farm to say howdy. She asked if I was hungry, as she’d just cooked up a pot of black-eyed peas. How could I refuse? We... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

• Complexion candy, a date, fig and pecan confection

  Lisa (Homesick Texan)

  21 Dec 2011 | 11:22 am

  The other day I found myself in a cookie coma. After eating nothing but cookies and homemade candy for several hours straight, my belly hurt and I could barely keep my eyes open. It was a sugar,... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

• 

  The Pioneer Woman Cooks | Ree Drummond

• Sausage-Kale Breakfast Strata

  Ree

  25 Jan 2012 | 10:53 am

  I love make-ahead breakfast casseroles, also known as strata, also known as Breakfast Bread Pudding, also known as I Don’t Care What It’s Called, I Just Want to Eat It. There are thousands of variations on the theme: Mix chunks or slices of bread with your choice of ingredients, then pour an egg mixture over the top, refrigerate overnight if you can, and bake. And the world suddenly makes perfect sense again. I made a large quantity of a breakfast strata just before Christmas, and it wound up being enough for an army. This is the full recipe, but you could easily halve it if you…

• Stocking Up – The Printable List!

  Ree

  24 Jan 2012 | 7:34 am

  I should have thought to provide a corresponding printable list with Saturday’s Stocking Up post before I posted it…but my mind rarely works that efficiently. Thanks to all of you for your great feedback and for sharing your own tips for stocking up. Here’s a printable PDF document of my list for those of you who’d like to take it to the supermarket with you on your next trip. It’s by no means 100% complete and comprehensive…but it’ll give you a great start. Note that the items on the list fall under the category of “Staples” and are meant…

• Deep Dish Fruit Pizza

  Ree

  23 Jan 2012 | 5:00 am

  My sister-in-law Missy first introduced me to the concept of fruit pizza years and years ago, and here’s how: she brought one to my house and I proceeded to eat the whole thing. But it was small. And I was nursing. My mammary glands made me do it. I whipped up a whopper of a fruit pizza a couple of weeks ago using my good ol’ standby sugar cookie recipe…and it was so darn good in such a naughty, naughty way. Feel free to halve the recipe below and press into a smaller pan, or just split the full recipe in half and roll out two thinner pizzas. This is one of those fun,…

• Stocking Up

  Ree

  21 Jan 2012 | 6:45 am

  On today’s Food Network show, I cook a few recipes from staples I happen to have have on hand in my pantry, freezer, and fridge. Since I never like to get in my car and go anywhere, ever (don’t be like me; I have issues, man) I try my best to structure things so that I have a stockpile of basic essentials that I buy in bulk once or twice a year…then I just fill in the fresh things (milk, bread, eggs, fresh produce, meat, etc) at the grocery store as needed. Since time is limited on the show, here’s the complete, comprehensive list of what I must have in my kitchen at…

• Bacon-Wrapped Scallops with Chili Butter

  Ree

  19 Jan 2012 | 5:00 am

  I made these beautiful, tasty little suckers before Christmas and am only just now recovering from the bliss so I can tell you about them. I’ve always loved bacon-wrapped scallops, but for some reason this batch was so miraculously miraculous. Maybe it was just that I was filled with Christmas cheer and this made everything taste better. Or maybe that it was that the scallops were especially scallopy or that the bacon was exceptionally bacony. Or maybe it was that I drizzled the whole thing in melted chili butter, which made me faint and eat four thousand of them. Or maybe I just love…

• 

  Chew On That

• Free Food Fridays: A Chance to Win Free Food for 5 Years!

  Emilie

  27 Jan 2012 | 10:25 am

  Here at Chew on That’s Free Food Fridays, we are all about providing the best contests and inside scoop on deals and freebies. Tandoor Chef is a line of Indian foods that add zest and spice to your menu planners. Keep reading to enter our giveaway and the fantastic giveaway direct from Tandoor Chef in honor of National Curry Month! Tandoor Chef is the leader in restaurant-quality frozen Indian cuisine that is all-natural. Enter to win their free grub! The Prize: 3 lucky winners will win one (1) free Tandoor Chef product vouchers and a Tandoor shopping bag! Timeline: This giveaway will…

• Our 10 Favorite Dessert Blogs: Part 1

  Jennifer

  26 Jan 2012 | 2:45 pm

  At Chew on That, we love perusing other food blogs for great ideas about cooking. Today, we’ve decided that our blogroll needs a refresh, so we’ve decided to review blogs in a few categories, and give you some more interesting reads! This week’s topic is all about dessert blogs, and I hope you don’t get too big of a chocolate craving with all these tasty treats! Dessert First – A Passion for Pastry Anita at Dessert First is truly a baking professional. She bakes as her full-time job, as well as writing two books and maintaining her blog and pursuing her passion…

• Make Tonight’s Dinner Simple with These Casserole Recipes

  Jennifer

  25 Jan 2012 | 4:31 pm

  If you’re looking for a simple casserole for dinner, scout no further! Whether you want to call it a one-pot meal or a hassle-free casserole, you will see that these recipes are easy and don’t require much time. Keep reading to see our favorite new casseroles that make dinner a real treat. Here are 6 NEW and AWESOME casseroles you can make for dinner. 1. Egg Casserole: A great, fat-free recipe for those watching their waistlines that is still extremely satisfying. 2. Taco Casserole: Have a complete Mexican meal with beef and corn chips baked together for you. 3. Turkey-Zucchini…

• Single or Taken, These Stoli Cocktails are Shaken!

  Emilie

  24 Jan 2012 | 10:32 am

  Valentine’s Day is fast upon us, and whether you are planning a romantic night in with your beloved or simply stirring and shaking up cocktails with your best gal pals, these fabulous cocktails from Stoli will make the night one to be remembered! Keep reading for luscious recipes and party suggestions! Valentine’s Day is almost here, and whether you’re a big fan of the day or not, there is always a time and place to reward yourself with a couple of classy cocktails! If you don’t plan on using these recipes for the V Day, try them out for an Oscar party or a…

• Foodie Vocab Monday: Pongal

  Emilie

  23 Jan 2012 | 10:43 am

  Welcome back to another edition of Foodie Vocab Monday! Keep reading for a quiz, recipes and everything you need to know about the word of the day. Chances are you are a bit stumped already… This week’s word is: Pongal. So what the heck does it mean, anyway? And your choices are: a.) A wrapped sushi appetizer b.) An Eastern-European beet stew c.) An Indian rice dish d.) An Indian curry made popular in England in the 1960′s No cheating!!! We mean it!!! And the answer? The correct answer is: c.) An Indian rice dish It is said that the ancient Tamil people cooked pongal and…

• 

  This Mama Cooks! On a Diet™

• Weight loss, food, health and fitness coupon codes for 1/27/12

  Anne-Marie Nichols

  27 Jan 2012 | 11:27 am

  As part of my mission to help my readers save money while losing weight and getting healthy, here are a few discount coupon codes that may help you reach your health, weight and fitness goals. Please take note that some of these deals end on January 31, so don’t wait and miss out! RetailMeNot savings Weight Watchers online coupon: Weight Watchers - Sign up now for the 3-Month Savings Plan and save $29.95. Code automatically applied through link. Offer ends 1/31/12. Weight Watchers online coupon: Weight Watchers - Save 30% on your first month (in participating areas). Unlimited Meetings…

• Dream Big for Africa with Katharine McPhee and Malaria No More

  Anne-Marie Nichols

  26 Jan 2012 | 8:03 am

  Every 45 seconds a child dies from malaria. It doesn’t have to be this way as malaria is both preventable and treatable. That’s why I’m joining Mom Bloggers for Social Good in supporting Malaria No More's Dream Big for Africa campaign. Malaria No More’s mission is simple: to end malaria deaths in Africa by 2015. The world has known how to beat this disease for more than a century, yet it remains the number one killer of children under five in sub-Saharan Africa, claiming 781,000 lives a year. Proven items like a $10 insecticide-treated bed net will protect a mother and child from the…

• Wordless Wednesday: Johnson’s Corner Restaurant’s world famous cinnamon rolls #wordlesswednesday

  Anne-Marie Nichols

  25 Jan 2012 | 1:34 pm

  Sometimes I take my kids out to eat things that aren’t good for them as a special treat. It blew my kids’ minds that I actually let them order a cinnamon roll as big as a baby’s head. I’m full of all kinds of surprises. Learn more about Johnson’s Corner Restaurant, Bakery and Truckstop.Wordless Wednesday: Johnson’s Corner Restaurant’s world famous cinnamon rolls #wordlesswednesday is a post from: This Mama Cooks! Stop by for more healthy recipes!

• FindTheBest: comparing the best diets, health, sports, recreation and more!

  Anne-Marie Nichols

  25 Jan 2012 | 1:12 pm

  Today’s guest post is from Niko Veatach at FindTheBest.com. FindTheBest is a unique “comparison engine” that allows you to make quick and informed decisions – free of any marketing influence - on all sorts of topics including health, sports & recreation, and travel & lifestyle. In fact, my blog is featured there. Finding the right diet plan Finding the right diet plan can be a challenging task. When it comes down to making a significant lifestyle change, it’s essential to ensure that you’re choosing the right plan for you. This diet plans comparison makes the process much…

• Vegetarian Borscht with Kale: a comforting soup recipe for the DailyBuzz Moms 9×9

  Anne-Marie Nichols

  24 Jan 2012 | 8:15 am

  I love borscht and grew up eating the Manischewitz version out of a large glass jar, cold with a dollop of sour cream. Then I discovered the “real thing” – Russian style borscht made with carrots, beets, cabbage, dill, mushrooms and potatoes, served warmed as a comforting winter soup thanks to Barbara Kafka’s classic cookbook, Soup, A Way of Life. I remember her recipe for Vegetarian Borscht as being very labor intensive. I made a triple batch and it literally took me all afternoon to chop those vegetables! I was exhausted by the time the borscht was done, but it was so worth it. As…

• 

  foodgawker

• Rabbit in Almond Sauce

  Delicious Shots

  27 Jan 2012 | 10:56 pm

  Rabbit in Almond Sauce. Valentine's Dinner perhaps?

• Turkey Chili

  thefreshfridge

  27 Jan 2012 | 10:56 pm

  Smoky Black Bean & Turkey Chili

• Dutch Baby Oven Pancake

  annalisesandberg

  27 Jan 2012 | 10:55 pm

  Dutch Baby Oven Pancake

• Pudding

  sarettam

  27 Jan 2012 | 10:55 pm

  Chocolate pudding (in Italian)

• Marshmallow Conversation Hearts

  afarmgirlsdabbles

  27 Jan 2012 | 10:54 pm

  Homemade Marshmallow Conversation Hearts

• 

  King Arthur Flour - Baking Banter

• Have supper with us: A taste of The Baking Sheet

  Susan Reid

  27 Jan 2012 | 8:00 am

  Is there anything more comforting in winter than a pot of soup on the stove and bread in the oven? Bakers, by their very nature, possess the perfect antidote to winter’s cold and dark. As the seasons turn, The Baking Sheet features original recipes to suit. I get lots of emails from readers telling me the arrival of their latest issue is an event that causes them to carve out some time in their favorite chair, hot beverage nearby, to read, enjoy, and plan meals to come. From Sylvia S. in Chester, SC: I love The Baking Sheet! The comments along with the recipes give a lot of insight into…

• Homemade lemon curd in under 10 minutes? No joke – here’s how.

  PJ Hamel

  23 Jan 2012 | 11:16 am

  So, I was browsing through my Modern Baking magazine last night, and came across the slickest little recipe ever: Microwave lemon curd. I mean, I know you can make lemon curd at home, but doesn’t it involve egg yolks, and stirring a pot on the stove, and transferring some of the hot liquid from one bowl to another and back again… No thanks – too busy! But THIS lemon curd, made simply by stirring everything together and cooking in the microwave for 7 minutes? I can do that. Modern Baking, since I know you’re wondering, is the main trade magazine of bakery professionals:…

• Mini King Cakes: Good times to make a roll with your Krewe

  MaryJane Robbins

  23 Jan 2012 | 3:27 am

  Just like everyone is Irish on St. Patrick’s Day and all the world is in love on Valentine’s Day, everybody is part Cajun on Mardi Gras. True, is it not cherè? Maybe it is the colors that draw us in, the rich purple and green, the flashes of bright gold. Perhaps it is the freedom of a little wine and a lot of good food that calls our spirits. True Mardi Gras has nothing to do with inebriated co-eds flashing their …er… um… cupcakes to earn beads. It is a family-based FREE celebration of joy, fellowship and heritage. King Arthur Flour’s King Cake mix and…

• Grissini: breadsticks for grownups.

  PJ Hamel

  19 Jan 2012 | 3:47 pm

  Snap, crackle, pop! Captain Crunch. Extra crispy Kentucky fried chicken… Seems like food companies are always playing on our addiction to snap-crackle-pop-crunch-crisp in our foods. Think potato chips. Crackers. Oreos. And the whole range of “munchies” (popcorn, pretzels, granola bars, peanuts) that’ve become a serious part of our on-the-go culinary culture. When it comes to most of us, any time is crunch time. Sure, there are advocates of smooth as well. Who doesn’t love a silky crème brulée? Or the sinuous curve of thick hot fudge oozing over a scoop of vanilla ice cream?

• Lemon Sugar Crunch Buns: a non-traditional take on Tiger Bread

  MaryJane Robbins

  18 Jan 2012 | 3:52 am

  Add a little lemon to your favorite sugar cookie recipe, and you’ve got lemon cookies. Add a little sugar to your favorite dough recipe, and you’ve got basic sweet dough. But what would happen if they were to collide head on? You would get Lemon Sugar Crunch Buns, that’s what. A tender and soft sweet dough bun with a crunchy lemon sugar cookie style topping. A funky, chunky, crazy pavement of lemon topped with the extra crunch of coarse sugar makes for an addicting taste and texture that keeps you coming back, bite after bite. Quite a few of our taste testers said it was the…

• 

  My Sweet and Saucy

• Crew’s Ombre Surf 1st Birthday Party

  admin

  2 Jan 2012 | 4:30 pm

  To start off the New Year right I thought I would blog one of my favorite kid’s parties yet!  My sweet friend and photographer Ashley Rose’s little boy, Crew, turned 1 this year and I was lucky enough to be a part of this amazing party!  Ashley is a super mom and basically did all of the design, decorating, projects, etc for the whole day! Some of my best girlfriends Elizabeth and Karrie from Posh Paperie created the fabulous invitations and the Wedding Chicks made these adorable printed bags! How cute is this cereal and breakfast bar… Chocolate milk shot glasses anyone…

• sTORIbook Weddings Episode Tonight: A Marie Antoinette Wedding

  admin

  27 Dec 2011 | 11:33 am

  A couple months back we had the pleasure of doing two of the weddings for Tori & Dean’s new show sTORIbook Weddings and we are excited to announce that the final wedding we worked on with them is airing for the first time TONIGHT December 27th at 10/9c on the Oxygen Network.  I have to say that this is my favorite wedding yet that we got to be a part of and we made a TON of desserts and cakes for it! The theme was Marie Antoinette and we pulled out all the stops for it.  I even had a fun time filming a private cake tasting at Tori & Dean’s house for the bride and groom,…

• A Gorgeous Rustic, Elegant Wedding at The Villa!

  admin

  22 Dec 2011 | 3:16 pm

  I am just in love with this next wedding that I got to be a part of!  The couple are good friends of Carissa, from JL Designs, who did all the floral design and clearly you can tell that they are have fabulous taste!  They wanted their wedding design to be early southern california history mixed with some masculine texan details.  I love the rich color scheme and the rustic touches here and there.  The talented Ashley Rose photographed the whole wedding and I love think the photos are dreamy!  The Villa at San Juan Capistrano was the fantastic venue it was held at. How cute are these…

• Featured in Southern Wedding Magazines: Mini Desserts

  admin

  16 Dec 2011 | 6:29 pm

  We were so excited to be featured in Southern Wedding Magazine for our Southern Style Mini Desserts!  We chatted with the ladies over at the magazine about what their top favorite desserts were and then we created them in mini dessert form.  We were lucky enough to have Brandon Flynn shoot the gorgeous photos for us…I had a lot of fun styling these mini treats! Mini Banana Cream Pie Shot Glass Desserts Heart Shaped Blueberry Pies w/Initials Mini Vanilla Bean Pound Cake w/Fresh Raspberries Mini Strawberry Rhubarb Lattice Pies Mini Key Lime Pies Mini Skillet Blueberry Crumble w/Vanilla…

• Scout’s 1st Birthday Party

  admin

  9 Dec 2011 | 12:50 pm

  One thing I love about being in the wedding industry is all the amazing vendors I get to meet and sometimes even share in their families special day as well!  These gorgeous photos were taken by the amazing photographer Chenin, from Boutwell Studios! Chenin put on this fabulous rainbow birthday party for her little girl Scout’s 1st birthday!  We were lucky enough to be able to do the two cakes for her, but all the rest was Chenin’s magic We based the cake design off of her invites and I just love how it turned out with the rainbow chevron pattern We also did a little buttercream…

• 

  The Perfect Pantry®

• Other People's Pantries #182

  Lydia (The Perfect Pantry)

  27 Jan 2012 | 11:07 pm

  From Veee, in Austin, Texas: My pantry is long and narrow so it isn't easy to take pictures but I hope you can get the idea. I have 5 shelves plus the floor along one wall. And one shelf above a clothes rod on the end.

• Recipe for cardamom-brown sugar snickerdoodles cookies

  Lydia (The Perfect Pantry)

  26 Jan 2012 | 8:28 am

  What I love about snickerdoodles: even if you're not a baker, and I am not, you always have all of the ingredients you need to bake these cookies right in your pantry. Cream of tartar might not be in constant rotation, but you know you have it somewhere in the rear of your spice rack, and even if it's almost ancient, like mine, it will give these cookies the bit of puff they need. The cardamom in this recipe lends the cookies a grown-up air, but kids will love them, too. We sprinkled ours with a pinch of extra cardamom after they came out of the oven. If you like your cookies sweeter,…

• Recipe for salmon and quinoa patties with lemon-yogurt sauce

  Lydia (The Perfect Pantry)

  24 Jan 2012 | 9:15 am

  Here at the log house, we usually eat family style, serving ourselves from communal bowls and platters. However, every now and then, I like to fancy it up a bit. I don't mean that the food gets fussy or complicated; rather, I take an extra minute or two with presentation, even when it's just for my husband Ted and me. (How romantic is that?) We love salmon and quinoa patties burger size on a bun, with the lemon-yogurt sauce slathered on top, but this time, I used a 2-1/2 inch round pastry cutter to form them into delicate appetizer-size bites. Don't they look pretty? Quinoa takes…

• Recipe for vegan butternut squash and chickpea stew

  Lydia (The Perfect Pantry)

  22 Jan 2012 | 9:30 am

  When the aroma of cinnamon fills the house, I follow my nose to the kitchen, expecting to discover muffins or baked apples in the oven. Sometimes, the intoxicating smell of cinnamon comes from something even better: a savory, Moroccan-inspired vegan butternut squash and chickpea stew in a tomato sauce infused with cinnamon and coriander. A hint of smoky-hot harissa, the assertive North African pepper paste, balances the sweetness of the squash, and seems absolutely necessary here. (Kathy, my spicy-food-averse cooking assistant, loved the gentle heat, so you know it's not too spicy.) Make…

• 

  Cajun Chef Ryan

• Gumbo Number Nine

  Ryan Boudreaux

  9 Jan 2012 | 2:14 pm

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

• Happy New Year

  Ryan Boudreaux

  9 Jan 2012 | 10:10 am

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

• Guide to Holiday Treats

  Ryan Boudreaux

  15 Dec 2011 | 10:27 am

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

• Chocolate Bourbon Pecan Pie

  Ryan Boudreaux

  14 Dec 2011 | 9:41 am

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

• The Food 52 Cookbook, a Book Review

  Ryan Boudreaux

  22 Nov 2011 | 5:00 am

  The Food 52 Cookbook 140 winning recipes from exceptional home cooks A review by Ryan Boudreaux This is one big book! The hardback is 425 pages plus an index, and includes recipes for summer, fall, winter and spring, a section about the contributors, and menus. From the book, the Best Cooks Are Home Cooks. Accomplished food writers and editors Amanda Hesser and Merrill Stubbs had a mission: to discover and celebrate the best home cooks in the country. Each week for fifty-two weeks, they ran recipe contests on their website, Food52.com, and the 140 winning recipes make up this book. They…

• 

  My Wooden Spoon™

• Easy, Creamy Chicken Enchiladas

  A Cowboy's Wife

  18 Jan 2012 | 12:28 pm

  Every since I started meal planning, I have been coming up with really easy, budget friendly recipes like these creamy chicken enchiladas.  I have only been cooking one big meal a day, the 5 O’Clock meal, these days, the only meal that we are all together for. And remember, it’s proven that having a meal at the table with your family makes for better relationships with your kids! These enchiladas are definitely some of the better ones I’ve made and are perfect for parents who still have to cook something up for supper after working hard all day! What makes this so easy is…

• Quick & Easy Ham and Cheese Calzone

  A Cowboy's Wife

  17 Jan 2012 | 12:22 pm

  Quick and easy; that seems to be our food motto these days.  With Church & school functions, work, and sports, making a ham and cheese calzone is just one of the easy recipes I’ve been cooking up lately.    It’s a meal that to grab and go which we frequently do with basketball season in full bloom.  Concession stands have drained me this school year so I try to get most of us full before we ever get to the game. Know what I mean? I honestly had no plan for the dough when making this so bare with me.  The neat thing about this meal idea, is that you can put anything you…

• The Best Time to Make Home-Style Potatoes

  A Cowboy's Wife

  10 Jan 2012 | 11:03 pm

  Meat and taters….that seems to be the heart of our meals most days so making sure I can make them taste good all the time becomes a challenge.  I’ve baked them with Ranch dip, mashed them with butter and cheese, and done just about everything else I can think.  One of our most favorite ways to eat taters is to pan fry them. Our secret is to cook them in the same pan a steak has been cooked in!  I knew we had steaks the night before so I covered the pan and saved the goods for the next day.  There wasn’t much grease but all those little pieces are still there and…

• 14 Hours Later, Slow Cooked Short Ribs Were Devoured

  A Cowboy's Wife

  9 Jan 2012 | 5:24 pm

  Slow Cooked Ribs…mmmmm, sounds heavenly huh?  Well, my guys thought so!  I watched them devour these ‘fattier than I’d like ribs’ that took 14 hours to cook, while I happily savored every moment of my taters. I’m making every effort to make my crockpot feel loved.  I’ve always used it for the basics like beans but have never really ventured too far beyond that.  I’m way too comfortable with the same type of cooking and thought it was time to take a risk!!!  I know, watch out right?! This was one of the easiest recipes that took 5 minutes to prep…

• January Week Two Meal Plan

  A Cowboy's Wife

  7 Jan 2012 | 10:59 am

  My first week’s meal plan worked out really great!  While I didn’t enjoy sitting down to plan the meals, I did enjoy seeing your guesses, seeing what I actually spent, and not having to worry about what to cook each night of the week.  So before we get to week two’s meal plan, let’s find out what I actually spent for the first week and who won the Chef’s knife with the closes guess! I was able to get everything on my list except hot dog buns, which I had to come back and get later in the week.  Next time I do this, I’ll make separate transactions and…

• 

  Ultimate Foodie

• Stuffed Pork Loin with Brandied Cranberry Sauce

  Karen

  17 Jan 2012 | 10:33 pm

  We’ve been focusing on cooking more at home lately (except of course when we travel for work) and teaching the kidlets their way around the kitchen more and more. Over the weekend our oldest, who will be twelve in a month or two, actually made an entire batch of cookies all on her own with no physical help from either of us…just the occasional question. She’s been helping more and more with making dinner and it’s been a big help in overcoming her picky eater tendencies! In fact, tonight she even helped with making dinner and didn’t balk at the addition of spinach…

• Pizza 17 on 17th Street in Washington DC Reviewed

  Adam

  6 Dec 2011 | 3:54 pm

  I have always been hesitant to try a new pizza place.  I am way to particular when it comes to a perfect pizza and what I like.  The other night I was hungry and out looking for somewhere to eat when I walked by it.  I never really see a ton of people inside Pizza17 on 17th street in Washington DC, so when I was looking for dinner the other night I almost didn’t stop in.  Thank god I did because the crust and some of the toppings at Pizza17 are some of the best that I have had in the Washington DC area. 1523 17th St NW (between N Church St & N Q St) Washington, DC 20036…

• Bravo Bistro Bistro Washington DC!

  Adam

  17 Aug 2011 | 9:01 pm

  So I ordered food through Foodler.com from Bistro Bistro in Washington DC and for the first time the order never made it.  Foodler claimed that Bistro Bistro Washington DC got the order and Bistro Bistro claims that they never saw the order.  Regardless of what happened, I wrote to Foodler to let them know I was upset, and in Foodler fashion they called and took immediate care of me. On the other hand, I also called Bistro Bistro which is one of my favorite local Italian Restaurants.  Not only did they take care of me, but the manager got on the phone, apologized and would not let me hang…

• Not quite the Revolution Jamie Oliver was looking for…

  Karen

  9 Aug 2011 | 10:57 pm

  If you haven’t heard about Jamie Oliver’s Food Revolution, then you’re either so busy whipping up your latest creation or well…I have no idea what else you could possibly be doing to not have heard about it. Jamie Oliver has a massive passion for healthy food, especially when it comes to public schools and what they serve our kids as “school lunch”. Remember Mystery Meat, creamed “corn”, and tater tots fried within an inch of their life all served on a pressed formica tray in pale shades of vomit orange, green and blue? Yeah, those school…

• Three Olives Lemon Lime Cocktails – Thanks Nick Dellavella

  Adam

  27 Jul 2011 | 8:05 pm

  The other weekend I went to Philadelphia to get away from DC for a while.  Not to mention to have a few pretzels and hit one of my favorite showtunes nights in the country.  During my trip I ended up meeting someone named Nick Dellavella who is a Rep. for Three Olives Vodka.  Now if you know me you know that I never stray from my Absolute Raspberry and soda water, but with enough pressure, Nick convinced me to try the brand new Three Olives Lemon Lime “The Dewd” Vodka.  Surprisingly enough, I ended up loving it.  Not only can you make a ton of Three Olives Cocktail Recipes…

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  Cooking with Amy: A Food Blog

• Ed Kenny talks Hawaiian Food

  Amy Sherman

  17 Jan 2012 | 9:58 pm

  I've been a fan of the restaurant Town in Kaimuki since I first dined there back in 2008. I always make a point of visiting whenever I'm in Honolulu. Ed Kenney is the chef and owner, and a great voice for sustainability in the food system. He's very approachable, in fact you'll see him shopping at the farmers market most weekends. He also has his finger on the pulse of what's happening so on my last visit I got a sat down to chat with him about the local Oahu food scene and since I'm heading back tomorrow, I thought it's about time I shared this interview...What do you think would surprise…

• The Good Food Awards 2012 January 13-14

  Amy Sherman

  10 Jan 2012 | 7:28 pm

  Photo credit: Marc Fiorito Now in it's second year, the Good Food Awards comes to the San Francisco Ferry Building this weekend. It's a celebration of food in the categories of beer, charcuterie, cheese, chocolate, coffee, pickles, preserves and spirits. The awards draw attention to the most delicious, authentic (no artificial ingredients) and responsible food (GMO-free, respect and fair compensation). More details on the guiding principles here. The awards are a great way to learn about some of the best speciality foods being produced in America today and if you come to the award ceremony or…

• Sweet Treats for January

  Amy Sherman

  5 Jan 2012 | 2:26 pm

  It's January and while Christmas cookie season is officially over, some of us still need a treat before Valentine's Day rolls around....When I was offered samples of Almondina cookies I was happy to accept. I'm already a big fan of these crunchy cookie crisps with chewy bits of fruit. But I had no idea how many flavors there were. I have always bought the original version which has almonds and raisins. Like a very thin style of Italian biscotti, they are hard and crunchy but some have a chewy bit of fruit like raisins or cherries. They also come in a bran version that I think would be…

• 2012 Food & Dining Trends

  Amy Sherman

  30 Dec 2011 | 1:47 pm

  In no particular order, here are my predictions with a tiny sprinkling of wishful thinking...Yes, please! More transparency and labeling in the food systemHave you been to a supermarket lately? All the seafood is now labeled so you know where it comes from and whether or not it is farmed and if color is added. That is amazing considering that not long ago seafood had barely any labeling at all, but it's just the beginning. I believe consumers will demand labels on produce and meat too. Food contamination and security issues are only a few of the issues driving this trend. Foraging, hunting…

• Brussels Sprouts and Miso Dressing Recipe

  Amy Sherman

  27 Dec 2011 | 12:38 pm

  Add to my list of New Year's resolutions, use more condiments and ingredients lurking in the fridge. My refrigerator is packed with Chinese sauces, jams and jellies, and various sauces and mustards. Sometimes I barely have room for anything else! So I am trying to use the things I probably used once and then forgot about. First up, miso. I love the salty savory rich flavor of miso, which is a fermented soy bean paste that is like pure umami. You've probably had miso in soup at a Japanese restaurant. I especially like white or shiro miso which also has some sweet buttery notes. I've used it in…

• 

  Carrie's Sweet Life

• Spicy Dr. Pepper Pulled Pork

  Carrie

  26 Jan 2012 | 5:29 am

  I actually love Pioneer Women, I know some have a strong dislike others love her. I love her recipes and her personality… I don’t love her blog because of all the pictures. It just slows down my reader too much to scroll through that many pictures. But I do DVR her show. And this was recently on. It sounded good but a little spicy for us. So I adapted it to fit out tastes. It was PERFECT. We only ate about half the roast this way, the other half I’ll be using to make pork quesadillas. This is NOT spicy at all, we don’t like spicy so I paired it down a ton, it did have…

• White Chocolate Caramel Pretzels

  Carrie

  25 Jan 2012 | 6:27 am

  These really should be named crack pretzels. I knew I HAD to make these for the scentsy party I hosted, this way I could pawn the goodness off on others. I however was not prepared on just HOW could these would be. You couldn’t eat just one. Who doesn’t love caramel and chocolate. Oh yea the one attendee who doesn’t like white chocolate, you could easily fix that by using chocolate in it’s place. These really are delicious and simple to whip up. Just make sure you have others to help feed the addiction so you don’t end up eating all of them yourself.  …

• Deli Wraps

  Carrie

  24 Jan 2012 | 5:32 am

  I hosted a scentsy party over the weekend and wanted to have a few light appetizer type things for people to eat. For some reason I could not get little wraps or pinwheels out of my mind. But did wanted the traditional mexican ones that I have had before. This was the first recipe to pop up via all recipes so I adapted it to what I wanted. These were very good. You could use any kind of meat and cheeses you like as well as any kind of spice you like. I served this with tequilaberry salad as well as some pretzels I’ll be posting later this week.     Print…

• Menu Monday

  Carrie

  23 Jan 2012 | 12:35 pm

  Another week, and for once I am excited for our menu It’s been a while since that happened maybe this pregnancy will finally be nice to our menu. Need some more inspiration check out other Menu Plan Mondays. Monday: Spicy Pop Pulled Pork and Roasted Broccoli Tuesday: Chicken in Mushrooms in a Garlic White Wine Sauce Wednesday: Beef and Broccoli, still debating on recipe anyone have a favorite? Thursday: Pulled pork quesadillas using the pulled pork from Monday Friday: Cheesy Ebelskievers Saturday: Baked lemon herb shrimp with roasted potatoes Sunday: Dinner with the family, if I host…

• Chocolate Chip Muffins

  Carrie

  20 Jan 2012 | 5:26 am

  Winter finally decided to come to MN this week. It’s been a cold week. Yesterday we woke up to a temp of -11 with a feels like of -28. And we didn’t make it about 0 all day, with a feels like much below all day. One wonderful luxury of a SAHM is you don’t have to leave the house. So we did just that. We actually made these on Monday because I was craving some muffins. But on days it’s too cold we always bake something because it keeps a little someone busy. Pretty soon she’ll be able to make me muffins from scratch by herself These muffins were seriously so…

• 

  Inkwatu

• Iconic memory

  Hilton Kean Jones

  16 Jan 2012 | 4:56 pm

  Countless childhood trips from Illinois down to the Mississippi Gulf Coast, Florida, and New Orleans and always, even more than the water, this was the image that I identified with the deep South. Yes, I know, moss is bad for the tree and it’s full of chiggers! Nevertheless… Most images link to larger images. click on larger image for closeup Copyright © 2012 Inkwatu. This Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, the site you are looking at is guilty of copyright infringement. Please contact legal@inkwatu.com…

• Year ’round Holiday decorations

  Hilton Kean Jones

  30 Dec 2011 | 10:26 am

  I think I will leave up my holiday decorations year ’round. Why not? They make me feel good. Long, long ago, there used to be a small, downtown cafe in St. Pete that was decorated with year ’round Christmas tree lights strung around the ceiling. I could almost swear it was where the Central Coffee Shoppe is now, but not certain. That was more than 30 years ago. This particular decoration, pictured above, is my favorite, even after all these years. Thank you, Nathan. I think I may drag out my Halloween, Thanksgiving, and Easter Bunny decorations, too, while I’m at it. Most…

• Homegrown lettuce from a neighborhood garden

  Hilton Kean Jones

  20 Dec 2011 | 4:36 pm

  A friend brought me a great gift today: fresh lettuce she picked herself from a plot she maintains in a community garden at the end of her street. Although I, personally, lack the drive for such industry, I’m certainly glad she doesn’t! Isn’t it great to know where your food comes from? The word, “community,” in that phrase really strikes a resonant chord with me. There’s something “right” about it being grown by real people, not a monolithic corporation in some distant state or country. This salad has got to be fresher than anything on earth.

• Happy Holidays!

  Hilton Kean Jones

  13 Dec 2011 | 7:20 am

  Most images link to larger images. click on larger image for closeup Copyright © 2012 Inkwatu. This Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, the site you are looking at is guilty of copyright infringement. Please contact legal@inkwatu.com so we can take legal action immediately.Plugin by Taragana InkwatuDelightsNearAndFar

• Variation on a Butternut Squash Soup Zack Shack recipe

  Hilton Kean Jones

  5 Dec 2011 | 9:47 am

  A fellow blogger (he publishes Zack Shack) and friend has posted several recipes that have made my mouth water. Recently, Zack had a recipe for Brined Turkey Butternut Squash Soup that I simply had to try since I only recently learned how to cook winter squash. To me, it seemed that the heart of Zack’s recipe was the use of lite creamed cheese instead of cream, which is what typical recipes call for. In checking around online, I noticed some additions that I had laying around that I wanted to use up: carrots and apples. I took that idea from this AllRecipes recipe: Butternut and Apple…

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  Fun and Food Blog

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

  27 Jan 2012 | 3:31 pm

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

• Free 2012 Calendar Giveaway on Fun and Food Cafe

  19 Jan 2012 | 12:28 pm

  I opened my mail this morning and I am excited to see that Fun and Food Cafe's custom calendar for 2012 has finally arrived! Here's a preview of how it looks like! it looks so cute, and so inviting, just the way I wanted it:) I wanted to organize a giveaway in the New Year, but due to delays in printing and shipping, it got pushed off. But nevertheless, its still mid-January, and I have a cool calendar with delicious food photos to give away to one lucky reader on FFC! There are 12 amazing... Please Click the Title for the Full Post

• How to Make Your Own Soy Milk

  19 Jan 2012 | 9:00 am

  Many people have allergies to dairy, or are lactose-intolerant, making it inevitable for them to use milk alternatives, thereby choosing Soymilk instead of regular milk. And though several brands and flavors of Soymilk is available out there in the stores, if you use it on a daily basis, this can get to be an expensive affair! But, by making your own Soymilk at home, you can save tonnes of money, as well as get fresh milk every 3-4 days. Its really easy, and unbelievably cheap, plus you can use... Please Click the Title for the Full Post

• How To Make Caramel Sauce

  16 Dec 2011 | 12:34 pm

  Caramel is the backbone of caramel sauce, but it’s also ideal for coating nuts, fresh fruit, or the bottom of ramekins for Crème Caramel(pictured above) and other caramel-topped desserts. And it can add a touch of sweet and gooey to anything from cakes and tarts to brownies and ice creams. Contrary to what one might think, making Caramel Sauce at home is not too hard. It just needs some patience, and you need to stand hovering above the stove as sugar can go from Caramel to burnt in no time! I... Please Click the Title for the Full Post

• Peppermint and Vanilla Butter Cookies

  8 Dec 2011 | 9:58 am

  Just as wreaths, stockings and mistletoes signify the spirit of christmas, cookies and cakes do their part in spreading the joy all around. As the festival of christmas is just a few days away, people have started baking goodies and packing them in decorative tin boxes and wrapping papers, shipping them across to their loved ones and friends, wishing them joy and success in the days to come. Some flavors and smells reign the kitchens in these festive days, including, but not limited to... Please Click the Title for the Full Post

• 

  RealEpicurean.com

• Why I Buy a Veggie Box and Think You Should Too

  Scott

  19 Jan 2012 | 1:39 pm

  For a couple of years now I’ve been buying a vegetable box each week. Some people think that it is a waste of money and are quite entitled to their opinions, but for me it has allowed my kitchen adventures to take on a whole new lease of life. So, what could be so amazing about a vegetable box that it changes the whole way you cook? This past week mine contained parsnips, swede, sprouts, potatoes, pak choi, celeriac and cauliflower. None of that is particularly exciting, you might think, but what it does is allow me to do is eat tastier food, all of the time. And next I’ll explain…

• Spiced Pumpkin Soup with Truffle Oil

  Scott

  15 Jan 2012 | 6:52 am

  Spiced Pumpkin Soup This pumpkin soup almost didn’t make it to the blog. That’s not to say it isn’t delicious (it is), but it’s just so simple anyone could do it. Still, it tasted so good I just had to share it. I’ve had a couple of small pumpkins sitting in the conservatory for a month or so now. They arrived in my weekly vegetable box and while I love pumpkin, I just hadn’t got around to doing anything with them. Still, the great thing about pumpkin is that it will last for months after picking before it starts to go bad. Pumpkin is delicious but has a…

• Walnut and Honey Tart

  Scott

  8 Jan 2012 | 12:45 pm

  Opening Walnuts Last autumn Gosia went pretty crazy about picking her own walnuts. Now I’ve got nothing against foraging, but she’d spend day after day in the local park filling up buckets with so many walnuts I highly doubt we’ll ever get around to using them all. This is the first dish we’ve made with the aforementioned nuts. We’d been watching River Cottage over Christmas when Hugh baked a Walnut and Honey Tart which looked absolutely delicious; ours – which I hope will also be delicious – is in the oven as I type this. Walnut and Honey Tart…

• The Perfect Honey-Mustard Roast Ham Recipe

  Scott

  2 Jan 2012 | 2:10 pm

  It’s the start of 2012; I suppose that means I need to start this post by wishing you all a Happy New Year! Typically for a family with a young child we stayed in on New Year, meaning we missed out on the festivities. This also led to me spending the turn of the year complaining – quite loudly – about how the nearby fireworks had awoken Mia who was now sitting in bed and crying. Honey-Mustard Roast Ham We always celebrate the first day of the new year by sitting down as a family for a traditional roast dinner (no healthy eating here, at least not yet!). As yesterday was my…

• World’s Best Flourless Chocolate Cake Recipe

  Scott

  30 Dec 2011 | 2:44 pm

  When my sister said to me that instead of a present for Christmas she just wanted a chocolate cake I really had to get my thinking cap on! I needed something both eye-catching and delicious – and this is what I ended up with. The World's Best Chocolate Cake? I knew I couldn’t get away with a chocolate sponge cake with the obligatory buttercream filling / topping – you can buy those anywhere. And while I could make a fancy looking Holiday Tree Bundt Cake that would be sure to look impressive, it probably wouldn’t taste like anything more than a whole lot of sponge.

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  Kalyn's Kitchen

• Crockpot Recipe for Hungarian Pot Roast with Sour Cream and Paprika Gravy

  Kalyn

  27 Jan 2012 | 5:47 pm

  This fantastic pot roast made in the crockpot tastes great for Phase One. (We're nearing the end of the Month of Daily Phase One recipes, and I'm trying to make sure I've shared as many of my long-time Phase One favorites as I can mix in with the new recipes.  This Crockpot Recipe for Hungarian Pot Roast with Sour Cream and Paprika Gravy is something I used to make on the weekend when I was teaching school, and then I'd take it for my lunch all week.  I'd never get tired of eating this delicious pot roast!) A few weeks ago I made this Hungrian Style Pot Roast with…

• Chicken Breasts with Cilantro and Red Thai Curry Peanut Sauce

  Kalyn

  26 Jan 2012 | 6:39 pm

  This is one of my favorite Phase One recipes with chicken! (Next up for our Month of Daily Phase One recipes, this amazing and simple recipe with sauteed chicken breasts topped with a sauce flavored with cilantro, ginger, garlic, peanut butter, coconut milk, and red Thai curry paste.  This is one of my all-time favorite ways to cook chicken breasts, first posted in 2007.  The recipe has been needing new photos for a long time so it makes me very happy to be able to give it an update!) When I featured Thai Kitchen Lite Coconut Milk for Kalyn's Kitchen Picks, along with my recipe for Thai…

• Recipe for Easy Pan-Fried Pork Tenderloin with Mustard Sauce

  Kalyn

  25 Jan 2012 | 8:13 pm

  Pork Tenderloin is lean, inexpensive, and quick for a Phase One dinner! How about a new ultra-easy pork recipe for our Month of Daily Phase One recipes?  Lately I'm loving pork tenderloins, a lean cut that's usually sold in packs of two with a total weight of about two pounds.  As long as you're careful not to overcook the meat, pork tenderloin is incredibly easy to cook well, and Jake and I both loved this pork tenderloin with mustard sauce.  If you have an instant-read meat thermometer, I'd pull it out of the drawer for this recipe.  The USDA now recommends pork be…

• Recipe for Canned Tuna and Tomato Salad with Sunflower Seeds

  Kalyn

  24 Jan 2012 | 8:37 pm

  This salad is a great Phase One lunch with a lot of my favorite flavors! Since we're working our way through a Month of Daily Phase One recipes, it seemed like a good time for me to update this favorite lunch salad of mine, which was lounging around in the recipe archives without a single photo clear ever since 2005.  I've made it plenty of times since then, even improving on the original recipe a bit, and finally got around to snapping a few pictures!  As I made this I thought about the name of the salad, realizing that when it comes out of a can I used to call it "tuna…

• Breakfast Casserole Recipe with Spinach, Leeks, Cottage Cheese, and Goat Cheese

  Kalyn

  23 Jan 2012 | 7:43 pm

  This Breakfast Casserole with Spinach, Leeks, Cottage Cheese, and Goat Cheese is a fabulous breakfast for Phase One! (We're almost in the final week of the  Month of Daily Phase One recipes and I didn't want to miss this breakfast casserole from January 2010, which is one of my favorite breakfast casserole combinations.  It does have ingredients which some people might not have on hand, but trust me, this is worth putting a few items on your shopping list!) I can tell there are a lot of you who are either getting started on the South Beach diet or going back to Phase One for a diet…

• 

  A Mindful Carnivore

• Where a book leads

  Tovar

  27 Jan 2012 | 6:09 pm

  There is something about following an animal. Here, the tracks cross a gurgling brook. There, they head for a thicket dense with softwood saplings. If you stop and look, you can almost see the animal, leaping here, pausing there. It doesn’t matter whether you’re a hunter, hiker, wildlife photographer, or all three. There’s always mystery, always a tinge of excitement. Sometimes in winter a deer or bobcat leads you across familiar terrain. Plainly visible in the deep snow, the prints meander down a valley. They pass a cluster of young maples where bucks pawed the ground in autumn. You…

• When tree-huggers hunt: An update on AOH

  Tovar

  5 Jan 2012 | 3:58 pm

  The spread of adult-onset hunting (AOH) continues to worry experts. Photo courtesy of Deborah Perkins As noted by this author a year ago—and discussed in his recent profile of three adult-onset hunters and his presentation on his thesis research—precursor conditions and potential warning signs are alarmingly diverse. The suspected correlation between AOH and food co-op membership has, for instance, been confirmed. Last year, an introductory hunting class was offered at Madison, Wisconsin’s Willy Street Co-op. On February 23rd, another will be offered at the Seward Co-op in Minneapolis.

• Luck is a strange animal

  Tovar

  18 Dec 2011 | 7:23 pm

  Main ingredient for deer-track soup The past three years in a row, I have taken a buck in the first week of rifle season, less than a mile from home, in thick woods with few deer. Each of those years, I was too busy to spend many hours hunting and didn’t expect to bring home venison. Against the odds, though, bucks appeared. This year, I was equally busy, with grad school and book revisions each demanding maximum attention just as deer season arrived. I was not, however, equally lucky. During Vermont’s sixteen-day rifle season, I got to the woods on weekends, for a couple of hours each…

• Hunting philosophies in ten words or less

  Tovar

  18 Nov 2011 | 9:27 am

  Reminders can be rude. A few days ago, I was driving along, thinking about my time in the woods last weekend. I had hiked into the forest with a near-full moon peering down at me through the clouds, a thin mantle of snow cloaking ground and trees. At sunrise, I had enjoyed the play of light and shadow, and the sound of ravens quork-quorking overhead. I hadn’t seen any deer, but had savored the hours. What, I wondered, might I distill from those mornings? It was, after all, high time I wrote a blog post. Caught up in twin whirlwinds—the final copyedits on my book and the final month of the…

• Flesh without animals: The future of food?

  Tovar

  15 Oct 2011 | 8:06 pm

  Imagine meat that not only comes in plastic, but grows there. For years, scientists have been developing methods to grow “tissue cultures” for human consumption. Last month, an article in Mother Jones reported that these food wizards may be getting closer to bringing lab-grown meat to market, though serious obstacles remain. Not least among these obstacles is the very idea of the stuff. Call it what you will: “petri meat,” “lab meat,” “test-tube meat,” “in-vitro meat,” or “shmeat” (sheet of meat). It gives people the willies. For me, it conjures images of gelatinous…

• 

  Spicy Tasty

• Cauliflower Soup

  arthi

  17 Jan 2012 | 11:25 pm

  This cauliflower soup is a nice substitute for rasam. When we feel bored of having rasam, we can have this dal soup. This is very simple and to make and can be served as regular soup with crushed pepper. Time of preparation : 30 minutes No of servings : 2 to 3 Spice level : 3 Ingredients: Cauliflower florets (washed and cut)- 1/2 cup Toor dal – 1/3 cup Water – 2 cups Onion (finely chopped) – 1/3 cup Tomato (chopped) – 1/2 Green chillies – 4 (according to spice level) Turmeric powder – 1/2 tsp Salt – to taste Oil – 1 tbsp For Seasoning: Cinnamon…

• How to make Yogurt or Curd?

  Nithu

  16 Jan 2012 | 8:46 pm

  Yogurt is produced by fermentation of milk using curd culture. Making curd or yogurt at home is really simple. You can also get fresh yogurt without any additives and can save some bucks. Yogurt is nutritious and try to add a small portion of yogurt in your meal everyday. Step by step procedure for making yogurt at home. Before that,  the main ingredient is curd culture. Try to use home made curd for fermenting milk. Once I tried to make curd from store bought yogurt and it turned out sticky and not upto the mark. So I would always prefer home made yogurt as culture. To prepare around 32…

• Hummus Recipe (Simple Chickpeas Dip)

  Nithu

  14 Jan 2012 | 12:38 am

  Hummus is a popular Middle Eastern dip generally served along with Pita Bread. It is a simple and delicious appetizer made with cooked chickpeas (garbanzo beans), Tahini paste (sesame paste), garlic, lemon juice, olive oil and salt. It can also be served with Falafel, flat bread, tortilla chips, fresh or partially steamed veggies, etc. You can always alter the recipe according to your taste. Say you can add more lemon juice or garlic if you like it tangy or garlicky. You can also make it more exciting by adding Jalapenos or olives or sun dried tomatoes, etc. I have added pickled jalapenos to…

• Tomato Dal – Lentil and Tomato Soup

  Nithu

  8 Jan 2012 | 10:40 am

  Tomato dal is a simple and tasty lentil dish popular in South India. It is a healthy, gluten free and protein rich dish and complements roti and rice. Also, Wish you all a Happy Thiruvathirai and Arudhra Darshan… You can check the recipe for Thiruvathirai Kali, which is the traditional dish for today. Ingredients: Toor dal – 1 cup Asafoetida – a pinch Oil – 1 tbsp Mustard seeds – 1 tsp Urad dal – 1 tsp Cumin seeds – 1 tsp Curry leaves – 5 to 6 Dry red chilies – 2 Garlic cloves – 5 Chopped ginger – 1 tsp Green chilies –…

• Carrot Methi Thogayal – Carrot and Green Chutney

  Nithu

  5 Jan 2012 | 11:43 pm

  Carrot Methi Thogayal – Carrot Fenugreek leaves Chutney is a simple and tasty dish which I made recently. You can serve this as a side with white rice and curry or sambar/rasam. You can also mix it with white rice and eat it with papad or chips. I wanted to prepare something quick and tasty for lunch and my friend told me about this recipe which she tried from Sailusfood. Now this has become one of our favorite. Here you go… Preparation time: 25 minutes  No. of servings: 5  Spice level: 2.5 out of 5 Ingredients: Oil – 2 tsp Mustard seeds – 1 tsp Cumin seeds – 1…

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  Eating Out Loud

• Cinnamon Sugar Pita Chips Recipe

  Allen Williams

  3 Jan 2012 | 12:36 pm

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

• Chewy Chocolate Crinkle Cookies Recipe

  Allen Williams

  27 Dec 2011 | 10:47 am

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

• Meatball & Rutabaga Soup Recipe

  Allen Williams

  21 Dec 2011 | 2:47 pm

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

• Quilt Project #4: ‘Plus Quilt’ Layout Madness

  Allen Williams

  17 Dec 2011 | 3:06 pm

  This quilt project started with a simple request from Joe to make a new living room throw in shades of greys and browns. He wanted something urban and less colorful than my previous quilting. So, I shopped and shopped to find interesting fabrics for the quilt. My mom even sent a scrappy care package from [...]

• Connecting Threads Fabric Review

  Allen Williams

  11 Dec 2011 | 6:03 pm

  Connecting Threads may just be one of the best kept secrets in the quilting world. I rarely see it mentioned anywhere on the web and when I do, it’s usually people enticed by the prices who are afraid to purchase the fabric. The Vancouver, Washington based fabric company really seems too good to be true [...]

• 

  Jane Spice

• Grilled Shrimp with Mint Sauce

  24 Jan 2012 | 6:00 pm

  Today is Australia Day. To celebrate: I’ve created this amazing dish that’s synonymous with Australia as kangaroos, koala bears, the great outback and our amazing beaches are. Paul Hogan made famous the slogan “throw a shrimp on the barbie” back in the 80’s. When people find out I’m Australian this line is always quoted which is hilarious since most Australians never dream of saying it. Today, most families are celebrating with a bbq. Here I’ve made a simple mint sauce as a marinade to compliment the juicy giant size prawns/shrimp. These prawns are…

• Salt and Pepper Calamari

  25 Dec 2011 | 6:00 pm

  Surprisingly, salt and pepper calamari is a much loved appetizer here in Australia. Adults and kids alike order the golden brown calamari. It’s a featured item on most menus in Australia. To me, its a classic melting pot dish. East meets West. I made this recipe as part of our seafood Christmas lunch extravaganza. My three nephews love this dish, even though its on the spicy side. Here I combine fish sauce, with lemon juice, and three different spices: crushed coriander seeds, white peppercorns, and chilli flakes. The coriander adds an earthiness and fragrance to the calamari, while the…

• Sweet Potato Soup with a touch of Garam Masala

  6 Dec 2011 | 6:00 pm

  Last night was our annual crab fest gathering with a few of my special friends. We plan our crab dinner within the first week of crab season in San Francisco. I love crab, and crab to me is a big deal. But last night, it was this sweet potato soup that stole the show. We forgot about the crab, and instead couldn’t stop singing the virtues of this simple sweet potato soup. Sweet potato is the key ingredient in this soup recipe, and is enriched with the addition of cashews and tomato sauce. The soup is soft, silky, lightly sweet, and heart warming. A touch of garam masala spice –…

• My Radio Appearance ~ The Spice of Life: Benefits and Uses of Spices and Herbs

  8 Sep 2011 | 7:00 pm

  A couple of weeks ago I recorded my first radio talk show with the guys from An Organic Conversation the anchor show for Clear Channel’s Green Morning. The topic was on “The Spice of Life: Benefits and Uses of Spices and Herbs”. Preparing for the show was really fun. I met Helge the show’s host, and we came up with a list of spice questions that readers wanted to learn more about. We recorded in San Francisco, live to air, so there was no room for error. I was incredibly nervous, but really enjoyed having the big headset on with the live button pulsing in the…

• What spice can I substitute if I don’t have the correct spice on hand?

  27 Aug 2011 | 7:00 pm

  Cooking with spices is fabulous, that is, until you don’t have the spice you want or need. If you’re mid-way through a recipe and realize you’re missing a key spice, you can often substitute other spices in its place and get a similar flavor. Here’s a list of common spices and the substitutions that will replicate their flavor. No more abandoned recipes or groveling to your neighbor about needing a ½ teaspoon of a seldom-used spice. For a comprehensive list of popular spice questions posed by readers check out our resources section. Spice Substitution Allspice…

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  All Recipes

• Baked Salmon with Olive Salsa

  23 Jan 2012 | 12:00 am

  Baked Salmon with Olive Salsa

• Sour Cream Coffee Cake

  22 Jan 2012 | 6:31 pm

  Sour Cream Coffee Cake

• Endive Salad with Persimmon and Pomegranate

  22 Jan 2012 | 6:31 pm

  Endive Salad with Persimmon and Pomegranate

• Chicken Braised with Bacon, Onions and Riesling

  22 Jan 2012 | 6:31 pm

  Chicken Braised with Bacon, Onions and Riesling

• Chai Latte

  22 Jan 2012 | 6:31 pm

  Chai Latte

• 

  The Hungry Mouse

• New England Harvest Turnover

  Jessie

  12 Jan 2012 | 5:58 pm

  Is it cold where you are? Here in Salem, MA, it’s fr-eeeee-zing. Like, freezing freezing. I think we hit 8 degrees last week. Let me tell you…weather like this makes me want to do one thing, and one thing alone: Cook. (And winter is the season for feasting, after all, right?) How do you entertain? The last few years, I’ve thrown fewer and fewer formal parties. I’ve had my fill with fussy and formal. And while fancy dinners definitely have their place, I find myself doing a lot more impromptu entertaining lately. You know how it goes. Friends stop by, we get to talking…

• Halloween 2011 in Salem

  Jessie

  21 Dec 2011 | 7:36 pm

  Sigh. Sometimes, time gets away from me. Between drafts of my book and Kraft’s Battle of the Kitchen Bloggers, I never got around to sharing all my Halloween photos with you guys. But, who says you can’t have a little Halloween in December? After all, signs of All Hallows Eve are never far away, especially when you live in Salem, Massachusetts, a.k.a. Witch City. Here’s a look back at this year’s spooky season in Salem. We actually (oddly) enjoyed a little wintery weather on Halloween this year. Even though December has been unseasonably warm here so far, it actually…

• The 2011 Breakstone’s Battle of the Kitchen Bloggers Wrap Up

  Jessie

  16 Dec 2011 | 9:31 am

  Phew! Here’s a quick look back at my entries into the Breakstone’s Battle of the Kitchen Bloggers, hosted by Sandra Lee. (Yep, the same folks who hosted last year’s Triple Churned Challenge.) The Breakstone’s Battle of the Kitchen Bloggers For the contest, Kraft invited me and 2 other bloggers to duke it out. Picture American Idol meets Iron Chef and you’ve kind of got the idea. (Our secret ingredient? Breakstone’s Triple Churned Sour Cream.) Vote & Be Entered to Win $2,500! OK, so the participating bloggers have a chance to win a cash prize (1st place is $350, 2nd…

• Triple Chocolate Ice Cream

  Jessie

  29 Nov 2011 | 12:01 pm

  Death by chocolate? Yes, please! Honestly, I couldn’t think of a better way to go. This ice cream is easy to make, and gets its luxurious chocolate flavor from a generous amount of cocoa powder, chocolate chips, and chocolate liqueur. It actually really tastes just like frozen chocolate ganache. Frozen. Chocolate. Ganache. (For real.) Breakstone’s sour cream adds a little extra creaminess and tang. The chocolate liqueur keeps the ice cream soft and scoopable right out of the freezer—which makes it a perfect solution for midnight chocolate emergencies. Vote Hungry Mouse! OK, so…

• Roasted Garlic & Spinach Pizza

  Jessie

  15 Nov 2011 | 7:11 pm

  It’s pretty much a given that if it has garlic on it, I’ll eat it. This vegetarian pizza is no exception. It gets its rich, mellow flavor from slow-roasted garlic and fresh, baby spinach. Fontina and Parmesan add depth and a little salt. The tangy white sauce balances out the flavors. Vote Hungry Mouse! OK, so here’s the deal. This is my entry in the Breakstone’s Battle of the Kitchen Bloggers, hosted by Sandra Lee. . (Yep, the same folks who hosted last year’s Triple Churned Challenge.) Check out my appetizer, Sweet & Spicy Coconut Shrimp. For the Showdown, Kraft…

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  Panini Happy®

• Grilled Tortilla Chips with Grilled Tomatillo Guacamole

  Kathy

  24 Jan 2012 | 9:22 am

  It was a happy accident that I ended up making tortilla chips on the panini maker. I was actually grilling tostadas when I noticed how crisp the tortillas got from just a little oil on both sides and 90 seconds on the grill. I essentially had one big circular chip. So I cut a tortilla down into triangles and played around with some seasonings until – voilà – I had some truly snackable, tasty homemade tortilla chips (with pretty grill marks, too!) in a matter of minutes. Of course, then I needed a dip. Presenting the best guacamole I’ve made to date: Grilled Tomatillo Guacamole. I…

• Celebrating 4 Years…with a Smorgastarta!

  Kathy

  8 Jan 2012 | 11:59 pm

  Panini Happy is four years old this week! And since I always bake my kids a cake on their birthday I decided my blog ought to have one too. Of course, it’s a sandwich cake! Introducing the smörgåstårta! If you haven’t seen one of these before, it’s a Swedish sandwich cake with layers of bread separating creamy fillings. I can’t remember where I first heard of them but I’ve been aching to make one for the longest time. If you run a Google image search you’ll be amazed at the wide range of incredibly creative smörgåstårtas out there. In the end, I…

• Grilled Angel Food Cake with Lemon Curd

  Kathy

  2 Jan 2012 | 10:53 pm

  Happy New Year, everyone! I hope you had a great time over the holidays. Mine were spent relaxing, eating and catching up with a whole lot of family, which is my favorite way to celebrate (really!). I thought I’d kick off 2012 with putting something a little on the lighter side on the panini maker – Grilled Angel Food Cake with Lemon Curd. Something really cool happens when you grill angel food cake: the outside gets ever-so-gently crisped and practically dissolves on your tongue like cotton candy. It transforms an otherwise average, store-bought cake into something far more…

• Download Your 2011 “10 Best Panini” Mini Cookbook!

  Kathy

  22 Dec 2011 | 7:00 pm

  It’s back! My 10 Best Panini Mini Cookbook – 2011 Edition is ready for you to download…for FREE! Whether you just received a panini maker for the holidays or you’ve been a Panini Happy reader for years, I hope you’ll enjoy this little holiday gift from me. It’s available for a limited time – from now until January 31, 2012. Know anyone who got a panini maker for Christmas? Share this with them! So what’s inside these 19 pages? Recipes and photos of the 10 best panini and other non-panini items I grilled this year, based on reader popularity and…

• Panettone Panini with Prosciutto and Mozzarella

  Kathy

  19 Dec 2011 | 5:27 pm

    Fruitcake isn’t typically high on my holiday wishlist, but after trying out today’s Panettone Panini with Prosciutto and Mozzarella I think that may have to change. I was first introduced to panettone, the Italian fruitcake, around this time last year when I interviewed Martha Stewart’s executive director of food and entertaining, Lucinda Scala Quinn on my other blog, Cooking On the Side. Among the many ideas Lucinda offered for serving panettone was an off-the-cuff suggestion of making panini out of it with prosciutto and mozzarella. I waited all year for the next…

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  Appetite for China

• Thai Basil Chicken Fried Rice

  Diana

  27 Jan 2012 | 8:00 am

  Remember my Thai Basil Sangria post from a couple months ago, in which I became excited by the prospect of being able to grow herbs indoors during the winter? Well, that excitement might have been premature. In early November sun was still streaming in through the windows for 8+ hours a day. It was still warm enough that I was able to crack open the window to let in fresh air. Not anymore, on both accounts. And my window plants, consequently, have been fading, even with religious watering. All my herbs, including the Thai basil plant that was so lively before, are nearing the end. So for…

• Shrimp and Chive Dumplings

  Diana

  23 Jan 2012 | 7:31 am

  Happy Chinese New Year! Over the weekend, I celebrated by guest chef-ing at Ted and Amy Supper Club in Brooklyn. We served a four-course meal for 14 people: shrimp and chive dumplings, watercress and mushroom noodle soup, red-cooked chicken with chestnuts, and for dessert, homemade black sesame ice cream with almond cookie crumble. Even I left in a food coma, and I had spent most of the day running around. (Clockwise from top left: 1) Black sesame ice cream with almond cookie crumble,  2) Kara setting up beforehand, 3) Dinner underway, 4) Four tables long!) It has been a while since…

• Favorite Chinese New Year Dishes

  Diana

  20 Jan 2012 | 2:50 pm

  [Clockwise from top left: Lucky Nectarines (not a recipe, just a fun find), Pea and Shiitake Dumplings, Scallion Pancakes, Braised Chicken with Chestnuts] Monday, January 23 marks the beginning of Chinese New Year. Which means celebrations start this weekend, including traditional New Year’s Eve feasts on Sunday night. As for me, I’ll be cooking up a 4-course meal Saturday night at Ted and Amy Supper Club, complete with wine and gin cocktails (not traditional, but nonetheless festive!) If you’re looking for recipe ideas, take a peek at the round-up below of favorite dishes…

• Earl Grey Shortbread for Gojee Potluck

  Diana

  18 Jan 2012 | 2:21 am

  Sometimes I bake late at night as a way to wind down after a long day of work in front of the computer. Mostly chocolate chip or peanut butter cookies, but sometimes pies, if I’m feeling a bit ambitious. (We’re talking 10:30 or 11pm, after all.) Yes, there are countless nutritionists who’ll tell you that late-night eating is bad for you. But I’ll go out on a limb and claim that smelling freshly baked cookies close to bedtime and even eating one or two has the same soothing effect that a glass of milk before bed does. Lately, though, I’ve been switching gears and…

• Mapo Tofu

  Diana

  12 Jan 2012 | 1:53 pm

  Many of you loved the mapo tofu recipe I first posted in March 2008. Since then, I’ve taught the dish many times in cooking classes, which allowed me to revise it here and streamlined the process. After all these years, it’s still a crowd-pleaser. Make it for one of those nights when you want a quick main dish that’s packed with flavor! And if you’re looking for a similar dish with noodles, try my Mapo Tofu Ramen. (P.S. The original post is still here for posterity’s sake, but I no longer live in China.) If I had to make a list of my top favorite comfort foods of…

• 

  RecipeGirl.com

• Caramel Brownies

  Lori Lange

  27 Jan 2012 | 5:00 am

  There are times when you need a dessert, you need it now, you need it QUICK and you don’t want to fuss with a bunch of ingredients. Those are the times when I pull out a good boxed mix and mess with it a little. I grabbed a box of Ghirardelli brownie mix and some chocolate covered Dove candies recently, and combined them to make super simple, no-brainer, almost-embarrassed-to-call-this-a-recipe: Caramel Brownies I know that there are folks out there who don’t like to bake and who are intimidated by baking and all of the ingredients and terms involved. I love to show people that…

• 10 New Recipes to Try for Dinner

  Lori Lange

  25 Jan 2012 | 5:00 am

  So, here’s the deal: I make dinner for my family most nights, and I secretly sneak most of those dinner recipes onto RecipeGirl.com without sharing them on the blog. So you may be browsing through the recipe index once in a while and think, “Hmmmm, I don’t remember seeing that one on the blog!” That’s right. Some recipes are delicious and worthy enough to make for dinner, but I don’t necessarily share them all on the blog. I’ve decided to share 10 dinners that we’ve enjoyed in the last couple of weeks that have not been a feature on the blog.

• Cucumber Salad

  Lori Lange

  23 Jan 2012 | 5:00 am

  I’m knee deep in sugar. Literally! I’ve been testing and re-testing and dreaming about and sampling many, many DESSERT recipes for the “Sweet Treats” chapter of The Recipe Girl Cookbook. The past few weeks have been delicious and full of some pretty major gym workouts to manage all of those “tasting” calories. This Cucumber Salad recipe was a welcome, healthy reprieve, for sure. The recipe comes from a new cookbook by Bee Yin Low, the writer behind the popular food blog: Rasa Malaysia. The cookbook is called, “Easy Chinese Recipes: Family Favorites…

• Crab Guacamole

  Lori Lange

  18 Jan 2012 | 5:00 am

  Avocado lovers are very happy to live in Southern California, where avocados are plentiful and fairly inexpensive all year long. We have just the right weather to nurture them along, and we can enjoy them in January just as much as we enjoy them in July. If you can’t find them around where you live this time of year, you can always order them online.  Or you can enter the giveaway I’m hosting today for California Avocados Direct- maybe you’ll get lucky!  Their family farm is just 20 minutes from my house!  See the end of this post for details. Let’s talk about what…

• Cauliflower Crust Hawaiian Pizza

  Lori Lange

  16 Jan 2012 | 5:00 am

  This is the best invention ever: Cauliflower Crust Pizza. Yes, you heard that right… pizza crust made out of cauliflower. I saw it on Beth’s blog, and she got the idea from a friend who got the idea from a low-carb bulletin board. It’s apparently been an idea that has been floating around for a while, but I’ve just gotten wind of it and I’m sure glad I did. This stuff is (shockingly) good! I topped mine Hawaiian style. This entire thing is incredibly simple to make!Continue Reading Cauliflower Crust Hawaiian Pizza... ©2012 RecipeGirl.com | Permalink | 94…

• 

  Andrea Meyers: making life delicious

• Baked Boston Brown Bread

  Andrea

  25 Jan 2012 | 8:01 pm

  “Mommy, you make the best bread!” Top Gun said as he happily munched on a slice of baked Boston brown bread. We made this to go with our slow cooker Boston baked beans, and the boys later enjoyed slices of it with butter as an after school snack. And like those baked beans, this bread [...] Visit www.andreasrecipes.com for the full story.

• Slow Cooker Boston Baked Beans (Kids Cook Monday)

  Andrea

  23 Jan 2012 | 8:14 pm

  Putting a pot of beans in the slow cooker overnight is a great way to cook a meal and have it ready the next day, and it’s also a good way to get the kids to help make the meal, too. Our son Hockey Guy, 9 years old, helped make a pot of Boston baked [...] Visit www.andreasrecipes.com for the full story.

• Moroccan Preserved Lemons (Limoun Marakad)

  Andrea

  21 Jan 2012 | 2:54 pm

  Michael and I have pursued our dream of turning our back yard into an edible landscape for several years. We’ve replaced inedible bushes with blueberries, raspberries, and grape vines, and planted apple, cherry, plum, peach, fig, and pecan trees. But there are two trees I wish we could grow in our yard and can’t due [...] Visit www.andreasrecipes.com for the full story.

• Spiced Pumpkin Layer Cake with Dulce de Leche Cream Cheese Frosting and Toasted Coconut, and a Where Women Cook: Celebrate! Giveaway

  Andrea

  16 Jan 2012 | 6:01 pm

  2012 has already started off as a busy year. On January 1st I took a big leap of faith and did something I’ve been thinking about for a long time; I officially started my own business, a photography business. So while I’ve been busy wrapping up one project I’ve also been doing all the things [...] Visit www.andreasrecipes.com for the full story.

• Warm Green Lentil Salad with Caramelized Onions, Feta Cheese, and Pears

  Andrea

  10 Jan 2012 | 1:11 pm

  When the cold of winter comes on, I don’t crave cold salads and raw vegetables, I like my vegetables cooked and my salads warm, or at least want some warmth, and cooked lentil salads are perfect for winter. The thing I like about this lentil dish is they can be a bowl of comfort food [...] Visit www.andreasrecipes.com for the full story.

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  wine me, dine me

• Cocktail Hour: Homemade Cocktail Onions

  julie

  23 Jan 2012 | 9:54 am

  I have more fun making cocktails than drinking them.    Everyone has their cooking niche, and though I think I’ve got some skills all around, I get the geekiest when I’m talking about creating items for cocktails.  I’ve made my own maraschino cherries, my own ginger syrup (recipe to come), my own cream soda syrup, grenadine and bitters are happening this weekend (thank you, Colonel De, for finally getting in quinine!).  There’s nothing quite like making a well-balanced cocktail from homemade ingredients, particularly for someone whose cocktail experience has been…

• AAA Four Diamond Results

  julie

  22 Jan 2012 | 6:31 pm

  It’s another good year for Cincinnati restaurants and AAA Four Diamond ratings.  Six restaurants received Four Diamonds, the second-highest rating by AAA.  The longest running Four Diamond-award winner in Cincinnati is The Palace. Boca Restaurant Daveed’s at 934 Nicola’s Restaurant Orchids at Palm Court The Celestial Steakhouse The Palace Restaurant Congratulations to all of the restaurants!

• News Roundup: Mama’s, Roxy’s and Dusmesh

  julie

  19 Jan 2012 | 12:50 pm

  A few tidbits of news, brought to you by this view: I’m in San Francisco for work and this is my office view right now.  I love Cincinnati, but man, that view. Shanghai Mama’s will reopen on February 1, adding another option back to Cincinnati’s late-night dining scene.  They’ll have a new menu and a new look, as they had to gut the place entirely after their fire last year. Roxy’s has shut their doors and posted a sign that they’re moving to Over-the-Rhine.  No exact address, no date of move, and really can’t quite figure out where they’re…

• Review: Aponte’s New Jersey Style Pizza

  julie

  13 Jan 2012 | 12:36 pm

  When going to pizza places that proclaim to be any sort of East Coast style, I try to bring along one of my many friends who are natives of New York or New Jersey as a judge of authenticity. One of my coworkers, who is always up for lunch, happens to be a native New Yorker, so I suggested cashing in a Groupon and grabbing lunch at Aponte’s. Aponte’s is in Mason, in an area of Mason I had no idea existed (and I’ve worked here for five years). It’s “downtown” Mason, which I haven’t ventured into except for Wildflower, so it was fun to discover a whole…

• Enzo’s in OTR Gets New Manager, Menu

  julie

  12 Jan 2012 | 1:58 pm

  Enzo’s, a mainstay of Race Street for almost five years, has a new manager and a new menu. Terry Lee, the former owner of OUTSIDE and a fixture of Over-the-Rhine for nearly as long as Enzo’s, has taken over management duties and added his own flair to the menu. New items include the GrilledChee, a Mexican-inspired sandwich, the Milagro, and daily specials that have a touch of Lee’s native Alabama. They are also partnering with Pho Lang Thang to feature Saigon Phin Vietnamese-style coffee. Sounds like fun– though they’ll be closed for Martin Luther King Day, you…

• 

  Cooking Up a Story

• Alan Kapuler: Man of Science, Ideas, and Humanity part 4

  26 Jan 2012 | 8:13 pm

  Leading a lifetime of work devoted to organic gardening and open pollinated plant breeding in the public interest, Kapuler, a molecular biologist by training, poetically expresses his reverence for all living things as embodied in his concept of a garden, and his daily work planting, breeding, and cataloguing his organic seeds.

• Factory Farms: Animal Welfare, No Legal Protections 2

  18 Jan 2012 | 6:31 pm

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

• Factory Farms: Animal Welfare, No Legal Protections

  12 Jan 2012 | 11:23 am

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

• Chili Fan

  29 Nov 2011 | 2:15 pm

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

• What Does Clean Food Mean To You?

  18 Oct 2011 | 11:35 am

  What is clean food?

• 

  Cooking Up A Story: cooking fresh

• Alan Kapuler: Man of Science, Ideas, and Humanity part 4

  Local Food Sustainable Network

  24 Jan 2012 | 1:33 am

  Alan Kapuler: Man of Science, Ideas, and Humanity part 4 Alan Kapuler Playlist: www.youtube.com A life devoted to the practice of organic gardening and open pollinated plant breeding in the public domain, Kapuler, a molecular biologist by training, poetically expresses his reverence for all living things in his ongoing work in the garden, planting and cataloguing his seeds. From: cookingupastory Views: 410 23 ratings Time: 04:47 More in Entertainment

• Factory Farms: Animal Welfare, No Legal Protections-2

  Local Food Sustainable Network

  17 Jan 2012 | 12:01 am

  Factory Farms: Animal Welfare, No Legal Protections-2 In part 2, Kathy Hessler, Director of the Animal Law Clinic at Lewis and Clark Law School in Portland, Oregon, discusses some of the important work that is being done to try and address the problems associated with factory farms. According to Hessler, this effort involves a large coalition of folks from different states, as well as internationally. This talk was originally filmed on November 09, 2010, in Portland, Oregon. From: cookingupastory Views: 155 11 ratings Time: 15:40 More in Entertainment

• Factory Farms: Animal Welfare, No Legal Protections

  Local Food Sustainable Network

  10 Jan 2012 | 1:46 pm

  Factory Farms: Animal Welfare, No Legal Protections In this Friends of Family Farmer's sponsored talk, Kathy Hessler, Director of the Animal Law Clinic at Lewis and Clark Law School in Portland (Oregon), discusses the important subject of factory farms in relation to animal welfare protections under existing federal and state laws. From: cookingupastory Views: 276 13 ratings Time: 09:45 More in Entertainment

• Water Scarcity on the Texas High Plains: The Ogallala Aquifer

  Local Food Sustainable Network

  3 Jan 2012 | 12:00 am

  Water Scarcity on the Texas High Plains: The Ogallala Aquifer This short documentary provides a glimpse into an unusually important, and long-running research and demonstration project, called the Texas Coalition for Sustainable Integrated Systems Research (TeCSIS) and the Texas Alliance for Water Conservation (TAWC) that started with a grant from SARE to form TeCSIS. This combined project (TeCSIS/TAWC) involves scores of scientific researchers, educational institutions, government agencies, and local area farmers (producers) that are trying to find answers to extend the life of the aquifer,…

• Making a Dungeness Crab Salad

  Local Food Sustainable Network

  14 Dec 2011 | 9:20 pm

  Making a Dungeness Crab Salad cookingupastory.com It is Dungeness crab season in Oregon, and not only is it a delicacy to eat, it's at the top of the Seafood Watch list (Best Choice) for a sustainable fish. Chef Stu Stein demonstrates how to make Dungeness Crab salad with fennel spice and curry mayonnaise. Filmed in 2007. For the RECIPE, go to: cookingupastory.com From: cookingupastory Views: 406 2 ratings Time: 09:13 More in Howto & Style

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  What's For Lunch Honey? | Experience Your Senses

• Sour Cream Maple Banana Cake

  25 Jan 2012 | 3:29 am

  So what’s with bananas? I mean, is it on anyone’s list of favorite fruit? I’ve often wondered about this every time I walk past them stacked up in all their yellow glory in the supermarkets. They seem to sit there, waiting eagerly for shoppers to stop and pick up a bunch. On rare occasions do I see... [Read the rest of this post on my website]

• Donna Hay Creamy Cauliflower Soup with Parmesan Cauliflower Crumbs

  18 Jan 2012 | 3:20 am

  With the holiday season well behind us and under our, slightly tighter belts, it’s time to tuck into January’s bountiful harvests. And January offers copious varieties of fresh and rich produce, waiting to be turned into cosy and comforting recipes. They say that January is a lean month,... [Read the rest of this post on my website]

• Salmon Kedgeree with Butternut Squash, Parsnip, Fennel and Quail Eggs

  11 Jan 2012 | 5:23 am

  Here we are - on the other side and well into the second week of a brand new year. January - is a month that gives me very mixed feelings. It’s a month that fills me up with contradictory thoughts and emotions. A month I very much look forward to in December but once here I cannot wait till it... [Read the rest of this post on my website]

• Retrospective 2011

  30 Dec 2011 | 5:58 am

  2011 …. … is it already time to say goodbye you? It seems like it was just a few days back I was saying Hello to you and looking forward to paint you with vivid colors. Now here I am again - same place, same time and looking forward to greeting another new year with the same eagerness and... [Read the rest of this post on my website]

• Christmas Cookies: Almond Peanut Florentines, Chocolate Brushed Lebkuchen and Hazelnut Gianduia Spritz Cookies

  20 Dec 2011 | 3:54 pm

    The tree is not up yet. But that is no cause to stress. It’s rather amusing though to see others break out in a cold sweat as they rush around the city with blank stares on their faces. What is not amusing however is to be surrounded by so much aggressiveness. Whatever happened to the... [Read the rest of this post on my website]

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

• California Pizza Kitchen Pizza & Appetizer Video Review (Ep484)

  Gregory Ng: The Frozen Food Master

  23 Jan 2012 | 9:40 pm

  Like the Digiorno offerings, this California Pizza Kitchen Pizza & Appetizer combines a pizza with a side dish. In this case a spinach artichoke dip and flatbread wedges to get the party started. The problem is both the dip and the pizza suffers from “just ok” syndrome. The Frozen Food Master reviews this California Pizza Kitchen Pizza & Appetizer. He will tell you how this frozen product looks, smells, and tastes in this episode of Freezerburns. Read the Nutrition Facts and Ingredients of the California Pizza Kitchen Pizza & Appetizer below: NUTRITION FACTS PIZZA:…

• Smart Ones Chicken Ranchero Smart Mini Wraps Video Review (Ep483)

  Gregory Ng: The Frozen Food Master

  19 Jan 2012 | 11:39 pm

  Typically “healthy” foods are bland or have small quantities. This Smart Ones Chicken Ranchero Smart Mini Wraps is perhaps the perfect snack for those wanting a convenient, frozen snack that won’t ruin your Weight Watchers plan. The Frozen Food Master reviews this Smart Ones Chicken Ranchero Smart Mini Wraps. He will tell you how this frozen product looks, smells, and tastes in this episode of Freezerburns. Read the Nutrition Facts and ingredients of the Smart Ones Chicken Ranchero Smart Mini Wraps below: NUTRITION FACTS: Serving Size: 113g Calories: 220 Calories from Fat:…

• Michelina’s Lean Gourmet Five Cheese Lasagna Video Review (Ep482)

  Gregory Ng: The Frozen Food Master

  17 Jan 2012 | 8:30 pm

  As far as sub-$1 frozen meals go, there seems to be not much different with quality. They are small, cruddy, and cheap. Exactly what you pay for. But lately Michelina’s has come up with some that cause me to wonder, “Can you get a frozen meal that’s under $1, low in fat, and tasty?” From the packaging, this Michelina’s Lean Gourmet Five Cheese Lasagna may be the one. But after tasting it and seeing how small this meal really is, I have been brought back to reality. The Frozen Food Master reviews this Michelina’s Lean Gourmet Five Cheese Lasagna meal. He…

• Michael Angelo’s Eggplant Parmesan Video Review (Ep481)

  Gregory Ng: The Frozen Food Master

  12 Jan 2012 | 9:49 pm

  Michael Angelo’s consistently rates high in my book for producing quality frozen meals at great prices. This Michael Angelo’s Eggplant Parmesan meal is no exception. Eggplant can sometimes be too much or too tough. Combine Michael Angelo’s great authentic italian marinara sauce, loaded with cheeses, and a nice breaded eggplant and you have a near perfect meal. The Frozen Food Master reviews this Michael Angelo’s Eggplant Parmesan meal. He will tell you how this frozen product looks, smells, and tastes in this episode of Freezerburns. Read the Nutrition Facts and…

• Banquet Spaghetti and Popcorn Chicken Video Review (Ep480)

  Gregory Ng: The Frozen Food Master

  9 Jan 2012 | 8:13 pm

  I have no idea what popcorn chicken has to do with spaghetti. Maybe it’s just whatever Banquet had left over in their factory. It’s almost like they went to Old Country Buffet and loaded up a bunch of trays with whatever looked good at the time. The Frozen Food Master decided to give it a try and see if Banquet maybe knows something that I don’t. Is spaghetti and popcorn chicken two great tastes that taste great together? The Frozen Food Master reviews this Banquet Spaghetti and Popcorn Chicken meal. He will tell you how this frozen product looks, smells, and tastes in this…

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  Printable Grocery Coupons Blog 2012 | Savings Lifestyle

• Restaurant.com: $25 Gift Certificate for $2 {Reminder}

  Savings Lifestyle: Bridgett

  28 Jan 2012 | 6:00 am

  Don’t forget that the Restaurant.com Gift Certificates are on sale for 80% off! That means, you can get a $25 Gift Certificate to a variety of restaurants for only $2. This is valid thru 1/31/2012† Use Coupon Code DATE during online checkout. Don’t just think local. Think about where you are headed soon. Vacation, road trip, girls weekend? Where are you going? Search the restaurants in your destination area to see what deals are to be had! Disclaimer: This post contains a link to an affiliate. See my Disclaimer Policy for additional information.

• Walgreens Deals: Sale Week of January 29

  Savings Lifestyle: Amber

  27 Jan 2012 | 10:15 pm

  Note: There is a print link embedded within this post, please visit this post to print it. There are several freebies this week as well as some other great deals! Be sure to scan your ad for complete sale/ad information in case there is something else you may need! Please let me know if you see any other deals, advertised or unadvertised. I will update readers as other deals are shared in the comments. The Walgreens Instant Value Coupons (IVC’s) are listed in the Coupon Database. From the Coupon Source dropdown, select “Walgreens Instant Value Coupons” and click search. You…

• Star Wars Sandwich Cutters with Tin, $9.99 Shipped!

  Savings Lifestyle: Bridgett

  27 Jan 2012 | 7:14 pm

  Right now, Willians-Sonoma has Star Wars Sandwich Cutters with Vintage Style Tin for only $9.99 shipped! (Regularly $29.99). Use Item Code 2489540 which includes two shapes and a vintage style lunchbox.  Free Shipping is included. If you would prefer, you can get 4 Star Wars Vehicle Cookie Cutters for $9.99.  Use Item Code 2920254 and it includes Free Shipping. My boys love Star Wars and these would be fun to cut their sandwiches or for making cookies. Disclaimer: This post contains a link to an affiliate. See my Disclaimer Policy for additional information.

• Free Kids Nook Book Downloads

  Savings Lifestyle: Bridgett

  27 Jan 2012 | 6:38 pm

  Here are a few Free Kids Nook Books that I found and downloaded to my iPad for my kids.  I thought I would share so you can snag these freebies, too! Alex the Truck: Rocky Road by JD Riley Fun Facts About Pets by Seymour Simon Garbage, Monster, Burp by Tom Watson The Elephant’s Child: How the Elephant Got His Trunk by Rudyard Kipling When Cows Fly by Tom Watson Remember, with these downloads, you don’t need a Kindle or NOOK to read them. You can read on any eReading device or even a PDF reader! You can also download free software to read Kindle books or NOOK books on your…

• Lean Cuisine Catalina

  Savings Lifestyle: Amber

  27 Jan 2012 | 5:30 pm

  There is yet another Catalina valid for Kroger stores! I just recently updated the Kroger Catalina + Promotion offers page. Wow, are there ever a lot of current Catalina offers! The details on the Lean Cuisine Catalina is as follows: Lean Cuisine Products ::: Valid 1/29/2012 – 2/11/2012 ::: Buy 4 and receive a $1 Catalina; Buy 6 and receive a $2 Catalina; Buy 8 and receive a $3 Catalina. Review What is a Catalina to understand how these coupons that print at the register can be even greater savings on your grocery budget!

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  Nibbles of Tidbits, a Food Blog

• Food Coloring Series: In The Pink After A Cookie & Weekend Vay-Kay.

  FoodBlog

  27 Jan 2012 | 2:30 am

  Enjoy the weekend — There’s much to report after a mini vacation.  Have a Cookie.

• Local Cuisine: The OC’s Best Restaurants Chosen By Local Experts.

  FoodBlog

  26 Jan 2012 | 1:24 am

  Have you visited Local Cuisine?  It’s an excellent resource to find the best restaurants in Orange County.  Search by restaurant name, cuisine type, city, zip code, or browse its specially selected list – Featured restaurants are voted on and off the Local Cuisine list by Local Experts, and I’m humbled to be one of them.  Our first meeting took place at The Playground.  Be sure to keep an eye on Local Cuisine for the latest and greatest restaurant additions and list of local food-related events, and create a profile and write a review, if you so choose. Photo:…

• To Sir With Love: Mustard Braised Brussels Sprouts.

  FoodBlog

  24 Jan 2012 | 9:09 pm

  A friend recently wrote…”Shelly, I just made this recipe and (if you like Brussels Sprouts) it’s SO DELICIOUS!  Just wanted to share it with you.” Thanks D, I do and you made me make them. Mustard Braised Brussels Sprouts with Dijon and Shallots sounded good to me too. I thought the cooking process was interesting, especially the beginning.  I like how the Brussels Sprouts are placed cut side down in Olive Oil undisturbed for 5 minutes — Most were golden brown.  Shallots and Broth are then added and all is cooked covered for 20 minutes. The exact RECIPE…

• The Playground: You Had Me At Your Name, Now It’s The Passion.

  FoodBlog

  23 Jan 2012 | 2:00 am

  The Playground, what a find.  I knew I’d like a restaurant named The Playground.  It’s in Santa Ana off 4th and Spurgeon, near the Plaza Fiesta.  A group of us recently met there for an amazing Champagne Brunch, and spent time with its passionate Owner and Executive Chef Jason Quinn, who loves what he does and only offers the best – Impressive food and team. Fresh, sophisticated, quality ingredients combined simply for superb flavor seems to be the focus.  And they don’t skimp on the aesthetics, as you see, the food is beautiful too. Unfortunately I didn’t…

• Ants To Overtake Picnik In April: Almost Time For A Real Picnic.

  FoodBlog

  22 Jan 2012 | 2:00 am

  Experimenting with Picnik Premium Photo Editing, available to all for FREE until April, when Picnik packs up for Google town — They’ll no longer be growing grass and cueing bird songs.  We’ll miss Picnik in the Spring, and hereby toast to them with a plan for a real picnic.  Cheers!

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  Sticky, Gooey, Creamy, Chewy

• Buffalo Chicken Dip Recipe

  Susan

  26 Jan 2012 | 12:41 pm

  When I served this Buffalo Chicken Dip last weekend during the play-off games, the hungry football fans at my house went wild!  In fact, Mr. SGCC told me not to bother making Buffalo wings anymore because this dish was easier to make and eat, and was just as delicious.  I don’t know if was just the beer talking, but it was quite a testimonial! The first time I saw this dip was about a year ago at this time.  I was shopping at my neighborhood supermarket and my friend Jeanne, the Publix Aprons lady, was handing out samples of an almost identical dish.  Jeanne is great!  She was a…

• (Gimme) Smore Pie

  Susan

  23 Jan 2012 | 9:47 am

  I’ve never met a person who didn’t like s’mores.  Even my non-sweet eating husband has been known to sneak a bite or two behind the barbecue grill when no one was looking.  I’m not surprised.  What’s not to love about oozey melted chocolate and ooey, gooey toasted marshmallows sandwiched between crunchy graham crackers?   Nothing, that’s what.  Never mind that they’re sticky and messy and a pain to eat.  That’s part of their charm.  They’re “s’mores”, and the name speaks for itself. Although I found no concrete proof of this, s’mores are said to have been…

• Get Back on Track with Cauliflower Soup

  Susan

  19 Jan 2012 | 11:37 am

  I have been dreaming about this cauliflower soup ever since I first saw it on the Food 52 site last month.  I don’t know why.   There’s nothing at all that’s fancy about it.   And, it’s probably one of the simplest soups in the world to make.   But, something about it just spoke to me – or rather gently whispered in my ear, over and over again.  It looked so light and bright and pure – almost cleansing, in a way.   I filed away the recipe, knowing that I would get back to it as soon as I found some beautiful, fresh cauliflower that was worthy of it.  This recipe for…

• Black Forest Cake Recipe

  Susan

  17 Jan 2012 | 12:15 pm

  On New Year’s Eve we celebrated Mini SGCC’s 18th birthday.  That’s right.  My baby is now legally an adult. Of course, that means nothing to me. In my mind, she will always be my little curly-haired cherub. One would think that Mr. SGCC and I can now sit back, relax and pat ourselves on the back for a job well done.  But, I have a feeling that our headaches aren’t over yet!  Mini SGCC is a good kid, but she is fiercely independent and knows her own mind.  That is how we raised her to be.  Hopefully it won’t come back to bite us in the butt, now that we can’t really tell her…

• Peanut Butter and Banana Breakfast Cookies Recipe

  Susan

  13 Jan 2012 | 9:57 am

  Ever since Mini SGCC’s accident, it has been a crazy, hectic time around here!  Most of my time has been filled up with driving her back and forth to school, taking her to doctor’s appointments, physical therapy and everywhere else she needs to go.  In the midst of all that, Mr. SGCC had the audacity to develop pneumonia.  Can you imagine?  What nerve!  And, let’s not forget that we also had to get through the Holidays, which managed to pop up at the most inconvenient time.  Just between you and me, I feel like I’m living in a house of cards. Cooking these days has consisted of…

• 

  Whisk: a food blog

• Ottawa and BeaverTails

  23 Jan 2012 | 6:06 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 | 9:44 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 | 5:32 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…

• Gingerbread Cookies

  22 Dec 2011 | 6:17 am

  You'd think with all the food that appears on this blog that there would be clouds of flour and aromas of cinnamon wafting throughout my home. But, like everyone, I'm scrambling to find the balance of working, blogging and family life. One year, I made over 500 cookies before Christmas for friends and family. This year, I was able to pull off a batch of gingerbread and shortbread! My girls love decorating gingerbread cookies. So one night we spread out all the sprinkles I've collected and tinted some white icing with food coloring. We have cute gingerbread men, gingerbread Dr. Seuss…

• November Highlights

  7 Dec 2011 | 6:06 am

  Though it's already December, I'm still trying to catch up on my November to do list! Here are some highlights from last month. November started out with an amazing trip to Mazatlan, Mexico for a Gran Fiesta and Culinary Tour. Here are a couple of the food highlights: Horchata and Huevos Divorciados. I'll be writing more blog posts and sharing some of the hundreds of photos I took. Two of my recipes appeared on Natalie MacLean's blog: • Mushroom Risotto with Butternut Squash Recipe Paired with San Michele A Torri Chianti Colli Fiorentini • Ratatouille Recipe Paired with Bordeaux…

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  Just Food Now

• JFN Daily News

  J @ JFN

  27 Jan 2012 | 2:18 am

  I know Valentine’s day is on the way because I have an inbox filled to brimming with special offers, suggestions and promotions so I’ll sift through them and will start sharing these with... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

• Santiago to Vina del Mar

  J @ JFN

  26 Jan 2012 | 9:29 am

  Whenever my children or I visit a new country, I try and read as much as I can about it beforehand which generally means that I read the local news as well (to be sure ... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

• JFN Daily Food News

  J @ JFN

  25 Jan 2012 | 4:55 am

  I was severely criticized most of my life for over-’mothering’ my children; I never let my babies cry and whilst there were rules in the home, they were negotiated rules with the... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

• New World Wine: History of Chilean Wine

  J @ JFN

  24 Jan 2012 | 3:32 pm

  I haven’t done anything on wine for a while but when my Thierry-child went on wine business to Chile a week or so ago, I realised it was about time to do something about it; ... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

• JFN Daily Food News

  J @ JFN

  23 Jan 2012 | 3:27 am

  Right, the weekend’s done & dusted and I had a glorious Sunday lunch that left me feeling all fuzzy and warm; in our home Sunday is normally a braai day in Summer & family lunch ... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

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  delicious:days

• Christine Manfield's Tasting India - Interview & Recipe included

  Nicky

  15 Jan 2012 | 3:26 am

  If you are only half the dessert lover that I am, you will most likely start to hyperventilate when I mention the name Christine Manfield. The acclaimed Australian chef has published numerous books and yet her Desserts cookbook was the one that introduced me to more elaborate sweet compositions way before the sweet craze started.Read the rest of Christine Manfield's Tasting India - Interview & Recipe includedCopyright © 2012 delicious:days. Please contact blog@deliciousdays.com.

• In and around my kitchen - 9 favorite tools of 2011

  Nicky

  23 Dec 2011 | 4:15 am

  Not sure I’m ready for 2012. Heck, not even sure I’m ready for Christmas yet. I didn’t get to bake all of my favorite cookies this year, the easiest curd stollen is on my todo-list for tomorrow (yes, there is still time to bake this tasty stollen for Christmas – so really no excuse here!) and two presents are still waiting to be bought.Read the rest of In and around my kitchen - 9 favorite tools of 2011Copyright © 2012 delicious:days. Please contact blog@deliciousdays.com.

• Time flies when you're having fun - New Christmas tags for you

  Nicky

  6 Dec 2011 | 1:16 pm

  Just yesterday I forgot we already have December. I guess I’m living in denial here, but winter season is just not for me. I’m so not a snow (slush) person, I freeze easily and the hot water bottle is my best friend during the upcoming cold months. Not to mention the whole Christmas shopping frenzy. Thank god some aspects make it all worthwhile, especially on the food end!Read the rest of Time flies when you're having fun - New Christmas tags for youCopyright © 2012 delicious:days. Please contact blog@deliciousdays.com.

• Fabulously flaky - Sherry's impromptu fruit galette

  Nicky

  17 Nov 2011 | 6:13 am

  Picture yourself on a lazy Saturday afternoon. Both laundry and shopping for the weekend are done, lunch was merely a quick snack at the market and the dinner invitation from your friends is still many hours away. You crave … something. Something sweet. Something that doesn’t involve additional shopping or much work. Well, if that’s so, I either turn to my grandma’s sponge cake roll or my friend Sherry‘s galette.Read the rest of Fabulously flaky - Sherry's impromptu fruit galetteCopyright © 2012 delicious:days. Please contact blog@deliciousdays.com.

• My favorite Chocolate Chip Cookies - and how to pimp them

  Nicky

  21 Oct 2011 | 1:25 pm

  My favorite part of having written two cookbooks? Readers’ emails, hands down. In these hectic times where people rarely take the time to tell others how much they appreciate their work, readers’ emails are THE BEST. For several reasons. On the one hand it’s a great way to find out which recipes your readers are most excited about and on the other hand – and more importantly – it warms my heart to read their personal stories around my recipes.Read the rest of My favorite Chocolate Chip Cookies - and how to pimp themCopyright © 2012 delicious:days. Please…

• 

  Cafe Fernando

• Sourdough Starter – Day 5

  Cenk

  27 Jan 2012 | 10:55 am

  Same as yesterday. The sourdough starter dried out on top, but it doesn’t look like a crust. The rise isn’t significant. Still smells acidic, but not as strong as days 3 and 4. The starter is much thicker today, so I decide to keep the water ratio low. I discard 80% of it, add flour [...]

• Sourdough Starter – Day 4

  Cenk

  26 Jan 2012 | 5:20 pm

  24 hours have passed since the first feeding. Looking at the mark it left, I can see that the sourdough starter rose and fell during the night. In addition to that, I see that there’s a bit of water trapped in the middle. See the thin line? Still smells like stinky cheese. More bubbles when [...]

• Sourdough Starter – Day 3

  Cenk

  25 Jan 2012 | 3:55 pm

  Quite exciting compared to yesterday! The volume of the sourdough starter increased by almost an inch. It is very bubbly and a dark crust has formed over the top. Smells like stinky cheese. Actually, the smell is so strong that I can’t go anywhere near it. This means the culture is very ripe. It is [...]

• Sourdough Starter – Day 2

  Cenk

  24 Jan 2012 | 2:40 pm

  This must be the least exciting day of the sourdough adventure. It has been 24 hours since I started making my own sourdough starter. There’s a light crust on top. It didn’t rise a bit and smells nothing like stinky cheese. I can see signs of life around the edges. The book mentions bubble formation [...]

• How to Make a Sourdough Starter

  Cenk

  23 Jan 2012 | 4:29 pm

  Learning how to make a sourdough starter and maintaining it as long as I can is at the top of my to-do list this year. It takes a lot of time and patience – both of which I’d like to reserve for the book I’m working on – to master the art of sourdough bread, [...]

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  Comestiblog

• Happy Year of the Dragon!

  Comestiblog

  23 Jan 2012 | 5:13 pm

  Ba bao fan, or eight-treasure rice, is a traditional dessert with which to celebrate the Chinese New Year. A mound of glutinous rice with a red bean paste center, crowned with eight jewels (usually almonds, walnuts, melon seeds, dates, raisins, dried apricots, and other dried fruits), this sweet course represents a precious way to ring in the new lunar year.

• ClubW - The End of the Wine Snob Era?

  Comestiblog

  10 Jan 2012 | 12:10 pm

  Upon hearing of my invitation to a tasting for a Web 2.0 wine club whose founding purports to mark "the end of the wine snob era," my Comestaccomplice rejoined, "that would exclude you!" While I'd not consider myself a snob, I do enjoy good wines. Thus, I was curious to learn how ClubW distinguishes itself from the seemingly endless vintages of subscription services.

• "Seasoned" Greetings 2011

  Comestiblog

  24 Dec 2011 | 4:07 pm

  Wishing you and your family a joyous, comestible holiday season.

• Dutch Haven Shoofly Pies

  Comestiblog

  19 Nov 2011 | 12:44 pm

  For more than half a century, the iconic Dutch Haven windmill has waved at cars and horse-drawn buggies traveling along the Lincoln Highway (U.S. 30) in Pennsylvania's Dutch Country. This old-fashioned roadside attraction beckoned me to stop for a sample of its famous shoofly pie. Using Alice Weaver's 1946 recipe of white flour, brown sugar, cinnamon, and refiners' syrup, owner Paul Stahl...

• Soup and Bread Returns to Brooklyn

  Comestiblog

  17 Nov 2011 | 2:14 pm

  Soup & Bread is blowing back into Brooklyn from the Windy City today, 17 November 2011. After making her New York debut in Brooklyn last year, organizer Martha Bayne returns to the borough to ladle out soup and promote her new book, Soup & Bread Cookbook: Building Community One Pot at a Time. This evening's event takes place from 6:00 till 8:00 at littlefield on Degraw Street. All...

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  $5 Dinners

• Chili with Cheddar Biscuits {Smitten Kitchen}

  Erin, The $5 Dinner Mom

  27 Jan 2012 | 2:00 pm

  Genius photo. Genius concept. Genius recipe from Smitten Kitchen.Beef Chili with Cheddar Biscuits  Click to learn how to spend less on groceries in 2012 with Erin's favorite money saving tools!Chili with Cheddar Biscuits {Smitten Kitchen} was first posted on January 27, 2012 at 3:00 pm. Related Recipes, Coupons and DealsBaked Chili-Cheese Dogs {On the Woodside}Lentil Chili {Butcher, Baker}It’s Chili Week!!!

• Sweet Potato Chili {Perry’s Plate}

  Erin, The $5 Dinner Mom

  27 Jan 2012 | 11:20 am

  Photo Credit: Perry’s PlateOur family would l.o.v.e. this chili. We love all the ingredients…and combined it would be perfect! And easy, vegetarian one dish dinner Sweet Potato Chili Click to learn how to spend less on groceries in 2012 with Erin's favorite money saving tools!Sweet Potato Chili {Perry’s Plate} was first posted on January 27, 2012 at 12:20 pm. Related Recipes, Coupons and DealsChili with Cheddar Biscuits {Smitten Kitchen}Baked Chili-Cheese Dogs {On the Woodside}Quinoa Chili {Feed Your Family}

• Peanut Butter and Honey Popcorn-Sweet Winter Treat

  Kristy

  27 Jan 2012 | 9:00 am

  Are you having a movie night and need a new spin on popcorn?  Try this Peanut Butter and Honey Popcorn found over at Real Mom Kitchen. Click to learn how to spend less on groceries in 2012 with Erin's favorite money saving tools!Peanut Butter and Honey Popcorn-Sweet Winter Treat was first posted on January 27, 2012 at 10:00 am. Related Recipes, Coupons and DealsPeanut Butter Cup Krispies- Sweet Winter TreatOne Skillet Chocolate Chip Cookie – New on OneDishDinners.comToffee Pear Sticky Pudding- Sweet Winter Treat

• Chocolate Chip Chili {Simple Bites}

  Erin, The $5 Dinner Mom

  27 Jan 2012 | 8:20 am

  Photo Credit: Simple BitesI think this is one I’m going to have to try to believe it works! I’m ready and willing for anything if chocolate chips are involved Chocolate Chip Chili Click to learn how to spend less on groceries in 2012 with Erin's favorite money saving tools!Chocolate Chip Chili {Simple Bites} was first posted on January 27, 2012 at 9:20 am.

• Sunday Coupon Preview – January 29

  Jenn K

  27 Jan 2012 | 6:53 am

  Want a sneak peak at what coupons are in this Sunday’s paper?There is scheduled to be 1 Smart Source, 1 Red Plum, and 1 P&G in this weekend’s paper.$0.50/2 Dole Pineapple Cans 01/29/2012 RP Insert (exp 04/30/2012)$0.50/1 Eggland’s Best Eggs 01/29/2012 SS Insert (exp 06/30/2012)$1.50/2 Emerald Nuts, 9 0z+ 01/29/2012 RP Insert (exp 03/11/2012)$0.50/1 Fiber One Cereal 01/29/2012 SS Insert (exp 03/10/2012)$0.55/1 Hillshire Farm Rope Smoked Sausage 01/29/2012 RP Insert (exp 03/24/2012)$1/1 Kettle Chips, 4 oz+ 01/29/2012 RP Insert (exp 03/11/2012)$0.50.2 Knorr Rice and Pasta Sides…

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  MyGourmetConnection

• Chicken and Fettuccine with Raspberry Cream Sauce

  Lynne Webb

  27 Jan 2012 | 5:28 pm

  This recipe combines the pungent flavor of raspberry vinegar with half-and-half to create a delicious sweet-tart cream sauce for chicken tenderloins. Serve over fresh fettuccine tossed with just a little butter, salt and pepper and garnish with a few reserved raspberries and a couple of whole chives. It's a beautiful looking entree that's perfect for an intimate dinner at home. [ get the recipe ]

• Cauliflower and Gouda Soup

  Erika Pitera

  26 Jan 2012 | 1:07 pm

  Cauliflower and cheese pair well for a great winter soup, providing plenty of richness and warmth. Often times, it's made with cheddar, but we opted to use gouda for a nice, toasty flavor. Depending on what's available at the market, you can use either fresh or frozen cauliflower. Serve with a salad and a slice of crusty French bread for a complete meal. [ get the recipe ]

• Spiced Chocolate-Pear Loaves

  Lynne Webb

  25 Jan 2012 | 3:47 pm

  This easy, moist quick bread is nice for snacks or a quick dessert served with vanilla ice cream. Flavored with ripe pear, chocolate chips, walnuts, cinnamon, ginger and cloves it has a unique flavor and a dense, rich texture. We made 3 mini loaves to share with friends, but the recipe works for a full-sized loaf as well. [ get the recipe ]

• Garlic-Parmesan Topped Tilapia

  Lynne Webb

  24 Jan 2012 | 4:42 pm

  This recipe makes a really fast and healthful weeknight meal. Serve the fish alongside sautéed spinach and roasted tomato slices (see recipe notes) for a satisfying, but relatively low-carb, low-cal meal. The crumb topping is quite versatile and can used on any thin white fish fillet like flounder or sole, so feel free to experiment. [ get the recipe ]

• { cocktail } Refresher Cocktail

  Lynne Webb

  24 Jan 2012 | 3:47 pm

  Ingredients ~ 2 ounces Russian Standard Vodka 2 ounces coconut water 1 ounce lemon juice 1/2 ounce agave nectar 8 grapes Directions ~ Shake Russian Standard Vodka, coconut water, lemon juice and agave nectar with ice. Strain into a chilled martini glass and drape grapes over the rim. This is a low-cal cocktail at just 180 calories!

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  EAT Boutique

• Preserved Lemon Cocktail

  Denise Woodward & Laudalino Ferreira

  27 Jan 2012 | 1:31 pm

  When Maggie reached out last week to see if we would be interested in sampling a preserved lemon syrup from Morris Kitchen, the polite thing to do was say, YES!  I have been dying to get an opportunity to introduce Morris Kitchen to our liquor cabinet, ever since reading about their spicy ginger syrup.  Visions of spicy cocktails are still swirling around my head. Morris Kitchen is the brain...Read the whole entry... »Eat Boutique is offering a handmade food gift box of sweet treats. To view the delicious contents & order one, go here: http://www.eatboutique.com/giftbox/ Related…

• Valentine’s Day Food Gifts

  Maggie Battista

  26 Jan 2012 | 7:49 am

  Relationships are difficult. And they get only more complicated around the month of February, mais oui? My February holds two trips: a week in New York City and the start of a three-week trip to Paris. I also have a big birthday that, due to travel plans, will be spent away from my husband. Yes… I never get any sympathy for anything said after the word “Paris.” While I don’t blame...Read the whole entry... »Eat Boutique is offering a handmade food gift box of sweet treats. To view the delicious contents & order one, go here: http://www.eatboutique.com/giftbox/ Related…

• Winter Salad with Miso & Ginger Dressing

  Jill Chen

  23 Jan 2012 | 7:08 am

  KALE is one of the most nutrient-rich leafy green you could ever eat, and we’ve been eating this super food every which way possible, all in an effort to take better care of our body and soul in 2012. When Maggie asked me to do a post on a winter salad, I knew it had to be kale. Not only is kale a winter-hardy veggie to grow in your backyard (yes! it will survive winter with very little...Read the whole entry... »Eat Boutique is offering a handmade food gift box of sweet treats. To view the delicious contents & order one, go here: http://www.eatboutique.com/giftbox/ Related…

• Eat Boutique Editorial Planning

  Shelby Larsson

  20 Jan 2012 | 3:59 pm

  Do your meeting agendas typically include time set aside for gossip, socializing, and afternoon tea featuring espresso and clementine panna cotta? Mine don’t either, unless, of course, I’m at Eat Boutique headquarters for a full day of editorial planning. Maggie and I started these planning sessions slowly, months and months ago. Over glasses of wine in Boston or Cambridge, we would excitedly...Read the whole entry... »Eat Boutique is offering a handmade food gift box of sweet treats. To view the delicious contents & order one, go here: http://www.eatboutique.com/giftbox/ Related…

• Cookbook Conference, Part 1

  Maggie Battista

  18 Jan 2012 | 8:05 pm

  I love cookbooks. Like so many of you, I harbor hundreds of them, a trove of gems, each sparkling and shiny and waiting to be my next gleefully consumed novel. They sort of call out to me from my shelf, like a pretty vintage handbag that surprises me each time I dig it out from the back of my closet. Some of my cookbooks are handed down from previous generations, thank goodness for a...Read the whole entry... »Eat Boutique is offering a handmade food gift box of sweet treats. To view the delicious contents & order one, go here: http://www.eatboutique.com/giftbox/ Related StoriesHoliday…

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  We are not Martha

• Banana Maple Cranberry Cookies

  Sues

  26 Jan 2012 | 9:55 pm

  You know those commercials for the cookie diet? You see them and you’re like “Oh, hell no. There is no way I can eat all cookies all day every day and lose weight. Liars!” So, you laugh at the gimmick and then laugh a little harder when you see the lovely straight-from-Jersey-Shore Snooki promoting the product. But then, then, you see Snookie again and she’s lost like a million pounds and you’re like “Huh?! But I thought she was only eating cookies…” And then you maybe start to believe in the cookie diet a little bit. Right? I don’t know where…

• Blueberry-Lemon Bread

  Chels

  25 Jan 2012 | 9:59 am

  There’s nothing I love more than waking up in the morning knowing that I have something delicious waiting in the kitchen for breakfast. After a week filled with oatmeal and cereal, I wanted something else to start my day. I decided to make a Blueberry-Lemon Bread figuring it was just what I needed. Simple, tasty, slather it with some melted butter and enjoy a cup of tea and it’s the perfect start to any day, in my book. Plus, I just love the blueberry/lemon combo! Blueberry-Lemon Bread (makes 1 loaf) Print this Recipe! • 2 eggs, beaten • 1 cup sugar • 1 cup milk • 3…

• Blue Cheese Risotto with Kale

  Sues

  24 Jan 2012 | 8:27 pm

  I’m pretty sure you know by now that you can do ANYTHING (and everything) with risotto. And that I most definitely do. I’m pretty sure I come up with a new risotto plan every single evening and I actually have a few brewing in my head as we speak. I actually just posted about a Mushroom Feta Quinoa Risotto for the Mushroom Channel because yes, you can make risotto with quinoa. And yes, you should. But you can also make a seemingly typical risotto with arborio rice. And then jam pack it full of blue cheese, kale, and pine nuts. And call it a day. Or a dinner. And a lunch the next…

• Blackberry Lemon Gin Fizz

  Sues

  20 Jan 2012 | 9:53 am

  First of all, happy Cocktail Friday! It’s been quite the week and I’m just glad we made it here. Seriously. Well, technically, we still have to get through the day, but let’s just cross our fingers and push through it. It actually might not be too tough if this is drink on the other end. It finally snowed in Boston last night. So, obviously I decided to make a drink that made me feel like it was summer. But really, gin is one of my favorite warm-me-up drinks and I feel like this cocktail is absolutely perfect any time of year. Even if you’re not a gin lover, I still…

• Hot Cocoa Cookies

  Sues

  18 Jan 2012 | 9:17 pm

  Things that make winter in Boston a little more bearable: A daily cup of hot tea Lots and lots of blankets and flannel sheets Candles lit in every room The possibility of a snow day Stacks and stacks of books and nowhere to go Leggings worn under pants Furry Cole Haan earmuffs and furry Sorel boots Ugg Slippers An excuse to drink hot cocoa I mean, you never see people drinking hot cocoa in the summer, do you? Hot tea and hot coffee sure, but hot cocoa is mostly reserved for cold snowy days when you need a fast warm up and a little bit of cheer, too. Or when you’ve just come in from…

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  Simple Comfort Food

• Beef Massaman Curry

  Dax Phillips

  26 Jan 2012 | 3:16 pm

  Approximately once a month, if not more, my wife and I get a real craving for a curry and coconut mixture, typically with a bit of chicken, peas, and other vegetables that is served over rice. It is a dish, especially this time of year, that is extremely comforting.  Some of my favorite Thai curry recipes basically involve a small can of curry paste that you can pick up at your local Asian store. They come in various colors, of which have different flavors, so be sure to look at the ingredients. My favorite is the red can as it packs some great heat, however they yellow curry paste, which we…

• Croque Monsieur

  Dax Phillips

  23 Jan 2012 | 4:34 pm

  The croque monsieur. The sibling of the croque madame. A French style sandwich that, once made, will be in your memory for a very long time. It is a sandwich unlike no other. If you were to compare it to a hot brown sandwich, as awesome and amazing as those are, it still does not compare. See there is something to be said about the crunch you get when biting into this sandwich. The nutty and sweet flavor of the Gruyère cheese, along with the smooth creaminess of the béchamel sauce really makes this sandwich stick out. Pin It (Serves 2) Ingredients: [Print this Recipe] 2 tbsp unsalted…

• Homemade Pretzel Bites with Cheddar Cheese Beer Sauce

  Dax Phillips

  20 Jan 2012 | 6:46 pm

  If there is one thing that my children and I agree on for a late night snack, it has got to be the soft pretzel. This snack was something I grew up with and it is something enjoyable to reflect on those childhood memories when I would ask my parents if I could have a soft pretzel, making them right in the oven. To me, the soft pretzel might be my favorite snack. It is warm, salty, and can be topped with delicious squeeze cheese and mustard. Yes, squeeze cheese. I admit that I love squeeze cheese, but only on a soft pretzel, nothing else. Pin It It has been awhile since I last made soft…

• Armadillo Eggs

  Dax Phillips

  18 Jan 2012 | 1:30 pm

  Game day was quickly approaching this past weekend, and as I always do, we try to not schedule anything during that time on Sunday, and we focus on food, laundry, and getting the kids ready the school week. My priority was food, and when we are watching our favorite team, we want that game time food. My boys pretty much like anything with a bone in nowadays, and so I was rocking out some chicken wings and ribs for them, and for me, I focused on a fundido, and armadillo eggs. Armadillo eggs? Yes. If you have never heard of these, think of jalapeno poppers taken to a whole new level. See,…

• Pozole Rojo

  Dax Phillips

  15 Jan 2012 | 8:58 am

  It’s soup season, and to boot, it’s comfort food season, at least in Wisconsin. See, it is pretty darn cold here right now, and when we come inside the house after hours of sledding outdoors, or even just getting home from work, we want, or better yet, we need something to warm our bodies. This is where a nice bowl of soup comes into play, and in my opinion, a nice bowl of pozole comes into the picture. Pin It If you have never had, nor heard of pozole, it is basically a Mexican soup that has this wonderful corn, and is loaded with super tender pork, a simple stock (in this case a…

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  Whipped

• Oatmeal Cappuccino

  Caroline

  26 Jan 2012 | 11:41 am

  An unexpected, warm, hearty sipping experience. This recipe is not for everyone. But, it is well suited for: 1. Those who like to drink their breakfast. 2. Those who love oatmeal. 3. Those who may have had a bit too much to drink the night before. I am always a #2. I invented this recipe a few months ago when I was also a #3. Oatmeal is one of my favorite breakfasts and I usually like it in a bowl with varied toppings. This drinkable version was schemed up when (the morning after this wine tasting) I need a little something warm and soothing to sip. A coffee shop in my neighborhood that has…

• My Spice Islands Flavor Expedition

  Caroline

  23 Jan 2012 | 9:32 pm

  Dozens of jars of vibrant, fragrant spices now grace my kitchen and help guide my culinary explorations. For the coming months, I invite you to visit me here where I will be blogging as the new Spice Islands Flavor Explorer. I am honored, humbled and excited to be part of the team. I have some big shoes to fill. Past Flavor Explorers include David Lebovitz, Matt Armendariz of Matt Bites, Alice Currah of Savory Sweet Life and Pim Techamunavivit of Chez Pim.  I encourage you to click through the archives and drool over the recipes that these talented bloggers have shared thus far. When I was…

• Winter Car Picnic

  Caroline

  20 Jan 2012 | 9:31 pm

  A January-in-Chicago kind of picnic. Winter sometimes requires a little ingenuity to keep one from feeling cooped up. Though it is my daughter that inspires some of my crazy ideas, my spirit has also been benefiting from the fun. So far, this winter has been one of the mildest I can remember so I can’t complain. Perhaps it is because of the frequent sun and 40 degree spells that I still have the energy to make the major snow days a fun treat. Last week, after a big snowfall, we played reindeer and pulled the girls about a half mile in their sleds to a local coffee shop where we wrapped…

• Double Book Winner

  Caroline

  19 Jan 2012 | 9:45 pm

  Wow, I feel like that was a selfish giveaway because I gained a wonderful reading list!  I will be referencing your comments for years to come when I am between books looking for my next read! Thank you all so much for sharing. The random number generator chose our winner – Andreea, from this Chicago food blog.  I’ll contact you via email for your address. A note for my swimming pals – I’ll scare up some other books for you two to read :)

• Book Giveaway: A Few Light Reads

  Caroline

  16 Jan 2012 | 9:29 am

  Sometimes the weight of the winter can use leavening from a little light reading. In the past year, I have had the fortune of reviewing a number of books. Most of them are cookbooks but every now and then, I receive books that are food related. For the record, I never agree to post about books if they aren’t my style. If I don’t care for a book or product, I usually choose to keep quiet as I prefer to live by the old adage, “if you can’t say anything nice, don’t say anything at all.” I prefer keeping my virtual table a positive, respectful place. The two…

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  Skinnytaste

• Asian Flank Steak Skewers

  Gina @ Skinnytaste

  25 Jan 2012 | 11:38 am

  Thin strips of grilled flank steak marinated with lime juice, ginger, garlic, sesame oil and soy sauce. These skewers disappear quickly at every gathering, so you may want to make a lot! With the Superbowl just around the corner I thought these would be a great appetizer for the steak lovers in your home. I myself love beef and enjoy these as an appetizer, but I also make them for dinner served with rice and roasted broccoli on the side. You can make this on an indoor grill, a cast iron grill pan or make them outside on the grill. Always cut the meat across the grain at a slight angle with a…

• Skinny Green Monster Smoothie

  Gina @ Skinnytaste

  24 Jan 2012 | 1:05 pm

  A vitamin packed smoothie, perfect for breakfast or lunch on the go! Ok, so I'll admit, first time trying a green monster smoothie... and quite honestly I was not prepared to like it! I mean, spinach in a smoothie?? Even though green may be my favorite color, it sounded way too healthy even for my taste! But it's January, a month of new beginnings, resolutions and cleaning our bodies so I was willing to take a chance. So, after someone recently sent me their recipe I took a chance and tried it for myself. What's the worst that could happen? If I don't like it, I'll just…

• Five Spice Roasted Chicken Legs

  Gina @ Skinnytaste

  23 Jan 2012 | 3:32 pm

  Oven roasted chicken legs take on exotic Asian flavors by the addition of a little Chinese five-spice. An easy weeknight dish, the chicken is marinated in soy sauce, ginger, shallots, garlic and Chinese five-spice then roasted in the oven. Serve this with jasmine rice or brown fried rice and a vegetable for a complete meal. I chose to use whole legs with thighs and drumsticks attached as opposed to using a whole chicken, because I find it easier to serve and I love dark meat, but you can make this with a whole chicken, thighs, legs, breasts... whatever you prefer! The sodium is hard to…

• Asian Chicken Lettuce Wraps

  Gina @ Skinnytaste

  22 Jan 2012 | 8:26 pm

  Sautéed ground chicken thighs, shiitake mushrooms and water chestnuts seasoned with Asian spices are served in a crispy cold lettuce leaf with a spicy hoisin dipping sauce. I can't think of a more playful appetizer to celebrate the Year of The Dragon! Some of you probably know how much I love using lettuce leaves as a wrap for everything from Turkey Taco Lettuce Wraps to BLT Lettuce wraps. They are the perfect low-carb solution and don't interfere with the flavors of the filling. This recipe is no exception, you can taste all the Asian goodness... pure delight in every bite! This…

• Skinny Macaroni and Cheese Soup with Broccoli

  Gina @ Skinnytaste

  19 Jan 2012 | 12:06 pm

    A classic, kid-friendly comfort dish made into a soup. A great way to sneak some veggies into those picky tummies while enjoying a tasty warm bowl of soup. I was a picky kid growing up, I remember the first time I liked broccoli it was smothered with melted cheese. Not really a bad thing because I got my serving of dairy and it was the start of my adoration for broccoli. Using the same principal, this soup will please those picky palates while still serving plenty of vegetables such as carrots, celery and broccoli. You can cook the broccoli to your family's liking. Adults tend to like…

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  Elle's New England Kitchen

• Baklava Butter

  Elle

  27 Jan 2012 | 3:40 pm

  I adore Baklava. I’ve never met one I didn’t like! But as far as making it, I’m not sure I have the patience, with all the layering that needs to be done. And then, after making it, I’d want to eat all of it! It’s so sweet and nutty--completely addicting. How could I turn it away, with all of those nuts, the sweet honey, and the crunchy, paper thin layers of phyllo dough? I’ve found a way to get all of my favorite things from Baklava, without all of the work. How does it taste? Nutty, crunchy, sweet--but not too sweet, and there’s the telltale…

• Top 11 for 2011

  Elle

  4 Jan 2012 | 2:59 pm

  I won’t get too wordy here, the title is self explanatory. These are the top eleven posts from my blog for the past year, according to Google. Don’t be alarmed if some photos are marked earlier than 2011, it’s just that you guys still really like some of the older posts. That makes me happy! Thanks for reading along! I’m looking forward to more fun and good food in 2012! Counting down from 11 to #1…   11. Loaded Fries - Think Super Bowl food! These have grilled chicken, applewood smoked bacon, horseradish cheddar and other good things.  10. It’s…

• New Years Resolutions and Trop50 Juice Beverage

  Elle

  4 Jan 2012 | 12:21 pm

  Do you set resolutions at the start of every new year? I usually don’t, and the reason for that is that I don’t stick to them, and I hate feeling disappointed in myself. This year, I decided to choose a fairly simple one, and I hope I can stick to it. I want to get more exercise--at least three to four times per week, but preferably five. I used to do yoga almost every day, and I really miss how great I felt afterward. Not only limber and stretchy (?), but it really wakes your mind up, too. I felt smarter! Cutting calories is a good way to make changes, too. Even small changes can…

• Holiday Whisky (Whole Wheat) Gingerbread

  Elle

  16 Dec 2011 | 3:43 pm

  I love boozy cakes! There, I said it. I do! I also like to make gingerbread at least once a year. What if I told you that you could make a gingerbread with 100% whole wheat flour, and still have it be moist, decadent and rich,without the heavy whole wheat taste? You can! I’ve done it here. I’ve been very generous with the spices, because I like a spicy gingerbread. No wimpy gingerbread for me! Also, I’ve added a healthy dose of good whisky that was just begging to be used in something special for the holidays. I also decided to add some Greek yogurt for extra points in the…

• Make Your Own Christmas Ornament Wreath

  Elle

  5 Dec 2011 | 10:46 am

  Did you know that you can take a wreath form, some ornaments, ribbon, beads and a glue gun, and make a gorgeous holiday wreath? You can! It’s easy, too. It takes a little time, but in the end, it’s SO worth it. I used to be crafty. All the time! Then I had kids, and all that goes along with them got in the way. Not that that’s a bad thing! I love my kids. But I got out of the habit of making things for myself, and into the habit of usually buying stuff already made. A few weeks ago, all of that changed. I actually felt like grabbing a glue gun and making something. Something…

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  SFoodie

• A Foie Gras Fundraiser, and Two More Places to Eat Foie Gras This Week

  Jonathan Kauffman

  27 Jan 2012 | 4:30 pm

  Alexander's Steakhouse This week, Baker & Banker is offering a foie gras torchon with port-poached prunes and grilled housemade brioche ($18). (Incidentally, if you were wondering what "to... Continue reading "A Foie Gras Fundraiser, and Two More Places to Eat Foie Gras This Week" >

• Act Quick: Tables for Two Still Available on Valentine's Day

  Erin Browner

  27 Jan 2012 | 4:15 pm

  Reservations book up quickly for this Hallmark holiday. Even on a Tuesday night, couples will fill every table for two in San Francisco with their gooey cravings for public displays of affectio... Continue reading "Act Quick: Tables for Two Still Available on Valentine's Day" >

• Southern Pacific Brewing Brings Beer to 'Fermentation Alley'

  Jason Henry

  27 Jan 2012 | 3:00 pm

  We have good news and bad news. The good news is that much-anticipated Southern Pacific Brewing will be open this weekend. The bad news is that they aren't named after South Pacific, the romance... Continue reading "Southern Pacific Brewing Brings Beer to 'Fermentation Alley' " >

• Fillmore Bakeshop's Macarons Might Break Your Face

  Tamara Palmer

  27 Jan 2012 | 12:30 pm

  The dainty image of the macaron is destroyed by the colorful takes on the French cookie at Fillmore Bakeshop, run by the daughter-father duo of Elena Basegio-Carpenter and Doug Basegio. Larger... Continue reading "Fillmore Bakeshop's Macarons Might Break Your Face" >

• San Francisco's Top 10 Cocktail Bars

  Lou Bustamante

  27 Jan 2012 | 11:15 am

  In the last few years, finding a bad drink in San Francisco has become harder than finding a good one. In nearly every neighborhood you'll find a bar filled with fresh juices, high-quality spir... Continue reading "San Francisco's Top 10 Cocktail Bars" >

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  Cookerati

• The Healthy Way to Get Through That Superbowl Party

  Diana

  27 Jan 2012 | 9:28 pm

  Superbowl and healthy eating don’t seem to go hand in hand.  We associate this testosterone infected party with fried finger foods covered in cheese, things you can toss back and swallow with beer – though in my case it would be wine or a cooler.  The truth is, though I bring healthier foods, there will be other things there that I should stay away from.  I’m going to try and give us some great ideas to help us get through this fat laden party in the next week.  Don’t get me wrong, I’ll eat some of the bad stuff, but if I fill my plate with the good stuff,…

• Genius Choppers – Great Tools When You Have a Lot of Chopping To Do

  Diana

  25 Jan 2012 | 9:50 pm

  Recently I came home to baked fries, that my son made and put into the toaster oven. No oil, not deep frying, just baking and they were fantastic tasting.  He decided to use the Genius Nicer Dicer to cut the potatoes into uniform size – and I think it did the trick.  Since the potatoes were uniform in size, they took the same amount of time to cook and were perfect.  Because he used herbs, salt and pepper, they were tasty even without the oil. We’ve been trying out the Genius Salad Chopper and the Genius Nicer Dicer, two chopping tools that are sold on QVC.  They’re…

• On Being a Fat Girl During the Holidays: A Rant After the fact

  Deb Ng

  25 Jan 2012 | 1:07 pm

  I’ve put off writing this post for a few weeks because I’m afraid of hurting some people who are very close to me. People with wonderful intentions who are doing wonderful things. Still, it’s on my mind and I’m under the influence of cold and flu medicine, so I’m putting this out in the open. It sucks being fat. I know there are people who will turn around and say, “Well, it’s your own fault, loser. Get off the couch.” In which they’re half right, it IS my own fault. Except the couch is probably my least often used piece of furniture.

• Apple-Cabbage Slaw with Kumquat Dressing

  Diana

  20 Jan 2012 | 7:03 pm

  You knew I was going to do something with that kumquat ginger syrup didn’t you?  I made another chicken roast, with a side of winter vegetables and a really cool tasty Apple-Cabbage Slaw with Kumquat Dressing.  A little sweet, a little vinegary, but all good.  In fact, my daughter ate it and then stopped and said – “Wait, this is slaw, you tricked me.”  I asked if she liked it and she said she did, but it was still slaw. We had a full house – both of the kids were home and the fiancee was at dinner too, so I brought out the leftover kumquats for a tasting. …

• Introducing Kumquats + Kumquat Ginger Simple Syrup

  Diana

  15 Jan 2012 | 10:58 pm

  We are smack dab in the middle of kumquat growing season which runs from November to March.  This is my first new ingredient of 2012, but hopefully there are plenty more to try.  Kumquats look like little oranges and have the floral orangey fragrance, but are a little different from the larger juicy oranges. Kumquats can tolerate a low of -10, and a hot summer between 77 ° to 100 °F.  Though it can stand the lower winter temps a little, it does much better with a long summer in the lower states, like Florida, Louisiana,  Alabama and California producing larger and sweeter fruit. This is…

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

• Best of the Fancy Food Show 2012: Sweet

  Stephanie

  27 Jan 2012 | 2:46 pm

  When the Fancy Food Show rolls around, my husband inevitably starts humming It’s the Most Wonderful Time of the Year. This year, the three-day foodie extravaganza was bigger than ever, with the exhibit halls of Moscone overflowing with 80,000 specialty products from food artisans and importers from around the world. Imagine an avalanche of chocolates, cheeses, olive oils, spices, jams, sauces, teas, snacks...that's pretty much what the Fancy Food Show was like. It is always nice to reconnect with old friends at the show, like Cypress Grove’s Humboldt Fog (which turns 20 this year -- Happy…

• Healthy Butternut Squash Soup

  Stephanie

  19 Jan 2012 | 12:14 pm

  There are times for luxurious butternut squash soup laced with brown butter…and then there are times for a more austere version that doesn’t involve homemade stock, a gaggle of aromatics, bouquet garni, and tedious straining. This isn’t a knock on the former – she’s an elegant special occasion soup, and you can taste the extra fuss that goes into her. Sometimes though, you just want an everyday soup – a practical gal that’s into healthiness, nourishment, and minimum effort.For times like these, I turn to my Healthy Butternut Squash Soup. Comforting, satisfying, zero-guilt…

• Bar Masa {Las Vegas}

  Stephanie

  12 Jan 2012 | 12:04 pm

  When I first moved to New York as a fresh grad, all bright-eyed and dirt poor, I saved my pennies for pretty shoes and sushi takeout. I would read through my Zagat as religiously as my Vogue and Glamour, and file away dream meals at Per Se and Masa alongside dream shoes by Louboutin and Manolo. I never would have thought that one day I’d be eating a meal personally prepared and handed to me by Masa himself. (I’m still waiting for Monsieur Louboutin to call me about those custom heels, but you know, one dream at a time).The 150-seat Las Vegas outpost of Bar Masa, inside the ARIA Resort…

• Porchetta Sandwich + Q&A with RoliRoti’s Thomas Odermatt

  Stephanie

  5 Jan 2012 | 4:34 pm

  RoliRoti is a gourmet rotisserie truck that travels around to different farmers markets in the Bay Area every day of the week. They make a fine Roast Chicken (free range from Fulton Valley Farms), Rosemary Roasted Potatoes which are brilliantly cooked beneath the rotating spit, catching all the flavorful drippings from roasting meats above, and even Roasted Pork Knuckles on occasion. But the pièce de résistance is the Porchetta.Perfect, juicy, tender, fatty slices of slow roasted porchetta layered with crispy crackling, piled high on a Ciabatta roll with spicy greens, sweet onion marmalade…

• Salted Caramel Apple Pie + Perfect Pie Crust

  Stephanie

  3 Jan 2012 | 6:52 pm

  I bet you thought you’d see a healthy, cleansing, post-holiday detoxifying recipe here today. Sorry, I’m just not ready for that yet. Don’t worry, it will come in due time. But first, pie. Because 2012 should start with something beautiful and homey and good. The new year should start with pie.Learning to make the Perfect Pie Crust is a skill I sought early on in my quest for a delicious life. Flaky, buttery, and tender, perfect pie crust is the kind of thing that never fails to bring joy into a room. My go-to recipe is Martha Stewart’s all butter crust (pate brisee). Here are a few…

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  Sweets Foods Blog

• Internet Marketing Graphics Plugin Review – Landing Pages and More

  Gera@SweetsFoodsBlog

  21 Jan 2012 | 10:51 pm

  I want to introduce you to a brand-new excellent Internet Marketing Graphics Plugin, and also to clear up some concepts related to landing pages, squeeze pages, sales pages and opt-in pages. You can... This is a content summary only! The full article is available at the blog.

• How to Manage Your Online Reputation Across The Globe

  Gera@SweetsFoodsBlog

  4 Jan 2012 | 5:30 am

  * This is a guest post by Christian Arno Your online reputation might not have been at the top of your to-do list a decade ago, but now it could make or break your business. Connecting directly with... This is a content summary only! The full article is available at the blog.

• CommentLuv Global Search Engine

  Gera@SweetsFoodsBlog

  22 Nov 2011 | 2:51 pm

  I want to highlight a new Free Search Engine targeted specifically to find CommentLuv Enabled Blogs, the CommentLuv Global Search Engine. As a follow up, of my latest post announcing my CommentLuv... This is a content summary only! The full article is available at the blog.

• CommentLuv Plugin Premium Winner and Global Launch

  Gera@SweetsFoodsBlog

  15 Nov 2011 | 6:36 pm

  CommentLuv Plugin Premium will be available again and also the CommentLuv Premium Giveaway has ended! My CommentLuv premium plugin review helped to give a detailed landscape of this multi-plugin for... This is a content summary only! The full article is available at the blog.

• How To Lose Weight Faster With Interval Training

  Gera@SweetsFoodsBlog

  8 Nov 2011 | 3:28 pm

  * This is a guest post by Ron Fritzke. Not too long ago, I had the privilege to write a column in SweetsFoods.com on the subject of bike trainers to lose weight. In the comments section there was a... This is a content summary only! The full article is available at the blog.

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  Hands On Gourmet » HOG Blog

• Topolini

  Stephen

  23 Jan 2012 | 4:34 pm

  Serves 6 people Ingredients 6 cutlets (about 1 1/2 pounds) veal scallopine, pounded thin 3 cloves garlic, minced 3 tablespoons finely diced provolone cheese (optional) 4 tablespoons grated pecorino Romano cheese 4 tablespoons chopped Italian (flat-leaf) parsley Salt and fresh ground pepper to taste 1/2 cup olive oil 1 cup dry white wine 1/2 cup celery leaves 16 ounces (2 cups) chicken broth Instructions Lay each scallop of veal out flat and place in the center a little less than a demitasse spoon each of garlic, provolone and pecorino cheeses (if using both) and parsley. Salt and pepper to…

• Caponata

  Stephen

  23 Jan 2012 | 4:26 pm

  Serves 6 people Ingredients 1 large eggplant 1/2 cup olive oil 1 large onion, sliced 1 cup chopped celery 28-ounce can crushed plum tomatoes 1 tablespoon capers, rinsed and drained 1 tablespoon pine nuts 1 1/2 tablespoons sugar 3 tablespoons wine vinegar Salt and fresh ground pepper to taste Instructions Wash eggplant and slice in half. Salt generously and allow to stand for about 20 minutes. Then rinse and dry the eggplant and dice it into 1-inch cubes. In a large skillet, heat the oil and sauté the eggplant until soft and slightly browned, about 8 to 10 minutes. Do not let the eggplant get…

• Insalata di Campo

  Stephen

  23 Jan 2012 | 4:19 pm

  Serves 10 people Ingredients For the Salad 2-heads butter lettuce, washed and dried 1 head of escarole, cleaned and washed. 2 bunches baby chioggia beets, roasted 1 bulb fresh fennel, shaved For the Vinaigrette 3 tablespoons red wine vinegar Zest and juice of 1 seville or blood orange 1 tablespoon dijon mustard ½ cup extra virgin olive oil Salt and pepper, to taste For the Garnish toasted walnuts orange or tangerine segments Instructions For the vegetables and greens Clean the beets then toss them with oil and salt and transfer them to an oven proof dish and add about a half cup of water.

• Risotto al Fruitti di Mare

  Stephen

  23 Jan 2012 | 3:56 pm

  Serves 4 people Ingredients 1/2 pound medium shrimp, cleaned and de-veined, keep shells for the broth 1/2 pound scallops, cleaned For the broth Reserved shrimp shells 1 small onion, peeled and a bay leaf stuck into it with a clove 1 carrot, roughly chopped 1 stalk celery, roughly chopped 3 or 4 fresh parsley sprigs 1/2 cup dry white wine Salt and pepper to taste For the risotto 4 tablespoons olive oil 2 medium to large cloves garlic, chopped 1/2 cup chopped onion Salt and pepper to taste 1 tablespoon unsalted butter (plus optional additional 1 tablespoon added at the end) 1 cup Arborio rice…

• Mozzarella in Carrozza

  Stephen

  20 Jan 2012 | 3:03 pm

  Serves 8-10 people Ingredients 12 slices firm white sandwich bread 1/4 cup drained bottled capers, chopped 6 oz fresh mozzarella, cut into 1/4-inch-thick slices, at room temperature 1/4 cup all-purpose flour 2 large eggs 2 tablespoons milk 1 tablespoon unsalted butter 2 tablespoons olive oil Instructions Divide capers among 12 bread slices and spread evenly. Divide mozzarella among 6 slices and sprinkle with pepper to taste. Make into 6 sandwiches, then cut off and discard crusts to form 3-inch squares. Coat sandwiches with flour, knocking off excess. Beat together eggs, milk, and a pinch…

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  Food Storage Made Easy

• Indoor Powerless Cooking – Butane Stoves

  Jodi and Julie

  26 Jan 2012 | 1:06 am

  We did a powerless cooking “class” a while back and over the summer we really practiced using a lot of the different options for powerless cooking. The only problem was that we never really came up with a good solution for INDOOR powerless cooking. While it is still possible to cook outdoors in the middle of the winter, I can’t say that I’d be super thrilled to do it for any extended period. We’ve been looking into what options are available for cooking indoors and how you would store the fuel for those options. Some of things things we’ve been reading…

• Food Storage is Very (P)interesting!

  Jodi and Julie

  23 Jan 2012 | 1:05 am

  We’re so excited to be introducing a FUN new way we will be sharing our Food Storage ideas (and others) with you. All throughout the month of February we’re going to be doing a fun series called “I HEART PINTEREST FEBRUARY”. We’ll be doing some super fun (and informative) stuff with Pinterest, so we invite you to join and follow our boards. Start now, so you’ll be ready to join the fun in February. (It may take a few days to get in since it’s currently invitation only) To let you know how it all started – here are actual excerpts of…

• Shelf Stable Poppyseed Chicken Recipe

  Jodi

  19 Jan 2012 | 11:13 pm

  I have a confession to make … I have a lot of recipes that call for sour cream. In my defense I try to use “light” sour cream at least There is something about the creamy yummy deliciousness that draws me to sour creamy recipes and they soon become family favorites. One of the staples around my house is Poppyseed Chicken. I always have most of the ingredients on hand, but the one thing that is a kicker is the sour cream. Whenever I go to the grocery store I try to grab a tub or two of sour cream, but considering I try to avoid going to the grocery store as much as possible,…

• Water Storage Containers Pros and Cons

  Jodi and Julie

  16 Jan 2012 | 1:30 am

  In BabyStep 2: Water we go over a few different options on storage containers for your water. As we have rearranged our food storage areas, lived through small “emergencies”, and practice other scenarios during our 7 Day Challenge each year we have come to realize that there is no “one-size-fits-all” solution to water storage. There are many different things to consider and we wanted to go into more detail on some of the different options and why they might be the right one for you. Hope this is helpful for ya! Remember this is for actual WATER STORAGE, if you have…

• No Internet? No Problem… NOT!

  Jodi and Julie

  12 Jan 2012 | 2:00 am

  So while I have been moving into my new house I have been without internet for a couple of weeks. Part of it has been nice (the part that Jodi has been covering most of the emails and what not) but it’s made me go a little crazy! Something we’ve talked about before, and I always knew, is that if there were some kind of emergency where there was no power (or internet) how many of your resources would be lost. I rely so heavily on the internet for information, and recipes. The past couple of weeks has re-confirmed to me how important it is to have your “stuff” OFFline.

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  Living the Culinary Life, Every Day.

• Hippy Crack Muffins

  Stephanie Stiavetti

  27 Jan 2012 | 11:00 am

  You might be surprised about the title of this post. “Hippy crack” isn’t exactly what one thinks of when wanting something warm and cozy to eat, especially since, where I come from, the term is reserved for the curious little nitrous canisters that recently took down Demi Moore. Back in my younger days, Whip-its were all the rage for anyone looking for a quick buzz – and even as an adult, I occasionally see someone hiding in the back corner of a party, passed out on the floor and drooling on themselves, surrounded by little silver bullets of laughing-gas love. But this…

• Introducing The Culinary Life Newsletter Giveaway

  Stephanie Stiavetti

  18 Jan 2012 | 1:00 pm

  For me 2012 is going to be a year of growth, and a big part of the growth I hope to cultivate is better communication with others who love the same things I do. Namely, good food. That’s where you come in. Lately I’ve been wondering how to communicate with my readers beyond this blog. While I’m really enjoying interacting with you all on Pinterest and Twitter, I want to share more than just pretty pictures and 140-character snippets. I want to share information, details, useful resources. You know, the meat and potatoes of life in the kitchen. And, the occasional narrative…

• Stress, Pain, and Cassoulet

  Stephanie Stiavetti

  11 Jan 2012 | 12:00 pm

  My attachment to cooking borders on obsession at times, though not the kind of obsession I’m used to experiencing. While a piercing interest in something can manifest itself in all sorts of erratic behavior, much like a July Fourth sparkler, my passion for cooking is more of a slow burn, dominating a vast percentage of my random thoughts throughout the day. I don’t have a raging drive to cook; rather, it’s a pleasantly consistent pull towards all things culinary. And, I’m good at it. At least that’s what I tell myself. When you’re good at something,…

• Are You On Pinterest?

  Stephanie Stiavetti

  9 Jan 2012 | 11:00 am

  If you don’t know about Pinterest, you should. It’s a neat way to keep track of the links you find online, in a simple, visually driven catalog. You can follow me on Pinterest, where I’ve been busy saving countless links and photos. My favorite things to “pin” are beautiful food photography, gorgeous kitchen design, and bits and pieces about personal style. ... Read the rest of Are You On Pinterest? on The Culinary Life. Permalink | Posted in Random on Jan/Mon/2012 Post tags: pinterest, social media, social networking © Stephanie Stiavetti for The Culinary Life,…

• A New Chapter – New Years Resolutions for 2012

  Stephanie Stiavetti

  6 Jan 2012 | 12:00 pm

  Ed note: this is my first post of 2012, so I thought I’d write about something of substance. I’m hoping you’ll respond and share your thoughts with me. res·o·lu·tion   [rez-uh-loo-shuhn] noun 1. a formal expression of opinion or intention made, usually after voting, by a formal organization, a legislature, a club, or other group. Compare concurrent resolution, joint resolution. 2. a resolve or determination: to make a firm resolution to do something. 3. the act of resolving or determining upon an action or course of action, method, procedure, etc. 4. the mental state…

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  About.com British & Irish Food

• Stay Warm This Weekend - Casserole Recipes

  26 Jan 2012 | 10:44 pm

  Irish Stew It really is bone-chillingly cold outside with snow showers forecast so warm, comforting foods are high on the list right now and am thinking casserole is called for. As we are on something of a post- Christmas economy drive, the long, slow cooking means cheaper cuts of meat are perfect to use. Added winter vegetables bring not only flavour but important nutrients to the dish as do side dishes of seasonal vegetables. What more could you ask for? There are many, many casserole recipes but here is a selection of my favourite warm, filling recipes for the cold weather ahead. Stay safe…

• Something for the Weekend - A Plate of Pancakes

  26 Jan 2012 | 6:17 pm

  The weekend is here and it is the end of Breakfast Week, lovely, so maybe it is time to linger a little longer over breakfast and though a Full English is a favourite, sometimes it's great to ring the the change so I am thinking pancakes. They are quick and easy and serve with fresh fruit, jam or bacon and maple syrup, makes a scrumptious breakfast. Which pancake to choose is always difficult but have a look at this collection of Pancakes from Around the World. Choose from the typical English pancake, thin, light and not dissimilar to a French crepe, or a Welsh Crempog, an American stack of…

• Smoked Mackerel for Dinner - 5 Ways with Smoked Fish

  25 Jan 2012 | 7:59 pm

  The January cut-back continues and pondering over dinner for tonight have just been reminded of one of my favourite ingredients, smoked fish, which also happens to be on the reasonable side of cost. Smoked fish is such a versatile ingredient in the kitchen, I love it. It makes great, flavourful soups, stews, chowders, breakfasts, main meals ... its uses are endless. Smoked fish is also healthy if like most foods, you don't eat too much. Smoked oily fish (mackerel, salmon, tuna) have omega-3 fatty acids in them which are good for the heart and the brain.Most smoked fish recipes are relatively…

• On the Pulse - Cheap and Cheerful Recipes for Pulses

  23 Jan 2012 | 8:38 pm

  Spicy Chicken and Lentils Recipe Cheap and cheerful pulses may not be considered the sexiest of food yet they form the basis of some of the best recipes around. Pulses pop up all over British food and in many guises - guess what mushy peas are made from? A pulse is the edible seed of leguminous plants, sometimes eaten fresh but usually dried and includes all beans, peas and lentils. They are high in protein, so good for vegetarians and a healthy choice for meat eaters alike. Pulses are a slow-release carbohydrate so help you to feel fuller for longer and also add fiber to your diet. As we are…

• It is Breakfast Week

  22 Jan 2012 | 9:30 pm

  A Bowl of Porridge with Banana Here in the UK it is Farmhouse Breakfast Week, a week long celebration of a healthy, hearty breakfast. The week is an opportunity for everyone to get into the breakfast habit and celebrate the rich wealth of breakfast foods found across the country. Farmers, producers, schools, retailers, caterers and individuals will all be celebrating the benefits of breakfast with events of all sizes taking place across the country. Breakfast may begin with orange juice, cereals or porridge, stewed or fresh fruits. If it is a full English breakfast you enjoy then it is bacon…

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  Cook (almost) Anything at Least Once

• Six

  Haalo

  24 Jan 2012 | 6:53 am

  Cook (almost) Anything has turned six and this was pretty much my reaction. This will be my 1325th post and boy, are my fingers tired. I started this site as a means of motivating myself, not really knowing how long this journey would last - in fact, I never even told Paalo about this site until three months in - I think he just enjoyed all the different food I was cooking up, little did he know I had an ulterior motive. To mark this sixth birthday I've given the site a bit of a face lift - there are a few things that need to be tweaked but basically it's pretty much set. Now, if you happen…

• Weekend Herb Blogging #318 Hosting

  Haalo

  23 Jan 2012 | 5:41 am

  The talented Cinzia from Cindystar will be hosting this edition of Weekend Herb Blogging. If you're new to Weekend Herb Blogging or haven't joined in for a while, here's a quick recap of the rules. You have the week to post about any herb, fruit, vegetable, seed, nut, flower - in fact if it is plant based then we'll love to hear more. Your post can be informative, spotlight a particular ingredient and/or include a recipe where your chosen ingredient is one of the primary ingredients in the recipe. Entries must be submitted by: 3pm Sunday - Utah Time 10pm Sunday - London Time 11pm Sunday -…

• Blueberry Upside-Down Cakes

  Haalo

  20 Jan 2012 | 11:06 pm

  Simona from Briciole is hosting both editions of Weekend Herb Blogging and this week I'm enjoying the summer season with some beautiful fresh blueberries. Blueberries are one of those ingredients I seem to use frozen more than fresh - I don't know if that's because when I get the urge to make something with blueberries they aren't in season, or the more likely scenario, fresh blueberries are just too tasty and I eat them all before I get around to using them. This time I resisted the urge and finally managed to make something - individual blueberry upside-down cakes! Blueberry Upside-Down…

• Weekend Herb Blogging #317 Hosting

  Haalo

  15 Jan 2012 | 7:54 am

  We're doubling up this week - the lovely 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 must be submitted by: 3pm Sunday - Utah…

• Carrot and Sunflower Seed Loaf

  Haalo

  13 Jan 2012 | 10:38 pm

  Simona from Simona's Kitchen is hosting this edition of Weekend Herb Blogging and this week I'm taking another look at carrots. I suppose along with onions and potatoes, carrots are one of those kitchen staples and there's rarely a day that goes by when I'm not using them. Most often they are relegated to supporting player but this week they are the star. I've been meaning to get back into the bread making habit and as a way to ease myself back into it, I'm starting off with soda breads. I like the almost instant gratification - there's no waiting for yeast to activate or dough to rise - you…

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  Food GPS

• It’s Walter Manzke vs. Zach Pollack & Steve Samson in the inaugural Food GPS Lamb Showdown

  Joshua Lurie

  27 Jan 2012 | 11:00 am

  On Monday, February 20, Food GPS presents the inaugural Lamb Showdown. It’s Walter Manzke from upcoming République and Factory Baking Company vs. Zach Pollack & Steve Samson, the chefs and co-owners of Sotto. Guests will enjoy a six-course meal, with the talented chefs going head-to-head on four savory courses featuring American lamb, and two desserts starring sheep’s milk dairy. Every diner gets a vote on which chef delivers the boldest flavor, most originality, and best presentation. The winning chef earns $500, and of course greater glory. The American Lamb Board is sponsoring…

• L.A. Beer Blast D4

  seaninman

  26 Jan 2012 | 6:30 pm

  Craftsman founder Mark Jilg constructed one of the sharper looking mobile bars in town. The L.A. Beer Blast is designed to let Food GPS readers know what’s new at select L.A. bars and restaurants with great beer selections. You’ll also discover beer-related events in the area and meet industry leaders. The L.A. Beer Blast normally arrives every Thursday evening, in time for the weekend rush. Look in the left sidebar, Subscribe to Food GPS and you’ll receive the L.A. Beer Blast by e-mail. Brew & You This week in Brew & You: How fast does two years pass? An Invasion of hops, and a…

• The (not so) Terrible Two

  seaninman

  26 Jan 2012 | 9:51 am

  Time certainly does fly. I cannot believe that we have reached the 2nd anniversary of Eagle Rock Brewery. I can remember the first time that I turned onto Roswell Street over two years ago and entered through the (then, not orange) door into the bare space that today houses the tap room and cooler. Now they have a Great American Beer Festival medal, two L.A. Beer Week beers and many trivia nights and women’s forums under their belt. And this Saturday from Noon to 4 pm at nearby Verdugo Bar (Thanks to Ryan and the Verdugo crew for taking on the hosting duties), you can help ring in the…

• The World’s Top Eating Destinations for Los Angeles Chefs

  Joshua Lurie

  25 Jan 2012 | 8:00 pm

  We asked 10 prominent L.A. chefs one question: “If you could travel to any city in the world right now, primarily to eat, what would it be and why?” The responses might surprise you. Kris Morningstar took time to ponder global options at the dineLA Restaurant Week kickoff party. Victor Casanova (Culina) I have a deep admiration for anything Italian. I’d probably go to Bologna and I’d probably have a very traditional thing like tortelloni en brodo. It’s typically filled with things like prosciutto and all things delicious, right? Like mortadella, prosciutto, maybe like ground pork…

• Flossie’s: Making Mississippi Soul in the South Bay

  Joshua Lurie

  25 Jan 2012 | 2:00 pm

  Flossie’s exterior doesn’t look like much, with a spare sign and a Yukon Square strip mall location that adjoins a liquor store and laundromat. However, Sandra Foster and late mother Flossie transformed the Torrance setting near El Camino College and Alondra Golf Course into a soul food institution, beginning by opening in 1991. The restaurant hasn’t seen natural light in years, as a fluorescent glow bathes everything, including paintings of Foster’s native Mississippi, shelves of jarred pickles, and the metal cafeteria-style bins of vegetables and entrees, which change daily.

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  Sippity Sup - Serious Fun Food

• Asiago Mac and Cheese Pie with Truffled Potato Crust or Timballo di Maccheroni

  jgreghenry

  27 Jan 2012 | 9:18 am

  I have a not-so-classic Asiago Mac and Cheese Pie with Truffled Potato Crust for you today that could pass for a geography lesson, or maybe even a life lesson. It may seem like a simple but comforting baked pasta, but unique ingredients and an international pedigree make it something more too. This "pie" is dense with penne pasta, creamy Wisconsin Asiago cheese and Tuscan kale. I have given it an Idaho potato crust that is scented with truffle oil. I call it a non-traditional pie, but it's really a variation on timballo di maccheroni, a traditional drum-shaped baked pasta dish from Naples and…

• Not Ferret Fritters... Farro Fritters!

  jgreghenry

  25 Jan 2012 | 1:30 pm

  I am pretty proud of today's Farro & Sun-Dried Tomato Fritters though I admit they don't really look like much. That's one of the problems facing food bloggers these days. If you want to reach a wide audience (and who doesn't) your food has to look extra special scrumptious, be super colorful, get wrapped in bacon, or at least have a peanut butter swirl. These foods may look pretty (especially when they are tied up in a bow), but they don't always ignite the imaginations of the more mature palates amongst us. It is kind of a Catch 22. Because the very sites (FoodGawker, TasteSpotting and…

• A Sardine Sandwich with Horseradish Cream

  jgreghenry

  22 Jan 2012 | 12:38 pm

  Sardines? Egads no! They look like fish, they smell like fish and they taste like fish. That's enough information to get many of us to swim for the hills. If there was ever a little fishy in need of a makeover it's the sardine. Un-loved and under-appreciated do not begin to describe the loathing attached to this surprisingly healthy and completely delicious tasting fish. I'll start the makeover with a sandwich that I know you'll love, if you just let yourself get past all those fishy miscoceptions. Sardine Sandwich with Horseradish Cream & Pickled Red Onion Sardines are super tasty.

• Hot Toddy- A Cocktail for the Cold & Flu Season

  jgreghenry

  20 Jan 2012 | 4:24 pm

  There is no denying we are in the depths of winter. You know, the dreaded “cold and flu” season. Even here in California, the night air is getting nippier, the days a bit shorter, and more than one person in my life is miserable and sniffly. Gone are lazy afternoons drifting into sultry evenings– sipping tall glasses of iced tea, lemonade, or even frosty margaritas. Cool weather sees us choosing steamy mugs of coffee, hot tea, hot chocolate, and dare I say–  hot toddies?  I want you to know that the hot toddy is more than just a beverage with a funny name. You probably…

• Sippity Sup is Dark (Chocolate Truffle) Today

  jgreghenry

  17 Jan 2012 | 9:41 pm

  I'm sorry. I know you came here today expecting something. After all, I'm a pretty regular blogger. I sorta stress out if I go more than two days without a new post. But Sippity Sup is dark today. Very dark. That's right. There is nothing here and you are not reading these words. Because starting midnight tonight (tomorrow? oh that's so confusing) you won't find any of the usual gorgeous photos or genius recipes on Sippity Sup, for 24 whole hours. Instead, you'll be greeted with a message about anti-piracy bills (which you are reading now) that are topics of heated debate in the U.S.

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  Chez Us - The Daily Dish

• Pantry Staples | A Give Away

  Denise Woodward

  27 Jan 2012 | 8:25 pm

  NOTE: the images in this feed have been downsized or removed for copyright reasons. To see them in their unmodified state, please view the original post by clicking here.A New Year!  New Beginnings!  And for a home-chef, that means a Clean Pantry!  In our case, it is a new pantry to boot.  This is the first time in our adult lives, that we actually have a pantry.  Remember our tiny 20 sq. ft. kitchen?  We only had one big cupboard, which kept all of our pantry items, as well as dishes. Now we have a six shelve pantry to fill, I have vowed not to overstock it with things we would never…

• Meatless Monday | Butternut Pear Soup

  Denise Woodward

  22 Jan 2012 | 7:16 pm

  NOTE: the images in this feed have been downsized or removed for copyright reasons. To see them in their unmodified state, please view the original post by clicking here. The other day as I was driving to the market, I got to thinking about how most people adore summer time produce.  While all those heirlooms and juicy berries are sexy, I think musky root veggies, hard squash and juicy pears and apples are just as appealing.  I have definitely been taking advantage of all that winter has to offer, since coming back from the holidays. I find that butternut squash is about one of the most…

• Sweet Potato Gratin

  Denise Woodward

  11 Jan 2012 | 10:16 am

  NOTE: the images in this feed have been downsized or removed for copyright reasons. To see them in their unmodified state, please view the original post by clicking here. Gratins are my fall back on side-dish when I don’t have anything else to serve with roasted meat.  I always have a few potatoes, as well as sweet potatoes in the pantry, just in case, I need something to eat for lunch, or a thicker for a soup or stew or a weekend hash.  A few other staples in our kitchen are good butter, heavy cream and rosemary. Guarantee you will always find these three items lurking somewhere. I…

• Meatless Monday | Butternut Squash Stew

  Denise Woodward

  9 Jan 2012 | 12:39 am

  NOTE: the images in this feed have been downsized or removed for copyright reasons. To see them in their unmodified state, please view the original post by clicking here. I have not been enthralled by a cookbook in a very long time.  Then I received Yotam Ottolenghi‘s gorgeous book Plenty.  As soon as I removed the wrapper and turned the first page;  I knew a love affair was about to begin.  The drool-worthy photographs and innovative recipes, made me want to cook every recipe in the book. Before training at Le Cordon Bleu in London, where his acclaimed restaurants are located,…

• Shake and Bake Coconut Chili Pork Chops

  Denise Woodward

  7 Jan 2012 | 6:18 pm

  NOTE: the images in this feed have been downsized or removed for copyright reasons. To see them in their unmodified state, please view the original post by clicking here. I had such a great time developing a recipe for Lindsay Olives for this month’s Kitchen PLAY event, that I decided to participate, as well.  It really is fun, innovating and kind of reminds me of a Chopped Episode! The National Pork Board conducted a survey to find out the trends with pork and holiday recipes. The good news; folks are enjoying pork from brunch to small bites.  Pork is no longer meant only for dinner.

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  5 Star Foodie Culinary Adventures

• 5 Star Makeover Roundup: Meatballs

  27 Jan 2012 | 6:07 am

  This month our challenge was to transform a classic comfort dish, Meatballs, into a 5 star gourmet dish. I was so impressed with the variety and the uniqueness of the creations in our group. Thank...

• 5 Star Makeover: 5-Spice Duck Meatballs with Scallion Bacon Pancakes and Hoisin Mayo

  23 Jan 2012 | 11:25 pm

  After taking two months off for the holidays, our 5 Star Makeover cooking group is back together for a new exciting year. This month our theme is meatballs. It is a fun challenge to try to...

• 5 Star Foodie Junior: "Kitchen Sink" Nishiki Rice Wrap

  18 Jan 2012 | 6:39 am

  Welcome to the January edition of 5 Star Foodie Junior, a series of monthly posts that feature my daughter learning how to cook in the kitchen. Featured this month is a rice dish, with a terrific...

• DC Restaurant Review: Zaytinya

  14 Jan 2012 | 10:54 pm

  It's restaurant week in DC, and my daughter and I decided to check out one of Jose Andres' restaurants we've heard so much about, Zaytinya. This very popular restaurant offers Greek and...

• Theme Thursdays: Chorizo Honey Lollipops

  12 Jan 2012 | 8:17 pm

  5 Star Foodie Junior and I typically have special designated dinner themes for our week days: Meatless Mondays, "Trial" Tuesdays (where we typically try a new dish or new ingredient), "Wonton"...

• 

  Foodess.com

• Salt & Vinegar Kale Chips

  foodess

  23 Jan 2012 | 11:27 pm

  Kale chips are crazy good. They sound like hippie food, I will not argue with that fact. You may have to go on trust here. We’ve established trust, haven’t we? After all, I am the same person who brought you this moist chocolate cake and those whoopie pies with salted caramel buttercream. Quite frankly, I could have titled this post “how to eat an entire bunch of kale in under 5 minutes”. Because that’s pretty much what happened. The kale chips are brought to you by a sale on greens converging with the arrival of a fantastic cookbook in my mailbox – “

• Chicken Stew with Apples and Cabbage

  foodess

  16 Jan 2012 | 9:14 pm

  It snowed in Vancouver today! It doesn’t happen often, but when it does, I am over the moon. This is what winter is about. Bright skies, blinding white snow, rosy cheeks, wool mittens, mugs of creamy hot chocolate, and a steaming bowl of stew. This succulent chicken stew with apples and cabbage might just be the best stew ever made. It’s got cream and bacon, need I go on? It is positively packed with earthy vegetables. Tender bites of tart apple offset the richness. Sweet, aromatic sage perfectly complements the winter flavours. I mopped it up with warm, homemade whole wheat…

• Cranberry Lemon Cake with Lemon Icing

  foodess

  9 Jan 2012 | 11:17 pm

  I got attacked by a seagull. And I do not use the term “attacked” lightly. It was Hitchcockian. Let me tell you what happened. And then we’ll talk about cranberry lemon loaf. I was starving after my Sunday yoga class. I thought I’d stroll through the bustling Granville Island market, and find something for lunch. I did. I found a delicious bratwurst with sauerkraut, fried onions and spicy mustard. Bratwurst in hand and not a seat to be found, I thought, “why not go eat on the dock?”. Live music, a nice view of the boats, and a momentary break in the rain.

• Homemade Ranch Dressing

  foodess

  5 Jan 2012 | 9:31 pm

  I don’t buy bottled salad dressing. Period. It is so easy to make your own. It takes seconds. It tastes infinitely better. It lacks the long list of questionable ingredients. It just tastes so much better. Did I mention it tastes better? It does. Much better. I do lemon-olive oil vinaigrettes often for the simple salad of mixed baby greens that accompanies any meal where the vegetable component is an afterthought. I make a homemade caesar dressing for sturdy romaine. I love to make fruity raspberry, grapefruit or mango vinaigrettes for when I make a salad as a meal for lunch, or dinner…

• Healthy Recipe Round-Up

  foodess

  2 Jan 2012 | 10:48 am

  Happy New Year! After 3 weeks of travel through India and Thailand, my feet are back on Canadian soil. My brain, however, is irritatingly convinced that my feet are still in Asia. Jet-lag has had me up at 4:30 am for the past 3 days. I am tired. The nauseous, head-falling-in-cereal-bowl, slow-motion-blinking, saying-”excuse me”-to-the-wall-I-just-walked-into kind of tired. The fact that I am able to coordinate thought-fingers-keyboard right now is a small miracle. To give you a brief rundown, in the past 21 days I have seen the inside of Vancouver, Beijing, Delhi, Cochin,…

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  80 Breakfasts

• Roasted Eggplant with Garlic Cumin Yogurt

  26 Jan 2012 | 8:53 am

  When I was working in Amsterdam, many, many years ago,one of my favorite things to do was visit museums.  One of the perks of working in a mediacompany, you see, was a press pass that gained me free entrance to most museums.  And I love museums.  Now, I want to say at this point, that in nostretch of the imagination do I know anything about art, or history, oranything else that goes into museums.  I can’ttell a million-dollar masterpiece from a back-alley watercolor.  Nor am I an expert in world artifacts.  This has its disadvantages, that much iscertain, but…

• Asian Mushroom Stir-fry

  19 Jan 2012 | 11:08 am

  I’m always excited to come across new local purveyor andartisans, those brave souls who forge steadfastly ahead on paths seldom taken.  Farmers who faithfully bring their organic vegetablesto city markets so lazy-bones like me can enjoy them.  Those who valiantly grow new and interestingthings and do their best to educate the rest of us about them.  People making local cheeses and jams using antibiotic-free dairy and native fruits in season.  And let's not forget the altruistic and enthusiastic entrepreneurs who help far-flungfarmers and other such producers,…

• Sambal Chicken Sandwich Spread

  13 Jan 2012 | 9:49 pm

  Hot on the enthusiastic heels of my last post, I havealready decided to make short work of those goals I mentioned.  When it comes to that blessed event called“starting” there is no time like right now right?  So that’s what we are doing for 2012 folks, weare starting.  Starting, doing,moving.  Starting what exactly?  Oh, many things I’m sure:  Starting on that list of resolutions.  Starting to live a healthier life (ok, forme, that would be semi-healthier – sorry, but pork, butter, sugar, and caffeine are here tostay).  Starting to attack…

• Breakfast #53: Choco Coco Oatmeal

  7 Jan 2012 | 1:22 am

  There is no better way for me to start a new year thanwith that which I start each and every day – a good breakfast.  That is how I started last year, and,fingers-crossed, how I hope to start the years to come as well.  What better way to start anything than withsomething delicious to fortify you for whatever is to come right?But first, before we get to what’s to come, allow me totake a look back at what was.  I made alist of humble (blog and food related) goals last year and, I am happy to report, was able to achieve,or at least make decent headway, on most:Post more often…

• Sambal Roasted Chicken

  30 Dec 2011 | 11:18 pm

  It’s the last day for 2011!  What are you doing?  How are you spending it?  Over here it is much of the same, nothingfancy in the works, although lots of little and big joys are realized andenjoyed.  C is out biking up somemountain, as he has so happily been doing these holiday mornings.  I have gloriously slept in, as I haven’t in avery long time.  I am breakfasting on a simplecheddar cheese toastie slathered with my favorite guava jam, coffee everpresent of course.  Little C is playingwith her stuffed carabao (water buffalo) – a sighting of a live…

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  Edible Garden

• Supporting the Fund Drive for Vaidehi Ashram of Desitute Girls, Hyderabad

  25 Jan 2012 | 9:28 pm

  When Siri reached out to tell me about her fund drive for the destitute girls in Vaidehi Ashram, it brought back memories of the weekends I used to spend in a facility in Hyderabad that took care of orphaned kids with AIDS. I would go there every Saturday for a few months, hold the kids, play with them, paint, teach, and all the rest of the stuff that you would normally do when you volunteer at a place like this. Then I would come home and mope around the house all weekend, not interested in going out, not willing to talk to happy people and generally being a pain to be around. That's the…

• Corn Malai Subzi or A Sandwich Filling Idea

  23 Jan 2012 | 8:52 pm

  Here's a recipe I've shamelessly stolen from a friend, Divya, who served it at a dinner she hosted at her new apartment. I have made it about 5-6 times since and always gotten good feedback on it. It's ridiculously simple and lends itself well to variations. If you life corn, this one's a definite winner. If you don't, well, this one could turn you around like it did my MIL! Corn Malai Subzi / Corn Sandwich Filling Recipe Serves 2-4 Preparation time: 5 mins Cooking time: 15 mins Ingredients: 2 cups of corn kernels, canned or thawed if frozen 2 of onions, chopped fine 4 cloves of garlic,…

• Murungakai Tiffin (Moong Dal) Sambar Recipe

  12 Jan 2012 | 5:53 am

  Why is toor dal and not moong dal the main ingredient in a regular sambar recipe? I'd really like to know, especially after making sambar with moong dal recently, for the first time. I absolutely loved it. Although more popular called tiffin sambar because it is served with tiffin, or breakfast items, I served this with plain white rice and some vegetable curry on the side. Sharing step by step pictures of my sambar-making process feels very intimate and personal to me, for some reason. Probably it's because sambar is made in practically every South Indian household and everyone has their own…

• Ven Pongal (Khara Pongal) | Pongal Festival Recipes

  11 Jan 2012 | 12:40 am

  Khara Pongal (or ven pongal as it's commonly called) is not something I grew up on. It's not part of Kerala breakfast recipes and on the rare occasions we would eat out for breakfast, I never looked beyond butter roast or paper roast dosa. Then things changed and I got married to a Tamilian. TH's mom makes a mean pongal and it's a favourite of mine now. She makes it every time we go home and this time I got to have it twice. Pics were taken in amma's kitchen as she cooked so pardon the bad light quality. Since Pongal festival is right around the corner, I thought this would be the best time…

• No-Bake Banana Toffee (Banoffee) Pie

  8 Jan 2012 | 11:47 pm

  Pie or pudding, whatever you call it, this banana toffee (banoffee) pie is very close in taste to the famous banana pudding they sell by the buckets (not literally) in Magnolia Bakery. Although they use vanilla wafers and pudding in their dessert, this one tasted amazingly similar. So anyway, let me start by apologising to you for shoving this sinfully indulgent pudding / pie in your face so soon after your new year resolutions took effect. This is our challenge for this month's A Sweet Punch and I must say the real challenge was not finishing it all off in one sitting. You need 5 ingredients…

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  Delish

• Peanut Butter Chocolate Chip Muffins

  ashley

  24 Jan 2012 | 12:00 am

  I’ve had a serious hankering for muffins lately for breakfast. Now when it comes to muffins there are a couple of varieties: healthy, healthy-ish, and just-call-it-a-cupcake. (You know what I’m talking about)! When I started down the path of making some Peanut Butter Chocolate Chip muffins, I was thinking they’d fall into the just-call-it-a-cupcake category, but these actually are more healthy-ish. The low sugar content in the dough yields a peanut buttery bread-like muffin that’s very mildly sweet. Definitely don’t leave out the chocolate chips without…

• Pepperoni Pizza Puffs

  ashley

  16 Jan 2012 | 7:37 am

  So I hear there’s a big football game coming up? I honestly do not care about football especially pro football. I do love me some Aggie football, although recently we haven’t been too good and it can awfully hard to watch. I do occasionally ”watch” the superbowl with friends but I’d say that’s only once every 3-4 years if that. So forgive me my football loving friends! When I do “watch” the game, its usually more of an excuse to have a party and cook up some good eats. These make a great game-day appetizer (especially since they can be made in…

• Lightened Up Jalapeno Popper Dip

  ashley

  12 Jan 2012 | 10:03 am

  I’ve seen this recipe float around the interwebs for quite some time. I’ve been meaning to give it a try and finally did — just in time to share with you before you start your superbowl menu planning. With the start of the new year, and new year’s resolutions, I thought it’d be a good time to try to lighten up this recipe a little bit. Obviously, its not healthy but at least its not quite as bad for you as the full fat version and its still very tasty! This was really tasty — definitely a crowd pleaser! It was really creamy with a bit of heat. If you like…

• Salmon & Asparagus Pasta

  ashley

  4 Jan 2012 | 1:00 am

    I first blogged this recipe in 2007. It blows my mind away that I’ve been going at blogging for over 5 years now. I really really don’t know where the time goes. What started as a little way of sharing recipes with just a handful of friends has really grown over the years. Oh how I’ve come to love blogging. I’ve missed it over the last year. First it was the nausea, then it was the pregnancy exhaustion and being super busy at work, then the baby arrived… excuses excuses. I’m back now though. I’ve got a bunch of recipes/posts lined up as well.

• Happy New Year!

  ashley

  1 Jan 2012 | 10:38 pm

  2011 was a great year. We welcome our sweet baby boy back in May and simply can’t imagine life without him. He is without a doubt, the best thing I cooked up in 2011. I am really… who can resist this face?? Baby cuteness aside, I really didn’t blog much this year. Sorry y’all. Thanks to those of you who have stuck around. Based on stats, the following recipes were most popular in 2011: Ham & Swiss Sliders Mock Champagne Mini Key Lime Scones No Fuss Focaccia Looking forward to getting back into the groove! Happy New Year! Wishing you and yours a very happy, healthy…

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  The Gotham Palate

• An Italian-American Ace in the Hole – Review of Parm

  admin

  23 Jan 2012 | 2:32 pm

  BY CRAIG CAVALLO 248 Mulberry Street (btwn Prince and Spring) Lower East Side 212-965-0955 / http://parmnyc.com/ Sunday – Wednesday, 11am – Midnight Thursday – Saturday, 11am – 1am When you open a restaurant and quickly find yourself at the center of the food world, it makes sense that the success would yield an offspring.  Rich [...]

• A New Asian-American Post Poised to Send Park Slope Abuzz – Review of Talde

  admin

  18 Jan 2012 | 11:24 am

  BY CRAIG CAVALLO Talde Hours are Monday – Sunday 5pm – 12am 369 7th Ave. Park Slope, Brooklyn 347-916-0031 / taldebrooklyn.com/ Two huge square windows lend a peek into the restaurant as you walk north on 7th Ave towards 11th Street in Park Slope.  The name above the entrance is Talde.  It is the new [...]

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  The Italian Dish

• How to Deseed a Pomegranate and a Salad of Apples, Pomegranate, Gorgonzola and Pine Nuts

  [Elaine]

  16 Jan 2012 | 6:00 am

  Pomegranates have become so popular - they're delicious and healthy.  But they can be a pain to deseed, squirting juice everywhere and making a mess.  I'll show you how to easily clean a... A new post from The Italian Dish! Click the title to get all the delicious details!

• Homemade Apple Chips

  [Elaine]

  2 Jan 2012 | 3:38 am

  Well, the holidays are over and what a whirlwind it was.  And so much fun. My brothers and their families came to visit and I did a ton of cooking for that, including an enormous batch of... A new post from The Italian Dish! Click the title to get all the delicious details!

• Sparkling Cranberries

  [Elaine]

  20 Dec 2011 | 10:44 am

  I've made these beautiful delicious cranberries for the holidays for a couple of years now, ever since I saw them over on Heidi's blog. These pretty cranberries look like they might be just for... A new post from The Italian Dish! Click the title to get all the delicious details!

• Homemade Winter Candle

  [Elaine]

  16 Dec 2011 | 12:34 am

  I've been having so much fun with this little DIY project that I had to share it with all of you because I know you will love it, too.  These beautiful "snow" candles are pretty, easy and cheap... A new post from The Italian Dish! Click the title to get all the delicious details!

• Ten Fun Christmas Links

  [Elaine]

  11 Dec 2011 | 6:57 am

  I love sharing fun things I have found with you all and so I thought I would post a few things for Christmas that I'm either enjoying now or plan to make myself.  So here are a few fun links for... A new post from The Italian Dish! Click the title to get all the delicious details!

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  RecipeGirl.com

• Caramel Brownies

  Lori Lange

  27 Jan 2012 | 5:00 am

  There are times when you need a dessert, you need it now, you need it QUICK and you don’t want to fuss with a bunch of ingredients. Those are the times when I pull out a good boxed mix and mess with it a little. I grabbed a box of Ghirardelli brownie mix and some chocolate covered Dove candies recently, and combined them to make super simple, no-brainer, almost-embarrassed-to-call-this-a-recipe: Caramel Brownies I know that there are folks out there who don’t like to bake and who are intimidated by baking and all of the ingredients and terms involved. I love to show people that…

• 10 New Recipes to Try for Dinner

  Lori Lange

  25 Jan 2012 | 5:00 am

  So, here’s the deal: I make dinner for my family most nights, and I secretly sneak most of those dinner recipes onto RecipeGirl.com without sharing them on the blog. So you may be browsing through the recipe index once in a while and think, “Hmmmm, I don’t remember seeing that one on the blog!” That’s right. Some recipes are delicious and worthy enough to make for dinner, but I don’t necessarily share them all on the blog. I’ve decided to share 10 dinners that we’ve enjoyed in the last couple of weeks that have not been a feature on the blog.

• Cucumber Salad

  Lori Lange

  23 Jan 2012 | 5:00 am

  I’m knee deep in sugar. Literally! I’ve been testing and re-testing and dreaming about and sampling many, many DESSERT recipes for the “Sweet Treats” chapter of The Recipe Girl Cookbook. The past few weeks have been delicious and full of some pretty major gym workouts to manage all of those “tasting” calories. This Cucumber Salad recipe was a welcome, healthy reprieve, for sure. The recipe comes from a new cookbook by Bee Yin Low, the writer behind the popular food blog: Rasa Malaysia. The cookbook is called, “Easy Chinese Recipes: Family Favorites…

• Crab Guacamole

  Lori Lange

  18 Jan 2012 | 5:00 am

  Avocado lovers are very happy to live in Southern California, where avocados are plentiful and fairly inexpensive all year long. We have just the right weather to nurture them along, and we can enjoy them in January just as much as we enjoy them in July. If you can’t find them around where you live this time of year, you can always order them online.  Or you can enter the giveaway I’m hosting today for California Avocados Direct- maybe you’ll get lucky!  Their family farm is just 20 minutes from my house!  See the end of this post for details. Let’s talk about what…

• Cauliflower Crust Hawaiian Pizza

  Lori Lange

  16 Jan 2012 | 5:00 am

  This is the best invention ever: Cauliflower Crust Pizza. Yes, you heard that right… pizza crust made out of cauliflower. I saw it on Beth’s blog, and she got the idea from a friend who got the idea from a low-carb bulletin board. It’s apparently been an idea that has been floating around for a while, but I’ve just gotten wind of it and I’m sure glad I did. This stuff is (shockingly) good! I topped mine Hawaiian style. This entire thing is incredibly simple to make!Continue Reading Cauliflower Crust Hawaiian Pizza... ©2012 RecipeGirl.com | Permalink | 94…

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  Tamarind and Thyme

• Eating in Mongkok

  Su-Lin

  26 Jan 2012 | 12:43 pm

  Just realised that almost a month has passed since I was in Hong Kong – it feels like yesterday! Anyway, happy Chinese new year! The year of the dragon started on Monday and sadly, I have had no time to celebrate due to work. I’m sure I’ll do something later. It was just past Christmas-time when I was in Hong Kong and one of my colleagues who calls Hong Kong home was back visiting friends and family; we arranged to meet up in Mongkok one afternoon. There’s nothing like being shown around by locals and they understood what I meant by wanting to try things that were…

• Beef Noodles at Kau Kee, Hong Kong

  Su-Lin

  21 Jan 2012 | 7:13 pm

  Beef noodle soup. When more than one person recommended the ones at Kau Kee to me, it became a priority visit while in Hong Kong. As befits a 90+ year old restaurant with a speciality, their menu is short – beef brisket or beef slices or curry beef tendon on your choice of noodle soup. There may have been a vegetable too. At about 8pm on a weekday, three of us found a table with relative ease though the small restaurant was constantly packed while we were there. A bowl of Kau Kee’s special beef brisket in traditional broth (88 HKD, all beef and no noodles), another of beef brisket…

• Chowing Down on Cheung Chau

  Su-Lin

  18 Jan 2012 | 1:22 pm

  I was looking forward to a day out to one of Hong Kong’s smaller islands but I was to choose between Cheung Chau and Lamma Island. I went with the smaller island – Cheung Chau – mainly because it sounded like fun and heck, it’s home to the bun festival every year (not that we’d get to see it that day). It was a quick half hour ferry ride from Central and we emerged onto an island that was just as crowded as Hong Kong island but with a more relaxed, holiday feel to it. Apparently, the thing to do on Cheung Chau is eat seafood. With empty stomachs, we wandered down…

• Australia Dairy Company, Hong Kong

  Su-Lin

  15 Jan 2012 | 6:50 pm

  Apart from a one day stopover when I was seven years old, this trip over the new year was my first time in Hong Kong. For the first time in a long time, this was a proper holiday with no work commitments; I was there to see one of my best friends who moved out there about two years ago. My trip was packed with catching up, seeing the sights and sampling as much of the local cuisine as possible. Thank you so much, M and S, for hosting me! One of the first and best breakfasts I had (jetlag meant that I desperately needed a big meal in the morning) while there involved scrambled eggs. Scrambled…

• Vietnamese Aubergine Salad

  Su-Lin

  12 Jan 2012 | 12:55 pm

  More healthy eating before I get onto the total shameless gluttony that occurred in Hong Kong. This time it’s with one of my favourite vegetables, the ever versatile aubergine. I love the flavour one gets when burning an aubergine…burning may be too harsh a word. Essentially it’s cooking a whole aubergine until its skin is charred and the entire thing is soft. The silky, uncharred flesh inside develops a smokiness that is particularly good in salads. I came across this aubergine salad in Mai Pham’s excellent cookbook Pleasures of the Vietnamese Table and had to try…

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  Jacqueline Church . com :: The Leather District Gourmet

• Wordless Wednesday - Welcome Home

  25 Jan 2012 | 10:54 am

• Mali - the Food and Culture

  5 Jan 2012 | 7:47 am

  When this posts, I will exploring this amazing new-to-me place (one of my favorite things to do in life!) with very rich history. Since I won't have access to Internet while I'm there, I wanted to leave a few posts to give you a taste of what my days might be like. You know I'm sweaty but smiling! Hope you're having a good day, too! Here's an Oxfam site - very cool new discovery for me. Please enjoy. Cool Planet - On the Line - Mali The wonderful photographer, Penny de los Santos was in Mali recently. Must be where the cool kids go. Street Food in Bamako What are you eating today?

• Mali -A little armchair travel for you while I'm away

  3 Jan 2012 | 9:19 pm

  By Thursday I'll be en route to Mali a small land-locked country in West Africa that many of us know very little about. While I'm gone, exploring ancient cliff dwellings, giant mosques made of mud bricks, and the Festival au Desert, I thought it might be interesting to share some information with you about my destination. From BBC News World profiles: Mali. From PRI - a piece that aired on the third, on one of the Malian Presidential candidates, a BYU graduate, a Mormon in this Muslim country. Imagine if we both, US and Mali, were to end up with Mormon presidents? Stay tuned for some links on…

• New Year, New Places, New Things to Try

  3 Jan 2012 | 9:59 am

  Start 2012 with a child-like curiosity. Why not? What can it hurt? Ever read Dr. Seuss' Oh the Places You'll Go? Now's a good time to start. Maybe you'll find something new and fun like Pandora which is now the soundtrack to much of my writing. Maybe you'll discover a new Saké from Shizuoka, that you love. Perhaps you'll find a clever new tech tip that will make you and your product or website easier and more fun to find. Meet Kimtag: If you have a scanning app on your smart phone then please scan. I like i-nigma. If you don't, you can click on that code above and go right to my Kimtag:…

• What are you Doing New Year's Eve? Events in Boston, Traditions Old and New

  29 Dec 2011 | 10:48 pm

  Maybe I'm crazy to supposeI'd ever be the one you choseOut of a thousand invitationsYou receivedOoh, but in case I stand one little chanceHere comes the jackpot question in advance:What are you doing New Year's, New Year's Eve? I can't imagine Ella (whose voice I always hear with these lyrics) spent too many New Year's Eve nights alone, nor Diana Krall who also sings it beautifully. Me, I'll be hanging home, quietly with my boys. Maybe we'll pack a flask, bundle up and go check out ice sculptures. Check out Boston First Night for a full run down of the City's celebration. In case you haven't…

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  Pig Pig's Corner

• Steamed Meatballs and Pickles with Pumpkin 菜脯肉丸蒸南瓜

  16 Jan 2012 | 3:40 am

  Chinese New Year is just round the corner and so it's time to prepare our stomachs for all the upcoming delicious meals! Here's a rather interesting recipe adapted from the cookbook 'The ultimate guide to steam cooking 蒸的好轻松 by 程安琪‘. The original recipe involves pickled sweet cucumber 酱瓜, but since I had chai po at hand, and it's also a type... [Please read the rest of this post on my website =) Thanks!] http://www.pigpigscorner.com/

• Kimchi Mandu (Korean Kimchi Dumplings)

  12 Jan 2012 | 7:34 pm

  When you are feeling lazy or you just feel like having something simple, frozen dumplings come in handy. They are great deep-fried, pan-fried, steamed or even boiled. Cooking dumplings is an easy task but making them is a whole different story. The skin is the hardest part of making dumplings, but thank god for ready-made dumpling wrappers,... [Please read the rest of this post on my website =) Thanks!] http://www.pigpigscorner.com/

• Laksa & Cashew Nut Pesto Linguine

  12 Jan 2012 | 7:13 pm

  Pesto is an Italian puree and is made of crushed garlic, basil and pine nuts blended with olive oil with cheese. The name is originated in reference to the original method of preparation, using mortar and pestle (pestle, pesto, get it?). Well, times have changed, and people use the blender or a food processor instead of mortar and pestle, and,... [Please read the rest of this post on my website =) Thanks!] http://www.pigpigscorner.com/

• Frog Porridge 田鸡粥

  12 Jan 2012 | 7:12 pm

  I'm sorry you had to see that, but it is quite a scene! A pool of frogs' carcasses. We usually call this 'tin gai'(田鸡) in Cantonese, which simply translates into paddy field chicken. Misleading I know, but I guess it's better than frogs. We ordered this for a friend once telling him it was chicken and he happily gobbled up the whole dish. It... [Please read the rest of this post on my website =) Thanks!] http://www.pigpigscorner.com/

• Wilton Method of Cake Decorating Course 2

  9 Jan 2012 | 7:44 am

  This is a post about my Wilton cake decorating course 2 all in a single post. If you missed course 1, click here for the details. So, in course 1, it's all about the basics and buttercream icing. In course 2, we touched a bit on fondant and gum paste in our lesson 1, but the rest of the lessons were all royal icing. Not sure why we did fondant and... [Please read the rest of this post on my website =) Thanks!] http://www.pigpigscorner.com/

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  Food Hunter's Guide to Cuisine

• All of the Lemon Pie with Whole Wheat Olive Oil Crust

  The Food Hunter

  25 Jan 2012 | 5:25 am

  I hate to see good things come to an end but I guess sometimes it has to happen. This is our final week cooking with Bob’s Red Mill and California Olive Oil and I’ll admit I’m sad. I’ve had a blast this month experimenting with their products and following all of my VP friends adventures. Hopefully you’ve enjoyed it too. But wait…there’s still one more recipe and a chance for you to win a bottle of every day fresh olive oil and a bag of whole wheat pastry flour.  (see below for contest details) When deciding what to make for this post I have to admit I was slightly swayed…

• Warm Spinach & Steak Salad; BaBM

  The Food Hunter

  23 Jan 2012 | 5:30 am

  I’m a weeknight meal planner.  With working all day I don’t have the time or energy to try to figure out meals when I get home each night.  So instead I plan them all out on the weekend and know exactly what I’m having each night.    That being said I can also be a little lazy and sometimes I just don’t feel like planning in advance.  Those days are usually not fun.  They usually start out early with a call to my husband….”hey, what do you want for dinner tonight”  “I don’t know, what do you want?”  “I don’t know what are…

• Kettle Cuisine Soup Review

  The Food Hunter

  20 Jan 2012 | 5:00 am

  January is national soup month.  I’m a huge soup eater.  I usually eat a bowl every day for lunch. Mostly it’s homemade soup I make in bulk and freeze in individual servings.  But every once in a while; when time is of the essence I will purchase a store bought soup.  Never anything in a can…just not my thing…but usually the semi fresh soup available at most grocery stores.  I was recently contacted by someone at Kettle Cuisine, a company that’s been around for 25 years, to review some of their soups.  After reading on their website  how the soups…

• Quinoa Primavera

  The Food Hunter

  18 Jan 2012 | 5:00 am

  It's week three of the Bob's Red Mill and California Olive Ranch Healthy & Tasty Cooking Challenge. This week the Virtual Potluck Group was asked to create a main dish using BRM Quinoa and COR Arbosana Olive Oil. For those that don't know Quinoa is gluten free, loaded with fiber and highly nutritious. It's also a complete source of protein making it an excellent option for vegetarians. One of my favorite vegetarian meals is Pasta Primavera.  So I thought it would be interesting to try it with the Quinoa.  I sauteed a variety of diced vegetables in the peppery Arbosana oil and…

• What is Healthy? Build a Better Me

  The Food Hunter

  13 Jan 2012 | 7:00 am

  It’s that time of year, when everyone jumps on the “healthy” bandwagon. But does anyone really know what it means to be healthy? According to the World Health Organization (WHO), “health” is a state of complete physical, mental, and social well-being. So being “healthy” is about taking responsibility for yourself and making wise choices for your body that will not only affect you today but also in the future. Eating right, getting physically fit, and being emotionally stable, are all part of being healthy. What do I do to be “healthy” 1. I eat "real" foods and lots of them.

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  Choosy Beggars

• Lazybones Pho

  Tina

  27 Jan 2012 | 4:00 am

  Mike thinks that he doesn’t like Pho.  I know that he actually does but he just wants to be contrary. You see, Pho is one of those cult favorites that swept into fashion about 15 years ago in our neck of the woods.  Over night, the 11:45 am chatter shifted from bickering about whether to go to Timmy’s or McD’s for lunch, and everybody started waxing poetic about a beef noodle soup.  I mean, it wasn’t just soup. It was Pho.  Had YOU tried Pho?  Did you know where to get the BEST pho?  Had you perfected your garnishing technique and did you consider yourself an…

• 2012 Food & Drink Predictions: The Foodies

  Tina

  23 Jan 2012 | 4:00 am

  To make food and drink predictions about upcoming trends that will be glutting the masses is always entertaining. Well, entertaining but easy.  After all, I am a Foodie. Yes, with a capital ‘F’, because we Foodies are so insufferably smug about our predilection for rarefied and transcendent gastronomy that we think our associated rank and file deserve capital acknowledgment.  That would be as opposed to the foodies, small ‘f’, who are infinitely more fun to be around. You see, foodies are the people who really like food. They like making it, serving it, talking about…

• 2012 Food & Drink Predictions: The Masses

  Tina

  16 Jan 2012 | 4:00 am

  A new year is always filled with so much potential, isn’t it? So much excitement to see what is about to unfold, so many meals as yet uneaten and wines uncorked!  If you`re like me, you`re practically vibrating from all the opportunity!  However, if you`re like me, you also just can`t help throwing a hat in the ring of the annual Predictetron. I am that person sitting behind you at the movie theatre; the one who talks incessantly throughout the entire film and spills the beans about five minutes before someone gets stabbed in the shower. I am the person who knows that you`re working…

• Greek Stewed Okra and Tomato

  Tina

  12 Jan 2012 | 4:00 am

  I’m going to be perfectly honest. I’m being lazy here, and preemptively sparing myself some pain in the title of this stewed okra. This dish is about as Greek as it is Persian, North African, or even Creole for that matter.  Through every culture born into a climate where okra and tomatoes grow side by proud, shrubby side, you will find an iteration of this dish.  However, if I have learned just one thing throughout my years here at the Choosy Beggars, it is that there is a striking likelihood of every post getting a comment such as, “Thass GREEK you dummy gurl!!” …

• What to drink this week: Muskoka Winter Beard

  Mike

  11 Jan 2012 | 4:00 am

  One of the big advantages of being a rampant alcoholic foodie is that I can occasionally bust out with intolerable comments like, “Oh, this is a nice digestive, but it just doesn’t compare to the Get 31 that we had when we were in France,” or maybe, “I’m really more into sipping rums these days.”  I say these things with sincerity, as though they should not earn me outright contempt or, indeed, sudden and massive physical harm; I say them because, thanks to the opportunities that come with marrying Tina and writing this website, I’ve developed…

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

• Tips & Tricks for a Vintage-Inspired, Missoni Designer & Colorful TableScape {Look 2}

  chefb

  26 Jan 2012 | 9:15 am

  I’m no Rachel Zoe, but I could do her job. Con mis ojos cerrados –with my eyes closed (a very Cuban saying, if you’re wondering). If you watch her show on Bravo TV, ‘The Rachel Zoe Project’, then you’ve probably seen the iconic zigzag pattern, strategically placed throughout her lavish rented…

• Tips & Tricks for a Chic, Sexy & Affordable Setting for Entertaining At Home. {Look 1}

  chefb

  19 Jan 2012 | 4:30 am

  I was known for being the flamboyant entertainer all through college and my early years as a paralegal. I loved to throw elaborate cocktail parties for friends and colleagues, always leaving them with a calendar date requesst for the next one. The food was robust, the wine and concoctions were…

• The Onion: An Every Day Simple Cuban Steak Dinner Recipe {or Bistec Encebollado}

  chefb

  16 Jan 2012 | 12:57 pm

  Admittedly, Cubans don’t have the best diet. Mucho aciete, fried this and that, lots of carbs, very little green vegetables and lots of sugar! Yes! All the fabulous stuff that make us happy. Our cuisine at its core is amazing, full of robust flavors, seasonings and outcomes. Staple dishes require…

• Starting the New Year, Stress-free. Chamomile Sipping At Night.

  chefb

  9 Jan 2012 | 10:14 am

  A belated “happy new year!” to you and yours! It’s been a week since 2012 began and I finally bring myself to say hello! Hello, world. In my last post of 2011, I spent a significant amount of timing reflecting on what I had not accomplished and found inspiration to kick well-seasoned mojo…

• #FlanFridays: Reflections and Culinary Inspiration & Cinnamon Creme Flan Recipe

  chefb

  30 Dec 2011 | 1:15 pm

  November was a super tough month for my family. My Grandfather passed away. I went to DC for Thanksgiving and spent two sick weeks there, being confined to my mother’s dreamy bed and the hyperactive kitchen (on days I mustered energy to crawl out of bed). After a miserable 9-hour drive…

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  Farmgirl Fare

• Friday Dose of Cute: (Still) On the Move

  Farmgirl Susan

  27 Jan 2012 | 7:31 pm

  Hello from the new house! Although we moved ourselves over here late last summer, until yesterday our satellite Internet connection was still located in The Shack, so I've been blogging all these months from my old cluttered little studio office (which you can read a little about here). The commute across the farmyard, which I made numerous times a day, was very pleasant, and Sarah Kate and Mr. Midnight, who still prefer to hang out and sleep in The Shack, kept me company, but it feels so good to finally be over here in the new house. My new second floor studio office is a big, beautiful…

• Wordless Wednesday Dose of Cute: Pupsicle

  Farmgirl Susan

  25 Jan 2012 | 1:47 pm

  More Wordless cute? Here.More beagle Bert? Here. © FarmgirlFare.com, where farm dogs can always find something fun to do—no matter what the weather.

• Recipe: Sunburst Carrot Soup with Fresh Ginger, Orange, and Carrot Juice

  Farmgirl Susan

  24 Jan 2012 | 2:42 pm

  Could you use a piping hot bowl of healthy winter sunshine? (recipe here) This cheerful, low fat soup is packed with carrots and bursting with antioxidants and flavor. It also freezes beautifully. The flavor and color from the fresh carrot juice stirred in at the endadd a wonderful brightness (we love our powerful little $49 Waring juicer!), but the soup tastes great even without it. Adapt my easy recipe to suit your taste: try more fresh ginger, more orange zest, maybe extra garlic—or leave any of them out. A little ground cumin is a very nice addition. However you serve it up, cold and…

• Monday Dose of Cute: What the. . .

  Farmgirl Susan

  23 Jan 2012 | 2:13 pm

  Oh my. More photos below. . .Click here for the rest of this post »

• Sunday Dose of Cute: Another Sheep Working Sunday

  Farmgirl Susan

  22 Jan 2012 | 6:17 pm

  All lined up and ready to be drenched. After almost a year, we're still being really good about keeping to our new Sunday sheep working schedule, which is a source of both pride and constant amazement to us both, considering how discombobulated our days on the farm always seem to be, and how much trouble we have keeping to any kind of agenda. More below. . . Click here for the rest of this post »

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  Well Done Fillet

• Retail Therapy #5

  Manuel

  26 Jan 2012 | 5:13 pm

  Another one from our friendly ex-post office staff member... Young woman comes in: do you have a form for when you have to change your provisional driving license to a full one? me: [hands her a form] her: so do I have to fill it in? me: [dies after face palm] *yeah- really* From a delightful woman in that there England... So, retail anecdotes. My experience lies within the murky depths of home-delivery rather than shop front, and oh how a seemingly normal human being can really stick it to you when they can't see your quivering face. I've been personally blamed for the Great December Snow…

• Oh really? Are you? How Nice…

  Manuel

  25 Jan 2012 | 5:30 pm

  Ah concerts are great aren't they? From the excitement of finding out your favourite band are playing in a venue near you to going through the unrelenting ball ache of trying to book tickets before every other Tom, Dick and snidey tout gets their hands on them it really is a whirlwind of excitement. Once the tickets are secured you get to share this wonderful news with all your chums, sometimes you explode in a power keg of genuine and almost childlike excitement and sometimes you gloat. Nowt wrong with a gloat. You play the hits. You play the back catalogue. You run through your favourites…

• Il Pirata – Review

  Manuel

  24 Jan 2012 | 4:09 pm

  So Il Pirata then. My nearly forty years shuffling about on this mortal coil, 22 of them spent in the service of the demanding and hungry, have left me a cynical, jaded husk of human being. I find myself more at home to misanthropic outlooks than rainbows and love nothing more than wallowing in a bath filled with scornful tears. Honestly I really should be put down for my own good. If a new band is the flavour of the month I will mock them without listening. If the kids are all running to the picture house to watch a silent movie I will sneer and call them idiots. The new is not to be trusted…

• Call me…#1

  Manuel

  23 Jan 2012 | 4:35 pm

  So I asked for the stories of the Call Centre workers and they duly delivered...after putting me on hold for twenty minutes and asking me for my details five times. Heh, only joking. Being based in Belfast doesn't help... I was once a directory enquiries operator for a mobile phone company. Time was of the essence when you answered that call! My friend failed to grasp how speedy people wanted numbers. My day's entertainment was her facial expressions in response to the expletives that were screamed at her down the phone. She could just not believe how impatient the human race could be. One…

• The less you know and see the better…

  Manuel

  22 Jan 2012 | 3:30 pm

  I've never understood people who watch behind-the-scenes extras on DVDs or worse, actually seek out the special five disc DVD with director's commentary and all that. What's the point in that? Surely it just ruins the magic eh? I made the mistake of watching the behind-the-scenes on the Matrix DVD. I mean all I see now are wires and CGI and the carpenter who made Keanu Reeves. No when it comes to movies I am very much against behind-the scenes-DVDs. I distrust people who clamour for these DVDs. Not content with having a jolly evening watching a movie they then plan ANOTHER evening watching…

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  1 family. friendly food.

• Seastar cookbook

  Nurit - family friendly food

  26 Jan 2012 | 7:19 pm

  Finally. “Finally” was the first word that came to my mind when I got an email from Norma announcing a “celebration in honor of Chef John Howie’s new cookbook:  Passion & Palate:  Recipes for a Generous Table.” Chef John Howie is the owner of Seastar restaurant and raw bar (as well as Sports and Steak) which has been, and still is, one of our favorite restaurants since we move to WA about 10 years ago. I’ve been waiting for this cookbook ever since. So, yeah, finally. He wrote a cookbook. The launch party was a lot of fun with some of my favorite dishes: Raw, fresh oysters…

• Basic, out-of-the-pantry meals when you’re stuck at home on snowy days

  Nurit - family friendly food

  19 Jan 2012 | 4:24 pm

  When I started this post all I could think about were the fresh and puffy pillows of snow outside and how gorgeous and peaceful it is. But, it also meant that there won’t be any driving to the grocery store. So, I dug into some recipes that one can cook out of the pantry, fridge, or freezer. We started the morning late with Ebelskivers Yes, it’s a bit of work compared to making pancakes, but totally worth it. It was the 3rd day of no school and having kids at home. Tomorrow schools will be closed as well and maybe on Friday too. Some friends report they are close to losing their…

• Being a kid

  Nurit - family friendly food

  17 Jan 2012 | 9:40 pm

  Do you miss it sometimes?  

• Fresh

  Nurit - family friendly food

  15 Jan 2012 | 2:32 am

  Thinking about my recent trip to Israel, I realize that fresh and good food was so easy to find there, and at relatively inexpensive prices. The restaurant at the beach, the little falafel shop, the pastries at the grocery store at 10 PM, the street corner Shawarma place…  It was all good, fresh, and cheap. I haven’t seen any junk food chain stores! Can you believe it? Well… besides McDonalds… McDonalds is everywhere, isn’t it? But it’s not very popular in Israel. (They say that even Starbucks did not make it there.) So, you get my point, good, fresh food—and coffee!—was all…

• Awesome new cake

  Nurit - family friendly food

  14 Jan 2012 | 4:35 pm

  Saturday? Yes. Snowy day? Yes. Cold outside and warm inside? Yes, yes. Coffee cake anyone? Oh, yes, please. With cocoa nibs? Yes. And cream cheese and crème fraiche? A-ha. Go grab the recipe for here.

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  Food Loves Writing

• Tim’s Mostly Raw Chocolate Ice Cream

  Shannalee

  24 Jan 2012 | 4:52 pm

  When we started registering for wedding gifts last summer, there was one thing Tim really wanted to add: an ice cream maker. And where I (the impatient, get-it-done type) probably would have just clicked the first version I saw at Target or Williams and Sonoma and rejoiced to have checked something off my list, this man I married is different. He does research. So it was in those final few months before our wedding that we had at least three different conversations about ice cream maker options: the kind where you have to freeze the bowl ahead of time, the kind with the freezing mechanism…

• Raw Brownies + Chocolate Avocado Frosting

  Shannalee

  10 Jan 2012 | 7:00 am

  This past week, Tim and I did sort of a cleanse, wherein we ate mostly raw: fresh fruit, fresh vegetables, nuts, seeds, raw dairy, dried fruit. We added homemade chicken soup, nettle and Tulsi teas and, at a maximum of once a day, roasted vegetables, but otherwise it was, for the first time in our lives, an experience in raw eating. It was interesting. First of all, it wasn’t hard, at least not in the way typical cleanses are. I wasn’t starving, I didn’t get major detox reactions, there was no need to summon all my willpower not to eat a cookie. A couple times, one of us…

• Satsuma, Red Onion and Pomegranate Salad

  Shannalee

  3 Jan 2012 | 7:00 am

  I know I could write this post about our holidays—our first Christmas traveling to both Ohio and Chicago; our first year of giving gifts as a couple; our first Christmas stretching between two families because we are our now our own. I could tell you about all the food we ate—the amazing, high-quality, enjoyable meals of homemade braciole and fork-tender pot roast and filet mignon kabobs. I could tell you, the way I’ve told Tim, how humbling it is to be outgiven, the way we were by both our families, who generously, thoughtfully gave us with gifts far beyond our needs or…

• Saturday at the Nashville Flea Market

  Shannalee

  20 Dec 2011 | 7:00 am

  Tim and I are still enough of newlyweds to regularly look at each other and say, Can you believe we’re married? Remember what it was like when we weren’t? and, on days like this last Saturday, where we went to a flea market we’ve been hearing about since before I moved to Nashville, Remember back then? Back when we didn’t even live in the same state? Sometimes I can’t even believe we used to just talk on the phone every night, with Tim in Tennessee and me in Chicago. The days of driving eight hours to spend time with him seem like such a long time ago, back when…

• Brown Butter Cranberry Hazelnut Tart + Chocolate Tart

  Shannalee

  13 Dec 2011 | 7:00 am

  I never thought much about what our first Christmas would be like—which is funny because, for a classic overthinker like me, it’s rare not to think about something. Maybe it was because of how big October seemed and how faraway December felt. The first week, we bought a six-foot Fraser fir, purchased from a giant red-and-white tent outside Home Depot, a tree that smells like the forest and sheds needles every day. We stowed it in the back of Tim’s car, alongside a poinsettia and a fresh wreath from Aldi, and put it in our living room, inside a plastic stand Tim hadn’t…

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  White on Rice Couple

• First we eat, then we do everything else. – MFK Fisher

  White on Rice Couple

  28 Jan 2012 | 1:10 am

  How true is this? Words to live by from the heroine of food writing, MFK Fisher. © White on Rice Couple for White on Rice Couple, 2012. | Permalink | No comment | Add to del.icio.us Post tags: inspiration Feed enhanced by Better Feed from Ozh

• Back to back in San Francisco

  White on Rice Couple

  27 Jan 2012 | 1:07 am

  Hi Friends, how has your 2012 been treating you? We still can’t believe this month is coming to and end. Wasn’t it just yesterday that we were wishing a farewell t0 2011 with our Life Recipes video? Maybe that’s what being on the road and being buried in work does to ones grasp of time. But we wouldn’t have it any other way because we feel so lucky to be working with fabulous people and photography projects. As you can tell, we’ve been a bit absent on recipe sharing over the last few months. We miss being away from our home kitchen and although we haven’t…

• Join us at Food Blog Forum, Orlando Walt Disney World

  White on Rice Couple

  17 Jan 2012 | 11:52 pm

  We’re excited to announce the next Food Blog Forum conference in Orlando, Walt Disney World!  Jaden & Scott from Steamy Kitchen, Dawn from Dawn Viola , Julie from The Little Kitchen and us are thrilled to be organizing another event to bring everyone together for a weekend of learning, sharing and inspiration. A full day of presentations and smaller, intimate round tables are planned on the packed agenda. Also included are some meals, pre-parties and after parties. A huge thank you goes out to Walt Disney World for being so generous and working closely with us to make this a…

• Shredded Pork Banh Mi Bites- A Take on Tapas

  White on Rice Couple

  15 Jan 2012 | 3:17 pm

  Too much of a good thing is certainly possible. Take for example, my favorite sandwich in the world, Vietnamese Banh Mi. But wait, before you blame me for being biased (you’re absolutely right anyways), allow me to clarify a few things about my subjective love of this sandwich. Yes, I’m Viet-Nam born, am Vietnamese at heart, and grew up eating banh mi for as long as I can remember when I started chewing solid foods. I often took this sandwich for granted as a grade school kid and was often embarrassed about taking it into my school lunch bag for fear of being sniffed out. As soon…

• Video- Thank You, Friends. Our Life Recipe 2011

  White on Rice Couple

  31 Dec 2011 | 12:30 am

  This video is dedicated to you all, to each and every single person who has impacted our lives this year. Because of your friendship, our lives are richer in ways that we never, ever imagined. 2011 was tremendous for us. New friendships forged and fresh faces that we were finally able to meet at our workshops and conferences. To connect with those of you that we only knew online and to hear your stories strengthens our commitment to share, embrace and give back. Thank you to all our old, forever friends who inspire us to be better people. The world was our playground of dreams this year.