Food

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  • Mini Cheese Balls

    Cooking with Anne
    Anne Coleman
    24 Nov 2014 | 5:13 am
    Mini Cheese BallsIf cheese balls are the hit of the party, mini cheese balls are an even bigger hit! These are perfect for a holiday cheese and cracker plate and my kids like these for after school snacks. They each like different coatings, use your imagination and see how many coatings you can come up with.Mini Cheese BallsHands-On Time: 10 minutesReady In: 40 minutesYield: Makes 36 cheese ballsIngredients:8 ounces cream cheese2 cups finely shredded cheddar1 teaspoon paprika1/2 teaspoon garlic powder1/2 teaspoon onion powder1/2 teaspoon salt1/4 cup chopped nuts, small seeds or chopped herbs,…
  • Alain Ducasse at the Plaza Athenée Restaurant

    David Lebovitz
    David
    16 Nov 2014 | 10:19 pm
    A few years ago in Paris, I was invited to a special lunch by Dan Barber, of Blue Hill in New York City, who prepared a meal at the restaurant of Alain Ducasse at the Plaza Athenée. I’ve been fortunate to be on the guest list for some of these meals, including ones that profiled Japanese and Chinese chefs, meant to introduce the foods of other cultures to journalists and food professionals here in Paris. Of course, Alain Ducasse has upscale restaurants in Paris, Monte Carlo, New York, and Tokyo. But during a recent renovation of the Plaza Athenée hotel in Paris, Chef Ducasse and his…
  • How to Cook Pheasant: Buttered Roast Pheasant with Cream and Bourbon

    Living the Culinary Life, Every Day.
    Stephanie Stiavetti
    23 Nov 2014 | 7:00 am
    - The most moist, flavorful roast pheasant recipe ever! - Like most households, Thanksgiving is Turkey Time with my family. A few years ago, I spent the holiday with some good friends, and given that they weren’t beholden to ye olde traditional turkey, I got to test my mettle and learn a new skill: how to cook a pheasant. Not only did I decide to roast my very first pheasants, but the birds in question were two I hunted myself. (!!!) A few weeks before that T-Day, with a very clear vision of roast pheasant in my mind, I met up with the California Waterfowl Association and…
  • How Thomas Keller Makes His Juicy, Crispy Thanksgiving Turkey

    Epicurious.com: Latest Features
    epicurious.com
    11 Nov 2014 | 7:00 am
    From high-heat roasting to clarified-butter basting, Chef Keller's easy techniques will make your holiday bird legendary.
  • How to Cook Pasta

    Start Cooking
    9 Nov 2014 | 10:00 pm
    Are you still cooking pasta in the microwave? Learn the 6 important rules for any pasta recipe with this quick Tips and Techniques video - you'll have everything you need for your pasta dish in no time. Enjoy!
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    Amateur Gourmet

  • With A Little Help From Your Cheesemonger

    Adam Roberts
    19 Nov 2014 | 4:13 pm
    This is Molly. She works at The Cheese Store of Silverlake, one of my favorite places to shop before a dinner party, and recently I decided to go in without an agenda. “Look Molly,” I said, “usually I come in here with a recipe and then just get the stuff I need, but this time I’m putting my fate in your hands!” She gave me a weird look. “What’s the best thing I could possibly make for dinner using the cheeses from your shop?” She thought for a moment and then said: “Ummm…what about spaghetti in a spicy tomato sauce with white…
  • What Your Food Says About You

    Adam Roberts
    13 Nov 2014 | 1:49 pm
    Recently, I synched my Apple TV with my Flickr account so that when the screensaver comes on, all of my pictures on there–over 28,000–dance across the screen. And, wouldn’t you know it, most of those pictures are pictures of food. In fact, when I open my iPhoto and try to find pictures of me and Craig or me and my family, I have to fight my way through a tangled web of food imagery; portraits of dinners and lunches and breakfasts past. Recently, though, as I watched these images scan past on the TV in my living room, I began to have a thought: these pictures of the food that…
  • Psychedelic Purple Risotto

    Adam Roberts
    11 Nov 2014 | 11:14 am
    Cooking is a lot like writing in many ways; the further along I get as both a writer and a cook, the more I notice the similarities. For example, in both writing and cooking, clarity is key. You can fill a sentence with lots of high-falutin words, just like you can fill a dish with lots of high-falutin ingredients, but if the idea doesn’t come across, then you’ve wasted your time. Another similarity? Breaking the rules. It’s fine to break the rules in both writing and cooking–see: Pale Fire, the Cronut–but you’ve got to know the rules before you break the…
  • Growing Up Rent

    Adam Roberts
    7 Nov 2014 | 10:07 am
    In case you’ve missed my voice this week over here on the blog, check out this not-food-related-memoir piece I wrote for Medium called “Will I Lose My Dignity? Growing Up Rent.” And prepare to have that song stuck in your head for the rest of the day.
  • I Roasted Some Vegetables And They Were Good

    Adam Roberts
    4 Nov 2014 | 11:33 pm
    It’s so funny to think about how recipe-obsessed I was when I started cooking. I mean, seriously, if a recipe called for a teaspoon of salt, I’d practically count the granules. Now I rarely cook with a recipe and it’s hard for me to imagine following a recipe to the letter. Which is why getting that box of CSA vegetables every week is so fun; it’s a chance for me to flex my non-recipe following muscles in the kitchen. And so it was that I had an acorn squash (I’m pretty sure it was an acorn squash) and some Brussels sprouts. My plan: to roast ‘em like a…
 
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    Steamy Kitchen: recipes and cooking

  • Chinese Soup Dumplings Recipe (with Pork & Crab)

    Jaden
    18 Nov 2014 | 5:58 am
    Chinese Soup Dumplings, or Xiaolongbao is a MUST TRY at least once! It’s a long recipe, the dumpling skin is hand made and the filling requires several hours of chilling. But it’s so worth it! These are the real deal. This is an authentic Xiaolongbao recipe from Top Chef star Lee Anne Wong from her new book, Dumplings All Day Wong. Have you ever tried Xiao Long Bao? These are Chinese Soup Dumplings, steamed dumplings that contain a rich broth trapped inside the parcel of the folded dumpling. This dish should be on your must-try foods! So, how does the liquid, or soup, get inside…
  • Giveaway: Robert Mondavi Private Selection Wine Dyed Denim

    Jaden
    18 Nov 2014 | 2:00 am
    It’s been over 10 year since I’ve worked in the wine industry, having consulted with Beaulieu Vineyards and parent company, Diageo, for over 4 years on their digital marketing strategy. I’ve experienced so much in those years in the wine world, that it’s not often I’m wowed by new products. But this, my friends, is very cool. Robert Mondavi Private Selection has partnered with Crawford Denim and Vintage Co. to create hand sewn, hand dyed, wine stained denim shirts and bandanas. The shirts are sturdy, thick, of amazing quality, all accented with Robert Mondavi…
  • Giveaway: GIR Spatula, Spoon, Flip and Scraper

    Jaden
    16 Nov 2014 | 5:10 am
    One of my favorite products of all time is GIR, which stands for Get It Right. They sure got silicone tools right! We used to own nearly the entire rainbow of GIR spatulas. But every time I invite guests over…I find their favorite color spatula missing from my drawer. haha! GIR is: They’ve just come out with some brand new products – this giveaway is for one of each: (1) GIR Ultimate Pro Flip This is the big daddy! We love this Pro Flip for big jobs in our frying pan and saute pan. Even cookies, too.   (1) of each: GIR Mini, Skinny, Ultimate and Pro Size Spatulas…
  • Giveaway: Kindle Fire HD 6

    Jaden
    16 Nov 2014 | 3:55 am
    I’m a big time Amazon fan. Not only is it convenient to have things, even like toilet paper, delivered to my home with free shipping, but I now depend on Amazon Prime to keep our family entertained too. I just joined Kindle Unlimited. For $9.99 per month, I get access to a massive library of ebooks for free! Here’s the list of books included in Kindle Unlimited. The best part is that there are audiobooks included too. Here are all the audiobooks that are part of Kindle Unlimited. In fact, my newest book, Healthy Chinese Take Out is available to borrow for free on Kindle…
  • Pioneer Woman’s Buttermilk Biscuits

    Jaden
    14 Nov 2014 | 8:00 pm
    These Buttermilk Biscuits recipe has been one of our family favorites. The recipe is from my friend, Ree, aka The Pioneer Woman. These photos are from 2009, back when we didn’t know Ree. Nathan was just 5 years old, picked up Ree’s book and chose this recipe to make. Fast forward a few years later, Nathan is jumping on Ree’s bed, spending his birthday at the ranch and castrating cattle. ~jaden Must. Make. These. Or let him… Make them for you. You might as well add flour and buttermilk to your grocery list right now. Build them muscles, boy! Use your cookie cutters.
 
 
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    Culinary Media Network | Gilded Fork

  • Turkey Preparations

    info@culinarymedianetwork.com (Culinary Media Network)
    21 Nov 2014 | 6:00 am
    There are as many ways to roast a turkey as there are grandmothers to teach us their cooking secrets. Everyone seems to have their favorite method for turkey, and while we do not zealously advocate one over another, we are partial to the high-heat roasting method, which produces a crisp and brown exterior without cooking the bird so long it dries out. To ensure a moist bird, buy a kosher turkey, which has been salted to draw out the blood. Otherwise, use a brining technique to ensure a moist bird. Below is one of our favorite brine mixes, which you can use for any kind of meat. Fruit and…
  • Pumpkin Streusel Cake

    info@culinarymedianetwork.com (Culinary Media Network)
    19 Nov 2014 | 11:10 pm
    A wonderful friend shared a melt-in-your-mouth recipe for pumpkin bread, and it was just too delicious and moist to allow it only bread status. We felt compelled to do a Gilded Fork variation on the recipe, which adds even more decadence with a rich streusel topping and rum-infused glaze. Enjoy it on a chilly day with your favorite cup of tea or coffee. 12 servings Ingredients For the cake: 2 whole eggs ¾ cup sugar ½ cup canola oil 1 teaspoon vanilla extract 8 ounces canned pumpkin (not pumpkin pie mix) 1 ¼ cups flour 1 teaspoon baking soda 1 teaspoon pumpkin pie spice ¼ teaspoon salt To…
  • Upside-Down Cranberry Cornbread

    info@culinarymedianetwork.com (Culinary Media Network)
    18 Nov 2014 | 6:25 pm
    Cranberries are a sweet but assertive fruity complement to this moist, yet crumbly golden cornbread. This recipe is a tasty twist to traditional cornbread, combining the best qualities of cranberry sauce and cornbread. It will surely make for an attractive addition to your holiday table! Serves 8-10 Ingredients For the topping: 12 ounces (1 bag) fresh cranberries 2 teaspoons lemon juice 1 teaspoon lemon zest 1/4 cup sugar 1 teaspoon vanilla For the cornbread: 1 1/4 cups flour 3/4 cup cornmeal 1/3 cup sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1/2 cup unsalted…
  • Spiced Cranberry & Orange Relish

    info@culinarymedianetwork.com (Culinary Media Network)
    17 Nov 2014 | 10:00 am
    Autumn rarely goes by without at least one meal that contains a freshly prepared cranberry relish. Chicken, turkey, or chops adore being dressed with this relish, and the spices will add a wonderful scent to your home as the cranberries simmer. 4 servings Ingredients 1 pound fresh cranberries 1 1/2 cups water 5 whole cloves 5 whole allspice berries 2 cinnamon sticks 2 large navel oranges, peeled and chopped 3 cups sugar Preparation Place the cleaned cranberries into a 3-quart saucepan. Add the water and bring to a boil. Place the spices in a small cheesecloth bag tied with string.
  • Southwestern Thanksgiving Menu

    info@culinarymedianetwork.com (Culinary Media Network)
    17 Nov 2014 | 6:00 am
    If you are hosting the Thanksgiving festivities this year, perhaps you’re feeling the need for a little twist on tradition. (Let’s face it: the same old menu gets boring after a few decades.) Chef Mark has featured Southwestern flavors for our version, imparting the tastes and aromas he savored as a young lad. (P.S. If you have a smaller gathering than, say, Jennifer’s twenty-five-ish guests, this is an ideal alternative to cooking a full turkey.) A dash of chipotle, a touch of Hatch chile, and a whole lot of flavor accent Chef Mark’s twist on Thanksgiving dinner.
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    Rasa Malaysia: Easy Asian Recipes

  • Sweet Potato Bake with Sage Butter Sauce

    Rasa Malaysia
    24 Nov 2014 | 12:13 pm
    Sweet potato bake with cheese, sage and butter sauce. Easy peasy sweet potato side dish that goes well with any main entrees and perfect for holidays. The post Sweet Potato Bake with Sage Butter Sauce appeared first on Rasa Malaysia.
  • Cheesy Roasted Potatoes with Bacon

    Rasa Malaysia
    23 Nov 2014 | 9:43 am
    Cheesy Roasted Potatoes with Bacon - mini golden potatoes roasted with garlic, cheddar cheese and bacon. An amazing side dish for any occasions. The post Cheesy Roasted Potatoes with Bacon appeared first on Rasa Malaysia.
  • Sichuan Red Oil Wontons

    andyadthrive
    21 Nov 2014 | 4:19 pm
    Sichuan Red Oil Wontons - delicious and mouthwatering spicy wontons in Sichuan red oil and black vinegar sauce. Easy recipe for homemade spicy wontons. The post Sichuan Red Oil Wontons appeared first on Rasa Malaysia.
  • Le Creuset World Cuisine Wok Giveaway

    Rasa Malaysia
    21 Nov 2014 | 11:10 am
    Le Creuset World Cuisine Wok Giveaway. MSRP $279.95. US Only. Enter to win! The post Le Creuset World Cuisine Wok Giveaway appeared first on Rasa Malaysia.
  • Pecan Pie Cheesecake

    Rasa Malaysia
    20 Nov 2014 | 12:00 pm
    Pecan Pie Cheesecake - rich, creamy, and sinfully decadent cheesecake loaded with pecan and syrup. Absolutely amazing cheesecake that everyone wants more. The post Pecan Pie Cheesecake appeared first on Rasa Malaysia.
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    101 Cookbooks

  • Vegetarian Thanksgiving Recipes

    Heidi Swanson
    20 Nov 2014 | 7:49 pm
    This is the week each year I get asked for vegetarian thanksgiving recipe ideas, so I thought I'd update my list of favorite recipes and ideas from the archives. I've also added a few recipes I've come across on other sites that looked exciting. It's also the time of year I like to re-read this. I hope those of you celebrating Thanksgiving this week have a wonderful time with friends, and loved ones. xo -h Roasted Vegetable Orzo - Roasted delicata squash and kale tossed w/ orzo pasta & salted yogurt dressing. A Favorite Pie - You could do apple-huckleberry, straight berries, pear-cranberry,…
  • Rye Pasta

    Heidi Swanson
    13 Nov 2014 | 8:31 pm
    My little Marcato Atlas pasta machine has been out on the counter for the past couple of weeks. It is compact, stout, heavy for its size, and manual. I've had it for more than ten years, but perhaps less than fifteen. And it teaches me lessons about making pasta that I forget and have to relearn each time there is an extended gap in our time together (of which there are many). I like to use the Atlas to make egg pasta - "00" flour enriched with an impossible number of electric yellow egg yolks, good for fettuccine and tagliatelle. But I've switched things up the past few days and have been…
  • Maintaining a Long-term Blog

    Heidi Swanson
    6 Nov 2014 | 9:15 pm
    I've been posting to this site for a dozen years. I was twenty-nine when I started, an enthusiastic home cook with a creative streak, and a good number of cookbooks. You could probably describe me in much the same way now, but older, with a bit more perspective and better knives. Over the years I've been asked many questions - both via email, and in person - many of them curious about the process of writing cookbooks, or having a site like this. So, I thought I'd attempt a slightly different type of post today - exploring the theme of maintaining a blog over an extended time period. It's…
  • Coconut Quinoa Bowl

    Heidi Swanson
    30 Oct 2014 | 8:57 pm
    I'm looking at the photo I'm posting here, and realizing it looks like a good number of bowls I've posted in the past. But the photo doesn't tell the whole story, so I hope you'll look at it with fresh eyes. What you're looking at is a quirky, unique bowl of quinoa, with a couple of secrets. And the next time you have leftover quinoa (other other favorite grain) give it a try. You toast almonds and coconut in a skillet before adding crushed garlic. Then use the same skillet to flash cook a bit of kale, finishing it off with a dousing of lemon juice. Everything comes together in a bowl with…
  • Beet Caviar

    Heidi Swanson
    23 Oct 2014 | 9:33 pm
    I'm lucky to be the occasional recipient of Josey Baker experimentations. The other day Josey handed me a still-hot loaf of 100% einkorn bread - substantial, fragrant, a dark brown crumb with a craggy top-crust. It smelled like a great brewery - all malt, and grain, and warmth. And it begged to be treated right. The first question to come to mind was slicing strategy...the consensus was: 1) Allow the bread to cool completely. 2) With this loaf - not too thick, not too thin. Not to digress too much, but when it comes to toast, the thickness or thinness of the slice is key. Some breads lend…
 
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    Chefmax's Blog

  • ANNOUNCING A COOKIE REVOLUTION

    chefmax
    3 Nov 2014 | 12:06 pm
    My wife Nancy Duley has been developing a brand new type of cookie. It is mad with some of the best ingredients on the planet and is individually filled. It is very labor intensive and taste absolutely amazing. Nancy has been selling these cookies through her website and the cookies have been sent as gifts from […]
  • Back to the Blog!

    chefmax
    3 Nov 2014 | 11:49 am
    HELLO EVERYBODY! Been a very long time since I last posted. 2 back surgeries a focus on raising money for cancer research with The V Foundation Wine Celebration and my amazing 4 daughters and wife have consumed all my time. I am going to try and get back into the food an hospitality news with […]
  • Todays Food News-5 things servers will not tell you, Michelle Obama’s food message is working, cool celebrity cook book , hate cilantro, and Banning of HFCS.

    chefmax
    14 Apr 2010 | 10:46 am
    Hello every body…How’s about a little food news If you hate cilantro it may not be your fault. From the NYT, by Harold Mcgee. A really good reason why you may not like cilantro… your brain thinks you are trying to poison it. According to Professor Mcgee, if you keep trying it in low grade […]
  • Todays Food News-High Fructose Corn Syrup and Agave Nectar, Lifestyle ways to fight Cancer, Your Food Environment Atlas

    chefmax
    23 Feb 2010 | 1:27 pm
    Just a couple to touch on today. The HFCS and Agave article is very interseting and full of good info. The food atlas at the FDA is really cool and I could see a real sexy widget being built around this data. From Dr. David Servan-This is a good article an things you can do […]
  • Chocolate Souffle with Ginger Caramel Sauce- Happy Valentines Day!

    chefmax
    13 Feb 2010 | 11:13 am
    Chocolate Souffle Active time: 20 min Start to finish: 45 min Servings: Makes 2 to 4 servings. ingredients 1/3 cup sugar plus additional for sprinkling 5 oz bittersweet chocolate (not unsweetened), chopped 3 large egg yolks at room temperature 6 large egg whites Accompaniment: lightly sweetened whipped cream Special equipment: a 5 1/2- to 6-cup glass […]
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    Dona Lupe's Kitchen

  • Bordeaux Wines for the Holidays

    Gina Ruiz
    11 Nov 2014 | 10:27 am
    I’m working on my holiday menus and checking out some wine from Bordeaux What are you drinking for the holidays?
  • Dinner & a Show with Get Your Phil

    Gina Ruiz
    23 Oct 2014 | 10:03 am
    Interested in a great night out at an economical price? Love the Disney Concert Hall and delicious food? One of the things I love about living so close to Downtown L.A. is the Friday night Get Your Phil packages. I can have an excellent three course meal at some of the best restaurants in town for a low price, then head over to the concert hall for amazing music.   Dinner & Show Details: Get Your Phil: Dinner & Concert Package Fri OCT 24  8pm “Salonen, Saariaho & Sibelius”   Don’t miss world-renowned conductor Esa-Pekka Salonen as he leads the Los Angeles…
  • Bookstores, Bookshelves, Books & the Backbeat

    Gina Ruiz
    22 Oct 2014 | 9:27 am
    Anyone that knows me knows I’m a bookaholic/book addict/book obsessed nerd. In fact, that’s what my grown children call me affectionally, but nonetheless “Nerd” more often than “Mom.” I started writing about books over ten years ago, have been to multiple book conventions and have purged my collection more times than I can count. Let’s not get into how many boxes of books I’ve packed and moved from house to house or state to state. Two years or so ago, I found this fantastic (except for the neighbors) old converted barn that was built in 1903. I have the whole top floor and…
  • Drought in California

    Gina Ruiz
    11 Oct 2014 | 3:14 pm
    Disclosure: The California Farm Water Coalition invited me on the tour at their expense with the exception of our rental car (our choice). That tour inspired but did not influence me in this series of posts. Thoughts and opinions are my own. I’ve lived in California most of my life. I was born here and no matter how far I roam, I always come back home to Cali. It is the place my soul is replenished. In the 1970s we had a really bad drought. I remember saving every bit of water we had in the house. If we took a shower, we had buckets in the shower with us to catch the water. We used that…
  • Crea Futuro

    Gina Ruiz
    7 Oct 2014 | 11:22 pm
    One of the things I love about Latinos is that entrepreneurial spirit. Whether it be selling oranges or flowers on the roadside, opening up a restaurant, designing an app or working out of their backyard restoring old cars someone is always doing something to build a life for themselves without limits. I’m kinda sorta one of those entrepreneurs and I started early. My sisters and I would sell tortas we made at home. We’d make a ton, wrap them in foil and take them over to the park where the guys were playing soccer. We sold everything we made. We were only in our teens. That time in my…
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    SimplyRecipes.com

  • Curried Turkey Soup

    Elise
    25 Nov 2014 | 11:08 pm
    This curried turkey soup made with leftover turkey is fashioned on a classic Anglo-Indian curried soup called “mulligatawny“. It couldn’t be easier to make; you start by cooking some onions, carrots, celery, and yellow curry powder, add stock, apples, rice, cook for a bit, then stir in the chopped cooked turkey. Drizzle a little cream in at the end. So easy! It’s also one of the best things I have ever eaten in my life. Continue reading "Curried Turkey Soup" »
  • Cranberry Relish

    Elise
    24 Nov 2014 | 11:32 pm
    One of my favorite things to make for Thanksgiving and the holidays is raw cranberry relish. There’s no cooking involved, just using a grinder or a food processor to grind up and mix together raw cranberries, tart green apples, a large seedless orange, and sugar. It’s amazing how good it is! Great with roast turkey, or for leftovers on turkey sandwiches. Continue reading "Cranberry Relish" »
  • Creamy Cheesy Turkey Enchiladas

    Elise
    23 Nov 2014 | 6:48 pm
    Why cook an extra big turkey for Thanksgiving or the holidays? Lots of leftovers! Here’s one of the best ways I can think of to use some of that leftover turkey—creamy cheesy turkey enchiladas—flour tortillas filled with chopped cooked turkey, mashed sweet potatoes, and cream cheese, and then smothered in a creamy salsa verde sauce, sprinkled with shredded Jack and baked until bubbly. Continue reading "Creamy Cheesy Turkey Enchiladas" »
  • Suzanne’s Old Fashioned Pumpkin Pie

    Elise
    23 Nov 2014 | 1:57 pm
    The single most requested dessert at our Thanksgiving table is pumpkin pie. (The second being apple pie.) In fact, pumpkin pie is so synonymous with the holidays that during this time you can find “pumpkin spiced” everything, from lattes to donuts. Continue reading "Suzanne’s Old Fashioned Pumpkin Pie" »
  • Pecan Pie

    Elise
    22 Nov 2014 | 10:39 am
    What’s your favorite Thanksgiving pie? Mine is a toss up between apple, pumpkin, and pecan pie. In fact, I love them all so much I make one of each for our T-day feast. (It seems like everyone in our family has their favorite, and if I don’t make them all someone will run to the store to fill the gap!) Continue reading "Pecan Pie" »
 
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    Simply Stated Blogs

  • 2 Ways Women Can Change the World

    rsdailythought
    25 Nov 2014 | 4:30 am
    Get the Daily Thought in your inbox. See more inspiring quotes on our Pinterest board. What’s Hot on RealSimple.com Take Real Simple’s Gratitude Challenge The Simple Secrets of Delicious Mashed Potatoes 100 Things to Be Thankful For This Year Filed under: Daily Thought
  • Two Things Everyone Needs

    rsdailythought
    24 Nov 2014 | 4:30 am
    Get the Daily Thought in your inbox. See more inspiring quotes on our Pinterest board. What’s Hot on RealSimple.com Take Real Simple’s Gratitude Challenge The Simple Secrets of Delicious Mashed Potatoes 100 Things to Be Thankful For This Year Filed under: Daily Thought
  • Why You Shouldn’t Be Afraid of Criticism

    rsdailythought
    21 Nov 2014 | 4:30 am
    Get the Daily Thought in your inbox. See more inspiring quotes on our Pinterest board. What’s Hot on RealSimple.com Take Real Simple’s Gratitude Challenge The Simple Secrets of Delicious Mashed Potatoes 100 Things to Be Thankful For This Year Filed under: Daily Thought
  • Make This Your Traffic Jam Mantra

    rsdailythought
    20 Nov 2014 | 4:30 am
    Get the Daily Thought in your inbox. See more inspiring quotes on our Pinterest board. What’s Hot on RealSimple.com Take Real Simple’s Gratitude Challenge The Surprising History of Thanksgiving Foods 100 Things to Be Thankful For This Year Filed under: Daily Thought
  • 5 Steps to a Perfect Afternoon

    rsdailythought
    19 Nov 2014 | 4:30 am
    Get the Daily Thought in your inbox. See more inspiring quotes on our Pinterest board. What’s Hot on RealSimple.com Take Real Simple’s Gratitude Challenge The Simple Secrets of Delicious Mashed Potatoes 100 Things to Be Thankful For This Year Filed under: Daily Thought
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    An Exploration of Portland Oregon Food and Drink

  • Because it’s Friday – John Oliver on Pumpkin Spice Flavoring

    PDX Food Dude
    21 Nov 2014 | 11:36 am
    Not work safe (swearing) This post appeared first on Portland Oregon Food and Drink, by PDX Food Dude. Visit Portland Oregon Food and Drink for the latest in Portland Oregon Food and Drink.
  • FEAST Portland Donates Over $62K to Charities

    PDX Food Dude
    20 Nov 2014 | 3:50 pm
    According to a press release from Bon Appétit, FEAST Portland has donated $62,143 to its Portland charitable partners Fight Childhood Hunger, Share Our Strength’s No Kid Hungry, and Partners for a Hunger-Free Oregon. Feast Portland 2014 welcomed over 12,000 attendees, and hosted 35 events with 84 chefs, 21 artisans, 23 breweries, 39 wineries, and 13 distilleries. During its three years, the festival has donated over $160,000 to help end childhood hunger in Oregon and across the country, and will continue supporting this effort at Feast Portland 2015, September 17-20. “2014 was a…
  • Tasty n Sons Reopens Tomorrow

    PDX Food Dude
    18 Nov 2014 | 4:32 pm
    Tasty n Sons Board Tasty n Sons is reopening November 19th with a “New Look and Taste of the Chesapeake Bay”. John Gorham’s Tasty n Sons, Portland’s iconic brunch spot, is opening its doors again after a short reprieve. The dust has settled, the bar has been expanded, and the restaurant has received a lighter and brighter fresh coat of paint. With a new dinner menu, the wildly popular family-dining restaurant is ready to reopen its doors on Wednesday, November 19th. Although the brunch menu will remain mostly the same – still featuring favorites like the Bambino plate with…
  • My Thanksgiving Restaurant Preferences

    PDX Food Dude
    13 Nov 2014 | 11:37 am
    I have received several emails asking where I eat Thanksgiving dinner. Years ago, someone very important to me died during Thanksgiving week, and it is still a difficult time for me. Because of this, nine out of the last ten years, I’ve gone out to a restaurant. Unfortunately, a turkey dinner is not easy for a restaurant to make. Most don’t have the facilities to roast a bunch of turkeys, and I’ve learned that other entrees are frequently the best options. It is true that some kitchens start with turkey breast, but even so, it frequently comes out rather dry. Over the years,…
  • Thanksgiving Roundup for Portland 2014: Where to Eat!

    PDX Food Dude
    12 Nov 2014 | 4:06 pm
    Once again, the biggest Thanksgiving roundup in Portland! 11/25 – a few additions. This list will be updated as more restaurants figure out what they are doing, so check back – it will be at the top of the page. As of this time, all of these restaurants have reservations available. You’ll find businesses offering to-go options like baked goods, tamales and complete dinners here. As I hear that dinners are sold out, I will cross them off of the list. Want to add your event? Just fill out the form here. Andina Open Thanksgiving Day, Andina will be serving a special Peruvian…
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    Start Cooking

  • Roasted Chicken

    23 Nov 2014 | 10:00 pm
    It may seem daunting, but with this simple recipe, you CAN roast a chicken!
  • How to Cook Pasta

    9 Nov 2014 | 10:00 pm
    Are you still cooking pasta in the microwave? Learn the 6 important rules for any pasta recipe with this quick Tips and Techniques video - you'll have everything you need for your pasta dish in no time. Enjoy!
  • Beef Stew

    26 Oct 2014 | 11:00 pm
    Beef stew makes for a hearty and tasty meal. There's no need to be a chef with these tips and techniques on how to make beef stew - just follow my easy step-by-step video instructions and you'll be cooking like a pro!
  • Lasagna

    28 Sep 2014 | 11:00 pm
    Easy lasagna recipe video: Here is the secret on how to create the magic layers for an amazing pasta meal.
  • English Muffin Pizzas

    14 Sep 2014 | 11:00 pm
    English Muffin Pizzas are a great snack or a meal, and they're perfect for a party. They take no time to prepare and they cook up in just 10 minutes.
 
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    Spices of Life

  • WELCOME TO AUTUMN HARVEST

    Debby Richards
    5 Nov 2014 | 9:56 am
    Times flies and it seems like it was only weeks ago that I highlighted foods for late summer, but time marches on and it is definitely time to focus on autumn foods that are considered most appropriate for nourishing and balancing the body for optimum health. As in the other seasons, take your cue from what is newly harvested and in the market: Apples, pears, squashes, sweet potato, Brussels sprouts, and other forms of cruciferous vegetables are plentiful. Since the weather has definitely become colder, we are craving warm soups and stews. Chinese herbalists also recommend pungent and spicy…
  • Curry Coconut Stew with Fresh Herbs

    Debby Richards
    5 Nov 2014 | 9:55 am
    6 servings  1 square extra-firm tofu, about ¾ pound) cut horizontally into 1-inch slabs 2 medium red onions, peeled, ends trimmed and cut into small dice, about 3 cups 1 ¼ pounds butternut squash, peeled and seeded, (or one12-ounce package) ½ pound (or 12-ounce bag) trimmed green beans, cut on the diagonal in half Curry Seasonings: 2 ½-inch slices fresh ginger, peeled, about the size of a quarter 1 ½ teaspoons ground cumin 1 ½ teaspoons ground coriander 1 teaspoon dried red pepper flakes ½ teaspoon freshly ground black pepper 1 teaspoon salt Sauce (combine all in a small bowl): 1 ½…
  • Saucy Garlic-Roasted Pork with Broccoli Slaw

    Debby Richards
    23 Sep 2014 | 12:25 pm
    4 to 6 Servings   1 ½ pounds boneless pork tenderloin or center-cut pork loin, trimmed fo fat and gristle Marinade/Sauce: (mix together in a bowl) ¾ cup hoisin sauce 5 tablespoons soy sauce 2 tablespoons rice wine or sake 2 tablespoons chopped garlic 2 tablespoons chopped fresh ginger ½ cup water   1 bag (9 ounces) shredded broccoli slaw (3 ½ cups) 1 ½ cups grated carrots ½ pound angel hair pasta 1 teaspoon toasted sesame oil   1. Preheat the oven to 375 degrees. Line a roasting pan with aluminum foil. 2. Put the trimmed pork in a bowl. Spoon one-third of the Marinade…
  • Foods for “Late Summer” and Autumn

    Debby Richards
    23 Sep 2014 | 12:21 pm
    The Chinese believe that there are foods that correspond to each season, nourishing the body for optimum health. But unlike the western calendar, they also believe that there is another season besides summer, autumn, winter, and spring. And that is precisely the time of year we are enjoying right now which is “late summer”. Late summer is the transitional time between summer and fall. It is the beginning of harvest time. Ripe fruits are falling to the ground and vegetables like squash and pumpkin are growing big and plump. Since Asian cooks believe that the best foods that can be eaten…
  • Rainbow vegetarian salad topped with a spicy tahini dressing

    Debby Richards
    21 Jul 2014 | 2:59 pm
    Serves 4 Sichuanese chefs make a popular spicy sesame dressing for noodles and salads. Traditionally, the sauce is made with toasted sesame paste sold in Asian markets. For convenience sake, I’ve developed a recipe where I substitute tahini paste or peanut butter, which is much more readily available, but no less delicious. Serve at room temperature or prepare in advance, refrigerate, and serve slightly chilled.   TAHINI DRESSING: 1 4-inch piece fresh ginger 7 cloves garlic 1 cup sesame tahini paste, mixed thoroughly to combine the paste with the liquid 1/ 4 cup soy sauce 1 /4 cup…
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    Vegan Bits

  • Kiss Me Organics Matcha Green Tea Powder

    Lane
    24 Nov 2014 | 10:03 pm
    A few years ago I developed an intolerance to the caffeine in iced tea. I would become jittery and edgy after lunch. Finally, it occurred to me that I could no longer tolerate the iced tea I always drank. So I switched to green tea iced tea, when it was available and water or lemonade […]
  • Vegetarian Thanksgiving: A Squash Main Course

    Lane
    20 Nov 2014 | 2:47 pm
    When Maria Marlowe, a New York resident, switched to a vegan diet eight years ago for health reasons, she tried to persuade her family to do the same. “When someone converts to vegan eating they preach a lot, and I preached,” she said. “I was like the food police. I made people feel uncomfortable. It […]
  • Free Vegan Cookbook: A Vegan Survival Guide for the Holidays

    Lane
    19 Nov 2014 | 10:14 pm
    There are many, MANY vegan cookbooks available. Here's a free vegan cookbook from Ed Begley and James Stone. Within the electronic pages of A Vegan Survival Guide for the Holidays, you’ll find the following: Festive and seasonal cocktail recipes. Exclusive content from Holidazed. Yummy starters, like my Roasted Beet Hummus. A plethora of side dishes, […]
  • Native Foods Expansion

    Lane
    14 Oct 2014 | 4:47 pm
    Downstairs in the kitchen of the new Native Foods Cafe, Jackie Perez preps the meat and sauerkraut for a Reuben sandwich. It's 11:45 a.m., 30 minutes before the two-hour lunch rush will start, bringing in hundreds of hungry businessmen and women from around Dupont Circle. Perez, the restaurant's national kitchen trainer, is surrounded by a […]
  • Let Them Eat Vegan Wedding Cake

    Lane
    9 Oct 2014 | 12:04 pm
    Her family wasn’t vegetarian – let alone vegan – but they never used butter, milk or eggs in their baking. “That’s just the way they baked,” said Kristi Touchette, 40. She’s not sure why, but recalls a relative mentioning a connection to the Depression, when eggs and milk were in short supply so cake recipes […]
 
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    Average Betty

  • How to Make The Perfect Shrimp

    Sara O'Donnell
    21 Nov 2014 | 12:03 pm
    The Perfect Shrimp??? Video made its debut on YouTube in January of 2007 but the video and recipe have been right here since September 29, 2006 The post How to Make The Perfect Shrimp appeared first on Average Betty.
  • The Perfect Shrimp 2014 Recipe

    Sara O'Donnell
    21 Nov 2014 | 11:52 am
    The Perfect Shrimp is one perfect bite of crunchy cucumber and spicy grilled shrimp topped with Sriracha hot sauce, creamy avocado and toasted sesame seeds The post The Perfect Shrimp 2014 Recipe appeared first on Average Betty.
  • #BRINNER – Chorizo and Eggs Pizza Recipe

    Sara O'Donnell
    7 Nov 2014 | 5:51 am
    Breakfast For Dinner, also known as Brinner, is a BFD. I mean, Breakfast For Dinner! B.F.D The post #BRINNER – Chorizo and Eggs Pizza Recipe appeared first on Average Betty.
  • TOUCHDOWN DANCE! Potato Soup Video

    Sara O'Donnell
    5 Nov 2014 | 6:05 am
    I traveled to Boise, Idaho earlier this month to meet up with College Football Reporter and fellow Idaho Potato lover, Heather Cox The post TOUCHDOWN DANCE! Potato Soup Video appeared first on Average Betty.
  • Touchdown Dance Potato Soup Recipe

    Sara O'Donnell
    5 Nov 2014 | 5:46 am
    When you take Loaded Baked Potato Soup and top it with spicy Poblano Chili Sauce, Crème Fraîche and Lardon, you get TOUCHDOWN DANCE Potato Soup. The post Touchdown Dance Potato Soup Recipe appeared first on Average Betty.
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    Waiter Rant »

  • Burn and Rave

    waiter_guru
    21 Nov 2014 | 9:24 pm
    I’ve been floated up to the geriatric psych ward and I’m not happy. When I was younger I didn’t sweat working with old people. Back then old age and death seemed impossibly far away. Now, with my fiftieth birthday in sight, the demented elderly chattering around me are a reminder that the clock is ticking. “I’m looking for my keys,” a woman says to me, her voice quavering. “If I can’t find them I can’t go home.” “Okay, Gertrude,” I say, taking the woman by the arm. “Let’s go look for them.” There are no keys. Gertrude is sun downing – the agitation many people…
  • Mean Little Spaces

    waiter_guru
    19 Nov 2014 | 10:04 pm
    It’s five-thirty and I’ve just finished the lovely sandwich my wife made for me when Hakim sticks his head in the break room. “Can you do me a favor?” the young nurse asks. “Sure.” “You know that new patient in 308?” “He’s been in bed all day.” “He came in at three in the morning and the night shift didn’t check his belongings. Could you do it?” Checking a patient’s belongings is the shittiest job on a psych ward. You have to count every stitch of their clothing, log it on a belongings sheet and then place anything remotely valuable into a special…
  • Zombies and Tacos

    waiter_guru
    6 Nov 2014 | 4:08 pm
    If you’ve ever waited tables, at some point in your nocturnal life, you’ve had a “waiter dream.” These nightmares usually share common thematic elements; you’ve got a hundred customers who all hate you, the restaurant’s layout is bizarrely different, the menu’s a hundred pages, written in Cyrillic and you’re perpetually in the weeds. Often it’s just your brain clearing out the myriad of details ricocheting in your brain after a bad shift. (“Man, I forgot to bring that soda to table twelve!”) Sometimes its your subconscious telling you to get out of the biz. Six years…
  • Halloween Isn’t What It Used To Be

    waiter_guru
    2 Nov 2014 | 3:19 pm
    Having a baby has made 2014 a year of firsts so, when Halloween rolls around, my wife and I get into gear. After dressing Natalie up as Snow White we run over to an arts and crafts store, hit up Target for candy and go home to decorate our front porch. “If you don’t have any Halloween decorations,” my wife warns. “People won’t know you’re giving out candy.” My wife is very creative and, with a minimum of supplies, casts a large spider’s web over our front porch – complete with with spiders made of yellow and black ribbon. Add a few pumpkins and voila! A house ready for trick…
  • Mischief Night

    waiter_guru
    30 Oct 2014 | 10:05 pm
    I’m on the checkout line in the supermarket when a teenaged boy comes up to me with an extra large carton of eggs. “Excuse me, sir.” he says. “Could you buy these eggs for me?” My shopping cart is loaded with stuff. “You have one thing.” I say. “You can go ahead of me.” “Could you buy them for me instead?” he says, offering me a ten dollar bill. “Why can’t you buy them yourself?” “Uh,” the boy says. “Because tomorrow night is Mischief Night and they might not sell them to me.” Realization dawns on me. “No way,” I say. “You want to do the deed…
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    Coconut & Lime // Rachel Rappaport

  • Pomegranate and Grapefruit Green Salad

    Rachel Rappaport
    23 Nov 2014 | 9:00 pm
    Ingredients:5 oz Dole Sweet Baby Lettuces1 cup pomegranate arils1 ruby red grapefruit, supremed and diced1 small red onion, thinly sliced1/2 cup crumbled fetafor the dressing:1 oz ruby red grapefruit juice*1 oz olive oil1 tablespoon sherry vinegar1/4 teaspoon honeysea saltfreshly ground black pepperDirections:Toss together the salad ingredients in a large bowl. Set aside. Whisk together the salad ingredients (or shake them in a dressing shaker) until well-combined. Drizzle over the salad. Toss and serve immediately. *Squeezed out of the bits leftover from supreming the grapefruit. My…
  • Turkey Kale Salad with Creamy Dijon Dressing

    Rachel Rappaport
    21 Nov 2014 | 8:00 am
    Ingredients:1 lb sliced turkey breast1/2 red onion, sliced1 bunch kale, chopped2 carrots, shredded1 stalk celery, slicedfor the dressing:1/2 cup Hellman's mayonnaise (Best Foods on the West Coast)2 tablespoons buttermilk1 tablespoon Dijon1/2 tablespoon white balsamic vinegar1 tablespoon finely grated ParmesanDirections:Toss the salad ingredients in a large bowl. Set aside. In a small bowl, whisk together dressing ingredients. Drizzle over salad. Serve immediately. My thoughts:Every year, I enjoy sharing Thanksgiving leftovers recipes with you all! They are some of my favorite recipes to…
  • Leek and Mushroom "Scalloped" Oysters

    Rachel Rappaport
    18 Nov 2014 | 9:00 pm
    Ingredients:1 tablespoon butter2 leeks, thinly sliced (white parts only!)5 oz shiitake mushroom caps, sliced1 pint oysters, drained and liquid reserved1/3 cup half and half1 bunch flat leaf parsley, chopped2 slices bacon, cooked and crumbled1 sleeve saltines, crushed (about 1 cup) and toasted*Directions:Preheat oven to 350. Melt the butter in a skillet. Saute the leeks and mushrooms until the leeks are soft and translucent. Scrape into a medium bowl and toss with oysters, parsley and bacon. Stir in spices, half and half, and 1/4 cup oyster liquid. Pour into a buttered, shallow 2 qt baking…
  • Maryland Stuffed Ham Stuffing Balls

    Rachel Rappaport
    16 Nov 2014 | 9:00 pm
    Ingredients:1 tablespoon butter2 tablespoons olive oil1 large onion, diced3 cups cubed cabbage3 cups cubed ham, lightly browned1 bunch lacinato kale, torn into bite-sized pieces18 oz sliced potato bread, torn into bite-sized pieces1/2 cups turkey, ham or chicken stock2 eggs, beaten1/2 teaspoon celery seed1 tablespoon crushed red pepper flakes2 tablespoons yellow mustard seedfreshly ground black pepperkosher saltIn a large pan, saute onions in butter and olive oil over very low heat until the onions are translucent. Do not brown. Add the cabbage, kale and stock and cook until the vegetables…
  • Spiced Kuri Squash Pie

    Rachel Rappaport
    13 Nov 2014 | 9:00 pm
    Ingredients:2 1/2 cups roasted Kuri squash*, cooled1 cup buttermilk2 tablespoons butter, melted and cooled3 eggs3 tablespoons spiced, dark rum (like Kracken)3/4 cup sugar1/2 teaspoon Chinese Five Spice Powder1/2 teaspoon ground roasted ginger1 9-inch graham cracker pie crustDirections:Preheat oven to 350. Place the pulp of the squash in the bowl of a stand mixer (or a regular bowl if you have a hand mixer) and mix until smooth, about 2 minutes. Add the buttermilk, eggs, sugar, rum and spices. Beat until smooth. Pour into prepared pie crust**. Bake for 30-40 minutes or until cooked through and…
 
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    Cooking with Anne

  • Cooking with Kids

    Anne Coleman
    24 Nov 2014 | 8:00 am
    Check out this awesome infographic from Cabot Cheese with all sorts of tips about cooking with kids. This is something I do often, and with Thanksgiving just around the corner you can garner help from the littles in your house and they will surely appreciate the meal more than they would if they didn't pitch in. It's an excellent way to teach them so many things at one time. Give this a look! (Click to View Larger)Presented By Cabot Cheese © 2013 cookingwithanne.com. This RSS Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, the site…
  • Mini Cheese Balls

    Anne Coleman
    24 Nov 2014 | 5:13 am
    Mini Cheese BallsIf cheese balls are the hit of the party, mini cheese balls are an even bigger hit! These are perfect for a holiday cheese and cracker plate and my kids like these for after school snacks. They each like different coatings, use your imagination and see how many coatings you can come up with.Mini Cheese BallsHands-On Time: 10 minutesReady In: 40 minutesYield: Makes 36 cheese ballsIngredients:8 ounces cream cheese2 cups finely shredded cheddar1 teaspoon paprika1/2 teaspoon garlic powder1/2 teaspoon onion powder1/2 teaspoon salt1/4 cup chopped nuts, small seeds or chopped herbs,…
  • Sweet Potato Pie with Praline Sauce

    Anne Coleman
    17 Nov 2014 | 4:04 am
    Sweet Potato Pie with Praline SauceSweet potato pie is a staple in the deep South, differing from pumpkin pie by mere spices. Quick to make and paired with a sweet Praline Sauce, it's just the right dessert for any Cajun meal or holiday table. It's also the best alternative to pumpkin pie, so if you have pumpkin pie haters at your feast this year, give this one a try.Sweet Potato Pie with Praline SauceHands-On Time: 20 minutesReady In: 2 hoursServes: 8Ingredients:2 large sweet potatoes - about 1 pound1 cup heavy cream3 large eggs1 cup packed light brown sugar1 teaspoon vanilla extract1/2…
  • Tortilla Española

    Anne Coleman
    5 Nov 2014 | 4:07 am
     Tortilla Española is a traditional Spanish dish served at many local restaurants and bars in Spain. Served hot or cold it's delicious either way. The oil may seem excessive, but is necessary for the true flavor of the tortilla. Honestly, don't freak out about it, you'll be blissfully unaware after your first bite!Tortilla EspañolaPrintable RecipeHands-On Time: 15 minutesReady In: 45 minutesYield: 12 as an appetizer, 6 as a mealIngredients:1/2 cup Olive Oil1 1/2 pounds Yukon Gold Potatoes or other waxy potato, peeled, quartered and sliced thinly1 medium sweet onion, such as Vidalia,…
  • Sausage Gravy and Bacon Biscuit Wedges

    Anne Coleman
    4 Nov 2014 | 3:00 am
    Sausage Gravy and Bacon Biscuit WedgesThat's right ... heart attack on a plate. Now, I don't mean to cause anyone harm or ruin your health, but we don't eat this way every day. I think saving something like this for once in a while is just fine. After all, my grandma lived to 97 on this type of food and a happy heart.All kidding aside, if you're going to eat something bad for you, do it right, just don't do it often. This recipe calls for real butter, real sausage, real bacon and real milk - and I don't mean the skim kind. If you really need to you can go for turkey sausage and turkey bacon,…
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    Cheese and Biscuits

  • Smoking Goat, Tottenham Court Road

    14 Nov 2014 | 4:57 am
    Smoking Goat serves some of the best Thai food you will eat outside of Thailand. I needed to say this up front, and I've deliberately put it in italics because all said and done it's the most important thing about the place. So please bear this crucial fact in mind as you read through the rest of this post, because if it weren't for the food, the wonderful, wonderful food, the following paragraphs would be not much more than extended rant about, well, let's see now... Firstly, it is noisy. Very, very noisy. Hard surfaces and a low ceiling create the kind of acoustics that encourages everyone…
  • A Wong, Victoria (revisited)

    13 Nov 2014 | 4:54 am
    "I find your review way out of kilter with the meals I have eaten there, as well as several friends. Maybe they did have a bad day. Why not try again?" This appeared below my post on A Wong from April last year, based on a visit shortly after it opened. In itself, comments like this are not unusual - you're never going to get a complete consensus about a restaurant (not even Tayyabs) and under ordinary circumstances I would have shrugged my shoulders, carried on and never gone back to A Wong. Each to their own, no harm done, let's move on. Except in the 18 months since my visit, the one thing…
  • The Cinnamon Club, Westminster

    30 Oct 2014 | 5:04 am
    There was a time, back in the dim and distant past, when I was rather sniffy about high-end Indian food. It started, I think, with a rather unsatisfying experience at Benares in Mayfair, where I had a couple of little bowls of curry, some quite nice chicken tikka, and some mini poppadums and was charged about £45. Then not so long after I went to a blogger's dinner at Tamarind, which though better in terms of variety still felt a bit half-hearted, shackled (I thought) by the constraints of Michelin-starred dining when Indian food should be all about fire, spice and immediacy. The thing is, I…
  • Tredwell's, Covent Garden

    24 Oct 2014 | 3:01 am
    The last few years have not been kind on high-end French dining. Thanks partly to an explosion in demand for budget American comfort food (MeatLiquor, Patty & Bun, Chicken Shop) and a determined democratisation of the mid-range elsewhere (Zédel Brasserie, Zucca, Bone Daddies, you name a cuisine, you can eat it in this city for about £20/head), all of a sudden places like Petrus, Alain Ducasse, Gordon Ramsay and (yes) Marcus at the Berkeley hotel seem part of an older, fussier, elitist tranche of expense-account sinkholes, not irrelevant as such but not exactly London 2014. So not to take…
  • Ippudo, St Giles

    15 Oct 2014 | 6:07 am
    There's always a risk in expanding a restaurant abroad that there will be some aspects of your style or facility, happily accepted as normal in your home country, that will not sit well with your new audience. TGI Friday's, for example, has become notorious for the kind of gurning over-familiarity of service that British people dismiss as "typically American" but which presumably great swathes of the US consider perfectly satisfactory. And at the other end of the scale, the typical level of "service" encountered in a huge number of high-end Parisian cafés would be considered nothing short of…
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    Passport Delicious | Chicago Restaurant Blog | London Restaurant Blog and Reviews | Londonelicious

  • An Unexpected Return to Chicago, Part Deux

    Krista
    22 Nov 2014 | 2:47 am
    The old Tokyo Hotel, home of Ginza, one of the most traditional Japanese restaurants in Chicago before it went out of business. I am just back in London after my work visit to Chicago…where it was friggin cold. Too cold. I wanted to leave, it was so cold. My nose, my nose…it is so dry. Everything is dry. My face has aged ten years overnight, in the course of two weeks. No problem then, I just stuffed my aged face at (the oddly empty) Le Colonial for lunch and  contemplated botox. (Probably wouldn’t help with the dryness though, huh?) Everything at Le Colonial was nice…
  • An Unexpected Return to Chicago…

    Krista
    16 Nov 2014 | 6:36 am
    Working working working A photo posted by Krista (@kristainlondon) on Nov 11, 2014 at 7:58pm PST When I left Chicago this past summer, I really never expected to be back anytime soon. But voila! Late last Friday, it was confirmed. I was heading to Chicago — of all places — for two weeks for work. I’ve been this person before — the Chicago business traveler — but it’s been awhile. Four years? Five? So it’s been weird to be back and in a hotel for so long. And it’s been funny to have my new colleagues doubt my directions to dinner and to their…
  • Where I’ve Been Eating in November, So Far…

    Krista
    9 Nov 2014 | 1:58 am
    United Ramen, Angel: I want to like United Ramen because it is local for me. But they do strange things with their ramen– like add Yorkshire pudding — and their noodles are kinda sad, like from a package. The service has been sweet and attentive on both my visits, although I learned the hard way during my first visit to shell out the £1 for the bottle of water or else you will find yourself begging every five minutes to have your 4 oz glass of tap water refilled. I’ve ordered the same bowl of spicy ramen on both visits and the first bowl was colorful and, well, spicy. The…
  • On Outsourcing My Life

    Krista
    2 Nov 2014 | 1:18 am
    When I decided to leave Chicago, despite preconceptions to the contrary, I made the decision QUICK. (If this had been a slow decision, I never would have closed my awesome Barclays UK bank account  last year — an account I am no longer eligible for because the requirements are so much higher ten years later.) The speed of my decision meant I didn’t have a lot of time for planning, for downsizing, for anything really. And then the moving guy showed up to give me an estimate and told me it was going to cost $12,000 bucks (!!!) to move my stuff from the US to the UK. Plus…
  • Where I’ve Been Eating in London Lately, Autumn Edition Part II

    Krista
    1 Nov 2014 | 2:19 am
    This week…things that are on my mind…when the HMRC changes your tax code without asking you and changes it WRONG so your October 31st paycheck leaves you little to live on and they say “Don’t worry, you’ll get it all back next month!” And you say “BUT I NEED MONEY NOW.” Thank God for my friend American Express. Also, the man outside my window with a saw and a jackhammer at 8 am on a Saturday. The fact that it snowed in Chicago yesterday but it was 72 degrees and lovely here in London town. That I have lost 15 pounds since moving to London four…
 
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    David Lebovitz

  • Far Breton

    David
    26 Nov 2014 | 1:15 am
    The other day, while minding my own business, taking a casual stroll about town, I suddenly realized that I’d written “Bonne anniversaire,” or “Happy Birthday,” in French, here on the site. It’s an honest mistake because the happy (or bon, er, I mean, bonne) expression is pronounced bonneanniversaire, rather than bon (with a hard “n”) anniversaire, because, as the French would say, it’s “plus jolie,” or simply, “more beautiful.” (And I’m pretty sure I got that jolie right. Since it refers to…
  • This Weekend at the Paris Market

    David
    23 Nov 2014 | 11:43 pm
    As the weather turns cooler, the skies of Paris take on that violet-gray color that we’re all (too) familiar with, which means the onset of winter. When you live in a space-challenged city like Paris, that means going through those long-forgotten boxes you’ve stored away since last spring, and sadly putting away those short sleeve shirts and linens, replacing them in your closet with wool coats, scarves, and mittens. (Although I think I am the only adult in Paris who wears them. The other people, over eight years old, wear gloves.) The outdoor markets of Paris take place, rain or…
  • Paris Booksigning, Sunday – November 30th

    David
    23 Nov 2014 | 1:31 am
    Next Sunday – November 30th – I’ll be at WHSmith Paris for a booksigning. I’ll be at the book shop from 4pm to 5:30pm to meet and greet. There will be copies of My Paris Kitchen and The Sweet Life in Paris, as well as a limited amount of copies of The Great Book of Chocolate and Ready for Dessert. It’s the perfect opportunity for some holiday gift shopping – for yourself, or for friends or family. Or both! If you can’t make it to the event, you can order a book from WHSmith and pick it up at the store, or have it shipped to you. (Depending on your…
  • A Visit to Moët & Chandon

    David
    19 Nov 2014 | 6:48 am
    One of the things that France is known for, and does very well, is luxury. Or, as it’s shortened to, in French — le luxe. It’s a world that I don’t often dip into. In fact, I’m usually on the other end of the stick. When I worked in the restaurant business, I was always the one in the back of the kitchen, stirring and baking away while everyone else was having a fancy dinner. My idea of luxury in those days was getting home at 2am, taking a shower, putting on a bathrobe, and eating a bag of tortilla chips and salsa with my feet propped up on a cushion while watching…
  • Alain Ducasse at the Plaza Athenée Restaurant

    David
    16 Nov 2014 | 10:19 pm
    A few years ago in Paris, I was invited to a special lunch by Dan Barber, of Blue Hill in New York City, who prepared a meal at the restaurant of Alain Ducasse at the Plaza Athenée. I’ve been fortunate to be on the guest list for some of these meals, including ones that profiled Japanese and Chinese chefs, meant to introduce the foods of other cultures to journalists and food professionals here in Paris. Of course, Alain Ducasse has upscale restaurants in Paris, Monte Carlo, New York, and Tokyo. But during a recent renovation of the Plaza Athenée hotel in Paris, Chef Ducasse and his…
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    Cybele Pascal

  • Japanese Style Chicken Curry

    cybele
    2 Nov 2014 | 11:00 pm
      Japanese-Style Chicken Curry (Wafuu Chicken Curry) Serves 4 Free of: gluten and all top allergens Wafuu Chicken Curry is a very popular weeknight meal in Japan. It’s mild, and richly comforting. The combo of potatoes and apples makes it a great fall recipe, and the mild slightly sweet flavor is a big hit with kids. Traditional ingredients used in this recipe often contain soy, gluten/wheat, peanut, and sometimes bonito flakes (fish). I’ve replaced these allergens with delicious allergen-free substitutions, without the slightest sacrifice to flavor. Feel free to double this recipe…
  • Chicken, Sweet Potato and Cauliflower Vindaloo with Quinoa

    cybele
    20 Oct 2014 | 8:24 am
    Along with the bounty of the fall harvest comes cooler days and longer nights, and a craving for hearty dishes that bring you back to the warmth of the stove. We turn to comforting inexpensive staples like potatoes, carrots, apples, and grains, for rich autumnal inspiration. The desire for comfort is universal, and a simmering pot is the marker of fall. Instead of armchair traveling, I suggest you travel via your kitchen, and explore global cuisine. Take a trip from Tokyo, to Goa, to Naples to Budapest, all in the course of a week. Following on my last post for Pasta e Fagioli with…
  • Allergy Friendly Pasta e Fagioli with “Cheesy” Garlic Croutons

    cybele
    6 Oct 2014 | 12:33 pm
      PASTA E FAGIOLI WITH “CHEESY” GARLIC CROUTONS Serves 8 Free of: gluten and all top allergens Pasta e Fagioli is about as comforting as a bowl of soup can get. The hearty combo of vegetables, beans, and pasta make a complete meal, perfect for any chilly fall night, or wonderful for lunch the next day. The “Cheesy” Garlic Croutons are an added bonus. Store them tightly covered at room temp… but don’t expect them to last, as kids devour them like candy. This recipe makes enough for a hearty meal for 4, plus leftovers. I’ve swapped out the traditional allergens of…
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    Hungry Crowd

  • Introducing Dry Brining, an Easier Way to Season Thanksgiving Turkey at Home

    25 Nov 2014 | 2:30 pm
    Chef Billy Allin of Cakes & Ale in Decatur, Georgia is a believer in brining - dry brining, that is. His foolproof method for seasoning a turkey (or pork loin or lamb shank or chicken…) requires neither a massive, leakproof cooler ...
  • How the Chefs Behind State Bird Provisions Cook for a Crowd

    25 Nov 2014 | 11:00 am
    As they prepare to open their highly anticipated new San Francisco restaurant, The Progress, chefs Stuart Brioza and Nicole Krasinski offer a preview of their family-style, meant-to-be-shared recipes. Most chefs are good hosts; it’s the natu...
  • How to Share Thanksgiving with New Friends from Bangkok to Bilbao

    25 Nov 2014 | 9:00 am
    The website MealSharing.com calls itself "the AirBnB of home cooked meals," connecting diners with hosts for home cooked meals around the world. Since launching in 2012 in Chicago and Berlin, the site can now match travelers with locals ...
  • Make 263,000 Healthy, Vegetarian Soups From This One Recipe

    25 Nov 2014 | 8:00 am
    Anna Jones is a British writer and food stylist who has worked with Jamie Oliver and Yotam Ottolenghi. Her first book, A Modern Way to Eat, a gorgeous ode to vegetarian home cooking, will be released in the United States this spring. The book is f...
  • Beef Cocktail Is the New Shrimp Cocktail

    25 Nov 2014 | 7:00 am
    “Beef tongues aren’t the sexiest ingredient,” admits chef Micah Frank. But at Black Market in Indianapolis, his beef tongue cocktail is creating buzz around the rarely used cut. Frank brines the tongue, carves it into thin slices...
 
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    Eater NY - All

  • Roberta's Is Hosting a Holiday Market in Its Backyard; Clinton Hall Celebrates Ugly Sweaters

    Cynthia Correa
    25 Nov 2014 | 2:56 pm
    Fort Defiance is having a fish-fry, and Rosemary's is ready for its rooftop tree lighting ceremony. BUSHWICK — Roberta's is hosting its first holiday gift market in the backyard of the pizzeria on December 12 (5-10 p.m.) and December 13 (12-6 p.m.). The event promises cocktails, pizza, and over 30 vendors selling a variety of arts and crafs, clothing, and home goods. [BkMag] FINANCIAL DISTRICT — Craft beer garden Clinton Hall will be holding an Ugly Sweater Party on December 2 to celebrate the Rockefeller Tree Lighting. There will be prizes for the ugliest sweaters, an eggnog toast, and…
  • The Con Ed Fairy Is Granting All of Our Ramen Wishes Today, Ramen Lab Can Finally Get Cooking

    Devra Ferst
    25 Nov 2014 | 2:28 pm
    Sun Noodle's Ramen Lab finally has gas and hopes to open in a few weeks. The Con Ed fairy has finally been making its visits to this season's long-awaited ramen-yas. The fairy recently graced Mu Ramen in Long Island City, and just about an hour ago, turned on the gas at Sun Noodle's ramen classroom/restaurant Ramen Lab. A rep for the team estimates that it will take them another two or three weeks to get all of their permits in order and to work out the kinks, but expect a soft opening sometime around Christmas. The rep said his lips are sealed on menu specifics, but there will be a rotating…
  • Williamsburg Dive and Music Hall Spike Hill Is on the Chopping Block

    Devra Ferst
    25 Nov 2014 | 1:40 pm
    The bar will likely serve its last beer in early December. Let's face it, Williamsburg has pretty much morphed into hipster Disneyland, complete with two Starbucks locations and absurdly priced condos. Now, Spike Hill, a bar and music venue that's long been an anchor for Bedford Avenue, is shutting down. The building is under contract and there's no official word on when the doors will close, but an employee told Gothamist that "early December" seems likely.
  • At Main Street Imperial Taiwanese Gourmet in Flushing, a Bouncy Ball of Goo

    Robert Sietsema
    25 Nov 2014 | 1:26 pm
    Eater critic Robert Sietsema discovers a Taiwanese dim sum secret in Flushing. Continue reading…
  • Mu Ramen to Start Serving Foie-Stuffed Wings Monday; Marcus Samuelsson's Rotisserie Project

    Devra Ferst
    25 Nov 2014 | 12:43 pm
    Marcus Samuelsson will open a 'kitchenette' focused on rotisserie chicken in Harlem next spring Con Ed finally found Mu Ramen's address in Long Island City and turned on the gas. Today Flo Fab breaks the news that the highly-anticipated ramen joint from Per Se vet Joshua Smookler and his wife, Heidi, will open Monday. One new interesting detail, according to Smookler: drawing inspiration from sushi bars, he's decided to make his cooks double as the servers. A couple of tweets have come out of the Joshua and Heidi Smookler's first brick and mortar location, where they are testing out some…
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    gastropoda

  • Prying salmonella sprouts out of dead guts

    regina
    21 Nov 2014 | 7:35 pm
    So we’re in a typical West Village restaurant where tables are crammed together as if we’re all dining on the A train. A guy who had been using the light on his phone to read the menu knocked a saucer off his tiny table, and it shattered on the floor with about the shock and [...]
  • Pretzel and O’Doul’s logic

    regina
    7 Nov 2014 | 3:37 pm
    Some reporter I am. All these years I’ve thought Panchito got his underwritten- upchucking gig because he’d eaten at the McD’s by the Spanish Steps. Now the serious pummeling he’s taking over his latest idiocy led me to learn it was probably really because he was so wowed by the eats on the campaign trail. [...]
  • Fowl, nutless

    regina
    7 Nov 2014 | 3:34 pm
    Also, too: The first rule of food writing really should be: Do not make the reader want to punch your own mom. WASPs serve “en famille,” my derriere.
  • Scent? Fresh from the tomb

    regina
    7 Nov 2014 | 3:33 pm
    I’ll let everyone else chew over what it means that an actual star is taking over the kitchen of an iconic restaurant. (So many other words for “headline” in a headline.) I’m just enjoying how the media playing field has been leveled. A blog gets the story and up-front reports that it came via press [...]
  • “Fresh, seasonal,” but not for the poors

    regina
    7 Nov 2014 | 3:31 pm
    And the Toppest chef really has more self-control than we knew, because he managed to respond to an attack by the wife of a high-paid lobbyist posing as a simple cooking teacher without once using the words “you ignorant slut.”
 
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    Orangette

  • Like he did

    Molly
    20 Nov 2014 | 8:24 pm
    The three of us have that hanger-onner of a virus that’s going around. The past two nights, I’ve coughed myself to sleep in the basement guest room, and as anyone who’s ever coughed herself to sleep can tell you, it’s slow going. I use the time to think about pressing issues like how much I like the taste of original Ricola, or how it could be that Alice’s feet smell so exactly like buttered
  • I got to go back

    Molly
    6 Nov 2014 | 3:40 pm
    The first time I went to the Oklahoma Arts Institute at Quartz Mountain was in the summer of 1995, a few months after a fire destroyed the lodge, its rooms and dining hall and library. I was sixteen, one of about a dozen high school students from across the state who’d been accepted to the summer program in poetry.  Quartz Mountain is beautiful, an isolated chain of red crags along a lake in the
  • Even on a good day

    Molly
    24 Oct 2014 | 1:42 pm
    My mother has been in town since early this month. We don’t often get this kind of extended time in the same place, and I’d forgotten what a good cooking collaborator she is. She makes sure our wine glasses are never empty. She cleans up as she goes. She doesn’t mind deveining shrimp! I could go on and on. I bow down. At my reading in Madison last week, someone asked me to talk about a few of
  • Looking forward

    Molly
    14 Oct 2014 | 3:48 pm
    I picked up a roll of film that I shot at Sam and Megan’s wedding last month, and maybe my friend at the lab did some wizardry with the negative scanner, but the whole roll has this glowy, ethereal light shining through it. It’s a decidedly end-of-summer light. I like the way it makes me feel. The past few mornings, our neighborhood has been white with fog, this dense fog that blows up the
  • The satisfaction

    Molly
    7 Oct 2014 | 12:02 pm
    In early September, a kind reader in north-central Idaho left me a comment. Her name was Michele, and her Italian prune plum tree was promising a bumper crop: did I want some? This kind of thing does not happen all the time, or ever, so I said (yelled) yes. That is how it came to pass that last week, a box showed up on our stoop, containing almost ten pounds of plums cushioned in bubble wrap. I
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    Serious Eats

  • All the Recipes You Need for a Killer Thanksgiving Dinner

    Niki Achitoff-Gray
    25 Nov 2014 | 6:30 am
    It's officially Thanksgiving crunch time. Deep breaths, no need to panic. We've got you covered with menus, planning tips, and shopping lists; taste tests of Thanksgiving supermarket staples; and plenty of features to peruse while the turkey's in the oven. But most of all, what we've got in true over-the-top, Thanksgiving style are recipes. Turkeys smoked, roasted, and cooked sous-vide; side dishes of all stripes; dozens of pies, cookies and cakes. Read More
  • You Asked, We Answered: Thanksgiving Edition, Part 2

    J. Kenji López-Alt
    25 Nov 2014 | 5:30 am
    When I first started taking and answering questions for Thanksgiving a few years ago, I figured at most there'd be a few dozen. We're up to several hundred and counting, and every year we get more and more. This year's batch has focused heavily on sous-vide cooking and vegan/vegetarian options, both subjects close to my heart! Read More
  • Make These Moist and Tender Sweet Potato Pancakes With Your Leftovers

    J. Kenji López-Alt
    25 Nov 2014 | 4:30 am
    Leftover mashed sweet potatoes aren't easy to reheat and serve without turning them too dry or worse, scorching them on the bottom of a pan. Instead of trying, use them as the base for moist, tender, and delicious pancakes for breakfast. Read More
  • Starting a Tradition: What Thanksgiving Starters Tell Us About American History

    Sarah Grey
    25 Nov 2014 | 3:30 am
    The stories we tell about the foods traditionally heaped onto our Thanksgiving tables often start and end with visions of Plymouth Rock. But some of the first bites of the Thanksgiving feast can tell us quite a lot about the holiday's history. Read More
  • Enter the Serious Eats Holiday Cook-Off on Medium

    Chris Mohney
    25 Nov 2014 | 3:15 am
    The holiday season's not just for going all gluttonous with the classics—it's also for trying out something new, challenging, or even crazy ambitious in the kitchen and on your plate. No doubt you've seen our wall-to-wall holiday menu coverage, and that train's not stopping till the new year. But we want you to join in and strut your own stuff, Serious Eats style. Read More
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    Slice

  • The Food Lab: How to Make the Best Kale Pizza

    J. Kenji López-Alt
    4 Nov 2014 | 6:00 am
    Kale turns crisp, sweet, and nutty when exposed to the high heat of a pizza-ready oven. In this white pie, we pair it with two cheeses (for a mix of more nutty flavor and some creamy stretchiness), plenty of garlic, and a little heat. Read More
  • Pizza Hack: Is Copper Better Than the Baking Steel?

    J. Kenji López-Alt
    31 Oct 2014 | 12:45 am
    A couple months back I got a message from a longtime Serious Eater with an intriguing idea. We all know that copper is the king of cookware with even better conductivity than steel, right? So what would happen if we were to bake pizzas on a slab of solid copper? Read More
  • The Food Lab: How to Make the Best Pumpkin Pizza

    J. Kenji López-Alt
    24 Oct 2014 | 3:00 am
    Pumpkin and pizza are not the most common bandmates, but I'm gonna try and convince you that they should get together and jam out a bit more often. My proof: this sweet-yet-savory pumpkin pizza with gentle warm spices, three cheeses, and a little sage. Read More
  • The Pizzadilla: This is What Happens When a Quesadilla and a Pizza Make Sweet Love

    J. Kenji López-Alt
    21 Oct 2014 | 3:30 am
    Last week, after publishing a recipe for a cast iron-baked, tortilla pizza, it was suggested that I just fold it in half and make it into a quesadilla pizza. What if I took that concept, and tweaked it just a bit? It gives birth to the pizzadilla (or is it a quesadizza?), that's what. This is what happens when a pizza and a quesadilla make sweet, sweet love: Cheesy, greasy, crisp-edged glory. Read More
  • Use Your Cast Iron Pan and a Tortilla to Make World Class Bar-Style Pizza in Under 12 Minutes

    J. Kenji López-Alt
    16 Oct 2014 | 4:15 am
    In the catalog of easy, cheat-y pizza recipes that start with some form of pre-baked bread base, flour-tortilla pizzas ranked pretty low on my list. But after this week, all that has changed and I'm now going to take the position that given the proper technique, a couple of tricks, and the aid of a cast iron skillet, flour tortillas are actually the best way to make quick thin-and-crisp, bar-style pizza at home. Read More
 
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    smitten kitchen

  • cranberry pie with thick pecan crumble

    deb
    24 Nov 2014 | 9:16 am
    Cranberries are, for me, one of the best things about late fall and they show up right in time, just as all of the other colors disappear. The ginkgo trees, always one of the last November holdouts, simultaneously ejected their green/yellow leaves last week and ever since, pretty much everything outside is looking rather… greige, but not like the charming shade of the boots I want. And then, out of nowhere, perfect red berries appear and things look up. I love cranberries the way I do sour cherries in June, except cranberries are easier to come by (here, at least), keep longer, cost…
  • crispy sweet potato roast

    deb
    20 Nov 2014 | 8:57 am
    I have a complicated relationship with sweet potatoes. I think they’re one of these wonder vegetables — impossible to mess up cooking, pretty consistently delicious whether you buy them freshly-dug from the farmers market or from a grocery chain, aglow with vitamins A and C and chock full of fiber. [Which I mostly think about because I’m the mother of a sweet potato junkie.] I like them in cake, sweet biscuits and pie. I like them with goat cheese and a light vinaigrette, gratin-ed with a tangle of chard, with a strange-but-addictive mix of spices and roasted in wedges, and…
  • classic pumpkin pie with pecan praline sauce

    deb
    17 Nov 2014 | 8:45 am
    Given that finishing off the month November without a single slice of pumpkin pie is, for me, practically a crime against the season, it’s rather sad that this 8-plus year old site has only a single iteration of it, that it’s from 6 years ago, and not even the one I make on an annual basis. The 2008 recipe hailed from Cook’s Illustrated, those clever chefs that always push the envelope, this time in the name of the silkiest pumpkin pie they could come up with. It involved canned yams. It required a fine-mesh strainer. Three whole eggs and two yolks. It was lovely, but if…
  • pretzel parker house rolls

    deb
    13 Nov 2014 | 8:46 am
    There are kitchen discoveries that lead to nothing but trouble. The first time I caramelized sugar, I knew I was ruined. Why would anyone want to eat drab white sugar if they could eat it cooked to a 100x as delicious toasty amber syrup? The first time I tried browned butter, I went on a butter-browning bender (cookies! breadcrumbs! crispy treats!) which, frankly, shows little sign of abating today. So, it should be no surprise that when I finally cracked the authentic pretzel-making code six months ago, I didn’t know where to stop. Everything comes up pretzel now! I’ve made…
  • pickled cabbage salad

    deb
    10 Nov 2014 | 8:46 am
    I first discovered the peculiar subcategory of chopped raw vegetables called “health salads” some 14 years ago when a friend introduced me to the many wonders of the prepared foods aisle at Zabar’s. Even then, I found the idea of one type of salad being labeled “healthy” while my other favorite in the same refrigerator case, the Mediterranean Pepper Salad with Feta and Olives was, I don’t know, something akin to a heart attack on a cracker, somewhat eye-rolling but I now realize that it was the coleslaw-like salad’s mayo-free dressing that designated…
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    FoodChannel.com Articles

  • Speaking Out For Those Who Can't

    25 Nov 2014 | 1:46 pm
    Denny's CEO John Miller Shares His Strength Food News September's Dine Out For No Kid Hungry is now one for the record books. We took this opportunity to speak to Denny's CEO John Miller, the outgoing Dine Out advisory board chair, on the good business behind doing good, and his belief that childhood hunger is the foodservice industry's issue to solve. "People ask all the time how doing good in and of itself helps your business," Miller says. "And I tell them our customers expect Denny's to be noble and to give back. To be able to do so in a meaningful way is critically important to our…
  • Baking With Black Walnuts

    20 Nov 2014 | 7:38 pm
    Thinking About the Holidays! Food News When I was a teenager, I started baking, experimenting with recipes and seeing how I could mix things up a little to turn them into signature recipes. I took a cue from my Ozarks grandmother on one, adding homegrown Black Walnuts to a brownie recipe. The resulting flavor was a surprise—a pleasant one, because all of a sudden I had a completely new kind of brownie. I found, quite by accident, that Black Walnuts added flavor to a recipe, not just crunch. As I’ve learned more about cooking over the years, I’ve seen how we tend to use…
  • Two Chile-Pecan Guacamole: The Most Interesting Thing on the Menu

    17 Nov 2014 | 10:11 am
    New Menu Sightings from The Food Channel at Frontera Grill Reviews As we travel with The Food Channel we love to seek out local restaurants—what the industry calls “independent operators.” These are the places where we learn about the habits and customs of a town, find its specialties, even its oddities. We can chat with the locals and ask for recommendations for everything from menu items to where to find a replacement charger. These are also the places where we find new ideas just starting to bloom. It’s where innovation and inspiration often come together.  We…
  • Special Day Cooking

    17 Nov 2014 | 8:44 am
    A Conversation with Author Beverly Palomba Food News As a long time special education teacher, Beverly Palomba saw the need for a cookbook designed specifically for the developmentally disabled. Food Channel's Joy Robertson Skypes with Palomba about Special Day Cooking, the recipes, and the importance of cooking as a life skill.
  • As Serious as a Peek Frean

    5 Nov 2014 | 4:43 am
    The cookie from the CBS Show Scorpion Food News Are you a fan of Scorpion, the new show on CBS where a team of geniuses solve crimes? If so, you may be among the many left scratching their heads over the cookie mentioned in a recent episode. It was the subject of a few Twitter questions, so we decided to hunt it down. The cookie in question is a Peek Frean. While it was repeated throughout the show, it came out sounding like “Pig Freaks” each time—at least to some of us. Turns out that a Peek Frean is a cookie from the UK, where it’s more commonly called a…
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    Greedy Gourmet

  • Salmon Confit

    Michelle
    24 Nov 2014 | 3:21 am
    Keen diners would immediately think of duck confit on French restaurant menus but surprisingly fish can also be used. Who could possible resist succulent flakes of tender salmon? A long, long time ago it was discovered that meat can be preserved by sealing it airtight under a layer of fat. Even though we have fridges […]
  • Clarified Butter 101

    Michelle
    20 Nov 2014 | 5:36 am
    Have you ever wondered what clarified butter is and how to use it? Until recently, I’ve never bothered with clarified butter. If it came up in a recipe I would simply use the standard version instead or if it was a critical ingredient to a recipe such as in a Hollandaise sauce, I simply skipped […]
  • Pizza Express (Southend-on-Sea, Essex)

    Michelle
    18 Nov 2014 | 2:22 am
    There are three things Pizza Express is good at: pizza, parties and salad. Don’t bother with the rest. The pasta wasn’t al dente, it was actually undercooked. The Bolognese had no meat in it and the actual flavour was acidic and terrible. The Melanzane Parmigiana was mediocre at best, drenched in soggy breadcrumbs. The Leggera […]
  • Byfords

    Michelle
    14 Nov 2014 | 3:16 am
    Admittedly, my expectations for Byfords were rather low. Yes, it serves tea and cakes. What else is new? We walked through the store’s entrance where we were met with cakes, pastries, sandwiches, pizzas, fine cheeses, olive, antipasti and gelato. A few twists and turns later we got to the seating area, which stretches into all […]
  • The Hoste

    Michelle
    13 Nov 2014 | 5:15 am
    The Hoste, a four star boutique hotel located in the village Burnham Market, is the perfect getaway to Norfolk. It certainly was quite a drive from Cromer, about 90 minutes, but in the end it was totally worth it. In fact, this was the best meal we had on our Norfolk trip. We drove through […]
 
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    delicious:days

  • My Fourth Cookbook - A Parallel Universe

    Nicky
    5 Nov 2014 | 11:23 am
    Hey there! I missed you! You may have guessed it already, I am most definitely not a multi-tasker. Certainly when it comes to shooting a cookbook and blogging at the same time. It just doesn’t work for me, I tried, I really did, several times. Approaching the last few cycles, I finally managed to escape my parallel universe consisting of my kitchen, pantry and props storage. Food shopping, styling, cooking or baking, food styling, shooting, doing the dishes, post-processing – and again. And again. Close to 100 times.Read the rest of My Fourth Cookbook - A Parallel UniverseCopyright…
  • Woodruff ice cream - Wait for it!

    Nicky
    30 May 2014 | 8:49 am
    Tell me, what is the very first thing you think of, when you see or hear the word “woodruff”? Probably the same I connect it with, a pretty nasty green color. For sure if you grew up in the 70s and 80s.Read the rest of Woodruff ice cream - Wait for it!Copyright © 2014 delicious:days. Please contact blog@deliciousdays.com.
  • How to do magic to stale bread rolls

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

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

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

  • Con Ed Deigns to Allow Mu Ramen to Open Next Week

    Hugh Merwin
    25 Nov 2014 | 1:15 pm
    It's tonkotsu time. After months and months of waiting on the utility company, Joshua and Heidy Smookler are now cooking with gas and are about ready to bring the following delicious-sounding things to Long Island City, in no particular order: Scallion pancake “okonomiyaki" with foie gras and maple syrup, tofu burrata, fried black cod buns, fried wings stuffed with foie and brioche, and four kinds of ramen, including the lovely black-oil-garnished tonkotsu to your left. The opening of Mu Ramen's brick-and-mortar happens to be well-timed news, because the snow is coming, and there's…
  • This Restaurant Wisely Reconsidered Firing a Worker Who Asked Off for Cancer Treatment

    Clint Rainey
    25 Nov 2014 | 12:50 pm
    A teenager who was working for Chicago-area Italian chain Rosebud as a delivery driver said that he requested six weeks off for a particularly invasive treatment of his spinal cord and brain cancer. Nineteen-year-old Jonathan Larson needed radiation, surgery, and time to recover, but his manager just fired him instead. "He said, 'No, by that time I'll already have another driver hired,'" Larson said. "Just leave, I have to make some phone calls," his boss allegedly added. Of course, the Family and Medical Leave Act and several other pieces of unambiguous legislation are designed to prevent…
  • The Guy Who Made Mad Men Also Makes a Mean Thanksgiving Spread

    Trupti Rami
    25 Nov 2014 | 11:30 am
    He's pro-brine. You never know who's going to be a Thanksgiving fanatic. Take, for example, Mad Men creator Matthew Weiner. Based on his show, you might guess that Turkey Day at the Weiner household is full of retro cocktails and an almost-oppressive aura of melancholy. But when New York bumped into the showrunner at the New York Hilton during last night's International Emmy Awards, we were surprised to hear that he's very ... enthusiastic about the holiday. "I full-on cook Thanksgiving," he told us. "I totally took over that holiday because I love it. My wife does not cook. My wife…
  • World’s Stingiest People Suing TGI Fridays Over ‘Grossly Excessive’ Drink Prices

    Clint Rainey
    25 Nov 2014 | 10:50 am
    No one knows how much this costs. Some New Jerseyans untroubled by the prospect of looking like monumental cheapskates are really giving it to TGI Fridays for its "grossly excessive" drink prices. A trio of lawsuits filed in the Garden State accuse the chain, where on Thursdays the $3 margaritas flow freely from their patented margarita machines, of straight-up manipulating customers into buying overpriced drinks. They say the chain's deliberate omission of printed prices on its menu qualifies as a deliberate attempt to mess around with "customer perceptions." The suits claim that the…
  • Has Google Invented the Spoon of the Future?

    Clint Rainey
    25 Nov 2014 | 9:25 am
    Simple-sounding tasks like sipping hot soup or enjoying New York's beloved state snack become all-out challenges for some who suffer from tremors as a result of neurodegenerative disorders like Parkinson's disease. Google — or a company called Lift Labs that it acquired, anyway — has made a no-spill spoon that fixes the problem of hand tremors by doing the most obvious thing. "If I have a tremor and I move to the right, it will physically move to the left," Anupam Pathak, the spoon's inventor, explains, simplifying what is no doubt a utensil derived from complex engineering. There…
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    The Passionate Foodie

  • Wednesday Sips & Nibbles

    Richard Auffrey
    26 Nov 2014 | 12:00 am
    I am back again with a special Wednesday edition of Sips & Nibbles (as tomorrow is Thanksgiving), my regular column where I highlight some interesting wine and food items that are upcoming.**********************************************************1) Santa is coming! On Sunday, December 7, from 4pm-7pm, The Beehive will host Santa Supper with live holiday music, a special menu, photo opportunities and mingling and jingling with the big man himself... Santa Claus.During The Beehive’s Santa Supper, kids have a prix fixe menu which includes seasonal specials such as Reindeer Chicken…
  • Seafood Mislabeling: How Prevalent?

    Richard Auffrey
    25 Nov 2014 | 6:43 am
    When you go to the local butcher shop, and buy a steak, you'll most likely get exactly what you want. If you want beef, you''ll get it. The store wouldn't confuse the issue and mislabel pork or venison as beef. They wouldn't do it with poultry either, so if you want chicken, you'll get it and not duck or quail instead. However, when it comes to seafood, the issue is far from clear cut. There is the possibility you won't get the type of seafood you want to buy because the seafood has been mislabeled. There is some disagreement over the actual frequency of seafood mislabeling.Sometimes a…
  • Rant: There's No California Chardonnay On The Menu?

    Richard Auffrey
    24 Nov 2014 | 12:00 am
    What do you mean there's no California Chardonnay on the wine list?Must a restaurant wine list cater to all tastes, or can it specialize, ignoring some very popular choices? Is such specialization a good thing, or does it spite customers who want something different? How much choice should there be on a restaurant wine list?Consider Taberna de Haro, an excellent Spanish restaurant in Brookline and one of my favorite restaurants in the area. I think they have a superb wine list, with over 325 choices, and it is unique because all of their wines are from Spain. You won't find a California…
  • Thursday Sips & Nibbles

    Richard Auffrey
    20 Nov 2014 | 12:00 am
    I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting wine and food items that are upcoming. **********************************************************1) Horse-drawn coaches carrying travelers from Hartford to Albany in the mid-1700s often paused at an inn on the town green here for a whiskey and a good night’s sleep. Today, The Old Inn on the Green remains much as it was then, with its wide pine floorboards, multiple fireplaces, and candle lit dining rooms. Under the auspices of innkeepers Peter Platt and Meredith Kennard,…
  • Sherry by Talia Baiocchi

    Richard Auffrey
    19 Nov 2014 | 12:00 am
    "There is Sherry, and there are all other wines."--Rupert Croft-CookeBack in June, I Ranted that people should Stop Neglecting Sherry, asking that they take a chance and explore the wonders and diversity of Sherry. I've written over thirty articles on Sherry, some of those posts based on my visit to the Sherry region of Spain. Back in 2010, I penned a five-part series on the History of Sherry, noting that Sherry has weathered many ups and down through the centuries, and was currently at one of its low point. However, I felt that after rebounding so many times during the centuries, that it was…
 
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    OUPblog » Food & Drink

  • Peanut butter: the vegetarian conspiracy

    Connor Spencer
    25 Nov 2014 | 3:30 am
    There is something quintessentially American about peanut butter. While people in other parts of the world eat it, nowhere is it devoured with the same gusto as in the United States, where peanut butter is ensconced in an estimated 85% of home kitchens. Who exactly invented peanut butter is unknown; the only person to make that claim was Dr. John Harvey Kellogg, the chief medical officer at the Sanatarium, the fashionable health retreat in Battle Creek, Michigan. Kellogg, a vegetarian who invented Corn Flakes, was seeking an alternative for “cows’ butter.” He thought puréed nutmeats…
  • On World Diabetes Day, a guide to managing diabetes during the holidays

    Joe Hitchcock
    14 Nov 2014 | 3:30 am
    The International Diabetes Foundation has marked 14 November as World Diabetes Day, commemorating the date that Frederick Banting and his team first discovered insulin, and the link between it and diabetic symptoms. As we approach the festive season, a time of year when indulgence and comfort are positively encouraged, keeping track of, or even thinking about blood glucose levels can become a difficult and annoying task. If good diabetic practice relies on building routines suited to the way your blood sugar levels change throughout the day, then the holidays can prove a big disruption to the…
  • A map of the world’s cuisine

    Connie Ngo
    27 Oct 2014 | 3:30 am
    With nearly 200 countries in the world, the vast number and variety of dishes is staggering, which goes to show just how diverse your food can get. Which countries’ foods do you enjoy the most? Is there a particular characteristic of your favorite food that can’t be found anywhere else in the world? Do you know how national dishes vary by region? Explore (just some) of the world’s different cuisines discussed in The Oxford Companion to Food, from Afghanistan to Yemen, with our interactive map below: Feeling hungry for more facts about food? Why not discover some less common…
  • Nine types of meat you may have never tried

    Connie Ngo
    13 Oct 2014 | 12:30 am
    Sometimes what is considered edible is subject to a given culture or region of the world; what someone from Nicaragua would consider “local grub” could be entirely different than what someone in Paris would eat. How many different types of meat have you experienced? Are there some types of meat you would never eat? Below are nine different types of meat, listed in The Oxford Companion to Food, that you may not have considered trying: Camel: Still eaten in some regions, a camel’s hump is generally considered the best part of the body to eat. Its milk, a staple for desert nomads, contains…
  • What’s your gut feeling?

    Michael Smith
    6 Oct 2014 | 2:30 am
    There is an unquantifiable amount of different types of food across the world, ranging from lesser known edibles like elephant garlic and ship’s biscuit to more familiar foods like chocolate and oranges. In the newly updated Oxford Companion to Food, readers will discover more than 3,000 comprehensive entries on every type of food imaginable, and a richly descriptive account of food culture around the world. The Oxford Companion to Food contains facts sure to delight foodies of all ages. Welcome to Oxford University Press’s restaurant. We’ll take your coat. It’s time…
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    weber_cam

  • roasted roots

    Dave
    9 Nov 2014 | 3:50 pm
    In the zillion years we've been using heat to cook food, how is uncertainty possible when it comes to roasting vegetables?Listening to a recent @atkradio podcast, Chris Kimball asks Mario Batali for his favorite goto fast dish.  Batali describes a bunch of 1-2" square chopped vegetables with olive oil, salt and pepper roasted at 425F for 30 minutes.  In my hands, using mostly root vegetables, this yielded an inconsistently cooked bunch of veggies.Slowing things down a bit, I used an enamel-coated steel pan filled with root vegetables (yellow beats, russets, carrots, green onions),…
  • multiple poached eggs

    Dave
    3 Nov 2014 | 11:02 am
    Ease of cooking influences my food choices at home.  I love poached eggs, but at my skill level, I can cook a single one per pot of water.  Serving up a single poached egg at a time when 2 people want 2 each makes for a pretty crappy breakfast. I  spent some time thinking about getting an egg to vortex itself in place so I could get a bunch cooked in one pot of water.  After 3 pages of doodles and  many trips to the thrift store trying to imagine a solution, I ended up with a simple tomato paste can - top and bottom removed - to keep the egg in place while it starts…
  • panko and butter: crispy topping for your casserole du jour

    Dave
    1 Nov 2014 | 4:27 pm
    The weekday casserole: tuna/mac/veggies, mac n cheese, etc. They all need a final touch to make the mundane special.  Only a few decades late to the scene, I finally realized the beauty of panko and often use that for a final topping.  But, it still needs some fat to get the top coat good and crispy, but how to get a smattering of fat uniformly distributed over the crumbs before going to the broiler?  Frozen butter on the big holes of the box grater! Click for a larger image.  This is frozen butter put through the big holes of a box grater uniformly spread over the…
  • pizza notes

    Dave
    26 Oct 2014 | 5:20 am
    Inspired by some thin crust favorites like California Pizza Kitchen (no comment @feedmybeast) and Rubino's, I've been looking for a super thin crust for sometime.  Tonight's came up short, but an interesting run.Key to any pizza cooking method: top and bottom must cook at the same rate.  When the bottom starts to get some ashy spots, the top should start bubbling.  I thought the cornerstone of this crackly and tender super thin crust would be a cast iron pan.  I used a 15" round cast iron pan one notch below center of the oven and preheated at 450F w convection.
  • garganelli (like penne with an overlap)

    Dave
    20 Sep 2014 | 6:14 pm
    The other night, I was into my 47th viewing of Big Night.  I love the movie.  At one point they begin making a timpano, a drum-shaped, pasta-encrusted, baked macaroni type of casserole The first step is making the macaroni for it.  The screenshot below is Primo and Secondo making the individual pasta.From what I've been able to determine, it's garganelli, a type of pasta that looks like penne embossed with a heavy ridged pattern and done individually (unlike the smooth, extruded tube that is penne).  It's made on a wooden jig with a pattern engraved in it and a tiny…
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    SugarMyBowl.com

  • It's been 20 years but we're just beginning!

    MJ Tam
    17 Nov 2014 | 1:08 pm
    I dreamed of this exact same scenario when we first got married in 1994: to make our own family tradition and we did just that. This is our 2nd decennial family celebration and the whole thing went without a hitch. Well, ok - except with the constant arguing with the kids that I never imagined. But all in all...it was mission accomplished!We decided that every 10 years on our anniversary year that we would take the exact same trip visiting same spots from our honeymoon with our growing family and we recently came back from our 20th anniversary trip. We started in Los Angeles, Hawaii, and then…
  • My #DTour of a Lifetime to Asia!

    MJ Tam
    28 Jul 2014 | 11:54 am
    Disclosure: I am one of the official #DTourist assigned to scour the continent of Asia to inspire travel there. Each of us is assigned a continent. To read more about #DTOUR with DoubleTree by HiltonIn Wanzhou, China - climbed up and down a beautiful mountain!A couple months has passed since I got back from Asia from my whirlwind #DTour trip but not a day has gone by without me thinking and referencing back to what I've learned and absorbed from my trip. If someone had told me that I will be seeing 7 countries, over 15 cities, 14 flights, and over 28,000 miles (that's like 73 time of…
  • Summer Perfect Spiced Rum Sangria - EASY & FAST

    MJ Tam
    26 May 2014 | 10:20 am
    It's finally starting to warm up a bit here in Chicago and so I thought I'd whip out one of my favorite summer perfect drink - Spiced Rum Sangria.Spiced Rum Sangria RecipeMakes 6 servings1 apple1 orange1 lime1 lemon1 (750 ml) dry red wine1.5 cup Spiced Rum1/2 cup sugar1 cup orange juiceDice the apple and slice the lemon, lime, and orange into thin rounds. Place in a large pitcher and pour rum and sugar. Stir and chill for about 2 hours. This will help develop the delicious flavor. When ready to serve, crush the fruit lightly with a wooden spoon and stir in the wine and orange juice. Then…
  • Asia or Bust! #DTour Asia here I come!

    MJ Tam
    2 Mar 2014 | 10:36 pm
     OMG, it's really here. Someone pinch me! I am heading to a tour of a lifetime as one of the official #DTourist for DoubleTree by Hilton traveling the continent of Asia!I just literally finished packing and I just remembered that I never got to share this on my personal blog. I will be hitting several countries starting with China and will be sharing lots of pictures and videos via Chicagonista.com and my social networks:Twitter: Twitter.com/mjtam Facebook: Facebook.com/mjtamYouTube: YouTube.com/ChicagonistaInstagram: Instagram.com/mjtamMake sure you follow the…
  • Cooped-Up & Souped-Up

    MJ Tam
    27 Feb 2014 | 11:19 pm
    Today's weather news is more of a nuisance. Yes, yes - another snow storm will be hitting us again. Like always, temperatures are going to drop to extreme negatives after a few days of non-stop snow and we're back at it all over again. And like many Chicagoans, I'm SO done! At this point, more snow will not make things any harder than it already is. Roads are iced up and the snow that has been dropping since the start of this year has nowhere to go but look unsightly black on street banks.There's a sunny side to this winter though. No, really - there is! I'm talking more about my disposition…
 
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    Epicurious.com: Editor's Blog

  • Detox with These Healthy Holiday Breakfasts

    Leah Koenig
    25 Nov 2014 | 5:55 am
    With the holidays around the corner, we are entering high eating season -- a time of extra cookies, extra alcohol, extra nut-coated cheese balls, extra everything. My best advice for surviving between now and New Year's is: pull on your eating pants and dig in (within reason, of course). The holidays only come once a year after all, so you might as well enjoy yourself at that Thanksgiving feast, office party, tree-trimming gathering, Hanukkah candle lighting soiree... Of course, all that evening revelry might leave you feeling a bit less than spry come morning. So keep the holiday excess…
  • 8 Portable Dishes to Bring to a Thanksgiving Potluck

    Gabriella Vigoreaux
    25 Nov 2014 | 5:33 am
      Thanksgiving potlucks are awesome for many reasons. First of all, it takes all the pressure off of one person to cook the entire feast. It also triggers a whole lot of holiday cheer, as folks trade compliments on each other's dishes and watch smugly as they disappear. There are really only three cardinal rules when bringing food to a potluck: Always check with the host to make sure you're not going to be the fifth person to bring kale salad, and always bring food in its own serving dish, and avoid recipes that require lots of last-minute prep. You've probably already heard…
  • 5 Easy Last Minute Thanksgiving Desserts

    Gabriella Vigoreaux
    24 Nov 2014 | 7:02 am
      Attention Thanksgiving cooks: Is your head already swimming with thoughts of brining, basting, and gravy? The turkey and all the trimmings demand so much of our attention that it's easy to forget about dessert--or turn it into an afterthought. But we beg you not to take that road. Thanksgiving dessert can be shockingly easy (and delicious) if you pick the right recipe. We've got you covered. Feel free to focus on the rest of your menu, because these last-minute desserts are super simple and take under an hour to make. Read on for recipes:  Maple-Pear Sheet Tart Everyone…
  • The Foods Epicurious Editors Make (and Eat) on Thanksgiving

    Samantha Dupler
    24 Nov 2014 | 6:00 am
    From an Asian twist to going beyond the roast, we've been showing you the most creative ways we know to do Thanksgiving right. So with all that advice we've been doling out this month, we thought we'd take a step back, get a little personal, and share our own Thanksgiving feast plans. After sharing our stories, we learned (Hallmark card-style) that the secret to any great Thanksgiving feast is simply being surrounded by friends and loved ones, no matter what you're serving...but as food editors, we can't help but see Thanksgiving as a personal culinary Super Bowl, and…
  • Your Trickiest Thanksgiving Questions, Answered!

    Adina Steiman
    22 Nov 2014 | 6:30 pm
    You'd think that we'd all be pros at Thanksgiving--after all, it comes every year. Plenty of time to practice, right? But it seems like there's always a turkey trick to learn, a new pie crust to master. That's why yesterday, Epicurious food editor and Thanksgiving savant Rhoda Boone hosted a Facebook chat to answer all of your burning Turkey Day questions. Here's all the intel she shared, in case you missed it!   Jenny T. asks: "What about Thanksgiving drink options? Do you go with wine or cocktails? Both?"Rhoda says: "I love red wine with…
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    Food Gal

  • Bradley Ogden Returns to the Bay Area with Bradley’s Fine Diner

    foodgal
    24 Nov 2014 | 5:26 am
      In the 1980s and 1990s, he elevated the Bay Area dining scene and made a name for himself as executive chef of Campton Place in San Francisco and co-founder of the Lark Creek Restaurant Group. Since then, Chef Bradley Ogden’s attention had been focused mostly outside of the region, as he opened restaurants in […]
  • Cozy Up to Zola in Palo Alto

    foodgal
    21 Nov 2014 | 5:26 am
      If French writer Emile Zola was all about literary realism, then Palo Alto’s new Zola restaurant pays fitting tribute with its seasonal French cooking that keeps it real and all together soulful. Chef-Proprietor Guillaume Bienaime opened his intimate downtown restaurant in late-September. The former fine-dining chef at Marche in Menlo Park has consulted on […]
  • Brown Sugar Kitchen’s Spiced Sweet Potato Bundt Cake

    foodgal
    19 Nov 2014 | 5:26 am
      Imagine a holiday cake that’s rich in fiber, complex carbohydrates and beta-carotene. OK, so it does have chocolate chips, too. Plus a wicked chocolate-coffee glaze. “Spiced Sweet Potato Bundt Cake” has all that going for it and more. After all, it’s the creation of Chef Tanya Holland, who’s famed for her soulful comfort food […]
  • Sustainably Raised Meat Delivered To Your Door with AgLocal — Plus a Food Gal Deal

    foodgal
    17 Nov 2014 | 5:27 am
      As much as we’d like to eat local, sustainably-raised meat regularly, it often takes going the extra effort to do so. Usually, it requires driving out of the way to a specialty store. Now, San Francisco’s AgLocal makes it much easier to enjoy farm-fresh meat and to support local family farms by delivering a […]
  • In Praise of Pistachios

    foodgal
    14 Nov 2014 | 5:26 am
      A pistachio is a wonder. For much of its growth cycle, its shell is empty. Only later does the tiny, sweet, green edible kernel grow inside. It’s a phenomenon that has even surprised many a first time grower. This summer, I was invited by the American Pistachio Growers to Fresno to watch the annual […]
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    How To Cook Like Your Grandmother

  • How To Make Roasted Root Vegetables with Kielbasa

    Drew Kime
    22 Nov 2014 | 11:12 am
    Eating seasonally is a great way to get the healthiest vegetables at the best prices. But even if you don't care about either of those, it's still a good way to get a little variety. I don't think I could ever get bored with garden-fresh tomatoes. But after a couple of months of salads and crisp garden veggie sides, some savory roasted root vegetables make for a great change of pace. Besides, they work much better than salad with kielbasa and other smoked sausage. The post How To Make Roasted Root Vegetables with Kielbasa appeared first on How To Cook Like Your Grandmother.
  • How To Make Loaded Sweet Potato Chips

    Drew Kime
    16 Nov 2014 | 8:57 am
    Loaded potato skins are great, but bigger ones can be a little much for an appetizer. These are bite-sized, easy to share, and oh by the way they're crazy delicious. The post How To Make Loaded Sweet Potato Chips appeared first on How To Cook Like Your Grandmother.
  • How To Make Sorghum Molasses Cookies

    Drew Kime
    9 Nov 2014 | 6:55 am
    I don't generally go out of my way looking for unusual ingredients. But when I come across something that I don't often see, I like to grab some just to see what it might be good in. Like the sorghum I picked up last time I was at the Bergman Orchards market near Sandusky. I bought several jars, and the one I used here was lost in the back of the cupboard for over two years. The post How To Make Sorghum Molasses Cookies appeared first on How To Cook Like Your Grandmother.
  • How To Make Beef Pot Pie

    Drew Kime
    2 Nov 2014 | 7:57 pm
    When we did the chicken pot pie recipe, Kelly told me she has a relative who can't eat poultry, and could we do a beef version. It's definitely soup season in Cleveland, so I thought that was a fine idea. Just to change it up, though, I decided to go with a yeast bread crust instead of a pie-style crust. Based on a survey of the family it's unanimous: They're both great. The post How To Make Beef Pot Pie appeared first on How To Cook Like Your Grandmother.
  • How To Make Mummy Stew (AKA Chicken Pot Pie)

    Drew Kime
    26 Oct 2014 | 6:55 am
    Want your picky-eater kid to try something new? Wait until Halloween, dress it up a little and give it a gross name. Like turning a classic comfort food recipe - chicken pot pie - into Mummy Stew. The post How To Make Mummy Stew (AKA Chicken Pot Pie) appeared first on How To Cook Like Your Grandmother.
 
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    HowStuffWorks - Learn How Everything Works!

  • How Bacteria Work

    Marianne Spoon
    21 Nov 2014 | 12:00 am
    Bacteria are both friend and foe to humanity. They can cause and cure health problems and affect our food. Learn more about bacteria at HowStuffWorks.
  • How is residual income taxed?

    Melissa Phipps
    21 Nov 2014 | 12:00 am
    Residual — or passive — income is the kind of money generated while you're busy doing other things. Learn more about passive income at HowStuffWorks.
  • How Military Taxes Work

    Julia Layton
    20 Nov 2014 | 12:00 am
    Taxes can be tricky when you're serving or have served in the military. Learn much more about military taxes at HowStuffWorks.
  • How could Google Glass detect people's emotions?

    Nathan Chandler
    19 Nov 2014 | 12:00 am
    Humans can't always accurately detect and interpret microexpressions, but could Google Glass? Find out how emotions might be translated into data.
  • How Sea Monsters Work

    Nicholas Gerbis
    18 Nov 2014 | 12:00 am
    Most seafaring cultures have sea monster myths or folktales. Learn more about sea monsters at HowStuffWorks.
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    Laylita's Recipes

  • Hard apple cider sangria

    Layla Pujol
    19 Nov 2014 | 1:08 pm
    Hard apple cider sangria recipe made with hard apple cider, assorted fall/winter fruits (apples, pears, persimmon, figs, grapes, plums, oranges, pomegranate, and more), spiced ginger simple syrup, apple liqueur, sparkling wine and dry apple soda. The post Hard apple cider sangria appeared first on Laylita's Recipes.
  • Spiced ginger simple syrup

    Layla Pujol
    19 Nov 2014 | 10:21 am
    Easy recipe for homemade spiced ginger simple syrup. Made with sugar, water, fresh ginger, cinnamon, cloves, and all spice. The post Spiced ginger simple syrup appeared first on Laylita's Recipes.
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    Bake or Break

  • Chocolate Mousse Tart with Glazed Nuts

    Jennifer McHenry
    25 Nov 2014 | 10:56 am
    Okay, my baking friends. I have just one more dessert to share with you before Thanksgiving. There's always room for one more dessert on the table, right? If you're looking at that beauty and thinking that you don't have time to make this before the big day, then I am so happy to tell you that you absolutely have time. This tart is really simple to make. And, it's a perfect candidate for making in advance, as it needs to chill for a bit. So, let's talk about some tart specifics. It starts with a simple cookie crust. I have a weakness for vanilla wafers in a cookie crust, but you can certainly…
  • Cranberry Bundt Cake

    Jennifer McHenry
    24 Nov 2014 | 8:04 am
    I've been on a bit of a cranberry baking binge lately, with a buckle and pie recently making appearances here on BoB. But I really must squeeze in just one more while it's still fresh cranberry season. This Cranberry Bundt Cake is full of great flavor perfect for the season. The cranberries add a bit of tartness to this sweet cake that's flavored with a little fresh orange juice and zest. Of course, you are all familiar with my love of the Bundt cake. It allows me to have pretty cakes without stressing over my lack of frosting skills. You'll only need a simple, sweet glaze to top this cake.
  • Dulce de Leche Date Cream Pie

    Jennifer McHenry
    20 Nov 2014 | 10:44 am
    As we approach Thanksgiving, I can't seem to stop making pies. I figure as borderline obsessions ago, that's a pretty good one to have. I mean, it's pie. Pie is always a good thing. This particular pie is a delicious combination of some of my favorite flavors. Dates and pecans are mixed with dulce de leche and a bit of whipped cream for a smooth, creamy, cool, rich dessert. I opted to add a bit of bourbon to the pie filling, but feel free to omit it if you like. You don't have to replace it with anything, although a teaspoon or so of vanilla extract would be just lovely. I'm happy to tell you…
  • Cranberry Cheesecake Pie

    Jennifer McHenry
    17 Nov 2014 | 9:09 am
    I've never been a big fan of cranberry sauce with my Thanksgiving turkey. I know that puts me in the minority, but it's just not my thing. That's, of course, not to say that I don't enjoy cranberries and cranberry sauce in other ways. And those ways mostly involve dessert. This particular cranberry dessert is a new favorite for us. It is a fabulous pie-cheesecake hybrid that features that great sweet/tart cranberry flavor in a big way. It's smooth, cool, creamy, and absolutely delicious. There are so many layers going on here. And if you have followed me for a while, you know that makes me so…
  • Best Thanksgiving Desserts

    Jennifer McHenry
    15 Nov 2014 | 10:21 am
    While I'm still of the mindset that Thanksgiving is primarily about the pies, I still feel there's room for some other desserts as well. It's good to have a little variety, right? Here are some of my favorite desserts to make for Thanksgiving. I've got cakes, cobblers, cheesecakes, and more. There are some from way back in the archives and some much more recent. And be sure to follow along the next couple of weeks for a few more dessert ideas. Enjoy! And happy Thanksgiving! Pecan Cake with Caramel Mousse Spiced Pear Cake Pecan Pie Cheesecake Caramel Apple Pear Cobbler Peanut Butter Bundt Cake…
 
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    Skinny Chef

  • Thanksgiving the Skinny Way

    Jennifer Iserloh
    24 Nov 2014 | 5:12 am
    Hands down, Thanksgiving is the biggest cooking holiday out there. Some of the foods that are served at the Thanksgiving table are actually healthy foods that have gotten a bad rap because of the way they are prepared – or just for the fact that people overdo it on the portion size: the average person eats 3000 calories! But you can cook your traditional favorites a lot healthier while retaining that delicious taste of the original version. So here are four ways to lighten up the classic recipe without compromising a lot on taste: Mashed Potatoes Use 1% buttermilk instead of heavy…
  • Tasty + Healthy Thanksgiving How-to Video Series

    Jennifer Iserloh
    20 Nov 2014 | 8:38 am
    You’ve got plenty of Thanksgiving recipes — but what about chefs’ secret tips to make it easier, simpler and lower in calories without skimping on taste? I’ll invite you behind the curtain of my Skinny Secrets Thanksgiving How-To Video Series to help you avoid common mistakes while amping up the flavor. Enjoy important how-to tips to make your holidays stress-free (with do-ahead tips), enjoyable (with great shortcuts) and successful (with key insights how to avoid common mishaps like clumpy mashed potatoes). Get the Skinny Chef into your kitchen and be the star of this…
  • Five Meals, 9 Grocery Items

    Jennifer Iserloh
    17 Nov 2014 | 7:42 am
    Healthy cooking is expensive?! Nothing could be further from the truth and I’ll show you in this blog post! Cooking at home is not only more economical but it tastes better and is better for you. I’ll even take it a step further to say, the more you plan out your meals, the more you’ll save, the less you’ll waste, and the less kitchen stress you’ll have! Follow this easy plan to make five delicious meals that serve two people for around $30 in groceries. Combine these ingredients with basics you already have in your pantry like olive oil, salt, pepper, spices and…
  • Secrets for a Perfect Thanksgiving

    Jennifer Iserloh
    14 Nov 2014 | 1:04 pm
    For most of us, Thanksgiving conjures up visions of our favorite dishes — some that we wait for almost a whole year to enjoy. That’s why cooking for the big day can be such a stress for most people. So my advice: Don’t try to make it happen all in one day, use this how-to knowledge to plan ahead and you’ll see that it’s fun and satisfying. Five Days Before Have your shopping list complete and do the big shop. If your turkey is frozen when you buy it, check the package instructions for safe defrosting. Some large birds may take up to three days to defrost in the…
  • Cheap Ways to Get Healthy

    Jennifer Iserloh
    10 Nov 2014 | 7:29 am
    “Living a healthy lifestyle is expensive” is just a myth.  There are plenty of ways to get healthy that can fit into any budget.  Here are ways you can kick-start eating, sleeping and feeling better today! Limit Coffee Shop Drinks Gourmet coffee drinks are just plain pricey and many of them range from 300 to 500 calories a pop because they are high in sugar and syrup that have artificial flavors.  Try making just a plain cup of joe at home and save up $70 dollars a month and 24,000 calories (which equals about 6 whole pounds of body weight)! Go Vegetarian with 3 Superfoods…
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    We Are Never Full

  • Book Review: The Vietnamese Market Cookbook

    Jonny & Amy
    19 Nov 2014 | 9:02 am
    If the path from high finance executive to cookbook author isn’t a well-beaten one, then the path from stock-broker to market stall-holder is even more poorly trod. But, for Oxford-educated former bankers turned Banh Mi vendors-cum-restaurateurs, Van Tran and Anh Vu, that was their peregrination. They certainly don’t say so in the book, but it’s the kind of riches to rags to riches (kind of) story that I’m sure fills the day-dreams of many of us who feel trapped in the limits of our corporate lives, straining at the virtual leash as we break rocks for the man. And,…
  • Papas a la Huancaina: The Humble Potato Bids for Immortality

    Jonny & Amy
    9 Oct 2014 | 6:47 am
    Of all the miracles of modern science that we have witnessed over recent years, few have received as little attention as the 2009 announcement by the International Potato Center in Lima, Peru, that it had successfully sequenced the potato genome. It is a sad reflection on the state of our priorities as a species that this seminal discovery was overshadowed by other, flashier technological breakthroughs that year – including Apple’s launch of Siri, the utterly humorless, and mostly useless, personal assistant on the iPhone 3GS – because after rice, potatoes are the most…
  • Either a Feast or a Faína

    Jonny & Amy
    17 Sep 2014 | 8:58 am
    “There are more pizzerias in Buenos Aires than in Naples and Rome combined.” – Ernesto Sabato, Heroés y Tumbas In his book “I’m a Stranger Here Myself” travel-writer Bill Bryson, in an attempt to defeat insomnia, describes making a lonely evening among the anodyne IKEA fittings of a Stockholm hotel even more excruciating by tallying the variety of surnames in the local telephone directory. In an exercise that was clearly not soporific enough, he counted more than 2,000 each of Eriksson, Svensson, Nilsson and Larsson — Swedish inventiveness evidently…
  • Yellow Gazpacho with Head-On Shrimp al Ajillo

    Jonny & Amy
    13 Aug 2014 | 11:22 am
    The longer we live, the more we understand that our lives, especially now that we have two children, are about compromises. These are often in the form of compromising what we want to do, more or less completely, because our children are either unwilling or unable to do it. Recently though, a new kind of compromise hoved into view after 10 days of excessive eating and drinking while we hosted family from the west coast: namely, that we needed to compromise our caloric intake in order to fit into our clothes. So, after making a pact to foreswear wine, beer and meat for as long as it takes…
  • Kitchen of Lard: Foie Gras with Bacon-Flavored Cabbage

    Jonny & Amy
    4 Jul 2014 | 4:42 am
    The cuisines, if you call them that, of Northern Europe have been maligned, and fairly, in many cases, for years. The food having been considered by some commentators to be so bad that it was posited as a contributing factor to the higher rates of suicide in those areas. Indeed, anyone who grew up on the same sad, grey school lunches as I might be forgiven for contemplating throwing in the towel rather than facing another plate of limp, farty cabbage and gristly stewed mutton. That we were also forced to wear shorts year-round except when there was snow on the ground, a memory that brings a…
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    Orthogonal Thought

  • Fixing SONOS "Unable to play" song / "Unable to connect" to local music library problem on Windows 7

    Michael Chu
    7 Nov 2014 | 1:52 pm
    In general, I've been quite pleased with my Sonos units, but I've been plagued with a problem accessing my personal music library for more than a few days at a time. I think i have a fix for my problems now. I run the Sonos application on a Windows 7 machine which I use as a file server and media server (running a variety of transcoding software for various devices around the house). My music library is stored on a local drive on that machine (this detail is probably unimportant as Sonos never accesses the library locally and always uses the network share for the library). My first…
  • Fall Television Season 2014 Grid

    Michael Chu
    22 Aug 2014 | 9:27 am
    For the last four years, I've published the schedules to the fall television season and which shows I plan on watching. The previous years I've been late at preparing the TV show grid so this year I'm trying to get the grid out before the season begins. Some of the schedule hasn't been finalized by the networks yet, but this should be the current info. I haven't marked the grid for what I'm going to be watching or recording yet because I don't know yet. I'll be doing another post with that update. Like the last couple grids, the new shows are in italics…
  • Restaurant Review: Fleming's Prime Steakhouse & Wine Bar of Austin

    Michael Chu
    11 Jan 2014 | 11:43 pm
    At the beginning of October 2013, I received an invitation to attend a dinner at Fleming's to preview their new menu. With a new baby and my work schedule, I wasn't able to make it, so I didn't participate. At the end of October, the menu revamp was launched nationwide at all Fleming's locations. A couple weeks later, Fleming's reached out again to see if I was interested in tasting some of the new menu items. I wasn't able to get the time to work until the first week of January, but we managed to get the dinner arranged and set up at the Fleming's in…
  • What I Plan on Watching During Fall Television Season 2013

    Michael Chu
    15 Sep 2013 | 9:27 pm
    For the last three years, I've published the schedules to the fall television season and which shows I plan on watching. This year, I'm a tad late. And it's probably closer to the shows that I plan on recording (as opposed to watching). I also had a slow start learning about the shows, so I have more shows selected than ever because it's hard for me to tell what's going to be good or bad due to lack of information. Like last year's grid, the new shows are in italics and shows to be recorded are in color (with green and blue for my two different DVRs). All times…
  • HOWTO: Redeeming American Airlines AAdvantage Miles or Chase Ultimate Rewards for Los Angeles to Alaska

    Michael Chu
    19 Dec 2012 | 12:40 pm
    A couple of my relatives posed an interesting question to me the other day and I realized it had a complex answer that wasn't easy for me to explain over the phone. I thought a blog post might be just the thing since I could easily provide pictures and tables without worrying about what their email client does. They live in the LA area and have some American Airlines miles accumulated and, more recently, Chase Ultimate Rewards points which they can transfer to airlines because they have a Chase Sapphire Preferred card. Since I was the one who convinced them to get the Sapphire Preferred…
 
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    BlogChef.net

  • Meatballs with Tomato Sauce Recipe

    Bobby
    20 Nov 2014 | 8:08 am
    Meatballs with a homemade tomato sauce are perfect when served over spaghetti noodles. What I like about this recipe is that the meatballs are browned in and pan and then finished cooking right in the sauce. The meatballs use a few simple ingredients such as parmesan cheese, breadcrumbs, and parsley. You can use ground turkey or pork instead of the beef if you would prefer. The sauce is tomato based and gets a lot of its flavor from ingredients such as crushed tomatoes, bay leaves, onion and garlic. You will want to use a very deep skillet or pot for this recipe. I like to serve these…
  • Chipotle Barbacoa Recipe

    Bobby
    17 Nov 2014 | 11:11 am
    This is a delicious copycat recipe for the Barbacoa from Chiptole Mexican Grill. If you are unfamiliar with this dish, it is basically beef that is slow cooked with various seasonings and then shredded. The shredded beef can be used for tacos, burritos, quesadillas or whatever you like. The meat is first browned in the frying pan and then transferred to the slow cooker to finish cooking. This dish gets a lot of its spice from chipotle peppers in adobo sauce. If you are sensitive to heat you may want to cut down on the amount of peppers. Other ingredients to help to make to give this meat a…
  • Pulled Pork Hot Dogs Recipe

    Bobby
    12 Nov 2014 | 8:43 am
    Hot dogs piled with slow cooked pulled pork go great served for game day. These hot dogs are loaded with BBQ pulled pork, coleslaw and a dill pickle spear. The combination of flavors in this recipe really makes these hot dogs great. The pork is cooked in the slow cooker, shredded and the mixed with your favorite BBQ sauce. I like to cook the hot dogs on an indoor grill pan but an outdoor grill would be even better. If you want to save some time you can use premade coleslaw. You may have extra pulled pork and coleslaw and that’s okay, you can always eat it at another time. I like to serve…
  • Poutine Pizza Recipe

    Bobby
    9 Nov 2014 | 12:30 pm
    The ingredients of poutine go great on a freshly baked pizza. I came up with this idea from a poutine pizza that was on the menu at Pizza Hut in Canada recently. The sauce is a homemade gravy that gets a lot of flavor from beef broth, garlic, and ketchup. The pizza is topped off with French fries, sliced steak, and cheese curds. French fries may seem a little weird on a pizza and you may want to go easy on them. I like to use the home-style frozen French fries that you buy in the store but you can also make your own if you would prefer. This recipe is a little time consuming and I like to use…
  • Asian Chicken with Pasta Recipe

    Bobby
    6 Nov 2014 | 8:56 am
    Asian chicken with pasta makes a great dinner that requires no side-dish but of course, you can serve it with egg rolls, fried rice or anything that you like. What is great about this recipe is that it uses boneless chicken thighs instead of breasts. The boneless thighs can be cooked for longer in the wok without becoming dry. The chicken is marinated in ingredients such as soy sauce and oyster sauce and then stir-fried in the pan. The noodles are cooked right in the wok and then mixed with cabbage, carrots, and oyster and soy sauce for even more flavor. Instead of chow mein noodles you can…
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    Sugarlaws

  • easier than you think: setting up a college savings account

    katy
    25 Nov 2014 | 2:07 am
    Pretty much from the moment I found out I was pregnant, setting up a college savings account for our son has been on my mind.  And I don’t mean “on my mind” in a productive, I got this kind of way. It was more “on my mind” as in: ohmygod there’s this thing I should be doing for him and I’m not doing it and I’m pretty sure I’m ruining our kid’s life by not doing it but I have zero time to figure out how to do it and so it’s never, ever, ever going to get done and he’s going to wind up flipping burgers and it’s…
  • bear’s favorite books: newborn to six months

    katy
    21 Nov 2014 | 2:24 am
    I’ve written before about how reading is such an important part of our day-to-day parenting, but I thought that this week, I’d go into a little bit more depth about the books that Bear has really enjoyed for his first six months.  Because, see: when you’re a new parent, lots of people give you the books that they loved as a child.  I’m not saying there’s anything wrong with that — it’s an incredibly sweet and thoughtful gift and one that I’m always thrilled to receive.  But sometimes, the books that people loved as a five- or…
  • why paternity leave is important too

    katy
    19 Nov 2014 | 2:01 am
    In case you haven’t been following this issue, paternity leave — paid or unpaid time off that new dads take to spend with their kids — has been a hot topic lately.  It’s an issue that Chad and I have spent a lot of time discussing and planning in the last few months, and I thought it might be valuable to talk a little bit about our perspective.  In case you haven’t been following, here’s a quick summary.  Currently, the United States is the only industrialized nation that doesn’t offer any type of paid leave for new parents. …
  • do’s and don’ts of holiday presents for new babies!

    katy
    18 Nov 2014 | 8:02 am
    Today on SheKnows, I wrote about a few do’s and don’ts when you’re shopping for holiday presents for new babies!  As everyone starts getting into the holiday spirit, spend a little time thinking about the gifts that a baby will love… that won’t drive mom nuts! Head over here to read the full piece!
  • Hostess Tips for Holiday Party Planning!

    katy
    17 Nov 2014 | 2:39 am
    17 The holidays are a wonderful time to catch up with family and friends, and one of the best ways to get into the spirit of the season is to throw a holiday party!  Even if you don’t host friends regularly year-round, everyone’s inner host or hostess comes out as the holidays roll around.  But the trick for entertaining with a smile is to keep things festive but still relaxed — so I’ve pulled together a few of my favorite tips for holiday hostessing! Set the Tone with a Festive Theme Holiday parties come in all shapes and sizes: from a fancy catered office…
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    The Fresh Loaf

  • Bread flour?

    AbeNW11
    25 Nov 2014 | 10:31 pm
    Bread flour?Submitted by AbeNW11 on November 25, 2014 - 10:31pm.What do people mean when they say bread flour? It's a bit vague.I've a feeling they mean, what we call, strong flour. But then do they mean whole wheat or white?
  • Easiest sourdough recipe adjusts to whole grains

    108 breads
    25 Nov 2014 | 6:49 pm
    Easiest sourdough recipe adjusts to whole grainsSubmitted by 108 breads on November 25, 2014 - 6:49pm.I can't call this a new bread in my 108 series, but I have adapted a recipe for whole grains that works well every time. It's a miracle recipe, really. When I'm busy, this is the recipe that I use. I made two breads this week with it, a rye and a whole wheat. 
  • Need help - Bread a little sticky. Anyone knows what to do?

    lamyl
    25 Nov 2014 | 5:38 pm
    Need help - Bread a little sticky. Anyone knows what to do?Submitted by lamyl on November 25, 2014 - 5:38pm.I made some cinnamon bread recently.  They were soft and moist but I find that the bread I make tend to stick to my teeth unlike those store bought.  Does anyone know the problem?Do I bake longer?  Cause my top start to brown....I am baking on a mid shelf.  Do  shift my plate lower?Thank you!
  • I PANINI COCCODRILLO

    ANNA GIORDANI
    25 Nov 2014 | 12:40 pm
    I PANINI COCCODRILLOSubmitted by ANNA GIORDANI on November 25, 2014 - 12:40pm.Cari Amici,oggi ho preparato un bel cestino di soffici Panini, mia figlia li adora e me li chide spesso, voi cosa ne pensate?Sono un ottimo accompagnamento per una zuppa di verdure calda ed autunnale; sono straordinari con prosciutto, formaggio ed insalata, ma sono anche stratosferici con la Nutella. Che dire.....non vi resta che provare a farli e magari, se ne avete voglia, fatemi sapere come vi sono venuti.A presto, un affettuso saluto a…
  • Adapting a recipe for overnight proof

    Hanzosbm
    25 Nov 2014 | 11:52 am
    Adapting a recipe for overnight proofSubmitted by Hanzosbm on November 25, 2014 - 11:52am.With Thanksgiving right around the corner, I will once again be baking the rolls for the family.  This year I think I'll try to mix it up a bit and instead of doing a lot of white bread rolls, I'll do a variety of white, wheat, and whole grain.  With so much going on and "dinner" being relatively early, I'm worried about trying to wake up, mix, knead, and allow for repeated proofings and then bake all these rolls while also trying to get to my mother's house early enough to help her with various odds…
 
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    Homesick Texan

  • Texas turkey chili

    Lisa Fain (Homesick Texan)
    25 Nov 2014 | 8:07 am
    The other day someone asked me what I always keep in my refrigerator. After going through the usual list of things such as salsa, cilantro, and jalapeños, I added that you will usually find a jar of chili gravy in my refrigerator, as well. “What do you do with it?” he asked. I then explained that I use it for impromptu batches of enchiladas, drizzle it on eggs, or pair it with leftover meat to
  • Jalapeño creamed corn

    Lisa Fain (Homesick Texan)
    13 Nov 2014 | 9:48 am
    “It’s all good, but whatever you do, you must get the creamed corn,” said the woman waiting in line behind me at Killen’s Barbecue. It was my first time to visit this new Pearland, Texas smoked-meat hot spot, and she and I had been discussing the menu. I’d heard good things about owner Ronnie Killen’s brisket, beef ribs, sausages—heck, all of the smoked meats had been lauded as some of the best
  • Scenes from my fall tour of Texas

    Lisa Fain (Homesick Texan)
    6 Nov 2014 | 6:47 am
    This year I’ve had the pleasure of spending almost two months in Texas, which may be the most time I’ve been there since I moved to New York. I’ve had a marvelous time during these visits, not only getting to meet so many of y’all at book events but also simply driving around our beautiful state and eating very, very well. When you’re eating (at least) three meals a day over this amount of
  • Sour cream chicken nachos with poblano salsa verde

    Lisa Fain (Homesick Texan)
    23 Oct 2014 | 10:14 am
    Let’s talk about nachos, shall we? Now, I’ve gone on record stating my preference, which is for the traditional type of nacho where all the ingredients are on one chip. While this is how all nachos were served when I was young, I find this style more and more a rarity. I also realize that sometimes I am in the minority. Take another Texan friend of mine in New York, for instance. He’s a
  • Sausage, potato, and cabbage skillet fry

    Lisa Fain (Homesick Texan)
    14 Oct 2014 | 8:13 am
    When I was growing up, you could count on several suppers happening that week—our weekly visit to the cafeteria, a trip to our favorite Tex-Mex restaurant, a concoction my mom made called bean salad, and a skillet dish made up of fried sausage, potatoes, and cabbage. Eating out at both the cafeteria and for Tex-Mex were always good fun—you’ll get no complaints from me here. The bean salad,
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    The Pioneer Woman Cooks | Ree Drummond

  • Broccoli-Cauliflower Casserole

    Ree
    24 Nov 2014 | 9:22 am
    This is about as close to an as-it-happens recipe post as it gets here on The Pioneer Woman Cooks, because I made the casserole last night, covered it, popped it in the fridge, and am baking it right now as I type up this post. The important thing you need to know about me is that I am a planner. I plan ahead, weeks—sometimes months—in advance, the posts I’m going to write here on my website. I never do things last minute. And I always have plenty of lead time between my cooking and my posting it here. On Opposite Day. This is a delicious side dish! Perfect for Thanksgiving…
  • Pumpkin Sheet Cake

    Ree
    20 Nov 2014 | 6:40 am
    This was the cake I made the other day that resulted in leftover pumpkin puree, which I used to make Pumpkin Ravioli, which I posted here bright and early on Monday morning. It was a triumph. But this cake is even more of a triumph. I’ve made pumpkin cakes before, but this time I decided to do a pumpkin version of the old standby Chocolate Sheet Cake that has saved marriages and brought about family harmony all over the land. And the result was a moist, heavenly pumpkin cake that was happily devoured by many a loved one in my life. Here’s how I made it!   First, the pumpkin…
  • Pumpkin Ravioli

    Ree
    17 Nov 2014 | 4:26 am
    I made a cake yesterday that used exactly half of a large can of pumpkin puree (I’ll post the cake recipe later this week), which meant, if my math is correct, that I had exactly half of a large can of pumpkin puree leftover. Check my calculations there, will you? I think canned pumpkin puree is one of the best canned foods there is—right up there with whole tomatoes and sweetened condensed milk—and rather than pack the extra away in a container and let it languish in the fridge, only to be forgotten, I decided to make a batch of pumpkin ravioli for a late Sunday lunch. I…
  • Rice Pudding

    Ree
    12 Nov 2014 | 6:17 am
    I don’t make rice pudding very often, but whenever I do, I always stop dead in my tracks and confront myself with the same question: “Why don’t you make rice pudding more often?!?” I mean…rice pudding. Rice pudding. There’s nothing like it in the world. Creamy, sweet, dreamy, perfect. I’ll say it again: Perfect. It’s just one of those things you eat that causes you to roll your eyes and sigh. Like you’ve finally come home again. Like the world finally, at long last, makes sense again. Like all the questions of life are now answered. And a…
  • Sesame Chicken Salad

    Ree
    10 Nov 2014 | 5:12 am
    I ordered a salad similar to this one while Paige and I were in Kansas for a soccer tournament last weekend. We had gone back to the hotel room after her Sunday morning game and planned to take advantage of being in civilization by getting all spiffed up and going out for lunch at an area restaurant, then doing a little shopping. Instead, once we got back to the room, we took off our shoes, splayed out on the bed, and decided to order room service. I mean, we don’t get the opportunity to go out to eat in restaurants together on a daily basis…but we SURE don’t get the…
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    Chew On That

  • Unholy Cannoli!

    Jim Sanger
    31 Oct 2014 | 10:48 am
    Today, June Media’s Chicago editorial team – among them some of the very same luminaries responsible for the content on Chew on That – found itself under siege by a what can probably best be described as a multi-warheaded, Halloween-inspired monster – the cannoli-bomb. Made by the fine folks at Chicago’s Avanti bakery, this mega-cannoli consisted of something akin to a colossal fried-pastry canister filled with a burgeoning multitude of flavor-packed mini-connolis. Stated simply, it was the confectionary equivalent of a super-caloric, coma-inducing cluster-bomb.
  • Join us Tonight at 7pm CT for our “#Chocoholic” National Chocolate Day Twitter Party

    Jim Sanger
    28 Oct 2014 | 10:12 am
    It should be epic! No formal RSVP necessary – just follow @ChewOnThat or @Recipe4Living, tweet #chocoholic, and join the fun! Prizes to be announced during the event.
  • Join us Tonight at 7pm CT for our “#MyMug” National Coffee Day Twitter Party

    Jim Sanger
    29 Sep 2014 | 9:00 am
    Join us tonight for our latest social media event, namely our #MyMug Twitter Party extravaganza to celebrate one of our favorite food and drink holidays, National Coffee Day. Brought to you by Chew on That and our sister publication, Recipe4Living.com, the event is already shaping up to be a smash. It will be co-sponsored by the wonderful folks at @iCoffee. And when these people show up for a party, they invariably come bearing some amazing gifts. Now, if you love coffee like we do you probably already know all about iCoffee, but even if you are already a big fan, go ahead and check out their…
  • Really? Chinese Noodle Shop Owner Confesses to Lacing Meals with Opiates to Get Customers Returning for More

    Jim Sanger
    27 Sep 2014 | 1:04 pm
    The South China Morning Post confirmed its story earlier this week that a noodle shop owner in the Chinese provincial capital of Xi’an had confessed to Chinese police that he had been secretly including a paste made of poppy pods into his menu items. The article reports that the restaurant owner did so in the hopes of making his customers addicted to his noodles. The owner was subsequently detained by local authorities. While the act of adding opiates to menu items to improve customer retention is fascinating in and of itself, exactly how the scheme was discovered is no less interesting a…
  • Reports: Shake Shack Considers IPO

    Jim Sanger
    19 Aug 2014 | 8:41 pm
    Nation’s Restaurant News reports that Shake Shack, the fast-growing chain of high-end burger restaurants, is seriously considering a public offering. The chain, owned by New York restaurateur Danny Meyer’s Union Square Hospitality Group, is credited with pioneering the super high-end burger concept, and it has developed something of a fanatical following since it first opened, as a literal shack, a decade ago in Manhattan’s now-trendy Madison Square Park. While Shake Shack may strike some market watchers as being a bit small for an IPO – NRN.com quotes a Reuters report as suggesting…
 
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    This Mama Cooks! On a Diet™

  • Dairy Free S’mores Martinis from David Venable’s Back Around the Table cookbook

    Anne-Marie Nichols
    25 Nov 2014 | 4:17 am
    Are you on the lookout for a terrific cookbook to give as presents to the cooks on your holiday list? Then check out Back Around the Table: An “In the Kitchen with David” Cookbook from QVC’s Resident Foodie, David Venable. The cookbook features 156 recipes, many with gorgeous color photos. My only complaint is that I wish there were more photos! Back Around the Table has something that will appeal to everyone! First, it’s all about comfort foods, which if you’re familiar with David, you know that’s his favorite food to cook. But don’t worry about your waistline, there’s a…
  • Road tripping with Best Western

    Anne-Marie Nichols
    23 Nov 2014 | 10:37 am
    This post brought to you by Best Western. The content and opinions expressed below are that of This Mama Cooks. Are you planning any road trips with the family to a sunny spot for the holidays? Or maybe you have an away meet for your daughter’s sport team and have to stay overnight? Or possibly a quick trip to grandma’s house before the kids go back to school? Whatever the case is, you should consider staying at Best Western! I’ve been staying at Best Western hotels for years since they’re located just about everywhere you want to go, not only in the US but around the world. I’ve…
  • Slow Cooker Mashed Parsnips & Sweet Potatoes

    Anne-Marie Nichols
    21 Nov 2014 | 4:09 am
    They may say that Christmas is the most wonderful time of the year, but I think it’s Thanksgiving. Of course, that’s because I love to cook and eat! With less than a week to go, I’m sure you’re planning the logistics of the meal and wondering how you’re going to manage to cook everything with limited stove and cooktop space. That’s where having a slow cooker comes in handy. Why not make a few dishes, like my Slow Cooker Mashed Parsnips & Sweet Potatoes, in your Crock-Pot? That way you’re not only freeing up space, but you’re guaranteed to have warm mash right up until…
  • 5 tips for surviving the holidays when you’re gluten free

    Anne-Marie Nichols
    20 Nov 2014 | 4:49 am
    With Thanksgiving just a few days away, the start of the holiday season is officially here. That means family gatherings, parties, cookie exchanges and more all centered around food. For people with food allergies, food sensitivities, special diets, and conditions like gluten sensitivity and celiacs, it’s a rather tough time of year. Not only do you have to watch everything you eat, you also have to deal with people’s feelings getting hurt (or worse!) if you don’t like what they’re serving or ask them to prepare something special for you or a family member who is gluten free. So here…
  • Healthy Thanksgiving Feast & Leftover Recipe Roundup

    Anne-Marie Nichols
    19 Nov 2014 | 4:04 pm
    Check out Healthy Thanksgiving Feast & Leftover Recipes by Anne-Marie Barnett Nichols at Foodie.com Did you know that I started This Mama Cooks! as a way to document what I was cooking for Thanksgiving? So when the folks at Foodie.com asked me to do a recipe roundup of my Thanksgiving recipes, I was happy to oblige. It’s my favorite cooking time of year after all! You can view some of my favorite healthy Thanksgiving feast recipes along with some clever Thanksgiving leftover recipes in the slideshow above. Or you can go to the Foodie website, and find the collection of Healthy…
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    Cooking For Engineers

  • Off Topic: Thermoworks DOT Thanksgiving 2014 Giveaway!

    Michael Chu
    19 Nov 2014 | 4:25 pm
    This year flew past so fast that I didn't even realize that next week is Thanksgiving. I've been offered a new product from Thermoworks to giveaway, and we're going to have to rush this giveaway to have it in time to be received by a lucky winner in time for Thanksgiving. The product is their brand new DOT probe alarm thermometer. If you're familiar with the ChefAlarm which I reviewed and gave away earlier this year, then this new product is similar - except it does only one thing and it does it well: monitor the temperature of the probe and sounds an alarm when the…
  • Off Topic: Thermoworks Father's Day 2014 Giveaway!

    Michael Chu
    29 May 2014 | 7:48 pm
    The nice guys over at Thermoworks have put together a great giveaway for Father's Day 2014 for Cooking For Engineers readers. This time around I'll be raffling off three items together as a bundle worth over $100 - Thermowork's ChefAlarm, Thermopop, and TimeStick.
  • Off Topic: Food Fete 2014

    Eleanor Lee
    11 Apr 2014 | 4:30 am
    After the sensory overload I encountered at the Winter Fancy Food Show, it was nice to visit the much more intimate Food Fête. However, compared to last year there seemed to be fewer exhibitors on display. I tried everything and there were still a few things worth mentioning, either because they were tasty or just weird.
  • Off Topic: Fancy Food Show Winter 2014

    Eleanor Lee
    3 Apr 2014 | 6:33 pm
    I had the opportunity to visit the Winter Fancy Food Show on behalf of Cooking for Engineers this January. It was my first time attending this specialty food and beverage trade show and it is absolutely overwhelming in terms of the number of vendors exhibiting at the show. According to Specialty Foods Association, the sponsor of the show, there were 1300 exhibitors at this past show, representing not only North America but also many foreign countries.
  • Books: Modernist Cuisine at Home on Inkling

    Michael Chu
    2 Jan 2014 | 3:29 pm
    When Modernist Cuisine came out in 2011, it was a pretty big deal with food and cooking enthusiasts. Essentially, they authors had taken what was known about cooking and compiled it in one six-volume set comprised of ease-to-read text, wonderful design, and beautiful photography. Unfortunately, initially there were a limited number of copies in print and the $500-$625 price tag for the set placed it a bit out of reach of the general public. In 2012, Modernist Cuisine at Home debuted at $140. This book was a single 450 page volume (plus a spiral-bound kitchen manual) which distilled the…
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    foodgawker | foodgawker

  • Lemon Poppy Seed Quick Bread

    cookingandbeer
    26 Nov 2014 | 1:12 am
    This quick, easy and delicious lemon poppy seed quick bread is perfect for breakfast or dessert!
  • Turkey Lasagna Rolls

    mantitlement
    26 Nov 2014 | 1:11 am
    Ground turkey and spinach filling rolled up in lasagna noodles, then covered with a pumpkin alfredo sauce. Perfect for your holiday table!
  • Peanut Butter Pretzel Cheesecakes

    the little epicurean
    26 Nov 2014 | 1:11 am
    Mini Peanut Butter Pretzel Cheesecakes
  • Roasted Turkey Breast

    Home Cooking Adventure
    26 Nov 2014 | 1:11 am
    A wonderful looking roasted turkey breast, moist and flavorful, takes no more than 10 minutes to prepare.
  • oatmeal raisin cookies

    withloveandcupcakes
    26 Nov 2014 | 1:11 am
    These cookies are soft and chewy, flavored with molasses, cinnamon, and plump, juicy raisins--the best oatmeal raisin cookies I've ever had.
 
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    Flourish - King Arthur Flour's blog

  • This is one busy bakery

    Natasha Wood
    25 Nov 2014 | 10:01 pm
    I don’t know about you, but Thanksgiving really snuck up on me this year. I was enjoying the fall weather and foliage, and all of a sudden, there was snow on the ground and my family started calling with their requests for the Thanksgiving table. Speaking of, I’d better get started on my Pumpkin Pies… I’ll tell you who Thanksgiving didn’t sneak up on this year – our bakery in Norwich, Vermont. In fact, they’ve been prepping for the holiday since the last week in October. Our bakery is busy every holiday season, making amazing pies, rolls, and other…
  • Pumpkin Pie

    PJ Hamel
    24 Nov 2014 | 10:01 pm
    Ah! on Thanksgiving day, when from East and from West, From North and from South come the pilgrim and guest, When the gray-haired New Englander sees round his board The old broken links of affection restored, When the care-wearied man seeks his mother once more, And the worn matron smiles where the girl smiled before, What moistens the lip and what brightens the eye? What calls back the past, like the rich Pumpkin pie? Thank you, John Greenleaf Whittier, for summing up perfectly the central place pumpkin pie holds at any Thanksgiving celebration. Well, maybe not any. There are those (yes, you…
  • From our kitchen to yours

    PJ Hamel
    23 Nov 2014 | 10:01 pm
    When you think Christmas baking, you think cookies, right? And when you think Thanksgiving, the first thing that springs to mind is probably pie. Or not. If you’re a bread “apprecianado” like me, the very first Thanksgiving baking decision you need to make is, “Which dinner rolls will I make this year?” Maybe you have your favorite, the rolls you make year in and year out. You know, the ones you have to bring to the table, lest everyone give you the sad eyes and fading smile. “You didn’t make your rolls this year? Oh, I was SO looking forward to…
  • Make-ahead apple pie filling

    PJ Hamel
    22 Nov 2014 | 10:01 pm
    Ready… set… bake! Thanksgiving week is upon us, and like Fred the Baker on those old Dunkin’ Donuts ads, “It’s time to make the doughnuts.” Pumpkin doughnuts, naturally. And cranberry bread. And dinner rolls. And apple pie, of course, because what’s Thanksgiving without a glorious apple pie on the sideboard? Sure, you want a nice, fresh, preferably oven-warm pie. But who has time for peeling, coring, and slicing the apples, juicing a lemon, mixing the spices… on Thanksgiving morning? Or even the day before? There’s absolutely no need to…
  • Ode to Cheesecake

    Gwen Adams
    22 Nov 2014 | 4:00 am
    Cheesecake, oh cheesecake, You make my mouth smile with every bite I take. Just thinking of you, I’m practically sitting in a lake (of drool…) A big slice of New York-style right when I wake, Or creamy, sweet, Divine Chocolate that will make my knees shake. Whip up some ultra-Easy Cheesecake, so you can get your fix even during an Earth…quake. Time to get to the kitchen; I’ve got some creamy goodness to bake. This poem is finally over, that was almost more than I could take – My impulsive freestyle rhyme, my ode to beloved cheesecake. If this blog were being written by myself to…
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    My Sweet and Saucy

  • Thanksgiving Desserts + What I’m Thankful for…

    admin
    19 Nov 2014 | 3:44 pm
            Well this year I definitely have a lot to be fhankful for!  We just had our second little cutie pie on November 3rd…little Donovan James Brandon!  He actually wasn’t little haha at 9 lbs 9 oz, but he still seems so tiny now compared to my sweet Blake! We have lots of delicious treats again for you this year!  Everything from our Pumpkin Naked Layer cake (can be ordered with 3 or 4 layers of cake) to our Pumpkin Caramel Cheesecake with Gingersnap Pecan Crust!  Those are just two of my favorites, but scroll below to see what all we have in store for…
  • Behind the Scenes @ Sweet & Saucy: Carved Dinosaur Cake

    admin
    10 Nov 2014 | 8:08 am
    Hello! This week we’re showing you a super special little guy! We had an order last week of a dinosaur cake and a Hello Kitty cake for a lucky family’s two kids’ birthday parties. We had so much fun making them, and Kaytee‘s going to show you how to put the dinosaur together! Here he is all finished up! A note about how this cake was made: we’ve been incredibly lucky to have Melody’s brother-in-law be such a handy man, that he’s been building us wooden supports for our sculpted cakes. So we’ve been able to up our structured cake game,…
  • Behind the Scenes @ Sweet & Saucy: Circular Ruffle Cake

    admin
    6 Nov 2014 | 8:48 am
    Well hello there! Fall’s here and we’re just loving wearing sweaters again! We hope that wherever you are, you’re enjoying the beautiful autumn weather as much as we are! This post, Kaytee is here to show you how to put together this little beauty: First you make my darkest color of fondant, as this is an ombre cake, and to get the lighter colors, you progressively add white. Then you roll it through the pasta machine to a 3. You take out my circle cutter and select the size you wish to use, cutting out circles and covering them and the remainder with cellophane. We do…
  • Fondant Classes November 2014!

    admin
    3 Nov 2014 | 4:21 pm
    Hey there! Not sure if you’re aware, but we are now offering classes in fondant and buttercream, where you can learn from our very own cake decorators! In October, Kasey was assisted by Kaytee in teaching Intermediate and Advanced fondant classes, and we’re offering the same opportunity again November 16 and 17th! Here’s a little rundown of how our weekend went, and hopefully this will make you want to join us too! In our intermediate class, we showed our students how to cover a styrofoam dummy cake in both round and petal shapes.  Then we showed them how to make fondant…
  • Behind the Scenes @ Sweet & Saucy: Hipster Mermaid Photoshoot Cake

    admin
    26 Oct 2014 | 11:42 pm
    Well hello there! We’ve had some excitement around the bakery lately, namely that a photoshoot we got to work on was featured on Huffington Post, Cosmopolitan AND Buzzfeed! And today is your chance to learn how the cake that was designed for that photoshoot was made, so you can have your very own mermaid cake! For context, we were asked to work with Your Cloud Parade on a photoshoot involving Traci Hines, AKA Hipster Little Mermaid. Kaytee took the task upon her and came up with a few designs based on a color palette and some photos. Once a design was decided upon, Kaytee went to…
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    The Perfect Pantry®

  • Turkey soup with black beans, corn, and green chiles {gluten-free}

    Lydia (The Perfect Pantry)
    22 Nov 2014 | 9:35 pm
    Of all the many soups I've made (and after all, I'm still known as the Soup Chick, so you know I've made a few), I believe this is the best-tasting, weirdest-colored leftover turkey soup I've ever shared with you. Most of the time I make recipes like this one with tomato or chipotle peppers, which lend a gorgeous red tint to the base. In this tomato-free version, green chiles and green Tabasco turn the soup a color akin to dishwater. Do not be deterred! Trust me, and give your leftover turkey (or shredded rotisserie chicken or turkey, if you're not making it during the…
  • Cranberry sauce: like or dislike?

    Lydia (The Perfect Pantry)
    21 Nov 2014 | 9:32 pm
    Welcome to Like or Dislike, where you get to share how you really feel about ingredients from the pantry, ingredients I'm thinking about adding to my pantry, other seasonal foods, even favorite cooking gear. The things you like are sure to find their way to the recipes here on The Perfect Pantry, so do tell. In the house where I grew up, cranberry sauce came from a can. It plopped out in one solid mass, and my mother sliced it into thick, slithery circles. My oldest grandson adores that canned jellied cranberry sauce; the rest of my family prefers the whole berry variety, which is…
  • Broccoli, cheddar and mashed potato quiche {vegetarian}

    Lydia (The Perfect Pantry)
    18 Nov 2014 | 9:46 pm
    Finding leftover mashed potatoes in the refrigerator the morning after Thanksgiving is like finding a half-finished bottle of leftover wine. It almost never happens. However, if you're lucky enough to have just a cup of creamy mashed potatoes, you can make a brand new quiche that has not a hint of leftover about it. (If you also have some leftover cooked broccoli, use it here. Nobody will know.) This quiche takes all of the ingredients of a steaming bowl of potato broccoli soup and reimagines them wrapped with eggs and dressed in a crust. What's not to love? You can make this at night, and…
  • Warm Brussels sprouts, almond and goat cheese salad with maple mustard dressing {vegetarian, gluten-free}

    Lydia (The Perfect Pantry)
    15 Nov 2014 | 9:37 pm
    I'd forgotten how much my husband Ted loves Brussels sprouts until I watched him devour a bowl of this salad for lunch the other day. I don't love them quite as much, but I could bathe in the warm maple syrup and mustard dressing that gives these particular Brussels sprouts their sweet, tangy character. Country-style grainy Dijon, speckled with whole mustard seeds, adds texture to the dressing, which is made right in the pan with the vegetables. For a holiday meal, do your prep ahead of time, and cook the sprouts at the last minute. The heat of the sprouts will melt the cheese just a…
 
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    My Wooden Spoon

  • 2014 Holiday Gift Guide

    A Cowboy's Wife
    18 Nov 2014 | 6:36 am
    I can’t believe it’s already that time again!   PLEASE keep checking this post regularly (bookmark it, whatever you have to do!) because I’ll be adding things daily, even hourly!   These are a few of my favorites so I wanted to get them up ASAP as you begin your holiday shopping this season. I’ll also be featuring a few of these to give you an up close & personal look at them and more details about why our family liked them. I’ll tell you right now, for the guys & gals that love to cook & grill, the laser thermometer is awesome!!!  It’s at…
  • Not Too Spicy, Fire Roasted Chili Recipe

    A Cowboy's Wife
    17 Nov 2014 | 7:11 am
    OMYCOW y’all, we had snow here in West Texas today! You know what that means don’t ya?  Fire Roasted CHILI! Don’t let the fire roasted part scare you off. Truett ate it and he doesn’t eat things that are too spicy for him.  While I prefer to sit at the table, on cold days like this, I love curling up on the sofa with a bowl full of chili and some cornbread and butter.  Chicken & dumplings would be a close second but I sure do love to mix cornbread in my chili and I just had that bread craving today. I’ve been dying to try those McCormick skillet sauces I…
  • Bud Light Lime Cran-Brrr-Rita, a Festive Beverage for the Holidays

    A Cowboy's Wife
    14 Nov 2014 | 5:09 pm
    Disclosure: Compensation was provided by Anheuser Busch via Mode Media.  The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Anheuser Busch. I love that Anheuser Busch offers a pretty fantastic line of beverages for us ladies to enjoy (and men too).  I’ve teamed up with these fine folks to let you guys know that you can get this now, just in time for the holidays!  I gotta give a big shout of thanks to Twisted T Liquor & Gifts here in Sweetwater for letting everyone know that the Bud Light Lime Cran-Brrr-Rita drinks were in…
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    Cooking with Amy: A Food Blog

  • Rick Bayless on Mexican Beer

    Amy Sherman
    25 Nov 2014 | 11:00 am
    Rick Bayless is a chef, restaurateur, host of Mexico: One Plate at a Time and a beer enthusiast. He knows a lot about the history of Mexico, Mexican food and drinks. Recently I was fortunate enough to attend a blogger event hosted by Negra Modelo and I had the opportunity to talk with him about  Mexican beer and food pairing and his plans for a microbrewery as well as a bit about the history of beer in Mexico.What styles of beer complement Mexican food? Rick Bayless: All types of beer complement Mexican food because Mexican food is so varied! On a hot…
  • Broccoli Crunch Recipe

    Amy Sherman
    24 Nov 2014 | 8:39 am
    They say there are no original ideas and sometimes even when I think I've come up with something new, I find a quick search on the internet proves otherwise. While I try to invent my own creative combinations, sometimes I do find my inspiration online, in cookbooks or in restaurants. Recently I was in Las Vegas where I had a couple of very inspiring meals at Carson Kitchen.The restaurant serves rich small plates including impossibly crunchy chicken skins and meatballs in a luscious creamy foie gras sherry sauce. One of the dishes I knew I would want to try and recreate at home was their…
  • Cooking Turkey for Small Gatherings

    Amy Sherman
    22 Nov 2014 | 1:43 pm
    I've cooked whole turkeys when developing recipes for clients, but a Thanksgiving feast? I’m most thankful that I can spend the holiday at my parents house and let them take care of cooking the bird.Some years I return home with leftover turkey, other years I buy a turkey at the store and ask the butcher to cut it into either halves or quarters so I am not overwhelmed with too much turkey for my household of two. Here are some more great ways to enjoy turkey without buying a whole bird:William WilkinsonDark meatLegs and thighs are great for lovers of dark meat. They can be roasted or…
  • Pomsgiving Cocktail: Drinks on Friday

    Amy Sherman
    21 Nov 2014 | 11:36 am
    The last few years I've created a cocktail for Thanksgiving. It's a fun way to start the long Thanksgiving day feast. It perks the appetite and gives everyone something to talk about.  I recently attended a POM Wonderful lunch and was inspired by all the wonderful cocktails. So instead of using the more common cranberry juice, I thought it would be interesting to try using pomegranate juice.This cocktail uses truly some of my most favorite things--limoncello, Plymouth gin and La Marca prosecco. I discovered La Marca prosecco when I was looking for the perfect prosecco to make the Ruby…
  • Stoneline Cookware Review

    Amy Sherman
    18 Nov 2014 | 11:31 am
    For the last four months I’ve been using Stoneline cookware in place of my regular pots and pans. I’m always interested to try out non-stick cookware because I hate scrubbing pots and pans. I put the cookware through the paces. I don’t just follow the instructions, I do some of the things you're not supposed to and see how it performs.The problem with most non-stick pans is that the surface eventually peels, flakes, chips or stops being non-stick, also some of it like Teflon is made with harmful chemicals such as perfluorooctanoic acids aka PFOAs. In four months of using the…
 
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    Carrie's Sweet Life

  • Chocolate Syrup

    Carrie
    14 Nov 2014 | 11:10 am
    Homemade Chocolate Syrup (From:  Sunnyside Up, Originally From: 52 Kitchen Adventures)   1 1/4 cup sugar 1 c unsweetened cocoa powder 1 c water 1/4 tsp. salt 2 tsp. vanilla Mix sugar and cocoa powder in saucepan, whisk in water and salt, heat over medium high heat until it comes to a boil. Turn heat to medium and simmer for 5 minutes or until thickened. Remove from heat and let cool 5 minutes, then stir in vanilla and cool to room temp. Keep refrigerated.   © 2014, Carrie. All rights reserved.
  • P.F. Changs Mongolian Beef

    Carrie
    5 Nov 2014 | 4:33 am
    It’s kind of been a personal mission to make our favorite Chinese dishes at home. The first recipe we ever made was this Orange Chicken, and it is so good we keep trying new things. This one was good, not as amazing at the Orange Chicken but still had great flavor and the Hubby loves beef so it was extra hit with him.     Print This!     P.F. Changs Mongolian Beef (From: Food.com) 2 teaspoons vegetable oil 1/2 teaspoon ginger, minced 1 tablespoon garlic, chopped 1/2 cup soy sauce 1/2 cup water 3/4 cup dark brown sugar vegetable oil, for frying…
  • What’s Baking Pumpkin Round-Up

    Carrie
    2 Nov 2014 | 4:23 pm
    What a great group of recipes! So many wonderful things I need to make for the pumpkin loving husband. There is a bunch of delicious things. Flourless Pumpkin muffins from Katies Recipes Box. These seem healthier and perfect for breakfast for the Hubby. Pumpkin Roll From Sugared Whisk, I actually have never had one and the photo is just gorgeous. Pumpkin Granola from Dough See Dough, I am obsessed with granola and this looks great. Pumpkin Sugar Cookies from Sparks From the Kitchen, perfect for those munchies on Thanksgiving night? Pumpkin Chocolate Cake with Caramel Frosting from Cookies on…
  • Pumpkin Muffins

    Carrie
    30 Oct 2014 | 5:03 am
    I am the host of this month’s Whats Baking, the theme choose was Pumpkin. Crazy as it is I am not a pumpkin lover. So I told Adam I have such a problem, I HAVE to make something pumpkin what do you want. He choose muffins because they are quick to grab for breakfast on the go. When I found these muffins I knew I had to make them, I had everything already at home and they were simple. Adam said these were great, tons of flavor, super moist and the raisins really added to it.       Print This!     Pumpkin Muffins (From: Fannetastic Food) 1.5…
  • House Vinaigrette

    Carrie
    3 Jul 2014 | 4:25 am
    I’m not a huge salad person, but when I go I go all out. This salad was homemade dressing, apple slices, sugared nuts,  dried cranberries, blue cheese and spinach. YUM! Homemade dressing is something I haven’t done much of, but it is so easy. I really need to try more. What is your favorite salad combo?       Print This!     House Vinaigrette (Slightly Adapted From: Our Pastors Wife) 1/3 – 1/2 C.  Red Wine Vinegar 2/3 C. Extra Virgin Olive Oil 1 tsp dijon mustartd 2 cloves garlic, pressed 1/2 tsp sugar 1 Tbls minced Shallot Salt…
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    REAL EPICUREAN

  • Expanding Home Cooking Horizons: The Best Appliances for the Male Home

    Scott
    1 Nov 2014 | 12:12 pm
    The kitchen can, at times, be a rather daunting destination for us men. The good news is that it’s never been a better time to get familiar with the kitchen, and, all the glorious gadgets it can include. Cooking food has never been easier thanks to cookbooks, chefs on TV and recipe apps. Tesco offer a wide range of kitchen appliances that can mush, mix, marinate and caffeinate everything from pieces of meat to cups of coffee. For the ultimate experience with handy kitchen electronics, consider investing in a few of the following to turn the kitchen into a creative, efficient and delicious…
  • Back To Butter – Cookbook Review

    Scott
    2 Aug 2014 | 8:13 am
    I have mixed feelings about the notion of “back to butter”. Part of me acknowledges the fact that butter has around 50% saturated fat, meaning high cholesterol and the associated increased risk of heart disease. The other half of me however dislikes processed food with a passion; margarine fits this description perfectly and is rumoured to contain carcinogenic ingredients. In this age of uncertainty where we are told everything is potentially bad for us, surely natural is the best choice… Back to Butter takes a philosophical view of this topic, dividing people into two…
  • Harrods Maison de la Truffe Hamper

    Scott
    29 Jun 2014 | 6:46 am
    I have a bit of an addiction to truffles. They’re one of the luxuries I can’t afford on a day to day basis, but I can’t get enough of the pungent aroma whether they’re thinly sliced with a pasta dish or simply drizzled as an oil into an autumnal soup. Recently I was lucky enough to receive this Harrods Maison de la Truffe hamper. Worth £100 it contains goodies such as truffle oil, truffle salt, truffle breadsticks and porcini mushrooms. Harrods say that the hamper “contains a truly extravagant selection of truffle treats” and I can’t disagree –…
  • Buckwheat Porridge with Blueberries, Pecans and Maple Syrup

    Scott
    18 May 2014 | 2:21 am
    Buckwheat has found its way into my diet recently as a part of me trying to track down the cause of my acid indigestion. While I still haven’t got to the bottom of that one (cutting out caffeine and reducing lactose seem to have helped though), it does mean I have been introduced to one of the more interesting breakfast cereals. Buckwheat is gluten free and has a low glycemic index meaning it is one of the world’s great super-foods Buckwheat isn’t really a cereal at all, being the seeds of a plant related to rhubarb. Buckwheat is gluten free and has a low glycemic index…
  • Happy 5th Birthday Mia

    Scott
    17 May 2014 | 2:42 pm
    Mia had her 5th birthday party today (where has the time gone?), and to celebrate Gosia decided to try her hand at cake decorating…
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    Kalyn's Kitchen®

  • Leftover Turkey or Ground Turkey and Pinto Bean White Chili with Lime (Gluten-Free)

    Kalyn Denny
    25 Nov 2014 | 8:46 am
    Make this Pinto Bean White Chili with Lime with Leftover Turkey or Ground Turkey, your choice!(Turkey and Pinto Bean White Chili with Lime was updated with better photos, November 2014.)Thanksgiving is only two days away, yikes!  If you're still looking for Thanksgiving recipes, I've shared 25+ Low-Carb and Gluten-Free Holiday Side Dishes, Appetizers, and Salads as well as my Top Ten Favorite Thanksgiving Recipes (and honorable mentions).  (And there are more than 100 holiday recipes ideas on the index page of Carb-Conscious Thanksgiving Recipes.)  I hope you have the menu narrowed…
  • Kalyn's Favorite Top Ten Healthy Thanksgiving Recipes (and some honorable mentions!)

    Kalyn Denny
    24 Nov 2014 | 5:03 am
    Here's the 2014 updated updated list of my favorite healthy carb-conscious Thanksgiving recipes, plus honorable mentions!Thanksgiving is four days away, and here's my list of favorite top ten healthy Thanksgiving recipes to help you narrow down your menu.  Thanksgiving is absolutely my favorite holiday; I love both the idea of giving thanks for our lives of abundance and also the wonderful food that's enjoyed on that day.  This year will be the second time I've hosted Thanksgiving at my new house, where I have 24 family members coming for dinner and a few more coming later…
  • 25+ Deliciously Healthy Low-Carb and Gluten-Free Holiday Side Dishes, Appetizers, and Salads

    Kalyn Denny
    22 Nov 2014 | 7:10 am
    If you're looking for Low-Carb or Gluten-Free Holiday Recipes, these are 25+ of my favorites from ten years of sharing carb-conscious recipes for the holidays!I was a little shocked when I realized that I've now been sharing Carb-Conscious Thanksgiving Recipes for ten years on this blog!  If you visit that collection you'll find a wonderful assortment of Thanksgiving treats, all of which are definitely more carb-friendly than traditional holiday foods.  But not all my favorite Thanksgiving foods are recipes that can be categorized as low-carb in the strictest sense of the word,…
  • Easy Roasted Broccoli Recipe with Lemon and Pecorino-Romano Cheese (Low-Carb, Gluten-Free)

    Kalyn Denny
    21 Nov 2014 | 6:08 am
    Roasted Broccoli with Lemon and Pecorino-Romano Cheese is an easy side dish that only needs 20 minutes in the oven.(For Phase One Fridays I feature Phase One Recipes from the past that have been my personal favorites, and Roasted Broccoli with Lemon and Pecorino-Romano Cheese is easy and delicious.  This recipe was updated with new photos, November 2014.)Here's another recommendation from the big list of Carb-Conscious Thanksgiving Recipes I've been spotlighting this month.  If you don't want a richer broccoli dish like Broccoli Gratin with Swiss and Parmesan, this roasted…
  • Roasted Brussels Sprouts Recipe with Balsamic, Parmesan, and Pine Nuts (Low-Carb, Gluten-Free)

    Kalyn Denny
    20 Nov 2014 | 5:55 am
    Roasted Brussels Sprouts with Balsamic, Parmesan, and Pine Nuts only need 15-20 minutes in the oven; they can cook while you're carving the turkey.(Updated with better photos and step-by-step pictures November 2014.)  Can you believe Thanksgiving is only a week away?  It's time for me to start seriously looking through the Carb-Conscious Thanksgiving Recipes and making some choices! This recipe for Roasted Brussels Sprouts with Balsamic, Parmesan, and Pine Nuts is not only the first brussels sprouts recipe I ever posted on Kalyn's Kitchen, but it's also the recipe that…
 
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    A Mindful Carnivore

  • Adult-onset hunting: Had to make the T-shirts

    Tovar
    10 Nov 2014 | 6:59 am
    The joke, like the syndrome itself, turned out to be contagious. I decided I had to have the T-shirt made—"Adult-Onset Hunting: It's Never Too Late to Go Wild." [Click on the post title to read more...]
  • “Does hunting make us human?”: A collection to savor

    Tovar
    7 Nov 2014 | 4:38 pm
    Over the past eight months, the Center for Humans and Nature has assembled an essay collection worth chewing on. [Click on the post title to read more...]
  • Participatory ecology: Greens must embrace hunting

    Tovar
    7 Aug 2014 | 4:10 am
    When you get an enthusiastically appreciative email from a fellow vegan-turned-hunter on the opposite side of planet, you smile. When he sends you a thought-provoking article that echoes many of your own thoughts and feelings, you sit up and pay attention. [Click on the post title to read more...]
  • Postcard from a hiatus

    Tovar
    5 Aug 2014 | 10:14 am
    I haven’t fallen off the planet. I hope you find some tasty morsels in the mixed bag to come. [Click on the post title to read more...]
  • A caretaker and a killer

    Tovar
    14 Mar 2014 | 7:31 am
    For the future of wildlife conservation, it is crucial that we bridge the gaps between hunters and non-hunters. Online at The Atlantic: “A Caretaker and a Killer.” [Click on the post title to read more...]
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    FoodChannel.com Recipes

  • Spiced Holiday Sugar Cookies

    25 Nov 2014 | 4:00 am
    Prep Time:1 hour 20 minutes Cook Time:10 minutes   Tagged: baking, christmas, cookies, decorated cookies, holiday, kids, mccormick, nutmeg, sugar, sugar cookies, A twist on traditional sugar cookies, this recipe offers a pinch of nutmeg for holiday inspired flavor that kids and adults alike will enjoy! Recipe courtesy of McCormick®. Nutrition Information (per serving – 3 cookies): Calories: 151, Fat: 7 g, Carbohydrates: 21 g, Cholesterol: 25 mg, Sodium: 107 mg, Fiber: 0 g, Protein: 1 g. Test Kitchen Tip: Mix 1/4 cup flour and 1/4 cup confectioners’ sugar to use for…
  • Maple Mustard Glazed Turkey

    23 Nov 2014 | 4:00 am
    Prep Time:10 min Cook Time:3 hr 40 min   Tagged: black pepper, butterball turkey, dijon mustard, garlic powder, holiday, maple flavor syrup, thanksgiving, A four-ingredient glaze adds savory flavor to roast turkey. Recipe courtesy of Butterball *Follow cooking times according to package directions; times vary by size of turkey   Foodie Byte Ingredients 1/3 cup Dijon mustard1/2 cup maple-flavor syrup1/4 teaspoon garlic powder1/4 teaspoon ground black pepper1 Butterball® Turkey (12 to 14 pounds), thawed if frozen Preparation Preheat oven to 325°F.Combine first four ingredients…
  • Broccoli Almond Stir Fry

    22 Nov 2014 | 4:00 am
    Prep Time:20 minutes Cook Time:5 minutes   Tagged: bragg's liquid amino, broccoli, coconut curry tempeh, dulse flakes, food channel, garlic clove, garlic powder, olive oil, raw almonds, red bell peppers, ruby lathon, sundried tomatoes, veggie chest, whole food, Adopting a new lifestyle and changing the way you eat requires trying new things and foods. My approach to food is to experiment, experiment, experiment! You may not love every recipe, but if you keep trying you will find some wonderful new recipes that you can't do without. These will become your staples. Below is one of my…
  • Black Walnut Zucchini Bread with Crunchy Lemon Glaze

    21 Nov 2014 | 1:00 pm
    Prep Time:20 minutes Cook Time:70 minutes Serves:12   Tagged: hammons® fancy large black walnuts, zucchini, American Black Walnuts, unlike English walnuts, grow in the wild and are hand-harvested in the fall. These delicious walnuts add a rich robust nutty flavor to this zucchini bread recipe.     Foodie Byte See more our our recipes--just do a site search for Black Walnut! Ingredients 3 1/4 cups flour2 cups sugar1 cup brown sugar2 teaspoons baking soda1 teaspoon kosher salt1 teaspoon nutmeg1/2 teaspoon ground cinnamon4 eggs, beaten2 cups grated zucchini1 cup vegetable oil⅓…
  • Roast Citrus Turkey Recipe

    21 Nov 2014 | 4:00 am
    Serves:12   Tagged: brown sugar, christmas, entertaining, holidays, orange zest, turkey, turkey stock, Roast Citrus Turkey Recipe. For the most delicious results, choose a fresh turkey, rather than a frozen one. To help ensure the meat is exceptionally moist and tender, try our flavor injector, an ingenious tool that allows you to infuse the bird with a seasoned marinade before roasting. Recipe courtesy of Williams-Sonoma   Foodie Byte Ingredients For the flavor injector mixture:1 cup turkey stock1 cup fresh orange juice1 tablespoon orange zest1 tablespoon lemon zest1/4 cup kosher…
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    Panini Happy®

  • Diving Into Butter

    Kathy Strahs
    3 Nov 2014 | 4:08 pm
    My butter experience has changed, and I’ve been telling everyone about it. The initial shift happened during my 40th birthday dinner at Coi, in San Francisco. When it was time for the bread course, about an hour into our tasting menu, our server bothered to mention that the little individual loaves of Japanese milk bread he was setting on the table were accompanied by the restaurant’s housemade cultured butter and Maldon sea salt. The butter wasn’t just some anonymous off-white spread in a dish…they’d made it themselves, and there was rhyme and reason behind…
  • Those Cuban Sandwiches from the “Chef” Movie!

    Kathy Strahs
    13 Oct 2014 | 4:40 pm
    There’s a memorable scene in Chef — if you saw the movie this summer, you know the one — where John Leguizamo sways to Cuban music, massaging mojo marinade into a pork shoulder in a manner that probably deserves some privacy. When it’s falling-off-the-bone roasted, Jon Favreau, like a surgeon, shaves off a few test pieces…and determines it’s pretty perfect. It can’t be possible to watch that movie without desperately wanting to get into that roast pork and the Cubanos they assemble from it (well, unless you don’t eat pork). So I was excited to…
  • Why You Need This Pumpkin Muffin Recipe

    Kathy Strahs
    1 Oct 2014 | 12:51 pm
    Because I’ve made them many times over the years and they’re the best pumpkin muffins I’ve tasted — fluffy, flavorful, unfussy, nice doming. Because even though baking with pumpkin can be kind of a seasonal fad, it’s a delicious one, so pumpkin on! Because now that it’s October you’re undoubtedly going to need to bring a crowd-pleasing, autumn-appropriate dish to school/work/church/soccer, etc. Or you’re simply going to want one at home on a brisk autumn afternoon. Because you can easily double the recipe for a big group — in fact, the…
  • Smoked Sausage, Fig and Manchego Skewers plus Win a $100 Visa Gift Card from Johnsonville Sausage

    Kathy Strahs
    29 Sep 2014 | 9:00 am
    To me, appetizers are the ultimate comfort food. They’re a treat – party food, or something to share when my husband and I are out at a restaurant. With just a few bites through which to deliver something delicious and memorable – the flavors and textures of appetizers can be bolder, more intense, maybe even more decadent. Just a few amazing bites are all I’m after. When I began building these Smoked Sausage, Fig and Manchego Skewers in my mind, I could already taste the sweet and the salty, the smoky and the buttery. I could envision the grill marks on the sausage, the…
  • A Surprisingly Good Apple Cake

    Kathy Strahs
    23 Sep 2014 | 11:30 am
    BOOM — the moment I came through the doors of the preschool my proud little boy shoved the little ziploc bag containing that day’s project right up to my face so I’d be sure to see it. “We made apple cake!!” Big grin, eyes wide and twinkling, legs jumping up and down — you can never miss his excitement. Back at the car, as I clicked him into his seat, he insisted I try some cake. Far be it from me to say no to cake…but, you know, I tempered my expectations given that it had been prepared by four-year-olds. Well, it turned out this apple cake was…
 
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    Appetite for China

  • Chinese Barbecue Spareribs

    Diana Kuan
    25 Nov 2014 | 5:45 pm
    Happy Thanksgiving week!It's been a while since I've posted, I know. Growing a design business and teaching on the side have both consumed most of my time this year, and unfortunately lately blogging has fallen by the wayside. My resolution for 2015 will be to blog more regularly again, but until then, I will try my best to update at least once in a while with more recipes and other content. Today I want to share with you an oldie but goodie, a recipe from my cookbook that has also been one of the most popular at The Brooklyn Kitchen, one of the cooking schools in NY where I…
  • Mango Pudding

    Diana Kuan
    24 Jul 2014 | 2:11 pm
    Cold food. That's pretty much all that has been on my mind this past week. While July is a great time of the year in the Northeast for buying and eating fresh fruit, trying to turn those fruits into any sort of baked goods is another story. Really, just the mere thought of turning on the stove or oven makes me break out into a sweat.(Like many New Yorkers, I don't have central AC and my one wonky unit is only able to cool down the apartment after sundown, i.e. after 8:30pm.) So for my meals lately, I've had to been creative with cooking things that don't actually involve cooking, if you…
  • Kung Pao Sweet Potatoes

    Diana Kuan
    6 Jun 2014 | 9:46 pm
    Hi again!I know, I know. It's been a while since I've posted a new recipe. Between running Plate & Pencil, teaching, and putting on Tangra Spring, I've been a little short on time, to put it mildly. Sadly, things like creating new recipes can sometimes go on the back burner.Also, this winter sure was long, wasn't it? I think the lack of sunshine, the frigid April that felt like March, and rainy May that felt like April made most of us feel a little less than inspired in the kitchen. Sometimes all I wanted was soup, spaghetti, pizza, soup, spaghetti, pizza, rinse, repeat. Anything that…
  • Tangra Spring! Chinese-Indian Pop-Up Dinner Returns May 22nd

    Diana Kuan
    13 May 2014 | 7:29 pm
    If you've been following this blog for a while you may have heard about Tangra, the seasonal Indian-Chinese supper club I formed with Chitra Agrawal of The ABCDs of Cooking. Well, after a long winter, we're finally doing a spring dinner on Thursday, May 22nd.Tangra was started last summer as a celebration of Indian-Chinese cooking. The names comes from a neighborhood in Calcutta where a Indian-Chinese hybrid cuisine first originated, but for this seasonal dinner series we've pulled out all the creative punches to create a spectacular, unique multi-course menu using…
  • On Food & Wine!

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

  • Crunchy Nutmeg Sugar Cookies

    Lori Lange
    24 Nov 2014 | 3:00 am
    Here’s a recipe with the scent and flavor of the holiday season:  Crunchy Nutmeg Sugar Cookies The sugar cookie is one of my most favorite kinds of cookies in the whole world.  That probably sounds pretty strange to most of you.  The majority of folks probably are more inclined to reach for a double chocolate cookie, or a chocolate chip cookie, or even a peanut butter cookie.  Me?  I’m grabbing as many sugar cookies as I can!  I especially love snickerdoodles, which are a delicious, tangy cinnamon variety of my beloved cookie.  These Nutmeg Sugar Cookies I’m sharing…
  • Hand-Carved Wooden Kitchen Utensils Giveaway

    Lori Lange
    22 Nov 2014 | 3:00 am
    I have a most fabulous giveaway to share with you today:  a set of Artisan Hand-Carved Wooden Kitchen Utensils from Polder’s Old World Market  Those tools you see above were HAND CARVED for me!  They’re so pretty that I am going to have a tough time actually using them in my kitchen.  I may choose to display them instead!  You can enter to win a set of these tools (which will be hand-carved especially for you!) Here’s a little background about the company that makes these tools, since this might be a neat idea to order holiday gifts for the foodie in your life!  Here…
  • Apple Cinnamon Cranberry Sauce

    Lori Lange
    20 Nov 2014 | 3:00 am
    Here’s a new variety to try for the holidays this year:  Apple Cinnamon Cranberry Sauce Please don’t tell me you eat the stuff in the can… the gelatinous, cylindrical-shaped, metal-tasting blob of cranberry sauce that slides out the can.  You don’t, do you??  If you’re still absorbed in the mindset of eating canned cranberry sauce, I’m going to let you in on a little secret:  Once you make it homemade, you will absolutely never want the stuff in the can again! Fresh cranberry sauce is incredibly easy to make.  All it takes is boiling the cranberries…
  • Kale Salad with Butternut Squash

    Lori Lange
    19 Nov 2014 | 3:00 am
    Here’s a fall salad for you that is perfect for the holidays:  Kale Salad with Butternut Squash In this salad recipe, chopped kale is tossed with roasted butternut squash, blue cheese (sub feta if you’d like), pomegranate seeds and a honey-cider vinaigrette.  It’s such a simple salad, but it’s so good that I could eat the entire thing!  And it’s so pretty and colorful that I will definitely be serving it over the upcoming holidays. This recipe comes from The Every Day Squash Cook by Rob Firing, Ivy Knight and Kerry Knight.  I’m completely enamored…
  • Sausage- Herb Stuffing with Butternut Squash and Cranberries

    Lori Lange
    18 Nov 2014 | 3:00 am
    Here’s a recipe to serve with your holiday meals this year:  Sausage- Herb Stuffing with Butternut Squash and Cranberries Ever since my Mom sent me off to college so many moons ago, I’ve been trying to replicate a stuffing recipe that is as delicious as hers.  I don’t know if it’s because her stuffing is just totally and completely magically delicious… or if it’s because it’s made by MOM.  It might be a little of both!  The stuffing recipe I’m sharing with you today has a whole bunch of deliciousness in it too.  I added some of my favorite…
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    What's For Lunch Honey? | Experience Your Senses

  • Roasted Root Vegetable and Pearl Barley Soup

    18 Nov 2014 | 11:00 pm
    “Grünes Thüringen” – will bring the wide and plentiful thick forests of Thuringia to mind. For me however Thuringia has a more colorful landscape with abundant bounties of vegetables that this fertile state provides. Cauliflower, kohlrabi, broccoli and a wide variety of cabbages are only some of... [Read the rest of this post on my website]
  • Saint Martins Croissants | Martinshörnchen

    12 Nov 2014 | 2:13 am
    Martinshörnchen are available only once a year. From November 10th to 11th bakeries in our region, especially around Weimar and Erfurt, offer these delightful pastries to eager customers who often line up in the early hours of the day to get their hands on the freshest pastries. Saint Martin... [Read the rest of this post on my website]
  • Travel Ticker: The Grand Mosque, Abu Dhabi

    5 Nov 2014 | 12:00 am
    Dubai boasts of infinite superlatives – the list is long and they have taken a lead, setting many trends in various fields. However, another Emirate boasts of one of the most stunning landmarks in the region with a list of its own superlatives to boot. Abu Dhabi’s iconic Sheikh Zayed Grand Mosque,... [Read the rest of this post on my website]
  • Dubai Workshop 2014: Modern Classics

    29 Oct 2014 | 3:30 am
    Dubai is forever changing! Evolving, progressing, growing – if it’s always for the better is debatable but often there are changes and concepts emerging that really excel. In a city where superlatives are found at almost every corner finding something that really carries that WOW-effect can be... [Read the rest of this post on my website]
  • Fennel Seed and Cardamom Spiced Carrot Rice Pudding

    21 Oct 2014 | 9:30 pm
    „Stay till Diwali!“ Last week my dad wished a few times. I wished we could … A list of tasks to complete, must dos, deadlines to meet and unfinished projects to complete ran down like a matrix in my brain. Now as I sit here back in Weimar listening to the wind howl outside as the rain batters... [Read the rest of this post on my website]
 
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    Savings Lifestyle

  • Publix Deals: Sale Week of November 26

    Savings Lifestyle: Andrea
    25 Nov 2014 | 12:00 pm
    Before you shop, be sure to review the Publix Coupon Policy + FAQ. The sale items below are some of the better deals you will find at Publix this week. Please leave a comment in this post if you find any other deals that are noteworthy and not on the list.View the full list of Publix sales and create a custom shopping list.Here are a few of the best deals to pick up this week:B1G1 Sale Priced Based On Purchasing A Single Item $10/$50 Gas Card when you spend $50 on Groceries 11/27/14-11/30/14 ONLYB1G1Blue Plate Mayonnaise, 30 oz – $1.99B1G1 Sale Priced Based On Purchasing A Single…
  • Kroger Deals: Sale Week of November 28

    Savings Lifestyle: Andrea
    25 Nov 2014 | 6:20 am
    Before you shop, take a look at the active Kroger Catalina and Promotional Offers. There are several new offers valid now! Also, be sure to review the Kroger Coupon Policy + FAQ.View the full list of Kroger sales and create a custom shopping list.Here are a few of the best deals to pick up this week:Beverages7-Up Products, 12 pk 12 oz cans or 8 pk 12 oz btls – $3.33When you buy 3 or more in the same transaction; Quantities less than 3 priced at $4.99 eachIncludes: Select varieties$1.00/2 Dr. Pepper TEN, 7up TEN, A&W TEN, Canada Dry TEN, or Sunkist TEN, 12 pks – Kroger…
  • Remke Biggs Deals: Sale Week of November 24

    Savings Lifestyle: Andrea
    24 Nov 2014 | 6:25 am
    Remke and Bigg’s stores double coupons up to $0.50 every day, plus coupons $0.51 – $0.99 are adjusted up to $1! Remember to use your Pump Perks card so that you can save on gas while you shop! Review the full Remke Bigg’s Coupon Policy + FAQ for more information.View the full list of Remke Bigg’s sales and create a custom shopping list.Here are a few of the best deals to pick up this week:Canned Goods & SoupsCampbell’s Cream of Mushroom or Cream of Chicken, 10.75 oz – $1.00$0.50/1 Campbell’s Soups for Easy Cooking; Limit 1 per household$1.00/5…
  • Walgreens Deals: Sale Week of November 23

    Savings Lifestyle: Andrea
    23 Nov 2014 | 1:00 am
    If you are new to Walgreens Shopping, please read the Top 5 Tips to Play Walgreens where we explain how to shop and save the most at Walgreens! Most of this information may seem a little confusing until you know how the play the Walgreens game.View the full list of Walgreens sales and create a custom shopping list.Here are a few of our recommended hot items to pick up this week:Walgreens Register RewardsBuy 1 participating Colgate product, Get $2.50 Register RewardsColgate Toothbrush – $3.49Includes: Slim Soft or 360 Clean$0.50/1 Colgate Adult, or Kids Manual Toothbrush; Excluding…
  • Meijer Deals: Sale Week of November 23

    Savings Lifestyle: Andrea
    23 Nov 2014 | 1:00 am
    Before you shop, take a look at the active Meijer Catalina and Promotional Offers. There are a few new offers, as well as a few that expire this shopping week. Also be sure to refer to the Meijer Coupon Policy + FAQ.View the full list of Meijer sales and create a custom shopping list.Here are a few of the best deals to pick up this week:Canned Goods & SoupsCampbell’s Homestyle Soup Bowls, 15.3 oz – $1.25$0.75/2 Campbell’s Homestyle Soups; Limit 1 per household$0.40/3 Campbell’s Homestyle Soups – 10-12-14 SS – (exp. 12/31/14)Buy 2 Participating…
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    Nibbles of Tidbits, a Food Blog

  • Latest Addition To What To Make With Yellowtail: Yellowtail Chowder.

    FoodBlog
    23 Nov 2014 | 7:20 pm
    Yellowtail Chowder:  It’s just as good as Clam Chowder.  In a quest to make Yellowtail everything, the latest is this Yellowtail Chowder, which turned out perfect.  I didn’t miss the Clams and loved the meaty pieces of Yellowtail Fish.  Unfortunately I didn’t write down the recipe, but used the best combination of the following ingredients — Fresh Yellowtail cut into good size chunks, Chicken Stock, Clam Juice, Sweet Onions, Potatoes, Carrots, Celery, Thyme, Parsley, Garlic, Butter, Olive Oil, Flour, Heavy Cream, Salt & Pepper.  I meant to add crumbled, cooked…
  • Bacchus Bar & Bistro: The Roman God Of Wine Is In Irvine.

    FoodBlog
    17 Nov 2014 | 11:36 pm
    Bacchus Bar & Bistro — Classy is a word that comes to mind.  It may look small on the outside tucked in a corner, but there’s a lot of stylish space inside.  Their menu is impressive too. I’m happy to discover Bacchus Bar & Bistro (formerly Bacchus Secret Cellar) — It’s down the street from my Irvine office, in the Quail Hill Shopping Center, amongst other businesses. It’s a perfect place to gather with friends after work — A plan is in the works. There is comfortable seating throughout — Tall and short tables, couches and a bar. We…
  • Two Ingredient Pizza Dough: Self Rising Flour & Plain Greek Yogurt.

    FoodBlog
    14 Nov 2014 | 2:49 pm
    Did you know that you can make a Pizza Dough using only two ingredients?  You can. Two Ingredient Pizza Dough is made with Self Rising Flour and Plain Greek Yogurt.  I heard about it and had to try it.  And it’s true, it works with (1 ½ Cups of Self Rising Flour & 1 Cup of Plain Greek Yogurt).  I simply combined the two, then kneaded both into Dough. It didn’t take much time or effort to convert into a blank Pizza canvas. I made a basic Pepperoni & Pineapple Pizza, with a Pineapple homegrown by my husband, I might add.  I also added Pizza Sauce, Parmesan and…
  • Lazy Dog Restaurant & Bar: Ideal Spot To Celebrate A Dog’s Birthday.

    FoodBlog
    10 Nov 2014 | 10:58 pm
    His name is Leon (above) and he just turned 8 — We celebrated him and his birthday at the Lazy Dog Restaurant & Bar at Cerritos Mall.  It’s an ideal place for a Dog’s Birthday or any day, since dogs are allowed on their patio and served a complimentary Bowl of Water. It’s a good place for adults too, though it was Leon’s day, but we pay. We tried the Sangria Sampler — The White Peach Sangria (middle) was my favorite. The Lazy Dog Hand Crafted Drafts Sampler hits the human spot too. Leon chose the Grilled Chicken Breast and Brown Rice from the Dog…
  • Best Brussels Sprouts In Town Unexpectedly Found At The Egg Cracker.

    FoodBlog
    7 Nov 2014 | 9:17 am
    I’ve had a lot of great Brussels Sprouts lately, but DANG — The Brussels Sprouts glazed with Honey and Sriracha at the Egg Cracker Restaurant in Fullerton are the BEST.  They’re perfectly crispy on the outside, sweet and hot, and each is tender enough to eat, which is very important.  If any are still too hard to eat, it’s often bitter and inedible though served.  Twice we’ve had the Brussels Sprouts at the Egg Cracker and each little Sprout was cooked to perfection, which is specifically important we learned from one of the owners. Not only do they have the…
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    delicious:days

  • My Fourth Cookbook - A Parallel Universe

    Nicky
    5 Nov 2014 | 11:23 am
    Hey there! I missed you! You may have guessed it already, I am most definitely not a multi-tasker. Certainly when it comes to shooting a cookbook and blogging at the same time. It just doesn’t work for me, I tried, I really did, several times. Approaching the last few cycles, I finally managed to escape my parallel universe consisting of my kitchen, pantry and props storage. Food shopping, styling, cooking or baking, food styling, shooting, doing the dishes, post-processing – and again. And again. Close to 100 times.Read the rest of My Fourth Cookbook - A Parallel UniverseCopyright…
  • Woodruff ice cream - Wait for it!

    Nicky
    30 May 2014 | 8:49 am
    Tell me, what is the very first thing you think of, when you see or hear the word “woodruff”? Probably the same I connect it with, a pretty nasty green color. For sure if you grew up in the 70s and 80s.Read the rest of Woodruff ice cream - Wait for it!Copyright © 2014 delicious:days. Please contact blog@deliciousdays.com.
  • How to do magic to stale bread rolls

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

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

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

  • Chewy Oatmeal Cookies with Pumpkin Spice Chips

    Sandy Smith
    24 Nov 2014 | 10:01 am
    Recently, as I was strolling through Target, filling my cart with items I hadn't planned on purchasing, a display of these Nestle Pumpkin Spice chips caught my wandering eye. Into the cart they went with the rest of my impulse buys, and the rest is history. Tip: These make really yummy ice cream sandwiches. Freeze the cookies so they're easier to work with. Place one cookie top-side-down on work surface; cover with a scoop of vanilla, cinnamon, or pumpkin ice cream; and sandwich with another cookie, pressing gently to spread ice cream to edge of cookies. Wrap in plastic wrap and freeze…
  • Best Burger Buns

    Sandy Smith
    19 Nov 2014 | 8:18 pm
    There are lots of burger bun recipes out there. What makes this one the "best"? Not only are these buns beautiful and tasty, but they're wonderfully unfussy: all the ingredients go in one bowl. They freeze well, make lovely sandwich rolls, and are largely foolproof. And that, to me, shoots them right up the chart to "best" status. I hope you'll try them; I bet you'll like them as much as I do.Best Burger BunsSoft, buttery burger buns with a beautiful crumb.Yield: 9 buns6 to 8 ounces warm water1 ounce (2 tablespoons) butter, room temperature1 large egg, room temperature31/2 cups all-purpose…
  • Pumpkin Spice Sugar-Roasted Almonds

    Sandy Smith
    19 Nov 2014 | 7:01 am
    I really like homemade gifts, both for giving and for receiving. In this age of biggerbetterfastermore, if someone takes the time to actually make something for me, I'm genuinely touched. Those are the gifts--homemade orange-cranberry bread, knitted potholders--I tend to remember and treasure most.If you need a gift for a teacher, hostess, colleague, neighbor, or anyone else who fits into this category, these sugar-roasted almonds are perfect. Not only are they super easy to make, but they're classy and a little bit different. You can make a double batch, baking 2 pans at a time, which will…
  • Pumpkin Fizz Cocktail

    Sandy Smith
    17 Nov 2014 | 8:02 am
    Watching the Macy's Day Parade with friends and family this Thanksgiving? I love to do this as a brunch gathering before the main event. Serve make-ahead coffee cake and quick breads, breakfast bakes and stratas, baked egg dishes...whatever you can make in advance and heat the morning of, freeing you to get started on your dinner preparations. This is a great way to accommodate out-of-town guests.This Pumpkin Fizz Cocktail is a spicy, autumnal twist on the traditional mimosa, and is the perfect complement to brunch foods. To make it a mocktail, use sparkling cider.Pumpkin FizzYield: 1…
  • Lima Bean Spread with Herbs and Garlic

    Sandy Smith
    14 Nov 2014 | 7:05 am
    Here's another winner for your holiday hors d'oeuvres selection. Rich, savory, and flavorful, this gorgeous emerald-green spread is also good for you, packing protein and fiber. You'll want to make some to enjoy for everyday snacking.You can prepare this in advance and it goes from fridge to table, which means you get to cross one more thing off your day-of dinner prep list. If you'd like, you can drizzle the top with extra-virgin olive oil and garnish with fresh herbs. A keeper.Lima Bean Spread with Herbs and GarlicYield: About 1 pound1/2 small yellow onion, diced (about 1/4 cup)2 large…
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    $5 Dinners

  • Costco Top Deals for December: Skippy Peanut Butter, General Mills Cereal, Duracell, Clear Care + More

    Jenn K
    25 Nov 2014 | 5:31 am
    Have you seen our Costco Meal Plans yet? We’ve got FIVE of them including our latest featuring all freezer cooking meals! It’s a great way to save on dinners, using bulk ingredients from Costco!!! Included are a price list, shopping list, full recipes, and more! Sign up for the $5 Dinners free email newsletters to receive all of our recipes, promotions, and savings! Plus, Costco Store Deals and all the coupon match-ups for dozens of other stores are available on our Store Page every week! Here are the top deals at Costco for this coupon cycle: Costco Coupon Booklet – Prices valid…
  • ON SALE NOW: The $5 Dinner Mom’s Ultimate Freezer Cooking Guide

    Erin, The $5 Dinner Mom
    24 Nov 2014 | 2:30 pm
    Freezer Cooking…it saves the day for me so often. More times than I can count in the recent past. It’s a sanity saver, a life saver and a huge money saver! It really is amazing how you can invest a little time upfront and then reap the rewards for weeks to come!  Over time, I’ve found myself answering the same questions about freezer cooking over and over…in a blog post, on an Instagram photo, in a Facebook comment, so I decided to pull it all together in this ULTIMATE FREEZER COOKING GUIDE! This is an e-cookbook and guide for all things freezer cooking! In this…
  • 15 Scrumptious Ways to Transform Thanksgiving Leftovers

    Erin, The $5 Dinner Mom
    24 Nov 2014 | 2:00 pm
    It’s pretty much tradition to enjoy a break from the kitchen after Thanksgiving due to the large amount of leftovers that can be thrown at hungry family members.  But what do you do when you are sick of reheated turkey and stuffing?  You add a few new ingredients and spices and remake those boring leftovers into new delicious meals that keeps everyone happy while not wasting any food! Get inspired with these 15 recipes to transform your Thanksgiving leftovers into new tasty dishes… Use Up Leftover Sides to Make New Side Dishes Loaded Mashed Potato Casserole Stuffing Cups (uses…
  • Updated! Grocery Coupon Match-Ups – Week of November 23

    Jenn K
    23 Nov 2014 | 10:41 am
    {Pin by clicking the Pinterest Button below!} This is your weekly (and friendly) reminder to check out the latest coupon matchups for the following grocery stores, drugstores, and big box & warehouse stores like Target and Costco…click on each link to find the current deals, coupon matchups and extra savings offers! Grocery Stores Aldi Dollar General Dollar Tree Earth Fare Family Dollar Giant Eagle Kroger – Atlanta Marketing Area Store Deals Kroger – Central Marketing Area Store Deals Kroger – Cincinnati Region Store Deals Kroger – Great Lakes Region Store Deals Kroger –…
  • Wild Rice Stuffing, Sweet Potato Pancakes, Easy Tzatziki Dip ~ Weekly Round-Up

    Jenn K
    22 Nov 2014 | 2:00 pm
    Welcome to our end of the week recap for November 16-22, 2014! Latest Recipes Wild Rice Stuffing with Pears, Cranberries and Creamy Rosemary Mushroom SauceThanksgiving Leftovers Recipe ~ Sweet Potato Pancakes with Maple-Cranberry SyrupFreezer Friendly Slow Cooker Lentil RecipesEasy Tzatziki Dip The $5 Dinner Mom’s Holiday Entertaining Guide I’ve put together this simple holiday entertaining guide e-book to help you be the best hostess or guest during this holiday season. This guide is the antidote to every other outrageous and over-the-top holiday entertaining guide out there. And…
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    MyGourmet Connection

  • Herb and Shallot Smashed Potatoes

    Lynne Webb
    25 Nov 2014 | 1:24 pm
    A tasty blend of buttery Yukon Gold potatoes mashed together with butter, cream, fresh thyme and sage and sautéed shallots. Continue reading →       
  • Thyme-Roasted Pearl Onions

    Lynne Webb
    24 Nov 2014 | 7:37 pm
    Perfect for serving with roast chicken, turkey or pork, this easy side dish of roasted pearl onions is flavored with a simple combination of fresh thyme, butter and honey. Continue reading →       
  • Roasted Green Bean, Pepper and Shallot Salad

    Lynne Webb
    24 Nov 2014 | 3:29 pm
    Roasted green beans, sautéed shallots and sweet bell pepper combine with a mustard vinaigrette to make a simple, make-ahead salad that's perfect for company meals. Continue reading →       
  • Marmalade-Glazed Carrots

    Lynne Webb
    24 Nov 2014 | 3:37 am
    Orange marmalade and Dijon-style mustard add a distinctive, sweet and tangy flavor to rounds of steamed fresh carrots. Continue reading →       
  • No-Baste, Herb-Crusted Turkey w/Mushroom Gravy

    Lynne Webb
    21 Nov 2014 | 12:54 pm
    A coating of mayonnaise and fresh herbs keeps this roast turkey moist and juicy without frequent basting. Continue reading →       
 
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    Eat Boutique - handmade food giftbox, homemade, homespun, gift basket, food that hugs you back

  • Maggie’s Kitchen Memo: Thanksgiving Cocktails, Cranberry Muffins, Cookbooks & Food Gifts

    Maggie Battista
    24 Nov 2014 | 8:02 am
    Hello my friends, It’s the best sort of week, a short one! With just 3 days to Thanksgiving, there are so many recipes, errands, and projects to squeeze into the week and so much to share with you before the long weekend: Thanksgiving: I want you to have the very best Thanksgiving holiday. And while I think it’s important, so important, to have a plan for the day, please allow yourself some surprises. I just rediscovered David Lebovitz’s glorious Chocolate Pecan Pie and I think it will delight the nut lovers in my family. I’m also digging Jennifer Perillo’s Pumpkin…
  • Our Top Spots for Afternoon Tea + How to Host Your Own Tea Party

    Kate H. Knapp
    24 Nov 2014 | 7:41 am
    The Mad Hatter may have been delightfully delirious, but he was also spot-on about the glory of a tea party. Afternoon tea requires you to stop everything midday to sip on hot aromatic drinks and snack on adorable miniature foods in a luxurious atmosphere. Sounds like a heavenly daydream that we should all try to make into a reality whenever we can. With that in mind, we gathered our favorite spots for afternoon tea (below) and created the Tea Party in a Gift Box, which has everything you need to celebrate the joys of unplugging from the workday and putting those pinkies out in the…
  • Eggnog Cocktails & Insight into Drink Syrups with Morris Kitchen

    Kate H. Knapp
    23 Nov 2014 | 9:33 am
    Boring seltzer doesn’t stand a chance. Classic cocktails have met their match. All thanks to the innovative minds behind Morris Kitchen, and their inventive and well-crafted syrups. As one of our most popular makers in the Eat Boutique Shop, we wanted to know more about what makes these Brooklyn-based drink masters tick. Kari Morris was kind enough to answer a few questions for us, as well as provide a fitting and festive recipe for an Eggnog Cocktail, made with their very own Ginger Syrup. We’ve also concocted a few of our own cocktails using Morris Kitchen syrups you…
  • Friendsgiving: Gorgeous Side Dishes for Your Thanksgiving Potluck

    Amy Feiereisel
    21 Nov 2014 | 7:34 am
    Thanksgiving is always delicious, but it can be mighty stressful getting there, especially on the very day. “Too many cooks in the kitchen” can become reality fast, but it often seems like the only option, especially since so many Thanksgivings are big family gatherings or potluck parties. To save ourselves and the hostess a headache, we’ve rounded up showstopping, make-ahead, minimal-work side dishes that will make your T-day easy and breezy, and make their taste-buds sing! Who says you can’t make your pie and eat it, too? Full of fall flavors and easy to transport,…
  • Mrs. Wheelbarrow Dishes About Her New Cookbook & Rugelach

    Kate H. Knapp
    19 Nov 2014 | 8:04 am
    It may come as no surprise that we here at Eat Boutique are wild about the fine art of preserving foods, and simply can’t get enough of innovative ways to save seasonal items for year-round enjoyment. This is why we’re absolutely in awe of Mrs. Wheelbarrow, aka Cathy Wheelbarrow, and her new cookbook, Mrs. Wheelbarrow’s Practical Pantry: Recipes and Techniques for Year Round Preserving. The book is filled with the recipes one would expect of a preserving resource, such as jams, pickles, and such, but it also offers techniques on curing meats and making cheese. Plus, you will find 36…
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    We are not Martha

  • Apple Ginger Margarita

    Sues
    23 Nov 2014 | 10:03 pm
    Welcome to another edition of Cocktail Monday. You see, I’m in a bit of a predicament over here. I have WAY too many fall and Thanksgiving type recipes and only like a couple days to post them. Don’t get me wrong, I’m pretty proud of myself for having an arsenal of recipe made. I’m just not so proud of myself for legit falling asleep at my computer every night, sometimes with just five words written on an otherwise blank document. Especially on Friday nights. Not only does that in itself necessitate a cocktail, but also… this cocktail would be perfect for your Thanksgiving…
  • Hard Cider Waffles with Cider Maple Syrup

    Sues
    20 Nov 2014 | 12:13 pm
    Some people think hard cider is just for girls who don’t like beer. I strongly disagree. I love beer of all styles. But I also love cider. In fact, I don’t quite understand how there are people out there who don’t like cider. It’s apples. And alcohol. I mean, you hear about people all the time who don’t like bananas. Even cantaloupe can be a little bit controversial. But have you ever heard of anyone who doesn’t like apples?? And alcohol? I repeat- apples and alcohol. So, if you are a fan of cider, what do you do when Woodchuck sends you an exquisite wood case holding two cans of…
  • Prepping for Thanksgiving 2014 with Butterball

    Sues
    17 Nov 2014 | 5:18 am
    Hi. Did you know that Thanksgiving is next week? Like seriously. NEXT WEEK. For real. Instead of spending more time freaking out about how quickly this year has gone by and how I really thought November just started yesterday and how I’m getting so old so fast, I’m just going to keep quiet and embrace the season. Because it is my most favorite time of year. And I have so much to be thankful for this year. The fact that I have yet to have time to really whip up any holiday recipes is not one of them. The fact that I’m working with Butterball once again this year most…
  • Apple Pie Ice Cream with Cider Caramel and Pie Crust Cookies

    Sues
    12 Nov 2014 | 7:55 pm
    There are some things about being an adult that are just no fun. For instance, no longer being able to stay up ridiculously late. Or having more than a couple glasses of wine in one sitting. I mean, I can obviously still do these things, but not without wanting to die for precisely 24 hours after following the event. And then feeling like I wasted an entire day of my life lying in bed recovering. It’s just not fair. My biggest new “being an adult stinks” realization is that I can’t eat spicy food the way I used to. And spicy food is pretty much my favorite thing in all the world. The…
  • Festive Finds with Nespresso (and a giveaway!)

    Sues
    9 Nov 2014 | 8:01 pm
    Every single year I say I’m going to get a head start on my holiday shopping and not be seriously stressed as we get closer to the holidays. And then I never do. But this year, thanks to Nespresso and Sur La Table, I actually did! Nespresso has been seriously good to me over the past couple years and I can honestly say my regular workdays are made so much happier due to the fact that I have a Nespresso VertuoLine Machine sitting on my office desk and I’ve been starting each day with a large foamy coffee. So, when Nespresso and Sur La Table wanted to partner on a holiday feature, I was…
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    Simple Comfort Food

  • Polish Bigos – Hunter’s Stew

    Dax Phillips
    24 Nov 2014 | 8:57 am
    Milwaukee may have one of the largest Polish communities in the midwest. The church where my wife and I got married in, the Basilica of St. Josaphat actually had a Polish restaurant directly across the street. I went to school with kids whose last name ended with ‘ski’. Milwaukee has an annual Polish fest as well, and we attended this year and devoured all of the food that had to offer, and may I add very delicious food. Typically the only Polish cuisine that I was familiar with was Polish sausage, but there are so many great dishes out there such as Polish meatloaf, pierogies,…
  • Vietnamese Shaking Beef

    Dax Phillips
    19 Nov 2014 | 7:37 am
    Vietnamese shaking beef, known as Bo Luc Lac is a beef salad that you must make. I say this because it is loaded with awesome flavor, texture, and is just a great dish to share with your friends and family. Typically this beef salad uses beef tenderloin, however many Vietnamese folks might not have access to that cut of beef, and hence why I tend to use a cut such as sirloin, marinated for hours to help tenderize it, and then quickly cooked in a very hot skillet or wok. The beef is marinated in some of my favorite Asian sauces including oyster sauce, soy sauce, and fish sauce, along with…
  • Egg Foo Yung

    Dax Phillips
    17 Nov 2014 | 8:04 am
    Pretty much everyone in my family, with the exception of my oldest son, loves eggs. Whether they be hard boiled, fried, or scrambled, everyone is sure to indulge. To me, eggs might be the best vehicle for serving up any type of hearty meal, and this past weekend, I decided to turn on my family to a dish known as Egg Foo Yung.  If you have never had egg foo yung, it is a must try. Think of it as a Chinese omelette, stuffed with all sorts of goodness, and served with an awesome beef gravy. My family totally fell in love with this, and were craving it the following day. Let’s get started.
  • Harissa Marinated Grilled Chicken

    Dax Phillips
    14 Nov 2014 | 9:51 am
    Are you like me and have an abundance of spices in your cabinet? I try not to collect many as they often lose some of their potential over time, however I always have things like garlic powder, onion powder, cumin, turmeric, garam masala, paprika, dried chilies, and Italian seasoning handy, to name a few. I’ve also been playing with harissa powder lately. If you have never had harissa before, well, it could be a game changer for you. It has a great spice to it, along with some earthiness and it just goes great with something like grilled chicken. I use the harissa powder (you can…
  • Homemade Sriracha Sauce

    Dax Phillips
    10 Nov 2014 | 9:17 am
    I’ll be the first to admit, like others, that I am a huge fan of hot sauces. My wife would attest to that as well as she often sees sweat piling up on my cheeks while I douse my food with various hot sauces. She will also be the first to tell you that she would like to see me have another refrigerator just for condiments and hot sauces. Yes, I love them, and everything they have to offer. Sriracha is no exception to that and it could be one of my favorite condiments as it yields, to me, the best in terms of vinegar, garlic, and overall heat.  I have been tinkering with hot sauces for…
 
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    Whipped

  • The Excitement of “Firsts”

    Caroline
    17 Nov 2014 | 2:29 pm
    Mini Whipped and I trekked to Drury Lane Theatre in Oakbrook to review the musical Camelot. It was an afternoon we will likely both remember forever. One of the great joys of raising children is the ability to rediscover the world through their fresh eyes. There is only one “first” for everything and a child’s world is filled with them. The wonder and excitement of new things are contagious. Watching my daughters’ eyes light up and their breath quicken as they try new foods and enjoy new experiences conjures memories that carry me on their wave of discovery. Some…
  • BOOK GIVEAWAY: OATrageous Oatmeals

    Courtney
    24 Oct 2014 | 11:25 am
    Anyone else love oatmeal as much as I do? Steal cut, old-fashioned, Scottish-style, quick cooking…. give me an oat in any form and I’ll be happy. In the cooler months of the year, oatmeal is my blank breakfast canvas and plays well with nuts, seeds, chocolate, coconut, spices and syrup. I’ve also taken to blending old-fashioned oats into flour and adding them to baked goods for that nutty taste they bring. When I saw the email offering a copy of OATrageous Oatmeals for review, I didn’t think twice. I wondered just how much further I could expand my oatmeal repertoire.
  • Oatmeal Banana Bread Pancakes

    Caroline
    20 Oct 2014 | 7:43 pm
    I’ve got your Saturday morning all figured out for you. There are recipes to keep on hand for when you notice brown specs on your bananas and don’t want to waste them. And, there is a different category of recipes for which you plan ahead, buy bananas, and put them in a paper bag to ripen in order to satisfy your ingredient requirements. These pancakes were invented for the first category and have graduated immediately to the second. BUY BANANAS now so you can eat these banana bread pancakes on Saturday morning. Almost always, my over ripe bananas are used to make this banana…
  • White Beans with Artichoke Hearts, Rosemary & Lemon

    Caroline
    6 Oct 2014 | 6:46 pm
    Two cans, a little chop, a touch of zest, a drizzle and a sprinkle. That’s all it takes to create a healthy, easy lunch. For those of us with kids, we are well into the school routine, which for us includes packing two kid-friendlly lunches each morning. It took us awhile to get that juggling act down and to even consider packing healthy adult lunches too. I’m constantly on a mission to eat healthier foods (mostly as a counterbalance to my passion for baked goods.) Years ago, I remember that one of the most surprisingly popular posts on the blog Orangette was a simple doctoring up…
  • Cooking with Thick Cut Bacon

    Caroline
    15 Sep 2014 | 6:39 pm
    A little slab of bacon on hand = a whole lot of flavor waiting to be unleashed in new places. I bought this little piece of uncut bacon the other day. I had no plans for it but it seemed like a good thing to have in my refrigerator as the weather cools and comfort foods start calling. We all tend to fall into food and cooking habits. As someone who loves cooking and experimenting, the daily grind requires some no-brainers. Many of us probably buy over half of the same groceries ever week. I try new recipes and buy the required ingredients but rarely do pantry staples and my go-to weekly…
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    Skinnytaste

  • Brussels Sprouts Gratin

    Skinnytaste Gina
    24 Nov 2014 | 9:22 am
    These brussels sprouts are roasted until crisp, then topped with a light cheese sauce made with Gruyere and parmesan, then baked until brown and bubbling. If you are as obsessed with brussels sprouts as I am, you'll love these. Perfect to add to your holiday table! Click Here To See The Full Recipe...
  • Oven "Fried" Breaded Pork Chops

    Skinnytaste Gina
    20 Nov 2014 | 10:08 am
    Juicy, delicious, boneless pork chops coated with a seasoned crisp crust. Ready in under 30 minutes, easy and kid-friendly!When I was a kid, my Mom's friend Debbie often had my brother and I over for dinner because, well she lived right upstairs from us. We loved this, and she was so good to us. She would make broccoli,  Rice-a-Roni and Shake-n-Bake pork chops. Growing up in a home where my mom made everything from scratch, this was totally new to us and we loved it.As an adult, I know how processed (yes still yummy) those things are so I make them myself. One day I'll share my…
  • Raw Shredded Brussels Sprouts with Lemon and Oil

    Skinnytaste Gina
    19 Nov 2014 | 9:30 am
    This raw shredded brussels sprouts salad is so simple to make, even a 4 year old can do it (with Mommy's help). Tossed with a little olive oil, lemon juice salt and pepper, it makes a wonderful side dish to any meal, and my family loves it!Pictured above with crispy oven fried pork chops that I am sharing tomorrow, look out for them, they are so good!I'm just going to put it out there and say this recipe was developed by my youngest daughter Madison. She loves her veggies raw and loves a raw cabbage salad so one day while I was cutting my brussels sprouts preparing to saute them, she…
  • Thai Chicken Peanut Lettuce Tacos

    Skinnytaste Gina
    18 Nov 2014 | 5:17 am
    Not your ordinary tacos – these chicken tacos are spicy and exotic, made with my light peanut sauce which I make with PB2 (powdered peanut butter) sriracha, ginger and spices. To balance out the spice, I chose to serve these in crisp cool lettuce wraps but tortillas would work great too!A few months ago while visiting Asheville, NC with my friend Sandy (such a great food scene there!) we stopped for lunch at the White Duck Taco Shop, a creative taco joint where we had Bulgogi Tacos, Bangkok Shrimp Tacos and Duck with Mole Tacos.What do food bloggers talk about while eating lunch together?
  • Cauliflower Leek Soup

    Skinnytaste Gina
    17 Nov 2014 | 8:55 am
    This creamy cauliflower soup is so quick and easy to make, you can whip up any night of the week! It's the perfect light soup if you want to have this as a first course, and leftovers are perfect for lunch.I love cooking with leeks, they have a sweet, delicate flavor which is perfect for this soup. Before using leeks, it is essential to wash them well, as dirt usually collects between the layers. When using leeks, you'll want to use the white and light green parts, I cut them right where the color changes to darker green. Click Here To See The Full Recipe...
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    San Francisco News and Events | SF Weekly, SF Weekly

  • S.F. Consumers Shop in Their Underwear (Photos)

    Erin Sherbert
    25 Nov 2014 | 4:25 pm
    Although winter is right around the corner, it really hasn't been all that cold outside. Unless of course you were braving the outdoors in nothing but your panties this morning.  That's what a group of determined shoppers did today: stand in line at Desigual on Powell Street to get the chance to shop without spending a dime (or perhaps they just wanted to be seen in their underwear).… [ Read more ] [ Subscribe to the comments on this story ]
  • It’s Christmas Day!: …Now What?

    Giselle Velazquez
    25 Nov 2014 | 4:20 pm
    by Giselle Velazquez Shoot, the mall is closed. Maybe the library?… [ Read more ] [ Subscribe to the comments on this story ]
  • OBN IIIs: Show Preview

    Dave Pehling
    25 Nov 2014 | 4:20 pm
    by Dave Pehling Anyone who has experienced the unhinged live show of Austin, Texas-based rockers OBN IIIs knows what to expect: snarling, garage-punk riffs, beer-spilling mayhem, and no shortage of verbal abuse from square-jawed frontman and band namesake Orville Bateman Neeley III. The chaos is audible on the crew's contribution to Castle Face Records' ongoing Live In San Francisco series as the quartet barrels though a barrage of tuneful, Stooges-inspired salvos, interspersed with Neeley's sneering swipes at audience members for wearing too much cologne and smoking too much weed.… [ Read…
  • Sucker Punch of Love: For Everyone Else, There Are Oddities

    Brandon R. Reynolds
    25 Nov 2014 | 4:20 pm
    by Brandon R. Reynolds In the menagerie of gift-giving, there's the mythical "person who has everything" who is impossible to shop for (solution: Give them love; it's as cheap and abundant as natural gas, and has ruined just as many small towns as fracking). There's the person who loves everything, for whom it's just a matter of sticking a U2 CD in a colorful bag.… [ Read more ] [ Subscribe to the comments on this story ]
  • 50 Million Reasons: Marijuana Legalization Is Not a Sure Thing in 2016

    Chris Roberts
    25 Nov 2014 | 4:20 pm
    by Chris Roberts Hunter S. Thompson knew best. To take the nation's temperature, and to find the real center of it all, you have to go to Las Vegas.… [ Read more ] [ Subscribe to the comments on this story ]
 
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    Lick My Spoon

  • SF Mission Food Tour with Negra Modelo and Rick Bayless

    Stephanie
    24 Nov 2014 | 9:41 pm
    It’s easy for me to get stuck in my comfortable rut of favorite neighborhood spots, so when Negra Modelo invited me to join them on a food tour of the Mission district with Top Chef Master, James Beard award-winning, killer mustache brandishing, Mexican cuisine aficionado, Chef Rick Bayless I was game! The Mission is home to a vibrant Mexican community, and is therefore also home to a host of authentic culinary gems. We hit up three hometown favorites on our little food tour – learned a lot of food history, ate some killer carne asada, satisfied our sweet tooth, and of course, washed it…
  • Sous Vide Mashed Potatoes with Garlic and Rosemary

    Stephanie
    10 Nov 2014 | 8:33 am
    Brace yourselves.  These mashed potatoes may forever change the way you judge another bowl of mashed potatoes.  What makes them so special?  Well to start, they get a fancy, high-tech upgrade with this sous vide treatment. Rather than boiling potatoes in water, they get cooked in butter and milk so the flavor you get is rich and intense, rather than watered down. A few cloves of smashed garlic and sprigs of rosemary infuse the potatoes as they’re cooking. At about 25% butter, these mashed potatoes are not an everyday kind of recipe, but perfect for special occasions, like Thanksgiving…
  • Zucchini Carpaccio Salad

    Stephanie
    13 Oct 2014 | 7:53 am
    It has been a hot minute since I've been able to post. Did you miss me? I missed you! Well let's not waste another second. Let’s dive into this Zucchini Carpaccio -- one of my favorite things to make when I have guests over for dinner because it's light and fresh, and it's just so darn pretty, people always go crazy over it (little do they know, it doesn't take much to pull it together). I also love how versatile this carpaccio salad is. Adorn it with whatever you have on hand. Don't have dill? Sub mint or parsley. No almonds? Use hazelnuts instead. Want to add cherry tomatoes or wedges of…
  • Kahlua Mudslide Ice Cream w/Chocolate Cookie Chunks + Mocha Fudge Swirl

    Stephanie
    14 Aug 2014 | 3:44 pm
    If you’ve been following along, I’ve been shaking up my summer entertaining with Kahlua over the past few months, first with this Kahlua-spiked Vietnamese Iced Coffee followed right up by these finger-lickin Kahlua Coffee Baby Back Ribs. For my final installment, I wanted to go all out decadence because that’s just what August calls for – one last hurrah for summer fun! I turned to the classic Kahlua Frozen Mudslide for inspiration. Typically, a mudslide is simply 1 part Kahlúa, 1 part vodka, 1/2 part Irish cream liqueur, and 1 part vanilla ice cream, blended up and garnished with…
  • High Five Fridays: Oh Baby I Like It Raw

    Stephanie
    1 Aug 2014 | 8:51 am
    Shimmy Shimmy Ya. We’re giving the oven a break this week and going raw, fresh, and healthy. Raw doesn’t have to mean boring, oh no no it doesn’t. Play with texture, add some bright citrus, or unexpected spicing to heat things up. What are some of your favorite craveable summer salad go tos? Easy, no bake apps for entertaining? Or cool desserts? Here’s some inspiration to get your creative juices flowing... [READ FULL POST]
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    Food Storage Made Easy

  • BLACK FRIDAY SALES 2014

    Jodi and Julie
    24 Nov 2014 | 10:53 am
    We are so excited to let you know about all of the AMAZING deals going on over Black Friday weekend. This is the BEST time of year to stock up on your food storage and emergency preparedness supplies. We have been working with all of these companies for weeks to make sure that we can get you the best prices possible on all of these great items. We wanted to make things a little easier on you this year so we have worked hard to get as many deals as possible to start TODAY. This will free up your weekend to spend time with family or to go brave the craziness at retail stores. Happy shopping!
  • THRIVE LIFE BLACK FRIDAY PRE-ORDERS!

    Jodi and Julie
    22 Nov 2014 | 12:15 pm
    We are excited to share with you some AMAZING deals coming up next week from Thrive Life and how we can help you take advantage of them to their fullest. PRE-ORDERS! Last year we started taking pre-orders for the sale and it worked great for our customers. This year we will be doing it again! We will take orders in advance and process them in the order we received them starting at midnight when the sales go live. This will help make sure you get the items you are wanting and you don’t have to worry about shopping over the weekend to catch the deals. To take advantage of this service…
  • Food Storage Friendly Thanksgiving

    Jodi and Julie
    17 Nov 2014 | 7:42 pm
    Today we are sharing some ways you can make your Thanksgiving a little more Food Storage friendly. It’s always a great idea to rotate your food storage. Enjoy! Green Bean Casserole Use freeze-dried beans to save time and rotate your beans, use bean flour cream of chicken soup to make a healthier version with less fat and preservatives. Click here for Julie’s green bean casserole recipe experiment. Sweet Potato Casserole Some people like whole baked sweet potatoes, others love the sugary sweet potato casserole. You can use dehydrated or freeze-dried sweet potatoes to save time in…
  • 8 Tasks to Help You “Prep” For Winter

    Jodi and Julie
    7 Nov 2014 | 11:24 am
    Fall is the perfect time of year to get your yard, vehicles, house, and preps ready for winter. Here are eight tasks you can do to get ready for the change in seasons.   Clean Up Your Gardens Harvest all remaining vegetables. Pull up all plants and add to your compost pile. Add compost/mulch to your garden beds. Prune all fruit trees and bushes. Plant garlic if desired. Bring in potted plants for the winter. Plant decorative bulbs. Rotate/Winterize Your 72 Hour Kits Rotate food and water as necessary. Check/rotate matches and other fuel supplies. Swap out seasonal clothing and shoes.
  • Vacuum Seal Those Meal-in-a-Jars + a GIVEAWAY

    Jodi and Julie
    29 Oct 2014 | 10:17 pm
    One of the common methods of storing food is to put raw ingredients together into actual meals and re-package them into jason jars or bags. This enables you to make sure you have all the ingredients for your favorite meals, and makes dinner-time really quick because you just add water and cook the meal. Today we are going to cover how you can get recipes to make your meals, and how to best preserve them for longer term storage. We also have an AWESOME giveaway going on so make sure to scroll to the bottom of the post for details! How to find recipes There are a lot of recipe books and…
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    Living the Culinary Life, Every Day.

  • How to Cook Pheasant: Buttered Roast Pheasant with Cream and Bourbon

    Stephanie Stiavetti
    23 Nov 2014 | 7:00 am
    - The most moist, flavorful roast pheasant recipe ever! - Like most households, Thanksgiving is Turkey Time with my family. A few years ago, I spent the holiday with some good friends, and given that they weren’t beholden to ye olde traditional turkey, I got to test my mettle and learn a new skill: how to cook a pheasant. Not only did I decide to roast my very first pheasants, but the birds in question were two I hunted myself. (!!!) A few weeks before that T-Day, with a very clear vision of roast pheasant in my mind, I met up with the California Waterfowl Association and…
  • An Absense Explained

    Stephanie Stiavetti
    10 Nov 2014 | 1:18 am
    Hey there. It’s been a little while, hasn’t it? No recipe today, just an update. The past few months have been packed full of crazy changes, which seems to be a running theme in my adult life. Besides all of the regular chaos of dealing with my brother’s illness and a gang-load of other family dramas, I’ve also parted ways with my day job. The reason I left the awesome tech company I was working for? Well, I seem to have developed a somewhat serious problem with the neck portion of my spine – I’ve got a disk between my C5 and C6 vertebrae that’s so herniated it’s all but…
  • Simple Chicken Stew Recipe with Tomatoes and Olives

    Stephanie Stiavetti
    24 Sep 2014 | 7:00 am
    - This simple chicken stew recipe is perfect for when the days start to turn a little chillier - I’m a vocal advocate for eating hearty, simple recipes composed of real ingredients, so you’ll find a lot of these kind of dishes in any culinary projects I’ve got a hand in developing. Think tender braises, rich casseroles, and other comforting, down-home dishes – but the key is that they have to be good for you and support the kind of life you want to live. In other words, they need to be easy to make and relatively healthy (or at least of the whole foods ilk).
  • Ultimate Artisan Cheeseburger Recipe

    Stephanie Stiavetti
    17 Sep 2014 | 7:00 am
    I’m a cheese person at heart, so it should go without saying that I love a good cheeseburger recipe. I am not, however, a purist. While I can appreciate the joys of a standard burger with a slap of American cheese on top, I’m always looking for ways to improve and explore. This may be sacrilege to some, but I like to mix other ingredients into my ground meat to play with the burger’s flavor and texture. It was only a matter of time, then, before I added shredded cheese in an attempt to concoct the ultimate melty, meaty experience. My first experiment was so promising that I…
  • Easy Blackberry Pie Recipe with Spiced Sour Cream Custard (and No-Roll Pie Crust!)

    Stephanie Stiavetti
    10 Sep 2014 | 12:26 am
    - Pretend summer isn’t over with this incredibly easy blackberry pie recipe - Can I ask you a question? Where the hell did summer go? I’m not really sure what happened, but I woke up this morning and realized, Cripes! It’s almost September! Were I still a youngling, I’d be heartbroken that it’s time to go back to school; but as I’m in my 20th year of adulthood, I’m more bewildered than anything else. I’m a little panicked. I didn’t eat enough peaches while I had the chance! No more tomatoes in the markets! The nectarines will be gone…
 
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    Cook (almost) Anything at Least Once

  • ABC Mondiale - Australia

    Haalo Cooks
    16 Nov 2014 | 5:00 pm
    The World Culinary ABC has reached its third stop. We have enjoyed the cuisines of Samoa and India and now it is time to explore my home country of Australia."We don't have a very traditional, laid down set of rules around our culinary culture so we are able to take our multicultural influences and infuse it in our food in a very subtle and intricate way. We have the freedom to explore ideas and the freedom of spirit...to express that through our food."Chef Peter GilmoreWhen it comes to describing the food culture of Australia you soon realise that it isn't an easy task. Most of the food we…
  • In Ricordo - In Memory

    Haalo Cooks
    13 Oct 2014 | 7:32 am
    Two weeks ago I sat in front of a blank page and wondered what to write - do I go over the reason for my absence or not? I eventually decided to concentrate on the positive and the future.30 minutes is all it took to change everything.The time elapsed between two phone calls. One misheard word - a sigh of relief and then a clarification. My mother has passed away. Within hours we are booked on a flight that leaves the next day - half a world away, we must wait.I cannot talk, it is too difficult. I am so thankful to have my husband - he is my voice. He is doing the things that I cannot, even…
  • World Culinary ABC - ABC Mondiale

    Haalo Cooks
    1 Oct 2014 | 8:42 am
    "Viral" is a fashionable word these days. Something goes "viral" because everybody knows it, talks about it, wants it. Well, the European Community ABC didn't go viral, but in reading again its announcement post from December 2012, I see that it talked about 16 blogs that were announcing together a virtual culinary tour of the European Community countries.This year, however, we are ready to go: the calendar has been finalised and 29 bloggers (some of them ambassadors for a country, others travelers) plus the one and only Aiuolik make up a happy caravan.Ladies and gentlemen, we…
  • Fegato alla Veneziana

    Haalo Cooks
    30 Sep 2014 | 8:22 am
    You know you've been away from blogging for a while when you are stumped on how to actually begin the post. I have officially lost count of the various attempts, so maybe I should keep it simple and sayHello, I'm back!Crostini con Fegato alla Veneziana200 grams veal liver, cut into thin slivers200 grams white onion, finely slicedbutterolive oilwhite winefreshly ground salt and white pepperfresh parsley leaves, finely choppedBaguette, sliced thickly on the diagonalMake the crostini:You could just toast the bread but I like to make it a little more special by pan toasting in a little butter and…
  • Mini Lemon Madeleines

    Haalo Cooks
    2 Aug 2014 | 5:31 am
    Carla Emilia from Un'Arbanella di Basilico is hosting both the English and Italian editions of Weekend Herb Blogging and this week I'm serving up these dainty Lemon Madeleines.Lemon Madeleines[Makes about 60 mini madeleines]90 grams butter, melted and cooled1 lemon, zested2 eggs75 grams caster sugar20 grams soft brown sugar90 grams plain flour, sifted1 teaspoon baking powdericing sugar, to dustAdd the lemon zest to the melted butter and allow to infuse until the butter has cooled.Place the eggs and sugars into a processor and process until combined. Add the sifted flour and baking powder -…
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    Food GPS

  • Sushi Sushi Excellent Nigiri Combo (Food of the Week)

    Joshua Lurie
    24 Nov 2014 | 9:00 pm
    Food GPS - Food. Drinks. People. Sometimes, Premium just won’t do, but most of the time, Excellent might not be worth the high cost. However, at Sushi Sushi, a Beverly Hills institution with a redundant name but good value, chef Hiroshige Yamada more than delivers on the moniker. Lunch is the best time to visit the basic sushi restaurant with an L-shaped wood bar, six tables, bamboo accents and elevator music. Nigiri Combos start at $15, elevate to $24 for Premium Nigiri Combos, and reach an apex with an Excellent Nigiri Combo ($35). My sushi habits haven’t been the same since watching…
  • Top Los Angeles Savory Pies

    Joshua Lurie
    21 Nov 2014 | 8:00 am
    Food GPS - Food. Drinks. People. Savory pies can take many forms. They’re available either with or without a lid, gargantuan or hand-held, and filled with ingredients either luxurious or pedestrian. Learn about 15 Top Los Angeles Savory Pies, which are all satisfying, and occasionally subject to seasonal availability. Numbered establishments on the map correspond to information below for easy reference. Establishments appear in alphabetical order instead of order of preference. 1. Bourbon Steak Maine Lobster Pot Pie (MP) The first L.A. branch of Michael Mina’s steakhouse resides…
  • Sheraton Macao Cooking Video Series

    Joshua Lurie
    20 Nov 2014 | 10:30 am
    Food GPS - Food. Drinks. People. Macau drew 29 million visitors in 2013, and not just because of the casinos, but also because the peninsula has become a culinary destination, and the Sheraton Macao Hotel, Cotai Central, Macau’s largest hotel, is at the center of the excitement. The hotel recently launched a cooking video series designed to connect travelers to the hotel and to spotlight some of Macau’s unique culinary offerings, which primarily combine elements from Portugal and China. The Sheraton Macao Hotel houses three signature restaurants: Feast, offering a world of flavors buffet…
  • Santa Ana + Costa Mesa Beer Scene

    Sean Inman
    20 Nov 2014 | 8:00 am
    Food GPS - Food. Drinks. People. One third of the building is ready, and this time next year, you just might find the whole building in use with R&D brewery, distillery and a taproom. This is happening in Santa Ana with Cismontane Brewing‘s new Orange County facility. Along with Barley Forge and The Good Beer Company which opened up practically at the same time, it is almost as if the area’s craft beer scene had opened up in an instant. Cismontane SNA has room for up to 15 beers on tap in their not-quite downtown location that at first simply was storage for the accumulated…
  • L.A. Beer Blast: The Best in Local Craft Beer

    Joshua Lurie
    20 Nov 2014 | 6:00 am
    Food GPS - Food. Drinks. People. The L.A. Beer Blast lets 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. SANTA ANA + COSTA MESA BEER SCENE With the debuts of Cismontane Brewing, Barley Forge and The Good Beer Co., it’s almost as if the Santa Ana + Costa Mesa’s craft beer scene opened in an instant. Also, celebrate with Eagle Rock Brewery’s Jubilee and holiday variety packs. Numbered establishments on the map correspond to information below for easy reference. Please note that…
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    SippitySup

  • Grilled Shrimp Caesar Salad: Gateway to the Holidays

    Greg Henry
    25 Nov 2014 | 3:20 pm
    Grilled Shrimp Caesar Salad. It’s both easy to prepare and light enough for the “pre-holiday” season. I don’t know about you, but I think it’s a good idea to focus our attention on lighter meals this week. We all know what’s coming, right? I don’t just mean Thanksgiving. I mean all six weeks, and the whole shebang! Caesars aren’t typically what you consider “light”. However, the trick to this Grilled Shrimp Caesar Salad is to add as much brightly flavored citrus as you can– both to the dressing and in the shrimp marinade. My…
  • Marlborough Pie: a Traditional Thanksgiving Dessert

    Greg Henry
    23 Nov 2014 | 12:45 pm
    I’ve decided to include something new this year for Thanksgiving. Well, something new to me that’s actually quite old. Marlborough Pie is a traditional New England apple-custard pie that dates back to the 1600s. The earliest recipes are long gone, but since the 1700s it’s been made with cream, lemon juice, sherry, nutmeg, and applesauce. Today that basic recipe remains relatively unchanged. Despite its Colonial pedigree, Marlborough Pie isn’t usually listed among most people’s “must have” Thanksgiving desserts. Pumpkin Pie takes that honor these days.
  • Pecan-Crusted Chicken Dinner for Dinner

    Greg Henry
    21 Nov 2014 | 8:06 am
    I made Pecan-Crusted Chicken for dinner, and I blogged about it. It felt sort of comforting and familiar. Both the blogging and the dinner. This might shock you to know, but that’s not the way I usually work. Blogs evolve. When I started this blog November 21, 2008 I was very intent on presenting the food that I was eating everyday. I somehow thought that my dinner choices were fascinating enough to support a prolific blog and a slew of happy followers. If I made it, I would photograph it, I would eat it, I would blog about it– and they would come! Simple as that. This started out as…
  • Mendocino Mushrooms

    Greg Henry
    18 Nov 2014 | 1:49 pm
    Mendocino Mushrooms. That’s a colorful statement. You might not think so until you’ve tromped through the redwood forests of Mendocino and have seen firsthand what a kaleidoscope of mushrooms there are in this world. Let me tell you, it’s a magical experience. And yes we saw “magic” mushrooms too. I’ve just returned from 5 days on the Mendocino coast. It was a sponsored trip, and a chance to visit the Mendocino Beer, Wine and Mushroom Festival. It’s a yearly event and one that you should add to your bucket list. Mendocino County is home to more than…
  • Olive Oil Cake with Rosemary and Blood Orange

    Greg Henry
    14 Nov 2014 | 7:00 am
    I’ve heard about olive oil cake and I’ve always considered it an alluring concept. However, every time I suggest making an olive oil cake, say for somebody’s birthday, I see my suggestion met with wrinkled nose and furrowed brow. “Olive oil? No…” is the typical refrain. A lot of people seem to require buttercream and sprinkles when it comes to birthday cakes. Which is fine, they’re celebrating their birthdays and I’m happy to sprinkle whatever it takes to make their birthdays sparkle! However, what about my own birthday? Certainly I can have an…
 
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    Chez Us - The Daily Dish

  • Slow Cooker Spicy Cauliflower Chicken Chowder

    admin
    25 Nov 2014 | 11:02 pm
    Last week, as I was stumbling around in my post-London early rising state, I went into the kitchen made coffee at a too much of an early time, then settled in at my desk.  As I opened my RSS feed, and began catching up on days lost, Amy’s soup completely grabbed me and pulled me in.  My heart started racing with excitement as I scribbled the ingredients on a scrap of paper, then I began thinking about my slow cooker, and the next thing I knew I was plotting out the morning in the kitchen making this recipe for Slow Cooker Spicy Cauliflower Chicken Chowder. Let me start out by saying…
  • Leftover Turkey Tacos with Cranberry Avocado Salsa

    Denise Woodward
    24 Nov 2014 | 11:04 pm
    I want you to put away that can of jellied cranberry, well, or at least serve it alongside a bowl of freshly made cranberry.  Why?  Because you need to save a cup of those fresh cranberries, or do as I do, and buy a couple bags to have on hand for holiday baking (I keep in the freezer all year) or morning scones.  You will need those fresh cranberries to make this fun salsa that is going to be served on top of your Leftover Turkey Tacos with Cranberry Avocado Salsa.     I roasted up a big ole turkey breast this week to work on some recipes, like a salad, gravy as well as tacos.
  • Holiday Give Away – TRUFFLES

    Denise Woodward
    22 Nov 2014 | 11:02 pm
    Every holiday season we share one of our favorite food related items to one of our readers, it is our way of saying Thank You for your continued support, and by sharing something we love to put into our bellies.  This year we are collaborating with one of our favorite food companies, Gourmet Attitude, and we will be sharing some very special gifts with not one, but three of our readers.     I have written about the lovely team over at Gourmet Attitude a few times over the past 7 years.  We adore Celine and Elodie, and treasure their prized truffle products.  Gourmet…
  • Crushing On

    admin
    20 Nov 2014 | 11:02 pm
    Busy.  Busy.  Busy.  Week.  I feel like the week raced in, and then raced out.  I was completely overwhelmed this week with playing catch up after being in London last week.  Not to mention, major London withdrawals.  Yep, kind of fell in love with that damn city, and we kept having the dreamy conversation about living overseas.  Don’t worry Paris, you are still at the top of the list!  But, London you completely WOW’d me me with your old world charm, modern rawness and the ever so polite British Charm! Now, I am pouring a glass of wine, catching up with my personal life…
  • Thanksgiving Dinner

    admin
    18 Nov 2014 | 11:09 pm
    How did that happen?  Thanksgiving being a mere week away.  I kind of realized it but kind of didn’t until I got a text from a friend asking if he should pick up ingredients at the Farmer’s market for me.  YIKES!  Ingredients?  There is a menu?  What is this thing called Thanksgiving Dinner?     All kidding aside, and a busy schedule, we are looking forward to  feast.  We are heading to Palm Springs to spend Thanksgiving with some good friends.  It will be a week of remembrance, warmth and great food;  I am sure of it.  We haven’t done a Thanksgiving in…
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    Foodess

  • Chocolate-Pretzel Peanut Butter Balls

    Jennifer Pallian
    23 Nov 2014 | 12:22 pm
    Chocolate-Pretzel Buckeyes (a.k.a. Peanut Butter Balls) are chocolate-dipped peanut butter truffles with salty pretzels. A Christmas fave in my house! The post Chocolate-Pretzel Peanut Butter Balls appeared first on Foodess.
  • Holiday Spiced Apple Cocktail

    Jennifer Pallian
    20 Nov 2014 | 12:01 pm
    A delicious Holiday Spiced Apple Cocktail recipe, with the festive flavours of apple cider, cinnamon and bourbon - garnished with a perfect star. The post Holiday Spiced Apple Cocktail appeared first on Foodess.
  • Spiced Pear Coffee Cake with Brown Sugar Streusel

    Jennifer Pallian
    18 Nov 2014 | 11:55 am
    I give you a tender, richly spiced coffee cake adorned with pears and a buttery, cinnamon-laced streusel that sinks right in to make a deliciously mottled, caramelized topping. Need I really say any more? The post Spiced Pear Coffee Cake with Brown Sugar Streusel appeared first on Foodess.
  • “Unstuffed” Herb and Apple Turkey Stuffing

    Jennifer Pallian
    14 Nov 2014 | 11:28 am
    This rich, moist turkey stuffing recipe is herb-y and studded with tender apples. My favorite way to cook the dressing is outside of the bird - for food safety reasons: read on! The post “Unstuffed” Herb and Apple Turkey Stuffing appeared first on Foodess.
  • Super Easy Pumpkin Pie

    Jennifer Pallian
    12 Nov 2014 | 1:36 pm
    A super easy pumpkin pie, only one bowl required. It's super-creamy, richly spiced and crazy delicious, with an ample filling-to-crust ratio. The post Super Easy Pumpkin Pie appeared first on Foodess.
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    80 Breakfasts

  • Fight Food Waste -- Love Food Don’t Waste

    4 Nov 2014 | 9:04 pm
    Hi folks…you still there?  I hope so, because I've been a bit pensive lately, a bit meditative, and usually, when I surface from these states, I have a thing or two to share.  And where else would I share it but here…a space where no one can interrupt me and I can ramble to my heart’s content.  So apologies in advance in case I am a bore!For those of you who are wondering, after this post, my father is a little better, although the general condition has not changed.  Right now, all we can do is make sure he is as comfortable as possible.  Emotionally I don’t…
  • Hi, Hello.

    11 Oct 2014 | 1:26 am
    Hi there.  I know I’ve been away for a bit.  I know it’s been a little quiet over here.  I wish I could tell you (as I usually do) that work, Halloween planning, big school decisions, friends, life, and a million and one everyday things kept me too busy.  I wish.  I wish for the insistent demands of the many mundane things that usually vie for my attention.  Vie for all our attentions.  That steady, sometimes tedious, sometimes dull, sometimes frenetic, yet steady thrum of normalcy.  I wish.My father is sick and has been in and out of the hospital…
  • Buttery Broiled Sole

    25 Sep 2014 | 3:43 am
    I was flipping through a parenting magazine a couple of days ago, reading all the articles packed to the brim with how-to’s and good advice and words of wisdom…and I felt a familiar sinking feeling in the pit of my stomach.  Familiar because I realized, surprised, that I always feel this way when I read parenting magazines – like everything I’m doing is not exactly right and that grave consequences will surely follow.I realized further, although fashion magazines get a lot of censure for giving girls negative body image, and impossible (and quite limited) standards of beauty, I…
  • The Wagyu Bacon Giveaway...We Have a Winner!!

    19 Sep 2014 | 3:34 am
    How is everyone doing this wet and windy Friday?  Another typhoon has hit our shores and, as I've seen report after report on the news, floods abound and power is already down in some areas.  Now is the time to stay home and hunker down with your family...or with a good book and a bowl of something extra yummy.  Others are not so lucky, so do check out relief operations nearby.  I know San Antonio Parish in Makati has already started accepting donations -- just look for this hashtag on twitter:#SanAntonioReliefOpsOn other news, rain or shine, I promised one of you some…
  • It's Friday....and some bits & things for the weekend!

    12 Sep 2014 | 8:07 am
    It's Friday and I'm down with horrid bug.  It's been going around these parts, first with the little girl, then with the little boy, and then finally with mama...where it has settled with some vengeance in the form of achy bones and a really painful throat.  Not much of a Friday night for certain but I'm burrowing down with my family and that, above all, gives me great comfort.Between managing the sickies and work there hasn't been much time for puttering in the kitchen.  As such, I thought I'd share as some of the delicious food (and drink!) I have been enjoying in and around…
 
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    Edible Garden

  • Easy Gobi Mushroom Masala Recipe, Step by Step

    26 Nov 2014 | 2:21 am
    Gobi Mushroom Masala recipe with gobi (cauliflower), and button mushrooms cooked in an onion-tomato spiced gravy. This gobi mushroom masala goes best with pulao or jeera rice but will also serve as a good side dish for roti or chapati. My everyday recipes are often the same, following the same method using similar ingredients and cooking method. I often share these recipes with you all in the hope that it helps your menu planning and getting some food quickly on the table. This particular gobi mushroom masala recipe has a tomato onion base and I have used some whole spices (garam masala) for…
  • Easy Chicken Broccoli Stir-Fry Recipe with Bell Pepper

    16 Nov 2014 | 9:00 pm
    Stir-fried chicken with broccoli and bell pepper, one of those easy chicken recipes I cooked during the last few days in Sydney when I was home alone and cooking just for myself. The recipe is inspired by a chicken stir fry I used to buy often at a Chinese food stall that would be so simple but so delicious with steamed rice. If you like broccoli and bell pepper, then you'd love this easy stir-fry of the vegetables with chicken. I love the combination of broccoli and bell pepper, especially when stir-fried with just chilli flakes and salt. In this recipe, I added some corn flour and soya…
  • Vegetarian Thai Green Curry Recipe, Step by Step

    7 Nov 2014 | 7:37 pm
    Thai green curry is possibly the most popular among all the curries available in the cuisine. The blend of Thai basil, lemon grass, lime leaves, and spices gives a unique and delicious twist to the curry. This green curry recipe uses a vegetarian green curry paste and uses no fish sauce so it's probably not the most 'authentic' recipe but hey, vegetarians need to enjoy a good Thai green curry too, right? This recipe is adapted from a cooking class I took in Bangkok at May Kaidee cooking school. They specialise in Thai vegetarian recipes and teach only those and I learnt a few amazing and…
  • Kerala Egg Roast Recipe, Nadan Egg Roast Step by Step

    26 Oct 2014 | 10:30 pm
    Egg roast with appam or idiyappam is the quintessential Kerala-style breakfast. Egg roast or mutta roast is one of those recipes that has a few different variations especially in spice levels and consistency. We prefer our egg roast with some gravy while restaurant-style Kerala egg roast tends to have a richer, thicker gravy. No matter how you prefer to make egg roast, it uses the same basic ingredients and is very easy to prepare. Egg roast has a very strong tie to my brother. During his time in Dubai, he'd land in the Cochin airport and before even saying hello, would start with "let's get…
  • Rasgulla Recipe - How to Make Bengali Rasgulla Step by Step

    21 Oct 2014 | 7:46 pm
    Rasgulla. Say that word a few times and you will actually get a feel of how the spongy Bengali sweet rasgulla can taste like. You can buy pretty decent rasgullas in cans but nothing beats the taste of making rasgulla at home, especially during Diwali. TH is not a fan of sweets in general but give him rasgulla or rasmalai and that'll make his day. So this Diwali, I chose to make a fresh batch of homemade rasgulla and here's the step by step recipe for you. The first step in making rasgulla is to making chenna. The process is similar to how paneer is made - curdling milk and separating the…
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    The Italian Dish

  • Make Ahead Buffet Mashed Potatoes

    [Elaine]
    18 Nov 2014 | 7:30 am
    Are you one of those people who find it stressful at Thanksgiving to get the bird and the mashed potatoes and the gravy and everything else on the table at the same time?  Well, there are tricks... A new post from The Italian Dish! Click the title to get all the delicious details!
  • Mom's Pasta Sauce with Pork Chops

    [Elaine]
    4 Nov 2014 | 5:00 am
      When I was growing up, this was often how we ate pork chops - simmered in tomato sauce and served with pasta. When I introduced this dish to my husband, he loved it right from the start. It's... A new post from The Italian Dish! Click the title to get all the delicious details!
  • Apple Rosette Pie

    [Elaine]
    21 Oct 2014 | 5:00 am
        I'ts hard to see the enormous amount of apples in the farmer's markets right now and not think of apple pie. I was going to make a straight up apple pie for you with a cheddar cheese... A new post from The Italian Dish! Click the title to get all the delicious details!
  • Fall Pizza Making Class

    [Elaine]
    13 Oct 2014 | 7:00 am
    Pizza Making Class Sunday, October 26th, 2014 1:00 - 4:00 p.m.  at my Okemos, Michigan home  Come join the fun and learn how to make homemade pizza! You will learn how to make easy... A new post from The Italian Dish! Click the title to get all the delicious details!
  • Orecchiette Pasta with Mushrooms and Pancetta

    [Elaine]
    7 Oct 2014 | 4:30 am
    My favorite short pasta shape is orecchiette, which means "little ears".  They are like little pasta cups that are perfect for holding the sauce - in this case, little bits of crispy pancetta... A new post from The Italian Dish! Click the title to get all the delicious details!
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    RecipeGirl

  • Crunchy Nutmeg Sugar Cookies

    Lori Lange
    24 Nov 2014 | 3:00 am
    Here’s a recipe with the scent and flavor of the holiday season:  Crunchy Nutmeg Sugar Cookies The sugar cookie is one of my most favorite kinds of cookies in the whole world.  That probably sounds pretty strange to most of you.  The majority of folks probably are more inclined to reach for a double chocolate cookie, or a chocolate chip cookie, or even a peanut butter cookie.  Me?  I’m grabbing as many sugar cookies as I can!  I especially love snickerdoodles, which are a delicious, tangy cinnamon variety of my beloved cookie.  These Nutmeg Sugar Cookies I’m sharing…
  • Hand-Carved Wooden Kitchen Utensils Giveaway

    Lori Lange
    22 Nov 2014 | 3:00 am
    I have a most fabulous giveaway to share with you today:  a set of Artisan Hand-Carved Wooden Kitchen Utensils from Polder’s Old World Market  Those tools you see above were HAND CARVED for me!  They’re so pretty that I am going to have a tough time actually using them in my kitchen.  I may choose to display them instead!  You can enter to win a set of these tools (which will be hand-carved especially for you!) Here’s a little background about the company that makes these tools, since this might be a neat idea to order holiday gifts for the foodie in your life!  Here…
  • Apple Cinnamon Cranberry Sauce

    Lori Lange
    20 Nov 2014 | 3:00 am
    Here’s a new variety to try for the holidays this year:  Apple Cinnamon Cranberry Sauce Please don’t tell me you eat the stuff in the can… the gelatinous, cylindrical-shaped, metal-tasting blob of cranberry sauce that slides out the can.  You don’t, do you??  If you’re still absorbed in the mindset of eating canned cranberry sauce, I’m going to let you in on a little secret:  Once you make it homemade, you will absolutely never want the stuff in the can again! Fresh cranberry sauce is incredibly easy to make.  All it takes is boiling the cranberries…
  • Kale Salad with Butternut Squash

    Lori Lange
    19 Nov 2014 | 3:00 am
    Here’s a fall salad for you that is perfect for the holidays:  Kale Salad with Butternut Squash In this salad recipe, chopped kale is tossed with roasted butternut squash, blue cheese (sub feta if you’d like), pomegranate seeds and a honey-cider vinaigrette.  It’s such a simple salad, but it’s so good that I could eat the entire thing!  And it’s so pretty and colorful that I will definitely be serving it over the upcoming holidays. This recipe comes from The Every Day Squash Cook by Rob Firing, Ivy Knight and Kerry Knight.  I’m completely enamored…
  • Sausage- Herb Stuffing with Butternut Squash and Cranberries

    Lori Lange
    18 Nov 2014 | 3:00 am
    Here’s a recipe to serve with your holiday meals this year:  Sausage- Herb Stuffing with Butternut Squash and Cranberries Ever since my Mom sent me off to college so many moons ago, I’ve been trying to replicate a stuffing recipe that is as delicious as hers.  I don’t know if it’s because her stuffing is just totally and completely magically delicious… or if it’s because it’s made by MOM.  It might be a little of both!  The stuffing recipe I’m sharing with you today has a whole bunch of deliciousness in it too.  I added some of my favorite…
 
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    Tamarind and Thyme

  • Dosa n Chutny, Croydon

    Su-Lin
    22 Nov 2014 | 2:23 pm
    Yes, another local to Croydon review! This time it’s the West Croydon branch of Dosa n Chutny, the much beloved restaurant in Tooting. I was keen to see how the Croydon branch compared. I’ll just be upfront and say that service was an utter shambles the Sunday afternoon we visited but luckily the food was excellent. Hopefully the service does improve once the front of house and the cooks all communicate with each other. Anyway, to drink, we ordered Fresh Lemon Juice (£2.25) and Orange + Ginger + Apple Juice (£2.95). Both were excellent but it was the latter that stood out,…
  • Little Georgia, Hackney

    Su-Lin
    16 Nov 2014 | 3:47 pm
    It’s not often I’m in Hackney but I had a tip off from Shu Han that there was a florist there (Grace and Thorn) that sold a particular succulent that I had been searching for online for a while. We headed to the area late one Saturday afternoon, peeped at the animals at Hackney City Farm and then made our way to Little Georgia, a cafe I’d earmarked for lunch. This was my first time having Georgian food and while I’d read a lot about it (especially about their cheese breads), I had no idea what to really expect nor what it would taste like. Anyway, at the cafe, being…
  • Eating in Genoa

    Su-Lin
    6 Nov 2014 | 2:28 pm
    Another travel post! I was in Genoa in Northern Italy for work a few weeks ago (my first trip there) and despite it being a very short visit, I managed to pack in quite a lot of eating. I really wasn’t very prepared for the trip, having to spend more time on the work part of things, but the city surprised me – it turns out that Genoa has the largest medieval city centre in Europe, an entirely rejuvenated old port area, and plenty of affordable and excellent eating. I also had a short list of the food highlights of Genoa and Liguria (thanks for the list, A!) and I did manage to…
  • The Palomar

    Su-Lin
    30 Oct 2014 | 2:54 pm
    There’s been quite a buzz about The Palomar, a relatively new Middle Eastern/Mediterranean restaurant in London on the quiet end of Rupert Street. I understand that this is the latest outpost of a restaurant group in Jerusalem, where I understand the cuisine is truly a melting pot of various cultures. I love this kind of food and booked in a Saturday lunch for me and my friend living in Switzerland. It was empty when we first arrived (we were seated at the back) but filled up later on. On the recommendation of our waiter, we ordered a Polpo à la Papi (£9), a mixture of octopus,…
  • Ebi Furai

    Su-Lin
    26 Oct 2014 | 3:31 pm
    Ebi furai is the Japanese for fried prawns and I enjoyed many a deep fried prawn while in Nagoya last year. It’s one of the specialties of that city and it’s quite a simple one to recreate at home (if you don’t mind the deep frying!). Somehow the idea of it entered my head and I got to cooking ebi furai at home. And yes, it’s quite simple and there must be a million recipes for it online. Here’s mine – making it a million and one. I served mine by themselves with a bit of cabbage salad and rice and tonkatsu sauce (Bulldog) on the side. Ebi Furai serves 2.
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    Jacqueline Church .com

  • No Soggy Bottoms! One Perfect Pumpkin Pie with Meringue Topping for Thanksgiving

    Jacqueline Church
    25 Nov 2014 | 9:11 pm
    Who doesn’t love pie? I do, and I have had to learn to make them at home since the advent of my dairy allergy. Impossible to eat one out. Pie without butter? Is it any good? Yes. Yes it is. This recipe represents the best of three different recipes and many years of hosting, preparing, feasting. I culled two techniques from the venerable Rose Levy Berenbaum, a crust I love from Amy Traverso and a meringue topping from David Leite. I’ll share the full recipe below along with some other terrific tips I’ve picked up along the way. Won’t you join me? Pull up a fork!  …
  • GivingThanks Daily – Today’s tips and recipes for a stress-free Thanksgiving

    Jacqueline Church
    24 Nov 2014 | 7:30 pm
    I’ve just put my pie dough in the fridge. Made crackers for pre dinner nibbles. (Pretzel crisps from Ivy Manning’s great Cracker’s and Dips book, a gift for anyone with food allergies who cannot find salty, crunchy snacks in the grocery store.) I’ll do some other things tonight and work on tomorrow’s post and last shopping list. Picking up the turkey tomrrow! How y’all doing?  Today’s To Do: 1. Create a List of Notes for Thanksgiving 2015 (done) 2. Make ginger snaps (done) 3. Make and freeze or can some cranberry something (done) (okay, this post…
  • I heart spreadsheets. For Thanksgiving? You Bet!

    Jacqueline Church
    21 Nov 2014 | 9:06 am
    Structure binds anxiety. Sage words from my past life as a corporate trainer.   Your Grocery List I love a spreadsheet for this sort of planning. I actually have two. One is the daily to do items. On it the left most column is the menu, the days between today and Thursday across the top. In each cell is the buy/make/prep note that gets the whole shebang done at the right time. I have a second list/spreadsheet for groceries. It’s so easy to forget if you need 4 eggs for one thing and 8 egg whites for another, you won’t have 6 whole eggs left for the strata on Friday. Placing…
  • Colossal Roundup of Thanksgiving Recipes – Including our Black Pepper- Fennel Seed Biscuits

    Jacqueline Church
    20 Nov 2014 | 10:05 am
    Good friends Denise and Lenny AKA ChezUs.com have compiled a gorgeous round up of dishes from across the country. They’ve culled the blogs and compiled a mammoth list of terrific links to recipes for every component of your Givingthanks meal. If you’re looking for a little inspiration grab a mug of tea and click away!     Black pepper – fennel seed biscuits. These are dairyfree, “buttermilk” biscuits. Pro tip: Biscuits are an easy thing to make ahead and freeze.
  • Thanksgiving 2014 – This Year’s Theme: Relax. Recipes, Tips, Ideas to Help you Enjoy GivingThanks

    Jacqueline Church
    20 Nov 2014 | 8:37 am
    GivingThanks Many people are in full countdown mode and the onslaught of Thanksgiving  is approaching hurricane force: posts, tweets, recipes, emails, newsletters. I want to encourage you to calm down, take a deep breath and if any of this helps, I’m happy. This name reversal popped into my head as I was thinking about people worrying about “the whole perfect Thanksgiving thing.” If we focus on the Giving Thanks part rather than the frenzy must-be-perfect event part, we can calm the noise. In a nonsecular, gratitude and appreciation mode, let’s call it GivingThanks…
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    Provecho Peru

  • Milanesa de Pollo

    Gretchen Noelle
    24 Nov 2014 | 10:15 am
    Milanesa de Pollo is the Peruvian version of an easy-to-make crumb-coated chicken breast that can accompany your dinner, salad or even breakfast!En Español When the Italians came to South America, they brought so many things with them and one of the most important things was the delicious food! Milanesa is a breaded cutlet of meat named after the city of Milan in Italy. It is a really simple way to dress up chicken, beef, pork or even vegetables! I will never forget one of the first times I made Milanesa de Pollo. Our nephews had come over for a few days. Given that I truly enjoy cooking and…
  • Boiled Potatoes, Whole & Unpeeled

    Gretchen Noelle
    21 Nov 2014 | 10:15 am
    Boiled potatoes are a simple way to cook a whole potato and can be used with several Peruvian dishes. Find out tips and tricks to be sure yours are perfect! En Español It might seem strange to tell you how to boil a potato. Doesn’t everyone know how to boil water? Until I arrived in Peru, I had never seen the entire potato, skin still on and everything, thrown into boiling water to cook. And here’s the thing, it is harder than it looks.  There are several Peruvian dishes that are served with boiled potatoes that have been peeled and sliced, such as Papa a la Huancaina or Aji…
  • Peruvian Botija Olive Rice

    Gretchen Noelle
    19 Nov 2014 | 8:00 am
    Olive rice is a jewel colored whole-grain side dish that will be a beautiful addition to your holiday table. En Español As Christmas draws near, I am prone to reflecting on past Christmases. There is a significant dividing line between Christmas in America and Christmas in Peru. Besides the equator itself, the weather, the traditions, the food, the decorations, and the midnight hour all play a part in making them distinct. When I first moved here, there wasn’t such a thing as Christmas decorations sold in the stores, those moved in and took residence many years later. One way that I…
  • Peruvian Aji de Gallina Made Healthy!

    Gretchen Noelle
    17 Nov 2014 | 10:15 am
    Aji de gallina made gluten free & dairy free with a few quick, easy changes. Enjoy this cleaned up Peruvian favorite. En Español As I have mentioned before, Aji de Gallina is hands-down “the” dish I would recommend you try when visiting Peru or a Peruvian restaurant anywhere in the world. It is the perfect combination of creamy, spicy and delicious. But, I have always had a difficult time recommending it to friends who are gluten or lactose sensitive. Since I have chosen to eat clean, whole foods I have been looking at ways to change some of my favorite recipes in order to…
  • Quinoa Pilaf with Mushrooms

    Gretchen Noelle
    15 Nov 2014 | 12:00 pm
    Delicious nutritious quinoa paired with mushrooms to make a tasty quinoa pilaf that can be eaten with so many things. En Español We have a few “regular” dishes that happen in our kitchen on a weekly basis—things like everyday lentils, brown rice & barley, and veggie scrambles. Sometimes, we (I should clarify that as “I” since my husband could eat the same thing and never bores!) get tired of the same thing and need to quick change. That is how this Quinoa Pilaf with Mushrooms was created to be served with the Baked Almond Chicken Breasts. I adore using quinoa in…
 
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    Food Hunter's Guide to Cuisine

  • What Makes Cafe du Monde Beignets So Delicious

    The Food Hunter
    26 Nov 2014 | 3:00 am
    By: The Food Hunter Whenever I travel to New Orleans I always make a stop at Cafe du Monde for their beignets, the popular French-style donuts served covered in powdered sugar. I'm not even a doughnut eater but these little pillows of deep fried dough are hard to resist. I've had versions elsewhere and have even tried making my own, both from scratch and from the mix boxed under the Cafe du Monde name, but never have they tasted as good as when you order them at the bustling New Orleans cafe. I had a chance recently to sit down with Burt Benrud, Vice President of Cafe du Monde, who confirmed…
  • Putting A Home Cooked Meal On Your Table Is Easy With These 5 Tips.

    The Food Hunter
    24 Nov 2014 | 3:00 am
    By: The Food Hunter How often do you find yourself heading home from the office with no idea what to have for dinner? And when this happens do you find that your first reaction is to stop for take-out?  If so here are a few tips that will make it easier for you to put a healthy home cooked meal on your table instead of fast food. 1. Set aside 15-30 minutes each week to put a meal plan together for the following week. When planning be sure to take into consideration what you have going on that week so you can assign easier meals on busier days. 2. Preparing meals in advance, as much as…
  • Featured Mixologist Mat Snapp & The I.G.T. Cocktail

    The Food Hunter
    21 Nov 2014 | 3:00 am
    By: The Food Hunter Mat Snapp is the mastermind behind many of the inventive cocktails found at Fox Restaurant Concepts. From the bold, creatively named cocktails at Culinary Dropout to the health-conscious, invigorating libations at True Food Kitchen, Snapp’s spin on cocktails is creating raving and loyal customers across the Valley of the Sun and beyond. Snapp has an inherent ability to craft concoctions that mirror all the great aspects of each restaurant’s brand. When the urban, gastro-pub inspired concept, The Arrogant Butcher opened in Phoenix, Snapp designed a contemporary beverage…
  • Eating Whole Foods: Coconut Cream Cake

    The Food Hunter
    19 Nov 2014 | 7:47 am
    By: The Food Hunter Growing up, my mom was notorious for her coconut cake. Back then it didn't matter to any of us that it came from a box, was mixed with vegetable oil and was topped with canned frosting. It was good that's all we knew. Fast forward to this year; for mom's 71st birthday, I decided to try my hand at a made from scratch coconut cake. I scoured the internet for a recipe and finally decided on one from Cooks Illustrated. I added my own touches and the cake turned out beautiful. Mom loved the intense coconut flavor both in the cake and in the homemade coconut buttercream. She was…
  • Market Fresh Bistro Farm Dinner

    The Food Hunter
    17 Nov 2014 | 3:00 am
    By: The Food Hunter From weddings, to honeymoons and even anniversaries Maui provides the perfect setting for your special occasion. Everywhere you turn there are pristine beaches, beautiful hotels and amazing restaurants to be enjoyed. I recently had a chance to dine at Maui’s Market Fresh Bistro, a cozy restaurant that’s been serving mostly local, always fresh, food to a loyal customer base for upwards of 6 years. Chef Justin Pardo, his sister Olivia Coletti and her boyfriend David Magenheim are the masterminds behind this fabulous little upcountry restaurant. Enjoy breakfast or lunch,…
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    Flanboyant Eats™: Latin Fusion Cooking & Tasty Travels Under Pressure!™

  • A Fall Day in Paris

    Chef B
    24 Nov 2014 | 8:38 am
    Flanboyant Eats took a quick and brief (though probably the longest ever) break for good reason. Really.  A girl can dream of walking aimlessly, right? I never thought I’d trek to Europe for a month with no agenda other than to explore and regain that joi de vivre I think …
  • Espresso Rice Krispies Treats with Spicy Caramel and Coffee Ice Cream

    Chef B
    4 Nov 2014 | 2:10 pm
    Not sure I have a lot of words to describe what’s been happening in my kitchen. After spending most of my summer traveling to do this, this, this, this, and this, I’m finally home for a solid 4 days before hitting it again. I wanted …
  • #FlanFridays: Roasted Hazelnut Kahlúa Flan

    Chef B
    24 Oct 2014 | 2:38 pm
    I’m so disloyal sometimes. So incredibly dismissive and unaffectionate. To flan that is, folks. Just to the flan.  I struggle with the lack of I love I extend to the very thing that’s helped me come this far. A single dessert concept. A decadent pie, fully enriched in glorious sweets. …
  • CBS ‘Atlanta Plugged In’ Simple Fall Cooking 10.15.14

    Chef B
    24 Oct 2014 | 7:25 am
    CBS46 News My cooking as you know it — publicly, this blog, on TV, etc… started in Atlanta back in 2007. I never thought I’d credit that Southern city with anything other than making great friends. But I do have to give credit where it’s due. Most my “fan” base …
  • National Mezcal Day: Dia de los Muertos Mezcal Margarita

    Chef B
    21 Oct 2014 | 9:59 am
    Hey readers! Happy Tuesday. I had something super fun ready to share with you today, but instead, my brother Jonathan, an equal food and travel enthusiast, asked if he could blog for me today. Oh, why, yes! I’ve mentioned him before and even formally introduced him in this post (coincendentally …
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    Farmgirl Fare

  • Recipe: Quick and Easy (and Healthy!) Roasted Brussels Sprouts with Lemon and Parmesan

    Farmgirl Susan
    25 Nov 2014 | 12:44 pm
    Need a last-minute vegetable dish for your holiday table? These popular Quick & Easy Roasted Brussels Sprouts with Lemon and Parmesan are a scrumptious solution (recipe here).Do you have any plans for Thanksgiving? Joe's brother is arriving from out of town tonight in time for a dinner of freshly ground venison burgers on homemade Farmhouse White buns, and on Thursday we're all going to our friends' house down the road for a big feast, an all-day homemade candy buffet (peanut brittle! fudge! divinity!), lots of laughs, and possibly a team Scrabble tournament. Last year we got there…
  • Green Tomato Salsa Relish Recipe: No Sugar, Super Simple, Totally Delicious!

    Farmgirl Susan
    27 Oct 2014 | 8:30 am
    Wondering what to do with green tomatoes? Try my no sugar, super simple, salsa-like green tomato relish. No blanching, peeling, or canning (unless you want to) required.We've already had a couple of light frosts this year, but from the hot and humid weather we've been having lately you'd never guess it was the end of October in Missouri. By the end of the week they're saying it'll dip back down to 30 degrees F, though, and I think I'm ready to focus on the kale and other cool weather greens and finally call an end to tomato season in my kitchen garden.It's become…
  • Recipe: Italian Countryside Raw Tomato Pasta Sauce and a Tomato Growing Report

    Farmgirl Susan
    23 Sep 2014 | 2:45 pm
    This simple and flavorful fresh tomato pasta sauce with basil, capers, and olives lets you escape to the Italian countryside for an end of tomato season celebration (recipe here).Autumn already? Yes, please. The leaves have started to turn here in Missouri, and the oppressive heat and energy-sucking humidity of summer are history (I think). But just because we've already had a few nights down in the low 40s doesn't mean I'm giving up on the heirloom tomatoes and basil in my kitchen garden just yet.As usual, I was late getting most of my tomato plants into the ground this spring, although I…
  • Recipe: Easy Homemade Vegetable Tomato Juice (like V8 Juice, but better)

    Farmgirl Susan
    23 Aug 2014 | 1:31 pm
    Bye bye, V8 juice! This healthy, homemade V4 version will blow you away (recipe here).Wow, it's hot out there. Two weeks in the 90s, blazing sun, and not a drop of rain. I think today it's supposed to hit 99 degrees (Joe won't let me look at the forecast) and stay there into next week. Despite twice daily watering, pretty much everything in my kitchen garden is looking haggard and unhappy. I'm drenched in sweat, and the fields are crunchy and parched. How can it be so dry and humid at the same time?The sheep spend their days camped out in the shade, and the chickens are laying around…
  • Summer Recipe: Savory Tomato, Mozzarella, and Basil Pesto Pie with an Easy Cheesy Biscuit Crust

    Farmgirl Susan
    8 Aug 2014 | 9:35 am
    Scared of pie dough? This easy biscuit crust is perfect for beginners (recipe here).It's become an annual tradition to give this longtime favorite recipe from the Farmgirl Fare recipe archives a little summer shout out. My San Marzano tomatoes are finally starting to ripen and the basil plants are growing like mad; I can't wait to make one of these scrumptious pies. Enjoy!Do tomatoes and basil say summer to you? Do you love pesto and savory pies and melted mozzarella cheese? Then you'll want to celebrate the bounty of summer with this Savory Tomato and Basil Pesto Pie.This is one…
 
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    Tiny Farmhouse

  • Easy Orange-Cranberry Sauce

    Amy
    24 Nov 2014 | 5:48 am
    The weekend before Thanksgiving is always a bit hectic – for all of us – and this one was no different, though between the food preparation and tidying of the house (or, in our case, the studio in the barn, as we’re hosting our family for barbecue in the barn the night before the feast), we were spoiled with one last warm(ish) day, a glimmer of spring, almost, if not for the piles of leaves on the ground, and the occasional whiff of rotting leaves and warming soil – the certain inspiration for patchouli, so indistinguishable from one another as they are – and, then, this cranberry…
  • Green Salad with Roasted Squash, Apple, and Grapes

    Amy
    9 Nov 2014 | 4:47 pm
    My friend Aimee from Small Eats recently posed a question about food phases. She was talking specifically about her Thai food phase, having posted a photo on Instagram of Meatless Kabocha Curry (the recipe for which is on her site, btw). This whole mention of food phases started me thinking. Aside from a year or so during college when I was vegetarian, I haven’t had too many food-world sanctioned food phases, or so I thought. No vegan, no paleo, no Atkins. Not even a Thai food phase. Though the short-lived Thai food restaurant in my hometown did know my order before I’d say it when I’d…
  • Thank You + Fun News

    Amy
    26 Oct 2014 | 1:02 pm
    There’s been an awful lot going on here the last few weeks: travel to LA for my father’s birthday, harvesting the last of the tender crops from our garden, drying herbs, pregnancy-watching one of our sows, curing and smoking bacon (interconnected, yes. Apologies to those of you who don’t love the connection). While we were doing those tasks and that travel, you all totally hooked me up. Thanks to your support, voting, and general niceness, my Wild Rice and Fall Fruits Salad won third place in the Whole Grains Council’s Make the Switch contest. Thank you so much for…
  • The Honey Harvest

    Amy
    18 Oct 2014 | 4:23 pm
    We had just one hive this year, but the bees did pretty well, and we’re up to our ears in honey. Yet I’m pretty sure it’s still not enough. One can never have too much honey. JR pulled the frames containing the honey from the hive and hightailed it to the barn, where we harvested the honey in his workshop. It didn’t take long for the bees to catch on that there was honey – a lot of honey – in the barn and JR had to tape the window (yep. tape it.) shut. The window in his workshop swings out on a hinge and blows in the breeze if not latched, but even…
  • Linguine with Fennel and Kale + a Dreamfields giveaway

    Amy
    10 Oct 2014 | 9:01 pm
    This giveaway is now closed. Congratulations to Janet Faye who won the selection of seven Dreamfields pasta cuts and a $25 gift card! Thank you to everyone who entered – it was fun to read all of your favorite pasta dishes! Coming from a family whose nearly every meal felt the very strong influence of my Italian-American nana’s cuisine (made by her at her restaurant – the best restaurant in the world – at that time, in my opinion – totally unbiased, of course.), it should be expected that pasta figures rather prominently in our diet, even now that I’ve…
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    Food Loves Writing

  • Salted Rosemary Einkorn Breadsticks + JQ Dickinson Salt Giveaway

    Shanna Mallon
    24 Nov 2014 | 7:27 am
    “As long as thanks is possible, then joy is always possible.” Ann Voskamp My body is tired but my heart is full as we step into this Thanksgiving week, which around here is the week my friend Jackie got married (yesterday!), the week of my dad’s birthday (tomorrow!), the week before The Einkorn Cookbook comes out and, also notably in blog terms, the week we’re going to a virtual Friendsgiving and bringing these breadsticks topped with J.Q. Dickinson salt. Today’s post, with a recipe adapted from our cookbook that comes out a week from today, is part of a series…
  • Crisp and Buttery Einkorn Waffles with Aronia Berries

    Shanna Mallon
    19 Nov 2014 | 6:11 pm
    Ah, a leisurely breakfast. Time to make einkorn waffles and put tea in the French press and slice out each little segment of grapefruit one by one. We haven’t had a breakfast like this in a while, but Sunday morning I woke up inspired, and the two of us got to sit for a good 15 or 20 minutes before driving in the dreary rain to church. I think that’s when this house started to feel like home. We’d just spent the last two days at a relationships/marriage conference at our church, where Paul Tripp talked about the dynamics of one person and another person interacting with one…
  • Spiced Pepper and Onion Vegetarian Tacos

    Shanna Mallon
    14 Nov 2014 | 7:28 am
    The last few months, alongside moving and a kitchen renovation and getting ready for The Einkorn Cookbook‘s launch, I’ve been jetting back and forth to the Chicago suburbs. One of our family members has been in and out of the hospital, so there’s been a lot of talking to doctors, feeling angry/depressed/confrontational about the lack of real food in hospital cafeterias, sitting in rooms waiting, listening (a lot of listening) and laughing at the funny ways my parents introduce us to nurses, doctors and friends. (“They drink kombucha. Do you like kombucha?”)…
  • What Living in a Renovation Is Like

    Shanna Mallon
    20 Oct 2014 | 12:28 pm
    It’s last Thursday morning. I wake up and reach for my iPhone to see what time it is. I put on my glasses, pull back my sheets, say to Tim, “It’s 7:15,” and step onto the light oak wood floors we spent at least three days of our life sanding and vacuuming and sanding and vacuuming and sealing and waiting and sealing and waiting and sealing again. Every time I look at these floors, I will think of the night I crouched, hand and knees to the ground, pushing a hand sander in circles around the edges of the office/guest bedroom, trying to rough up the sections that the floor sander…
  • Chocolate Souffles

    Shanna Mallon
    3 Oct 2014 | 5:00 am
    Earlier this week, TNT asked us to create a post inspired by the new food reality show “On the Menu,” led by EmerilLagasse and Host Ty Pennington and launching tonight. We almost said no because we moved on Saturday, and our new kitchen is currently under construction; despite much progress, we’re still without a working sink. But, because we like Emeril and because this new show sounds interesting and, mostly, because I was at my parents’ place (and kitchen!) in Chicagoland Monday morning (and, then, thanks to my second (!) missed (!) flight in one weekend, Tuesday…
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    White on Rice Couple

  • Zucchini Noodles with Turkey Marinara Sauce

    White on Rice Couple
    25 Nov 2014 | 12:01 am
    At some point during this Thanksgiving week you’re all going to want to either cleanse or use up leftover turkey. For us, it’s both. On Saturday we had a huge Thanksgiving meal for our Southern California family and friends. It was a combination Thanksgiving and Friends-giving with family and close friends. We cooked for eighteen hungry eaters and had a fabulous evening. Every time we gather with loved ones over a big meal, it reminds us that we need to do this more often. We always wanted to have a holiday where we didn’t have to work our long retail hours so we can make…
  • For the Love of Brussels Sprouts: Recipes for Holiday and Everyday

    White on Rice Couple
    17 Nov 2014 | 7:50 am
    It’s hard not to find a bushel of brussels sprouts somewhere in our fridge during this time of year. Lucky enough to be living in a area that nurtures fruits and vegetables year round, the rest of the year we’ll score a bag every few weeks at the farmers markets. Because we’re so spoiled by mild weather, we can almost always have brussels sprouts for dinner or sometimes, as the whole meal.  Is there a word beyond “obsessed”? If there is, it would describe us perfect. We’re beyond obsessed about brussels sprouts.  Back in the early days of our blog, a…
  • No-Bake Fluffy Cranberry Pie with Graham Cracker Crust

    White on Rice Couple
    10 Nov 2014 | 12:02 am
    There’s something to be said about not have central air-conditioning. We had a brutal summer in Southern California with more-than-usual days over 100 degrees F. All we could do was to use our portable little air-conditioner along with three circulating fans to keep the house as cool as possible. When it was unbearable, we’d escape to dog beach and stay as long as possible on the cooler shores. But not everyday could be made into an escape to dog beach because someone needs to work to pay for all the doggie toys and treats. We always try to explain this to the pups, but they still…
  • Vanilla Rum Roasted Pumpkin Ice Cream & Homemade Pumpkin Puree

    White on Rice Couple
    3 Nov 2014 | 10:36 am
    We missed it again this year. It’s been three years in a row since we’ve missed our annual pumpkin-patch picking. Our moments of reminiscing back to those days of apple-picking at Apple Lane Farm in Solvang were shared on our pumpkin swirl brownie post. Yes, we missed our apple orchard visits for this year, but the pumpkin patches still might be lingering on for a few more weeks. But rather than feel sorry for ourselves for not making it out to the orchards and patches, we’ve been filling the kitchen with plenty of pumpkin recipes to make up for our missed opportunities.
  • Killer Maple Bacon Apple Muffins

    White on Rice Couple
    27 Oct 2014 | 12:04 am
    Maple. Bacon. Apple. Muffins. Maple bacon anything is an easy “Yes”. Add the apple and it is an even quicker yes. Offer it for breakfast to have with the morning coffee and suddenly the day just started out in as good of a way as possible.  (...)Read the rest of Killer Maple Bacon Apple Muffins (251 words) © White on Rice Couple for White on Rice Couple, 2014. | Permalink | 13 comments | Add to del.icio.us Post tags: Apples, Bacon, Breakfast, Brunch, Desserts, Maple Syrup, Muffins
 
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    Bay Area Bites

  • Homemade Cultured Compound Butter is a Festive Addition to the Thanksgiving Table

    Kate Williams
    24 Nov 2014 | 5:40 pm
    Three variations of compound butter that will make great additions to the Thanksgiving table. Photos: Kate Williams Homemade butter is shockingly easy to make, but the uncultured spread is only as good as the cream you’re using. By culturing the cream before churning, you can add enormous depth of flavor to even the least fancy bottles of cream. It adds only a couple of extra days to the planning time and absolutely no extra work. What is a little extra work is to take your butter up another notch by adding in chopped herbs and spices — even homemade pumpkin pie spice — for a…
  • For The Next Food Drive, Go For The Canned Tuna, Not The Saltines

    NPR Food
    24 Nov 2014 | 11:44 am
    John Umland (left) and John Torrens gather donated cans of food in 2011 in Rohnert Park, Calif., for the group Neighbors Organized Against Hunger. Hunger advocates say a lot of nutritionally dense food like canned tuna and beans can be cheaper than processed food. Photo: Kent Porter/ZUMA Press/Corbis by Maria Godoy, The Salt at NPR Food (11/24/14) When you donate to a food drive, do you ponder the nutritional labels of the can in your hand? Or do you grab a packet of ramen or a bag of marshmallows from the dark corners of your pantry and hope it hasn’t expired? Healthfulness isn’t…
  • Homemade Pumpkin Caramels Make a Great Thanksgiving Party Favor

    Kate Williams
    23 Nov 2014 | 12:05 pm
    Homemade pumpkin caramels. Photo: Kate Williams After Thanksgiving dinner is over, it is nice to send guests home with a little treat that’s not leftover turkey or a mason jar of mushroom gravy. Homemade pumpkin caramels make great bite-sized party favors that truly shine with the flavors of fall. They may sound like a lot of work, but these miniature candies are not terribly difficult once you get the hang of boiling sugar. Plus their layers of rich pumpkin and sweet maple flavor means that a little treat goes a long way. Line a square baking dish with greased parchment paper for easy…
  • Pumpkin Beer And Beyond: 9 Local Bay Area Seasonal Booze Options

    Shelby Pope
    21 Nov 2014 | 9:31 am
    What the Bay Area may lack in dramatic, Norman Rockwell-esque seasons, we make up for in seasonally appropriate booze. From traditional favorites like pumpkin beer to more obscure specialties like sloe gin, these nine options are ideal for your Thanksgiving table, holiday party, or for simply sipping while enjoying the last days of fall. Click to view slideshow. San Francisco’s 21st Amendment Brewery offers two pumpkin beers in their He Said four pack: a Belgian style tripel, and the He Said Baltic-Style Porter, a style of porter that’s sweeter and more alcoholic than the kind we see…
  • Bay Area Bites Guide to 8 Exceptional Japanese Izakayas in the East Bay

    Jenny Oh
    17 Nov 2014 | 10:50 pm
    Assorted Yakitori: pork belly ($3.50); chicken breast tender ($4); chicken skin ($3); bacon-wrapped scallops ($4); shrimp ($3.50); quail eggs ($2.00) from Kushido. It’s 5 o’clock, and perhaps you’re leaving the office in search of some post-work libations and snacks before dinner. You could go the traditional happy hour route — where you’re limited to a few drink and appetizer specials within a short window of time — or you could up the ante and visit an izakaya. These special Japanese establishments are known for the quality of their food, their extensive…
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    MarxFoods.com Blog

  • Heirloom Potato Gratin w/ Fresh Black Truffles

    Matthew
    25 Nov 2014 | 7:10 am
    Heirloom Potato Gratin with Fresh Black Truffles Everybody loves potatoes au gratin.  Take it to stratospheric heights by adding shaved fresh black truffles. Ingredients: 2lbs Heirloom Potatoes (ideally a mix of colors) Fresh Black Truffles (we used Fresh Burgundy Truffles) Approx. 3 cups Heavy Cream ½ tsp minced Garlic Salt & Pepper Parsley (optional) Black Truffle Oil (optional) Small ramekins for individual servings or 1 large ramekin for family-style service Directions: 1.  Preheat your oven to 350˚F. 2.  Cut the potatoes into ¼” slices (lengthwise).  If you’ve got…
  • Glazed Tiny Carrots & Beets

    Matthew
    23 Nov 2014 | 7:02 am
    Glazed Tiny Carrots & Beets w/ Micro Arugula This Lilliputian side dish is super cute and super tasty. Ingredients:                       Makes 4-6 Servings 100 Tiny Carrots (could substitute pieces of plain carrots) 50 Tiny Beets (could substitute pieces of plain beets) Micro Arugula 2 tsp Salt 2 tbsp Unsalted Butter 2 strips Orange Zest 2 tbsp Maple Syrup (we used Bourbon Barrel Aged Maple Syrup) Directions: 1.  Peel & wash the vegetables, pull off most of the tops so only a short length of stem remains (see photos). 2.  Put the veggies in deep frying pans…
  • Wild Boar Chops w/ Apple Mustard Sauce

    Matthew
    20 Nov 2014 | 7:03 am
    Rosemary Sous Vide Wild Boar Chops with Apple Mustard Sauce Tender wild boar chops cooked sous-vide, then seared on the stove top & finished with an apple-mustard sauce. If you don’t have a sous vide rig, you can also adapt this recipe for roasting in the oven, or slice the rack into chops and pan sear them. Ingredients:                                      Makes 2-4 Servings 1 Small Wild Boar Rack 1 sprig Fresh Rosemary 2 tbsp minced Shallot 2 tsbp minced Parsley 1 tbsp minced Rosemary ½ cup White Wine 1 tsp Dijon Mustard ¾ cup Heavy Cream 1 tsp…
  • Tasty Rabbit & Antelope Stew Recipes

    Matthew
    19 Nov 2014 | 7:02 am
    Succulent, flavorful, fortifying stew sounds lovely right now, as Washington’s trees are dropping their leaves and the skies are trending towards grey.  Here are some of our favorite stew recipes from the blog to help weather the weather and make it through autumn & winter to the other side. Northern Italian Rabbit Stew                       French Rabbit Stew Click for the Recipe                                         Click for the Recipe White Bean Antelope Stew              Provencal-Style Antelope Stew…
  • How to Make Thanksgiving More Delicious

    Matthew
    12 Nov 2014 | 12:55 pm
    A recipe for an even tastier Thanksgiving: Cider Brined Turkey w/ Shagbark & Bourbon Gravy Here’s our more delicious take on quintessential Thanksgiving dish that will help you dodge the dryness that haunts many a turkey.  The secret is brining.  Soaking your bird in a spiced brine for 24 hours, then air-drying it, will give you a much better result every time. Click the link and you’ll also get our recipe for a bourbon, shagbark syrup and cider vinegar gravy. Apple Cider Molasses Butter for Dinner Rolls Flavored butters are a super easy way to upgrade store bought rolls (and will…
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    Alosha's Kitchen

  • Chicken, Broccoli, and Cheddar Risotto

    5 Nov 2014 | 9:13 am
    Chicken, Broccoli, and Cheddar RisottoIngredients1 1/4 lb boneless, skinless, chicken thighs, cut into bite-sized piecesSalt and pepper1 small onion, finely chopped1 teaspoon Kosher salt1/4 teaspoon fresh ground black pepper1-1/2 lb broccoli crowns, chopped into stems and florets1/4 cup white wine1 1/2 cups arborio rice4 cups chicken stock, heated1 cup (4 ounces) shredded cheddar cheeseMethodBring 1 inch of water to a boil in a saucepan with a steamer. Add the broccoli to the steamer and cover; reduce heat to medium and let cook for 5 minutes, or until a broccoli floret can just be pierced by…
  • Cranberry-Orange Pecan Bread

    26 Oct 2014 | 11:49 am
    Cranberry-Orange Pecan Breadadapted from ChowIngredientsBread2 cups all-purpose flour1 cup granulated sugarFinely grated zest of 1 medium orange (optional)1 1/2 teaspoons baking powder1 teaspoon fine salt1/2 teaspoon baking soda3/4 cup freshly squeezed orange juice (from about 2 medium oranges)2 tablespoons unsalted butter (1/4 stick), melted and cooled slightly, plus more for coating the pan1 large egg, lightly beaten1 teaspoon vanilla extract1 1/2 cups whole cranberries, thawed if frozen, sliced in half1/2 cup (2 oz) pecan chipsGlaze1/3 cup granulated sugar1/4 cup orange juiceMethodHeat the…
  • Banana Bread

    27 Sep 2014 | 6:53 am
    Banana Breadvia Food NetworkIngredients1 cup granulated sugar8 tablespoons (1 stick) unsalted butter, room temperature2 large eggs3 ripe bananas1 tablespoon milk1 teaspoon ground cinnamon2 cups all-purpose flour1 teaspoon baking powder1 teaspoon baking soda1 teaspoon saltMethodPreheat the oven to 325 degrees F. Butter a 9x5x3 inch loaf pan.Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour,…
  • Sausage, Spinach and Pepperoni Pasta Bake

    24 Aug 2014 | 12:12 pm
    Sausage, Spinach, and Pepperoni Pasta BakeIngredients8 ounces penne rigate8 ounces Italian sausage1 ounce pepperoni rounds, quartered1/2 large sweet onion, finely chopped2 cloves garlic, minced1 (8-oz) can tomato sauce1 tablespoon dried basil1 tablespoon dried oregano1 teaspoon kosher salt8 ounces spinach, steamed and finely chopped4 ounces shredded mozzarellaMethodPreheat oven to 350 F.Bring large pot of salted water to boil. Add penne and cook 10 minutes, until al dente. Drain, reserving 1 cup pasta water. Set aside.In the meantime, heat large deep skillet over medium heat. Add sausage and…
  • Thai Green Curry Chicken

    13 Aug 2014 | 5:44 pm
    Thai Green Curry ChickenIngredients1 tablespoon grapeseed oil, divided3 large cloves garlic, minced3-4 Thai bird’s eye chiles, seeded and minced2 ounces (1/2 jar) Thai Kitchen green curry paste 1 14-ounce can light coconut milk1 cup water1/4 cup fish sauce1 1/4 pounds boneless, skinless chicken thighs, sliced thin or cut into bite-sized pieces1 small sweet onion, sliced1 bell pepper (I use half red, half green), cored and sliced1 medium green zucchini, chopped8 oz broccoli, stems and florets, chopped4 scallions, chopped1 bunch Thai basil, choppedMethodHeat 1/2 tablespoon oil in a large…
 
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    foodista.com

  • Easy Thanksgiving Appetizer: Popcorn Served Two Ways

    lrodrigues
    25 Nov 2014 | 1:55 pm
    Do not underestimate the power of freshly popped popcorn on Thanksgiving.  Corn is native to the Americans and as a result popcorn is considered an American snack.  If you are going to make popcorn, forget the bagged stuff and look for whole kernels that you can pop yourself.
  • Post Thanksgiving Meals: 5 Turkey Sandwich Recipes

    lrodrigues
    25 Nov 2014 | 1:30 pm
    A turkey sandwich is the classic go-to after Thanksgiving meal.  Nothing is easier than piling roasted turkey on bread with the remaining leftovers including stuffing, mashed potatoes, cranberry sauce and gravy.
  • Guardians of the Galaxy Groot Cookies

    lrodrigues
    25 Nov 2014 | 11:30 am
    Nerdy Nummies hosted by Rosanna Pansino is a YouTube series dedicated to making pop culture treats from everyday ingredients.
  • Kitchen Secrets Video: How to Cut Up a Chicken Part 1

    Guest Contributor
    25 Nov 2014 | 11:11 am
    In part 1 of this Kitchen Secrets episode follow Branden, Culinary Director at Staple & Fancy in Seattle, as he shows you how properly butcher a chicken into 8 pieces.
  • 5 Thanksgiving Desserts You MUST Try This Year

    ajeanroy
    24 Nov 2014 | 11:25 pm
    Thanksgiving desserts range from fancy cakes to fresh pies and many sweet pastries in between.
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    Behind The Burner

  • IMPORTANCE OF CHORE CHARTS IN CHILD DEVELOPMENT

    Hillary
    24 Nov 2014 | 1:24 am
    The use of chore charts helps in child development. Reward charts are most useful in measuring the actual results of how busy your child has been all day. Adults suffer from poor time management skills due to their failure to keep To-Do lists. However, these To-Do lists are the chore charts for kids. For those looking to develop their kids, these charts consist of a list tasks that the kids should complete daily. The most common tasks include, taking care of their hygiene, completing homework, making their bed, performing well in school and other tasks of that nature. Incorporating these…
  • Removals Companies In Melbourne

    Hillary
    28 Sep 2014 | 10:07 pm
    A removalist company is one that helps people and businesses in the relocation of their goods from one place to another. There are many reasons why you may want to move, this includes a new job, when on transfer to another company or you may relocate once you buy your own home. This relocation process involves packing and moving furniture and other household goods, and is one that requires most time and effort. This is the reason it may be important to involve furniture movers Melbourne. There are so many removals companies in Melbourne and knowing the right company to use maybe difficult.
  • Why Is Roof Restoration So Important?

    Hillary
    15 Sep 2014 | 10:34 pm
    Roof restoration refers to the use of highly-engineered coating products so that a roof deck is restored to an almost brand new condition. It can be performed on nearly any type of roofing system. When a new roof is needed, typically two options are available, either the existing roof can just be covered with a new one, or the existing roof can be torn off and then a new one can be installed. In any case, not is roof restoration important and necessary, but it can also prove to be beneficial too. The types of work carried out can be repointing, fixing fascias, guttering and resealing. If you…
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    ecomii food & health alternative blog

  • Make Fresh Delicious Soymilk for Pennies a Gallon in Just 20 Minutes!

    Marie Oser, Managing Editor
    24 Nov 2014 | 3:00 am
    Drinking soymilk is the quick and easy way to get the goodness of soy into your body by replacing unhealthy cow’s milk in coffee, cereal, smoothies and protein drinks! Why Soymilk? Humans have taken up the dubious habit of drinking the milk of another species. Cow’s milk is an excellent source of nutrition for calves [...]
  • Vegan Thanksgiving

    Marie Oser, Managing Editor
    18 Nov 2014 | 8:42 pm
    In America, Thanksgiving is the annual harvest festival that brings family and friends together to celebrate abundance and give thanks for life’s blessings. Eco-conscious consumers can show gratitude to Mother Earth by hosting a meatless meal this Thanksgiving and save money while saving the planet. Factory Farming, Unnatural, Unhealthy and Unsustainable This Thanksgiving, be kind [...]
  • Thanksliving ~ For the Turkeys

    Sherry Brooks
    15 Nov 2014 | 3:00 am
    Ironically, every Thanksgiving, 46 million turkeys are consumed by Americans on a day that was established to celebrate the harvest. Turkeys are the ‘centerpiece’ of the meal even though there is overwhelming evidence that people who consume a plant-based diet are far healthier than those who eat animal products. Turkeys can be quite intelligent and [...]
  • Breast Cancer on the Rise in Young Women – Is it Preventable?

    Christine Horner M.D.
    11 Nov 2014 | 3:00 am
    Since the inception of “Breast Cancer Awareness Month,” the message has been about reminding women 40 years of age and older to get mammograms. But, in this country incidences of breast cancer are still on the rise in women under 40, an age when mammograms are not effective. Mammograms will never stop the breast cancer epidemic; however prevention will. [...]
  • Could a Chinese Herbal Remedy Save Ebola Stricken Africa?

    Vincent Pedre M.D.
    7 Nov 2014 | 3:45 pm
    The Chinese herbal remedy – yunnan baiyao (also known as yunnan paiyao) has been used quite extensively by veterinarians to prevent hemorrhage in animals. It is a well-known pre-emptive remedy to avoid exercise-induced lung hemorrhage in racehorses and has been studied as a topical agent for uncontrolled bleeding in adolescents with advanced cancer. The first [...]
 
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    The Meal Makeover Moms' KITCHEN

  • A Make-Your-Own Kale Salad Bar + Why Kids Will Love Digging In!

    Liz
    24 Nov 2014 | 1:01 pm
    Getting kids to try new foods—even kale—is easy if you (a) involve them in the preparation process and (b) give them lots of choice. I work with a program in Lexington, MA called Kids Cooking Green, and last month during this preschool class, the kids made a kale salad, which they happily ate. The trick to our kale salad success?: The kids got to (a) get messy by massaging olive oil into the kale leaves (this makes the fibrous leaves more tender) and (b) choose from a number of toppings including hard-cooked eggs, goat cheese, and sliced veggies. And yes, the kids scrubbed their…
  • How to Make my Nana’s Steamed Plum (Christmas) Pudding for the Holidays

    Janice
    21 Nov 2014 | 3:21 am
    Learn how to make an old-fashioned Steamed Christmas Pudding, or Plum Pudding as my nana used to call it, for the holiday season! This month’s Recipe Redux challenge was the following: “Please share one of your favorite food memories and the healthier “redo” of the recipe.” This was an easy decision. Every year my beloved Nana brought her steamed “Plum Pudding” for Thanksgiving and Christmas. It was always my favorite, for reasons I’ll get into later. When I got her recipe card from my mom so I could make it myself, I discovered that the real name…
  • Tabbouleh with the Works + a Recap of the Whole Grains: Breaking Barriers Conference

    Meal Makeover Moms
    15 Nov 2014 | 1:04 pm
    This simple tabbouleh side dish is made with bulgur wheat, parsley, chickpeas, dried cranberries, and juicy tomatoes, and it’s bursting with fresh flavors and filling fiber. When you hear the words, “whole grains,” what foods come to mind? Whole wheat bread? Whole wheat pasta? Brown rice? Nutritious whole grains do, in fact, include wheat, but there are many, many more options out there to choose from including: Amaranth, Barley, Buckwheat, Corn, Millet, Oats, Quinoa, Rice, Rye, Sorghum, Teff, Triticale, and Wild Rice. As for “wheat,” the varieties you’ll…
  • Healthy Vegetable Side Dishes for Thanksgiving: A Recipe Roundup

    Meal Makeover Moms
    11 Nov 2014 | 5:14 pm
    If you asked a group of registered dietitians (especially dietitians who also write food blogs) what they’re making for Thanksgiving dinner, chances are, they’d all say … The vegetable side dish. Thats’s what we’d say! Dietitians love vegetables—that’s pretty obvious!—and Thanksgiving is the perfect time of year to show off the freshest produce of the season. We asked Blog Brûlée alumni to share their favorite holiday side dishes, and here’s what we got … and we also tossed in one of our own Meal Makeover Mom veggie creations. Read…
  • How to Make Cauliflower Steak + Cauliflower Steaks with White Beans

    Liz
    4 Nov 2014 | 5:37 pm
    Have you ever wondered how restaurant chefs take cauliflower and turn it into “steaks?” It’s easy, and in this post I’ll show you how! I’ll also serve up a protein-rich, vegetarian recipe for Cauliflower Steaks with White Beans that you and your kids will LOVE.  It may seem complicated, but with a cutting board, a sharp knife, and a little bit of patience, you can easily transform a head of cauliflower into hearty slices or “steaks.” As a mom and a dietitian obsessed with getting my family to eat lots of veggies, I’m always on the lookout for…
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    SaltShaker

  • Pancreas, Peas, ‘Pricots

    dan
    24 Nov 2014 | 5:10 am
    Let’s just dive right in to two week’s worth of menus here at the homestead…. New version of our roasted beet causa – going with the two-flavor potato base, green onion and yellow chili; the roasted beet salad, and two sauces, a black olive mayo and a spicy avocado puree. I’d love to come up with a way for our caldillo de congrio, more or less a Chilean conger and prawn chowder, to look prettier, but it’s always a hit in the flavor world. Remember sesos a la romana, the roman brain? I’ve been wanting to get those into a menu. But, brains were…
  • Bite Marks #7

    dan
    20 Nov 2014 | 5:13 am
    With exploring chili rabbits and cooking and everything else, I’m constantly amazed that I actually still have time to get out and have a bite or four at various new spots every few weeks, but somehow I manage. Of course, the chili rabbit project was spread out over weeks and I really only had to go to five places, a sixth I’d been to, and the seventh, never had the dish. So, I managed my requisite four bites to bring you another round of mini-reviews. Fall down and go Sushi Boom… another delivery service. Took forever to get here, two and a half hours after ordering,…
  • The Naysayers

    dan
    19 Nov 2014 | 5:20 am
  • Chili Rabbit

    dan
    18 Nov 2014 | 3:38 am
    I’ve recently become enamored of a particular Peruvian dish, the ajiaco con conejo. Actually, any ajiaco, because it’s one of the most delicious Peruvian potato preparations I’ve tried – when done right. Now, ajiaco basically means something in a chili sauce. The Peruvian version is quite different from the better known Colombian one, which is a soup, this is a potato stew, most typically it seems, with a blend of ají panca and ají mirasol, the common dried red and yellow Peruvian chilies, along with garlic, evaporated milk, huacatay and hierbabuena. The…
  • A Siamese in Peru

    dan
    17 Nov 2014 | 4:20 am
    Now that Peru is the new “it girl” in the gastronomic world, we can expect to see all sorts of trendy mashups. I may as well get ahead of the curve. I mean, we have – there aren’t many people out there doing a fusion of Andean and Mediterranean flavors and techniques, as is our core focus. Most of the new modern Peruvian cooking is focused on Nikkei cuisine, a now somewhat traditional (at least going on a couple of decades in Peru) connection between Peruvian and Japanese heritages. But there will likely be far more varied combos coming down the pike. Just to pick one…
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    LoveFeast Table

  • Velvet Plush Pumpkin Decorating & Gifts

    lovefeasttable
    30 Oct 2014 | 11:06 am
    Velvet Plush Pumpkins are perfect for gift giving and decorating.  Here’s some inspiration from LoveFeast Shop on what velvet pumpkin collectors are doing with their collectible plush pumpkins! Shop for Velvet Plush Pumpkins at LoveFeast Shop It’s full-out pumpkin season in our online boutique, LoveFeast Shop.  Many our adding to their velvet plush pumpkin collections or sending velvety pumpkin greetings across the miles to friends and family. Nothing says “thankful for you” better then a sweet 4″ velvet pumpkins send with a happy fall greeting. We’ve…
  • A Birthday Wish

    Kristin
    30 Sep 2014 | 6:06 am
    I’ve known you for 20 years, almost as long as I’ve known my husband. We’ve raised our babies together, parented our littles through scraped knees, hurt feelings and joyful discoveries. We’ve talked countless hours on the phone and worked side by side while on skype. We’ve moved states apart with the resolve it was just the beginning of a new chapter and not the end of an old. We’ve argued and struggled and wrestled when our first born-ness wanted to be heard…and we listened. We listened to the intent of each other’s hearts. We leaned in, even…
  • Tastemaker ~ The Inspired Room

    lovefeasttable
    22 Sep 2014 | 5:07 am
    Today we are excited to introduce our Tastemaker Series! We have invited friends all over the country to join us at our table and tell us a bit about themselves. These are women who embody what we call a LoveFeast Lifestyle. They like to linger at the table with their friends and family, they value the moment more than perfection, they love to create a beautiful and welcoming space and we just like them. Will you join us in welcoming our first Tastemaker, Melissa Michaels from The Inspired Room. We asked Melissa a few questions about memorable gatherings.
  • Velvet Acorns & Nests

    Chris Ann
    8 Sep 2014 | 8:59 pm
    There is something magical about this time of year.  While the bright beams of summer sun are still warming the grass, the breeze begins to blow a little cooler and the leaves start to softly rattle…before they fall. Presenting Velvet Acorns from LoveFeast Shop! Already in my garden I have found plenty of empty acorn stems let loose from the nut by squirrels. This year plenty of LoveFeast friends are gathering up their fall decor and getting ready to nest their homes with colorful and whimsical velvet acorns. Gathered a few in a nest for table settings or in a nook. Pile a bounty of…
  • French Nouveau Glitter Tipped Nails

    Chris Ann
    28 Aug 2014 | 9:21 pm
    The other day, I was flipping through the new InStyle Fall 2014 magazine and came across this current trend for nails, called the French Nouveau manicure.  It’s basically a sheer natural fresh coat of polish with a swipe of metallic glitter across the tips. A French Nouveau manicure is fun way to polish your nails.  It shows a little nod to a traditional french manicure, but with a hip-bump of irreverence. While french manicures are known for their precision, the idea with the French Nouveau manicure is to bit of carefree attitude to the polished finish. While I can’t say for…
 
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    MANGO and GINGER

  • Want: Bulls Bay OYRO

    Kit Pollard
    13 Nov 2014 | 6:45 am
    Garden and Gun just announced the winners of their 5th annual Made in the South Awards and, as usual, I am drooling. Especially over this:It's the Bulls Bay OYRO, a wood-fired oyster cooker designed and built by a man named Oliver Thames who lives in McClellanville, South Carolina. And it is amazing.As soon as I saw it, I emailed my family. Oysters are, after all, the food that connects us most.From the time we were little kids, stealing my dad's smoked oysters wrapped in bacon, my brother and sister and I have thought of oysters as the best kind of family treat.We have them at nearly every…
  • The Parties of Yesteryear

    Kit Pollard
    6 Nov 2014 | 9:42 am
    Adorable illustration of glasses for different bevvies. I'm working on something - a short article - that has me pulling out all the vintage cookbooks I've collected over the past few years.I keep them stacked upstairs in my office. They're out of my usual line of sight, so sometimes I even forget they're there. Until I need some historical perspective on something...then I go digging. And that's when I remember, all over again, how totally entertaining and awesome old cookbooks can be.For this project, I'm looking at recipes for winter cocktails (I know - some days it's hard to be me).
  • 1 Nov 2014 | 8:38 am

    Kit Pollard
    1 Nov 2014 | 8:38 am
    This is a cocktail menu: It's the menu at the Beaufort Bar, which is in the Savoy hotel in London.The menu was, apparently, conceived by the bar's head bartender, Chris Moore.Each drink is described both in words and via illustrated pop-up.How amazing and gorgeous is that?Via Fast Company.
  • Restaurant Revisits

    Kit Pollard
    30 Oct 2014 | 6:44 am
    This fall, we've found ourselves revisiting a lot of restaurants that we went to, first, to review.The end result? A bunch of good meals and crappy pictures. Here's the rundown:In mid-September, the night before my mom's birthday, we were in Annapolis, so we went to VIN 909 with our friends Suzanne and Clancy.VIN 909 was one of the first restaurants Cooper and I reviewed for The Sun; we liked it a lot. The wine is interesting and pizzas and small plates were very good.The same was true the second time around. The wait, I will admit, was crazy long (Suzanne and I left the boys at the…
  • Peak Food

    Kit Pollard
    28 Oct 2014 | 5:03 pm
    This New Yorker article, by British writer John Lanchester, is so good. It's personal and thoughtful and - most importantly for me - touches on something I find myself thinking about a lot. That something is the way food culture has saturated every other part of culture.It's not a new subject - I blogged about my own fatigue with "foodie" culture way back in 2007. Reading that post, in retrospect, is interesting - especially since at that point, I was just starting to dip my toe in the game of for-real food journalism. And because in 2007, the overwhelming "everyone's a critic" movement was…
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    Mango & Tomato

  • Raspberry & Ginger Jam With Orange Zest & Bourbon

    24 Nov 2014 | 8:37 am
    Last month I was challenged by Driscoll's Berries to incorporate their raspberries into a rugelach recipe from Dorie Greenspan's Baking Chez Moi cookbook. I was provided with a free copy of the book, a few coupons for raspberries and a gift card to use for the ingredients. I was otherwise not compensated for this project and as always all opinions are my own. Phew, not that that's out of the
  • Carrot Salad With Miso Ginger Dressing Inspired By Chez Sasha

    19 Nov 2014 | 8:39 am
    Lately I've been mildly obsessed with mild yellow miso paste...haha get it? Mildly ;) I've made Miso Brussels Sprouts with Dried Cherries and Pine Nuts and Miso Dressing for Roasted Acorn Squash. And I still had quite a bit of the paste left. Then I saw a fun recipe for Massaged Kale Salad with Miso Ginger Dressing and Garlic Chips on Chez Sasha's blog. Sasha (or Alexandra) and I have been
  • Vegetarian Pumpkin Curry With Peppers: Perfect For Cooler Weather & Meatless Monday

    17 Nov 2014 | 8:32 am
    It's cold. It's raining. It's grey out. When the weather turns into such grossness, I crave warm meals that I can eat while curled up on a couch. Think soups, chili, bowls of bubbling cheesy polenta, or in this case a curry. When coming up with a title for this curry, I completely forgot the name of the main ingredient, and called it a pumpkin. It's actually a red kuri squash. Use whichever
  • Ready For Thanksgiving? Try Miso Brussels Sprouts With Dried Cherries & Pine Nuts

    12 Nov 2014 | 8:51 am
    It's two weeks and a day before Thanksgiving!!! Are you in a panic mode? Are you excited? Could you care less?This year I'm flying to Utah to spend Thanksgiving with Rachael, aka La Fuji Mama, and her family. I'm PSYCHED!! It's been five years since the one and only time I met and hung out with Rachael, but we've stayed in touch, and I cannot wait for the #fujimangoreunion. Yes, we have a
  • Breakfast Tostada With Sabra's Basil Pesto Hummus & Fried Egg

    5 Nov 2014 | 7:54 am
    This is a Sponsored post written by me on behalf of Sabra Dipping Co, LLC. for SocialSpark. All opinions are 100% mine. When it comes to breakfast, as I've mentioned before on this blog, I'm definitely more of a savory girl. This past weekend I created a recipe using Sabra's Basil Pesto Hummus that takes minutes to make, looks impressive for a party of 1 or 5, and is a fun mess to eat. This
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    SheSimmers

  • Roasted Turkey with Thai Aromatic Paste

    Leela
    17 Nov 2014 | 1:32 pm
    From time to time, I get emails asking if I’ve ever tried to incorporate Thai flavors into my Thanksgiving turkey. I have indeed — though, I must say, only reluctantly and mostly to satisfy people’s curiosity. I guess the lack of enthusiasm on my part is due to this: while I eat Thai food all […] ....
  • Northern Thailand and Northeastern Thailand (Isan) Are Two Different Regions

    Leela
    14 Nov 2014 | 7:22 pm
    There’s the north of Thailand. Then there’s the northeast of Thailand.* The northeast is also known as isan, the term that never applies to the north. The two regions are separate and distinct in terms of food, dialect, culture, and geography. This is old news to most people. However, based on what I’ve seen in […] ....
  • African Chicken (Galinha à Africana) in the style of Henri’s Galley

    Leela
    3 Nov 2014 | 11:22 am
    I had a chance to visit Macau for the first time as an adult this past summer. After the first few hours there, I realized I should have planned a longer stay. I ate as well and variedly as I could, but even so I barely scratched the surface in terms of what this place […] ....
  • Hot Soppressata Macaroni & Cheese with Crispy Leeks

    Leela
    23 Oct 2014 | 5:31 pm
    Let’s take a little break from our regular schedule of Thai recipes. Earlier this year, the Wisconsin Milk Marketing Board has hired me, like they have every year for the past 4 years, to develop another macaroni and cheese recipe for their website, All Things Mac & Cheese. And I came up with this creamy, […] ....
  • Mon Dipping Sauce (น้ำปลามอญ) by Ong Bunjoon

    Leela
    28 Sep 2014 | 2:13 pm
    I recently fell in love with a book. I’m still head over heels as I’m typing this sentence. Long story short, I popped into a Kinokuniya during a quick layover in Bangkok early this summer in hopes of finding something tiny but texty and thrilling* to read on the 4-hour plane ride I’d catch later […] ....
 
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    Walker Tea Review

  • Tea Review 546: Republic of Tea’s Wuyi Oolong

    Jason Walker
    14 Nov 2014 | 5:30 am
      Origin: Taiwan Score: 88 Price (as of post): 1.75 oz = $20.00  to Walker Tea Review. Get complete access to Member Content.   Sign Up For The Newsletter. Sample provided by Republic of Tea. Walker Tea Review- a tea blog with tea reviews and tea tastings. Want to see a tea reviewed? Contact me: jason@walkerteareview.com
  • Tea Review 545: Teavivre’s Premium Tai Ping Hou Kui

    Jason Walker
    13 Nov 2014 | 5:30 am
      Origin: Taiping Houkeng, Xinming Village, Anhui Province Harvest: 25 April 2014 Score: 89 Price (as of post): 5 g sample = $3.00  to Walker Tea Review. Get complete access to Member Content.   Sign Up For The Newsletter. Sample provided by Teavivre. Walker Tea Review- a tea blog with tea reviews and tea tastings. Want […]
  • Tea Review 544: Lochan’s Doke Silver Needle 2F

    Jason Walker
    12 Nov 2014 | 5:30 am
      Origin: Pothia, Kishanganj, Bihar, India Harvest: 2nd Flush Score: 90 Price (as of post): 50 g = $10.oo  to Walker Tea Review. Get complete access to Member Content.   Sign Up For The Newsletter. Sample provided by Lochan Tea. Walker Tea Review- a tea blog with tea reviews and tea tastings. Want to see a […]
  • Tea Review 543: Teavivre’s Organic Superfine Dragon Well

    Jason Walker
    11 Nov 2014 | 5:30 am
      Origin: Tianmu Mountain, Lin’an County, Hangzhou Harvest: 15 April 2014 Score: 91 Price (as of post): 14 g sample = $4.00  to Walker Tea Review. Get complete access to Member Content.   Sign Up For The Newsletter. Sample provided by Teavivre. Walker Tea Review- a tea blog with tea reviews and tea tastings. Want to […]
  • Tea Review 542: PT Harendong’s Organic Medium Oolong

    Jason Walker
    10 Nov 2014 | 5:30 am
      Origin: Harendong Green Farm, Indonesia Score: 91  to Walker Tea Review. Get complete access to Member Content.   Sign Up For The Newsletter. Sample provided by PT Harendong. Walker Tea Review- a tea blog with tea reviews and tea tastings. Want to see a tea reviewed? Contact me: jason@walkerteareview.com
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    Unbreaded Site

  • The role of commercial real estate agent

    Emma
    26 Nov 2014 | 12:35 am
    Generally, we all know that the real estate agent is the one that is a bridge between the seller and the buyer of any property. He only charges a few amount on every transaction from both parties. The main responsibility of the commercial real estate agent is to complete the buying or selling process along with all the documentation. An agent plays various important roles for the process of buying or selling a property. A few important responsibilities of commercial real estate agents have been given below: The real estate agents give estimated price to the people who want to sale their…
  • It is critical to set yourself apart through marketing your orthodontics.

    Jon
    25 Nov 2014 | 1:49 am
    In the field of dentistry and orthodontics, the United States has reached an interesting point in time because there are not many individuals that are flowing into the field.  Rather, we are seeing large numbers of individuals that are seeking to enter more social sciences or liberal fields.  There is obviously a huge need and a growing need in each of the fields and as a result there has been a push toward the growth of private businesses in the respective areas.  The good thing about this is that there is a large amount of continuing education for just about anyone that enters the…
  • Kids cavities and your dental office

    Dan
    24 Nov 2014 | 2:28 am
    Kids often times have bad habits. We tried to teach them as best as we can but still for some reason for them to develop the right habits it sometimes takes extra effort outside the home like a pediatric dentist. When it comes to your kids in their teeth they need to know the importance of being able to keep them brushed keeping away from cavities and the importance of being able to go to their dental office frequently. Frequent visits to the dental office by kids help them to start out a good dental pattern. I think times kids learn the importance of brushing your teeth from the dentist. The…
  • Benefits and usefulness of shutters:

    Emma
    24 Nov 2014 | 12:26 am
    From the very past, people are continuously finding ways to improve the appearance of their homes. They applied various methods to give a new look to their residence. Like these, if you are thinking to bring a smart and unique change at your place of living then we will suggest you to use shutters for the treatment of windows. You can use shutters at the outer as well as inner side of houses. Latest types of shutters have a quite new range of benefits that keep them aside from old styles of window blinds and they can’t be ignored. Benefits of shutters: Shutters have insulation properties…
  • Things to Look for to Find the Right Jewelry Store

    Jess
    23 Nov 2014 | 2:55 am
    When most people think about fashion, they generally think of clothes, purses, scarves and other accessories. But typically, jewelry is one of the last things to cross peoples minds when it comes to fashion and popular trends. If you were to compare generations, however, by looking only at jewelry, you would find pretty drastic differences between the ages. Fashion in jewelry can be remarkably important, especially when it comes down to one special ring you will be wearing for the rest of your days. Believe it or not, engagement ring fashion tends to be a rather hot topic for many young…
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    In Jennie's Kitchen

  • pumpkin slab pie

    Jennifer Perillo
    19 Nov 2014 | 8:43 pm
    I know, it doesn’t look like much, but believe me that this pie will change your life. At least when it comes to making pie for a crowd. The weather changed rather abruptly last week. Between that and the sudden realization that Thanksgiving was around the corner, my cravings for pumpkin pie, both eating and […] Continue reading the rest of this post at www.injennieskitchen.com.
  • marathon soup

    Jennifer Perillo
    17 Nov 2014 | 6:52 am
    It’s officially soup season in upstate New York. Being a year-round soup lover, I celebrate this time of year because I can justify making it for dinner, amidst the complaints from my soup-hating children. Yes, I know, how can they not like a steaming bowl of homemade chicken soup? Usually I can get them to […] Continue reading the rest of this post at www.injennieskitchen.com.
  • foolproof pie crust

    Jennifer Perillo
    13 Nov 2014 | 1:18 pm
    Before I talk about that lovely looking pie crust above, I wanted to share some information from my morning drive. I popped into the city for brunch with a dear friend, and spent the morning commute listening to Brian Lehrer. The open enrollment period for health insurance under the Affordable Healthcare Act begins this Sunday, […] Continue reading the rest of this post at www.injennieskitchen.com.
  • mashed potato pie

    Jennifer Perillo
    11 Nov 2014 | 7:24 pm
    Compensation was provided by Safeway, Vons, Randalls and Tom Thumb stores via Mode Media. Growing up in an Italian-American family, Thanksgiving traditions were always a mash up of old and new—baked ziti served before the turkey is normal in every household, right? Eventually the baked ziti was weaned from our holiday table. In its place […] Continue reading the rest of this post at www.injennieskitchen.com.
  • homemade bagels

    Jennifer Perillo
    10 Nov 2014 | 9:05 pm
    I’m not sure where the time goes lately. It feels like I just shared the recipe for my turmeric tea blend, but the reality is that was two weeks ago. From this point on, I imagine the rest of 2014 will fade as fast as the sun just before it dips below the horizon. I’ve […] Continue reading the rest of this post at www.injennieskitchen.com.
 
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    Marinate Me Baby

  • Honey Smashed Yams

    Brian Child
    21 Nov 2014 | 2:25 am
    When I was a child, I didn’t have too many food hangups.  However, when it came to the Thanksgiving table there was this dish that was topped with marshmallows that I was at least leery of.... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • Broken Leg

    Danielle Edwards
    12 Nov 2014 | 8:23 am
    [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • Bourbon Highball

    Danielle Edwards
    12 Nov 2014 | 8:21 am
    [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • Episode 4 of Eat & Drink It | Getting Sauced!

    MarinateMeBaby
    11 Nov 2014 | 8:36 pm
      Getting Sauced! http://marinatemebaby.com/Podcast/Episode%204%20-%20Get%20Sauced.mp3 In this episode we start to talk turkey and how to get the right sauce!  We discuss our memories about... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • Episode 3 of Eat & Drink It | Full of Flavor!

    MarinateMeBaby
    4 Nov 2014 | 8:14 pm
      Keeping the Fall Menu full of Flavor & Simple http://marinatemebaby.com/Podcast/Episode%203%20-%20Full%20of%20Flavor.mp3 In this week’s episode of Eat & Drink it, Dani and Brian... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
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    Midtown Lunch

  • Gong Cha Classes Up Bubble Tea Near Bryant Park

    KarenL
    25 Nov 2014 | 7:00 am
    Since the closure of Sweet Heaven, Midtown West has been deprived of any serious bubble tea options. Along comes Gong Cha, an international bubble tea chain, to inject some alternatives into your afternoon coffee/tea routine. Their lofty claims of “tea fit for royalty” and lack of neon colors immediately signal that this is not your [...]
  • Japanese Comfort Food Hidden Down a Flight of Stairs

    KarenL
    24 Nov 2014 | 8:45 am
    Inconspicuously sandwiched between perennially busy Korean favorites Cho Dang Gol and Hanbat, you’ll find MEW Izakaya. Some of you are thinking, how authentic can a Japanese restaurant possibly be on this particularly Korean block of 35th St? Or why come here when there’s so many other asian options in the area? Well, their menu, atmosphere, [...]
  • 34th Street Partnership Responds to Street Food Post w/ More Misinformation

    Zach Brooks
    20 Nov 2014 | 8:47 am
    On Tuesday, when we wrote about the New York Daily News’ horribly under researched article about getting sick from street food we specifically called out Dan Biederman, the president of the 34th Street Partnership, for drawing incorrect assumptions from the misleading statistics printed in the article.  Yesterday he responded in an email to us (and [...]
  • Gourmet 53 Celebrating 20 Years With Retro Prices Tomorrow

    Andrea H
    19 Nov 2014 | 8:42 am
    It’s that time of year again, and this year they’re celebrating a big one! After being in business for 20 years, Cowgirl Catering, aka Gourmet 53, on 3rd Ave. btw 52nd & 53rd streets is rolling back prices to 1994 levels on Thursday from 11:30 a.m. to 3 p.m. You can get a “flashback lunch” [...]
  • The NYDN Article About Street Vendor Food Poisoning is the Kind of Rat Shit You’d Probably Get Food Poisoning From Eating

    Zach Brooks
    18 Nov 2014 | 8:48 am
    I’ll try to make this short and sweet because we all have better things to do than read about how poorly researched a New York Daily News article is… but a lot’s been made of the report yesterday that between June of 2011 and June 2014 the city of New York received 359 reports of [...]
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    Burp!

  • Cheesy Hasselback Sweet Potatoes

    12 Nov 2014 | 9:04 am
    Show of hands -- how many of you have eaten hasselback potatoes? Another show of hands -- how many of you have actually made them? Am I alone in saying that I almost never do? I feel like hasselbacks are one of those dishes (at least for me) that I love, but that I never bother to make myself. But all of that changed when I discovered hasselback sweet potatoes.Now, in their original and simplest form, hasselback potatoes are usually drizzled with melted butter, seasoned with salt and pepper and topped with bread crumbs. The rich butter absorbs into the potato during roasting, resulting in a…
  • An Homage to Milwaukee's Honey Pie Cafe: Salted Honey Pie

    20 Oct 2014 | 2:13 pm
    Ever since we made that Cherries & Cream Slab Pie this summer for the Go Bold with Butter blog, I've been a little obsessed with pie making.One of the things I've been obsessed about is the crust. I've never been good at crust... in fact, one failed attempt where the dough got so tough it was useless made me think I'd never tackle it again.But, then I heard Julia Child's words ringing in my ear. “The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.”  And I thought about the Julie/Julia Challenge we did back in 2009…
  • An Interview with Susan Fish and a Book Giveaway

    12 Oct 2014 | 8:30 am
    Susan Fish, hanging out in Ithaca, NY.So -- how many of you bought the Kindle edition of Ithaca after reading our last post?If you did, and you've started reading, you'll probably enjoy this interview we did with the author, Susan Fish.But, even if you didn't, you'll want to keep reading. Not only is Ms. Fish pretty interesting, but she was also generous enough to share one of her favorite fall recipes!And hey - if you're still looking for a copy of her book, we're doing a giveaway for one at the end of this post.What inspired the storyline in the book?I visited the town of Ithaca, New York…
  • Ithaca: A Book About Soup and Fracking

    9 Oct 2014 | 3:10 pm
    You know we've got a thing about soup, right?After all, we host our annual Soup Nights. And we've even been featured in a BOOK about Soup Nights.Well, I've also got a thing about novels. And writers.I respect them so much. After all, it takes a great deal of imagination and talent to create characters that seem real to the reader and a storyline that makes someone want to keep reading.So, it's kind of interesting that -- few weeks ago -- we happened to connect with an author who wrote a novel that revolves around soup.Well, kind of.The name of the book is Ithaca -- and each of the chapters in…
  • Pizza Casserole with Zucchini Crust

    23 Sep 2014 | 12:13 pm
    Are you inundated with zucchini from the garden? Tired of making zucchini bread?Yeah, we thought so (we are too).Then we've got another question for you: Do you like pizza? Do your kids?If the answer is "yes," we’ve got a recipe you're going to want to try.It's simple, really. Mix shredded drained zucchini with eggs and cheese. Spread it into a casserole dish and bake it for a while.Then top it with all of your favorite pizza toppings. Voila! This casserole combines everything that’s great about pizza with a vegetable-laden crust that tastes fantastic.We got the idea from…
 
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    GoodLife Eats

  • Maple Chipotle Roasted Sweet Potatoes and Brussels Sprouts

    Allison Ruth
    25 Nov 2014 | 8:45 am
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  • Caramel Apple Pecan Cheesecake Turnovers

    Katie Goodman
    21 Nov 2014 | 7:00 am
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  • Easy Pumpkin Coffee Cake with Toffee Streusel

    Katie Goodman
    20 Nov 2014 | 5:00 am
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  • Taste of Home Online Cooking School

    Katie Goodman
    18 Nov 2014 | 12:23 pm
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  • Thankful

    Katie Goodman
    15 Nov 2014 | 1:50 pm
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    Tomato

  • The new venues shaping St Kilda

    Ed
    5 Nov 2014 | 1:25 pm
    You’ve probably noticed that everything hip that is happening is in Fitzroy, Collingwood or the CBD. And perhaps Northcote or Yarraville. People are also doing things in St Kilda and somebody has to tell the story. St Hotel Imagine what the illegitimate love child of the Royal Saxon and The Prahran Hotel would look like. It would probably be very much like the St Hotel, the reimagined Saint nightclub in St Kilda, which is almost finished and may open very soon. Last week 700 or so local riffraff, venue owners, girls, boys, girls who are boys, girls looking for boys (and daddies) packed…
  • What next for St Kilda and the Dog’s Bar?

    Ed
    1 Oct 2014 | 10:50 pm
    Has St Kilda lost its mojo as a destination or has the rest of Melbourne caught up? As I write this the Dog’s Bar is ten minutes from re-opening (at 4pm October 2 2014) under a new manager and what was Slow Down at Harley Court is now The Nelson, a cool looking rum bar, that opens on October 17 at 4pm I see the story of St Kilda’s decline and potential for rejuvenation as the story of the Dogs Bar, where the former owner operator of 12 years was kicked out for reasons you can read about here. Once St Kilda was the place to be. Circa The Prince with its white leather banquettes was the…
  • The rules to order a Lune Croissant

    Ed
    25 Jun 2014 | 6:22 pm
    Queues who needs them? I’ve learnt to accept the queues for restaurants on Flinders Lane. I’ll pick an unpopular night and/or time for a visit. Or I’ll plan a Negroni or two around the corner for the hour or so I have to wait. Lune Croissant is a different story. People are rising before dawn to queue for croissants (see pics). Not only that they are queueing in the dark and the cold but are leaving empty handed, myself included. It’s utter madness. And I have several problems with what is going on. First, of all there is a lot of guesswork as the website doesn’t…
  • The Lobster Cave and the confusions of confusions

    Ed
    7 Jun 2014 | 11:05 pm
    by Pam and Ed Imagine you were going to spend $330 on a meal for two. You could go for a four course a la carté at Vue de Monde for $150 a head (subject to the day and time of the week). You may bust your budget when you order a glass of wine each. Still, you get the full Vue De Monde experience. And the view. Or you could visit the Tuesday night Chef’s Table at Attica for $125 a head for five course meal and find plenty of options for the remaining $89 wine budget. Or you could leggit down to Beaumaris to the bizarro world of the Lobster Cave and for $329 a three course meal complete…
  • Melbourne’s top 200+ blogs April 2014

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

  • Holiday Party Recipes Call For Mini Baked Crab Cakes #SeasonedGreetings #ad

    Aly
    24 Nov 2014 | 11:47 am
    This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. Gearing up for the holidays, I am always on the hunt for some great holiday party recipes.  I have some tried and true appetizers and delicious party food at the ready whenever I entertain.  There are some dishes that I adore when I’m out and about but don’t often make – like crab cakes.  I love a great crab cake – crispy exterior with a soft meaty interior.  Serve it with a mustard remoulade sauce or a spicy tarter sauce and I’m in heaven.  However,…
  • Quiche Made Chic – Mini Pancetta Mushroom Quiche #TimetoBelieve #CleverGirls

    Aly
    24 Nov 2014 | 12:25 am
                CommentsLove the idea of using asiago cheese as a base! Tekesha ... by Tekesha  
  • 16 Delicious Ideas For Your Thanksgiving Feast

    Aly
    21 Nov 2014 | 6:07 am
    This post is sponsored.  My opinion is my own. Can I tell you something?  For the past couple of weeks I have drawn a blank when it comes to planning my Thanksgiving Menu.  I normally am the type of gal that plans out my menu weeks in advance. By now I would have had the shopping lists organized, broken down by aisle and grocery store because, as y’all know, the best sales are at multiple stores (turkey at one, cranberries at another, etc.).  I start thinking about what needs to be made, plotting out the timeline so the day of I won’t be a frazzled mess. This year, between…
  • A Classic Made Easy – Five Cheese Fifteen Minute Stovetop Mac and Cheese

    Aly
    19 Nov 2014 | 6:07 am
    I adore a good cookbook. I always seem to have one at the ready to peruse, gain some culinary inspiration, learn some tips and tricks and adore the pretty pictures contained within its pages. Back Around the Table: An “In the Kitchen with David” Cookbook from QVC’s resident foodie, David Venable, has been on my “must get” list since I heard about it. I have his first cookbook and adore it so I knew his second would be just as great if not better! David Venable is a staple at QVC. So many of my favorite chefs and bloggers have appeared on his show, In The Kitchen…
  • Bourbon Pecan Pumpkin Pie – Perfect For The Holiday Table #BRMHolidays

    Aly
    15 Nov 2014 | 7:34 pm
                CommentsCombining two classic fall pie flavors – genius! I love Bob's ... by AnitaThis pie looks amazing! I was testing out this combination too ... by SusanI love a little bourbon in my pecan pie. Pure deliciousness! ... by Renee - Kudos KitchenYou can't go wrong with pecan pie, but with BOURBON?? I could ... by Jessica (Savory Experiments)You had me at bourbon! Lana recently posted..Sweet Potato ... by Lana  
 
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    Kahakai Kitchen

  • Ottolenghi's Spicy Chickpea and Freekeh Soup with Herby Creamed Feta Paste: Warm and Spicy Goodness for Souper (Soup, Salad & Sammie) Sundays

    23 Nov 2014 | 3:50 pm
    I rarely open a new cookbook and start from the beginning. Usually I immediately head for the soups--especially when it comes to Yotam Ottolenghi, who is the master of combining ingredients and flavors into truly fabulous soups. So when I received my copy of Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi, I went right to the Simmer section where this Spicy Chickpea and Bulgur Soup caught my eye.I made a couple of small changes--subbing the bulgur for freekeh (a roasted green wheat) because I have a large bag from Costco that needs using up, and swapping in Greek yogurt for…
  • The Book Tour Stops Here: A Review of "Prism" by Roland Allnach, Served with Dark Chocolate Bark with Almonds & Smoked Sea Salt

    20 Nov 2014 | 4:15 pm
    Deep, gritty, eclectic glimpses of life and humanity--a short story collection that encompass multiple genres set in the present, the past and the future, is Prism by Roland Allnach. Kahakai Kitchen is a stop on the TLC Book Tour for Prism (and my guess is this is the only blog pairing the review with a recipe), so I'm serving it up with some shards of Dark Chocolate Bark with Almonds & Smoked Sea Salt--rich, dark and fractured like the stories themselves.      Publisher's Blurb:Prism presents the best of Roland Allnach’s newest stories together with his most…
  • Sicilian Tuna in Stemperata Sauce (Sicilian Sweet & Sour 'Salsa') with Zucchini Noodles

    18 Nov 2014 | 2:23 pm
    Local ahi tuna steaks seared with a touch of balsamic glaze, served with sweet and sour Sicilian stemperata sauce--chunky like a salsa. This is a quick-to-make dinner with great flavors. I wanted pasta but didn't want all the calories and extra carbs so I kept it fresh with some spiralized zucchini noodles (we get local zucchini year-round here), sauteed with a touch of olive oil and oregano to match the sauce. Diana says, "Sicily is tuna heaven. The fish is served in hundreds of ways--in countless tomato sauces, with almonds, with oranges, with vinegar and onions, raw, marinated, with pasta…
  • Giada's Cranberry Soup with Curried Shredded Brussels Sprouts for Food 'N Flix November Pick: "Pieces of April" and Souper (Soup, Salad & Sammie) Sundays

    16 Nov 2014 | 5:15 pm
    I'm hosting Food 'N Flix for November and my pick is the indie-comedy-drama "Pieces of April" starring Katie Holmes, Patricia Clarkson and Oliver Platt. (The announcement post with all of the details is here.) Since I tend to slide in my Food 'N Flix posts right under the wire, I thought as a responsible host, I would change it up and actually post a couple of weeks before the deadline. Plus, if you are tired of pumpkin and squash soups starters and having the standard cranberry sauce on your Thanksgiving plate, here's a new recipe to shake things up a bit--a variation of Giada De Laurentiis'…
  • Moroccan-Inspired Sweet Potato Hummus: A Simple Healthy + Delicious Recipe {One Photo Friday}

    14 Nov 2014 | 7:37 pm
    Here's a confession... I am not a big fan of sweet potatoes. Nutritionally, I can fully get behind them as they are so chock full of vitamins A and C, antioxidants, and a plethora of other nutrients. But flavor-wise, not so much. I think it's the sweetness that my taste buds try to tell me doesn't below in anything labeled potato. But, I have a habit of buying random vegetables and other healthy foods that I am not particularly fond of and challenging myself to find a way to like, maybe even grove to love them--in a way that doesn't involved deep-frying. ;-) This creamy,…
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    Daily Blender

  • Dining and Drinking: 48 Hours in… Portland

    Jennifer Heigl
    5 Nov 2014 | 6:00 am
    Oh, Portland. After a decade, you're finally starting to grow on me. Your rivers, your bridges, your crazy cyclists. The food and drink selection, however, is certainly one of your shiny bits. The post Dining and Drinking: 48 Hours in… Portland appeared first on Daily Blender.
  • A Taste of Mexico City [SPONSORED]

    Guest
    27 Oct 2014 | 1:20 pm
    Mexico City. The heart of a multi-faceted, history-rich country spanning lifetimes. A city so full of life and adventure, from city streets to city eats - where to begin? The post A Taste of Mexico City [SPONSORED] appeared first on Daily Blender.
  • All Jane No Dick Comedy Festival Hits Portland For A Second Round

    Kat Vetrano
    15 Oct 2014 | 11:11 am
    Between Ian Karmel and Ron Funches appearing on WTF with Marc Maron’s podcast, and Shane Torres’ Farewell Show before he heads off to NY... The post All Jane No Dick Comedy Festival Hits Portland For A Second Round appeared first on Daily Blender.
  • Dining and Drinking: 48 Hours in… San Francisco

    Jennifer Heigl
    1 Oct 2014 | 9:36 am
    We’re venturing to the west coast today, to the place where hearts are left and the Fernet flows freely – beautiful San Francisco, California. The iconic city by the bay is not only a tourist’s dream, it’s food and drink destination, with an abundance of cocktail pioneers and Michelin stars. The post Dining and Drinking: 48 Hours in… San Francisco appeared first on Daily Blender.
  • Daily Blender Exclusive: Author Christopher Moore

    Jennifer Heigl
    27 Aug 2014 | 5:35 am
    As a Midwest kid who grew up in a faith-heavy community, it almost felt a little sacrilege to read Christopher Moore’s Lamb. The story of Jesus’s teen years as told by his best friend, Biff, Lamb spins the story of the Messiah’s early life, before the healing and the leading and the fishes and the whatnot. The post Daily Blender Exclusive: Author Christopher Moore appeared first on Daily Blender.
 
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    Chocolate & Zucchini

  • Five Baking Lessons from Huckleberry’s Zoe Nathan

    clotilde
    24 Nov 2014 | 8:27 am
    Huckleberry is a bakery and café in Santa Monica that is run by baker Zoe Nathan and her husband Josh Loeb. Although I’ve never had a chance to visit myself, I understand it’s a wildly popular place that has successfully disproven the nay-sayers who told Zoe Nathan that, “nobody eats bread and pastries anymore,” least of all in LA. Earlier in the fall Zoe Nathan released her first book, published by Chronicle Books and also called Huckleberry, and after hearing her on the Good Food podcast I was very curious to see it. It did not disappoint: it is a gorgeous book,…
  • “Cheesy” Kale Chips Recipe

    clotilde
    19 Nov 2014 | 7:56 am
    I’ve recently set out on a mission to prune my cookbook collection, and it has felt wonderful. It is not a quick process, but it’s a fairly straightforward one: every weekend I pick one book, two at the most, to go through carefully, leafing through its every page and marking the recipes that call to me. For some I’ve already done the work years ago when I first acquired the book, and I have been surprised to see that few of the recipes I had tagged then still do anything for me now. Often times it’s a type of recipe for which I’ve since found My One (say, my…
  • Vegan Quiche Filling Recipe

    clotilde
    12 Nov 2014 | 6:27 am
    A few weeks ago, I had a special guest over for dinner: my American pen friend Amy, whose family hosted me in their Michigan home the summer I turned fifteen. This was a life-defining trip for me: it was my first time in the US, a.k.a. the coolest country in the world in the eyes of this French teen, and Amy’s parents made it count in a way I’ll forever be grateful for, taking us on roadtrips in their minivan (with a television and VCR inside!) to Canada and to New York City (New York City!), and generally making sure I had a grand time. Everything was a source of gleeful…
  • Belgian Waffles (Liège-Style) Recipe

    clotilde
    5 Nov 2014 | 7:09 am
    I spent my childhood eating Liège waffles we bought at the grocery store. Those thick and cake-like grids studded with sugar crystals seemed to me infinitely superior to the thin waffles stuffed with vanilla cream that my sister prefered and I ignored disdainfully. I hadn’t eaten such waffles since my teenaged days — I stopped buying supermarket pastries years ago — but they made a major comeback into my life earlier this year, when a tiny Comptoir Belge opened a stone’s throw from my house, at 58 rue des Martyrs. This stand offers Belgian waffles in the style of…
  • October Favorites

    clotilde
    3 Nov 2014 | 6:55 am
    A few of my favorite links and finds for the past month: ~ EDIBLE FRENCH was featured in the New York Times T Magazine. ~ I was also invited to talk about EDIBLE FRENCH on one of my favorite radio shows, Even Kleiman’s Good Food on KCRW. ~ A new photography book explores chefs’ favorite tools and what they mean to them. ~ Cooking smells as pheromones for the home. ~ What breakfast looks like if you’re growing up in Tokyo, Istanbul, or Reykjavik. ~ 25 Hindi expressions related to food. ~ If you’ve enjoyed my Parents Who Cook interview series, here are more words of…
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    David Lebovitz

  • Far Breton

    David
    26 Nov 2014 | 1:15 am
    The other day, while minding my own business, taking a casual stroll about town, I suddenly realized that I’d written “Bonne anniversaire,” or “Happy Birthday,” in French, here on the site. It’s an honest mistake because the happy (or bon, er, I mean, bonne) expression is pronounced bonneanniversaire, rather than bon (with a hard “n”) anniversaire, because, as the French would say, it’s “plus jolie,” or simply, “more beautiful.” (And I’m pretty sure I got that jolie right. Since it refers to…
  • This Weekend at the Paris Market

    David
    23 Nov 2014 | 11:43 pm
    As the weather turns cooler, the skies of Paris take on that violet-gray color that we’re all (too) familiar with, which means the onset of winter. When you live in a space-challenged city like Paris, that means going through those long-forgotten boxes you’ve stored away since last spring, and sadly putting away those short sleeve shirts and linens, replacing them in your closet with wool coats, scarves, and mittens. (Although I think I am the only adult in Paris who wears them. The other people, over eight years old, wear gloves.) The outdoor markets of Paris take place, rain or…
  • Paris Booksigning, Sunday – November 30th

    David
    23 Nov 2014 | 1:31 am
    Next Sunday – November 30th – I’ll be at WHSmith Paris for a booksigning. I’ll be at the book shop from 4pm to 5:30pm to meet and greet. There will be copies of My Paris Kitchen and The Sweet Life in Paris, as well as a limited amount of copies of The Great Book of Chocolate and Ready for Dessert. It’s the perfect opportunity for some holiday gift shopping – for yourself, or for friends or family. Or both! If you can’t make it to the event, you can order a book from WHSmith and pick it up at the store, or have it shipped to you. (Depending on your…
  • A Visit to Moët & Chandon

    David
    19 Nov 2014 | 6:48 am
    One of the things that France is known for, and does very well, is luxury. Or, as it’s shortened to, in French — le luxe. It’s a world that I don’t often dip into. In fact, I’m usually on the other end of the stick. When I worked in the restaurant business, I was always the one in the back of the kitchen, stirring and baking away while everyone else was having a fancy dinner. My idea of luxury in those days was getting home at 2am, taking a shower, putting on a bathrobe, and eating a bag of tortilla chips and salsa with my feet propped up on a cushion while watching…
  • Alain Ducasse at the Plaza Athenée Restaurant

    David
    16 Nov 2014 | 10:19 pm
    A few years ago in Paris, I was invited to a special lunch by Dan Barber, of Blue Hill in New York City, who prepared a meal at the restaurant of Alain Ducasse at the Plaza Athenée. I’ve been fortunate to be on the guest list for some of these meals, including ones that profiled Japanese and Chinese chefs, meant to introduce the foods of other cultures to journalists and food professionals here in Paris. Of course, Alain Ducasse has upscale restaurants in Paris, Monte Carlo, New York, and Tokyo. But during a recent renovation of the Plaza Athenée hotel in Paris, Chef Ducasse and his…
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    Dorie Greenspan - On the Road and in the Kitchen with Dorie

  • Cookbooks by Friends: The 2014 Edition

    Dorie Greenspan
    24 Nov 2014 | 11:15 am
     Finally, I'm managing to post my list of Cookbooks-by-Friends early enough so that it might actually be a help when you're ready to buy holiday gifts for family, friends or yourself.  As always, I've included only books by friends.  And, as always, since my friends are so amazingly talented, the list is pretty swell. If I've forgotten anyone of my friends, forgive me.  Also, please write and tell me. And if you, dear readers, have holiday favorites, please write and tell.  Since organizing my cookbooks, I now have room for a few more. Let's start with…
  • Raspberry-Cranberry Cheesecake: For Now and For Thanksgiving Too

    Dorie Greenspan
    15 Nov 2014 | 2:35 pm
      Some of my favorite recipes are the ones that invite what I call Playing Around or, in Baking Chez Moi and Around My French Table, a Bonne Idée, a good idea, or a way to change them a bit and make them more your own.  Few recipes are as tweakable as the formerly all-American cheesecake.  I say 'formerly', because once I started making cheesecake in Paris, my second home, my French friends happily adopted it as a Gallic delight.  And when I added fresh raspberries and a quickly-made raspberry-cranberry jam, the cake became a citizen of the world and my go-to…
  • Baking Chez Moi Hits The New York Times Bestseller List and I Hit The Road

    Dorie Greenspan
    13 Nov 2014 | 5:46 am
    Baking Chez Moi was born October 28, 2014 and got the best birthday present on November 9 – a place on The New York Times Bestseller List! I got the news when I was in a car going from one event to the next and feeling sooooo tired. You'd be surprised at how energizing a spot on that coveted list can be! If I hadn't been in a seatbelt, I might have hit the roof. Thank you to everyone at Houghton Mifflin Harcourt, my publishers, especially Rux Martin, my fabulous editor, and to everyone who bought a copy of the book. As the French would say, “Merci mille fois” which is a…
  • Custardy Apple Squares from Baking Chez Moi: The Video + Recipe

    doriegreenspan
    30 Oct 2014 | 11:24 am
     I'm predicting that this is going to be one of the most popular recipes from Baking Chez Moi.  It's wonderfully delicious, super-easy to make and uses ingredients you probably already have.  Plus it comes together quickly and can be eaten shortly after it comes out of the oven.  Perfection!Special thanks to OXO for letting us use their kitchen.  And many thanks to PotLuck Video and Ali Rosen for inviting me to bake with them. 
  • CBS This Morning Saturday: The Dish

    doriegreenspan
    27 Oct 2014 | 4:20 am
     I think of Baking Chez Moi (BCM) as the sweet version of Around My French Table (AMFT) and on CBS This Morning: Saturday's The Dish I got the chance to create a meal from both books: All the savories came from AMFT and the desserts were from BCM.Take a look at the video and then visit The Dish for all the recipes.Thank you Marci Waldman, The Dish's great producer, and hosts Anthony Mason and Vinita Nair.  It was great dishing with you. 
 
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    Alexander Lobrano

  • Pavillon Ledoyen, Paris – Chef Yannick Alléno’s Comeback is a Quiet Triumph, and That’s a Good Thing, A-

    Alexander Lobrano
    19 Nov 2014 | 8:01 am
    Yannick Alléno @ Geoffroy de Boismenu   When chef Yannick Alléno  turned on the gas at the Pavillon Ledoyen on July 1, 2014, it was poignantly apparent to all early visitors to his new restaurant that he was exultantly relieved to be cooking again. After all, he’d been without a Paris kitchen of his own for over a year and a half since January 2013 when he left Le Meurice, the opulent dining room at the Hotel Le Meurice where he’d won three Michelin stars. And for anyone who’s known him as long as long as I have–we first met after the excellent dinner at the…
  • Le Frank, The New Restaurant at La Fondation Louis Vuitton, Paris, B+

    Alexander Lobrano
    5 Nov 2014 | 5:57 pm
    On my way to dinner at Le Frank, chef Jean-Louis Nomicos’s very good new restaurant at La Fondation Louis Vuitton in Paris, I found myself musing on museum dining. I’ve always had a soft spot for museum restaurants, even if many of them have never previously been very good, because they were such a relief from the long studious hours I was required to spend gazing at saints with arrows sticking out of their sides or fleshy ladies being chased by a satyr or other paintings in the museums I was taken to in various East Coast cities as a boy by my well-meaning mother and grandmother.
  • Restaurant 52 Faubourg Saint Denis, Paris – Good Casual Dining in the Trendy 10th Arrondissement, B-

    Alexander Lobrano
    23 Oct 2014 | 11:14 pm
    With the opening of Restaurant 52 Faubourg Saint Denis, a studiously hip bistro with non-stop service, shrewd restauranteur Charles Compagnon continues to define the emerging culinary style of Paris’s rapidly gentrifying 10th Arrondissement. This new place, which occupies a former butcher shop on the Faubourg Saint Denis neighborhood’s busiest shopping street, expands on the style he originally launched when he took over L’Office, the still very good modern French bistro that brought an initial gust of hip into a quiet faded residential corner of the quarter then dominated…
  • Restaurant Pages – The Best New Restaurant of La Rentrée (Fall Season) 2014, A-

    Alexander Lobrano
    10 Oct 2014 | 5:31 am
    On the eve of my California book tour, I’ve been thinking about all the good news from Paris I’ll have to share, since this year’s rentrée (Fall season) has seen so many superb openings, with the best new restaurant among them being Restaurant Pages, a handsome new bistro near the Arc de Triomphe by Japanese chef Ryuji Teshima. I had already been to Porte 12 and Neige d’Ete, the two other stand out newcomers, before I went to dinner at Pages. To be perfectly honest, I arrived for this meal feeling a little weary of the trope of new restaurants in Paris these days: a…
  • “So What is French Food?” Benoit and Gaby Offer a Delicious Answer to That Question in New York City

    Alexander Lobrano
    9 Sep 2014 | 3:40 am
    The Sofitel, New York City   “So what is French food?” she asked me. I very much doubt that she’ll ever read these words, but before all else, I want to thank Betty Russo for both her question and her kindness. Several months later, I still cringe when I remember the way our conversation began. On a warm Spring night, a New Haven bound Metro North train jolted when the transformers were turned on, and then gently rocked its way out of New York City’s Grand Central Station and under Park Avenue to come above ground a few minutes later just before a stop at 125th…
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    John Talbott's Paris

  • Gare au Gorille in the 17th: Open only a week and already going strong.

    John Talbott
    25 Nov 2014 | 7:29 am
    7.9 Le Gare au Gorille (named not after the stations and railway tracks beside it but the 1952 Georges Brassens song), 68, rue des Dames in the 17th (Metro: Rome), 01.42.94.94.24.02, closed Sundays and Mondays has only been written up so far TMK by Yves Nespoulous who went on opening night a week ago, but there were 4 critics I recognized today so count on the other big boys and girls weighing in soon.  It has the now manditory grey metal fascade, a simple 2-2-2-2 "menu" and a sleek, stark (not by Philippe) and inviting interior - plus inviting, warm, welcoming staff (who knew…
  • Emile Bernard at the Orangerie: Do you like him? Here's your chance.

    John Talbott
    24 Nov 2014 | 10:30 am
    There is a block-buster show of Emile Bernard at the Orangerie until January 5th and if you like him or Van Gogh, Cezanne and Gauguin; whose works echo as you walk through this wonderful exhibition, which is not surprising since he painted elbow-to-elbow with them, you'll leave this show with a smile. 2 Wows!
  • Reviews of reviews: The week of November 17th, 2014

    John Talbott
    24 Nov 2014 | 9:41 am
    Monday-Tuesday, in A Nous Paris, Philippe Toinard reviewed and gave 3/5 to the well-known Le Timbre in the 6th, which Chris Wright has turned over to two French owners serving cepes, duck breast and chocolate dessert for 26 at lunch and 34, 41 and 49 E at dinner except Sunday and Monday; while Jerome Berger gave 3/5 to the aforementioned Comptoir Canailles in the 9th.  Ordinarily I don’t give home-eating information but Alexis Chenu gave an interesting list this week, all of which have websites from which to…
  • L'Authentique in the 15th: Authentic - you betcha.

    John Talbott
    24 Nov 2014 | 8:19 am
    3.0  L'Authentique, 167, rue de Vaugirard in the 15th, 01.42.19.07.43, closed weekends, was chosen by one of my friend/colleagues who is a food and wine expert in town,following an interview I gave other colleagues on a theme of "An old guy's memories of history."  The menu is one of those long bistro lists with all the old favories, updated with the "made in house logo." For firsts, Colette had a potimarron soup with bacon bits and I had gambas in a cream soup; both were average.  The rest of the group had terrines, etc. Then I had stuffed…
  • 52 Rue du Faubourg Saint Denis in the 10th: Charles Campagnon Scores #3.

    John Talbott
    23 Nov 2014 | 7:16 am
    6.3 52 Rue du Faubourg Saint Denis in the 10th, address obvious, no phone, no reservations, open 7/7 8 AM to 12 midnight (Metro: Chateau D'Eau) is a sort of cantine/neobistro/restaurant that a dear friend in the business said was one of the best meals of her rentree.  It serves breakfast, lunch, high-tea, dinner and snacks between those occasions. The French friend we've known the longest in Paris started off with a carpaccio of daurade, with lemon/pears/wasabi, macademia nuts and parsley, Colette had a nut sable with different colored beets cooked in Port, celery and white…
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    Pham Fatale Recipe Feed

  • Pumpkin Banana Cupcake Recipe

    25 Nov 2014 | 12:54 pm
    Little Aria asked to see one of her favorite classmates, Colin, on a playdate. Aria can be very detail-oriented and asked if we could prepare mini cupcakes for the occasion. To make the sweet treat a lot more playful for the children, I topped the cupcakes with icing and sugar cookie letters. The cake part is made with mashed bananas and pumpkin and I used an alphabet cookie cutter set. Aria helped out all through the baking process and she loved it. Colin loved the cupcakes too, and I was amazed to see he knew his alphabet as well. Isn't it impressive at only the tender age of three? It was…
  • Thanksgiving Pumpkin Dessert Featured in TODAY

    21 Nov 2014 | 10:10 am
    Today, my pumpkin mousse is featured on Today.com. The article is about alternatives to traditional pumpkin pie. You can see other delicious desserts such as pumpkin pie cookies, double-layered pumpkin Oreo cheesecake, peanut butter pumpkin fudge or cherry jam heart pie pops.
  • Risotto with Collard Greens

    20 Nov 2014 | 11:16 am
    The temperature has been dropping in the Bay Area. As the morning mist cleared, I decided to prepare comfort food for Aria's lunch today. I made a decadent risotto flavored with smoked Gouda, a bit of red bell pepper and collard greens. You would pobably never have paired adjectives such as luscious or decadent with healthful collard greens but this rice dish fulfilled my goal. I got my little toddler to eat her vegetables and I'm delighted to see she actually enjoyed collard greens! Full Recipe...
  • Delicious Thanksgiving Side Dishes

    18 Nov 2014 | 11:24 am
    It seems unbelievable that we're only a week away from Thanksgiving now. If you haven’t figured out what to prepare for your special feast, I’ve compiled a list of my versions of our family's favorite side dishes such as mashed potatoes, stuffing and numerous roasted vegetables. Hope you feel inspired! Full Recipe...
  • Thanksgiving Appetizer Ideas

    13 Nov 2014 | 10:26 am
    Our typical Thanksgiving starts with my husband Lulu watching the game, so we usually have a pre-Thanksgiving dinner with bite-sized portions before the Gargantuan feast. This year, Sunny will be back home from her college dorm and will be accompanied by her roomie, whose family lives on the East Coast. I'm sure serving appetizers to the two petite young ladies won't scare them away from our "real" Thanksgiving. I've listed a few appetizers I prepared over the years; I'm still not sure which ones will make it to the table in a few days. Happy planning! Don't forget to take…
 
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    bell'alimento

  • Spicy Dark Chocolate Espresso Roasted Almonds

    Paula
    25 Nov 2014 | 11:28 am
    The holidays are here which means we’re all seriously BUSY running around like chickens with our heads cut off.  Between the shopping, the planning, the cleaning the COOKING things are just NUTS. Literally! These spicy dark chocolate espresso roasted nuts are perfect for snacking and YES even holiday gift giving! I don’t know about you but I love edible gifts. I’d much rather have some tasty treat vs. an ugly Christmas sweater that’s never going to see the light of day (well unless there’s an ugly Christmas sweater party to go to). Amen? These chocolatey…
  • Apple Cinnamon Dutch Baby

    Paula
    24 Nov 2014 | 5:00 pm
    “What the heck is a Dutch Baby and why would we be eating one?” Questions asked by my children while serving this for BRINNER the other night. I can understand that they might be confused but there’s no confusing how delicious these little puffs of pancake are. You might have heard these referred to as: a German pancake, a Bismarck, or a Dutch puff. I think of them as a cross between a popover and a pancake with the added bonus that it doesn’t have to be flipped. Nope. You mix up this beauty and then pop it into your cast iron skillet and then into the oven. Quick and…
  • Favorite Recipes for Your Thanksgiving Table

    Paula
    24 Nov 2014 | 3:38 pm
    ITALIAN SAUSAGE & SWEET BREAD STUFFING HAPPY THANKSGIVING! Well almost.  We know with over 1000 recipes here on our site searching can be cumbersome. Heck, even I sometimes forget a recipe until I run across it. To help make things easier (because cooking for a crowd is stressful enough), we’ve compiled all of our favorite Thanksgiving recipes in one easy to find post. We’ve included everything from starters to sides, the starring attraction and of course sweets! Because we’re never one to do the minimum, we’ve even thrown in a DIY table scape project (easy enough…
  • Crock-Pot Slow Cooker Italian Meatballs

    Paula
    21 Nov 2014 | 10:56 am
    Ask and ye shall receive. At least in the case of crock-pot slow cooker recipes. I love getting emails from you awesome readers (well almost all of you – there is this one person  ehem … ) telling me you made something and loved it, asking me where I purchased an item, asking for more of a certain type of recipe.  Lately I have been inundated with requests for more crock-pot slow cooker recipes. Perfect timing because I’ve partnered with Crock-Pot® Slow Cookers to bring you a few recipes using their new Crock-Pot® Smart Slow Cooker WeMo Enabled. What does that mean? It…
  • Cinnamon Apple Cranberry Sauce

    Paula
    19 Nov 2014 | 8:47 am
    Holy cow, next week is THANKSGIVING! Yes, gobble gobble until we can’t wobble. I will be enjoying my Mom’s cooking this year. Happy. Happy. Dance. I don’t care how ehem old I get, there’s nothing like your Mamma’s cooking is there? What I’m most looking forward to is talking her into making Turkey and Dumplings with the leftover 10 pounds of turkey that I KNOW we’ll have. My Mom has ALWAYS over cooked. I’m guessing it stems from the years of always having extra guests at our table. My Dad was forever bringing home Air Force boys with no family…
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    Chef Tom Cooks - Recipe Blog

  • Purple Haze Smoothie

    admin
    11 Nov 2014 | 6:41 pm
    I recently had the opportunity to sample Cocozia’s new 16.9 ounce package of coconut water.  I often use coconut water in my breakfast smoothies and the larger size is perfect for making two portions.  Coconut water is always great for hydration, helps digestion, lowers blood pressure and is rich with nutrients.  This purple haze smoothie is sweet and full of wonderful goodness to start your day off right. 1 cup mixed berries 2 cups pineapple 11 oz Cocozia coconut water 1 cup rice milk 2 tablespoons protein powder 1 tablespoon flax seed oil Put all ingredients in a blender and mix…
  • Crock Pot Chicken Stew

    admin
    31 Oct 2014 | 9:51 am
    This easy to prepare crockpot dish is full of flavor and perfect for a mid-week meal. 3 skinless boneless chicken breast – about 2 pounds – trimmed and cut into 1 inch cubes 1 large onion – diced 4 carrots, pealed and diced 2 celery stalks diced 4-5 potatoes, pealed and cut into 3/4 to 1 inch cubes 8 oz. mushrooms, cleaned and halved 2 – 14 oz cans chicken broth 1 – 14 oz can diced tomatoes, drained 1 tsp celery salt 1 tsp dry thyme 1 bay leaf 1/2 tsp black pepper salt, to taste 16 oz package frozen mixed vegetables Prepare vegetables. Clean, trim and then cube chicken. Place all…
  • Wiener Schnitzel

    admin
    28 Oct 2014 | 11:55 am
    Four 5-ounce veal cutlets, pounded 1/8_inch thick (about 11 inches long and 3 inches wide) Kosher salt and freshly ground pepper 1 cup all-purpose flour 2 tablespoons German hot mustard 3 eggs 2 cups plain dried breadcrumbs 1/2 cup canola oil 1/2 cup unsalted butter 1/4 cup fresh flat-leaf parsley, roughly chopped 1 lemon, cut into wedges Place each veal cutlet in between 2 pieces of plastic wrap and pound using the spiky side of a meat mallet. This is not to further flatten the meat, but to tenderize it. Lightly sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Set up the breading…
  • Chicken Parmesan Meatballs

    admin
    3 Oct 2014 | 7:31 am
      These chicken Parmesan meatballs is a wonderful dish that is full of flavor.  Serve them over pasta, with bread, or you can make chicken parm meatball sliders. For the meatballs: 1 lb ground chicken ¼ cup dried Italian seasoned breadcrumbs 3 tbsp grated onion 1 tbsp dried parsley 1 tbsp chopped fresh basil ½ cup grated Parmesan cheese ¾ tsp salt ¼ tsp black pepper 2 garlic cloves, minced 1 large egg, beaten pinch of red pepper flakes 2 tbsp olive oil For baking: 12 oz marinara sauce 8 oz mozzarella cheese 2 tbsp Parmesan cheese To make the meatballs: Preheat oven to 400° F. Add…
  • Mozzarella & Tomato Salad

    admin
    2 Oct 2014 | 6:12 pm
    12oz assorted small tomatoes, cut into quarters 10oz mozzarella cheese, cut into cubes 3 tablespoons olive oil 1 tablespoon balsamic vinegar 3 cloves garlic, minced 1/2 tablespoon oregano salt & black pepper, to taste Place the tomatoes and mozzarella cheese in a bowl. In a separate bowl combine the remaining ingredients and mix well. Pour over the tomato and mozzarella mixture and toss to combine. Serves 4 Related Posts:Easy Beef Empanadas with Chimichurri – Served with…Tomato-Cucumber SaladSauteed Chicken Breast with Quick Tomato & Artichoke…Prosciutto &…
 
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    The Bitten Word

  • Final Thanksgiving Thoughts: Plus a Ranking of our 2014 Fakesgiving Dishes

    Bitten Word
    24 Nov 2014 | 6:24 am
    We've Moved! Update your Reader Now. This feed has moved to: http://thebittenword.typepad.com/thebittenword/atom.xml Update your reader now with this changed subscription address to get your latest updates from us.
  • Thanksgiving 2014: Pumpkin Tiramisu

    Bitten Word
    23 Nov 2014 | 6:30 am
    We've Moved! Update your Reader Now. This feed has moved to: http://thebittenword.typepad.com/thebittenword/atom.xml Update your reader now with this changed subscription address to get your latest updates from us.
  • Thanksgiving 2014: Sautéed Collard Greens with Caramelized Miso Butter

    Bitten Word
    22 Nov 2014 | 6:53 am
    We've Moved! Update your Reader Now. This feed has moved to: http://thebittenword.typepad.com/thebittenword/atom.xml Update your reader now with this changed subscription address to get your latest updates from us.
  • Thanksgiving 2014: Navy Bean Pie

    Bitten Word
    21 Nov 2014 | 5:45 am
    We've Moved! Update your Reader Now. This feed has moved to: http://thebittenword.typepad.com/thebittenword/atom.xml Update your reader now with this changed subscription address to get your latest updates from us.
  • Thanksgiving 2014: Cornmeal-Crème Fraîche Spoon Bread

    Bitten Word
    20 Nov 2014 | 6:08 am
    We've Moved! Update your Reader Now. This feed has moved to: http://thebittenword.typepad.com/thebittenword/atom.xml Update your reader now with this changed subscription address to get your latest updates from us.
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    Little Girl, Big Knife

  • Baco-Nola - Bacon Granola is available in more sizes!

    Christina Falco Baldwin
    12 Nov 2014 | 8:59 pm
    We are working on my new e-commerce website, but until then please check out my Etsy store for more information on the Baco-Nola (Bacon and Nut granola).https://www.etsy.com/listing/177792679/baco-nola-bacon-and-nut-granola-paleo?ref=shop_home_active_1I am now offering purchase in 3 different sizes - 2 oz, 8 oz and 16 oz. I thank you for your patience during this transition and am looking forward to unveiling our new website soon!https://www.etsy.com/shop/LittleGirlBigKnife
  • Paleo Bacon Granola

    Christina Falco Baldwin
    3 May 2014 | 9:27 am
    We are working on our new website! In the meantime if you are interested in purchasing the paleo granola or inquiring as to our healthy snacks and catering services - please email littlegirlbigknife@gmail.com or call us at 585-355-6476. Thank you!
  • Check out the Etsy store

    Christina Falco Baldwin
    11 Feb 2014 | 2:46 pm
    If you haven't already, check out my Etsy store - we currently have listed three different types of brittle and our newest creation a Paleo Granola - appropriately named Baco-Nola.  It's a mix of bacon, pecans, walnuts, and almonds sweetened with agave nectar and honey for your healthy snacking needs.https://www.etsy.com/shop/LittleGirlBigKnife?ref=shopinfo_shophome_leftnav
  • Baked Green Tomatoes with Shrimp and Greek Yogurt Avocado Remoulade

    Christina Falco Baldwin
    21 Nov 2013 | 10:55 am
    I don't know why, but I always get way too excited when I see green tomatoes at the farmers' market.  I love everything about them from their texture to their tart flavor.  This time I around I decided to lighten up a dish you commonly see on menus here in LA - which is fried green tomatoes, shrimp (sometimes crawfish) in a remoulade sauce.  For those of you who don't know what remoulade sauce is think of it as if cocktail sauce and tartar sauce got together during a wild weekend and produced an offspring that is way cooler than both of them.  Remoulade is delicious, but…
  • Chicken Thighs with Apples and Cider

    Christina Falco Baldwin
    1 Nov 2013 | 8:58 am
       It is technically Fall, but it sure doesn't feel that way down here in Nola.  At this point, I am just telling mother nature to screw off and I am revolting by cooking fall-esque foods.  I am a huge advocate of the chicken thigh, especially boneless and skinless versions.  They are full of flavor, they don't dry out like breasts, and are very easy to cook.  This dish needs a little tweaking on my end - thinking that a light saute of the veggies would be good after browning the thighs so take whatever direction you want with that.  I served this with…
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    Sugar & Spice by Celeste

  • Mom's Chicken & Dressing

    Celeste
    17 Nov 2014 | 6:45 pm
    Hand-written recipes are the best.Who's ready for some Thanksgiving dressing??  Dressing is serious business around here.  Brad excitedly waits ALL year for the wonderful day that dressing graces his dinner plate.  In fact, I have to make 2 separate pans of it at the holidays.  One classic recipe, plus one with sausage added.  That way, there's sure to be plenty for leftovers after the hubbub of the big day is over.This year, we had an extra special treat when my Mom visited us.  She was in the mood for her famous Chicken & Dressing for dinner, and Brad and I…
  • Apple Cinnamon Bread

    Celeste
    31 Oct 2014 | 8:52 am
     You won't find any tricks here today...only treats!  Hopefully your costumes are ready and bowls of candy wait by the front door in preparation for tonight's festivities.I've seriously been craving something baked with apples and cinnamon lately, thanks to the arrival of my very favorite season.  Fall, I heart you.This bread was fabulous.  It was perfectly sweet, packed with fresh apples and delightfully cinnamon-y.  It's easy to make and will infuse your entire home with delicious wafts of goodness.I repeat, delicious wafts of goodness, people.  :)It was hard…
  • Creole Shrimp & Sweet Potato Grits

    Celeste
    20 Oct 2014 | 8:03 am
    Well, my food photography studio is finally back up and running after a short hiatus following our move...I'm so excited to get the blog posts flowing again.  I've even got a window in the studio that has gorgeous natural light, so I'm looking forward to experimenting with that.This delicious seafood dinner graced our table last night.  Shrimp & Grits has long been a favorite of ours, but I love recipes that put a new twist on stand-by favorites.  The sweet potato grits are what originally caught my attention.  I used an apple-smoked gouda cheese in the grits,…
  • Purple (Blackberry Buttermilk) Pancakes, Cutie Pies & Pink Roses

    Celeste
    11 Oct 2014 | 7:51 am
    I promise I haven't completely fallen off the blogosphere!  This year has been insanely crazy on so many levels.  In July, we moved into a new home, so we've been busy setting up house and decorating.  I'll have to share some photos of my new kitchen with you in my next post.  Because of all the packing, moving and disarray, my food photo studio has yet to be re-assembled in the new house.  It's coming VERY soon, though!  Then, I'll be back up and running in full force.  Because you know what?  I've missed you guys! :)Throughout all the moving…
  • Giada's Lemon Bundt Cake with Chocolate Glaze and Candied Lemon

    Celeste
    23 Aug 2014 | 8:50 am
    Ahh, the joys of baking.  It's my therapy.  :)Today, I'm bringing you a gorgeous, mouth-watering concoction that you will love.  This beautiful, lemon-flavored bundt cake is smothered in a delectable chocolate glaze that falls over the edges and wraps the entire cake in an oozy, goozy hug.  The cake itself is studded with little bits of candied lemons that give it both a satisfying and surprising twist with each bite.This cake is so unexpected, thanks to the lemon.  Yet, somehow, the flavors are perfect together.  The addition of buttermilk in the cake batter…
 
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    Restaurant Recipes - Popular Restaurant Recipes you can make at Home: Copykat.com

  • Chinese Almond Cookies

    Stephanie
    23 Nov 2014 | 6:30 pm
    Chinese Almond Cookies are crispy cookies with almonds and a wonderful almond flavor. Do you love shortbread? You might enjoy these cookies. This cookie has long been a favorite of mine. Growing up we would go to The Golden Dragon in Pueblo, Colorado. This was the only place where these cookies could be had. They were amazing Chinese Almond Cookies, buttery cookies with a hint of almond flavor and they were topped with blanched almonds. These were so hard to resist.You can easily recreate this famous cookie at home. This cookie came from China, and it is also known as an almond biscuit, an…
  • Fire-Roasted Poblano Pepper and Corn Chowder

    Stephanie
    18 Nov 2014 | 6:35 pm
    Fire-roasted poblano pepper and corn chowder is a wonderful soup to make. While this is slightly spicy, I find it a good way to warm up on cool fall day. You can roast your peppers on the grill by simply washing them off and laying on a hot grill until the outer skin blisters and blackens, flip the peppers over and allow the other side of the pepper to blacken. Remove the peppers once the skin turns black and let them cool enough to handle. Once the peppers have cooled to the touch they are ready to remove the outer skin from the peppers.If you don’t want to break out the grill, you can…
  • Arby’s Horsey Sauce

    Stephanie
    16 Nov 2014 | 7:48 am
    Arby’s Horsey Sauce is a classic sauce that we all love. Arby’s has many great items on the Arby’s menu. This sauce has just the right amount of heat, and it is easy to make at home. Growing up we went to Arby’s once in awhile. I always thought this place was better than an ordinary hamburger place. They had two sauces that are amazing. I personally love Arby’s sauce, it is a spicier ketchup that goes well with French fries, and just about anything you poor this sauce over. I also like their spicy Horsey sauce, I think it was the first time I tried anything with…
  • Cheeseburger soup

    Stephanie
    12 Nov 2014 | 4:18 am
    Cheeseburger soup, is a wonderful way to enjoy all of the flavors of your favorite cheeseburger in a bowl. I know we are always looking for a new way to use ground beef, but when combined with the buttery gold potatoes from Tasteful Selections you are going to wonder why you didn’t think of this idea sooner.Are you ever looking for a good hearty soup? I know I love a soup that can stand on its own when served as the main attraction. This cheeseburger soup will do the trick. Filled with everything you love in a cheeseburger. I have ground beef, cheese, onions, bacon, cheese and more. We…
  • Longhorn Steakhouse Mac and Cheese

    Stephanie
    9 Nov 2014 | 1:22 pm
    Longhorn Steakhouse Mac and Cheese is a long requested recipe from many of my viewers, and I want to show you how to prepare this wonderfully cheesy and smokey dish that you will love.I don’t know what it is about Macaroni and Cheese it is a very popular dish, grown ups and kids alike all love this cheesy pasta dish. What makes the Longhorn Steakhouse’s recipe so special is the 4 cheese blend, and they also top it with a little bit of crumbled bacon and some crispy panko bread crumbs. It really is hard to beat this side dish.This recipe isn’t your every day recipe, it…
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    livefire

  • Livefire Thanksgiving Blitz Day 4

    Curt McAdams
    25 Nov 2014 | 6:32 pm
    I don’t have a lot of photos for today, but I want to talk about a controversial part of Thanksgiving: green bean casserole. Alton Brown has a recipe for the best green bean casserole I’ve had. It takes a bit of work, but it’s really worth it. It doesn’t include any canned soup or onions fried and dried in a container. It’s fresh, it’s great, and you should make it sometime. My wife, however, prefers the old Campbell’s soup, French’s onion, frozen green bean casserole that many of us have known for years. Objectively, it’s not as good as…
  • Livefire Thanksgiving Blitz Day 3

    Curt McAdams
    24 Nov 2014 | 6:13 pm
    Day 3 = Dessert! Or, more specifically, bourbon pecan pie! Yes, you heard me right. Bourbon. Pecans. Pie. All in one bite. This is a great pie, and I encourage you to try it. I get accused of using bourbon too much, but, honestly, the flavor goes so well with so many things. It’s sweet, but not too sweet, so it goes with savory or sweet. Bourbon has vanilla and toffee and such that add layers of flavor and a bit of depth to otherwise good flavors, just moving everything up the scale from good to great. Bourbon just works. And as we move into Thanksgiving, what liquor is more…
  • Livefire Thanksgiving Blitz Day 2

    Curt McAdams
    23 Nov 2014 | 1:14 pm
    Day 2 of the Thanksgiving Blitz is about side dishes! The turkey takes center stage, but it won’t stand up without great side dishes, right? Later, I’ll show you how to dress up the regular old Campbell’s soup green bean casserole and give you my secret for the best turkey gravy. Today, however, is all about potatoes. Mashed potatoes are the main potato to have with turkey, and I love great mashed potatoes. An alternative, though, is a great potato casserole; we have this Thanksgiving morning for breakfast, but it goes well with turkey, too, especially fried turkey.
  • Livefire Thanksgiving Blitz Day 1

    Curt McAdams
    22 Nov 2014 | 3:49 pm
    It’s almost here! Thanksgiving is an outdoor cook’s dream holiday. Instead of dealing with presents or trees or leprechauns or fireworks, Thanksgiving has a huge focus on food! So, in honor of the day where every dish matters, I’m doing a build up to the day itself. In the next few days, I’ll dig into the bird, the sides, the desserts and even libations to go along with the day. And,with that, I’ll even be cooking a whole bird on Living Dayton on Tuesday, November 25, during the 12-1 show! After the holiday, I’ll post my favorite leftovers. I’ve done…
  • The Char-Broil Big Easy

    Curt McAdams
    15 Nov 2014 | 6:57 pm
    This is the time of year to think about how you’re going to fix turkey. It’s going to happen on Thanksgiving, and may happen again on Christmas. But it is going to happen. The question is… How? I’ve cooked turkeys several ways. I’ve roasted them in the oven. I’ve grilled them after spatchcocking the. I’ve smoked them, and I’ve fried them. There are good things about every method. How about a mix of them? Smoking takes a long time (half an hour per pound). Frying burns down houses and pretty much ruins holiday seasons. Plus, it involves a bunch…
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    The Naptime Chef

  • Happy Thanksgiving!

    Kelsey
    21 Nov 2014 | 4:00 am
    Hi All! I am taking the week off next week to spend with my family. It will be a double whammy holiday since someone we know is celebrating a very special birthday ON Thanksgiving Day. The photo above are the cupcakes I made for her birthday party last weekend (recipe to come!). In the mean time, here are some fun ideas for your Thanksgiving Day this year. Have a fun and safe week with your friends and family. I’ll back on December 1st and we can start in on our holiday gift guides (!) Fun Thanksgiving Dishes (except the turkey!): Overnight French Toast Cranberry Sauce Caramelized…
  • Thanksgiving Around the Web

    Kelsey
    20 Nov 2014 | 4:00 am
    I’ve been cooking up lots of stuff around the web this week. Here are a few of my favorites if you’d like to take a look: Cranberry Sauce in the microwave! Salted Caramel Pecan Pie Bars are all you need for dessert this year. They are no joke. Easy edible place card ideas. Hot Spinach & Artichoke dip is a favorite. No-Bake Pumpkin Cheesecake – perfect if you don’t want to make cheesecake from scratch. This super easy ham and cheese quiche with ranch would be perfect for Thanksgiving morning!
  • 5 Important Tips for Holiday Preparedness

    Kelsey
    19 Nov 2014 | 4:00 am
    Try as I might, I am never completely ready for the holidays, no matter how much I plan.  There is always something I overlook or, more likely, don’t anticipate. Like that time our friends stopped over to chat and we ended up having an informal dinner party. Or the time our neighbors’ furnace broke and we took them in for the better part of an evening. It is always fun when people come by, but it is important to be prepared so you don’t greet them with an empty kitchen and a glass of tap water. In order to help you be properly prepared this holiday season, I’ve assembled some easy…
  • Simple Tips: How to Host Lasagna Night

    Kelsey
    18 Nov 2014 | 4:00 am
    Last weekend some dear friends came to visit and we had a fun, easy (keyword: easy) lasagna night at home. Casual entertaining is my favorite, especially when it is cold outside. We make cheesy comfort food, light a fire, and serve lots of good red wine. The mood is casual and comfy. All we do is chat for hours on end while keeping one ear on the kids playing upstairs. Here is how we go about hosting lasagna night if you’d like to see: I choose a lasagna recipe based on our guests. For our omnivorous friends I make a meaty lasagna from my cookbook. For the vegetarians, I make our tried…
  • Kitchen Booster Shots in The Kitchn Cookbook + Giveaway!

    Kelsey
    17 Nov 2014 | 4:00 am
    I have been a longtime fan of The Kitchn and editors Sara-Kate Gillingham and Faith Durand. Their website is insanely informative and now they’ve gone an written an amazingly handy cookbook, too. The Kitchn Cookbook: Recipes, Kitchens & Tips to Inspire Your Cooking is not just useful in the it-has-great-recipes kind of way. It is covers the entire kitchen from renovations and maintenance, to cooking and entertaining. It teaches you how to stretch your kitchen to limit and make it a room you love to live and cook in. The book is divided into several sections, each one showcasing a…
 
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    Art & Lemons

  • a year of us | day 14

    ArtandLemons
    25 Nov 2014 | 5:37 pm
    day 14 I wrote the letter first. Then stumbled through morning. Listened to updates on the Ferguson violence as the kettle came to a boil. I gave L cough medicine then sent him off to school without chopped vegetables for Stone Soup. He reminded me then I forgot again. My memory was shot. Sleep deprivation and whatnot. We drove to the farm to pick up a winter vegetable share. Mud caked the drive dented by tractor wheels. Silver streaks lined the field and sky. As we approached the barn, two dogs ran to greet us. C fell for the small one. He wandered in and out of the barn with the dog on our…
  • a year of us | day 13

    ArtandLemons
    24 Nov 2014 | 2:27 pm
    day 13 Rain early on. I woke and slept and woke again to temperate coffee and the rush to get L off to school. The cat pressed against the fogged windowpane outside while C pitched breakfast oats from his highchair. The kitchen radio faded to static. I moved the dial back and forth without any change. It was D’s radio as a kid: a black cube with green day glow dotted numbers and a missing dangly wire antennae that didn’t do much at all. Whenever I commented on the static and how it wouldn’t tune, he said it was because the mountain moved. I always laughed at this imaging an earthen…
  • 52 weeks | the sense/memory project | week 2

    ArtandLemons
    24 Nov 2014 | 6:38 am
    52 weeks | the sense/memory project | week 2 This is a weekly photo project where I explore the nature of experience through composed memories. Each image is shot on medium format instant color film and is paired with a list of sense memories. Hasselblad 500cm | Fuji FP 100c week 2: sunday, november 23, 2014 you’re the one that I want the simon soundtrack joseph albers’s homage to the square roygbiv disco rollerskating pom pom socks You can follow along at the #thesensememoryproject and join me if you like.
  • a year of us | day 12

    ArtandLemons
    23 Nov 2014 | 6:46 pm
    day 12 The football game was on (muted though) while the little one slept. L dug holes in the yard then buried his in books. The washing machine shook like a rocket ready for take off long before we heard Howlin’ Wolf sing. I gave him orange slices and he sucked juice from the wedges, pulp and rind behind. We drove to the store for soup and onions. Out in the parking lot, the sky turned blue, powder to Prussian, like Hokusai’s wave. I’m giving this yearlong project a spin. Undoubtedly, I will fall and pick up again. Knowing this makes it easier. Still, I plan to show up to record a…
  • a year of us | day 11

    ArtandLemons
    22 Nov 2014 | 5:13 pm
    day 11 Saturday night. Twinkled streetlights. Far away fields. We made it to the bookstore and barbecue before the shrieking hour. Persian Buttercups aside. Turned the radio on. (I can’t get no) Satisfaction. Everyone likes The Stones. It had something to do with evolution. I asked him where he’d heard that. He couldn’t remember. I’m giving this yearlong project a spin. Undoubtedly, I will fall and pick up again. Knowing this makes it easier. Still, I plan to show up to record a short photo and story of my day. You’re welcome to join me. I’d love it really. We can give each other…
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    Very Culinary

  • Chocolate Peppermint Roll Cake

    Amy Flanigan
    25 Nov 2014 | 3:00 am
    We've Moved! Update your Reader Now. This feed has moved to: http://feeds.feedblitz.com/veryculinary Update your reader now with this changed subscription address to get your latest updates from Very Culinary.
  • Easy No-Yeast Beer Bread

    Amy Flanigan
    22 Nov 2014 | 3:00 am
    We've Moved! Update your Reader Now. This feed has moved to: http://feeds.feedblitz.com/veryculinary Update your reader now with this changed subscription address to get your latest updates from Very Culinary.
  • French Quarter Cheese Spread

    Amy Flanigan
    20 Nov 2014 | 3:00 am
    We've Moved! Update your Reader Now. This feed has moved to: http://feeds.feedblitz.com/veryculinary Update your reader now with this changed subscription address to get your latest updates from Very Culinary.
  • Over 25 Recipes Using Left Over Thanksgiving Turkey!

    Amy Flanigan
    18 Nov 2014 | 2:30 am
    We've Moved! Update your Reader Now. This feed has moved to: http://feeds.feedblitz.com/veryculinary Update your reader now with this changed subscription address to get your latest updates from Very Culinary.
  • My Favorite Things Giveaway!

    Amy Flanigan
    15 Nov 2014 | 2:00 am
    We've Moved! Update your Reader Now. This feed has moved to: http://feeds.feedblitz.com/veryculinary Update your reader now with this changed subscription address to get your latest updates from Very Culinary.
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    POPSUGAR Food

  • Give Roasted Sweet Potatoes a Spicy Spanish Makeover

    Valerie-Rice
    26 Nov 2014 | 3:15 am
    The following post was written by Valerie Rice, who blogs at Eat Drink Garden with Valerie Rice and is part of POPSUGAR Select Food. This simple and flavorful recipe was created for the November Lassen's Natural Food Market flyer. A Santa Barbara-based company with an emphasis on fresh, organic products for over 40 years, they approached me to share two Thanksgiving side dish recipes for distribution in their nine stores throughout California. Sweet potatoes are easy to prepare and have incredible sweetness. A total bonus is their high nutritional value. Here, we slice and roast the potatoes…
  • The Ultimate Thanksgiving Grilled Cheese

    Brandi-Milloy
    25 Nov 2014 | 2:25 pm
    What's the best part about Thanksgiving? The leftovers, of course! Chef Eric Greenspan has whipped up the ultimate turkey-stuffed grilled cheese that will keep your taste buds remembering those Thanksgiving festivities a few extra days. From Eric Greenspan Thanksgiving Grilled Cheese IngredientsFor cranberry sage jam: 2 cups fresh cranberries 2 cups granulated sugar 2 ounces fresh sage leaves For fried shallots: 1 cup shallots, peeled and sliced 2 cups buttermilk Oil for frying 1 cup flour Salt and pepper, to taste For grilled cheese: 8 slices rye bread 1/4 cup cranberry sage jam 8 slices…
  • Keep on Rollin': 10 Cheese Balls to Try

    Anna-Monette-Roberts
    25 Nov 2014 | 2:00 pm
    If you've never had a cheese ball, allow me to introduce you to your new favorite appetizer: its base is cream cheese, and it's typically whipped up with various aromatic herbs, other cheeses, and sometimes meat, like bacon (there are also sweet varieties out there). Then it's patted into a ball shape and rolled around in various coatings like pecans, pepper, dried fruit, or chocolate chips. Serve it with crackers, pretzels, fresh fruit, or cookies like Nilla Wafers. While cheese balls are typically reserved for party occasions, we're thinking there's no reason on earth not to treat yourself…
  • 12 Holiday Appetizers Featuring Pantry Items

    Anna-Monette-Roberts
    25 Nov 2014 | 1:15 pm
    Start a holiday party the easy way by crafting these appetizers featuring (mostly) pantry items like nuts, canned beans, olives, and other nonperishables. We promise your guests will never suspect a thing . . .
  • 20 Ways to Become a Better Cook

    Nicole-Perry
    25 Nov 2014 | 12:50 pm
    We're in the thick of what folks in the food industry call "cookbook season," a time when many of the year's most exciting cookbooks are published. Like how the majority of Oscars contenders are released in the months preceding the awards, these books hit shelves just in time for holiday season. All of which is to say that our desks have been completely covered in a flood of tempting titles the past couple months. Narrowing down the field was tough to say the least; here are 20 we can't recommend highly enough. Photo: Nicole Perry
 
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    Hedonia

  • Things I learned from Rick Bayless

    Hedonia
    24 Nov 2014 | 1:16 am
    Disclosure: I was compensated by Negra Modelo to attend this event, post about it on social channels, and write this blog post. I'm not going to mince words about it: Sometimes being a food blogger has pretty awesome perks. Like when your go-to Mexican beer approaches you with an opportunity to take a culinary tour of the Mission District with Rick Bayless, and pay you for the privilege. Twist my arm. We kicked our tour off at a well-known "Mexicatessen" on 24th street, a place I know well... Read more on Hedonia ...
  • The Eatsdropper is too old to bartend

    Hedonia
    17 Nov 2014 | 1:34 am
    So I turned 45 last week. The salt has nearly overtaken my pepper. I'm fatter than I'd like, for reasons that are not even remotely mysterious. I make less money than I'd like at this stage, but as a result of deliberate decisions I've made over the past few years that I wouldn't change on a bet. I skidded into my 46th year on the tails of an inspiring trip to New York to bond with my colleagues at About.com, a fabulous week-plus of sun and relaxation with friends in Playa del Carmen, and a... Read more on Hedonia ...
  • Booze, Sweetie

    Hedonia
    8 Oct 2014 | 5:44 pm
    Apparently, the good folks over at Anchor Distilling (by way of Wagstaff Worldwide) know I like booze. Good booze, specifically. And lately they've been gracious enough to invite me to a few events to sample some of their wares. Back in August we went to Wingtip, the très swank private club in the Financial District, to meet a cocktailian legend, Alessandro Palazzi of the DUKES Hotel in London. The DUKES garnered a fair bit of fame by being the regular haunt of none other than Sir Ian Fleming... Read more on Hedonia ...
  • The Eatsdropper, Whole Foods Edition

    Hedonia
    25 Sep 2014 | 3:24 pm
    I recently was invited to check out the new Steep Brew Taproom at Whole Foods SoMa as a guest. It's the second taproom in a Whole Foods in the city, probably the last. (The other is in the Potrero Hill location.) I enjoyed chatting with curator, Wesley Anderson (yes, that's his real name, and no, no relation) about his philosophy for the place. Wes is aiming to keep the selection mostly local, strongly focused on small-batch and featuring brews that are not available in the cold case. In... Read more on Hedonia ...
  • The Eatsdropper's chocolate chip cookies are oooooold

    Hedonia
    15 Aug 2014 | 10:37 am
    Happy Friday, kittens! I'm just back from a few days in Sacramento for a fun and informational trip with Muir Glen. I lived there for a relatively brief stint 24 years ago, and was really blown away by how the city has changed. With a maturing food scene and non-crippling housing costs, I almost wanted to move there. Almost. Anyway, enjoy today's installment of auditory morsels from the City by the Bay and beyond. (And be sure to click through on the eatsdroppers' names to see who some of these... Read more on Hedonia ...
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    Acquired Life

  • Natural Alternatives To Clean Your Body And Brain

    acquired
    10 Nov 2014 | 7:43 pm
    Although there is little research into natural remedies for parasites, there are natural supplements and herbs that effectively clear intestines and allow for a healthy internal environment. This article will focus on natural remedies for parasites as a dietary treatment plan. Wormwood The wormwood herb is culturally used as a remedy for centuries. It has components that are aggressive to Plasmodium or Schistosoma mansoni, which can be some of the strongest parasites. Research shows wormwood weakens parasites due to sesquiterpene lactome as one of its components. Patient’s safety is…
  • World Ventures Review: Research & Warnings

    acquired
    22 Oct 2014 | 12:35 am
    World Ventures has been going strong for awhile now. “You should be here” signs all over the world subliminally telling people to quit their 9 to 5’s. I dig it, actually. The MLM travel membership company seems to be carrying some momentum into 2015, and with good reason. The travel deals actually don’t suck. How about that? Based in Plano, Texas, World Ventures makes planning vacations at a discount easier for its members. They sell their travel related products through representatives that are located in all 50 states of the United States as well as internationally.
  • Tattoo Ideas That Make Life Stay Permanent

    acquired
    16 Sep 2014 | 4:19 pm
    Acquired Life wants to keep you healthy, period. We are all about sharing ideas that help you live a permanent and fulfilling lifestyle. But in a world such as ours, that sometimes can be very difficult. Especially when the market for tattoos seems to be booming and the popularity of tattoos keeps skyrocketing. We bring this up because of all of the factors that could affect your health when you get a tattoo. Let’s take a look at some of these tattoos ideas you should keep in mind. 1. Never get a tattoo at a shop if you don’t feel comfortable. If the atmosphere feels strange, or there are…
  • Getting Healthy Creates Internal Peace

    acquired
    8 Sep 2014 | 11:01 pm
    We are always talking about the various aspects of how to create peace in your lifestyle and it goes without saying or mentioning, but being healthy is a integral element to creating happiness in your life. In today’s piece of advice, we want to focus on all of those who are interested in losing weight to feel better and look great. There is a lot of information on the internet about raw food, green juices and the like. We want to discuss how weight loss through vegetable juicing can become a healthy and vital aspect of your every day life. For all of our Spanish and es español readers…
  • Mommy Blogging: Blog Critiquing

    acquired
    21 Jul 2014 | 10:34 am
    Look, I don’t claim to be a blogging expert, but I do think its fun to peep other mommy blogs – or just other blogs in general – and give them constructive criticism and analysis. As someone who is starting to take blogging clients, I needed the practice…so I reviewed a few blogs out there for you to see. Enjoy. http://onethousandwords.tumblr.com Mission Statement: The statement demonstrates their desire is to prove not only the power behind a photograph, but to show the need for acknowledging photojournalists in the industry. Title: (1,000 Words). Possibly going off…
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    Food Wishes Video Recipes

  • Thanksgiving Leftover Special: Tom Turkey Kha Gai

    25 Nov 2014 | 9:07 am
    One of the great blessings, and curses, of Thanksgiving is leftover turkey. The next day it’s great reheated, or made into sandwiches, but by Day 3 you want something that tastes like not turkey. That’s where this spicy Thai coconut soup recipe comes in. This is my take on Tom Kha Gai, and as usual I make no claim as to its authenticity. I do know it tastes amazing to me, and will make you forget you even roasted a turkey. There’s lots of everything going on here, so be prepared to adjust radically to your tastes. It should be fairly spicy, sweet, sour, and salty, all at the same…
  • Cranberry Sauce Like a Boss

    24 Nov 2014 | 9:04 am
    Just in case you’re still deciding on which of the roughly one million different cranberry sauces you’ll be going with this Thanksgiving, here are a few ideas. Technically, the Cumberland isn’t a cranberry sauce, but it’s close enough, and serves the same delicious purpose. If you're tempted, just click on the bold titles, and away you go. I hope you give one of these great sauce a try, and as always, enjoy! Tangerine Cherry Cranberry SauceCould you just use orange, and call it "tangerine?" Sure, why not, it's only your family you'd be misleading. Ginger Pear Cranberry SauceThis one…
  • Whole Boneless Thanksgiving Turkey – As Close to Turducken as I’ll Ever Get

    22 Nov 2014 | 8:24 am
    If you’re a turkey, and you’re getting boned-out, there’s a good chance you’re about to become Turducken, which in this chef’s opinion, is one of the most overrated recipes of all time. When was the last time you sat down in a restaurant and thought, “I hope the chef’s doing a turkey, duck, chicken trio.” However, the idea of removing those pesky bones before your bird makes its grand entrance may be worth considering. Not only do you get an impressive looking roast to wow the table, but carving is significantly easier. I didn't have time to show here, but of course you are…
  • Singapore Chili Crabs – King of the Crab Recipes?

    19 Nov 2014 | 11:33 pm
    Living in San Francisco, I’ve had more than my fair share of crab; prepared in more ways than I can remember, but I’ve never enjoyed it more than in this Singapore-style chili crabs recipe. Just be sure to have lots of napkins around. Lots of napkins. Apparently, this is the national dish of Singapore, and you can’t throw a rock without hitting someone eating a plate of it. By the way, that’s not something you’d want to try. Just ask Michael P. Fay.As far as I can tell, there’s no one standard way to make this. Besides the crab, and some kind of tomato product, I couldn’t find…
  • Lose Weight and Live Longer with the New Homemade Bread Diet!

    17 Nov 2014 | 9:59 pm
    Word on the street is that tomorrow, November 17th, is National Homemade Bread Day, and to celebrate I thought I'd post a few of our most popular, and critically acclaimed videos. By the way, I have this idea for a diet where you get to eat bread, but only if you bake it fresh yourself. Since most of us are fairly lazy, this would become maybe a once a week thing, which has to be a better alternative than that daily dosage of supermarket, pain d'preservative. It's still in the brainstorming stage, and there's no book deal yet, but I'll keep you posted. In the meantime, go make some…
 
 
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    Always Order Dessert

  • Festive Finds with Nespresso and Sur la Table

    Alejandra Ramos
    25 Nov 2014 | 10:00 am
    Earlier this month, I surprised my mom with a mini birthday/early-holiday shopping spree in the city. I was able to do this thanks to Nespresso® and Sur la Table, who provided me with gift cards and everything I needed to create a special day for her. I had my mom meet me at my apartment, keeping the plan a secret until we arrived at our first destination--the Nespresso Boutique & Cafe
  • 23 Best Last-Minute Thanksgiving Side Dishes

    Alejandra Ramos
    24 Nov 2014 | 10:26 am
    Need one or two last dishes to complete your menu for Thursday? Here are 23 of my BEST last-minute Thanksgiving side dish recipes to inspire you. From super quick grain salads to the easiest EVER homemade dinner rolls, I'm sure you'll find something to make your meal complete. Because, we all know Thanksgiving is all about the sides! Scroll down and get inspired! 1. Roasted Sweet
  • 15 Easy Thanksgiving Dessert Ideas

    Alejandra Ramos
    23 Nov 2014 | 12:36 pm
    Sure...we all know about pumpkin and pecan pie, but what if you want to do something a little different this year? Here are 15 of my favorite ideas for easy Thanksgiving desserts that are a little bit more creative than the usual. From super simple brownies with fresh cranberries, to a slightly more elegant layer cake, I'm sure you'll find something perfect for your celebration! Scroll down
  • Easy Bourbon & Spice Pumpkin Mousse

    Alejandra Ramos
    19 Nov 2014 | 10:53 am
    I first posted this easy Bourbon & Spice Pumpkin Mousse recipe a few years ago as part of a Thanksgiving round-up, and thought I should share it again for those of you looking for a simple and no-fuss holiday recipe idea. This is kind of a cheater mousse--no eggs involved. Instead, you get lightness from freshly whipped cream that's folded into a sweet, fall-spiced pumpkin base. A few
  • Spicy Cocoa Black Bean Soup

    Alejandra Ramos
    18 Nov 2014 | 6:38 am
    Hudson and I spent most of our day yesterday huddled up on the couch because it was freezing in my apartment. For some reason, the heat wasn't working, and with temperatures outside in the 20s, it was not a fun day. I did my best to warm the place up with food. Cranking up the oven to roast any roast-able vegetables I could find in the fridge. I also put a pot of soup on the stove, and made
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    Hungry Crowd

  • Introducing Dry Brining, an Easier Way to Season Thanksgiving Turkey at Home

    25 Nov 2014 | 2:30 pm
    Chef Billy Allin of Cakes & Ale in Decatur, Georgia is a believer in brining - dry brining, that is. His foolproof method for seasoning a turkey (or pork loin or lamb shank or chicken…) requires neither a massive, leakproof cooler ...
  • How the Chefs Behind State Bird Provisions Cook for a Crowd

    25 Nov 2014 | 11:00 am
    As they prepare to open their highly anticipated new San Francisco restaurant, The Progress, chefs Stuart Brioza and Nicole Krasinski offer a preview of their family-style, meant-to-be-shared recipes. Most chefs are good hosts; it’s the natu...
  • How to Share Thanksgiving with New Friends from Bangkok to Bilbao

    25 Nov 2014 | 9:00 am
    The website MealSharing.com calls itself "the AirBnB of home cooked meals," connecting diners with hosts for home cooked meals around the world. Since launching in 2012 in Chicago and Berlin, the site can now match travelers with locals ...
  • Make 263,000 Healthy, Vegetarian Soups From This One Recipe

    25 Nov 2014 | 8:00 am
    Anna Jones is a British writer and food stylist who has worked with Jamie Oliver and Yotam Ottolenghi. Her first book, A Modern Way to Eat, a gorgeous ode to vegetarian home cooking, will be released in the United States this spring. The book is f...
  • Beef Cocktail Is the New Shrimp Cocktail

    25 Nov 2014 | 7:00 am
    “Beef tongues aren’t the sexiest ingredient,” admits chef Micah Frank. But at Black Market in Indianapolis, his beef tongue cocktail is creating buzz around the rarely used cut. Frank brines the tongue, carves it into thin slices...
 
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    Wholistic Woman

  • Last Day of “Normal.” The Weight Loss Surgery Journey Begins.

    Wendy Hammond
    19 Nov 2014 | 7:35 am
    Lord willing and the creek don’t rise, DH and I will be having weight loss surgery today. We’ve been on a liquid diet since Monday. On Sunday evening, we had our last supper at Bombay Cuisine. It was where we had our first date, our first meal together, so we thought it was appropriate. I know I’m being melodramatic. After healing, we can technically eat whatever we want – albeit in much smaller portions as 80% of our stomachs will have been removed. But I know that what we want will change. How do I know this? It already has. A couple of weeks ago when we received our…
  • LEAF Vodka: Water really does make a difference!

    Wendy Hammond
    6 Nov 2014 | 4:38 am
    I’ve written before about terroir; it’s a very common concept among those who appreciate great food and drink. In fact, every time someone brings up pizza on our local food Facebook group EatGR, people from Detroit or Chicago bemoan that the crust just isn’t the same without Detroit or Chicago water. Turns out that you can also taste this difference in vodka! I was a bit skeptical at first when LEAF Vodka asked me to try their two vodkas to taste the difference for myself. Vodka usually seems “burny” to me. My husband, who has taken a class in judging spirits,…
  • Interview with a Plastic Surgeon Specializing in Post Weight Loss Patients

    Wendy Hammond
    4 Nov 2014 | 7:58 am
    So, my Vertical Gastric Sleeve surgery date has been set for November 19! I’m excited and nervous all at the time time. One of the biggest questions on my mind is, “What happens if I DO lose the weight I want, and end up with baggy skin?” Plastic surgery is on the mind of just about every weight loss surgery patient. So I jumped at the chance to interview a plastic surgeon in my area who specializes in reconstructive surgery following weight loss. Dr. Mitchell is an up-and-coming leader in the research and study of Body Contouring and reconstructive surgery. He recently…
  • MasterChef Junior Popcorn Kit Giveaway {plus photos of my adorable nieces}

    Wendy Hammond
    29 Oct 2014 | 7:50 am
    2014 Fox Broadcasting Company OK I’ll admit it, I’m a HUGE Gordon Ramsay fan! So when I was contacted to promote the season premiere coming up on Tuesday, November 4, I was like “Of course!” And when they wanted me to review and give away a popcorn kit I turned to my sister Mary, who loves doing things like that with her kids. Below is her review: When I was asked to try out a Master Chef popcorn kit, it was an easy “Yes!” I love popcorn, my girls love popcorn, we love popcorn. Sunday night is usually popcorn night at our house. So we got out the usual hot…
  • My Blue Hair

    Wendy Hammond
    27 Oct 2014 | 3:12 pm
    I’ve always been super adventurous with my hair. It grows fast and is naturally curly, so keeping it short has been my primary strategy for taming the beast. Flat iron? Ain’t got no time for that! For the past several months I’ve kept it quite short and platinum. The natural color is a dirty blonde, no gray yet (as far as I can tell – I’ve been highlighting and bleaching it since high school. My hairdresser Andrea says she hasn’t seen any gray hairs yet though!) Luckily DH doesn’t care one way or the other what I do with my hair. That’s actually…
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    The Kitchn | Inspiring cooks, nourishing homes

  • Peychaud's Bitters: A New Orleans Take on Aromatic Bitters — The 9-Bottle Bar

    25 Nov 2014 | 1:00 pm
    A couple of weeks back, when in the course of our monthlong study of aromatic bitters we covered some brands to fit your budget, one well-known bottle was perhaps noticeably absent from the mix: the storied New Orleans original, Peychaud's Bitters. READ MORE »
  • How Do I Make Gravy Last Longer? — Good Questions

    25 Nov 2014 | 12:30 pm
    Q: I love gravy. I can put it on almost anything. My problem is that it doesn't keep fresh long enough. Is there any recipe or ingredient I could add to an existing recipe so that it'll preserve for at least a few extra days? Sent by Zach READ MORE »
  • Saveur's New Cookbook Will Forever Change Your Definition of "Classic" — New Cookbook First Look

    25 Nov 2014 | 12:00 pm
    The book: The New Classics Cookbook from The Editors of Saveur The angle: Iconic, everyday foods from all over the world. Recipes for right now: Deviled Eggs with Smoked Trout, Burmese Ginger Salad, Iranian Chicken and Walnut Stew, Coq au Vin, Savory Noodle Kugel, Cheddar Cheese Biscuits, Lebanese-Style Green Beans with Chickpeas Who would enjoy this book? Saveur magazine devotees as well as busy home cooks who can never have too many dinner ideas. READ MORE »
  • The Best Way to Store Leftover Turkey — Tips from The Kitchn

    25 Nov 2014 | 11:30 am
    Yes, that leftover Thanksgiving turkey, carcass and all, is going to be staring you in the face on Thursday night. Do you know the best way to take it apart and store it? Or do you just loosely drape some plastic wrap or foil on top, shove it into the fridge, and plan to deal with it another time? Let's walk through the best ways to take apart and store your leftover turkey! READ MORE »
  • Mini Pumpkins Are the Easiest Thanksgiving Table Decoration

    25 Nov 2014 | 10:30 am
    Wondering how to decorate your Thanksgiving table this year? Two words: mini pumpkins! I've seen them all over this year, in place settings and centerpieces. And why not? They're cute and look great in multiples. READ MORE »
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    foodista.com

  • Easy Thanksgiving Appetizer: Popcorn Served Two Ways

    lrodrigues
    25 Nov 2014 | 1:55 pm
    Do not underestimate the power of freshly popped popcorn on Thanksgiving.  Corn is native to the Americans and as a result popcorn is considered an American snack.  If you are going to make popcorn, forget the bagged stuff and look for whole kernels that you can pop yourself.
  • Post Thanksgiving Meals: 5 Turkey Sandwich Recipes

    lrodrigues
    25 Nov 2014 | 1:30 pm
    A turkey sandwich is the classic go-to after Thanksgiving meal.  Nothing is easier than piling roasted turkey on bread with the remaining leftovers including stuffing, mashed potatoes, cranberry sauce and gravy.
  • Guardians of the Galaxy Groot Cookies

    lrodrigues
    25 Nov 2014 | 11:30 am
    Nerdy Nummies hosted by Rosanna Pansino is a YouTube series dedicated to making pop culture treats from everyday ingredients.
  • Kitchen Secrets Video: How to Cut Up a Chicken Part 1

    Guest Contributor
    25 Nov 2014 | 11:11 am
    In part 1 of this Kitchen Secrets episode follow Branden, Culinary Director at Staple & Fancy in Seattle, as he shows you how properly butcher a chicken into 8 pieces.
  • 5 Thanksgiving Desserts You MUST Try This Year

    ajeanroy
    24 Nov 2014 | 11:25 pm
    Thanksgiving desserts range from fancy cakes to fresh pies and many sweet pastries in between.
 
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    Gigabiting

  • The Holiday Diet Detox

    Janice
    25 Nov 2014 | 9:14 am
      The typical Thanksgiving meal is a whopping 4,500 calories. That’s two days’ worth of food for most of us. It’s the caloric equivalent of downing nine large orders of McDonald’s fries in a single sitting. It’s time to think about a post-Thanksgiving detox. Approaches [...]
  • Give Just 18 Minutes to Our Most Critical Food Issues

    Janice
    21 Nov 2014 | 9:00 am
      It’s nearly Thanksgiving; the whole country already has food on the brain. Why not take 18 minutes out of the long holiday weekend and watch a food-focussed TED Talk? For the uninitiated, TED Talks fall under the heading of ‘Ideas [...]
  • And You Thought Tofurkey was as Weird as Thanksgiving Could Get

    Janice
    17 Nov 2014 | 12:20 pm
    Just when we’re recovering from the fall onslaught of pumpkin spice flavored everything, here come the Thanksgiving flavors.   Have the saddest Thanksgiving ever with the poultry version of everyone’s favorite block of porky luncheon meat.   You won’t end up [...]
  • Are You a Music-Nerd-Slash-Foodie?

    Janice
    14 Nov 2014 | 9:19 am
      If you’re a music-nerd/foodie, it’s your golden age. Restaurants are adding music directors who create musical pairings for the night’s list of menu specials, and British Airways now partners inflight meals with its Sound Bites music matching menu. There are pop ups like Covers, a kind [...]
  • Detroit, Michigan: The New Back Forty

    Janice
    10 Nov 2014 | 7:18 am
    There aren’t enough jobs, enough people, or enough tax revenue, but one thing Detroit has plenty of is vacant land. The city is barely standing after decades of a free-falling economy, fruitless renewal efforts, and a local government that was feckless [...]
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    Harmonious Homestead

  • Mushroom Gravy {Video Recipe}

    Rachel
    25 Nov 2014 | 7:28 pm
    This one time, on my birthday, at 8 in the morning, I made my mushroom gravy recipe in front of a video camera with Adrienne from XOXO Cooks. Here’s the result, featuring a cameo by Nightshade the cat: Gravy is serious business this time of year, though we make gravy year round. My method is the same for sausage, mushroom, or poultry gravy. Brown aromatics and additions, melt in butter, cook an equal amount of flour with the butter, pour in the liquid, whisk until thickened, and voila – smooth and tasty gravy. What’s your favorite kind of gravy?
  • Scenes from Pre-Thanksgiving

    Rachel
    23 Nov 2014 | 7:20 pm
        1. live turkey from a local farmer, the only way I could source a heritage breed a week before the normal turkey day 2. brining the turkey 3. jiggly gelatinous turkey foot stock 4. rolling homemade yeast rolls 5. Lil calculating dough ball weight 6. baked rolls 7. knife sharpening observed by a springer spaniel 8. making cocktails 9. Lil and her Thanksgiving menus 10. the roasted bird We’re traveling to Saint Louis later this week to meet a new nephew so we had an early Thanksgiving meal with other family this weekend. Everything was made from scratch, many ingredients…
  • Announcing the little farms

    Rachel
    14 Nov 2014 | 6:21 am
    I’ve long been inspired by the permaculture movement. It just makes sense to invest time in longer-growing, diverse groups of plants because work in the present can benefit for years to come. When I read Mark Shepard’s Restoration Agriculture, I began to see perennial design as a potential humanity-saving system of agriculture and potential income stream. I was puzzled about how to achieve restoration agriculture on an urban scale. Only when Mark Shepard came to my house this fall for a workshop did the last piece to fall into place. Restoration agriculture can’t be a…
  • Care & Feeding of Sourdough Culture

    Rachel
    28 Oct 2014 | 6:40 pm
    Winter is a great time to add a new pet to the family. No, this isn’t another post about Annabel. And I’m not referring to the bee checking out this jar either. I’m talking a pet of the culinary variety – sourdough. Sourdough is a grain-based, aerobic, yeast and bacteria culture. The most vibrant sourdoughs are made over years of using and feeding, but there’s nothing particularly complicated about keeping sourdough. The easiest method is to start with a strong starter shared by a friend. If you need to start one yourself, here’s what to do: 1) Set aside…
  • Pet Lovin’ Messes – An Update on Annabel #SwifferEffect #ASPCA #Sponsored

    Rachel
    19 Oct 2014 | 7:03 am
    Oh, Annabel. Our busy, monochromatic (i.e. hard to photograph!) puppy is the focus of our life right now. Weekly puppy classes, daily training and treats sessions, cuddles, walks, and messes. Messes, everywhere messes. Our homestead normally cleans with rags, reusable towels, and washable mop heads. In fact, it’s a regular goal to eliminate disposable products. But there are exceptions to our earth-friendly, budget-lowering habits. Puppy training is one of them. At first, Annabel needed to be taken out to potty every hour or so – and sometimes pup and trainer didn’t make it…
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    BiteClub Restaurants Dining and Food

  • Zin Restaurant Closing December 2014

    biteclub
    18 Nov 2014 | 3:11 pm
    Jeff Mall of Zin will be closing Healdsburg Restaurant later this month. Just in: Restaurateurs Jeff and Susan Mall of the longtime Healdsburg restaurant Zin are closing. The restaurant recently celebrated its 15th anniversary and has won countless awards for its unique Southern twists on Wine Country cuisine. Here is the email that went out: Dear family, friends and members of the Healdsburg community, It is with heavy hearts and great sadness that after 15 years we say goodbye. Due to circumstances beyond our control, Zin is permanently closing its doors on December 30, 2014. We owe our…
  • Cookie Contest is ON!

    biteclub
    12 Nov 2014 | 11:50 am
    It’s that time of year again: The Holiday Cookie Contest! And that means that BiteClub is seeking out the BEST cookie recipes in Sonoma County. The rules are simple. Submit an original recipe (meaning, don’t steal it out of a cookbook) for what you think is the best holiday cookie ever. And by holiday cookie, we mean pretty much any cookie. I also want to hear about why the cookie is special to you or your family. This part matters, because a great family recipe is worth its weight in gold, and comes with a whole lot of happy memories. (See the results from previous years here).
  • Eat a Cricket, Save the World

    biteclub
    12 Nov 2014 | 11:13 am
    TwitterGoogle+The post Eat a Cricket, Save the World appeared first on BiteClub Restaurants Dining and Food.
  • La Taberna Opens, 1313 Main Changes

    biteclub
    12 Nov 2014 | 10:59 am
    TwitterGoogle+The post La Taberna Opens, 1313 Main Changes appeared first on BiteClub Restaurants Dining and Food.
  • Flavor! Napa Valley 2014

    biteclub
    12 Nov 2014 | 10:51 am
    TwitterGoogle+The post Flavor! Napa Valley 2014 appeared first on BiteClub Restaurants Dining and Food.
 
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    Cooking with Thas

  • Maqloobeh Recipe – Upside Down Chicken and Rice Recipe

    Thas
    25 Nov 2014 | 6:59 pm
    Maqloobeh or Maqluba, a traditional dish of the Arab Levant. You get to enjoy chicken, fried veggies and basmati rice… I’d made this dish a few months ago for Eid. Since then, I’d been debating if I should post this recipe or not. Today, while browsing through the food pictures, I kept looking at this picture and got the temptation to blog the recipe. So, here you go… This shouldn’t be compared with biryani as biryani is much more flavorful, aromatic and tastier. While, maqloobeh is very mild. This dish has 3 layers- chicken, fried veggies and rice. Cooked…
  • Easy Beef Stew- Pressure Cooker Beef Stew Recipe

    Thas
    22 Nov 2014 | 9:42 am
    Hearty Beef stew made in a pressure cooker… One of the appliances that’s found in most Indian kitchen is pressure cooker. In India, for house warming or for wedding, you will be guaranteed to receive many pressure cookers as gifts. I would say, that’s a very thoughtful gift as it will be put into good use most of the days. And, this is one of the utensils most Indians pack with them when they immigrate to other countries. However, nowadays, I do see pressure cookers being sold at most N-American stores as well. Pressure cookers are mostly used for cooking…
  • Pesto Chicken Pasta – Spinach Pesto Pasta

    Thas
    19 Nov 2014 | 8:01 pm
    Aromatic and flavorful basil pesto combined with chicken and pasta, one of my favorite pasta dishes… I literally love anything that has pesto in it: pesto pizza, pesto chicken, pesto pasta, pesto noodles etc etc, the list is endless. Sometimes, I even combine cooked rice with pesto and the bland rice gets flavorful and delicious in no time. Though pesto can be made with spinach, sun dried tomato, olives etc, my favorite has always been basil pesto. For that reason, basil pesto is always seen in my refrigerator. When I get fresh basil leaves I make them from scratch, else I get the…
  • Idli 65 Recipe – Idli Fritter Stir fry

    Thas
    16 Nov 2014 | 3:43 pm
    Idli or steamed rice cakes are fried and stir fried in a delicious sauce and you get Idli 65: so delicious and a perfect appetizer… Idlis are one of the most popular breakfast dishes in South India. They are actually steamed rice cakes, a batter is made by grinding rice and lentil, allowed to ferment and the batter is poured onto the idli moulds and steam cooked. Soft and fluffy Idlis will be ready in a matter of minutes. Idlis are made on a regular basis at most South Indian houses and are served with sambar or chutney (either tomato or coconut chutney). However, in my family idlis…
  • Asian Beef and Noodle Stir Fry

    Thas
    13 Nov 2014 | 6:34 pm
    Beef strips, veggies and noodles stir fried together, delicious one pot meal… I’m a huge fan of stir fries and I do have a soft corner towards beef and noodle stir fries. Whenever I buy beef strips I will be seen making this dish. I perk up the flavor of this dish with Asian sauces and seasonings. Beef strips, veggies and rice noodles when stir fried together makes a delicious one pot meal. Preparation Pictures Beef Noodle Stir Fry   Save Print Prep time 5 mins Cook time 25 mins Total time 30 mins   Author: Thasneen Recipe type: Main Cuisine: Asian Serves: 4 People…
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    A Sweet Spoonful

  • Butternut Squash Lasagna with Sage Tofu Ricotta

    megang
    21 Nov 2014 | 9:57 am
    We recently had our favorite day of married life yet. When I tell you what it consisted of, you may worry or chuckle. Sundays used to be sacred in our house in the sense that it was our one day off together. We’d often read the paper, get a slice of quiche at Cafe Besalu, or take walks around Greenlake or Discovery Park. But now Sundays are generally when I work the farmers market for Marge Granola, and Sam helps me set up and take down each week, so they’ve taken on a very different feel, one more of work than leisure. So a few months ago, after mildly panicking that we no longer…
  • Dark and Spicy Pumpkin Loaf

    megang
    11 Nov 2014 | 10:12 am
    It turns out that returning from a sunny honeymoon to a rather rainy, dark stretch of Seattle fall hasn’t been the easiest transition. Sam and I have been struggling a little to find our groove with work projects and even simple routines like cooking meals for one another and getting out of the easy daily ruts that can happen to us all. When we were traveling, we made some new vows to each other — ways we can keep the fall and winter from feeling a bit gloomy, as tends to happen at a certain point living in the Pacific Northwest (for me, at least): from weekly wine tastings at our…
  • Morocco: Travel Notes

    megang
    3 Nov 2014 | 7:37 am
    I’ve written briefly about our recent honeymoon, and today I wanted to post some highlights from Morocco for those of you interested in visiting someday. We were in Morocco for one week, and really should’ve planned to be there ten days (or more). We spent our time in two of the major cities, Marrakech and Fez, and then joined a very small tour heading out to the Sahara for a camel trek. During our brief time there, I feel like we saw a great deal of the contrasts the country has to offer — from bustling souks and markets to quiet, star-studded desert skies. Here’s a…
  • Moroccan Bean and Noodle Soup (Harira)

    megang
    27 Oct 2014 | 9:36 pm
    Morocco is a country full of color, noise, bustle. It’s a vibrant, bold, beautiful country and just so happens to be the one place I’ve had a hard time explaining to people when they ask how our time there was. In many ways, it’s different from most places I’ve traveled because there aren’t a lot of definitive restaurants or cafes you ‘must try’ nor did we have a long list of tourist must-sees. Sure, in the cities we visited there are beautiful mosques and madrasas and gardens and museums — and we saw many of them. But really, we spent most of…
  • We Did It

    megang
    17 Oct 2014 | 8:15 am
    Friends, it has been a long time. But I’m back to report that on a sunny mid-September day just over a month ago, Sam and I made it official. We got married on a farm on Whidbey Island, just off the coast of Seattle with friends and family beside us from near and far. There are so many details I want to share with you, but the one thing I’m most proud of when I think back to that Saturday is that we both managed to stay present and really experience the day together. It was my one request of Sam, of each other: that we not let any concerns about family, friends, seating charts or…
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    lisa is cooking

  • Citrusy Quinoa Salad with Avocado, Cucumber, and Almonds

    lisa is cooking
    25 Nov 2014 | 2:21 pm
    This is Thanksgiving week. I’m getting ready to bake bagels and start on a buttery pie crust. I’m double-checking my shopping list for how many total cups of cream I need before I rush out to gather the rest of the ingredients for the big day. Our menus for breakfast and the main meal are planned, and they’re full of rich and decadent things suited to a holiday that’s all about food. And, now I’m showing you a not-so-Thanksgiving-y light and lovely quinoa salad. Maybe think of this as the... This is just a summary. Visit my site for the complete post with photos and links.
  • Benne-Buttermilk Rolls

    lisa is cooking
    18 Nov 2014 | 2:10 pm
    “I believe that both professional chefs and home cooks can move their cuisine forward by understanding the past and knowing where their food comes from. I hope that my experiences will move more people to research their heritage and find inspiration from the food and traditions they grew up with.” In a nutshell, that’s what Sean Brock’s new book Heritage is about, and I received a review copy. He finds inspiration in the foods from southwest Virginia where he was born as well as those from the... This is just a summary. Visit my site for the complete post with photos and links.
  • Sour Cream Corn Bread

    lisa is cooking
    11 Nov 2014 | 8:13 am
    There are times when you need to know a dish is going to be terrific. When friends or family are visiting and I really want to put a delicious meal on the table with no uncertainty, I head for the Barefoot Contessa books. I’ve lost count of Ina’s recipes that have become my go-to’s because everyone always loves them. And, I’ve lost count of how many times I’ve made each of them. The Turkey Lasagna from Barefoot Contessa Family Style, the Cranberry Orange Scones from Barefoot Contessa at Home,... This is just a summary. Visit my site for the complete post with photos and links.
  • Roasted Cauliflower Polonaise

    lisa is cooking
    6 Nov 2014 | 5:55 pm
    It’s actually feeling like fall here this week. Cooler weather, drizzly rain, and earlier sunsets are making it clear that summer is gone. Just in time to help warm up the house with the oven, Ruhlman's How to Roast has appeared, and I received a review copy. This new book covers the basics of oven roasting everything from the Thanksgiving turkey to roasted fruit for dessert. He starts by explaining what roasting has come to mean. Originally, roasting involved a spit and fire, but these days,... This is just a summary. Visit my site for the complete post with photos and links.
  • Pumpkin Swirl Cheesecake Chocolate Brownies

    lisa is cooking
    31 Oct 2014 | 12:00 pm
    With the Baked books, it’s always so exciting to see what new things have been collected for the pages. There are always fun treats, classics with a new spin, and flavors that are sure to please. The latest is their fourth book, Baked Occasions, and I received a review copy. This one is all about celebrating holidays, both major and practically unknown, throughout the year. It gives you reasons to bake something delicious several times a month. For instance, I had no idea that National... This is just a summary. Visit my site for the complete post with photos and links.
 
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    Melody Gourmet Fury | Austin Food Writer and Photographer

  • Update! 21 Days for Good Challenge with Snap Kitchen

    Melody Fury
    15 Nov 2014 | 6:22 am
    I have one week remaining in Snap Kitchen‘s 21 Days for Good Challenge and so far, I’ve been feeling pretty dang fabulous.  Looking back at my goals, I see that my energy level is remaining high, I’ve been staying focused on my work, and not having to shop and cook frees up more time for me to spend with loved ones.  I even managed to sneak in an extra hour or two of sleep here and there. I’ve also learned many healthy alternatives to incorporate into my cooking after this challenge is over (e.g. using dates as a thickener/ sweetener, adding steel-cut oats to my…
  • Where to Stay, Eat and Play in San Diego: Part 1

    Melody Fury
    7 Nov 2014 | 7:23 am
    I was in a desperate need of a break.  The last time that we went on vacation was to Chicago in the smack middle of winter in 2013.  This year, I needed some sun on my skin and sand between my toes.  We haven’t seen my good friend Beau Charles from Vancouver since he married SoCalWineDiva so we thought it’s a just the excuse we needed to check out San Diego. This is a 3 part series on our best meals, activities and sights in balmy San Diego.   The Lafayette Hotel Lafayette Hotel, Swim Club & Bungalows in San Diego California | Melody Gourmet Fury On the first day, we…
  • Brussels Sprout Kimchi Recipe from The Everyday Fermentation Handbook

    Melody Fury
    2 Nov 2014 | 3:10 pm
    I can eat kimchi on pretty much everything. On eggs, sandwiches, in soups, pizza, pasta, you name it. One of my favourite ways to eat kimchi is in stir-fried udon with butter,  tobiko (flying fish roe), and a sprinkling of seaweed – a Guu Izakaya classic. Finished product: Brussels Sprout Kimchi Recipe from The Everyday Fermentation Handbook | Melody Gourmet Fury Cookbook publishers often offer me free review copies, which I’m flattered by.  However, I usually turn them down because most are simply not that interesting.  For our cookbook collection, we focus on quality, not…
  • Eating Clean: 21 Days for Good Challenge with Snap Kitchen

    Melody Fury
    31 Oct 2014 | 12:45 pm
    I just picked up the first 3 days of food for Snap Kitchen’s #21DaysForGood challenge.  Starting tomorrow, I’ll be eating clean and healthy meals for 21 days, according to their Snap Commit plan.  I’ll also continue my training and pushing myself physically and mentally everyday. I’m excited that they picked me as a participant, alongside 20 others from Austin, Dallas, and Houston.  This is perfect timing because it counts down to my birthday on Nov. 21st.  We are not paid to participate but if we win the challenge, Snap Kitchen will donate $3000 towards a charity…
  • How to Make the Easiest Kettle Corn Recipe At Home

    Melody Fury
    13 Oct 2014 | 8:12 am
    As much as we like to dine out, we actually enjoy cooking at home a lot.  Typically, I like to make as much of our meals and snacks from scratch as possible, including pastas, pickles (and even kimchi, coming soon), yogurt, and more.  (I post many of my cooking photos on Instagram - lets connect there!) Weekend cooking – lobster tail cooked sous vide with yuzu miso butter on top of a grilled corn salsa with hatch chilies, cotton candy grapes & garden basil | Melody Gourmet Fury Umé shiso pasta with ground Japanese sesame and lamb breast cooked sous vide at 135°F | Melody Gourmet…
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    La Fuji Mama

  • Last-Minute Thanksgiving Planning

    Fuji Mama (Rachael)
    25 Nov 2014 | 11:54 am
    Do you have your Thanksgiving menu planned yet?  Or are you mostly ready, but have a few things left to figure out?  Or maybe you’re one of those people who had it all planned out a month ago, down to what table linens you’re going to use, what foods will go into what dishes, and who will be sitting where?  If you’re one of those people, I’m jealous!  I’m in the camp of people who plans for a month and then changes everything at the last minute.  I’m a nightmare.  Seriously.  So if you find yourself still needing to make menu decisions, I’m…
  • Mashed Cauliflower

    Fuji Mama (Rachael)
    20 Nov 2014 | 8:06 am
    I’ve been in a huge mashed potato mood lately.  Seriously people, I have a problem!  I could easily eat them every day.  Instead of loading up on mashed potatoes, I’ve been trying to keep things lighter, so have been making a big pot of mashed cauliflower at least once a week.  I’ve eaten so much mashed cauliflower lately that I may actually be turning into a head of cauliflower.  (Wait, can that happen?)  My habit shows no signs of changing, as I will be making another big pot of mashed cauliflower next week for our Thanksgiving meal (7 more days!). The first time I…
  • Turkey Gravy

    Fuji Mama (Rachael)
    19 Nov 2014 | 2:13 pm
    If you’ve got turkey, you’ve gotta have gravy.  Am I right?  I’d also like to say that if you’ve made a turkey, then you’d be crazy not to use the drippings to make that gravy.  If you make my Lemon Fennel Roast Turkey, set aside those drippings, and then use them to make that gravy…oh then you’re life is going to be even more delicious!  The lemon adds a bit of zip that allows the gravy to be rich without being too rich. All you have to do is strain the drippings left over from roasting your turkey into a measuring cup and let the fat separate to…
  • Lemon and Fennel Roast Turkey

    Fuji Mama (Rachael)
    18 Nov 2014 | 1:09 pm
    Let’s talk turkey—pièce de résistance of most Thanksgiving tables and also the one food item that has many a horror story attached to it.  Do you have one?  I LOVE Thanksgiving turkey, but the first time I actually had to cook one, I’ll admit that I was terrified.  I think I spent the week of Thanksgiving agonizing over my turkey turning out.  After all the time and money spent on that bird, it had better turn out!  Right?  Over the years I’ve overcome my trepidation when approaching turkey roasting, found a recipe that I really liked, starting tweaking, and…
  • Sesame Green Beans with Bacon and Chestnuts + 6 more Thanksgiving Recipes & A Giveaway!

    Fuji Mama (Rachael)
    12 Nov 2014 | 7:00 am
    15 more days until Thanksgiving Day here in the US!  Are you ready?  If you’re not, never fear!  Between now and the time you sit down to begin your Thanksgiving meal I plan on sharing some ideas and recipes that will help you nail down a meal plan.  It was three years ago (although it feels like yesterday) that a group of Southern California bloggers gathered at the home of my friend Patti Londre to have an early Thanksgiving feast, not only so that we could set aside some time to give thanks for our friendships, but also so that we could bring our readers a spread of new recipes…
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    Beyond [the Plate]

  • The Centurion Lounge At SFO

    Danielle
    5 Nov 2014 | 3:21 pm
    We do our fair share of travel over here, and in this TSA world, it’s pretty exhausting, stressful and ridden with bad food. Having access to a quiet space to recharge and breathe before or in-between flights, makes a huge difference to the travel experience. Try taking a shower on a layover between two 10-hour flights and notice how it counters the discombobulating nature of plane travel. As an American Express card member, I was pretty excited to take a sneak peak at their newest Centurion Lounge at SFO, opening November 6. It’s the first time I’m hearing of a card company…
  • Aste Nagusia 2014 – Cooking, The Basque Way

    Danielle
    10 Sep 2014 | 5:46 pm
    After a vigorous Tortilla competition, the subsequent cook-offs for Txipirones en su Tinta (Squid cooked in its Ink) and Bacalao a la Vizcaina (Basque-style Salted Cod) were quieter affairs, receiving over 50 entries each, largely due to the higher costs of ingredients. For a large cazuela that serves 18 people, it averages about 200 euros (US$259) for the Txipirones and 400 euros (US$518) for the Bacalao. I was invited to guest judge the Txipirones cooking contest and, for the Bacalao cook-off, got to spend a morning documenting two teams cooking side-by-side. As Basque classics, these…
  • Aste Nagusia 2014 – Celebrating, The Basque Way

    Danielle
    3 Sep 2014 | 5:19 pm
    In a serendipitous turn of events, I got to end my summer with two weeks in Europe at the end of August. This included a short stint in Bilbao, Spain, for one of the Basque Country’s biggest annual fiestas: Aste Nagusia (literally, “The Principal Week”). I was there at the invitation of my friends Margaret and Javi, the power couple behind Travel Basque Country, an online resource for information and custom tours to the Basque region in Northern Spain. A 9-day celebration of all things Basque, this event is the perfect introduction to the various facets of Basque culture,…
  • Miami Through The Lens

    Danielle
    25 Jun 2014 | 1:41 pm
    I was in Miami last month to photograph this year’s BlogHer Food and arrived ahead of the conference to get a feel for this city. Over two days, I spent an afternoon in Little Cuba with this Walking Tour as my guide. I found the neighborhood underwhelming overall, with little to offer in terms of street life. However there are delicious cafecitos and refreshing coconut juice to be had on Calle Ocho, and if you’re lucky, the friendly locals at Maximo Gomez Park may offer you a share of their Colada while they wait their turn at dominoes. I spent another afternoon on a food tour of…
  • Celebrating With A Pig Roast

    Danielle
    15 May 2014 | 10:03 am
    We learnt, around this time a year ago, that our third offer on a house was accepted. If all went well, we would be homeowners in a matter of weeks. What began as a preliminary exploration into the possibility of home ownership had, after two unsuccessful bids, countless open houses and even more Negronis, become a very real and serious prospect. We were about to own OUR FIRST HOME. An actual spot of land on this massive earth. It all felt very GROWN UP and momentous, due in large part to how quickly everything came together. Between our first conversations with the mortgage broker and the…
 
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    The Sophisticated Gourmet

  • Give Books Campaign & Giveaway

    Kamran
    17 Nov 2014 | 5:25 pm
    Before I begin anything, I’d like to give a huge thank you to everyone who reached out to me and shared their support and love because of my last post. I can’t express how thankful I am for all of you and how honored I am to be trusted with your stories, as well. For those of you that haven’t received a response to your emails, I promise— I’m on it! So today, I’m doing things a little differently… No recipe, but a big ol’ thank you celebration in the form of a giveaway. This post is to celebrate Hand Made Baking coming out on the 25th, but most importantly— it’s to…
  • Chocolate Peanut Butter Swiss Roll + More [VIDEO]

    Kamran
    2 Nov 2014 | 7:00 pm
    A little while back, I posted a self portrait on Instagram with a caption describing my instinctive desire for authenticity. Admittedly, this need was brought into the foreground because of a sore heart and selfishness— a positive form of the latter, at least. This isn’t an entry of tear-thick protestations, or even a speech. Rather, it’s one of celebration, acceptance, and most importantly: clarity. This post is mostly for myself; it’s to document a nearly decade-long inner fight, and to mark the moment that I march to the beat of my own drum and do what feels right. This post is…
  • Heartbreak Raspberry Cream Scones

    Kamran
    4 Dec 2013 | 7:03 am
    I had to come back and bring you Raspberry Cream Scones. The kind that are speckled with crimson-red berries and are infinitely tender, flavorful, and moist. I love berries, and when I’m stuck in my tiny town with only the grocery store to rely on, I know Driscoll’s will have an exceptional product I can rely on year-round. I know it’s not summertime here, but heartbreak knows no season or the holidays and when it demands you make scones speckled with berries at 6am, scones must happen. It’s as simple as that. The funny thing about heartbreak is that we learn from our mistakes, but we…
  • Chaos, Love, and Profiteroles

    Kamran
    3 Dec 2013 | 10:27 pm
    I know; it’s been quite a while. My favorite ballpoint pen, the one I always seem to go to when I want to jot-down my thoughts for this little corner of the web, dried out after sitting for so long, requiring scrawling encouragement on the corner of the page. Coming back is both relieving and petrifying at the same time. It’s like opening a door with hinges that have rusted over– it’s not only difficult to push open, but the bone-chilling shriek of the heavy metal portal sends shivers through my entire being. My very long absence was both intended and unintended. I’ve received…
  • Scallion Pancakes Recipe

    Kamran
    16 May 2012 | 2:58 pm
    Before I get to talking about how amazing these green onion / scallion pancakes are, I’d like to take a shot at collecting many thoughts from the past month– thoughts that need to be shared “out-loud” with you. They’re updates on life, a behind-the-scenes project, and much more. I’ll do my best not to leave anything out, but if I do, I’ll most likely remember for my next post. So, before anything, I’d like to share one of the behind-the-scenes projects I’ve been helping work on with Anita and Stephanie, two very talented folks that you may already know. It’s an idea…
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    True Food Movement

  • Teaching Kids To Bake

    admin
    10 Nov 2014 | 6:09 pm
    My son burst excitedly through the door … “Mom! We have to cook two loaves of bread! One for us and one to sell for charity.” I looked at him a bit puzzled. “Um, okay, but why?” Turns out King Arthur Flour has a program called Bake for Good and my son’s seventh grade class was one of the participating schools. I had a good excuse to “teach kids to bake.” King Arthur provided the kids with all the necessary ingredients and directions to bake two loaves of bread. One stayed with the family and the other was sold at school with the proceeds going…
  • Too Much Pumpkin?

    admin
    26 Oct 2014 | 1:04 pm
    credit: Flickr “For pottage and puddings and custards and pies Our pumpkins and parsnips are common supplies We have pumpkins at morning and pumpkins at noon If it were not for pumpkins we should be undoon.”  ~ Pilgrim verse, circa 1633 Do we really need pumpkin pie soda? For decades, we’ve cooked with canned pumpkin and created all sorts of dishes with grow-on-the-vine pumpkins, but the last few years has seen an explosion of everything pumpkin. Pumpkin beef jerky? Sure! Why are we suddenly so crazy for pumpkin? I’m completely blaming Starbucks for this one. They introduced…
  • Farm Fresh Zucchini Bread Recipe

    admin
    13 Oct 2014 | 5:34 pm
    I love local cookbooks, I’m always on the hunt for them.  I found a great one recently, Morning Glory Farm, and the family that feeds an island by Tom Dunlop.  Morning Glory Farm is located on one of the most special places on earth, Martha’s Vineyard, off the coast of Massachusetts. The book compiles stories about island living, managing a thriving farm in a difficult environment, and 70 recipes.  The first baked good the farm ever sold was zucchini bread and this recipe produces two delicious loaves. Some Recipe Notes The recipe calls for two cups of sugar, one per loaf!
  • Presenting This Year’s Clean Fifteen!

    Greg Wymer
    5 May 2014 | 12:01 pm
    image courtesy of NutritionalAnarchy.com Last week, we wrote about the 2014 Dirty Dozen, the fruits and vegetables determined by the Environmental Working Group to have the most pesticide residue present when making it to the produce section at your local store. These are the items that are best served or you to purchase from the organic section to keep you and your family from potentially digesting some harmful toxins. The flipside to this annual list is the Clean Fifteen … the fruits and veggies that had the least pesticide residue and are the safest to eat in terms of conventionally…
  • It’s Your 2014 Dirty Dozen!

    Greg Wymer
    30 Apr 2014 | 2:41 pm
    photo by pulaw It’s that time of year again … time for the Environmental Working Group’s reveal of the 2014 Dirty Dozen, the 12 types of produce most likely to contain pesticide residues. Now don’t worry — you need not cross these items off of your grocery list. The fruits and vegetables listed are the ones that you should always purchase from the organic side of the produce section to ensure no nasty chemicals enter you or your family’s system. Sadly, 65 percent of the thousands of items that get tested by the Department of Agriculture contain some trace of…
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    Living Trader Joe's

  • How to Cook Fish in the Oven

    Delaina & Kris
    19 Nov 2014 | 9:45 am
    Here is a super simple recipe for cooking fish in the oven. This recipe will work for any thin white fish- such as Tilapia. Check at your Trader Joe’s store in the frozen fish section and choose a fish that looks good to you. Make sure to thaw the fish overnight in your refrigerator before […] The post How to Cook Fish in the Oven appeared first on Living Trader Joe's.
  • Cinnamon Brooms at Trader Joe’s

    Delaina & Kris
    12 Nov 2014 | 4:20 pm
    Have you enjoyed all the wonderful smells wafting out of Trader Joe’s these days?? I especially am enjoying smelling those Cinnamon Brooms in the entry every time we walked in to our Trader Joe’s in Kansas City. Well, this year we took the plunge! We bought a broom! And we absolutely LOVE it! Like I […] The post Cinnamon Brooms at Trader Joe’s appeared first on Living Trader Joe's.
  • Danish Kringle at Trader Joes

    Delaina & Kris
    7 Nov 2014 | 9:03 am
    Have you tried the Danish Kringle at Trader Joe’s? OMG! What the Hey is a Kringle you ask? (Yep, I had to look it up too ….) A Kringle is a wonderful Scandinavian pastry that is related to a pretzel and can come in a savory (like a salty pretzel) or sweet variety. The ones […] The post Danish Kringle at Trader Joes appeared first on Living Trader Joe's.
  • Trader Joe’s Seville Orange Marmalade

    Delaina & Kris
    17 Oct 2014 | 7:47 am
    Have you tried Trader Joe’s Seville Orange Marmalade yet? What did you think? Maybe I am just strange, but I LOVE a good orange marmalade. I enjoy it on bread with a little bit of butter or almond butter or my favorite is on toasted English muffins (sometimes with a bit of cheese melted on […] The post Trader Joe’s Seville Orange Marmalade appeared first on Living Trader Joe's.
  • Trader Joe’s Chicago Style Popcorn Mix- A Review

    Delaina & Kris
    15 Oct 2014 | 8:05 am
    Have you tried Trader Joe’s Chicago Style Popcorn Mix yet? Yes, it is as good as you think! Trader Joe’s Chicago Style Popcorn mix is a snack mashup that is so good in our opinion, that you will be in danger of eating the whole bag in one sitting! Think golden crisp and sweet caramel […] The post Trader Joe’s Chicago Style Popcorn Mix- A Review appeared first on Living Trader Joe's.
 
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    Bitches Who Brunch

  • Recap: Masquerade Rosé Dinner

    Cori Sue
    25 Nov 2014 | 9:59 am
    Rosé is a lifestyle. Or, at least it is according to the legions of fans of Whispering Angel, a popular rosé from French vineyard Château D’Esclans. We Bitches spend our summers on patios and at pool parties drinking rosé, and we simply cannot have enough Whispering Angel on hand to get us through the season. Over the summer, we celebrated with Whispering Angel with Rosé on the Roof at the Graham Hotel. But how does rosé fare come fall? Paul Chevalier, the dashing man of mystery behind the rosé brand, is on a personal mission to convince Americans that rosé is appropriate…
  • National French Toast Day Guide: NYC

    Emily and Ally, Bitches in the City
    25 Nov 2014 | 5:00 am
    It’s a little cruel that National French Toast Day falls on the day after Thanksgiving. Our stomachs really can’t catch a break! The Bitches aren’t afraid to indulge, especially in the name of a holiday, so we will power through despite our turkey hangovers and celebrate this decadent occasion. Below is our guide to some of the best French toast New York City has to offer so you too can celebrate with style and flavor. Market Table  Market Table’s orange blossom French toast with blackberry sauce, almond butter, and vanilla cream is to die for. The crisp of the…
  • National French Toast Day Guide: DC

    Amanda, DC Baby Bitch
    25 Nov 2014 | 4:00 am
    Brunching can be a decadent affair and we think there is no better way to indulge than with a plate of ooey gooey French toast. One of our favorite things about the dish is its variety. Restaurants around town are serving up French toast made with all types of bread, delicious twists on the traditional maple syrup, or stuffed with sinful fillings. Treat yourself with any (or all) of our top French toast picks at these local favorites. Blue Duck Tavern If you’re in the mood for a high-end brunch, you should look no further than Blue Duck Tavern. The Oprah-approved restaurant located in the…
  • Recap: Beaujolais Noveau at Central

    Cori Sue
    24 Nov 2014 | 12:43 pm
    There’s little that Bitches love more than a chance to kick the holiday season off early. Like all good Americans, we’re totally accustomed to seeing Christmas décor just after Halloween. Americans love holidays. So much so, we’ve even begun borrowing holidays from other countries because we simply don’t have enough celebrations here in the States. Recently, we’ve witnessed several local restaurants—and locals—celebrating Beaujolais Noveau, the French fête that honors the market release of red wine from the Gamay grape in Beaujolais, France. Now, this is a holiday we can get…
  • This Week in DC: November 24-30

    Cori Sue
    24 Nov 2014 | 9:46 am
    Happy holiday season, kittens! Cheers to a slow week, an good excuse to eat a lot of carbs, and time with your loved ones. Among many things, we’re thankful for brunch and for our readers. Enjoy your Thanksgiving weekend. Monday Still need to shop for Thanksgiving? Head to Union Market. The artisanal food market, which is typically closed Mondays, will open today for the holiday. You can pick up hostess gifts, artisan food, and other necessities for your Thanksgiving meals. Some of our favorites include sides and pies from Ris, meats from Red Apron Butcher, cheese from Righteous Cheese,…
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    Mexico in my Kitchen

  • Beef and Potato Stew – Carne Con Papas, un platillo económico.

    21 Nov 2014 | 4:30 am
    This post is brought to you by a compensated campaign in collaboration with Latina Bloggers Connect and Wells Fargo. All thoughts and content are my own.This is another recipe that reminds me of my mother. As all of us know, when you are raising a large family you have to be really creative to feed them. The uncertainty in the economy makes this task sometimes challenging. But my mom always managed to use simple ingredients to prepare savory meals without spending a lot of money. This is an easy way to better manage our money at home. She used to add potatoes, carrots, zucchini or chayotes to…
  • Steak Sandwich – Torta de Bistec

    17 Nov 2014 | 6:25 am
    One of the things I liked a lot during my school years in  Mexico, besides recess of course, was to eat a “torta”, or sandwich. Many people outside Mexico will think that we only eat tacos, which is a great cultural misconception, but when you are a school-age kid, even a college student, eating tortas was the norm. For starters, they are really easy to carry and you can stuff it with anything you want to put inside and they taste really good even when they are cold. Many schools have a small vending stand, or “tiendita” inside the school yard, where students could buy all kinds…
  • Mushroom Soup – Sopa de Hongos

    12 Nov 2014 | 1:55 pm
    The gastronomy from the Central states in Mexico has a rich variety of dishes based on the unique mushrooms grow in that area of the country. Places like the famous Miguel Hidalgo y Costilla National State Park, located west of Mexico City and East of Toluca, where the area known as “La Marquesa”is settled, wouldn’t be the same without this “Sopa de Hongos” (Mushroom Soup). That place “La Marquesa”, were families like to go on weekends to have a quiet and relaxing time surrounded by nature, offers an array of gastronomic dishes very popular and traditional like the lamb…
  • Cocktail Margarita Recipe and Mexico The CookBook giveaway (CLOSED)

    7 Nov 2014 | 3:19 pm
    I am so happy to share with you one of my favorite drinks recipes, our very own traditional Mexican Margarita, and also to invite you to participate in a giveaway of this treasure of  book giveaway that will keep you going through its pages for hours and then lead you to wonderful cooking creations. When you live outside Mexico, the opportunities to eat our traditional Mexican food are very scarce; those of us looking to recreate authentic flavors have to make them themselves at home. And here is this book, written by Chef Margarita Carrillo Arronte, that will take you in a delightful…
  • White Atole with Milk – Atole Blanco con Leche

    6 Nov 2014 | 5:00 am
    One of the things my mother cooks for us when we get sick is Atole Blanco, the plain atole made with water and corn masa. Somehow as you drink it, it feels so good as the warm liquid is going down your belly. This drink is particularly good for its nutritional properties. It nurtures and helps hydrate the body of those who have been through some illness or diseases. It also helps keep your immune system at peak performance. The name Atole comes from the Nahuatl word atolli which means ‘watery”, its origin comes way back from Prehispanic times, when it was mostly prepared using corn, water…
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    Cooking | Add a Pinch

  • Corn Casserole Recipe

    Robyn
    24 Nov 2014 | 9:01 pm
    Corn casserole makes a comforting classic casserole! Made of creamed and whole corn, this corn casserole comes together quickly and makes a favorite side dish! Corn casserole is always welcome around here! Creamy, comforting, cheesy, and filled with corn, it is one of those side dishes that always gets rave reviews and disappears quickly when I serve it – which makes it perfect for holiday meals, special occasions, reunions, and really, anytime! Over the years, I’ve tried so many corn casseroles – some with bell peppers, some with sour cream, some with the cheese on top.
  • Bruleed Sweet Potatoes Recipe

    Robyn
    23 Nov 2014 | 9:01 pm
    This bruleed sweet potatoes recipe makes a delicious dessert. Creamy, flavorful sweet potatoes encased in a crunchy topping. I have a thing for sweet potatoes. They are nutritious, delicious, and something that I generally have on hand throughout the fall and winter. I love them in everything from breakfast, like in my sweet potato breakfast hash, all the way to side dishes, like my sweet potato casserole and Duchess sweet potatoes and I absolutely adore them in this amazingly simple dessert recipe for bruleed sweet potatoes. For a while, we called this sweet potato brulee, but it…
  • Make Ahead Thanksgiving Tips!

    Robyn
    21 Nov 2014 | 9:01 pm
    Make ahead Thanksgiving tips so you can plan a beautiful Thanksgiving meal that allows you to truly enjoy the day! The first year I hosted Thanksgiving as a young newlywed, I was blessed that my mother and grandmother both came to my house early that morning armed with tips, tricks, and a schedule. We worked side by side in that tiny kitchen and I learned more about how to plan a meal so that everything was warm and on the table on time for our Thanksgiving dinner. I think this is something that many of you are interested in as well, since I’ve received so many emails and messages…
  • Southern Cornbread Dressing Recipe

    Robyn
    19 Nov 2014 | 9:01 pm
    Southern Cornbread Dressing makes a comforting, classic dish for the holidays! Moist and delicious, cornbread dressing makes the perfect side dish! Cornbread dressing could easily take center stage at my family’s table during the holidays, especially at Thanksgiving.  On that special day, the cornbread dressing really rivals the turkey for attention. There’s just one rule. No stuffing in this house, and no funny stuff in our dressing. I think I’d no longer be allowed to make it for my family if I “messed” with this traditional family recipe. But you know,…
  • Green Bean Casserole Recipe

    Robyn
    18 Nov 2014 | 9:01 pm
    Green bean casserole makes a classic side dish. This fresh spin on an old family green bean casserole recipe is definitely a favorite! I have a confession. I never really liked green bean casserole growing up. I couldn’t get past the competing textures and flavors. Flash forward to being married and being in charge of my own Thanksgiving meal asked all of the family and friends that were attending what they loved for Thanksgiving. Sure enough, multiple people proclaimed their love for green bean casserole. It was at the top of their lists behind turkey and dressing so I knew I had to…
 
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    A Couple Cooks

  • Baked Goat Cheese with Fire Roasted Tomatoes

    Sonja
    23 Nov 2014 | 7:28 pm
    If you’re looking to distract party guests with a finger food they can’t resist, this is it. In all honesty, it disappeared within about 5 minutes of shooting these photographs, though we did have help from a few friends who were along for the ride to hand-model and taste test. Something about the combination of sweet, garlic-y roasted tomato sauce and gooey baked goat cheese kept everyone coming back for more. We were inspired by a similar dish from a favorite local restaurant, which we’ve played with and made our own. With canned tomatoes, quality is key (low quality…
  • Poached Pears with Pecan Granola and Whipped Cream

    Sonja
    18 Nov 2014 | 7:44 pm
    And, for the final recipe on our Thanksgiving menu – poached pears! Like many recipes on our blog, this one was born out of failure. We tried sooo many things, you guys: a pear and chocolate crumble, a butternut squash and dark chocolate galette, an apple rosette tart like this super-easy looking one on Pinterest, a pumpkin cheesecake using only Greek yogurt. Flops, every one of them. Then came an idea of poached pears, an alternative Thanksgiving dessert. I wasn’t convinced: Do they seem too fancy? Too healthy? Don’t people want pumpkin for Thanksgiving? Or at least…
  • Massaged Kale Salad with Apple and Pomegranate

    Sonja
    16 Nov 2014 | 3:44 pm
    The final side dish of our healthy + delicious Thanksgiving menu is a refreshing salad, the perfect balance to the roasted and earthy flavors in the rest of the meal. Massaging kale might sound strange and a little wonderful (and maybe a bit like Portlandia); and yes, it’s a little of both. The massage tenderizes the kale and removes the bitter taste, leaving soft and lightly sweet leaves that are suitable as salad greens. We combined the kale with apple, pomegranate seeds, and a zesty dressing, and it turned out to be an incredibly tasty concoction. It’s a great salad for…
  • Roasted Brussels Sprouts with Pecorino and Pecans

    Sonja
    12 Nov 2014 | 7:01 pm
    If you’re going to make something for Thanksgiving, make these! This might sound crazy, but I am obsessed with these little guys. Obsessed with Brussels sprouts might sound a little too good to be true, but really — right out of the oven, they’re crispy, salty, and completely addictive. We’ve added savory Pecorino cheese and some toasted pecans for some crunch to make this a Thanksgiving-worthy healthy side dish. We know many of you out there might be scarred by nasty canned Brussels sprouts as a child, or just wary of this vegetable in general. What’s your…
  • Garlic and Chive Mashed Sweet Potatoes

    Sonja
    11 Nov 2014 | 5:56 pm
    Potatoes may have gotten a bad rap over the years, but good news: they’re actually good for you. And sweet potatoes are some of the healthiest foods of all time. But of course, it all depends on the preparation: if they’re slathered in cream and butter, those health benefits don’t have quite the same shine. Our philosophy on Thanksgiving is simple: it’s a day of feasting and meant to be enjoyed. But what if the food could be just as satisfying and wholesome and nutritious? So many Americans complain about feeling overstuffed from the last Thursday in November to…
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    Chow and Chatter

  • Acorn Squash Risotto

    17 Nov 2014 | 7:49 pm
    I made an acorn squash risotto recently although personally not my favorite risotto, I have now made a few.I feel using seasonal squash and pumpkin is fun this time of year. I just adore risotto its a wonderful one pot meal and really a blank canvass to add new ingredients to.Ingredients:one acorn squashtwo cups of vegetable stock4 cloves of garlic chopped1/2 red onion chopped1/4 cup of white wine2 cups of waterone cup of Arborio Ricea little freshly grated parmesan cheese Method:cut the acorn squash in half, remove the seeds and bake in a little water at 400 F for 30 minutes until soft,…
  • Hauser Creek Lavender Farm

    13 Nov 2014 | 7:44 pm
    A while ago I noticed some facebook friends visiting a lavender farm, I was curious so asked for the name, then I sent the owner of Hauser Creek Lavender farm a message to see when we could visit, the farm has a couple of open houses one in the summer around harvest time and one in the fall. We recently visited the fall open house. Its a beautiful farm in between Mocksville and Lewisville NC close to where I live. It makes a fun Sunday afternoon trip and has nice walking trails through the woods. The family inherited the land and started growing lavender in fact there are only two places…
  • Albanian Baked Eggplant

    8 Nov 2014 | 7:28 am
    I learnt this simple and flavorful eggplant dish from a sweet Albanian lady I meet at a local community garden dinner. The coordinator kindly invited me I had visited a couple of times as a master gardener but didn't really know how to help. I find it easier in the school gardens. I fondly remember her garden and her pride in it, gardening connected her with how she grew up and her homeland. I follow Nate of Yomadic on twitter and facebook and really enjoy his blog and sense of adventure. He has explored Eastern Europe and many places off the beaten path. Here is one highlighting how…
  • Thai Basil Lemonade

    1 Nov 2014 | 9:18 pm
    Lemonade is really a summer drink but why not enjoy it all year, in fact winter is citrus season. We enjoy winter citrus especially Meyer lemons from California and honeybells from Florida. We still have a little fresh basil in the garden but I am not sure for how much longer but you can find it in grocery stores and Thai basil in your local Asian store. Our wee man helped me make this simply love involving the kids in the kitchen.Ingredients:2 lemons, squeezedsugar to taste about 2 tablespoons one cup of water a few crushed Thai basil leaves a handful of iceMethod:juice the…
  • Craft: Glitter Pumpkins

    26 Oct 2014 | 6:18 am
    One of the joys of this time of year is decorating and also carving pumpkins, fun for all ages and really brightens a front step. I didn't grow up doing this but have really adopted this lovely American tradition since living here. Here is a very simple way to decorate a pumpkin with glitter, you simply coat with glue then sprinkle glitter over it and allow it to dry. Kids love this too, just consider doing it outdoors as its messy :-))  What are your favorite autumn traditions? Love Rebecca 
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    Grabbing the Gusto

  • Chicken Cacciatore (Hunters’ Chicken)

    deirdrereid
    25 Nov 2014 | 5:28 am
    Last weekend, the temperature dipped into the 20s overnight and this weekend hovered near the 70s. North Carolina weather is never predictable. But Chicken Cacciatore is. And this deep-flavored, comforting dish is always welcome on our table. It hadn’t even occurred to me that it’s called Hunters’ Chicken, yet how appropriate. Jim returned last week from a successful hunting trip — three deer — and I was making this on Sunday as he was breaking down his deer meat into meal-size portions for the freezer. I’m excited about cooking with a meat that’s…
  • Butternut Squash and Poblano Gratin

    deirdrereid
    24 Nov 2014 | 5:30 am
    I’m gratined out. In the last few weeks, I’ve made several. Some have been winners, like this one and the Sweet Potato and Kale Gratin. Some have been just okay, so no need to share. This gratin has been a hit in our house. I found the original recipe on the Elly Says Opa! blog and tweaked it a bit to our taste – made it a bit southwestern and added some buttered panko breadcrumbs to the top. As I write this, I’m thinking that some chipotle – just a bit – would mesh well with the flavors of this dish. Note to self. I have no doubt that adding black beans to this would make for a…
  • On the Menu: 11.23.14

    deirdrereid
    23 Nov 2014 | 9:11 am
    Tonight we’re having Chicken Cacciatore. My recipe is adapted from one on the Food 52 site. I’ll serve it on polenta with creamed kale and/or tatsoi on the side. I only wish it were colder outside and we could have a fire going – that’s the perfect atmosphere for a dish like this. If I’m feeling ambitious, I’m going to make a recipe I saw today in the Splendid Table email – Slow-Roasted Spiced Pineapple. Jim’s in charge of dinner on Monday, Wednesday, and Saturday nights, so my next night to cook is Tuesday when we’ll either have tonight’s leftovers (if we have them) or…
  • Holiday Bundt Cake

    deirdrereid
    22 Nov 2014 | 5:00 am
    Bundt cakes, up to now, have made me nervous. I slather butter into the dips and peaks of the pan. I flour the pan if the recipe calls for it. But too many times, when I turn the cake out onto a plate, parts of it stay behind, stuck to the pan. This time would be different. After googling for advice, I decided to use Baker’s Joy – a lot of it, to let the cake cool for much longer than the recipe says, and to bang the Bundt pan on the floor before unmolding it. I think the long cool-down is the trick. I’m happy to report success – not a crumb stayed behind. And it was delicious.
  • Our CSA Share: 11.21.14

    deirdrereid
    21 Nov 2014 | 5:00 am
    CSA share from In Good Heart Farm via Grabbing the Gusto That’s my CSA share this week from In Good Heart Farm. If you participate in Community Supported Agriculture, then you know the challenge of using up your share before it’s time for another one. Don’t get me wrong, I love the abundance, but I have to be more disciplined in my menu planning. I’m always looking for ways to prepare my CSA vegetables, and I figure I’m not the only one. So I’m going to start sharing my ideas and recipes finds. Rutabaga Look at the size of that thing! Jim’s going to cut it up and roast it for…
 
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    Guilty Kitchen

  • Holiday Gift Guide 2014

    Elizabeth
    25 Nov 2014 | 9:58 am
    It’s that time of year again my friends…really, the BEST time of year. I like to start celebrating the holidays as soon as Halloween is over. I know a lot of people don’t get that, and that’s fine (to each their own), but for me, getting into a holiday kind of mood helps me get through the bleak winter months to come. I don’t necessarily focus directly on Christmas either, just being with friends and family, snuggling, warm and cozy nights at home, good food and lots of celebrations. Pretty much from now until the end of January is “the…
  • Pumpkin Muffins

    Elizabeth
    13 Nov 2014 | 9:59 am
    Are we right in the middle of fall? I know a lot of my readers are from all over the US and weather can vary, but here in Canada, at least this week, it’s beginning to take that turn…you know…the polar vortex. One day it’s beautiful and sunny out, pleasant, balmy temperatures (still in a t-shirt even!), and then the next day, BLAMMO! It’s below zero and you are wearing two pairs of pants to drop off the kids for school in the morning. It’s not just me right? Being that I can’t fit my butt into most jeans, and I’m too lazy to wear much more than…
  • Chocolate Chia Pudding

    Elizabeth
    4 Nov 2014 | 11:54 am
    Even though I’ve had a bag of chia seeds in my freezer for well over a year, I couldn’t bring myself to use them in anything until yesterday. It’s not that I don’t enjoy chia seeds, because even though when suspended in liquid and placed in your mouth, they remind me of tiny fish eggs, I still have an odd attraction to them. Nor is it their flavour, which can only be described as virtually impossible to detect. Forced to make something up, I’d say it is very subtle and similar to poppy seeds. The main reason I haven’t used them in anything is because I…
  • Turkey Pot Pie

    Elizabeth
    29 Oct 2014 | 10:41 am
    In Canada, Thanksgiving comes fairly early in October, which means we get started on our Holiday cheer a lot earlier than the rest of America. This also means we get to eat some turkey (because it’s pretty much impossible to find a whole one the rest of the year), although if you are like me, you reserve the turkey for days that are not holidays. I much prefer a nice, succulent prime rib for holiday dinners, or a big ol’ fatty goose. But the day after Thanksgiving? Oh you’ll find me near the turkey section of the grocery store for sure, because that’s when it goes on…
  • Doughnut FRYday – French Crullers

    Elizabeth
    24 Oct 2014 | 8:00 am
    After all this doughnut making lately, coming so soon after two full years of paleo baking with, let’s face it, not fun to work with ingredients, I’m resolving myself to starting over in my baking education. Sure, I can bake a mean cake (like, the best fucking cake you’ve ever had), but when it comes to working with pastries and ratios and the basics of the science behind it all, I’m still a newb. On Tuesday, I decided to make a cream doughnut, based on some rather old recipes from a really old cookbook I have. But let’s just say that…well, they sucked.
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    Mission: Food

  • Adventures in Comfort Food: Fish Hash

    Victoria
    17 Nov 2014 | 5:00 am
    Different dishes may represent comfort foods for various people, but at the end of the day, comfort foods are those that make you feel warm and fuzzy inside. They fill your belly and make you smile. In some cases, they may take you back to a time in the past, perhaps reminding you of your grandmother's cooking. In other cases, they may warm you up on a cold winter's day after shoveling snow for hours. In any case, they are always welcome in my kitchen.I was recently asked to participate in a blog tour for a new cookbook entitled Adventures in Comfort Food by Kerry Altiero, chef/owner of Cafe…
  • Food Truck Road Trip: Be Lovin' Veggies + Giveaway

    Victoria
    10 Nov 2014 | 5:00 am
    Nowadays, food trucks are all the rage in the culinary industry. Gaining more prestige with competition television shows like The Great Food Truck Race, food trucks are no longer considered only for their convenience (like a lunch truck near your office building), but people are actually seeking out food trucks, stalking them on Twitter, and gaining greater appreciation of the culinary delights provided in these mobile restaurants.There is a huge variety in food trucks across the nation. From those offering comfort foods to others with elevated, gourmet dishes, and yet many more that span the…
  • Psycho Stuffed Birds

    Victoria
    23 Oct 2014 | 5:00 am
    "She's as harmless as one of those stuffed birds." - Norman BatesThis month's challenge for the Creative Cooking Crew involves making something inspired by Halloween, whether it's a creepy dish, one that's orange-and-black, or even something inspired by a horror movie. Being the film school graduate that I am, I couldn't resist creating a dish based on a horror film.Selecting a film was the first challenge, but I quickly decided it needed to be something by Hitchcock, one of my absolute favorite directors. Although Hitch has a large database of suspenseful cinema, there is one horror film…
  • Bouchon Bakery Corn Muffins

    Victoria
    20 Oct 2014 | 5:00 am
    I'm a big fan of the Bouchon Bakery cookbook. Although many of its recipes are time consuming and challenging, some of my favorites are actually the muffin recipes--simple but delicious. So far I've made three of the muffin recipes, and I've made them multiple times!Previously, I've created the pumpkin muffins and the banana muffins, but I recently needed some cornbread for a stuffing recipe (stay tuned this Thursday) and decided to throw together these easy-to-make corn muffins. Not only were the freshly baked muffins perfect for breakfast, but I used four of them (the standard size) for my…
  • Cranberry-Apple-Cinnamon Scones

    Victoria
    15 Oct 2014 | 5:00 am
    Last year, I shared a recipe for delicious, seasonal Pumpkin-Pecan Scones with Maple Glaze. Today, I'm sharing another scone recipe that's perfect for fall! These Cranberry-Apple-Cinnamon scones combine the essence of apple pie with the bright, tart flavor of fresh cranberries--two very prominent ingredients this time of year. And then the intense cinnamon glaze really takes these fragrant scones over the edge. These scones freeze beautifully. In fact, that's what I did. I cut them, froze them, and then baked them straight from the freezer. By freezing these scones, it actually prevents the…
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    Savoring Time in the Kitchen

  • Duck Confit Parmentier

    19 Nov 2014 | 1:01 pm
    I can cross one thing off of my Foodie Bucket List.  I made duck confit this week!  I love roasted duck and duck confit. Whenever I'm in a restaurant that serves duck, I will order it but I've rarely made duck myself and never have I made duck confit.Don't run away if you don't like duck.  I think this recipe would be perfectly adaptable to roasted chicken thighs or even the dark meat from your Thanksgiving turkey. Parmentier is a French version of Cottage or Shepherd's Pie.  Comforting and oh, so delicious.  The driving force behind this recipe was the cookbook that…
  • Apple Cake with Toffee and Caramelized Apples

    9 Nov 2014 | 2:15 pm
    If you are more of a cake person than a pie person, this could be the perfect Thanksgiving dessert for you.  I tested this recipe on my family this past weekend and there was already talk of messing with tradition this year.  Heresy, I know, but understandable after you taste this cake. The apple cake is first baked then drizzled with a toffee glaze while still warm.  Toothpick holes poked in the cake help the glaze sink deep into the cake and flavor it with warm, toffee-flavored goodness creating a toffee 'crust' on the bottom when it cools. If that doesn't sound…
  • Skillet Brownie Pie ~ Treat! No Trick.

    30 Oct 2014 | 2:57 pm
    Need a quick and easy treat? This one comes together fast! This is my favorite brownie recipe.  I decided to make it in a skillet to take to a friend's home recently so it could be cut into wedges and served with raspberries and vanilla ice cream.  This time, I decided to add some caramel bits to the batter. Sound good?Right after baking, the brownies are very moist and the caramel bits were melted and soft.   After a night in the refrigerator, these babies can be cut neatly and served like a candy bar.  They will last for several days refrigerated if you don't eat them…
  • The Best Fall Slaw!

    23 Oct 2014 | 2:11 pm
    There are perks to living near a city with several of James Beard Award-Winning Chefs.  Outside of the obviously great food at their restaurants, one of them writes a witty food column for our Sunday newspaper's food section.  Even though Sandy D'Amato no longer lives in Milwaukee and has sold his restaurant Sanford to his Chef de Cuisine (and recent James Beard Award winner as well), he still writes his weekly column. More than a few times, he shares a recipe that I simply have to be make right away.  Such was the case for this amazing autumnal slaw. Celeriac, apples, celery,…
  • Parmesan Peppercorn "No Knead" Bread

    12 Oct 2014 | 10:59 am
    I've made this bread twice in one week.  It's that good.   The recipe was inspired by our daughter and son-in-law who love the Parmesan pepper bread that they buy at a favorite Italian restaurant and retail sore.  They had brought us a sample of that bread this past summer and I wanted to see if I could recreate for them when they came for dinner this past week. I decided on using a hearty, no knead, crusty bread for my experiment - the kind of bread that you bake in a covered dutch oven. After the dough had risen for the specified amount of time,  I patted it into a…
 
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    Roti n Rice

  • Coffee Roasted Chestnuts

    Linda
    24 Nov 2014 | 11:24 am
    These nutty and sweet Coffee Roasted Chestnuts are pan fried on the stove with coffee beans and a little butter. No dangerous slitting or piercing of X's. The post Coffee Roasted Chestnuts appeared first on Roti n Rice.
  • Persimmon Cranberry Bread

    Linda
    20 Nov 2014 | 7:32 am
    Celebrate fall with this warmly spiced brown sugar Persimmon Cranberry Bread. Deliciously moist and satisfying for breakfast or tea time. The post Persimmon Cranberry Bread appeared first on Roti n Rice.
  • ABC Juice (Apple Beet Carrot Juice)

    Linda
    14 Nov 2014 | 7:42 am
    You can make this healthy delicious ABC Juice (Apple Beet Carrot Juice) with a hint of tanginess from lemon juice using a blender. It takes only 10 minutes. The post ABC Juice (Apple Beet Carrot Juice) appeared first on Roti n Rice.
  • Seared Tuna with Wasabi Mayo

    Linda
    10 Nov 2014 | 6:54 am
    Make this elegant Seared Tuna with Wasabi Mayo for your guests or a special occasion. It is deliciously meaty and takes only minutes to prepare. The post Seared Tuna with Wasabi Mayo appeared first on Roti n Rice.
  • Roasted Vegetables with Honey Balsamic Vinaigrette

    Linda
    15 Oct 2014 | 10:15 am
    Nothing beats Roasted Vegetables with Honey Balsamic Vinaigrette freshly harvested from the garden. They are sweet, tender, and makes a wonderful side dish. The post Roasted Vegetables with Honey Balsamic Vinaigrette appeared first on Roti n Rice.
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    Rouxbe Online Cooking School Blog

  • Cooking School in the Sky with Rouxbe & JetBlue Airways

    Joe, Co-founder of Rouxbe
    24 Nov 2014 | 12:15 pm
    JetBlue partners with Rouxbe as part of their Fly-Fi Hub launch. Cooking enthusiasts can now learn to become better cooks whenever they travel with JetBlue.   NEW YORK (November 24, 2014) – JetBlue Airways (NASDAQ: JBLU), New York’s Hometown AirlineTM, is partnering with content providers Coursera, FOX, HarperCollins Publishers, National Geographic, Rouxbe and Time Inc....
  • Gardein™ Sends Customers to Cooking School at Rouxbe

    Barb, Dir Student Services
    21 Nov 2014 | 2:07 pm
    The Fastest Growing, Plant-Based Protein Brand Is Sending Customers To Cooking School Vancouver, B.C. (November 17, 2014) – Garden Protein International, Inc.— the makers of gardein™, the delicious plant protein brand currently sold in over 22,000 stores across North America—today announced a partnership with the acclaimed Rouxbe Online Cooking School, the leading educator for culinary...
  • American Culinary Federation Education Foundation Recognizes Rouxbe Online Cooking School!

    Ken, Vice President Culinary Training
    18 Aug 2014 | 6:37 pm
      Rouxbe Cooking school has been recognized for quality education by the American Culinary Federation Education Foundation – marking a giant step forward for Rouxbe by acknowledging the important role that a quality online program has in today’s culinary training and educational markets. In addition to offering culinary instruction for home cooks and cooks training...
  • Rouxbe Hosts Award Winning Chef Matt Haley

    Barb, Dir Student Services
    16 Jun 2014 | 3:11 pm
      The James Beard Foundation’s 2014 Humanitarian of the Year, The National Humanitarian from the International Association of Culinary Professionals and the 2014 Cornerstone Humanitarian from the National Restaurant Association — no chef in history has ever been awarded these three high honors — especially in one year. But with Matt Haley’s focus on using...
  • Learn to Grow Your Own Food w/ Rouxbe Cooking School

    Joe, Co-founder of Rouxbe
    24 May 2014 | 11:00 pm
    Learn to Grow Your Own Food Given that our roots are in teaching people how to cook better, we thought it made sense to start the process of teaching people how to grow their own food. Learn how to grow your own food with us as our team takes on this new and exciting challenge...
 
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    Turntable Kitchen

  • Holiday Gift Guide: This and That

    Kasey
    25 Nov 2014 | 9:36 pm
    1. Architec Barewood Cutting Board I love the raw edge look of this cutting board, which looks expensive but is actually only $29 from Target! 2. Stainless Steel Cocktail Shaker Cocktail connoisseurs and newbies can both appreciate this stylish shaker, which comes in silver, gold, and copper. 3. Pommes Frites Teakwood and Tobacco Candle This is the second year in a row a Pommes Frites candle is on my gift guide, but I just can’t quit the Teakwood and Tobacco scent. It’s unisex and oh-so-sexy. 4. Pia Wallen Cross Throw Blanket More of a decorative piece than something you’d…
  • Turntable Kitchen’s 2014 Music Lovers Gift Guide

    Matthew Hickey
    25 Nov 2014 | 9:00 am
    Looking for that perfect gift for the music lover in your life? We’ve got the goods. Below we’ve listed out some of our favorite gadgets, box sets, books and more: 01. The National – Slipmats + digital downloads ($30 for all three) These slip mats are simply beautiful and – best of all – they each come with a digital download of one of The National’s early records (Cherry Tree in particular is an often overlooked masterpiece in my book). You can nab them here. 02. The Beatles in Mono Boxset ($336.50) The Beatles the way The Beatles were meant to be heard: in…
  • Single Serving: Landmarks – Pacific

    Matt Dillon
    25 Nov 2014 | 4:00 am
    Landmarks is a Chi-town five piece who’s latest self titled EP is as warm and colorful as a beach comber’s board shorts. Subdued vocals, jangled guitar riffs and cyclical drums all lend to the Landmarks EP’s shoegaze sub-frame. However it’s the noodling Stratocaster melodies found on tracks such as “Jackson Park” and “Pacific” that fully capture that beach-bum lazy sense of nostalgia that all of you Real Estate fans out there know and love. Properly absorbed, this EP has the power to bring out the care-free urban slacker in us all.
  • Single Serving: American Wrestlers – I Can Do No Wrong

    Josh Henderson
    24 Nov 2014 | 9:30 am
    Not much is known of American Wrestlers just yet – aside from it being a project by an artist who was born in Scotland and is now based in St. Louis, Missouri. I guess for now he’s letting this single speak for itself. “I Can Do No Wrong” is a beautiful little piece of lo-fi power pop that triumphs thanks to the warmth of the recording. I look forward to what’s in store in hopes that American Wrestlers really can do no wrong. “I Can Do No Wrong” is being released on 7” vinyl via Fat Possum Records on January 27, 2015.
  • Mid Autumn Mix

    Matthew Hickey
    24 Nov 2014 | 4:00 am
    We’re just past Autumn’s mid-point which means we’re getting ready for one of our favorite holidays: Thanksgiving. I think you know we love food around here so, as you can imagine, we’ve got our hands full planning and prepping our menu. And, as you can probably also imagine, we believe that any extended expedition into the kitchen calls for good music. So with that in mind, we’ve put together a playlist of some of our favorite new music to help soundtrack that time from potato mashing up to and through the turkey-induced coma. If you’re looking for a…
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    Jersey Bites

  • Pirate’s Booty Sets Sail for Thanksgiving

    Lou Petrella
    25 Nov 2014 | 8:08 am
    Shhhh…I know a little Thanksgiving secret. It’s not a family recipe for stuffing or green bean casserole, it’s about New York City’s iconic Macy’s Thanksgiving Day Parade. Now that I have your attention, would you believe that the spectacular holiday procession viewed in person by more than three million spectators and on television by more […] The post Pirate’s Booty Sets Sail for Thanksgiving appeared first on Jersey Bites.
  • Sweet Potato Recipes

    JerseyBites
    24 Nov 2014 | 4:23 am
    Few things beat a good sweet potato dish. This collection includes past Jersey Bites recipes and other favorites of our writers, past and present. Use one for Thanksgiving, or anytime you need a great side! Sweet Potato Gnocchi in Sage Brown Butter By Veronique Dubois, founder of Food and Wine Chickie Insider “I love gnocchi and with […] The post Sweet Potato Recipes appeared first on Jersey Bites.
  • Sweet Potato, Goat Cheese and Caramelized Onions

    Deborah Smith, Executive Editor
    23 Nov 2014 | 6:05 pm
    I was in search of a sweet potato recipe that didn’t taste more like a dessert than a side dish. Since I am a huge fan of goat cheese, this recipe immediately caught my eye. You have two choices when it comes to the final product. I chose to put everything in the food processor and […] The post Sweet Potato, Goat Cheese and Caramelized Onions appeared first on Jersey Bites.
  • Foodie Things to Do This Weekend and Beyond

    JerseyBites
    21 Nov 2014 | 7:44 am
    THANKSGIVING NOTE: If you’re looking for volunteering opportunities, check out Jersey Bite’s list here! And if you’re thinking of going out to eat or ordering Thanksgiving dinner for your guests, look no further than this recent Jersey Bites post! THIS WEEKEND November 21: Enjoy the bright lights of the season while supporting a good cause at […] The post Foodie Things to Do This Weekend and Beyond appeared first on Jersey Bites.
  • Thanksgiving Volunteering/Donation Opportunities

    JerseyBites
    20 Nov 2014 | 11:09 am
    Looking for a place to volunteer or make a donation this holiday season? Check out the list below. And don’t forget that many of these organizations need support year-round, so consider reaching out throughout the rest of the year as well. If you know of an opportunity that’s not included here, please mention it in the […] The post Thanksgiving Volunteering/Donation Opportunities appeared first on Jersey Bites.
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    A Culinary Journey With Chef Dennis

  • Thanksgiving Recipes – Sweet Potatoes, Cranberry Sauce & Cole Slaw

    Chef Dennis Littley
    18 Nov 2014 | 7:41 am
    Thanksgiving has always been one of my favorite holidays…..well except for the ones I’ve worked.   It’s a day to see family and friends, a time to come together and give thanks for all the blessings  you have in your life.   This year we’ll be celebrating at home in Florida and it will be the first Thanksgiving in a long time that we didn’t have one of our furbabies around to help us celebrate.   They  were truly a blessing that we will both miss this year. Fortunately for us our extended Orlando Family , Greg, Carolyn and Jenn will bringing over their…
  • On the Road with Chef Dennis – TuckAway Shores Resort

    Chef Dennis Littley
    5 Nov 2014 | 4:40 am
    Lisa and I celebrated the Anniversary of our first year in Florida last Tuesday and I began thinking about all the wonderful places we’ve been to since our arrival in Florida and how I’d love to share them with my friends. I didn’t have to think very long about it, because I knew that Google+hangouts would be the perfect way to share my adventures, and since most of these adventures would be road trips,  it only seemed natural to call the series “On the Road with Chef Dennis” I quickly cobbled together a banner to promote the premiere edition of my new show,…
  • What you Don’t Know About your Food Can Hurt you!

    Chef Dennis Littley
    25 Oct 2014 | 11:56 am
    If I had to pick one life changing event this year, it would have to be attending ShiftCon in Los Angeles.  To say it was eye opening would be an understatement.  When you have a multitude of aha moments over three days it makes you feel as though you’ve been living under a rock. But to repeat the message that so many of those wonderfully enlightened intelligent people I met because of Shiftcon told me “it’s not your fault”.   And that my friends is the problem. We are led down a path not knowing how treacherous it can be with all the twists and  wrong turns…
  • Ratatouille Two Ways – Around the Kitchen Table

    Chef Dennis Littley
    22 Oct 2014 | 7:51 am
    One of the great pleasures in life has got to be vegetables cooked and seasoned properly.   There’s something so wonderful about the fresh taste that nature has given to us in so many different flavors, shapes and colors.   And cooking them properly is really easier than you think! Many years ago I learned how to prepare a classical version of Ratatouille, it was simple and easy to cook.   No bells, no whistles, no extra seasonings, no kitchen magic.   Just fresh delicious vegetables cooked to perfection tasting as nature intended. I will admit it had been too many years since I…
  • Pinkwashing – The Dirty Little Secrets

    Chef Dennis Littley
    13 Oct 2014 | 5:41 am
    It’s October and that means its  Breast Cancer Awareness Month, which means that everything from the White House to the NFL is draped in pink to show support for this very worthy cause.    But there’s a Dirty Little Secret about this type of  Pinkwashing that most of us aren’t aware of. Last weekend I spoke at Shiftcon in Los Angeles on one of my favorite subjects Google+. What I didn’t expect was the education I would recieve via the conference.   Talk about eye opening.  Although I might equate the experience to more of electric shock therapy for the awakening…
 
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    stetted

  • Bourbon Cajeta Apple Butter Goat Cheese Cheesecake

    Megan
    25 Nov 2014 | 3:00 am
    Goat cheese cheesecake is smothered in bourbon apple butter and drizzled with bourbon cajeta for a luscious, boozy dessert. Sometimes, recipes just easily fall together in my mind as soon as a specific ingredient makes its way home. At a recent ATX Swappers event, where we swap homemade goods like jam and pickles, I nabbed a jar of bourbon apple butter, and as I made my way home that night I knew it was destined for a cheesecake. That cheesecake had to be made with goat cheese, something I’ve been planning to do for quite a while. Now, it’s not 100% goat cheese, but the amount…
  • Sweet Potato Almond Squares (#StreamTeam Friendsgiving)

    Megan
    21 Nov 2014 | 3:00 pm
    This post is brought to you by Netflix. Lately we’ve been binging on TV every night. To be honest, watching TV is not a big priority around this house, and we tend to spend our evenings on at events (me), on our computers (him), or reading (me again). Partly because we don’t have cable and partly because nothing has really held my interest since LOST ended, we’ve drifted away from the standard viewing. However, binging on a single show for a few hours? Yeah, we’re into that. We blew through three seasons of Game of Thrones just in time for the release of every single…
  • Butternut Squash Snack Cake

    Megan
    19 Nov 2014 | 7:30 am
    I’m one of those people who thinks if you’re craving something, you should just go ahead and have it, otherwise you’ll be thinking about how much you want it for hours. That’s how it works in my experience, anyway. While I can simply avoid buying the “bad” foods from the store, it’s hard to escape from my pantry of baking ingredients, so now I just embrace the desire. Of course, for me that means I’m always trying to make things that satisfy my sweet tooth as well as are a little bit healthier than the standard cake or cookie. With this…
  • Kale & Butternut Squash Saute

    Megan
    17 Nov 2014 | 6:20 am
    We’ve been cooking with kale a long time in our house, so it’s easy for me to forget that outside of the food blogger bubble, the rest of the country is only just warming up to kale. It’s not too surprising — growing up, iceberg lettuce was the only kind of leafy green we ate, and that’s pretty well stretching the definition. Kale can sometimes be a hard sell even for people who are familiar with it, so I like to pair it with ingredients that are a little more familiar, like mild butternut squash. I’ve done that before with wonderful results in roasted…
  • Shakshuka

    Megan
    10 Nov 2014 | 12:00 pm
    I ate a lot of toast when I was a kid. It was my breakfast of choice almost every day, slathered with margarine (butter was only for special occasions like Thanksgiving) and eaten with relish. Sometimes it accompanied scrambled eggs, which I ate carefully, alternating each bite with the toast so that I would finish the meal with toast. My toast addiction worked its way into my subconscious, and I clearly remember a dream in which I was being chased by two triangle points with cartoon arms and legs. My dreams didn’t extend to eggs, but I didn’t like eggs much then and only ate them…
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    girlichef

  • Waldorf Salad inspired by Pieces of April for #FoodnFlix

    Heather Schmitt-Gonzalez
    25 Nov 2014 | 5:50 am
    I find it hard to take a person seriously when they don't admit to some dysfunction somewhere in their family. Rainbows and lollipops do not always abound when the family comes together, not even on Thanksgiving. This month's Food 'n Flix pick Pieces of April, as chosen by our host Deb from Kahakai Kitchen, brings some of that dysfunction to the screen. Far from a poster-child for exemplary behavior in the past, April is now a young adult coming into her own. She invites her mostly estranged suburban-dwelling family to her Lower East Side apartment for Thanksgiving dinner, with a…
  • Butternut Squash and Apple Bisque {blog tour + giveaway + #12WeeksofWinterSquash}

    Heather Schmitt-Gonzalez
    24 Nov 2014 | 5:21 am
    The Food Truck sensation is sweeping the nation, and photographers Phil Shen and Kim Pham have a backstage pass. They stumbled sort of accidentally into the place they were meant to be after moving to Portland, Oregon in 2009. Between sporadic photo jobs, they began exploring the food pods around town (my PDX friend Bea tells me about these all the time), and were smitten. They'd spend their weekends exploring and tasting, and in the midst of it all, took notice of the chefs, owners, and people who ran these tiny little kitchens. They wanted to know their stories. Thus, the idea of their…
  • Herbed Turkey over Cornbread Waffles w/ Cranberry Sauce {#SundaySupper: Thanksgiving Leftovers}

    Heather Schmitt-Gonzalez
    22 Nov 2014 | 10:00 pm
    I like Thanksgiving leftovers almost as much as I like the meal itself. It actually makes me a leeeetle bit frustrated if there's nothing left for later that night AND the next day. That is exactly why I make extra. Of everything. For example, even if I'm roasting a whole turkey, I put an extra breast in the crockpot. I always make a double batch of cranberry sauce. And one pie? Oh no, I make at least three pies or other dessert offerings—but mostly pie. I know this sounds boring, but my absolute favorite way to eat leftover turkey is simply piled on white bread and sprinkled with…
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    My Man's Belly

  • Not Cooking a Turkey This Year

    Pamela
    25 Nov 2014 | 8:07 am
    Not cooking a turkey this year, how about a turkey osso bucco recipe? This osso bucco uses turkey legs for a new twist on an old favorite - osso bucco. Check out the site to get the recipe and relationship advice you know you want.
  • Quince Your New Favorite Fall Fruit

    Pamela
    20 Nov 2014 | 3:14 am
    Add this quince tart to your favorite tart recipes. This odd looking fruit is becoming easier to find and its flavor is intoxicating. Check out the site to get the recipe and relationship advice you know you want.
 
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    Give Recipe

  • No Bake Caramel Coconut Bites

    Zerrin
    25 Nov 2014 | 1:01 am
    No Bake Caramel Coconut Bites disappear really fast. Just sayin’. Bite-sized sweet treats are always a hit and they are even better if they have caramel inside and fancy sprinkles outside. They easily become wonderful party foods as well. Caramel and coconut are one of the best pairs I’ve discovered so far. Also, these are wonderful treats for those who have a gluten-free diet. I thought what else I could make with coconut since I made Flourless Pistachio Cookies and 3 Ingredient Coconut Macaroons. Okay, I admit I have gone a bit obsessed with coconutty treats and I have a good reason…
  • Flourless Chocolate Hazelnut Cookies

    Zerrin
    21 Nov 2014 | 2:47 pm
    Flourless Chocolate Hazelnut Cookies are absolutely for chocolate lovers. These cookies are amazingly moist and loaded with chocolate and hazelnut flavors. You will be impressed when you see that it’s possible to make fantastic chocolate cookies without flour. These flourless chocolate hazelnut cookies will become one of your ultimate cookies since you will love their moistness and the combination of chocolate and hazelnut inside these. Besides, it’s really easy to make them. You just need 4 ingredients and probably you won’t have to do shopping. The dough is ready in a few minutes.
  • 3 Ingredient Coconut Macaroons

    Zerrin
    19 Nov 2014 | 12:32 pm
    3 Ingredient Coconut Macaroons are for those who are the true coconut lovers. These are chewy and super light, so you can grab as many as you want with no hesitation. Besides the simplicity in the ingredients, these are very easy to make. I am really into coconut and love to create recipes with it. If you see my Flourless Pistachio Cookies and Coconut Chocolate Bars, which are as easy as these coconut macaroons, you already know that how much I love making treats with coconut. It makes everything tastier and fresher, doesn’t it? Its moist and sweet flavor stands out in these treats. Who…
  • Butternut Squash Chili

    Zerrin
    16 Nov 2014 | 1:25 pm
    Butternut Squash Chili has a fresh and comforting taste, which makes it a perfect treat to welcome the winter days. This is one of the best vegetarian dishes I have eaten! Well, this is another recipe from mom, who is a zucchini, pumpkin and squash expert. She always serves it with a dollop of thick Homemade Greek Yogurt, which adds a wonderful touch on this amazingly tasty and spicy chili. The original recipe of mom doesn’t have beans, it is a wonderful combination of squash and green lentils. Since I’ve seen so many chili recipes with beans around the web, I added some as well. Mom was…
  • Chewy Oatmeal Raisin Cookies

    Zerrin
    9 Nov 2014 | 1:46 pm
    Chewy Oatmeal Raisin Cookies are the first cookies my 18-month old son tasted and I can proudly say that he loved these! One of his favorite things these days is to learn new words and these cookies helped him say “kurabiye”, Turkish name for cookies. Well, he can alredy pronounce the word “cookies”. No idea how he acquired it. Most probably he heard it when his mom and dad were discussing on a cookie recipe. The little one in the family loved these Chewy Oatmeal Raisin Cookies so much that he asked for them to at breakfast with honeyed milk for three mornings and also to end up his…
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    Elizabeth Kelly's feed

  • Sweet Potato and Bacon Breakfast Skillet Recipe

    Elizabeth Kelly, Knoxville Healthy Food Examiner
    5 Nov 2014 | 9:55 am
    Most everyone likes to have a heartier breakfast on the weekend, or at least a hot one. After a week of cold cereal, breakfast bars, and smoothies-on-the-go, you deserve a breakfast worth sitting down for.Just because...
  • Savory vegetable and cheddar corn muffins recipe

    Elizabeth Kelly, Knoxville Healthy Food Examiner
    22 Sep 2014 | 11:35 am
    Looking to add more veggies to your meals? You probably never considered adding them to the bread basket. These easy-to-make corn muffins are bursting with flavor in the form of zesty peppers and onions, mushrooms, and spinach. A...
  • Summer vegetable-stuffed mushrooms on the grill

    Elizabeth Kelly, Knoxville Healthy Food Examiner
    25 Jul 2014 | 12:13 pm
    If you think of stuffed mushrooms as a fall and winter party appetizer, you’re stuck in the box. Get outside of the box and into the outdoors with a summer-friendly version of stuffed mushrooms that makes use...
  • Maine potato salad with horseradish cheddar recipe: Cookout magic

    Elizabeth Kelly, Knoxville Healthy Food Examiner
    27 May 2014 | 11:35 am
    This potato salad must be magic. How else could it involve cheese (a genius addition to potato salad if there ever were one), and yet still be light and healthful? Okay, maybe it’s not magic—it&rsquo...
  • Product review: Lean Cuisine Spring Rolls

    Elizabeth Kelly, Knoxville Healthy Food Examiner
    8 Apr 2014 | 8:40 am
    A few years ago, the Lean Cuisine Vegetable Egg Roll was part of my regular work lunch repertoire. While it’s a good product, and Lean Cuisine still offers it, the new Spring Rolls line blows it out of...
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    Restless Chipotle

  • Quick Dinner Rolls in 30 Minutes

    Marye Audet
    24 Nov 2014 | 7:27 am
    If you are looking for super quick dinner rolls then your search can stop right here. You can make these rolls, start to finish, in a little less than 30 minutes. 30 minutes, y’all. One episode of New Girl. I have been testing recipes to see how fast I could get fresh dinner rolls on the … Continue reading »
  • Sweet n Spicy Cap’n Crunch Oven Fried Chicken

    Marye Audet
    19 Nov 2014 | 5:30 am
    Oven fried chicken allows you to have all of the flavor of fried chicken without all of the fat. A nice change for those of us who love fried chicken but not the calories that go with it! Cap’n Crunch was one of my favorite cereals when I was a kid, and could eat things … Continue reading »
  • Cajun Slow Cooker Pot Roast Recipe

    Marye Audet
    18 Nov 2014 | 4:37 am
    This slow cooker pot roast recipe is full of Cajun spice and flavor. Making a mirepoix and searing the meat before cooking makes all the difference. Sure, Cajun food is associated with Louisiana  – but Texas does not discriminate based on location. We just enjoy it all. Now, we all know there is just not anything … Continue reading »
  • Easy Cheesy Mexican Rice Recipe

    Marye Audet
    17 Nov 2014 | 4:31 am
    This easy Mexican rice recipe is cheesy comfort food that makes a great side dish for lots of things besides Mexican food. One of my very favorite dishes is Arroz con Queso but you can call it a cheesy Mexican rice if you want to. I like it because it is super simple to make, … Continue reading »
  • Texas Sheet Cake Is a Classic

    Marye Audet
    15 Nov 2014 | 2:51 pm
    Texas Sheet Cake is a dense, thin cake that is almost like a brownie but… not quite. It is so chocolaty and sweet it’ll make your teeth hurt but your tummy happy. Pecans fill the shiny chocolate icing making it almost a candy bar! Texas Sheet Cake. Is it a cake? A brownie? And why … Continue reading »
 
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    The Dutchess Cooks

  • Sauerkraut from the Alsace

    Dutchess
    17 Nov 2014 | 5:55 am
    Last weekend it was time to make this delicious recipe for sauerkraut d’Alsace, or, sauerkraut from the Alsace. The weekend before I had made guinea fowl confit and that required to rest about a week. That’s why it was time last weekend! Because these two things belong together, confit and sauerkraut, and oooh of course mashed potatoes!! I already published the recipe for the confit here, and now you will get the recipe for the sauerkraut. As you will notice in the list of ingredients, it contains duck or goose fat. So I have to warn you not to make this too often haha! I used the same…
  • Creamy and spicy pasta with homemade pesto

    Dutchess
    20 Aug 2014 | 4:26 am
    Summer is slowly coming to an end here.  And because I still had a lot of fresh basil, I decided to make pesto. And with some of this pesto I made this pasta dish: The ingredients: 4 tablespoons butter ¼ cup pesto homemade (see my recipe for homemade pesto) 1 teaspoon (or more, or less…as much as you can handle) dried red chile flakes ¼ cup vin santo ¼ cup heavy cream ¼ cup grated Parmesan cheese 6 large basil leaves Pepper/salt ¼ cup pasta water Extra: tagliatelle, grated Parmesan cheese   Start with adding the pasta to salted boiling water, and procede according the package…
  • Beef salad with dukkah

    Dutchess
    28 Mar 2014 | 3:39 am
    Today’s recipe is another salad. But not just ‘a’ salad, I can say this one was one of the best ever! The beef was perfect, the tomatoes delicious, the avocado creamy, the blue cheese soft and spicy, the dukkah mixture sprinkled on top gave it the perfect finish, and the dressing was a killer. Ingredients for an awesome meal! This recipe I will definitely make over and over again, and also I will try to grill/smoke the meat on the bbq. I think that will make it even tastier (if that’s possible at all!). Oh and then there was wine too, a Cote du Rhone this time. The mentioned dukkah…
  • Whiskey Cream Sauce

    Dutchess
    27 Mar 2014 | 2:31 am
    Since today’s International Whiskey Day, it seems like a perfect timing for this Whiskey Cream recipe! The sauce is easy to make, and it is delicious with a juicy steak. Serve it with green beans and twice baked potatoes for example and you’ll have a winner for dinner! The “trick” to this sauce is to use the same pan for the meat as for the sauce. More flavor! Ingredients for 2: 2 steaks (I used beef tenderloins) Black pepper 3 tablespoons butter 1 teaspoon butter (yes, that’s correct) 1 shallot, minced ¼ cup whiskey (I used Tullamore Dew) ½ cup beef stock A few drops of…
  • Pizza heaven with wild salmon

    Dutchess
    7 Mar 2014 | 2:06 am
    In this post called easy homemade pizza I already gave you the recipe for a delicious and easy way to make the best pizza at home. But wait, there’s more….the topping! Recently I found out that it can get better when it comes to that! Way better! But this topping is different from what you’re used to, but for one time, think outside the (pizza) box! The dough (makes 2 pizzas): 2 ¾ cup all purpose flour Pinch of salt 2 ¼ teaspoon instant yeast (that’s the amount of one small package) 1 cup lukewarm water The first thing to do is get a large bowl, add flour, yeast and salt and then…
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    BitterSweet

  • Earthy Elegance

    Hannah (BitterSweet)
    24 Nov 2014 | 8:00 am
    As an avid baker and dessert-lover, it may come as a surprise that the greatest indulgence I can think of is eating something sweet that I didn’t make myself. While I enjoy the process and crave the creative control that starting from scratch always brings, a truly decadent experience is one that doesn’t require any work. Although I always get exactly what I want when I make my own birthday cake, I must admit that there are times when I wish I could just sit back and relax, leaving the heavy whisking to someone else. That’s precisely where Earth Cafe comes in, online…
  • Prepare for the Worst, Expect the Best

    Hannah (BitterSweet)
    21 Nov 2014 | 5:51 am
    As the holidays grow closer by the minute, everyday meals can sometimes take a backseat to party planning. Thankfully, Nava Atlas is here to save the day, or at least the dinner, with a guest post sharing some handy tips on meal planning. This is only the tip of the iceberg when it comes to the breadth and depth of the kitchen wisdom packed into Plant Power. For more advice, and of course, more delicious recipes than a hungry eater could imagine, you simply must check out the book for yourself. As an early holiday gift, Nava and her publishers have kindly offered a copy to give away to one…
  • Delicata Delicacy

    Hannah (BitterSweet)
    18 Nov 2014 | 6:13 am
    Have you ever seen a better vegetable for stuffing than the humble delicata squash? Each perfect yellow and green-striped edible tube becomes an ideal vessel for every sort of filling imaginable, no matter how you cut or cook it. I’m no stranger to the concept, but all sorts of inspiration has steered my seasonings in an entirely different direction since those first filled squash emerged from the oven. Allow me to introduce to you a prime candidate for your new Thanksgiving main dish, replete with a very posh-sounding beluga lentil filling. Sparkling like legume caviar within their…
  • Citrus Twist

    Hannah (BitterSweet)
    15 Nov 2014 | 6:19 am
    Click the photo above to view full size. If it brings a smile to your face and you’d like to enjoy it as your desktop wallpaper, right click the large version, select “Set as Desktop Background,” and choose the “Stretch” option to fit to your screen. Stay warm, my friends, and have a bright, tangy, and sweet weekend!
  • Red, White, and Sweet All Over

    Hannah (BitterSweet)
    10 Nov 2014 | 5:08 am
    As I’ve found to be true for other bloggers, a quiet front on the wide open internet usually means frenetic activity behind the scenes. Although poor little BitterSweet may not be the beneficiary of all the daily food prep and photography, the oven hasn’t even had a chance to cool down for a moment in the past week. Considering the skyrocketing popularity of red velvet cake, I was eagerly awaiting an opportunity to re-examine this classic confection and infuse it with a fresh palate of new flavors. That occasion lined up perfectly with the changing seasons, dropping the…
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    KelsEats

  • Don’t Even Act Like I Don’t Cook Wild Mushroom Crepes. I Got the Recipe Right Here.

    KelsEats
    22 Nov 2014 | 10:00 am
    The post Don’t Even Act Like I Don’t Cook Wild Mushroom Crepes. I Got the Recipe Right Here. appeared first on KelsEats. Wild Mushroom Crepes with Bechamel Sauce Who thinks, “Hmmm, what to have for dinner tomorrow?” and randomly has an intense craving for wild mushroom crepes with Bechamel sauce? I feel like this can’t be normal. Nevertheless, a few weeks back this inexplicable vision and deep gut feeling led me to cooking up this meal on a Wednesday night, and let me tell you, the feeling was right! I ended up creating a Wild Mushroom Crepes recipe that was so…
  • Ahooooooooooooo! Craftsman and Wolves is Legit

    KelsEats
    26 Oct 2014 | 5:31 pm
    The post Ahooooooooooooo! Craftsman and Wolves is Legit appeared first on KelsEats. Rating: 4.5 out of 5 stars Whoa now, Craftsman and Wolves, you’re comin’ in hot. Here’s what I like about you – you’re a little arrogant. How so? I mean c’mon, the dapper baker at the helm, William Werner, sells fancy-shmancy lookin’, bougie-sounding sweets and savories (i.e. a haute dog, with beet chips), displayed with enough space between each item to make you think you’re shopping for designer goods. Well, I guess in the world of pastry, the fare that’s…
  • The Oysters that Stole My Heart and Got Away

    KelsEats
    12 Oct 2014 | 7:25 pm
    The post The Oysters that Stole My Heart and Got Away appeared first on KelsEats. If someone had told me a week ago that I’d spend 4+ hours on a Saturday night researching one very specific, rather unknown oyster – a Canadian oyster at that! – I would’ve been amused by the thought, but also slightly concerned that I’m not reaching out to friends enough. But what can I say, last night I was consumed by the thought of a Chef’s Creek oyster, a variety that, to be fair, I plan on having in my life like a new best friend. Why did inspiration strike last night, you ask? Well, for…
  • The Industry All-Stars: Craig Lane

    KelsEats
    18 Jul 2014 | 3:24 am
    The post The Industry All-Stars: Craig Lane appeared first on KelsEats. If the mustache is the measure of a bartender in San Francisco, then the mustache on Craig Lane is the one that every old-hand and newcomer has looked up to since he graced Bar Agricole with his dapper presence in 2010. Ok, maybe it’s not so much the mustache, but rather, his near 20 years of cocktailing experience that’s the real reason behind his behind-the-bar prowess…but we all know the mustache certainly doesn’t hurt. In all sincerity, it’s not the mustache or the experience that really…
  • Anthony’s Cookies: So Good, Even Santa is a Regular

    KelsEats
    2 May 2013 | 5:00 pm
    The post Anthony’s Cookies: So Good, Even Santa is a Regular appeared first on KelsEats. Rating: 5 out of 5 stars Think fast: who is the person that makes the best cookie you’ve ever had? I’d bet cold hard cash that you’re about to throw down for your mom…although your grandma may also be a contender. Hell, maybe you’d even say yourself! But guess what? You’re wrong. It turns out that your mom doesn’t make the best cookies. Anthony does. Well, that may not be entirely fair to say considering Anthony (Lucas) only makes about 15 different flavors, all of which fall into…
 
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    lunchitpunchit.com

  • Homemade Apple Crisp

    udandi
    5 Nov 2014 | 2:52 am
    Did you hear that recent study about comfort food fights loneliness? So many of my food memories involve my mom and her recipes. There are certain tasks (peeling apples and frosting cupcakes) she didn’t enjoy but did for us kids. I try to eat one apple, one orange and one carrot daily, but sometimes the apples aren’t tasty so I make apple crisp. The sugar negates the healthiness, but at least I’m not eating cookies and I think of my mom 6 cups apple — peeled and sliced 1/2 cup flour 1/2 cup oats 3/4 cup brown sugar 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 cup…
  • Review: Harvest Snaps

    Andi
    26 Oct 2014 | 9:00 am
    I love potato chips but don’t buy them unless it is the small snack size bag because I have a tendency to over indulge. Unlike my mom, I don’t find carrots to be natures potato chip, sure, they’re crunchy but the taste isn’t the same. I really wanted something crunchy, but healthy that satisfied my taste buds. While taking a tour of a new grocery store, I spied Harvest Snaps and decided to try them. All six flavors! Harvest Snaps are baked, gluten-free, high in fiber and protein, low in sodium and fat. My favorite flavor was actually the lightly salted and I enjoyed…
  • Cucinova Pizza Pasta Salad | Cincinnati

    Andi
    12 Oct 2014 | 7:04 pm
    A new place opened in Cincinnati called Cucinova and they serve made-to-order pizza, pasta and salads each for $6.99! And I’ve got a $25 gift card to give to one lucky person! I might be too generous with my food love, but I do love pizza and I don’t have it often since it would mean I’m eating the whole pizza or if I have it with a group I concede to getting what others prefer so as to not appear picky. At Cucinova, I don’t have to worry about either of those things, I can create a 10-inch pizza made with my picks and enjoyed as dinner and a lunch leftover. Usually I…
  • Reusable Cutlery for Packed Lunches

    Andi
    21 Sep 2014 | 8:50 pm
    I had a friend ask for advice on finding reusable utensils silverware or flatware for her kids’ packed lunches. She wanted something affordable because she was going to buy two sets per child and didn’t want to use silverware that might be confused with utensils offered by the school’s lunchroom. Sistema is a brand of plastic containers I like because they’re sensible in design, are clear so contents are easily seen and have colorful accents. They also make plastic utensils. A friend of mine introduced me to IKEA’s KALAS children cutlery years ago. This colorful…
  • Fresh Thyme Cincinnati

    Andi
    10 Sep 2014 | 9:08 am
    Fresh Thyme Cincinnati opened in August 2014 and I’m really excited to have new grocery store option especially one so close to my gym! People who haven’t been or don’t have a store in their area have asked what it is like. It is a smaller grocery store, which doesn’t mean it offers less so much as it focuses on produce and then has bulk items, bakery, butcher, sandwich making deli, frozen foods, diary, vitamins, wine and beer. This isn’t the place you’ll go to buy clothes and greeting cards in addition to your groceries. I was really excited to see they…
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    Mary Makes Dinner

  • Shaved Brussels Sprouts with Raisins and Bacon

    Mary Helen
    21 Nov 2014 | 8:08 pm
    I've been missing my blog lately. So often I get a thought in my head and instead of letting it worm itself out through a quick post it lingers - trapped in my brain like a cat stuck inside a bedroom. I go about my daily work, taking care of the baby, working on edits for the book, testing recipes, writing for The Natural Beauty Workshop, and all the while I can feel it - a pair of furry little paws thumping away at the door. Let me out. Let me out! LET ME OUT! So I decided to take a little break from my break and write a blog post (or three). Today's subject? Gratitude. Turkey Day is…
  • Taking a Break

    Mary Helen
    22 Oct 2014 | 11:10 am
    Well, folks. It's time to throw in the towel - at least for a few weeks - as I work on finishing up the manuscript for my book. (In case you haven't heard, I'm writing a freaking book!) Life is just a touch TOO busy between work, book-writing, and baby, so I'm taking a little break. I'll be back with new recipes and updates on the state of my culinary world just as soon as I'm able to get my head above water. In the meantime, you can follow me on Instagram where I share (or maybe overshare) bits of my daily life. I have a pretty serious crush on Instagram, by the way.
  • More More More: Moonshine, Cavemen, and Indecent Exposure

    Mary Helen
    17 Oct 2014 | 7:38 am
    So it finally happened. I went outside my front door half topless. I didn't realize until I came in and sat down after taking the trash out that I had never rearranged myself after CC's last nursing session. Whoops. At least I don't think anyone saw me.   Speaking of motherhood, I heard a pretty inspiring story recently about motherhood (and life beyond) from Troy Ball, the founder of Asheville Distilling Company. Troy has three boys, two of which have special needs. She ended up putting her personal career ambitions on hold to care for her kids for over a decade. Then she…
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    Ren Behan | renbehan.com

  • 10 Ways to Spice Up Your Christmas by Just Ingredients

    Ren Behan
    25 Nov 2014 | 4:08 am
    Today I’m sharing a lovely infographic that caught my attention this week, by the lovely folks at Just Ingredients, who have focused on ten ‘festive ingredients’ and how to use them. I’m very tempted by their recipe idea for sticky plum and star anise ham, which I’d pair with a plum and star anise vodka...  Read More » The post 10 Ways to Spice Up Your Christmas by Just Ingredients appeared first on Ren Behan | renbehan.com.
  • Giveaway: Hotel Chocolat – The Christmas Wreath (RRP £40)

    Ren Behan
    24 Nov 2014 | 4:08 am
    All I want for Christmas (literally) is this giant box of Christmas chocolates by Hotel Chocolat – called The Christmas Wreath. Hotel Chocolat tell me that this is, A show-stopping festive centrepiece to gather round and share this Christmas. Filled with 40 delicious Christmas truffles, a chunky cookie wreath and two large chocolate snowflakes, one...  Read More » The post Giveaway: Hotel Chocolat – The Christmas Wreath (RRP £40) appeared first on Ren Behan | renbehan.com.
  • Giveaway: MrSite Pro Website in a Box RRP £119.99

    Ren Behan
    18 Nov 2014 | 6:25 am
    Christmas is the most wonderful time of the year, but the New Year could be even better because it could see you launching a brand new exciting blog, business or professional website! I’m giving away a really great prize to one lucky winner just in time for you to get your ideas up and running...  Read More » The post Giveaway: MrSite Pro Website in a Box RRP £119.99 appeared first on Ren Behan | renbehan.com.
  • Review: Samsung Food ShowCase Fridge Freezer

    Ren Behan
    17 Nov 2014 | 5:56 am
    It comes to something when you have to knock down cupboards and take off doors in order to review a kitchen appliance – but the latest addition to our kitchen, the Samsung Food ShowCase Fridge Freezer was a very welcome, new arrival! Choosing a new fridge freezer can be a daunting task; there are so...  Read More » The post Review: Samsung Food ShowCase Fridge Freezer appeared first on Ren Behan | renbehan.com.
  • 40 Seasonal Recipes (October’s Simple and in Season Round Up)

    Ren Behan
    11 Nov 2014 | 6:37 am
    October was a great month for Simple and in Season, with over 40 seasonal recipes and pumpkins aplenty! This month, Katie at Feeding Boys and a Firefighter is hosting, with plenty of entries already flooding in. In the meantime, here are Octobers recipes. Above Sausage and Sweet Potato Skillet Supper by Feeding Boys and a...  Read More » The post 40 Seasonal Recipes (October’s Simple and in Season Round Up) appeared first on Ren Behan | renbehan.com.
 
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    Clean Eating with Clean Cuisine

  • Easy Gravy Recipe for Turkey

    Ivy Larson
    24 Nov 2014 | 4:07 pm
    Ivy Larson T-minus 3 days until Thanksgiving! Do you have an easy gravy recipe to serve with your Thanksgiving turkey? If not, now is definitely the time to start planning the gravy, as well as all other finishing touches. Keep in mind the finishing touches are often what make a holiday meal so memorable. Well, ok, the people you have at the table are also important...  Read More » The post Easy Gravy Recipe for Turkey appeared first on Clean Eating with Clean Cuisine.
  • The Simple Green Smoothie Solution

    Ivy Larson
    24 Nov 2014 | 8:20 am
    Ivy Larson ‘Tis the season to start thinking about how in the world to stay healthy, fit and energized during the now-upon-us hectic holidays. The solution just might be quicker, easier and more delicious than you could ever imagine… The Simple Green Smoothie Solution Technically a green smoothie does not necessarily need to be green in color to be classified as...  Read More » The post The Simple Green Smoothie Solution appeared first on Clean Eating with Clean Cuisine.
  • Best Thanksgiving Turkey: 4 Rules for Buying

    Ivy Larson
    19 Nov 2014 | 11:05 am
    Ivy Larson What is the best-tasting and healthiest Thanksgiving turkey to buy? The decision is no longer as simple as deciding between a fresh bird or a frozen one. These days, you really have to know what to look for if you want to get the best Thanksgiving turkey. That’s the bad news. The good news is, whether you are...  Read More » The post Best Thanksgiving Turkey: 4 Rules for Buying appeared first on Clean Eating with Clean Cuisine.
  • Pumpkin Seed Recipe: A Savory Pate

    Ivy Larson
    17 Nov 2014 | 3:44 pm
    Ivy Larson Perfect for holiday entertaining, this pumpkin seed recipe for a savory pate is festive, easy to make and…..(shhhh) surprisingly healthy too! Our savory pate might be missing the chicken liver, but it isn’t lacking a thing when it comes to flavor. And every bite offers the rich and luxurious “mouth feel” you’d expect from a traditional pate recipe....  Read More » The post Pumpkin Seed Recipe: A Savory Pate appeared first on Clean Eating with Clean Cuisine.
  • 5 Homemade Salad Dressing Recipes

    Ivy Larson
    12 Nov 2014 | 11:10 am
    Ivy Larson Looking for a super easy way to increase your intake of dark leafy greens and vegetables? I personally think that having a go-to collection of sensational homemade salad dressing recipes could just be the ultimate answer… If you are familiar with Clean Cuisine or have read our Clean Cuisine book, you already know salads, vegetables and greens...  Read More » The post 5 Homemade Salad Dressing Recipes appeared first on Clean Eating with Clean Cuisine.
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    On My Plate

  • Feed Someone This Thanksgiving

    James Kiester
    12 Nov 2014 | 2:12 pm
    -The period leading up to Thanksgiving is a food blogger's favorite time of year.  We dig out recipes for; turkey, stuffings, gravy, potatoes, and pies; post basting tips, recommend wine pairings, and generally get pumped for the big feast.  In fact, I recently came across a recipe for Peking-Style Roast Turkey with Molasses-Soy Glaze and Orange-Ginger Gravy, and I'm flirting with the idea of talking my family into going such a route this holiday.  I'm a foodie, it's what I do. Subject:Child of miner eating lunch on schoolhouse grounds. | Date: 09/04/1946 | Photographer:…
  • Little Caesars Pretzel Crust Pizza - A Review

    James Kiester
    21 Oct 2014 | 3:59 pm
    -I don't generally buy ready made take out pizza, simply because I like to choose my toppings.  However, being hungrier than normal a few nights ago, I shelled out $6.00 for Little Caesars' Pretzel Crust Pizza.Subject: Little Caesars' Pretzel Crust Pizza | Source: Little Caesars' Press Release |Divided into eight large slices, the pizza consists of a soft salted pretzel crust topped with a Cheddar cheese sauce, cheese, and pepperoni, all sprinkled with an additional blend of Asiago, Fontina, Parmesan, and White Cheddar cheeses.With the understanding that ready made take out pizzas sit…
  • A Common Dilemma Sees Freezerburns Saying Goodbye As Daym Keeps On Keeping On

    James Kiester
    30 Sep 2014 | 2:37 pm
    - A few months ago, I wrote a blog about Gregory Ng, the self-proclaimed "Frozen Food Master," and host of Freezerburns™. Gregory began his frozen food review vlog in 2008 with a series of, five to ten minute, frozen food reviews. Between the publication of my blog and now, Freezerburns came to an abrupt, and rather dramatic, end.While reviewing the $2 Kid Cuisine How to Train Your Dragon Chicken Nuggets Meal, Ng snapped under the impression the meal delivered, "breading with a hint of chicken on the inside." With utter disgust plastered across his face, Ng exclaimed, "You know what? I…
  • I Love You Pulled Pork, But Stay Off My Burger

    James Kiester
    26 Sep 2014 | 3:54 pm
    -Pulled pork is a method of cooking a tough cut of pork, usually the shoulder, which allows the meat to become tender enough to be "pulled", or easily broken into individual pieces. The meat is seasoned with a BBQ rub and/or sauce, then cooked slowly at low temperatures (8 to 12 hours at 225°F) to break down the connective tissue and eliminate toughness. Subject: Carl's Jr.'s/Hardees' Memphis BBQ Pulled Pork Cheeseburger | Source: Carl's Jr.'s/Hardees' Press Release |While I love pulled pork, as such, I have to say, I hate these Pulled Pork Burgers which are popping up all over the place.
  • The Salted Caramel Band Wagon

    James Kiester
    4 Sep 2014 | 3:51 pm
    - Sometimes food trends sneak up on eaters, wiggling their way into the cracks and crevices of culinary pop culture, before we even realize they're upon us.  The early to mid 20th century saw sweetened bowls of milk drenched cereal slowly, but surely, replace eggs, bacon, and pancakes as typical breakfast fare.  The 80s saw the rise of micro brews, which would eventually horn in on Budweiser's & Miller's virtual monopoly on the American beer market.  Today eaters find themselves surrounded by foods flavored to taste like salted caramel.Photo courtesy of Amazon's Affiliate…
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    Our Tasty Travels

  • How to Pair Thai Food with Wine

    Erin De Santiago
    19 Nov 2014 | 12:08 am
    Even if you’ve never traveled to Thailand, there’s a good chance you’ve tried Thai cuisine somewhere in the world. And, while street food often comes to mind when many travelers think Thai cuisine, the truth is there are a number of chefs looking to elevate the overall Thai food experience. And, what better way to experience it than with a good glass of wine. Thai food, known for its complex blend of exotic spices and heat, pairs surprisingly well with wine, especially a number of white wine varietals. I tend to cook a lot of Thai-influenced dishes, especially curries, and…
  • Beer Travel: Drinking Beer at the Source

    Brett Domue +
    6 Nov 2014 | 10:00 am
    What’s your favorite beer? Your go-to brew that you pull out of the fridge on a Friday evening.  The bottle of suds that you toast with your friends? Is it something produced in a massive factory halfway around the world?  Or perhaps a limited production craft offering made only once a year? In either case, have you ever considered visiting the brewery where the beer is produced, to try drinking the beer at the source? Beer Travel – Drinking Beer at the Source One of my “must do” items while traveling is to visit local breweries.  My normal weekend day-trip while…
  • New Pumpkin Spice Latte Burger at Umami Burger

    Erin De Santiago
    5 Nov 2014 | 1:03 am
    We don’t often post about food news, but when we do, it’s certainly something unique. And, well, I’m not sure how much more unique you can get than a Pumpkin Spice Latte burger! Pumpkin Spice Latte Burger at Umami Burger The cool folks at the Los Angeles independent burger chain, Umami Burger, have decided to cave to the pumpkin spice latte craze and they are debuting the unique creation for just $4 on November 5, at all participating locations. Starting on November 6, the burger will go up to $12. Pumpkin Spice Latte Burger debuts on November 5 If you’re unfamiliar…
  • Try Rochefort Beer and Food at La Gourmandise in Rochefort, Belgium

    Erin De Santiago
    31 Oct 2014 | 8:14 am
    Trappist Beers, especially Westvleteren and Rochefort, are highly-regarded brews by beer aficionados around the world. And, while you can’t visit the inside of the breweries themselves (they are active monasteries), there are usually onsite cafes that offer the Trappist beers and various nibbles, including any food products the monastery produces. If you’re headed to Rochefort in hopes of sampling the beer, you’ll be disappointed to find Rochefort Brewery doesn’t have an official onsite cafe. However, drive along the main road in Rochefort itself and you’ll…
  • Greek Craft Beer in Athens: Beer Time

    Brett Domue +
    23 Oct 2014 | 4:53 am
    When visiting Athens, Greece, you’ll likely find plenty of options for good Greek wine and spirits, but finding Greek craft beer may be more frustrating. Most of the pubs and kiosks I wandered into in Athens offered only some macro beer selections from Greece and other parts of Europe. Familiar Greek beers like Fix, Alfa, and Mythos were the norm. Finding offerings from the growing number of craft breweries in Greece was a bit more of a challenge.  And, looking at recent check-ins on sites like Untappd and RateBeer didn’t provide much more insight. Eventually, I found a list…
 
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    Palachinka

  • Young Sorrel Soup

    Marija
    22 Nov 2014 | 10:21 am
    My great grandfather used to be one of the well-known guys in a very small town Grocka, in a Kingdom of Yugoslavia, near Belgrade. In the lack of proper terminology, I’d say he was one of the elders. And he… Continue Reading →
  • Chicken Burgers and Tomato & Ginger Chutney

    Marija
    15 Nov 2014 | 4:06 pm
    In Tallinn we live in an awesome apartment, in Lai street, in Old Town. That Old Town, one of UNESCO World Heritage Sites, is the most beautiful place on Earth. So, in that apartment, in that Old Town walls are… Continue Reading →
  • Fast Cherry Puff Pastry Chocolate Pie

    Marija
    5 Nov 2014 | 1:43 pm
    Lately I’ve been making a lot of fast and easy recipes. Partly because I’ve gotten a bit lazy, but mostly because a lot has been going on… So when you crave something sweet, and you want it to be a… Continue Reading →
  • Caponata and Radicchio Bruschetta

    Marija
    14 Sep 2014 | 9:59 am
    Smells of autumn. Of tomatoes and roasted peppers. Here and there, the smell of pork chops frying in a pan lingers around open windows… Love this time of the year. Because we are together. Sitting around a big table.
  • Spinach and Pear Salad

    Marija
    28 Aug 2014 | 12:50 pm
    I didn’t post much this summer. You have to forgive me, as it’s been a wonderful summer in the Baltics. And this year it was particularly beautiful in Estonia. We had an unusually hot days, and the Baltic sea was… Continue Reading →
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    VittlesVamp

  • Viennoiserie

    The Vamp
    23 Nov 2014 | 8:40 pm
    Vienna is a city rich in history, brimming with baroque grandeur and spirited Secessionist influences. It's also a European capital celebrated for its sweet tooth. So, how could I resist the opportunity to get together with a noted pastry chef when I hit town? My Brooklyn pal Peter had worked with French-born pastry chef Pierre Reboul a while back, when they both were in the kitchen at New York's Wallsé. A Facebook note, a few phone calls, a trip across the ocean, and a train ride from Budapest later, and I was all set. I arrived late afternoon at the new upscale cafe from the Austrian…
  • My Bartender in Budapest

    The Vamp
    16 Nov 2014 | 5:42 pm
    I'm a picky eater. I'm an even a pickier drinker, so when I hit a barstool: game on. And, if you are a bartender who can bring it, you got me. So it was for me at the Blue Fox Bar when I was introduced to the mad skills of Attila Felhő Felhősi. This man isn't just talented with a muddler and a shaker, he is creative and enthusiastic to such a degree that I wanted to put him in my luggage and take him back to Brooklyn, so I don't have to live without his brilliant - and potent - concoctions. Just take a look at this stunning rendition of a Ramos Gin Fizz... It put the Ramos Gin Fizz I had at…
  • A Taste of Budapest

    The Vamp
    12 Nov 2014 | 5:42 pm
    No one prepared me for a typical late October morning in Budapest -- bright skies, but blustery and cold. That, my friends, is a glass of Unicum, Hungary's traditional herbal amaro liquer. My first morning in Budapest was an especially frigid one and I was quickly informed by natives that I would be remiss if I didn't partake in a shot before I started my day. Start my day it did, packing a wallop and warming the body, while it scorched my throat. Needless to say, I didn't start scouring stores for little gift bottles for friends back home. (You can thank me later!) Other tastes of Hungary…
  • My Go-To's: French Louie

    The Vamp
    2 Nov 2014 | 12:38 pm
    You may have expected my next blog post to focus on my recent European adventures. Promise that you'll get your fill of Budapest and Vienna soon, but I have to admit that being away always makes me appreciate home and New York City all the more. So, I thought it only right to start this month with a look at another one of my NYC go-to's: French Louie, the Atlantic Avenue bistro sister to the down-home Carroll Gardens fave Buttermilk Channel. The restaurant's entryway bar is welcoming and, if the weather mild, French Louie's expansive backyard patio is an irresistible spot to share a bottle of…
  • Visiting Vienna

    The Vamp
    28 Oct 2014 | 12:49 pm
    And, after what has hopefully been a marvelous trip to Budapest, I should have made my way to Vienna today. Looking forward to even more grand coffee houses, a visit to the Mayer am Pfarrplatz winery - within the city limits - and some serious Weiner Schnitzel! Will be home next week, recovering from drinking copious amounts of Gruner Veltliner, I'm sure. But, I do plan on posting tales of my recent European exploits!
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    Modest Bounty

  • A Turkey Held Hostage

    Cate
    13 Nov 2014 | 8:04 am
    I’m wondering if holiday sharing is a common phenomenon among married couples. My husband and I have, since we married in 1986, traded Thanksgivings back and forth between our respective families. Both of our families maintained strong holiday traditions. Both expected their children to continue to participate after marriage. Allowances were made once grandchildren entered the scene but only specifically for a few hours on Christmas day. Early on, this methodology worked for us. It was a fair and even distribution of our time and attention. But truth be told, some years it was simply…
  • London Calling!!!

    admin
    24 Jul 2012 | 5:34 pm
    Gathering some family and friends for the opening of the Olympics friday night! Here’s what’s on the menu Assortment of English cheeses Shepherds Pie Salad Eton Mess Now, for the drinks…Pimms Cup? Gin and Tonic? Can’t wait for the opening ceremonies!
  • Local Food

    admin
    4 Jun 2012 | 10:59 am
    Why do I eat local, sustainable, organic food? I’ve been asked this question countless times. I eat local, sustainable, organic food because I believe in diverse, decentralized food systems. I would rather support an American farmer than a farmer in another country. I would rather keep my dollars in the local economy. I eat whole, fresh, perishable foods over processed ones because I believe they are better for my health and the health of my family. I would prefer to eat food that hasn’t travelled halfway around the world contributing to the ever increasing carbon footprint of…
  • The Plight of the Family Farm

    admin
    16 Oct 2011 | 7:04 pm
    Each week, 330 farmers leave their homes, lose their farms, have to quit their lifestyle because of hardship and competition with factory farms. Support the family farm. Support sustainable living and local foods. Watch this video by Chipotle called “Abandoned”
  • Making It Last

    admin
    15 Sep 2011 | 6:11 pm
    Peaches in Bourbon Vanilla Syrup, a la Martha Stewart, garlic confit, and roasted tomatoes! I have french cantaloupes in the garden and figs beckoning to be made into jam. The weather is turning slightly cool and I need to get up to Stuckey Farm for Honey Crisps & Macintosh’s. I’d really like to learn more about preserving, making cheese and braiding onions and garlic. If anyone knows of any class opportunities here in the midwest, please post via comments!
 
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    WindsorEats.com FoodBlog

  • RECIPE: Pasta with Rapini

    windsoreats
    25 Nov 2014 | 1:44 pm
    Sometimes we get busy. Really busy. That’s no excuse not to make yourself a great meal at home. After all, you deserve a good home-cooked meal. We brought Pat Lizzi of Mezzo Ristorante & Lounge into the CTV kitchen to teach us a quick dish we can all make for dinner in 20 minutes or less. Pasta with Rapini Ingredients 2 Rapini, trimmed 4 cups penne pasta (or other pasta) uncooked 3 Tbsp. extra virgin olive oil 2 cloves garlic chopped 1/4 cup of pine nuts 1/3 cup parmigiano cheese Salt and Pepper to taste Preparation In a large pot filled with boiling water, cook the pasta as…
  • Mamo Burger Bar

    windsoreats
    25 Nov 2014 | 10:58 am
    We’ve taken the idea of the humble burger, and decided it could be improved upon. For a burger to be really good, you can’t just rely on putting enough “stuff” on it. Toppings from cheese to a fried egg can be fantastic, but you can taste the difference in our “single steer” burgers, even with nothing on ‘em. Our beef is sold to us by The Butcher of Kingsville and we grind it fresh every day as we need it. When you’re sitting with friends in our dining room, chances are that everyone at your table is devouring patties from the very same animal. We don’t load ‘em with…
  • Recipe: Pumpkin Pie with Honey Bourbon Whipped Cream

    pina
    25 Nov 2014 | 10:23 am
    During the early fall, when pumpkins were at their finest, I took advantage of the harvest and invested some time in making homemade pumpkin puree. It’s been all about the pumpkin for me since. Fresh out of the oven. In the last month, I’ve made  pumpkin donuts, roasted pumpkin seeds, and now pumpkin pie. I can’t get enough pumpkin. Pumpkin Pie is always a favourite in our family. It’s taken some time to find a recipe that works for me. There are plenty of them out there. A lot of them incorporate the usual suspect of spices: nutmeg, ground cloves, ginger and cinnamon. I’ve…
  • La Sila Bakery & Pizzeria

    windsoreats
    25 Nov 2014 | 10:03 am
    Bringing families together one loaf of bread at a time. Fresh, authentic Calabrese bread and home cooked food, just the way Nonna made it. Buon appetito! The post La Sila Bakery & Pizzeria appeared first on WindsorEats.
  • Free Coffee Brew Demo & Tasting at Anchor Coffee House

    windsoreats
    24 Nov 2014 | 10:11 am
    This Saturday, November 29, 2014, Anchor Coffee House will be doing a free coffee brew demo. The popular coffee bar often have people asking them about how they prepare their coffee and why they do it the way that they do. This is your chance to learn all the details and grow your coffee knowledge, while getting to sample some high end coffee! Learn to brew at Anchor Coffee House At 6:00pm on Saturday, bring a friend or family member who loves coffee and enjoy a great time. Get to Anchor early so you can get a seat at the bar! The post Free Coffee Brew Demo & Tasting at Anchor Coffee…
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    Eat in OC

  • Three Health Facts That Will Have You Feeling Good About Being a Guacamole Fiend

    OC Restaurants
    30 Oct 2014 | 7:31 am
    Would you be surprised to know that, according to Fox News, guacamole has become the second most popular condiment in the United States? It’s second only to salsa! If you’ve ever had... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • Think Training to Become a Sushi Chef is Easy? Think Again

    OC Restaurants
    28 Oct 2014 | 6:14 am
    There is a misconception in the United States about sushi: because passable sushi can be made at home, many believe that making sushi is as simple as tossing vinegar and sugar on rice, throwing some... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • Want the Convenience of Cake Mix with the Flavor of a Homemade Cake?

    OC Restaurants
    13 Oct 2014 | 11:44 am
    We use cake to celebrate just about every happy occasion. Celebrating your mom’s birthday? You eat cake. Throwing a party for el Cinco de Mayo? You use classic recetas de postres to make a... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • Five Delicious Dishes That Are Practically Made for Salsa

    OC Restaurants
    17 Sep 2014 | 2:31 pm
    What is salsa without the perfect tortilla chip to accompany it? Actually, salsa can be a key ingredient in some of the best southwestern-inspired dishes that you can make. And when you learn how to... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • Take a Tour of the Chili Peppers Used Around the World

    OC Restaurants
    24 Aug 2014 | 7:37 am
    Despite all the drawbacks of living in an increasingly globalized community, at least when it comes to food, globalization has brought with it only opportunity. Now, regardless of whether... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
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    New Products from Main Store

  • Magic Flight Launch Box

    26 Nov 2014 | 4:00 am
    Take Flight! MFLB Features -5 Second Heat Up -Fits in the Palm of Your Hand -Exceptionally Efficient -Trough Holds Enough for Two -Unique Hardwoods -Rechargeable AA NiMH Batteries available everywhere -Accessories Available.   -Handcrafted by Skilled Artisans in California The Magic Flight is one shocking little vape.  At first glance, it may not look like much - but after one use you will quickly realize what a powerful punch it packs. The Magic Flight uses a unique resistance heater that glows with heat instants after being activated. The MFLB is one of the fastest vapes around,…
  • Micro Vaped Glass Globe Attachment

    26 Nov 2014 | 4:00 am
    Our glass globe brings you the biggest most flavorful vapor available for your Vaped vaporizer. Includes 4 nails with ceramic heads and one Vaped exclusive glass globe. Compatible with both LUXURY and MICRO Vaped models. * Battery not included Includes 3 nails with ceramic heads 1 Glass Globe Regular Price: $69.99 Special Price: $49.99
  • Vapir NO2 Screen Pack - 20 pcs.

    26 Nov 2014 | 4:00 am
    20 pack of replacement screens for the NO2 Vaporizer are not compatible with any other Vapir vaporizers. The NO2 Portable Vaporizer is the newest version of portable Vapir vaporizers with a rechargeable battery pack. The screens fit into the top filling chamber and will help keep your unit clean during normal usage. $14.99
 
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    Brown Eyed Baker

  • Italian Walnut Pillow Cookies

    Michelle
    25 Nov 2014 | 9:01 pm
    [These cookies were originally posted wayyyyy back in February 2009. I wanted to revive them from the archives because they deserved some new and improved pictures, and, most importantly, because these were always a Thanksgiving tradition in our family.] I rarely associate Thanksgiving dessert with anything other than things like pie (pumpkin, pecan, apple, oh my!), pumpkin rolls, carrot cakes and gingerbread trifles. The cookie baking tends to ramp up the week after Thanksgiving when all of the Christmas baking kicks off, but there is one cookie that will forever and always remind me of…
  • Cranberry-Eggnog Cheesecake

    Michelle
    24 Nov 2014 | 9:01 pm
    I have been wanting to make a cranberry cheesecake for Thanksgiving for a few years now, but recently found this version that not only includes cranberries, but eggnog as well. I absolutely loved the idea, as the flavors are the perfect bridge between the Thanksgiving and Christmas holidays. Cranberries tend to only be associated with Thanksgiving, while eggnog is typically reserved for Christmas holiday festivities. Combining the two is totally genius; the result is a dessert that can be enjoyed, and is perfectly seasonal, from November all the way through the new year! I’ve grown to…
  • Friday Things

    Michelle
    20 Nov 2014 | 9:01 pm
    1. This is a picture of Einstein with my mom’s dog, Bella, on her back deck almost five years ago. This week, Bella crossed over the rainbow bridge after what two veterinarians referred to as a “significant neurological episode”. Bella was 16 (!!) and lived a really great life… my mom adopted her from a shelter back in 2000 and had her for over 14 years. She was such a sweet, gentle dog and will be missed. I think right now she’s romping free of arthritis and hoarding as many treats as possible! 2. On a happier note, last Saturday was my baby shower, and it…
  • Broccoli Cheese Soup

    Michelle
    19 Nov 2014 | 9:01 pm
    I’ve talked at length before about my aversion to vegetables growing up, but I had a special sort of aversion to broccoli. No matter how it was prepared, I refused to eat it. I would always finish whatever protein and starches were on my plate, but those lonely little stalks never had a chance with me. It seemed that I inherited the “vegetables are disgusting” gene from my dad, while my sister was a beneficiary of my mom’s plant-loving genes. My sister would gobble up her vegetables while I sat in protest, very astutely pointing out that my dad wasn’t eating…
  • Brussels Sprouts with Pancetta, Cranberries & Pine Nuts

    Michelle
    18 Nov 2014 | 9:01 pm
    Given that I’m not a huge vegetable person to begin with, it shouldn’t come as a huge surprise that Brussels sprouts were pretty much at the absolute bottom of my list in terms of vegetables that I would actually consider eating. I felt this way my entire life up until a few years ago. At that time, I started to experiment with different Brussels sprouts side dishes for Thanksgiving, and I actually started enjoying them after eating Brussels sprout slaw and a Brussels sprouts and bacon gratin. A few years ago, my mother-in-law started making this Brussels sprouts dish and I…
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    Honest Cooking

  • Partner Post: Perfection Takes Time — Marinated Blue Crab

    Susan Benton
    25 Nov 2014 | 2:19 pm
    For an easy holiday appetizer than can be served in small cups or in a dish, try this slow marinated lump crab. By Susan Benton Living on the Gulf Coast, November temps are in the 60’s and this is an elegant dish I serve during the holidays as a walk-about appetizer when entertaining. It is made with fresh, jumbo lump Blue Crab and takes 24 hours to marinate. I arrange it in a beautiful glass serving dish and scoop out portions on appetizer cups for guests to easily hold and enjoy. Wherever you may live, this recipe can be made with any lump crab, but fresh is best. Though not a typical…
  • Coffee Culture: Quills Coffee, Louisville

    Bill Walsh
    25 Nov 2014 | 1:00 pm
    Patience pays off as Bill is finally able to make a long-awaited visit at Quills Coffee of Louisville, KY By Bill Walsh   Subject: Quills Coffee Location: Louisville, KY WiFi?: Yes Rating: 6+ [see key] Part of the Fill in the Coffee Map Series While I’ve been writing about my coffeehouse adventures since 2006, few places have sat on my list of “must visit” as long as Quills Coffee. Way back in the beginnings of my blog, they shot me a quick note and mentioned to stop by the next time I was in Louisville. And year after year they remained on that list solely because I…
  • Partner Post: Perfection Takes Time — Stuffed Blue Hokkaido Pumpkin

    Joyti Jit
    25 Nov 2014 | 12:00 pm
    After roasting for the squash for over an hour, the flesh becomes creamy, sweet, but retains nuttiness. The scent of the browning onions along with the cream and cheese adds richness and depth to this dish, while the kale and mushrooms deepened the flavor. By Joyti Jit If you are so lucky as to be in the Fiji Islands, you’ll truly notice how perfection takes time. There is a lovely sense of slowness all around the islands: in the friendly, relaxed demeanor of the Fijian people, the pristine white sand beaches, the ancient rain forests, the still more ancient volcanic rock that makes up the…
  • How to Make Chocolate Panforte

    Honest Cooking
    25 Nov 2014 | 6:00 am
    An array of nuts, candied ginger, winter spices, and dark chocolate make for a festive and delicious Italian dessert with a bit of crunch. Get the full written recipe here. Co-op Festive Solution Recipes with Dale Mackay – Pana Forte from Bob Deutscher on Vimeo. Sign up for the Honest Cooking Newsletter
  • How to Achieve Your Perfect Pie Crust

    Relish
    25 Nov 2014 | 6:00 am
    When sampling holiday pie, it’s easy to tell the difference between homemade pie crust and store-bought. Learn how to create the ultimate version from scratch. By Tess Arias The following Kitchen Deconstructed experiment was put together by Tessa Arias, the multi-talented blogger behind Handle the Heat and cookbook author of Cookies and Cream: Hundreds of Ways to Make the Perfect Ice Cream Sandwich. Be sure to check out her blog, Brownie Recipe Guide, Cupcake Recipe Guide and Pie Crust Recipe Guide and stay tuned for more Kitchen Deconstructed features from Tessa on Relish.com. This article…
 
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    CookingShorts

  • Thanksgiving Recipe Guide

    CookingShorts
    16 Nov 2014 | 6:07 am
    Note: There is a print link embedded within this post, please visit this post to print it. Thanksgiving. It conjures up a variety of images, some good, some not so good. For many, it’s a time for family to gather around a specially prepared feast to give thanks and blessings. For others, it’s all about family feuds and black Friday deals. No matter how you view Thanksgiving, we wanted to share a simple recipe guide with you to hopefully make your holiday more enjoyable and less stressful. Appetizers: Cherry and Corn Farmhouse Salad Light and delicious are two simple words to…
  • Cider and Cinnamon Glazed Ham

    CookingShorts
    15 Nov 2014 | 6:00 am
    Note: There is a print link embedded within this post, please visit this post to print it. The glorious, beloved holiday ham. It’s the centerpiece to a feast surrounded by comfort foods, classic drinks and, most importantly, family and friends. Every year, we work hard to re-invent the holiday ham to make it new and exciting. We have sort of become the “Piggy King and Queen” among our group of loved ones. There hasn’t been one ham dish that we have served that hasn’t been loved. In our process of making over the piggy, Jason has become an expert carver, just look at the beautiful…
  • Wilted Baby Spinach

    CookingShorts
    10 Nov 2014 | 7:03 am
    Note: There is a print link embedded within this post, please visit this post to print it.   This amazing side dish only takes a few minutes and it’s perfect for those busy days when you don’t have a lot of time in the kitchen. Even though it has a short cook time, it’s packed full of flavor. I love to pair my wilted spinach with a quick cooking protein such as simple grilled or sautéed shrimp. Oh, and if you’re wondering about the nutmeg, trust me on this one. It may sound a little strange, but it’s the perfect pairing for dark leafy greens – all you need is a pinch.
  • Stuff and Bake Granny Smith Apples

    CookingShorts
    7 Nov 2014 | 4:16 pm
    Note: There is a print link embedded within this post, please visit this post to print it. CookingShorts has re-invented the apple pie! Well, maybe not, but we are super proud of this fun twist on a classic. We took all the flavors that we love from our favorite Thanksgiving dessert and instead of filling up a pie shell, we stuffed them inside of a tart, Granny Smith apple. This is a really fun treat on a crisp autumn night. Ingredients: 4 large Granny Smith apples  1 tbsp lemon juice 3/4 cup brown sugar 1/4 cup rolled oats 1/4 tsp nutmeg 1 tsp cinnamon 4 tbsp butter, cut into pieces ¼…
  • Roasted Radish and Carrot Medley

    CookingShorts
    4 Nov 2014 | 4:00 am
    Note: There is a print link embedded within this post, please visit this post to print it. I have always considered the radish just as a pretty garish for salad, not necessarily as a main vegetable. Boy, I have been missing out on an amazing flavor profile! Roasted radish taste nothing like its spicy, raw flavor. When roasted, the radish becomes delicate and sweet. If you’ve only been using radish in salads, try my recipe below and change your thoughts on this salad bar veggie. Ingredients:  12 small to medium radishes 12 baby carrots 1 tbsp olive oil 1 tsp fresh thyme, chopped 1 tsp…