Food

  • add this feed to my.Alltop
    CHOW » New Finds

  • This Jelly Is Cooler Than You

    lessleyellen
    1 Feb 2010 | 5:04 pm
    Toss your preconceptions about jelly and jam out the window, and get ready to have your mind blown. I sure did when I tried White Grapefruit and Vanilla Bean Jelly from Slow Jams (tag line: “Jam for the People”) at the second installment of the San Francisco Underground Farmer’s Market. The jelly is a genre-defying cross between a bittersweet marmalade (but smooth with no rind chunks) and a sophisticated dessert topping (it’s liberally flecked with vanilla bean, and smells like a cupcake). I ate it on bread with almond butter for dinner, but I could see it edging out…

  • Teeny Trader Joe’s Cookbook

    pointybird
    1 Feb 2010 | 4:48 pm
    Trader Joe’s is a godsend for time-pressed people like me, providing a nice middle ground between slow food and drive-throughs. But though we all love that mandarin orange chicken, sometimes you’d like something a bit less artery clogging for dinner, and don’t want to swing by another store to get the rest of the ingredients. The Trader Joe’s Companion: A Portable Cookbook is small enough to throw into your purse, yet full of good, quick, healthy dishes made solely from products sold at TJ’s. One-stop shopping! That’s something even I can handle.

  • Tea Leaves Live in a Yellow Submarine

    itsapeugeot
    27 Jan 2010 | 11:10 am
    TeaSub, an infuser made by Israeli design studio OTOTO, adds an element of adorable not usually seen with tea paraphernalia. You can drink your tea while watching the little boat float around in your cup. Maybe there are tiny little divers in there, screaming to be let out. Ha! OK, maybe I should relax and have another sip. Unfortunately it isn’t available to order online yet, but hopefully I’ll be able to add it to my collection soon.

  • Dense, Chewy Apricot Panforte

    Roxanne Webber
    26 Jan 2010 | 2:10 pm
    The Panforte Company makes a nice riff on the classic Italian fruit and nut dessert. Its apricot-almond panforte is loaf-shaped, densely packed with fruit, and truly tastes like apricots and nuts rather than a rubbery slice of sugar. Slice it thin and serve it with cheese for a treat. Panforte Company’s California-Style Apricot Almond Panforte, $17 for a 12-ounce loaf

  • Vinyl Stickers for Your Kitchen

    itsapeugeot
    22 Jan 2010 | 1:15 pm
    I’ve been really digging London based Hu2 Design’s kitchen stickers. Many are information-graphic focused, like cocktails broken down by ingredients and recipes of common desserts. And the sticker it makes for the fridge (pictured) puts any school paper or photo of a cousin’s baby to shame. They’re not cheap, but would make a good gift (via Notcot). Hu2 Design kitchen stickers, from around $32
  • add this feed to my.Alltop
    The Amateur Gourmet

  • Made-Up Minestrone

    Adam Roberts
    8 Feb 2010 | 8:01 am
    My proudest culinary achievements aren't the ones where I followed a recipe really well or repeated a specific technique demonstrated by a chef, they're the ones where on a freezing cold night, instead of ordering a pizza or Thai food (side-note: we still haven't found good take-out in the West Village; anyone?) I whip up something delicious with what I have on hand. Last week, I was excited to use a stock I'd made from a leftover Thomas Keller Ad Hoc chicken. What happened was, usually when we finish a roast chicken I put the bones in a freezer bag, pop it in a freezer and never really use…

  • Lucy's Salty Chocolate Peanut Butter Cookies + Momofuku Milk Bar Cookies

    Adam Roberts
    5 Feb 2010 | 10:29 am
    I care about you, readers, and I don't want you to go through this weekend without cookies. Everyone deserves cookies, especially on the weekend. The cookies I'm going to tell you about may already be familiar to you. The first, Lucy's Salty Chocolate Peanut Butter Cookies, were cookies I told you about in December. Remember I went to a cookie party? And how I was assigned Pfeffernussen? And how my Pfeffernussen were a bit tough and unwieldy, but how the best cookies at the party--salty chocolate peanut butter cookies--were so good I tracked down the recipe for you? Well now I've made those…

  • I Heart February

    Adam Roberts
    3 Feb 2010 | 8:10 am
    Every so often, when our lovely and talented banner illustrator Lindy Groening designs a new monthly banner, she asks me to send her some pictures of myself in various poses to fit into the banner scheme. Imagine my shock when, last week, she asked me to send her NAKED pictures of myself for this month's banner! I was both outraged and tickled; me? Naked? On my banner? Well, there it is folks. I think she did a lovely job; thanks to her and thanks, of course, to Justin for giving this cupid wings. [P.S. Lindy never asked for naked pictures, in case you didn't know I was joking. But Lindy, if…

  • The Best Meatloaf I've Ever Had

    Adam Roberts
    2 Feb 2010 | 7:28 am
    It's hard to get excited about meatloaf. That is, unless you're standing in the kitchen at Craft in New York and Chef Damon Wise (Tom Colicchio's right-hand man) is mixing together ground beef, pork, crisp shitakes (that taste like bacon), golden soffrito, soy sauce, fresh oregano and Parmesan cheese. The resulting meatloaf--which Chef Wise called "Umami Meatloaf"--was, without question, the best I've ever had. And then, as you'll see in the following Food2 video, I went and recreated it at home. All the proportions and ingredients and steps are listed in the video, but, just in case, I'll…

  • Chicken Cooked in a Pig's Bladder (Chef Eric Frechon at Daniel)

    Adam Roberts
    1 Feb 2010 | 8:34 am
    Maybe I'm crass, but when I think bladder, I think pee. When the bladder comes up in conversation, it's usually in the context of "my bladder is going to explode, please pull over" or "ouch, don't sit on my bladder, I just drank a liter of Coke." It's rarely: "Mmm, you know what would be delicious? Puffing up the bladder of a pig and cooking a chicken in it!" If someone said that to you, you might stare at them, mouth agape, wondering how quickly you might get to the nearest exit. Yet, at some point before I arrived at the NYT 4-star Michelin 3-star restaurant Daniel on the Upper East Side,…
 
  • add this feed to my.Alltop
    Steamy Kitchen: recipes and cooking

  • What to eat for Chinese New Year

    SteamyKitchen
    7 Feb 2010 | 8:12 pm
    The Chinese calendar isn’t as straightforward and predictable as the Western (Gregorian) calendar. The length of a month isn’t always 30…um…31…no…29…or 28 days. Okay, okay, so both calendars are kinda screwy. But what I meant was that Western New Years is always called January 1st. Chinese or Lunar New Year falls on a different day every year, anytime between January 20th to Feburary 19th, depending on the sun and moon cycles. This year, it just so happens that that Chinese New Year is on Feburary 14th, 2010, which means you can take Valentine’s…

  • BBQ Pitmaster Chef Paul’s Sweet & Smoky Ribs

    SteamyKitchen
    6 Feb 2010 | 8:28 am
    Another sweet and smoky recipe? Yep! I can sweet and smoky anything – even tofu (maybe next week!) BBQ fans are loving the new BBQ Pitmasters Show on TLC and I was lucky enough to get a recipe for Chef Paul Peterson’s Sweet and Smoky Ribs. New Twitter friend, Steve Wilson, who runs Grilling Companion website was kind enough to help me out by testing, photographing the recipe and also interviewing Chef Paul. Get Chef Paul Peterson’s Sweet and Smoky Ribs recipe on Steamy Kitchen on TLC.

  • It’s getting a little hot in here

    SteamyKitchen
    2 Feb 2010 | 3:27 pm
    When I first heard on Twitter that I was named one of the 10 Hottest Women in Food by SlashFood, I seriously had to double-check the URL to make sure it wasn’t a spoof site, because you all know what happens when misspell a website name and end up in pornville. Well, it was legit, and even after an hour, nobody on Twitter shouted “you’ve been punk’d!” Though if I really had really been punk’d, more than likely the person responsible would be missing a few teeth today. The difficult part of all this is that now I really have to live up to the title…and…

  • Beer Steamed Clams with Bacon & Tomatoes

    SteamyKitchen
    1 Feb 2010 | 7:50 am
    This is possibly one of the best 10 minute meals I’ve ever made! I’ll take clams any which way (well, except rubbery overcooked) – steamed, raw, fried, smothered and creamed in soup. When I’m lucky enough to get my hands on really fresh manila clams, I always invite friends over to feast…. (Continue reading at Steamy Kitchen on TLC)

  • $25,000 to Share Our Strength

    SteamyKitchen
    31 Jan 2010 | 9:10 pm
    17.2 million American children face hunger each year. If you break that down, that’s almost 1 in 4 kids. As many of you know, one of my favorite charities is Share Our Strength, an organization dedicated to ending childhood hunger in America. This month, I’m so honored to have partnered with Quaker Oatmeal and Goodbite, along with several other bloggers, to bring you a fundraiser that will raise up to $25,000 for Share Our Strength. $25,000 = 75,000 meals. It’s simple. There’s no contest, no voting….just a few clicks on your part. Head to Quaker’s Create…
 
  • add this feed to my.Alltop
    Epicurious

  • Top 5 Sexiest Cocktails

    epicurious.com
    8 Feb 2010 | 5:58 pm
    Quicken your pulse on Valentine's Day with the Bitter Crush, the Fever, and other seductive sips.

  • Gaga for Gumbo

    epicurious.com
    8 Feb 2010 | 1:56 pm
    Just in time for Mardi Gras! Watch our video on how to make this traditional New Orleans shrimp and andouille stew.

  • How to Make the Perfect Red Velvet Cupcake

    epicurious.com
    5 Feb 2010 | 6:06 pm
    Why wait until Valentine's Day? Watch our D.I.Y. demo to find out why these sweet treats are ideal for any weekend, especially one that involves a lot of football.

  • Last-Minute Super Bowl Party Ideas

    epicurious.com
    5 Feb 2010 | 6:03 pm
    It's not too late to throw together a scrumptious Super Bowl soirée, even if it's impromptu! Celebrity chef and former baseball player Todd English shares his tips for making Sunday memorable beyond the big game.

  • Our Favorite Burgers

    epicurious.com
    4 Feb 2010 | 4:24 pm
    Serve these beef, turkey, cheese, and veggie burgers as sliders at your Super Bowl party to offer some top-rated variety.
 
  • add this feed to my.Alltop
    dimsumdolly

  • Dragon's Back 龍脊

    DSD
    5 Feb 2010 | 9:04 am
    Dragon's Back (龍脊) is one of the most famous hiking trails in Hong Kong and it's an easy trail to walk. Looking at the crazy crowds in Causeway Bay and the skyscrapers in Central, you'd never guess that such beauty existed in Hong Kong Island. I went to Dragon's Back in November when my good friend and her fiance (now husband) visited. The length of the hike is a mere 4.5 km and can be completed in 2 to 2.5 hours. Here are some pictures. To get to the start of the hike, take the MTR to Shau Kei Wan Station and get out at Exit A3. From there, take bus 9 or a taxi. Then get off at Cape…

  • If You're Interested ...

    DSD
    1 Feb 2010 | 8:00 am
    For readers in Hong Kong (if there are any), I'm organising an outing with some friends to go strawberry picking in Fanling (粉嶺) this Sunday afternoon, 7 February. Yes, there ARE farms in Hong Kong! If you're interested in coming along, please drop me a line at dimsumdolly@gmail.com. PS. This has nothing to do with my previous entry about wanting a little strawberry! ;p

  • Sh!ok

    DSD
    31 Jan 2010 | 8:25 am
    When I feel like having some Singaporean fare, I sometimes head to Sh!ok. In Singlish, 'Shiok' (spelt rightfully with an 'i') is a word us Singaporeans use to express pleasure and delight at something that brings about these feelings. At Sh!ok, you'll most likely hear lots of Singaporean accents among the diners as my fellow countrymen go there and get their fix of food from home. I like their longan drink - a nice pick-me-up on a hot summer's day. In winter, you can have it warm. One of my favourite dishes there is this Fried Pork with Kam Heong. Kam Heong is a paste that's made with some…

  • Tofulism 豆腐主義

    DSD
    25 Jan 2010 | 8:00 am
    I don't subscribe to any religion, but if I were forced to, my reply could possibly be 'Food and I'm sure I have many fellow believers'. ;p A branch-off of it for tofu devotees would be Tofulism. I love tofu and most of the time I'll eat tofu in whatever form it comes in. I came across this Tofulism outlet when I ended up in Tung Chung after finishing a hike in Lantau Island. Ivan of Food Recentrunes joked that this is the religion of old lecherous men. Why? Because in Chinese, the phrase '吃豆腐' (eat tofu)' means to take advantage of a woman in a sexual way. Ha. Well, see it any way you…

  • Tung Chung to Tai O

    DSD
    20 Jan 2010 | 8:00 am
    Instead of taking the cable car to the big bronze Buddha statue in Ngong Ping, my fellow hikers and I took the healthier but much longer option of hiking all the way there from Tung Chung (where the MTR station is). From Ngong Ping, we hiked for another 1.5 hours to the fishing village of Tai O. Here are pictures from the hike that took place on 9 Jan. A photo taken at the start of the hike. Our first rest stop was the cable car tower at the top of the picture. Walking on the broadwalk that follows the same route of the cable cars above. At this point of elevation, we were able to see Hong…
  • add this feed to my.Alltop
    umamimart

  • Culinography: Giant Golden Beet

    erin
    9 Feb 2010 | 2:30 am
    Just after dusk the other day, it was cold, but the farmers market at Union Square in New York was bustling. Shoppers sipped steaming apple cider and perused more baked goods than vegetables. I came across the largest golden beet I’ve ever seen and bought it for $1.50. It’s about 10 inches long and looks more like jicama inside than your average golden beet.  If you happen to find one, try cubing and tossing it with chunks of yams, onions and apples. Roast at 425 for 40 minutes with olive oil, salt and pepper and I think you’ll be quite happy with the outcome.

  • Ibu Oka: THAT Suckling Pig Place (Bali)

    Yamahomo
    7 Feb 2010 | 10:59 pm
    Anthony Bourdain has been here, as have many other food celebrities. Ibu Oka is one of the most famous food joints on the entire island of Bali. Located in a touristy area of Ubud, Ibu Oka serves some of the best suckling pig. Since we stayed around Kuta, the drive was about an hour. I was told we have to go before noon, otherwise the good stuff runs out. We arrived around 11:45am, and it wasn’t crowded. As I was walking in, I saw this beautifully roasted as. Since I am not a celebrity, I couldn’t go to back to see the cooking process. Although you can’t see it, they stuff a…

  • Kitchen Follies: Meyer Lemon Turd

    kayoko
    5 Feb 2010 | 10:01 am
    I like to think that I have sharp instincts and a knack for good flavors in the kitchen– my parents are both professional chefs, as is my brother. So in theory, I should be a supernatural. But something in the kitchen always goes horribly wrong when I am asked to follow a recipe to make anything sweet. I just can’t do it! It’s a combination of extreme ADD, my lack of scientific know-how, and the recipe never warning you of what NOT to do. It’s never my fault, right? I got really excited a few weeks ago when I found meyer lemons at Trader Joe’s so I bought a few…

  • Next Monday: UM Relaunch Happy Hour (SF)

    kayoko
    5 Feb 2010 | 7:54 am
    Dear SFers, Yoko (Tokyo JUNKtion), CJ (Tap This) and I (UM Event Planner) will be at Magnolia Pub on Monday at 7pm to celebrate the relaunch over beers. But not just any beers. We’re talking STRONG BEERS. That’s right, it’s that time of year again in San Francisco: STRONG BEER MONTH. We went last year for Umamiventure #14! So meet us at the bar for one (or several) beers that are over 10% ABV. Heck yah! CJ says that the beers this year are awesome (of course he’s already been). It’s a Monday night, so hopefully it will slower at the bar. I don’t know about…

  • Heads Up – Umamiventure #23: Sammy’s Roumanian Steakhouse (NYC)

    kayoko
    4 Feb 2010 | 2:55 pm
    HELLO NEW YORKERS! So I always said that when the big relaunch finally (finally!) happened, I would have a big party in NYC, no matter where I lived in the world. It’s where it all started! Without NYC, there would be no Umamimart– you better believe it. So I’m COMING! After lots of deliberation, it has been decided to hold the big bash at the one and only Sammy’s Roumanian Steakhouse on Saturday February 20, 9pm. Pencil it in please! I know you’ve heard of Sammy’s– it’s the NYC Jewish food institution, located underground in the Lower East…
  • add this feed to my.Alltop
    Culinary Media Network

  • Vino 2010: Apulia Wine Dinner

    info@culinarymedianetwork.com (Culinary Media Network)
    8 Feb 2010 | 1:21 pm
    This past week the second annual Italian Wine Week, Vino 2010, took place in New York City. It’s the largest Italian wine event held outside of Italy, and I was lucky enough to attend last year. This year, because of travel for my birthday, I was not able to attend many of the events, which was a disappointment, since the celebration is filled with grand tastings, seminars, tastings, panel discussions, and did I mention tastings? So while I couldn’t make the Grand Tasting, I did make it to the Thursday night regional wine dinner event at the Waldorf Astoria hotel. This was a…

  • CHIC215: 2010 Food Trends

    info@culinarymedianetwork.com (Culinary Media Network)
    6 Feb 2010 | 12:51 pm
    CHIC Podcast #215: 2010 Food Trends I’m not really a trendy guy but I do like to see where people’s food interests go. Today Chef Wook Kang and I talk about an article in Restaurants and Institutions that suggested the top 20 trends for food this year. My favorite, eggs on every thing! Yum, that sounds good. Join us and suggest your own trends you have identified.

  • RP231: Salt and Pepper

    info@culinarymedianetwork.com (Culinary Media Network)
    2 Feb 2010 | 9:59 pm
    ReMARKable Palate #231: Salt and Pepper On this week’s show, I speak with Cynthia Clampitt, a novelist and food historian, whose blog, “The World’s Fare” explores stories of culinary history from around the world. Cynthia shares stories, anecdotes, and etymology about the world of salt and pepper, 2 seemingly commonplace table items which have been at the center of wars, trade, and politics for centuries. Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network. ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com

  • Birthday Celebration Dinner

    info@culinarymedianetwork.com (Culinary Media Network)
    2 Feb 2010 | 5:00 am
    It’s once again time to celebrate our birthday, and that includes a bit of bubbly not only in our glasses, but also in the veggies and dessert. (Look, if there isn’t Champagne involved, it just isn’t a party.) Happy 5th birthday to us! Remember: Tiny bubbles. They make everything taste better. FIRST COURSE Apple Turnip Soup with Nutmeg Cheddar Breadsticks Suggested pairing: Chardonnay (see Lenn Thompson’s pairing notes below for further details) MAIN COURSE Gorgonzola Stuffed Steak with Prosciutto Suggested pairing: Barolo Champagne Glazed Cauliflower Suggested…

  • A Surf & Turf Dinner Party

    info@culinarymedianetwork.com (Culinary Media Network)
    1 Feb 2010 | 6:38 pm
    The life of a personal chef is always full of variety. I’ve headed across NY Harbor 4 times this past month to cook dinners for the same client (whom I GREATLY appreciate!) who lives in Staten Island, just steps away from the Ferry Terminal, so despite the long subway ride from Upper Manhattan and the ferry ride, it’s actually quite convenient. This is the 4th and final of the dinners. This night, the client was having over some of his best friends for a guy’s night dinner, & wanted guy’s food! When he asked for Surf & Turf, I thought to myself “Geez,…
 
  • add this feed to my.Alltop
    Rasa Malaysia: Easy Asian Recipes

  • Quaker Create Your Day Part II

    Rasa Malaysia
    8 Feb 2010 | 9:44 am
    Thanks to your support and participation, we are almost there. We have surpassed over 16,000 creations and only halfway through our campaign. We have a real chance of meeting our goal of 25,000 creations and helping our friends at Share Our Strength feed lots of hungry children. We have another... >> Continue to read the article, view food photography, and get the easy recipe at Rasa Malaysia.

  • Cornflake Cookies (Chinese New Year Recipes #4)

    Rasa Malaysia
    7 Feb 2010 | 4:10 pm
    After a few savory dishes, I thought it’s time I share a Chinese New Year baking recipe with you. Chinese New Year calls for major baking and kuih (local sweet cakes) making sessions in Malaysia. The popular items are pineapple tarts or pineapple rolls, kuih kapit (check out the step-by-step... >> Continue to read the article, view food photography, and get the easy recipe at Rasa Malaysia.

  • Broccoli and Scallops (Chinese New Year Recipes #4)

    Rasa Malaysia
    5 Feb 2010 | 2:38 pm
    Please welcome Wiffy of Noob Cook to Rasa Malaysia today. She is sharing with us a Chinese New Year recipe called 花开富贵, or stir-fried broccoli and scallops, which means richness and abundance. Noob Cook is a great Singaporean food blog with many delicious home-cooked recipes, I have to say that... >> Continue to read the article, view food photography, and get the easy recipe at Rasa Malaysia.

  • Crab Noodles (Chinese New Year Recipes #3)

    Rasa Malaysia
    2 Feb 2010 | 2:53 pm
    Noodles are commonly served at Chinese New Year dinner, after all, Chinese live on rice and noodles. If not steamed rice, there is always a noodle dish to go with all the fabulous dishes prepared for Chinese New Year. In Malaysia, whenever my family celebrates Chinese festivities, we would always... >> Continue to read the article, view food photography, and get the easy recipe at Rasa Malaysia.

  • Soy Sauce Chicken/豉油鸡 (Chinese New Year Recipes #2)

    Rasa Malaysia
    31 Jan 2010 | 11:59 am
    My Chinese New Year recipes continues today with everyone’s favorite Cantonese Soy Sauce Chicken (豉油鸡)—a staple chicken dish commonly found at Chinatown BBQ joints here in the United States and around the world—dark and glossy whole chicken dunked in a soy sauce mix with meat so tender,... >> Continue to read the article, view food photography, and get the easy recipe at Rasa Malaysia.
  • add this feed to my.Alltop
    101 Cookbooks

  • Favorite Cookbooks: Rachel Cole

    heidi@heidiswanson.com
    4 Feb 2010 | 10:44 pm
    I've been looking forward to running this list for quite some time. Rachel and I met a few years back when she was working toward her Master's degree in Holistic Health Education. At the time she was interested in learning about some of the work I was doing, and I was happy to let her help me as she worked toward her degree. Let me start by saying, Rachel is no slouch. She's involved in a wide range of things, but I'd say the over-arching thread that seems to run through much of what she does is planning events that bring people to the table to reconnect with food, themselves, and each other.

  • Palak Daal

    heidi@heidiswanson.com
    30 Jan 2010 | 5:49 pm
    Wayne and I regularly frequent a place called Kasa. It takes just about ten minutes to get there on foot. It's casual, fast, and I know exactly what I like - kati roll, paneer, unda-style with side of daal. The other day I was chatting with Anamika, one of the owners, and she mentioned that she was teaching a cooking class as part of a fund-raiser. I have to admit that I'm always checking the Kasa blog with the hope that Anamika will post some of her recipes. So when she mentioned she was going to be teaching palak daal - spinach and lentils, and then offered to email me her recipe, I was…

  • Feisty Green Beans

    heidi@heidiswanson.com
    25 Jan 2010 | 6:09 pm
    I came across a recipe that caught my attention in Anna Getty's soon-to-be-released Easy Green Organic.* It was a recipe from a family friend, which in my mind is always a good sign, and the last sentence in her headnote stated, "the ingredient list is long, but these are the best green beans you'll ever make." Green beans, crème fraîche, garlic, golden raisins, almonds, a ranges of spices...in all, seventeen ingredients, of which I had sixteen. So I wanted to give this general idea a go, and it's not exactly green bean season, but I made them anyway. And they were so insanely good, even…

  • A First Look

    heidi@heidiswanson.com
    20 Jan 2010 | 1:49 pm
    There are a number of reasons I love working on books. I love being able to live with recipes and images for months, or even years. Something about revisiting and working on them over time just feels right. I love taking photographs for print. I enjoy the collaborative process of working on a book. I love holding a finished book in my hands...there are a lot of reasons. I'm sitting here looking at an document dated December 18, 2005, it is my author agreement with Ten Speed Press for Super Natural Cooking. I don't know how four years passed so quickly, but it has. I delivered the manuscript…

  • Homemade Bouillon

    heidi@heidiswanson.com
    15 Jan 2010 | 10:39 pm
    This is a thank-you note to Pam Corbin. Pam wrote the lovely River Cottage Preserves Handbook.* And in the very back of this exquisite little book, long past the rhubarb relish, and well beyond the piccalilli and winter fruit compote, she proposes a simple idea: make your own bouillon blend. I'm not sure why this never occurred to me, but until I reached page 207, it hadn't. She outlines a list of ingredients that are pureed into a concentrated paste of vegetables and herbs, preserved with salt. I've been cooking with a version of it all week, and it is infinitely better than any canned…
 
  • add this feed to my.Alltop
    Chef Mark Tafoya: ReMARKable Palate

  • Vino 2010: Apulia Wine Dinner

    remarkablepalate@gmail.com (Mark C. Tafoya)
    8 Feb 2010 | 12:52 am
    This past week the second annual Italian Wine Week, Vino 2010, took place in New York City. It’s the largest Italian wine event held outside of Italy, and I was lucky enough to attend last year. This year, because of travel for my birthday, I was not able to attend many of the events, which was a disappointment, since the celebration is filled with grand tastings, seminars, tastings, panel discussions, and did I mention tastings? So while I couldn’t make the Grand Tasting, I did make it to the Thursday night regional wine dinner event at the Waldorf Astoria hotel. This was a…

  • RP231: Salt and Pepper

    remarkablepalate@gmail.com (Mark C. Tafoya)
    2 Feb 2010 | 9:59 pm
    ReMARKable Palate #231: Salt and Pepper On this week’s show, I speak with Cynthia Clampitt, a novelist and food historian, whose blog, “The World’s Fare” explores stories of culinary history from around the world. Cynthia shares stories, anecdotes, and etymology about the world of salt and pepper, 2 seemingly commonplace table items which have been at the center of wars, trade, and politics for centuries. Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network. ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com

  • A Surf & Turf Dinner Party!

    remarkablepalate@gmail.com (Mark C. Tafoya)
    30 Jan 2010 | 5:06 pm
    I’ve headed across NY Harbor 4 times this past month to cook dinners for the same client (whom I GREATLY appreciate!) who lives in Staten Island, just steps away from the Ferry Terminal, so despite the long subway ride from Upper Manhattan and the ferry ride, it’s actually quite convenient. This is the 4th and final of the dinners. This night, the client was having over some of his best friends for a guy’s night dinner, & wanted guy’s food! When he asked for Surf & Turf, I thought to myself “Geez, I’ve never done that for a client before,…

  • RP230: The Foods of Basilicata

    remarkablepalate@gmail.com (Mark C. Tafoya)
    26 Jan 2010 | 11:24 pm
    ReMARKable Palate #230: The Foods of Basilicata On this week’s show, I attend a special dinner at Felidia Restaurant in New York City to celebrate the foods of basilicata, the region in southern Italy at the instep of the boot. The dinner was hosted by Chef Lidia Bastianich and our old friend Lou Di Palo of Di Palo’s Fine foods in Little Italy, who’s great grandfather emigrated from Basilicata. We got to taste the products of this charming land. Later in the show, I speak with my pal Chris Marquardt about the 2nd Edition of our Brooklyn Cookin’ workshop. You can register for the…

  • CMN Travels: A Taste of Toronto

    remarkablepalate@gmail.com (Mark C. Tafoya)
    26 Jan 2010 | 12:27 am
    Jennifer Iannolo and Chef Mark Tafoya head to Ontario to taste the culinary delights of Toronto. From the St. Lawrence Market to Chinatown, Greek Town, the Green Barns Market, and a slew of local restaurants, Toronto shows off its love of locally grown produce and artisanal ingredients. A production of the Culinary Media Network. www.culinarymedianetwork.com Travel and accommodation provided by Tourism Toronto. All opinions expressed are those of the participants.
  • add this feed to my.Alltop
    Culinary Media Network

  • Vino 2010: Apulia Wine Dinner

    cpn@gildedfork.com (Culinary Media Network (TM))
    8 Feb 2010 | 1:21 pm
    This past week the second annual Italian Wine Week, Vino 2010, took place in New York City. It’s the largest Italian wine event held outside of Italy, and I was lucky enough to attend last year. This year, because of travel for my birthday, I was not able to attend many of the events, which was a disappointment, since the celebration is filled with grand tastings, seminars, tastings, panel discussions, and did I mention tastings? So while I couldn’t make the Grand Tasting, I did make it to the Thursday night regional wine dinner event at the Waldorf Astoria hotel. This was a…

  • CHIC215: 2010 Food Trends

    cpn@gildedfork.com (Culinary Media Network (TM))
    6 Feb 2010 | 12:51 pm
    CHIC Podcast #215: 2010 Food Trends I’m not really a trendy guy but I do like to see where people’s food interests go. Today Chef Wook Kang and I talk about an article in Restaurants and Institutions that suggested the top 20 trends for food this year. My favorite, eggs on every thing! Yum, that sounds good. Join us and suggest your own trends you have identified.

  • RP231: Salt and Pepper

    cpn@gildedfork.com (Culinary Media Network (TM))
    2 Feb 2010 | 9:59 pm
    ReMARKable Palate #231: Salt and Pepper On this week’s show, I speak with Cynthia Clampitt, a novelist and food historian, whose blog, “The World’s Fare” explores stories of culinary history from around the world. Cynthia shares stories, anecdotes, and etymology about the world of salt and pepper, 2 seemingly commonplace table items which have been at the center of wars, trade, and politics for centuries. Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network. ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com

  • Birthday Celebration Dinner

    cpn@gildedfork.com (Culinary Media Network (TM))
    2 Feb 2010 | 5:00 am
    It’s once again time to celebrate our birthday, and that includes a bit of bubbly not only in our glasses, but also in the veggies and dessert. (Look, if there isn’t Champagne involved, it just isn’t a party.) Happy 5th birthday to us! Remember: Tiny bubbles. They make everything taste better. FIRST COURSE Apple Turnip Soup with Nutmeg Cheddar Breadsticks Suggested pairing: Chardonnay (see Lenn Thompson’s pairing notes below for further details) MAIN COURSE Gorgonzola Stuffed Steak with Prosciutto Suggested pairing: Barolo Champagne Glazed Cauliflower Suggested…

  • A Surf & Turf Dinner Party

    cpn@gildedfork.com (Culinary Media Network (TM))
    1 Feb 2010 | 6:38 pm
    The life of a personal chef is always full of variety. I’ve headed across NY Harbor 4 times this past month to cook dinners for the same client (whom I GREATLY appreciate!) who lives in Staten Island, just steps away from the Ferry Terminal, so despite the long subway ride from Upper Manhattan and the ferry ride, it’s actually quite convenient. This is the 4th and final of the dinners. This night, the client was having over some of his best friends for a guy’s night dinner, & wanted guy’s food! When he asked for Surf & Turf, I thought to myself “Geez,…
  • add this feed to my.Alltop
    Alice Q. Foodie

  • In Time for Valentines - Rob Ryan

    Alice Q. Foodie
    5 Feb 2010 | 8:22 am
    I just discovered Rob Ryan's Etsy Shop. Super cool amazing stuff, let me tell you. If you hurry, you may still be able to get one of these signed, limited edition laser cut valentines. It says: "I think that you are wonderful." Better hurry though! There are just 3 left (out of 250.)If those are gone - this is also gorgeous, albeit a bit more pricey.Then there's this lovely wall decal from Areaware, called "Caged Lovers".Though it's not particularly Valentine-sey, I also love this one. It says "You can still do a lot with quite a small brain." Charming, no? It's over here.Happy Valentines…

  • Pizzeria Mozza - Los Angeles

    Alice Q. Foodie
    3 Feb 2010 | 8:48 am
    We all know Mario Batali doesn't like food bloggers, but I was still surprised when a hostess leaned over our table at Pizzeria Mozza in LA this past Saturday (as I photographed the place setting in front of me) and said, "I'm sorry, we don't allow photos of the interior of the restaurant or the food." When I expressed disbelief she continued, "To prevent unauthorized blogging."I didn't fuss. I didn't want to embarrass my dining companions, and quite honestly I didn't really care, since I'd already taken several photos on a previous visit - but I did think it was pretty ballsy of them to tell…

  • Maison Bouche Chocolate - Oakland

    Alice Q. Foodie
    27 Jan 2010 | 11:58 pm
    Like all good chocolate snobs, I love my dark chocolate dearly, but what really turns my crank is a good milk chocolate bar, and Maison Bouche makes one of the best. It started when I found a few items from this small, Oakland chocolatier in my stocking on Christmas morning. No doubt thinking of my diet, our black Lab Lola thoughtfully relieved me of the Almond Praline bar James picked out (at Miette Patisserie at the Ferry Building in San Francisco) before we could even scoop the contents of the stockings off the coffee table - but she left me a package of salted caramels and a nifty little…

  • My Best Shot of 2009

    Alice Q. Foodie
    13 Jan 2010 | 11:10 pm
    I really don't consider myself to be much of a photographer. I try, but I am seldom pleased with my food photos, and when they do turn out, I usually feel like I just got lucky. Wanting to improve my skills in that area was one of my big motivations for attending BlogHer Food 09 this past fall. What I actually learned at the conference, is that in order to take really excellent photos I would need to dedicate a lot more time and energy to the process. Sadly, I just don't have very much of either to spare right now - but I am consoling myself with the fact that my favorite photo of 2009 is one…

  • The Del Marcos Hotel, King's Highway at the Ace Hotel and Shield's Date Garden - Palm Springs

    Alice Q. Foodie
    8 Jan 2010 | 7:52 am
    A few weeks ago, I mentioned that I travel out to the desert every so often for work. Last November, I had another chance to turn one of these trips into a short but sweet little getaway. I drove out the night before, and stayed at the Del Marcos Hotel on my own dime, to avoid the 5 AM wakeup call that would have been required otherwise.The Del Marcos is an architectural landmark, the first project designed by well known local architect William Cody, built in 1947. It's very modern in its design and decor, and must have been really cutting age at that time. Arranged around a small swimming…
 
  • add this feed to my.Alltop
    Simply Recipes

  • Chinese Almond Cookies

    5 Feb 2010 | 7:00 pm
    Please welcome guest author Garrett McCord of Vanilla Garlic as he prepares for the year of the tiger with Chinese almond cookies. ~Elise Chinese almond cookies are a trademark in Chinese-American cooking. Often relegated as a second string sweet to the more entertaining fortune cookie these don't get the respect they deserve. Sure, they don't tell you what a charming personality you have or offer a string of lotto numbers, but they do have a crisp bite and delightfully sandy texture. Almond flour, almond extract, and slivered almonds ensure that you get an intense flavor that will eclipse…

  • Super Bowl Recipes!

    5 Feb 2010 | 1:04 am
    From the recipe archive, just in time for the big game. For more Super Bowl recipes from food blogs, check out Food Blog Search ~Elise So, what are you serving up for Super Bowl Sunday? Here are a few of our ideas, as well as a several rather inventive Super Bowl recipe twists from some of our favorite food blogs. Enjoy the game! Continue reading "Super Bowl Recipes!" »

  • Split Pea Soup

    28 Jan 2010 | 6:11 am
    Updated, from the recipe archives. First published 2006. ~Elise There's something about winter that just begs for the making of split pea soup, wouldn't you agree? Like the proverbial groundhog, who failing to see his shadow, retreats into the comfort of his burrow, in the chilly, foggy dampness of what is Sacramento winter, I stick my head out the door, only to make a quick retreat back into the house, wanting nothing more than to make a big pot of this hearty soup. Made with dried "split" peas, and cooked up with flavorful, smokey ham hocks, split pea soup is warm, satisfying, and great for…

  • Beef Tacos de Lengua

    26 Jan 2010 | 5:06 pm
    This recipe is not for the food-queazy. If that's you, you might want to just skip this one, or instead check out some of our chicken breast recipes. What? You're still with us? Okay, don't say I didn't warn you. My first recollection of beef tongue was when I was about 8 years old and there happened to be a huge one in the refrigerator. It looked, and felt (I touched it, who could resist?) like a ginormous tongue. Just like my little 8-year old tongue, but oh my gosh, it was so big! And then my parents cooked it and made us eat it. (No idea how they prepared it.) The texture. It was so, so…

  • Lentil Stew with Sausage

    22 Jan 2010 | 9:10 pm
    I'm in serious weather denial. With what seems like the fourth storm this week to hit California (is Noah building his "arky arky" yet?) I'm still puttering around the house in shorts and flip flops, and dreaming of good times in warmer weather. But there is only so much denying one can do, before the shivering reality sets in, and then it's time for stew. Lentil stew in this case. My friend Clara and I were inspired to make this hearty lentil stew today, in the midst of yet another downpour, based on Clara's family recipe. It's made with bacon and sausage, a mirepoix of onions, carrots, and…
  • add this feed to my.Alltop
    digg.com: Stories / Food & Drink / Popular

  • Five Valentine's Desserts Even a Kitchen N00b Can't Ruin

    8 Feb 2010 | 8:20 pm
    Regardless of what gender you are and what gender you're trying to seduce, the fact is that the road to the bedroom is shorter after a tempting, homemade dessert. Following are five desserts that look harder to make than they are.

  • British People Really Love To Glass Each Other

    8 Feb 2010 | 5:10 pm
    How much do British people love smashing things into each other’s face? These casual acts of violence has prompted the invention a new pint glass that won’t break even if you plunge it into someone's face. If any non-Brits out there are shaking their heads in belief about the veracity of our barbarism, you can come out with me on a night....

  • Shackleton's whisky stash yields more than expected

    8 Feb 2010 | 4:30 pm
    Preservationist Al Fastier spent three long, cold days laying on his stomach in Antarctica earlier this month, chipping away at ice that had accumulated under the 102-year-old hut built by Sir Ernest Shackleton. His goal was to retrieve two crates of whisky that was brought down with him after his unsuccessful 1908 expedition to the South Pole.

  • 170 Tons of Tainted Milk from 2008 Now Being Sold in China

    8 Feb 2010 | 2:50 pm
    China has found another 170 tons of tainted milk powder in an emergency crackdown that has made it increasingly clear many products discovered in the country's 2008 milk scandal were repackaged for sale instead of destroyed.

  • Study: Drinking Beer Could Help Prevent Weak Bones

    8 Feb 2010 | 5:35 am
    A new study claims that certain types of beer are a rich source of dietary silicon, and can help prevent osteoporosis. Beer is a rich source of a nutrient that can help prevent weak bones – but it depends what type you drink, claim researchers at University of California, Davis, today.
  • add this feed to my.Alltop
    Simply Stated

  • What's Your Ideal Valentine's Day Meal?

    kathleenharris
    8 Feb 2010 | 1:59 pm
    Valentine's Day, as you probably are well aware, is on Sunday, which means there are a myriad of love-filled eating events to choose from: breakfast in bed, a long, lazy lunch, or the traditional romantic dinner. Personally, I love Valentine's Day because it's the perfect excuse to try a fabulous new restaurant. But this year my husband and I are going to switch it up. In an effort to be more cost conscious and do something a little different, we're planning to cook (or I should say, I'm planning to cook) something simple but…

  • Healthy Super Bowl Dips

    kathleenharris
    5 Feb 2010 | 1:44 pm
    With all the mindless eating one does at TV-watching parties, I always think it's smart to offer to bring an appetizer. That way, you have control over one dish and you can make something healthy yet still crowd-pleasing to balance the host's party spread. My go-to, healthy potluck appetizer strategy: dips. It's easy to scale down the fat and calories (without sacrificing flavor) by making some simple swaps. For instance, use yogurt, ricotta cheese, or cottage cheese in place of mayo or sour cream. Case in point: this 3-ingredient Real Simple Broccoli Dip Recipe (frozen broccoli,…

  • What's Your Meal-Planning Style?

    kathleenharris
    26 Jan 2010 | 4:33 am
    There's a new survey on our site that asks, "What is the most tedious thing about making dinner?" (If you're interested, you can take it here.) The winner, so far, is "figuring out what to make." This got me thinking about how different people plan meals. Some may go to the extreme: Have you read about the woman who plans a year's worth of meals at once? Other people I know just go to the grocery store and get inspired. I am not that organized (or that creative), but I do like to start each week with a basic cooking plan loosely based on three principles: what…

  • Do You Make Your Own Salad Dressing?

    kathleenharris
    14 Jan 2010 | 12:39 pm
    I hate making salads. I've said it before, but I just find that they involve so much work and, many times, have little payoff. But in an effort to eat heathier, I'm trying to make a super quick and easy small side salad with every dinner. Here are my rules: I do not want to have to chop anything and I can't use an extra bowl/dish/carafe to mix the dressing. The results? Something pretty boring but tasty: 1) prewashed mixed greens (I feel guilty about using these, but sometimes you have to take shortcuts) 2) cherry tomatoes 3) drizzle of olive oil, red wine vinegar, salt, and…

  • Poached Eggs: What's Your Secret?

    kathleenharris
    11 Jan 2010 | 12:48 pm
    I recently attempted to poach an egg for the first time--it's crazy how long it took me to try. I've always been a little frightened of making a complete mess of it, but I bought a dozen fresh eggs and decided to give it a go. (I know, how Julie Powell of me). My father-in-law showed me his method over the holidays, which produces perfectly poached eggs, but unless you're actually doing it, it's hard to remember the exact steps. One thing I retained as essential: white vinegar and swirling the water. Here's what I did, after  googling a video…
 
  • add this feed to my.Alltop
    Food & Wine: Articles

  • An Overachieving Underchewer

    2 Feb 2010 | 2:28 pm
    Although I have to instruct my kids on a lot of things, I never have to remind them to chew their food. They chew like champs. You see, my wife and I have lapsed into the bad habit of letting our three-year-old twin boys watch TV while they're having dinner. Problem is, they've figured out that as long as they're still eating, they can keep watching Yo Gabba Gabba! So the crafty little buggers will stretch out dinner for an eon or two by chewing their food to a fine pulp. …

  • A Foodie's Culture Calendar

    2 Feb 2010 | 11:39 am
    Art in Philadelphia See: The Philadelphia Museum of Art is the only U.S. stop for the epic Picasso and the Avant-Garde in Paris exhibit, on view through April 25. Photo courtsey of Philadelphia Museum of Art, A.E. Gallatin Collection, 1952. © 2010 Estate of Pablo Picasso/Artists Rights Society. Village Whiskey. Photo © Steve Legato. Eat: Village Whiskey , the latest venture from chef Jose Garces, serves stellar burgers and delicious bourbon drinks . Stay: Kimpton's new …

  • Editor's Letter

    2 Feb 2010 | 11:37 am
    Maybe it's because I grew up skinny. Or maybe it's because I believe portion control solves all nutritional ills. Whatever the reason, I've long subscribed to a holistic approach to well-being for F&W that embraces everything, even triple-pork pastas. I will always believe in balance, as it allows the magazine to skip over fad diets and questionable science. But there has been an undeniable shift in how health-minded people are eating: They're moving meat off the center …

  • Pairing of the Day

    1 Feb 2010 | 9:20 am
    February 9, 2009 — White Beans with Onion Confit Pairing: A citrusy Albariño. Try a 2008 Santiago Ruiz. February 8, 2009 — Spinach Egg Drop Soup Pairing: A saison (a tangy Belgian farmhouse ale). Try a Saison Dupont. February 5, 2009 — Braised Short Ribs with Daikon and Glass Noodles Pairing: A caramelly Belgian dubbel beer. Try a Westmalle. February 4, 2009 — Grilled Lamb Salad with Cumin Vinaigrette Pairing: A big Trappist ale. Try a Chimay Blue. February 3, 2009 …

  • Recipe of the Day

    29 Jan 2010 | 1:52 pm
    Sign up for the Dish, F&W's free twice-weekly newsletter, for our 2009 weekly meal planner. E-mail: February Week: February 20-26, 2010 --> Friday— Chicken Curry with Potatoes and Squash 8BD5D25D-E8B7-40E8-9C2D8DD498F424D9 --> Thursday— Jumbo Shrimp with Mushrooms and Garlic 250B4627-3B94-4110-A4A99C07CCF2F389 --> Wednesday— Pork with Sage and Madeira 4D54EC9B-057D-11D6-82A00002B3309983 --> Tuesday— Pappardelle with Veal Ragù …
  • add this feed to my.Alltop
    Portland food and drink

  • John Gorham to Take Nutshell Space

    Food Dude
    9 Feb 2010 | 12:06 am
    Back in November, John Gorham, owner of the extremely popular (and readers favorite) Toro Bravo, was poised to open a breakfast place called Tasty & Sons in the Wonder Ballroom restaurant space. At the last minute, plans changed. Instead, the new restaurant will go into the Nutshell/Anju space on N. Williams. According to John, “We are going for a quick build-out and hope to be open in a month. We are going to do brunch 7 days a week, and after the dust settles we are going to open in the evenings with a burger focused menu.” If anyone can make the space work, John is the guy.

  • Final Survey Results – Best New Restaurant, Best Restaurant in Portland

    Food Dude
    8 Feb 2010 | 7:44 am
    THE THREE BEST NEW RESTAURANTS OF 2009 ARE: Laurelhurst Market – double the votes of anyone else. 3155 E Burnside St., Portland. Beaker & Flask – it looks like the long wait for Kevin to open this restaurant was well worth the time. Our review. 727 SE Washington St., Portland Metrovino – part wine bar, part upscale restaurant, it has given new life to the old D.F. space in the Pearl District. 1139 NW 11th Ave, Portland My Choice: Beaker & Flask. I don’t get why Laurelhurst is so popular, but I am definitely in the minority. THE TOP FIVE RESTAURANTS IN…

  • If you are in the mood to travel…

    Food Dude
    5 Feb 2010 | 2:54 pm
    Via BoJack.org, “Restaurant promotes sex in its bathrooms” The Liberty Village restaurant proposes its modern bathrooms become one of the “101 places to have sex before you die.” Mildred’s has always elicited a certain response. One customer, who didn’t want to be named, remembers going to a wedding at the eatery’s old location and seeing a copy of the Kama Sutra in the bathroom. “They invite it,” said the customer. This time, the invitation is explicit. On its website, Mildred’s asks: “Have you given any thought to moving…

  • Finally! Scientists turn stem cells into pork

    Food Dude
    4 Feb 2010 | 4:46 pm
    This just scares the crap out of me. From Associated Press and Yahoo news - Call it pork in a petri dish — a technique to turn pig stem cells into strips of meat that scientists say could one day offer a green alternative to raising livestock, help alleviate world hunger, and save some pigs their bacon. Dutch scientists have been growing pork in the laboratory since 2006, and while they admit they haven’t gotten the texture quite right or even tasted the engineered meat, they say the technology promises to have widespread implications for our food supply. “If we took the stem…

  • Has The Whole Foods’ C.E.O. Learned From Past Mistakes?

    Food Dude
    4 Feb 2010 | 4:35 pm
    Here’s an interesting article from the New Yorker, “Does Whole Foods’ C.E.O. Know Whats Best for You?” They sat down with the embattled C.E.O. for a conversation that included a discussion about his past behavior, and how he has made changes in his life to prevent future mistakes. Some choice quotes: He couldn’t “embarrass the company,” he told me. “I have to grow up”—he is fifty-six. “I can’t have affairs with women. One of the things that happened was you have more money and you have more opportunities for such things. And those are sort of…
  • add this feed to my.Alltop
    Heat Eat Review

  • Healthy Choice Fajita Steak

    Guest Reviewers
    2 Feb 2010 | 1:12 pm
    Get the lowdown on Healthy Choice's Fajita Steak meal. Frozen meal review, ratings, photos and nutritional information.

  • Trader Giotto’s (Joe’s) Fusilli Pasta with Tomato Basil Sauce

    Guest Reviewers
    29 Jan 2010 | 11:17 am
    Maggie takes a vegan pasta lunch for a spin in this review of Trader Joe's Fusilli with Tomato Basil Sauce. Review includes rating, nutritional information, and photos

  • Technology Update: Closeups in Lightboxes

    Abi Jones
    29 Jan 2010 | 9:56 am
    Heat Eat Review now includes close-up photos of all of the foods we review. Just click on the photo of the food and see a huge picture!

  • Smiley’s Cheeseburger Sandwich

    Guest Reviewers
    28 Jan 2010 | 2:14 pm
    Chang gives you the low-down on Smiley's microwavable cheeseburger, including photos, a review, rating and nutritional information. Caution: soy product ahead.

  • Food + Internet Vol. 2 No. 1

    Abi Jones
    27 Jan 2010 | 5:12 pm
    An interesting new frozen food blog, Heat Eat Review is featured in Patters from IDEO, and get ready for free stuff.
 
  • add this feed to my.Alltop
    An Obsession with Food

  • Overnight Chicken Stock

    Derrick
    31 Jan 2010 | 9:56 am
    I woke up this morning to the smell of chicken stock. I stepped out of bed, walked down the hallway, and looped back into the kitchen. A pot sat over a burner turned to very low. In it, thin slices of translucent onion formed a mat on the surface of the liquid. A chicken wing tip poked through the surface. The liquid had dropped about two inches overnight. I placed a chinoise over a bowl and poured the pot's contents through it. The chicken stock in the bowl was a rich, golden-brown color. Even at room temperature, a shake of the bowl produced a gelatinous jiggle instead of a liquidy splash.

  • Bay Area Want Ads

    Derrick
    24 Jan 2010 | 6:12 pm
    Vegan/Gluten-Free In Bay Area My friend Tim sent me a note a while back asking if I knew of any Bay Area wholesalers for vegan and/or gluten-free pastries. He'd like to be able to offer them at Zocalo Coffeehouse in San Leandro. I don't know of any, but perhaps some of you do. Write me or write him if you have suggestions. Maxis Is Hiring Maybe this would be better on my programming blog, but OWF has more readers. Maxis is hiring various sorts of online folks to fill some recently vacated slots, and I'd love for you all to have the opportunity to work with one of the best video game studios…

  • Behind the Scenes at The San Francisco Chronicle Wine Competition

    Derrick
    9 Jan 2010 | 2:49 pm
    Eighty-one glasses of wine at my seat pressed against each other on a white tablecloth. Whites, pinks, and reds spread out in front of me, cupped in glasses like colors in a paint-by-number tray. Each one was best in its class, according to a panel of judges. Around me, a few dozen other judges from throughout the wine industry sat down to identical arrays: the sweepstakes round of the San Francisco Chronicle Wine Competition. Behind the tables, approximately 200 people sat silently watching us, their backs to the curtains that divided us from the rest of the hall in the Cloverdale Citrus…

  • Chicken Leg Confit

    Derrick
    23 Dec 2009 | 9:32 am
    A few months ago, Melissa and I subscribed to the Soul Food Farms CSA, giving ourselves a regular injection of excellent chickens and eggs. When we signed up, Bonnie, Ethicurean extraordinaire and the CSA organizer, mentioned that Eric Koefoed, the husband half of the Soul Food duo, would be making chicken leg confit at some point in the future. I didn't feel like waiting. When we got our second chicken, I broke it down and seasoned the legs with kosher salt ground in the food processor with a 2:2:1 mix of tarragon, thyme, and parsley. I spread the green powder onto a plate, pressed the…

  • Announcements: Menu for Hope, Classes

    Derrick
    21 Dec 2009 | 2:51 pm
    Menu For HopeEach year, food and wine bloggers around the world contribute their time and money to feeding the hungry through an event called Menu For Hope. It raises significant amounts of money for the United Nations World Food Programme. And you can be a part of it. Menu For Hope is a worldwide raffle, and each $10 raffle ticket purchased through December 25 translates directly into funds that help feed people in need. Each $10 raffle ticket also gives you the chance to win one of many kick-ass prizes: dinner for two at the top-notch Bay Area restaurant Manresa, a SousVide Supreme, or a…
  • add this feed to my.Alltop
    Cooking with Friends Blog

  • “Everything is Pastable!”

    ajbermack@msn.com
    8 Feb 2010 | 9:45 pm
    This quippy saying, coined this morning by Lou, couldn’t be truer and in fact, describes my Monday perfectly.

  • Incubator Kitchens

    ajbermack@msn.com
    4 Feb 2010 | 12:25 pm
    I was fascinated to hear this week about six “Incubator Kitchens” launching in the Madison area. Like technology incubators, these kitchens will offer culinary start-ups support and a nurturing environment. The idea is that commercial kitchens will be offered to farmers and food entrepreneurs who don’t currently have the infrastructure or money to do what they want to do. The work in these kitchens will in turn help create great food, great companies and a stronger culinary network in Madison. It’s also a step forward in making more locally-produced food.

  • A Little Gnocchi

    ajbermack@msn.com
    1 Feb 2010 | 10:05 am

  • Blogging It Forward to Fight Hunger

    ajbermack@msn.com
    28 Jan 2010 | 2:22 pm
    Squint just the right way and you’ll see your friends Alison and Shannon on the back of this Honey Nut Cheerios box. But, this really isn’t about us. In August, many of you helped support the ShopRite Partners in Caring and General Mills campaign “Blog it Forward to Fight Hunger.”

  • Cooking Ahead for an After Ski Feast

    ajbermack@msn.com
    26 Jan 2010 | 12:45 am
    Nine of us sat around the table Sunday night, tired and hungry, as the husbands heaped generous portions of chicken parmesan and sausage lasagna onto their plates and thanked cooking with friends. It was two days of fantastic skiing in the Catskills, as we relaxed around the table, filling our bellies with a scrumptious homemade meal before our two and a half hour drive home.
 
  • add this feed to my.Alltop
    Start Cooking video

  • Chocolate Chip Pancakes

    8 Feb 2010 | 3:00 am
    Recipe: Chocolate Chip Pancakes serves 2 3/4 cup of white flour 1 1/2 tablespoons of white sugar 3/4 teaspoon of baking powder 1/4 teaspoon of salt 1 1/2 tablespoons of butter - Melted 7/8 cup of milk 1 large egg 1/4 teaspoon of vanilla 2 teaspoons of vegetable oil 4 tablespoons of chocolate chips In a medium size bowl whisk together the dry ingredients: flour, sugar, baking powder and the salt.In another bowl mix together the: melted butter, milk, egg, and vanilla, (wet ingredients).Add these wet ingredients to the dry ingredients and whisk together until just combined.Pre-heat large…

  • How to Fry an Egg

    25 Jan 2010 | 3:00 am
    Frying an egg is an essential cooking skill that will open doors to a delicious breakfast. How to fry an egg is actually quite easy, these step-by-step instructions will show you the best way to fry eggs.

  • Microwaving Bacon

    11 Jan 2010 | 3:00 am
    Cooking bacon does not need to be difficult. Watch this startcooking video to learn a simple and easy way to microwave bacon. Enjoy!

  • How to Make Fried Rice

    28 Dec 2009 | 3:00 am
    Recipe: Fried Rice serves 3 2 cups of cold white rice 1 cup of frozen peas - defrosted2 eggs - beaten1 small yellow onion - diced2 green onions - chopped 1/4 cup of oyster sauce 2 tablespoons of soy sauce 2 tablespoons of canola, peanut or vegetable oil On medium temperature, heat 1 Tablespoon of the oil in a large frying pan. Add beaten eggs and cook until dry. Remove from pan and cut into ribbons. Set aside.Increase the heat to medium high and add one more Tablespoon of oil to the pan. Add diced yellow onion and cook for one minute. Add rice and cook until heated. Add sauces, peas, and…

  • Rudolf's Christmas Cookies

    14 Dec 2009 | 3:00 am
    Recipe: Rudolf's Christmas Cookies serves 10 3/4 cup of raisins 3/4 cup of sliced almonds 3/4 cup of shredded coconuts 2 cups of crushed cornflakes 3/4 cup of sweetened condensed milk 1/2 cup of candied cherries 6 ounces of semi-sweet chocolate 6 ounces of white chocolate Preheat oven to 325 degrees. Line a baking tray with non-stick tin foil.In a large bowl mix together: raisins, almonds, coconut, cornflakes, and sweetened condensed milk.  Make cookies by placing a scant 1/4 of a cup the mixture onto the foil lined oven trays.Cut the candied cherries in half and put 1/2 of a cherry on…
  • add this feed to my.Alltop
    Start Cooking blog

  • 32 Simple Snacks for Football Fans

    4 Feb 2010 | 3:00 am
    Jalapenos Stuffed with Sausage and CheeseFootball fans hanging around with friends, especially on a weekend, get just as hungry as all-night gamers . So what's on your party menu for football viewing?  We've put together the following items, which go beyond bowls of corn chips, pretzels and cheeses. We make no specific claims about their healthiness, so pace yourself if you suffer from health conditions. Your final menu choices will depend on how much prep work you feel like doing for your party.The Easy & Traditional SnacksThese are the snacks that are easy to put together, and…

  • Sausage Balls

    1 Feb 2010 | 3:00 am
    These savory Sausage Balls are great to serve to company! They are a hearty snack or hors d’oeuvre. This is not a light and delicate dish, so you might want to serve them with some fresh-cut vegetables and a healthy dip just to balance out the decadent versus healthy options you provide to your guests! The original recipe for these savory treats has been around (supposedly) since the mid 1960’s. As a consequence, there are hundreds of variations to the recipe, which I’ll discuss at the end of this post.For startcooking.com’s version of Sausage Balls you will need:1 and…

  • Quesadillas with Tomatoes and Olives

    28 Jan 2010 | 3:00 am
    A quesadilla is a flour tortilla, filled with savory ingredients. You can fill a tortilla with lots of different fillings the same way you would choose lots of different fillings for a sandwich.Cheese is very often one of the main ingredients. I’m using leftover Monterey Jack shredded cheese with scallions, black olives and sun-dried tomatoes.Buy the 8 inch flour tortillas. The 12 inch are just too big to handle.Lay one flour tortilla in a non-stick pan and top with 1/3 cup of cheese.Wash one scallion (green onion). Cut off the hairy bit on the end. Cut the scallion into quarter-inch…

  • How To Make Chicken Noodle Soup

    21 Jan 2010 | 3:00 am
    There are lots of different things you can make for dinner with leftover (cooked) chicken. My favorite, particularly on a cold night, is a hot bowl of Chicken Noodle Soup. This is one of those soups for which you can find really complicated, time-consuming recipes or - just use this quick version for beginners!All of the ingredients you will need for this recipe are pretty standard food items:2 teaspoons of butter1/2 onion, chopped1 carrot1 stalk of celery4-6 cups of chicken broth1 cup of noodles1 1/2 cups of chicken, cooked and shreddedSalt and Pepper, to tasteBroth is the strained liquid…

  • BLT Sandwich

    18 Jan 2010 | 3:00 am
    Sandwiches can be as exotic as you like, with all sorts of fancy ingredients. But, there is nothing quite as heart-warming as a classic “BLT.”Today I’m going to show you how to make a Bacon, Lettuce and Tomato sandwich, better know as the BLT!We've already discussed how to cook bacon in the microwave. We have also solved the mystery of how to actually wash your own lettuce!We still need to slice a tomato. A really sharp kitchen knife or a serrated edge knife will cut the tomato beautifully. (Serrated edge knives are the ones with the jagged edge.)Be sure to always use a…
  • add this feed to my.Alltop
    Spices of Life: A Video Blog about Food, Health, Lifestyle and Travel. We Educate and Entertain.

  • Steamed Pears with Dates, Honey, and Cinnamon

    averagedave
    12 Jan 2010 | 5:42 pm
    Watch the Video 2:59 YouTube Asian pears, also called Chinese pears or pear apples, are firm, crunchy, and surprisingly juicy. When my body felt dry and my throat was scratchy, Dr. Zhu, my Chinese doctor, prescribed some “Steamed Pears with Honey and Jujubes” (dried red dates). Once steamed, the pears become tender and the resulting broth is soothing and not overly sweet. (It’s a great winter dessert!) You can also use Bosc pears and if jujubes are unavailable, you can substitute candied ginger or prepare simply with honey and cinnamon stick. When I am feeling indulgent, I add a scoop…

  • Steamed Asian Pears with Honey and Jujubes

    Debby Richards
    12 Jan 2010 | 5:40 am
    Asian pears, also called Chinese pears or apple pears, are firm, crunchy, and surprisingly juicy. Once steamed, with honey and jujubes, the pears become tender and the broth is soothing and not overly sweet. SIX SERVINGS 6 nearly ripe Asian pears 2 lemons 6 tablespoons honey 9-10 jujubes (dried red dates) softened in  water and chopped in fourths pieces of cinnamon bark 1. Cut a thin slice off the bottom of each pear so that it will stand upright. Peel the pears and rub the surface with a cut lemon half to prevent them from turning brown. Cut the top squarely off each pear, slicing about 2…

  • Chinese Chicken Soup Cold Cure

    averagedave
    29 Dec 2009 | 6:58 pm
    Watch the Video 3:24 YouTube I was first introduced to Black Bone Chicken many years ago in Taiwan. What a revelation!! Granted, it does look a little odd. The color of the chicken is grey and the bones are black, but the chicken flavor is intensely good! And chicken soup never tasted so good!! The Chinese have long credited this variety of chicken as having superior therapeutic properties. And when it’s cooked in a soup or stew, the dish becomes a potent “yang” tonic and a nurturing curative for a cold or the flu. Black bone chickens are now available in supermarkets or butchers in…

  • Black Bone Chicken Soup

    Debby Richards
    29 Dec 2009 | 6:02 am
    Black bone white feather chicken, feet and head removed and cut into 10 sections (If not available, use a kosher chicken.) Dang Gui (Angelica Sinensis)  6 grams, Huang Qi  (Astralagus)10 grams, Dang Shen (“Red ginseng”) 6 grams, Gou Ji Zi (Wolfberries)  6 grams, Gao Liang Jiang (Chinese ginger)3 grams, Chen Pi (Aged Tangerine peel) 3grams, White peppercorns 3 grams, Fresh ginger 6 grams, (about 10 slices fresh ginger, the size of a quarter, smashed with the flat side of a knife) Fresh scallion  10 whole scallions, ends trimmed and smashed lightly with the flat side of a knife Sea…

  • Poached Pears in a Cinnamon-Ginger Syrup

    Debby Richards
    16 Dec 2009 | 3:45 am
    Six Servings 10 cups water 11/2 cups sugar 2 cinnamon sticks 8 slices fresh, unpeeled ginger, about the size of a quarter, smashed lightly with the flat edge of a knife 6 slightly underripe Bosc or Anjou pears 2 lemons 1. In a large pot, combine the water, sugar, cinnamon sticks, and fresh ginger. Heat until boiling, reduce the heat to low, and cook for 30 minutes so that the flavors marry. 2. Using a vegetable peeler or a paring knife, peel the pears, and rub the outside with cut lemons to prevent them from turning brown. 3. Squeeze the juice from the lemons and add along with the pears to…
 
  • add this feed to my.Alltop
    the ramen blog & other goodies!

  • the ramenbox

    edjusted
    6 Feb 2010 | 11:05 am
    I don’t often shill for web sites that sell instant ramen (though there are links off on the side for anyone in need), but this is a neat idea. It’s simple…and the picture above is pretty self-explanatory: you choose the size of the “Ramenbox,” fill it with your choice of instant ramen, pay a flat fee based on the Ramenbox size, and wait for the delivery guy! It looks like you can even earn free ramen by writing reviews and submitting pictures and videos. To be honest, this might be less appealing to anyone who lives near an Asian supermarket. But if you…

  • the gray lady eats ramen

    edjusted
    30 Jan 2010 | 6:18 pm
    New York Times travel writer Matt Gross slurps his way through Tokyo “One Noodle at a Time.” Find out more about Tokyo’s ramen culture, and learn about the hottest Tokyo ramenyas in and Tokyo ramen blogs! Tags: ramen news

  • ramen soap

    edjusted
    30 Jan 2010 | 4:53 pm
    Remember the ramen bath? Now you can bring your ramen bath accessories on your next visit. Soap up with Ramen Soap and wash up with a Cup Noodles Ramen Sponge: Takara Tomy is coming out with soap and sponges packaged as instant and cup ramen! They’ll only be available in Japan, so those of us stateside will probably need to settle for using a brick of instant ramen as a loofah…um…if you do, let us know how that works out… via Akihabara News Tags: ramen tidbits

  • ramen rating: yukino ya ramen – city of industry, ca

    edjusted
    30 Jan 2010 | 4:28 pm
    Have you been to Wonton Forest? Have you heard of Sapporo-Ya? How about Yukino Ya Ramen. There must be some sort of bad luck associated with this place, because Yukino Ya is the 3rd restaurant to be at this location in the past year. I happened to be in the area a week ago during a major storm and was excited to have a new ramenya to try out on such a cold, wet day. Anyone who’s been to Wonton Forest or Sapporo-Ya will feel right at home: the decor and layout is exactly the same. Yukino Ya offers all four popular types of ramen: shoyu, tonkotsu, shio, and miso. I asked the extremely…

  • ramen on the rise

    edjusted
    28 Jan 2010 | 10:49 pm
    Ramen isn’t just the 100-pack-for-a-dollar starving college dorm food you think it is. It’s a foodie obsession that’s increasingly popular and increasingly gourmet. Read all about the ramen “renaissance” by writer Lina Goldberg, writing for the popular webzine Splice Today. And no, I’m not just plugging it because this humble blog is mentioned…well, ok…maybe I am just a teeny tiny bit biased… Tags: ramen tidbits
  • add this feed to my.Alltop
    Once upon a feast

  • Pizza Passion

    Ruth Daniels
    6 Feb 2010 | 5:47 am
    Admittedly my pizza stone does not look this pristine any more ...see what I mean? It's well loved, not just for pizza but for baking breads and even resting sheets of cookies during the baking process for lovely even baking that crisps without burning.A few weeks ago my daughter lent me her favorite pizza book that I had to write about - James McNair's New Pizza and we made this awesome Caramelized Onion & Italian Sausage Pizza. The actual pizza dough recipe is now my standard and when you try it, you'll know what I mean. So it's no surprise that my son-in-law suggested that we do…

  • Presto Pasta Night Roundup #149

    Ruth Daniels
    5 Feb 2010 | 4:19 am
    This week's Presto Pasta Night Roundup #149 is awesome....with dishes that are all over the map - literally and figuratively. They are all unique and truly inspired, so let's get down to business.Johanna of Green Gourmet Giraffe is first in with the cutest story of her little one’s first pasta. I don’t want to spoil it, but I’m still smiling and it’s hours since I’ve read it. Dharm of Dad, Chef & Baker brings a little religion to the mix...well frankly anything with Prawns is a religious experience for me. Thanks for the Pasta, Prawns & Holy Trinity. Graziana of Erbe in…

  • Chatting with Chef Craig Flinn

    Ruth Daniels
    4 Feb 2010 | 5:35 am
    It seems like yesterday that I chatted with Chef Craig Flinn of Chives Canadian Bistro for Foodtv.ca, but actually it was back in December, 2007 when he was writing his first book Fresh & Local (which had a second printing in less than a year).Back in early December, 2009 (seems so long ago) I happened to stop at Ciboulette (the little breakfast and lunch cafe which is also a Chef Craig creation) for a cup of cappucino and the best muffin on earth! I'm not kidding and I do hope it makes it into another book...but I'm getting ahead of myself. When I was there I noticed that he's authored a…

  • Mac 'n Cheese - Variations on a Theme

    Ruth Daniels
    3 Feb 2010 | 4:22 am
    When I SAY Mac 'n Cheese, no matter how many delicious variations I make... I still first see the box of Kraft Dinner with the day-glo yellow noodles. That said, I get over it very quickly.The second thing that I think of is short pasta with a very creamy sauce, like the Spicy Mac 'n Cheese above that I recently wrote about and is my new favorite...at least until I find my next favorite. And typically I think JUST creamy and cheesy, but what about adding veggies like this Baked Ziti with Cauliflower, which doesn't just taste great, it's a particularly easy way to disguise vegetables from…

  • Sometimes It's the Little Things...

    Ruth Daniels
    1 Feb 2010 | 6:18 am
    Sometimes in life, it's the little things that really make the difference. For weeks now, I've been looking for the little non stick skillet that I can make my favorite frittatas for two in. I love frittatas, that perfect, fluffy egg dish, started on top of the stove and ending in a hot oven. My problem is that my pans are too big for just the two of us and our frittatas come out looking like pancakes. Not that they taste bad, just that...well if I wanted an omelet, I'd make it on top of the stove, flip it and voila! See how skinny...and this is a "fat" one. So lately, I've been making…
 
  • add this feed to my.Alltop
    running with tweezers

  • clean and simple

    tamih
    2 Feb 2010 | 6:30 pm
    Beautifully tender but textured greens. Crunchy, crisp apples. Nutty, toothsome quinoa. Creamy, tart goat cheese. All enveloped in a tangy, sweet, sharp dressing. It's the stuff of dreams. My dreams, at least. It's the most incredible salad. I know,  I know I say a lot. This time...I mean it. It's the most beautifully balanced mix of textures and flavors I've come across in a really long time.It's also based on a recipe posted to one of my new favorite food blogs, Green Kitchen Stories. The product of a couple in Sweden - who have another project coming in the way of…

  • not perfect but just right

    tamih
    31 Jan 2010 | 5:09 pm
    So on Friday, I had all these berries leftover from a photo shoot that were going to waste in the fridge. At the sweet's request, I took to the internet and found a recipe for a basic, yummy sounding recipe. Sure enough, it came together in a flash & went in the oven. Cobbler is something I love dearly but never think to make for myself...so this was quite a treat, despite its simplicity. I knew I had to share it with youI took about 30 shots of this darned delicious cobbler before I took an extra spoonful out...trying to show more of the inside. After all, it's not about…

  • missing Mo

    tamih
    28 Jan 2010 | 2:11 pm
    How do you turn to writing to make sense of something when the event itself is completely senseless? Without any rhyme or reason. So far beyond your comprehension that no words fit the bill - no matter how hard to hold my breath and hope they come out.  I've started this post in my head every day for weeks. I'm sitting here today with tightness in my chest and some tears welling up...fighting to tell you about my friend Maureen Allaben. We met through work - I assisted her when I first started styling. As both of our careers grew, we would work on jobs together as a team. If I was…

  • well dressed

    tamih
    27 Jan 2010 | 8:46 am
    Picking a favorite salad, for me, is like picking a favorite child. While I love so many of them, making one really special...really unique...is a tall order. Currently, I'm having a gastronomic love affair with one particular salad at an Atlanta restaurant called Bocado. Delicate young greens dressed in homemade buttermilk dressing then topped with goat cheese and dried cranberries. Having the opportunity to eat this salad makes me swoon - I ordered one for Helen to try when we dined there during her trip to Atlanta. This constant craving crossed paths with my newly acquired copy of Ad…

  • palate cleanser

    tamih
    25 Jan 2010 | 5:21 pm
    As you can see from my recent posts, it's been a sugar rush lately. The fun didn't stop with Sugar Coma, though. When I realized that so many people were in a tizzy about Helen's visit, I thought it might be a great opportunity for a handful of folks to have some one-on-one time with Helen in the kitchen and her famous macaron technique. I helped organize an intimate macaron workshop and it was an absolute blast. I'll be posting more about the workshop in my next post. To make sure that the attendees ate something besides sugar over the course of the weekend, we put out a…
  • add this feed to my.Alltop
    Joy of Desserts

  • New twist for vintage cream puff recipe has heart

    Joy @ Joy Of Desserts
    4 Feb 2010 | 12:01 am
    Vintage Recipe Thursday is meant to preserve your own original vintage family recipes, or out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers, and postcards. You're invited! Get the details by clicking to the Vintage Recipe Thursday Homepage. I post recipes from the Household Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943. What will you post?I'm trying out a brand new link system which incorporates thumbnail photos in addition to your links. If it works well, I think it will be a great new way to promote your vintage recipes. Let me…

  • Sweet strawberry souffle recipe for your Valentine

    Joy @ Joy Of Desserts
    28 Jan 2010 | 12:03 am
    Vintage Recipe Thursday is meant to preserve your own original vintage family recipes, or out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers, and postcards. You're invited! Get the details by clicking to the Vintage Recipe Thursday Homepage. I post recipes from the Household Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943. What will you post?*************************Are you searching for Valentine dessert recipes yet? This Strawberry Souffle is the perfect color for those celebrating love. It calls for canned strawberries, which I…

  • Quick and easy stuffed pears recipe, plus links

    Joy @ Joy Of Desserts
    21 Jan 2010 | 12:02 am
    Vintage Recipe Thursday is meant to preserve your own original vintage family recipes, or out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers, and postcards. You're invited! Get the details by clicking to the Vintage Recipe Thursday Homepage. I post recipes from the Household Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943. What will you post?*************************This week for Vintage Recipe Thursday, I am sharing a very easy recipe you can make anytime of year because it uses canned pears.If you haven't already done so, enter my…

  • Rose's Heavenly Cakes a slice of perfection

    Joy @ Joy Of Desserts
    20 Jan 2010 | 12:01 am
    This is a great book.For every baker from the newbie to the professional, and every single one of us in between, Rose's Heavenly Cakes is a must-have.Rose Levy Beranbaum, the award-winning author of the Cake Bible and eight other books, has poured a lifetime's experience of baking, experimenting and testing into this lavishly illustrated edition."My goal in writing this second cake book is to continue to share the incredible, extraordinary and unequaled joy of cake eating and baking," writes the author.It is a beautiful, meticulously researched and tirelessly tested book replete with…

  • Triple Berry Smoothie recipe from Biggest Loser to stay healthy or lose weight

    Joy @ Joy Of Desserts
    18 Jan 2010 | 12:02 am
    Here's another Biggest Loser recipe. It's not just for those trying to lose weight for New Year's resolutions, but for those trying to be healthy, and eat wholesome foods. Smoothies are not only great for breakfast, but for snacks and as a light dessert too, plus they are very refreshing.Be sure to read about how the Biggest Loser Resort serves dessert to their guests who are trying to lose weight, and don't miss their chef's other recipe I posted last week for a Berry Explosion Cobbler.Triple Berry SmoothieServings: 41 cup Driscoll raspberries1 cup Driscoll blueberries1 cup Driscoll…
  • add this feed to my.Alltop
    npr: food

  • Levi Johnston Helps Make Pistachios 'Hawt'

    5 Feb 2010 | 5:15 am
    The unlikely spokesman takes a crack at promoting the nuts for Paramount Farms, which controls 60 percent of America's pistachio crop. The company decided to use well-known but less costly celebrities to promote its product.» E-Mail This     » Add to Del.icio.us

  • What Being Neopolitan Means For Pizza

    5 Feb 2010 | 3:21 am
    Pizza was invented in the Italian city of Naples — the European Union finally recognized that officially after 25 years. Real Neapolitan pizza has to pass a test: only San Marzano tomatoes and fresh Buffalo mozzarella, and no foreign flour in the crust.» E-Mail This     » Add to Del.icio.us

  • Super Bowl Food Fight: Indy Vs. Big Easy

    3 Feb 2010 | 9:50 pm
    Football fans are looking forward to this Sunday's Super Bowl –- and a day full of good food. But the menu doesn't have to be limited to pizza and nachos. We asked two chefs from the Colts' and Saints' hometowns about what they'd be cooking this weekend.» E-Mail This     » Add to Del.icio.us

  • A Twist On Traditional Super Bowl Snacks

    2 Feb 2010 | 9:17 pm
    Avid foodies and celebrity chefs, along with football's growing female audience, are influencing big-game grub. Let your guests think you're giving them the old standby snacks, then fake them out with a few gourmet twists.» E-Mail This     » Add to Del.icio.us

  • Black Pepper Becomes Latest Salmonella Suspect

    1 Feb 2010 | 2:05 pm
    Salmonella bacteria are popping up in the strangest places, including black pepper used to coat sausages.» E-Mail This     » Add to Del.icio.us
 
  • add this feed to my.Alltop
    A Mingling of Tastes

  • Peanut Butter-Chocolate Chip Scones

    Julie
    2 Feb 2010 | 1:30 pm
    Here's something different for A Mingling of Tastes: chocolate for breakfast! I love chocolate. Love it. In fact, I generally eat some kind of chocolate candy every day. But not for breakfast. Chocolate pancakes, muffins, breakfast bars and pastries just don't appeal to me. The only exception I can think of are Dunkin' Donuts cake donuts with chocolate icing, and it's been an awfully long time. When I saw this scone recipe on Peanut Butter Boy (which is full of health-conscious, yet tempting, PB-centric recipes), however, I knew it was time for one more exception to my no chocolate breakfasts…

  • Blueberry Oat Bran Muffins

    Julie
    26 Jan 2010 | 2:45 pm
    After a few months without much variance in my breakfast routine, I'm happily into scones and muffins again.If my last effort wasn't exactly your cup of tea, maybe you'll like these blueberry muffins.They are everything you can hope for in a healthy muffin. The texture is tender and moist, the lightly sweet oat bran flavor is mellow and nutty and the tops have a crackly coating of coarse sugar. I shouldn't be surprised at how good they are considering the original source.I also have to mention that I tried a new brand of frozen blueberries--Stahlbush Island Farms, found at Whole Foods Market.

  • Gingery Sweet Potato, Veg and Sausage Soup

    Julie
    19 Jan 2010 | 10:13 am
    I've been making soup once a week since before the holidays. Usually on Wednesday nights when I'm not running to the gym and have plenty of time to cook. I make enough to eat the leftovers on Thursday plus a lunch or two. This is one of my favorite ways to enjoy the short, dark, wintery days.I made plenty of soup when we lived in Fort Lauderdale, but now I'm enjoying it even more. I don't really think about cooking anything else on Wednesday nights--I just consider what kind of soup I want. I have a nice cache of new recipes bookmarked, and I have no problem repeating old favorites (like this…

  • The Best Roasted Cauliflower, Broccoli, Brussels Sprouts

    Julie
    14 Jan 2010 | 3:14 pm
    When I cook things like this--veggie sides, basic grains, straight-forward salads--I don't usually blog about them. However, I noticed a theme in the what's been coming out of the kitchen lately. It's fabulous caramelized roasty deliciousness, and I wanted to keep track of it all right here. And I figured if I was so happy about finding a great new method for hearty winter vegetables, then some of you out there might want to hear about it too.As I was typing up the last recipe for this post, another common thread jumped out at me: 450. That's the oven temp you need for a high-heat blast to…

  • Cranberry-Orange Cornmeal Scones

    Julie
    11 Jan 2010 | 10:53 am
    It's been ages since I've made one of my favorite things--scones.I finally resolved to do it yesterday and use up a little bit of buttermilk biding its time in the refrigerator. So within an hour of getting up this morning, I had a warm batch of cranberry-orange scones with a golden color and crunchy texture thanks to a little bit of cornmeal in the dough.I can't believe it's well into the second week of the new year, and I haven't had anything blog-worthy to post until now. I've made Hoppin' John(no ham hock this time, but plenty of leftover baked ham added at the end), for New Year's of…
  • add this feed to my.Alltop
    Average Betty

  • Who Dat Spicin’ Up Super Bowl XLIV?

    Average Betty
    4 Feb 2010 | 2:23 pm
    Who are you rooting for? Saints or Colts? Leave a comment. One thing you can bet on this Super Bowl XLIV: It’s gonna be spicy! Miami knows how to party without the influx of super-rich athletes and their families, friends and fans, so bringing a Super Bowl to Miami is like throwing gasoline onto a fire. [...]

  • Shangri La Tea Giveaway Winners!

    Average Betty
    3 Feb 2010 | 12:44 pm
    Leave a comment. And the winners of the Shangri La Tea Giveaway are: #38 Alex Downs, #55 Nancy Philpott and #67 Shannon. Congratulations! Thank you, Shangri La Tea Company for making such delicious teas and for sponsoring this hot giveaway, and big thanks to everyone for participating! Each winner will receive six boxes of award winning [...]

  • Shangri La Tea Giveaway!

    Average Betty
    29 Jan 2010 | 12:36 am
    Enter to win! Leave a comment. **UPDATE: THIS CONTEST IS NOW CLOSED. WINNERS TO BE ANNOUNCED.** **UPDATE: THIS CONTEST IS NOW CLOSED. WINNERS TO BE ANNOUNCED.** Enter to win this Shangri La Tea prize package! Hot tea is perfect in this cold winter weather, and the Shangri La Tea Company knows that a hot cup [...]

  • Average Betty Wins Best Home Chef in a Series!

    Average Betty
    21 Jan 2010 | 6:11 pm
    Who’s the best home chef you know? Leave a comment. Team Betty sends a gigantic THANK YOU to everyone that voted and helped Average Betty win a Tasty Award for Best Home Chef in a Series! YOU are what makes Average Betty a winner, and we share this Tasty Award with YOU. From the [...]

  • I Left My Tasty in San Francisco

    Average Betty
    13 Jan 2010 | 11:09 pm
    What’s the tastiest food in San Francisco? Leave a comment. I am off to San Francisco for the Tasty Awards! Thanks again to everyone that voted for me! Win or lose, I’m honored to be nominated for two awards, proud to attend the Tasty Awards ceremony, and excited to meet good people. (I’m [...]
  • add this feed to my.Alltop
    Waiter Rant

  • What do bad tippers drive?

    Waiter
    7 Feb 2010 | 8:23 pm
    Please answer the following question in the comments section. “When you think of bad tippers, what brand of car comes to mind?” List the brand of the car fIrst, followed by your reasons for saying so. This should be interesting!

  • Goodbye Spenser

    Waiter
    19 Jan 2010 | 7:09 pm
    It’s Tuesday night and I’m hungry again. But this time my larder’s stocked with food and the pickings are bountiful. I throw some rice, water, pignoli nuts and a bay leaf into my roommate’s rice cooker and turn it on. Then I break out some pork chops, trim away the gristle and bone until only the medallions remain, season them with salt and pepper and put them to one side. Breaking out my cast iron skillet, I put it on high heat and add a liberal helping of olive oil. When the oil’s sizzling I brown the chops and throw in a whole glove of garlic. When the garlic’s softened I open…

  • The Privacy of Smoke

    Waiter
    13 Jan 2010 | 10:18 pm
    It’s a crisp winter’s night and I’m strolling though Union Square in Lower Manhattan. I’m supposed to be meeting a friend for dinner but when she texts to say she’s running late I suddenly discover I’ve got forty-five minutes to kill. So I duck into a cigar shop, select a Punch Maduro Rothschild from the humidor, snip off the end and walk back into the park. Finding a quiet corner I get the stogie going with a wooden match and settle back to enjoy my favorite pastime – people watching. Unfortunately, people are also watching me. “That’s disgusting,” a smartly dressed young…

  • What You Don’t Have

    Waiter
    10 Jan 2010 | 10:29 am
    It’s Tuesday night and I’ve given up wrestling with words for the day. I’m tired and hungry. I toy with the idea of picking something up from a local restaurant but that costs money. So I decide to cook something for myself. Before indulging in any culinary endeavourers, however I decide to take Buster for his evening constitutional around the block. As I stamp my feet and shiver in the cold evening air I tell myself for the thousandth time that this is when owning a dog, even a part time one, sucks. But as I watch Buster pee on my neighbor’s browning lawn I feel sorry for him too.

  • The Ghost of Cain

    Waiter
    2 Jan 2010 | 9:18 pm
    It’s a cold Thursday afternoon and I’m at the gun range. But this time my usual shooting buddy isn’t with me. There’ll be no good-natured banter. No burgers and beers afterwards. I’m here to learn how to kill. “Ready?” the instructor, an old ex-marine, asks. A small .45 caliber semi-automatic pistol is holstered on my belt with a round in the chamber. When I thumbed the bullets into the magazine earlier I couldn’t help but notice how they felt like big, heavy pendants in the palm of my hand. By themselves they are nothing, little brass and lead curiosities that cost…
 
  • add this feed to my.Alltop
    Silverbrow on Food

  • What should Howard Schultz do in London?

    silverbrow@gmail.com (Anthony Silverbrow)
    17 Jan 2010 | 9:27 am
    The news that Howard Schultz, Starbucks' Chairman is due to present the firm's financial results in London this week is interesting.  As the Telegraph points out it is because Starbucks is keen to demonstrate that the firm is a global brand.  London has been chosen for the honour because the UK is the second biggest market after the US. I'm guessing that in the results presentation he'll be keen to push his message that they are not the evil empire - it's the week for it - and they serve really good coffee to coffee lovers. I feel that as a Londoner and coffee lover I might be able…

  • Cholent

    silverbrow@gmail.com (Anthony Silverbrow)
    14 Jan 2010 | 3:05 pm
    Other than the religious requirement that the seventh day should be a day of rest, it makes quite of lot of pragmatic sense.  After a knackering week it's quite nice knowing that you can't do anything and should have a day of rest.  A cynical glutton might note that after a plate of cholent you're not good for much.  Cholent, the Ashkenazi take on the mother of all stews is a bowel-thoughtful combination of beans, potatoes and meat cooked from Friday afternoon until it is eaten at Saturday lunch. There's not a bad run-down of its history and derivations on Wikipedia, but my favorite…

  • Simon Hopkinson's new column

    silverbrow@gmail.com (Anthony Silverbrow)
    4 Jan 2010 | 9:37 am
    I've just spotted that Simon Hopkinson is writing Stove Notes in Intelligent Life, The Economist's lifestyle spin-off.The column is billed as going "beyond the received wisdom to give tips on well-loved dishes".  The first such dish is risotto.Hopkinson reminisces about some great risotto's he's had from two particular restaurants, one in Paris, the other Burano, an island in the Veneto.  Both restaurants have different ways of making risotto, in Italy, it's adding a local freshwater fish to the stock, in Paris it's the mantecare.I was particularly interested to read about mantecare as I'd…

  • Chicken soup

    silverbrow@gmail.com (Anthony Silverbrow)
    3 Jan 2010 | 12:36 pm
    With all this freezing weather, we've been making a lot of chicken soup lately.  Since I first wrote about it in February 2006 my recipe has evolved somewhat.  I have amended my original recipe accordingly.  So what is here, is how I now cook it.The changes are adding the chicken carcass, increasing the number of onions and cloves of garlic and tweaking the quantity of water. 1 roaster chicken with giblets & feet 1 chicken carcass 5 onions, peeled and halved 1 carrot, peeled and chopped into large pieces 1 stick of celery, destringed and chopped into large pieces 1 clove of garlic,…

  • Crowd saucing salt beef

    silverbrow@gmail.com (Anthony Silverbrow)
    9 Dec 2009 | 3:47 pm
    What with hailing from the shtetl (a century or so ago), perhaps my love of salt beef can be attributed to genes, or Proust.  Maybe it's just that it's very tasty when done well.  Whatever, it is one of my favourite comfort foods.  The simple thought of it makes me happy.  It is easiest, and therefore, best cooked in large hunks, it therefore rewards the greedy or generous.  It has to be cooked for a long period, so no item of clothing or furniture lacks the telling whiff of bay, pepper and meat.  When you finally get to eat it, your taste buds have spent the…
  • add this feed to my.Alltop
    Seattle Food Geek

  • DIY Sous Vide Heating Immersion Circulator for About $75

    scott
    1 Feb 2010 | 9:40 pm
    I’ve recently been fascinated by the idea of sous vide cooking – a method of slowly cooking vacu-sealed foods in a precisely controlled water bath to achieve the optimal doneness.  Last year, Sur La Table started carrying the world’s first “home” sous vide cooker, the SousVide Supreme.  This was fantastic, since commercial sous vide cooking machines cost north of $2000.  However, the home model (priced at $450) is still a steep investment for something that essentially just keeps water warm.  I was determined that I could build a better device on-the-cheap.

  • Olive Oil Powder (The Low-Tech Method)

    scott
    22 Jan 2010 | 9:30 am
    Molecular gastronomy, the geekiest incarnation of cooking known to man, has recently piqued my interest.  Foams and spherification and liquid nitrogen and the like aren’t particularly common on Seattle menus, but on a recent trip to Spur Gastropub, my dessert was adorned with a pinch of powdered olive oil.  The powder was a delightful surprise – it tastes just like olive oil, and when the dry granules hit your tongue, they dissolve almost instantly.  When I got home, I looked online for a recipe for olive oil powder, but came up empty handed.  I did, however, find an…

  • Video: Making Figs Live on the AllRecipes.com Webcast

    scott
    18 Jan 2010 | 9:30 am
    In case you missed the AllRecipes.com live day-before-Thanksgiving webcast, here’s the clip of me making Broiled Honey Glazed Spiced Figs.  This was my first time cooking live on camera, but the folks at AllRecipes were fun and wonderful.  Jump to about 11 minutes in to see the nervous look on Amy’s face when I pull out my kitchen torch.

  • Review: Sip at the Wine Bar & Restaurant

    scott
    8 Jan 2010 | 10:15 am
    View Slideshow I had the recent pleasure of a visit to the newly-opened Sip at the Wine Bar & Restaurant in downtown Seattle.  I’m typically cynical of places that 1) are chain restaurants, and 2) have both “wine bar” and “restaurant” in the title.  However, I’m happy to report that the folks at Sip exceeded my expectations, in general. The first defining feature of Sip is its location – directly across the street from the architecturally fascinating Seattle Public Library.  And although the restaurant’s design isn’t quite as extreme (no curvy iridescent escalators),…

  • Seattle Food Predictions for 2010

    scott
    27 Dec 2009 | 4:47 pm
    2009 has been a great year for food in Seattle, but with the new year just around the corner, I thought I’d share my guesses insight into what we’ll see in restaurants and home kitchens 2010.  Some of these may be national trends, but as Pacific Northwesters, we tend to be the canaries in the coalmine, especially when discussing what we put in our bodies.  As always, there will be a balance of healthy, socially-conscious eating and perverse gluttony (see Bacon Explosion).  Seattle will go sous-vide crazy The fancy restaurants have already been doing it for years (though,…
  • add this feed to my.Alltop
    MomCooks

  • Menu Monday – Week of Feb. 8

    Elizabeth
    8 Feb 2010 | 10:50 am
    My cupboards and refrigerator are bare, so I need to stock up on pretty much everything this week! I’m headed to Aldi so I can get a lot of food without spending a fortune ( I love you, Aldi!).  I’m basing this week’s menu on foods I know Aldi has in stock. Also, my husband thinks their salsa makes better chili than the name brand I was using in my Easy Salsa Chili! Mmmm, Chili. That needs to go on the menu too :) Monday: Tacos, Chi Chi’s Corn Cake, Refried Beans, Chips and Salsa Tuesday:  Chicken Kiev and Cordon Bleu (Aldi), Au Gratin Potatoes, steamed carrots…

  • Chicken Alfredo with Sun-Dried Tomato Cream

    Elizabeth
    18 Jan 2010 | 3:20 am
    I am not at all ashamed to admit that boxed meals with the word “Helper” in them appear on our dinner table once a month or so. This recipe that I found on BettyCrocker.com  uses a box of Chicken Helper Fettucine Alfredo with extra ingredients added to kick up the flavor. I think it sounds good! Chicken Alfredo with Sun-Dried Tomato Cream Ingredients: 1 tablespoon olive oil 4 boneless skinless chicken breasts (about 1 lb) 1 medium onion, chopped (1/2 cup) 1 box Chicken Helper® fettuccine Alfredo 1 cup hot water 1 cup half-and-half 1/4 cup chopped dry-pack sun-dried tomatoes 1/4…

  • New cooking show coming from Food Network – “Mexican Made Easy”

    Elizabeth
    17 Jan 2010 | 4:45 pm
    Image via Wikipedia Love to cook Mexican food? Food Network introduces Marcela Valladolid ,a mother and professional chef who has a fresh take on Mexican food and is dedicated to sharing simple and authentic recipes in her series Mexican Made Easy, premiering Saturday, January 23rd at 9:30am ET/PT. Marcela, inspired by her dual Mexican and Southern California upbringing, transforms conventional ideas of the cuisine into healthy and easy-to-prepare Mexican meals. Whether serving a home-cooked dinner to her son or entertaining friends and family, Marcela brings to the table fresh flavors that…
 
  • add this feed to my.Alltop
    Washington DC Restaurants and Food Discussions

  • What is America eating at the kick off -166 million pounds of snacks

    Shashi Bellamkonda
    4 Feb 2010 | 8:51 am
    Image via Wikipedia Super Bowl viewers across the country stock their at-home parties with snacks, nearly 166 million pounds of snacks, especially salty snacks. Potato chips reign, with more than 44 million pounds of snacks sold while tortilla chips and pretzels also rank high for Super Bowl sales. The Super Bowl snack with the greatest growth? Popped popcorn. Source Nielsen

  • Superbowl and beer drinking

    Shashi Bellamkonda
    3 Feb 2010 | 5:48 am
    It was indeed a surprise to learn that the Superbowl is not the most popular beer holiday. Nielsen survey results show that Super Bowl is at the bottom of the beer sales table.

  • “Staying in is the new ‘night out’ for SuperBowl

    Shashi Bellamkonda
    2 Feb 2010 | 5:38 am
    NIELSEN: NINE OUT OF TEN U.S. CONSUMERS TO WATCH SUPER BOWL AT HOME INSTEAD OF FROM A BAR OR RESTAURANT Typically its a slow night for restaurants as folks gather with family and friends to watch the Superbowl. Nielsen has results of a study that validates this. Here is more from Nielsen. Most Consumers to Spend Same Amount or Less on Super Bowl Food and Beverages The great majority of U.S. households -- 9 out of 10 – say they will be watching Super Bowl XLIV at home or at a friend’s or relative’s house instead of watching it from a restaurant or bar, according to a new survey by The…

  • Dreamed of running your own restaurant? Food Network looking for stars for a new competition series !

    Shashi Bellamkonda
    1 Feb 2010 | 12:35 pm
    OPEN CASTING CALL Food Network and the producers of The Next Food Network Star are looking for two person teams for a new competition series! Have you always  Does your wife, husband, brother, sister, mother, partner or friend share that dream? Do you make restaurant quality meals at home and want to show that you can take it to the next level? Are you a pro in the kitchen while your teammate is a star in the front of the house? Are you ready to prove that you have what it takes to run a restaurant? If so, we want to meet you! PHILADELPHIA Date: Friday, February 5, 2010 Time: 10am –…

  • LookOut House Hazleton PA

    Shashi Bellamkonda
    29 Jan 2010 | 7:44 am
    Lookout House 1373 State Route 93 Rd Drums, PA 18222 (570) 788-5229 Monday thru Saturday :4:30 p.m. to 10:00 p.m. Sunday  : 12:00 p.m. to 8:00 p.m Very friendly staff and the food was good. Chicken Franchese was very succulent and juicy. Located on Route 93, the Berwick-Hazleton Highway 1 mile north of Exit 256, I-80, Conyngham Exit 5 miles north of Exit 145, I-81, West Hazleton Exit
  • add this feed to my.Alltop
    Red Cook

  • “East Meets East” with Crisp-Fried Mushrooms

    Kian
    31 Jan 2010 | 11:23 pm
    A good friend took us to an elegant Buddhist vegetarian restaurant for dinner in Hong Kong last summer. It was a spectacular meal. Not only was every dish distinctive and delicious, but innovative and sophisticated as well. There was winter melon soup with mixed vegetables, vegetarian soup dumplings, stir-fried tofu skins with seaweed and multigrain steamed rice. But the most memorable dish of all was the salt and pepper crisp-fried enoki mushrooms. When Mel from Gourmet Fury once again asked me to enter the mushrooms challenge of Beet ‘n Squash YOU! I decided to recreate this dish with a…

  • Aw Shucks! Oysters for Valentine’s Day

    Kian
    28 Jan 2010 | 8:09 am
    Once the yearend holidays and New Year craziness are over everyone begins to look to Valentine’s Day. Lovers are not the only ones wooing their partners. Marketers, the media and even bloggers take this opportunity to court their customers and readers. Chocolate companies package their products in red and white, and the media and blogs are full of advices and suggestions on how to charm your lovers. There are articles on how to make your lady or man happy, and how to celebrate the day as a single person. Not to be outdone I’m also going to give you advice on how to create an impressive…

  • Help Haiti

    Kian
    23 Jan 2010 | 1:07 pm
    Photo: U.S. Department of Defense It is catastrophic when natural disaster hits a country, but it’s tragic when that country is already struggling to rebuild from decades of political and civic strife. The earthquake in Haiti last week devastated the citizens and physical structures of the country as well as its psychic. It is imperative that [...]

  • The Great Chinese Culinary Divide

    Kian
    16 Jan 2010 | 11:59 am
    At first I noticed a few blocks of broken links on some Web pages. Then I started receiving “connection timeout” and “server reset” messages. Access to my favorite places like Facebook, Twitter and YouTube was unsuccessful. Furthermore many food blogs I regularly visit were inaccessible as well. These were not symptoms of a widespread network failure, but rather the result of surfing the Internet from Shanghai. Such was the extent of the “great firewall” of China I encountered during my travel there last fall.

  • Last Minute Dumplings to Ring in the New Year

    Kian
    31 Dec 2009 | 6:39 pm
    We usually plan our New Year’s Eve early. We would arrange to join friends for a dinner celebration either at a restaurant or at home. This year, however, with my busy travel schedule to Asia in November and December, hosting our family Christmas celebration and organizing Warren’s 60th birthday party we found ourselves without a plan. Fortunately, a neighbor suggested we join them and their friends for a late night champagne and h'or d'oeuvres gathering.
  • add this feed to my.Alltop
    Mr. Orph's Kitchen

  • Steak au Poivre

    Donald
    3 Feb 2010 | 5:51 am
    Honestly, I had never heard of this dish until I saw it on Alton Brown’s show Good Eats. I imagine had I frequented French restaurants I would have seen it on menus. From what I gather, it is a popular French dish. But I got turned off to French restaurants when I was in my twenties because of the portion size of the dishes. So they just aren’t in my restaurant frequenting rotation. I really don’t have anything against french cuisine; I am just a glutton. So this is the first time making these peppercorn crusted beauties. The longest part of the entire prep was oven roasting…

  • Pork Chops with Tarragon Sauce and Cornichons

    Donald
    29 Jan 2010 | 4:07 am
    Here’s an easy question: who doesn’t want a quick yet tasty weeknight meal? Well, this is one. I have to admit though, it took me a minute to grasp the idea of cornichons in a sauce over my chops. I had to do a little research on this. Turns out the joke was on me. Apparently this dish is a variation of what is known in France as Côtes de Porc Vigneronnes (Grape Growers’ Pork Chops). This provincial dish is typical fare served after a hard day of grape harvesting. Essentially the dish is pork chops in mustard-cornichon sauce. Added are some stock and Italian parsley.

  • Osso Buco

    Donald
    19 Jan 2010 | 8:10 am
    For the past couple of weeks here in Atlanta, the weather has felt like we were in the Northeast. One morning the temperature here was literally colder than what it was in Anchorage Alaska! I mean it has been bitter cold. It is during these cold spells that I get the itch for all food of comfort, like soups and most especially braises. So I am eye-balling packages of beef short ribs at my local supermarket and I swear I hear, “psssst, look over here!” So I glance to my left and there they were! There on the shelf were the most beautiful veal shanks one could want. Quickly I had to…

  • Veal Patties On Silky Braised Eggplant

    Donald
    12 Jan 2010 | 3:55 am
    It’s been six months to the day since my last post. I went on the small hiatus I think because I had just burnt out a bit from blogging. I love to cook and I am passionate about it enough that I blog about food, but I just lost a little something along the way that just zapped the passion for writing. Well it is, and I am, back. I paid for another year of hosting so I am damn well gonna create content; I hope you don’t mind. In fact, I hope you join me for another year of cooking, conversation, and outright deliciousness! Oh by the way, this is my one hundredth post. AND my blog…

  • The Cowboy Steak with Grilled Corn and Poblano Butter

    Donald
    12 Jul 2009 | 9:50 am
    So I’m browsing my links and I come across Robin’s cowboy steak post and I think to myself, hmmmm, I have to have that NOW. So let it be written, so let it be done. And it was done, medium rare. I started with a grass fed, well marbled, bone-in ribeye. Ain’t she perty? That’s 41 ounces of beautiful beef there readers; 2.62 pounds! The application for this is really simple. And since I know that my pix and Robin’s pix (you did go there and read her blog post didn’t you?) I’ll wait…. Since I know that my pix and Robin’s pix are making your…
 
  • add this feed to my.Alltop
    cook eat FRET

  • pan seared scallops with saffroned fregola and roasted vegetables

    claudia
    5 Feb 2010 | 8:09 am
    the scallops arrived at my door on a dreary winter’s morning, overnighted from catalina seafood in san diego. they were the huge dry diver scallops – 6 to a lb. and just as beautiful as i’d ever seen. i had decided upon another sardinian recipe by my new bff chef efisio farris (i’m currently on a roll). you see, i’ve been in a bit of a scallop rut. i buy them. i sear them. and then usually just throw them on top of a salad. if i’m feeling semi ambitious i might puree a well steamed head of cauliflower with some fresh thyme and olive oil and plop a few…

  • spicy spaghettini with sea urchin and tomatoes

    claudia
    31 Jan 2010 | 9:37 pm
    sea urchin. i’m enamored. and i have been for quite some time although it’s usually called uni and served to me over a slab of rice. well ok, not necessarily – at least not anymore. not since i had it served on a piece of lightly toasted bread, draped with the thinnest, barely warmed slice of lardo at marea in nyc. thank you chef michael white. because that right there was a most memorable bite, one that set the tone for one of my top 3 meals of ‘09. and sure, there have been a few pastas with sea urchin ordered at various restaurants (a voce, esca and marea come to…

  • osso buco redux

    claudia
    25 Jan 2010 | 2:51 pm
    there’s a pretty amusing backstory as to why i created this dish, but that’s for another day. what i will say is that it was quite fabulous. the sauce wound up taking on a life if its own, as at one point a bad flick of the wrist had rendered it nearly inedible and it needed to be somehow fixed. luckily the culinary gods were with me and i had on hand just the very thing to bring it back home with grace. honestly, this was a serious sauce… and having no formal training whatsoever, i was really pleased that not only was it saved, but it was enhanced tenfold. veal shanks. a…

  • malloreddus with sheep’s milk ricotta and bottarga

    claudia
    17 Jan 2010 | 7:39 am
      in my ongoing hunt for new ways to prepare bottarga, by far one of my most favorite things to eat, i googled ‘bottarga and cream’ wondering what i might find. after all, one eats good caviar with creme fraiche so i felt i might be on to something. and once again the interwebs provided me with what was just yesterday completely unknown, and now will never be forgotten. thank you al gore. the martha. you come for the guests (she has the best) and you leave – well, often because of martha. case in point. enter eficio farris. a dallas based chef from sardinia and writer…

  • new year’s eve bruschetta

    claudia
    7 Jan 2010 | 12:35 pm
    i made a fair few things new year’s eve, but two of them in particular were really wonderful. this, a bruschetta made from a whole wheat la brea baguette with a gremolata of parsley, lemon zest, tuscan olive oil and garlic, topped with two paper thin slightly pan warmed slices of guanciale – was quite simply, delicious. alas, the idea was once again gently borrowed from ‘city house‘ here in nashville. chef tandy wilson’s version was slightly different, but the basic elements were much the same. nearly every dish has a story, and this one begins at…
  • add this feed to my.Alltop
    Savory Cities Blog

  • New NYC Video: 15 East

    Chris McBride
    15 Jan 2010 | 11:04 am
    The last time we walked past 15 East, we had to do a double take. Was that Jean-Georges holding court at the sushi bar? In fact it was. We shouldn't have been too surprised. We'd heard that he likes to eat there from a friend who, for whatever reason, is familiar with Jean-Georges' eating habits. This doesn't add up to an endorsement on it's own, per se, but once you watch the video below and see the quality of the food that executive chef Marco Moreira and his team are turning out you'll understand that 15 East is worth a visit if you've never been. In a city that's awash in Japanese…

  • Au Revoir Chanterelle

    Chris McBride
    2 Oct 2009 | 6:13 am
    We were saddened yesterday to read the news that the TriBeCa landmark Chanterelle has closed for good. We were fortunate enough to dine there a number of years ago, before we'd started Savory, and had a wonderful, luxurious meal that was made all the more enjoyable by the formal, but far from fussy service. From when we first walked in the door until the end of the night when we realized that we'd had the restaurant to ourselves for perhaps a bit too long we were made to feel welcomed. When we returned in early 2006 to shoot the Chanterelle video for Savory, we found that the owners, Karen…

  • New in NYC: Ron Suhanosky on Civetta

    Louise McCready
    30 Sep 2009 | 9:41 am
    After the success of Sfoglia on Nantucket and then the Upper East Side [watch the video], Ron Suhanosky has returned to his downtown roots for his latest venture. Steps from nightspot Southside, Civetta, meaning "little owl" in Italian, is an ideal spot for the well-dressed night owls looking for small plates before heading to LES lounges. Recently, chef Suhanosky took a few moments to discuss what makes his restaurant stand out, what chefs he does, or doesn't, admire today, and the most valuable piece of advice he's learned in the kitchen. Louise McCready: With this year's surge of new…

  • Get Down with the Sake Set Tomorrow Night at Webster Hall

    Chris McBride
    23 Sep 2009 | 11:28 am
    The Joy of Sake returns to Webster Hall tomorrow night to showcase over 250 premium sakes and food from some of NYC's top Japanese restaurants. If you're eager to learn about sake you won't want to miss it. Sample the full spectrum of junmai, ginjo and daiginjo sake, including many award-winning and near impossible to find selections. A wide range of sake-friendly dishes will be available from standouts like 15 East, Bond St, Bozu, EN Japanese Brasserie, Geisha, Hibino, Kai, Matsugen, Oms/b, Riingo, Sakagura, SushiSamba, Woo Lae Oak and Zenkichi. Kampai! The Joy of Sake When: Thursday,…

  • Dave Wondrich on the Manhattan Cocktail Classic

    Laren Spirer
    9 Sep 2009 | 7:21 am
    The Manhattan Cocktail Classic, New York City's first ever multi-day event celebrating the history, contemporary culture, and artful craft of the cocktail will take place on October 3rd and 4th. Part festival, part fête, part conference, part cocktail party, the event brings together the unparalleled talents and opportunities of the bars, bartenders, and restaurants of our great city for two days of activities, both educational and celebratory in nature, championing the common ideals of authenticity, equality, sustainability, service, and pleasure. Laren Spirer spoke with cocktail historian…
  • add this feed to my.Alltop
    Coconut & Lime

  • Speculoos

    Rachel
    7 Feb 2010 | 9:10 pm
    Ingredients:1 3/4 cups flour3/4 cup dark brown or dark Candi sugar1/2 cup butter, at room temperature1 egg, at room temperature1 teaspoon ground cinnamon1/2 teaspoon ground ginger1/2 teaspoon ground cloves1/2 teaspoon baking powder1/4 teaspoon freshly ground black pepper1/8 teaspoon nutmeg1/8 teaspoon allspiceDirections:Preheat oven to 350. Whisk together the dry (except sugar) ingredients in a medium bowl. Set aside. Cream together the sugar and butter. Beat in the egg. Slowly mix in the dry ingredients until well combined. It will be rather thick. Roll out on a clean surface to a little…

  • Nutella Black Bottoms

    Rachel
    4 Feb 2010 | 9:05 pm
    Ingredients: for the filling: 8 oz cream cheese, at room temperature6 oz miniature semisweet chocolate chips 1/3 cup sugar 1/3 cup Nutella1 egg, at room temperaturefor the batter: 2 1/4 cups flour 1 1/2 cups sugar 1/2 cup cocoa 1/2 cup canola oil 1 1/2 teaspoon baking soda 1 1/2 cups water 1 1/2 teaspoon vanilla 1/2 teaspoon balsamic vinegar (sounds icky, but makes them nice and fluffy) Directions: Preheat oven to 350. for the filling: Cream together the Nutella, cream cheese and sugar. Beat in egg until well mixed. Fold in chocolate chips. Set aside. for the batter: Whisk together flour,…

  • Asiago & Crab Macaroni & Cheese

    Rachel
    2 Feb 2010 | 9:04 pm
    Ingredients:16 oz lump crab meat 12 oz evaporated milk PLUS enough milk to equal 2 cups2 cups shredded asiago3 tablespoons butter3 tablespoons flour2 tablespoons Dijon mustard1 teaspoon smoked paprikasaltfreshly ground black pepperpankominced Italian parsley1 lb small or medium sized pasta, cooked (I used cavatappi aka cellentani)Directions:Preheat oven to 350. In a medium pan, melt the butter. Add the flour and spices and stir until smooth. Add the milk, mustard and evaporated milk and whisk together until slightly thickened. Whisk in the asagio until smooth. Stir in the crab meat. Pour over…

  • Cheddar Horseradish Spread

    Rachel
    31 Jan 2010 | 9:31 pm
    Ingredients:2 cups grated extra sharp cheddar 8 ounces cream cheese, at room temperature2 tablespoons prepared horseradish1 tablespoon Worcestershire sauce1 shallot, mincedDirections:Place the cheese, cream cheese, shallot, horseradish and Worcestershire sauce in a blender. Pulse until smooth. Scrape into a bowl. Wrap tightly in plastic wrap and store in refrigerator overnight. Bring to room temperature before serving. Note: This would make a great cheese ball. Simply chill it for 30 minutes and then roll it into a ball. Roll in herbs or crushed nuts, wrap in plastic wrap and refrigerate…

  • Lemon Drop Cupcakes

    Rachel
    28 Jan 2010 | 9:03 pm
    Ingredients:3/4 cup sour cream, at room temperature3/4 cup sugar1 1/2 cup flour1/2 cup canola oil1/4 cup lemon juice (about 1 large lemon's worth)1 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt2 eggs, at room temperature zest of 2 large lemonsethereal lemon frostingDirections:Preheat oven to 350. Grease or line 12 wells in a cupcake pan. Whisk together the dry ingredients. Set aside. Mix together the oil, zest, sour cream, lemon juice and eggs. Slowly add the dry ingredients. Mix thoroughly. Fill 2/3 of the way full. Bake for 15 minutes or until a toothpick in the center of…
 
  • add this feed to my.Alltop
    Cooking with Anne

  • The Art of Making Garlic Bread

    Anne
    25 Jan 2010 | 6:28 pm
    Like so many children of the 70's I was exposed to one type of garlic bread: thick slices of white bread slathered with margarine (butter if we were lucky) and topped with garlic salt and dried parsley flakes before being run under the broiler for a quick browning. This usually resulted in garlic bread that was soft on the bottom, too crunchy on the top and overpowered with pungent dried garlic flavor. There didn't seem to be a lot of thought to it; the bread didn't matter much, the garlic didn't matter much and the whole thing was made as more of an afterthought.When I married and started…

  • ShopRite Bloggers in Caring and Expressions of Hunger

    Anne
    24 Jan 2010 | 8:20 pm
    Back in August I wrote a blog post about hunger detailing the partnership between bloggers (Blog it Forward to Fight Hunger), ShopRite Partners in Caring and General Mills and their effort to shed light on hunger and bring about a way to help. The deal was that ShopRite and General Mills would donate a box of Honey Nut Cheerios to a local food bank for each comment we received (3,000 boxes!). As a way of thanking the bloggers that participated, Partners in Caring and General Mills created a mosaic for the back of the Honey Nut Cheerios box that uses the faces of the bloggers within the…

  • Roasting Radishes

    Anne
    24 Jan 2010 | 6:12 pm
    One of my favorite ways to prepare vegetables, just about any vegetable at all, is to roast them with a simple drizzle of olive oil and a sprinkle of Kosher or sea salt. Roasting a vegetable allows the natural juices to caramelize and add a sweetness and depth of flavor that isn't achieved by any other means of cooking.I've roasted everything from the usual potato to the not-so-usual bunch of broccoli rabe, but radishes? Never. Radishes, whose tiny French specimen is perfect with butter and a baguette, or the more common variety-filled with spice and crunch and a staple on any salad bar in…

  • Homemade Egg Noodles

    Anne
    20 Jan 2010 | 10:35 am
    Pasta making isn't anything new to me (see here and here) and something I love doing, so dog-earing the page on Homemade Egg Noodles in the Saveur 100 was a given. This time, however, I went back to the old-school way of rolling and cutting by hand rather than the method I'd become accustomed to as of late - using a pasta maker.Up until a little over a year ago, I was hand rolling and cutting pasta each time the desire to make it fresh hit. Going back to basics this time proved to be very satisfying. My oldest daughter sat at the table while I worked and we chatted as I rolled and cut.I had…

  • Bloggers Unite for Haiti

    Anne
    14 Jan 2010 | 6:36 am
    The other night when I first heard of the devastating earthquake in Haiti, my first thought was that they were so poor to start with, I just didn't see how they would be able to survive such a catastrophic loss.The key to any country or peoples overcoming any type of loss is for them to band together with the strong and fight. We are the strong, they are the weak and it's our responsibility to help the lesser people of our earthly home. Whether they are 5 miles or 10,000 miles away, they are our neighbors and are in desperate need of help.Several ways to help:1. Join with Bloggers Unite for…
  • add this feed to my.Alltop
    Chez Pim

  • Bakesale for Haiti - this Sunday at Lulu's at the Octagon in Santa Cruz

    Pim
    28 Jan 2010 | 3:05 pm
    Just in case you live in or near Santa Cruz, please consider printing out these flyers to post at your office, school, library, cafe, bookstore, or anywhere you see fit to help us spread the words about this Sunday's bakesale for haiti - 8am - 4pm at Lulu's at the Octagon in Santa Cruz.  The flyers are in pdf files set for the regular 8" by 11" paper.  Thanks!

  • Bakesale for Haiti - eat it and don't regret it 'cos there's no workout like good karma!

    Pim
    26 Jan 2010 | 6:08 am
    If you live in or near Santa Cruz, you might want to come downtown to Lulu's at the Octagon this sunday and buy some pastries.  We'll be having a bakesale to help raise money for Haiti.  All proceeds will go to the UN World Food Program's work in Haiti.  Right after the earthquake hit Haiti, quite a few of you wrote to ask if we could redirect the funds we raised from Menu for Hope 6 (a substantial sum of nearly $80K) to support specifically the rescue work in Haiti.  Alas, once the money was committed at the beginning of the fundraiser, there was no way to re-channel the funds after the…

  • Bergamot Madeleines

    Pim
    22 Jan 2010 | 10:17 am
    Let me start this post by saying I'm a madeleine snob.  A bona fide, unrepentant madeleine snob.  Don't talk to me about those nasty little packets of "madeleine" by the cash register at your Starbucks.  They're awful, with texture seemingly composed, somehow, of paraffin.  Those buckets of shell-shaped stuff masquerading as madeleines at Costco are not much better.  They taste as though they're made of Twinkies - oddly spongy, overtly sweet and redolent of fake vanilla.  I don't know what those pretenders are exactly, but I assure you they are *not* madeleines.The perfect madeleine is…

  • Menu for Hope 6 raffle winners

    Pim
    18 Jan 2010 | 12:06 pm
    So here it is, the results of our sixth annual Menu for Hope - with the help of two hundred bloggers, two hundred and four delectable items on our raffle list, and in the span of just over two weeks, we raised $78,898.00 in support of the UN World Food Program.  Yes, nearly $78K, in a recession year no less!  Not bad at all.  And none of these would be possible without your support - food lovers, businesses, bloggers, and our readers and supporters from all over the world.  A huge big shout-out also goes to our wonderful, hard-working hosts without whose help Menu for Hope 6 wouldn't have…

  • Pickled Chanterelles and My Very Real Martha Moment

    Pim
    13 Jan 2010 | 12:08 pm
    Here's a very simple recipe to use the glut of chanterelle mushrooms we picked the other day.  Since our chanterelle season is going on for a while yet, I have a feeling I'm going to be making this recipe quite a few times this year.  Happily, it's really easy, and the resulting pickled chanterelles are really fantastic, tangy, earthy, spicy, and with just little sweetness from the raisins.  They are so versatile - you can eat them outright, toss in pasta, throw into omelettes, pile on top of steamed rice, use as condiment for a steak, all kinds of roasts or even a burger. The pickling…
 
  • add this feed to my.Alltop
    Cheese and Biscuits

  • Martin Miller's Gin Masterclass and Hereford Road, Notting Hill

    3 Feb 2010 | 4:08 am
    Tucked away behind a discreet red door just off Westbourne Grove is an eccentric boutique hotel called the Miller's Residence. It was here, amongst the assorted jumble and frilly antiques that seemed to cover every inch of space in this bizarre building, that I and Lizzie of Hollow Legs fame had been invited to the Martin Miller's Gin Masterclass, hosted by Craig Harper. Over a fascinating evening we learned all about the history of the martini, tested out various historic recipes (some containing exotic ingredients like absinthe and Peychaud's bitters) and had a very amusing question and…

  • Vintage Vodka Tasting at Bob Bob Ricard, Soho

    1 Feb 2010 | 3:57 am
    This is not going to be a long post. I'd love to give you the usual blow-by-blow account of the more than a dozen small dishes we were served at Bob Bob Ricard on Friday, a thoughtful and precise analysis of the mix of flavours and ingredients, and a concise rundown of the styles and influences of this unique Russian-British restaurant. I'd love to talk about the charming, bloody-minded drive of our hosts Leonid and Richard, who have against all odds (and, let's face it, all notions of common sense) opened a huge, lavishly fitted-out restaurant and private member's bar, looking like a cross…

  • Lahori Masala, Shoreditch

    28 Jan 2010 | 3:47 am
    The insurmountable dilemma facing any new Pakistani grill house - in fact, let's face it, the problem with most existing Pakistani grill houses - is the continued existence of Tayyabs. I'd be quite happy to visit Lahore Kebab or Mirch Masala or even the Maedah Grill far more often that I currently do, if it wasn't for the fact that Tayyabs quite simply makes everything, from the lamb chops to the Karahi Chicken, better than anywhere else. Sure it's a pain to get to and to get in, the smoke from the iron skillets burns your eyes and impregnates your clothes and you will be sat so close to…

  • Chinese Burns Night at Min Jiang, Kensington

    26 Jan 2010 | 3:54 am
    It was the haggis dim sum that was the hook, at least for me. There's nothing like a bizarre or ill-conceived food fusion to make a hilarious evening and a post that writes itself - in fact for many weeks after I learned of the hideous 'Brazilian/Sushi' mashup that is Sushinho I was desperate to go and see if it really was as bad as everyone said, even if it meant paying through the nose for it. It's strange, I know, this compulsion for visiting car-crash restaurants, but it certainly does make life interesting.A more prosaic reason to visit Min Jiang, though, was because I'd heard their duck…

  • Cheese and Biscuits Restaurant of the Year 2009 - Rules

    22 Jan 2010 | 7:13 am
    I had hoped, in the spirit of other far more prolific gastronomes, to do a roundup of all my dining highlights of 2009 in the form of a categorised list, instead of choosing just one "Restaurant of the Year". It was partly because I didn't want to bore people with yet another gushing exaltation to Rules, but I was also curious as to whether even I could reliably recall meals and dishes from the first few months of 2009 - even El Bulli seems like a lifetime ago, never mind my first trip to the wonderful Harwood Arms in February.But all my good intentions came to naught almost as soon as I…
  • add this feed to my.Alltop
    Fussy Eater

  • Local Bakery Featured on Cake Wrecks

    3 Feb 2010 | 9:39 pm
    Holy bad Super Bowl cakes, Batman.  As first pointed out by eeka and ever-so-unfortunate for Stop & Shop.  Perhaps Dan Quayle can give them some spelling lessons? Cake Wrecks: What's That Spell?

  • Crazy Spam

    29 Jan 2010 | 10:44 pm
    (Image courtesy of dѧvid // CC 2.0) Even though I haven't been able to post in awhile, I've been working on the blog almost constantly. You may have noticed that the comments are moderated, i.e., comments are approved by me before they are posted to the blog.  I promise to publish all actual feedback for this blog or posts, the good and the bad, but not spam.  I started doing this a few years back when some spammers started posting nothing but ads and "strange things" in the comments section. So the past few weeks there has been this onslaught of spammers trying to post…

  • Super Bowl XLIV Beer Cupcakes

    9 Jan 2010 | 8:26 pm
    Get 'em while they're hot!

  • 15 Most Popular Posts of 2009

    1 Jan 2010 | 12:52 pm
    (Image courtesy of roboppy // CC 2.0) You voted with your visits - take a trip down memory lane! Sweet Cupcakes Coming to Harvard Square Cookie Monster's Analysis of Shakespeare (up from #3 last year) Best Dessert in Boston (up from #7 last year) Which Has More Calories: Hot Chocolate or a Burrito? Whoopie for Whoopie Pies (down from #4 last year) Bomba, Bomba, Don't You Wanta? (#6 last year too!) A Nice Place to Chill Fly to When Pigs Fly Bakery (down from #2 last year) Cupcake Tea at the Ritz-Carlton Portuguese Sweet Bread Has Arrived in Brighton (down from…

  • Cookbooks from Boston's Best Chefs All in One Place

    16 Dec 2009 | 10:06 am
    If you still need holiday gifts this season, or just want to marvel at the sheer awesomeness of how many fantastic cooks we have in this town, Boston Chefs has put together a great list of cookbooks by local chefs: Cookbooks for Everyone this Holiday Season I'm going to resist the urge, for now, to put a piggy bank on my site to contribute to the unofficial "Help Fussy Eater Buy Cookbooks" campaign... (Photos: The Current Fussy Eater Cookbook Collection)
  • add this feed to my.Alltop
    London Restaurant Guide | London Restaurant Blog and Reviews | Londonelicious

  • Dubai Round-up

    Krista
    7 Feb 2010 | 10:00 pm
    Dubai is a strange place. It's like being back on Long Island, where the only thing there is to do is go to the mall. (Before my fellow Strong Islanders jump all over me, I realize this is a sweeping generalization. I grew up by Jones Beach, after all, and thus spent many a weekend not at the mall.) But in Dubai, you really do spend a lot of time going to the mall. Talking about how you're going to get to the mall. Getting to the mall and figuring out where exactly you're going to go in the mall. Trying to find what you need in the mall without getting lost--or buying stuff you don't need.

  • Soju, Soho

    Krista
    4 Feb 2010 | 10:00 pm
    Soju32 Great Windmill StW1D 7LR Date of Last Visit: Saturday, December 12th, 2009 The Victim: Me The Damage: About £15 The Background: Sometimes, a crazy urge grips me. The urge for dolsotbibimbap. The 12th of December was one of those days. So as I was wandering around Soho, I got out my phone and Google Maps and started searching for my nearest Korean. Soju was the answer. But it's also known as Korean Kitchen. Don't let that fool you. The Entrance: The ground floor of Soju is very tiny. There are a couple of tables full, some with Koreans, others with tourists. The Norwegian couple next…

  • Two Pubs in Somerset

    Krista
    2 Feb 2010 | 10:00 pm
     The Red LionRimpton RoadMarston MagnaBA22 8DH Over the New Year's holiday, I rented a cottage with some friends of mine in the very sweet and sleepy little village of Marston Magna in Somerset. This was particularly serendipitous for us because it was all so very last minute. Although we'd been talking about renting a cottage for ages, we couldn't seem to find one anywhere that would take a short booking over the New Year's holiday. But eventually, we found Old Cider Cottage and it couldn't have been more perfect.  Just 400 yards from our cottage--past a church and through a…

  • Busaba Eathai, Soho

    Krista
    31 Jan 2010 | 10:00 pm
     Busaba Eathai106-110 Wardour StreetW1F 0TR   Date of Last Visit: Wednesday, December 16, 2009. (Yes, I've been sitting on a lot of posts!) The Victim: Me The Damage: £20 The Background: I used to think that 20 vacation days was pretty generous. Because you know, in America, you're lucky to get 10. If you're really really lucky, you get 15. (That being said, the US has more public holidays than the U.K. 10 in comparison to the U.K.'s eight. And we don't have any droughts...you know, like the drought between now and April, and the other drought between AUGUST AND FREAKIN' DECEMBER. WTF?)…

  • Archie's Seebreeze, Fort Pierce, Florida

    Krista
    28 Jan 2010 | 10:00 pm
    Archie's Seebreeze401 South Ocean DriveFort Pierce, Florida Date of Last Visit: Sunday, December 20th The Victims: My mom, Uncle George and Aunt Ursula, Cousin George The Damage: Unknown. They paid for me. The Background: Parts of Florida are very brand new and shiny. But then there are other parts that are beat-up and hurricane-weathered. A lot of Fort Pierce is like that. I like the old places. Like Archie's Seebreeze. Where the license plates on the ceiling weren't bought on eBay.  I like the burgers at Archie's. Super cheap. Very good. When I request that they toast the bun, the waitress…
 
  • add this feed to my.Alltop
    The Best Food Blog Ever

  • My Lemon Has a First Name, It’s M-E-Y-E-R

    DDL
    28 Jan 2010 | 6:26 am
    There are times when you just impulsively pick up ingredients with no plan whatsoever for how to use them, just because they are intriguing or exceptionally fresh and inviting.  At $20 each, I had already made the decision not to pick up the emu egg, and, feeling particularly good about myself for avoiding the temptation of that purchase, was completely blindsided by the sack of Meyer lemons.  At the bargain price of $1.99, it was a risk well worth taking. We had taken an evening to go visit the stupefyingly immense Whole Foods that had recently opened in Plymouth Meeting, PA.  At 65,000…

  • Nirvana in the Kitchen – A Review of the New d5 Line from All-Clad

    DDL
    13 Jan 2010 | 4:58 am
    It all started with a simple message, floating out of the darkness of the Internet: “Can you keep a secret?” Behind those five words were an invitation to be a part of one of the largest product launches in culinary history, to have the opportunity to become the Chuck Yeager of cookware and push the envelope.  But this was no covert training program, no secret military aircraft were involved, and this was no test rocket – this was a saute pan. Along with a handful of others, I have been selected as an All-Clad ambassador, and have had the privilege of testing a piece of…

  • Coming Full Circle

    DDL
    6 Jan 2010 | 4:57 am
    While I was a longtime subscriber to food magazines through my early cooking years, after a while I began to realize that I was seeing the same recipes year after year.  Every May, for instance, brought the secrets of the perfect burger.  Every fall, I saw the same recipes for squash soup and roasted turkey.  This would have been tolerable, if not for the fact that, other than the recipes and advertisements, there was often very little else to read in each issue.  Once Epicurious.com launched, providing me with free access to all of the same recipes that were contained in the magazines,…

  • Menu for Hope 6

    DDL
    13 Dec 2009 | 9:00 pm
    Long before I became a food blogger, I was an avid food blog reader, and for the past few years I’ve sat back and watched in awe and admiration as the Menu for Hope campaign brought food blogs together to raise money for charity.  Created by Pim Techamuanvivit of Chez Pim five years ago as a way to help the victims of the tsunami in Southeast Asia, Menu for Hope has become an annual affair which today benefits the United Nations World Food Programme, which helps to feed hungry folks the world over, assisting them to become self reliant. I am proud to be able to say that, this year, The…

  • A Review of Chocolate: A Love Story

    DDL
    1 Dec 2009 | 8:22 am
    My first experience with Max Brenner chocolates occurred this past summer, during the last few hours of our trip to Manhattan. We stopped into the Max Brenner Chocolate Bar in Astor Place, our curiosity piqued by the notion of an entire restaurant devoted to chocolate.  Exhausted from having taken in two full days of the Fancy Food Show, and with a bag containing sixty pounds of cookbooks in tow (long story), we were in no shape to sit down and engage in a full meal – but that’s not to say that we merely browsed and left empty-handed.  It’s CHOCOLATE, folks.  You…
  • add this feed to my.Alltop
    Chocolate & Zucchini

  • Pecan Mudslide Cookies

    clotilde
    3 Feb 2010 | 7:47 am
    I spent a few days in New York City in early December to promote* my latest book project, and I happened to stay at a hotel that was very near the Chelsea Market. I had very little free time in my schedule, but the proximity allowed me to do a little personal shopping (books, utensils, magazines), buy a few things to improvise breakfast in my room** and, moments before I was to catch a ride back to the airport, get a sandwich and a treat to eat on the plane. The sandwich was a B.L.A.T. on sourdough from Friedmans Lunch; the treat a giant mudslide cookie from the tiny Jacques Torres stand.

  • February 2010 Desktop Calendar

    clotilde
    1 Feb 2010 | 1:00 am
    At the beginning of every month, I am offering C&Z readers a new wallpaper to apply on the desktop of your computer, with a food-related picture and a calendar of the current month. Our calendar for February is a picture of a diminutive winter squash poetically named pomme d'or (golden apple) in French; I thought its glow might bring a bit of sunshine to your desktop. (And here are a few winter squash recipes if you need inspiration.) Instructions to get your calendar are below.Continue reading "February 2010 Desktop Calendar" View comments Copyright Clotilde Dusoulier ©…

  • Sourdough Crumpets

    clotilde
    26 Jan 2010 | 7:30 am
    I have been wanting to make my own crumpets for about eight years. I can tell you this because that's when I remember placing, in my bulging clipping file, a mauve scrap of paper on which I'd copied a crumpet recipe from one of the ladies' magazines my grandmother used to subscribe to. But the recipe involved yeast, and back then I hadn't yet conquered my fear of it, so the recipe hibernated in the "miscellaneous" section for years, until it eventually got the ax during a perhaps overzealous pruning campaign. The project resurfaced in my mind a few months ago, when I learned from the King…

  • 6th Annual Menu for Hope: Raffle Winners!

    clotilde
    24 Jan 2010 | 5:11 am
    The winners of the Menu for Hope fundraiser/raffle have been announced. Thank you all for your generous participation! Alice Boussicaut, Tamsin Ballard, Katarina Tierer and Leah Bevington, please get in touch with me to collect your prizes!Continue reading "6th Annual Menu for Hope: Raffle Winners!" View comments Copyright Clotilde Dusoulier © 2003-2010. This feed is for personal enjoyment only, and not for republication.If you are not reading this in a news aggregator, the site you are viewing is guilty of copyright infringement. Please alert Clotilde Dusoulier.

  • Homemade Galette des Rois

    clotilde
    19 Jan 2010 | 7:00 am
    If you've ever been in France during the month of January, surely you've noticed the blossoming of galettes des rois in the window of every bakery and pastry shop. A puff pastry pie garnished with a buttery almond filling, it is the traditional confection with which the Epiphany is celebrated*; I have written in more detail about this tradition in this post and later in this one, so I invite you to go and read them first. I'll wait right here. La galette, and the fun ritual to determine who will be king or queen for the day (allow me to insist you read this post if you don't yet know about…
  • add this feed to my.Alltop
    Al Dente

  • Kitchen Monki Makes Shopping Jungle Easier To Negotiate

    Leslie Kelly
    8 Feb 2010 | 8:49 pm
    There are plenty of recipe-sharing sites out there. I frequently browse for inspiration on All Recipes, Epicurious and Foodista. But there's a new player swinging through cyberspace that streamlines the menu planning process.Kitchen Monki was launched last year by Sam Kinney,  a software entrepreneur who has been involved in other startups. He also likes to cook, especially with his kids, and noticed there seems to be an insatiable hunger for food-related info. So, he cooked up a formula designed to integrate the menu planning, shopping and cooking process.Got a bunch of chicken in the…

  • Breakfast of Champions

    StellaCadente*
    7 Feb 2010 | 11:00 pm
    I wonder if the Colts will be noshing on beignets and sipping Cafe Du Monde coffee Monday morning, or if they'll be filling up on Wheaties? I stuck to my promise and watched foreign films and painted my toenails in lieu of watching the Game. But I did get to thinking about New Orleans, which I was fortunate enough to visit just prior to Hurricane Katrina. One morning before my conference started, I ambled down Conti Street to Decatur, where lies the legendary grande dame of doughnuts, Cafe Du Monde . Now, Cafe Du Monde is the In-N-Out of beignets. The menu is sparse: just beignets, coffee…

  • Counting Down To Kick-Off!

    Leslie Kelly
    7 Feb 2010 | 3:14 pm
    OK, I'm not really that much of a football fan. But I do love New Orleans, so I'll be watching the Big Game.I've traveled to loads of places in the world and I cannot think of another city that gets so fired up about food. There's a super-funky song by Kermit Ruffins called "What is New Orleans?" that really captures the flavor of that special city. He starts out with red beans and rice on Monday, fried pork chops with macaroni on a Wednesday night and goes down the list of dishes emblematic of the city's Creole and Cajun roots.Last summer, I spent a week…

  • Make Your Own Tortilla Chips

    StellaCadente*
    6 Feb 2010 | 6:00 am
    I am not going to lie. I had no idea the Big Game was tomorrow until I opened up my copy of New York magazine and the lovely photo (left), accompanying Joaquin Baca's Seven-Layer Dip recipe caught my eye. I thought I'd pass along the link to those readers who are gearing up for parties. If you really want to wow your party guests, go the extra mile and make your own tortilla chips.  johnnynacho has posted precise instructions and recommendations on how to do this. (Plus, I really wanted to link to someone named johnnynacho!) My Sunday plans include watching this movie and painting my…

  • Rye Rocks My World

    Tracy Schneider
    5 Feb 2010 | 11:57 pm
    A few weeks ago, at Clyde Common in Portland, my husband was served a rye Manhattan, and I became a convert. What is it about rye that rocks my world, the way scotch and bourbon never could? Our latest discovery is called "The Monk," the work of Jonathan Hudak of Seattle's Tilth. He told us how to make it ourselves, and now you can too.Even if you don't typically make cocktails at home, why not give it a try. It's worth a shot. The MonkIngredients:2-1/4 ounces Sazerac Rye3/4 ounce Benedictine1/4 ounce Yellow Chartreuse5 drops Fee Brothers Aromatic BittersDirections:1.
 
  • add this feed to my.Alltop
    The Ethicurean: Chew the right thing.

  • Cultivating community in Ohio: Local Roots crops get sweeter in winter

    Jennifer M. aka Baklava Queen
    8 Feb 2010 | 8:53 am
    Three months have passed since my last update on Local Roots Market in Wooster, Ohio. Back then, were on the cusp of opening at last. What's happened in the meantime? A lot. Following the close of the Downtown Farmers Market at the end of October, Local Roots Market opened as an indoor farmers market on November 7 with a roomful of tables for local produce and baked goods as well as individual freezers for producers' meats. Customers kept the market humming with enthusiasm and good energy as they visited with farmers and bought their weekly supplies of food. Each week we had more people…

  • What’s P-Cresol and why is it in my food? “Don’t Eat That” iPhone app will tell you

    Bonnie Azab Powell
    5 Feb 2010 | 1:13 pm
    A simple little iPhone app launched a few days ago that demystifies the ingredient lists of processed food. Called "Don't Eat That" (link to App Store), it's a database of information on more than 1,500 food additives and ingredients, broken out into red-lettered lists for those that are believed to be carcinogenic or unhealthy for children; are known allergens; and/or are likely to be derived from genetically modified organisms. The database is self-contained: you don't need to have an Internet connection to look up an ingredient. I was intrigued enough to pay the $1.99 to download it. Like…

  • When times get larder: “Food Security for the Faint of Heart” reviewed

    Jennifer M. aka Baklava Queen
    31 Jan 2010 | 12:55 pm
    The potential for disaster surrounds us every day. The aftershocks of the earthquake in Haiti may seem too big for many Americans to grasp, but we too should have a plan for possible local emergencies such as severe storms that wipe out our power supply for days, earthquakes, long-term illness, or unforeseen personal economic crises. Because when something catastrophic does occur, food security becomes critical: how can you keep yourself and your family from going hungry when hard times hit? Robin Wheeler explores that question in her book "Food Security for the Faint of Heart," which…

  • What does asthma have to do with farm animals — or food?

    Marc R. aka Mental Masala
    18 Jan 2010 | 12:56 pm
    When government officials hear the words "backyard livestock," they tend to worry about disease outbreaks and sanitation crises. And for good reason, as improperly managed animals — including dogs and cats — can be the source of all sorts of public health problems. When it comes to asthma, however, recent science is hinting that early childhood exposure to domestic animals can actually protect against the chronic condition, so well-cared-for backyard animals like chickens or miniature goats could actually have an additional, unexpected benefit. I learned about this intriguing idea on…

  • Food & Wine magazine sins against the monkfish

    Marc R. aka Mental Masala
    10 Jan 2010 | 6:00 pm
    A monkfish (Wikimedia Commons) In the January 2010 issue of Food & Wine magazine, former New York Times restaurant critic Frank Bruni visits top-rated Le Bernardin (3 stars from Michelin, 4 stars from the New York Times) and acts like an ass to the sommelier as he eats his multicourse meal*. If you're into restaurant drama, or food and drink pairings, you'll probably find the article delightful. For me, it elicited only ho-hum emotions. That was, until I got to the recipe collection that chef Eric Ripert and pastry chef Michael Laiskonis** contributed to the story. One of the recipes…
  • add this feed to my.Alltop
    Open Source Food

  • Anpan - japanese bun with anko

    8 Feb 2010 | 5:09 pm
    Use 1/2 cup of milk to dissolve yeast, mix with 1 tablespoon of flour and 1 tablespoon of sugar.Put it in warm place till it doubles.Sift flour into big bowl, add remaining milk, salt and pour in yeast mixture. Knead couple of minutes.Add the butter a little at a time,…

  • Mee hoon soup

    8 Feb 2010 | 8:07 am
    1. Beat the egg with chives and pinch of salt. heat ooil and make it into an omelete. set aside.2. In a pot, add half filled water and drop in the carrots, celery and chicken granules, leave it to boil for few mins till vegetables are soft. Add broccoli…

  • healthy crepes

    8 Feb 2010 | 8:03 am
    1. Heat 2 tbsp oil and fry sambal till crisp. Dish out and pound or grind till fine. Set aside to eat with the crepes.2. For batter, Mix altogether to form a smooth thin batter. Heat a little oil on pan and drop a cup of batter and swirl…

  • Pan Fried Cod with Pea & Panchetta Sauce

    8 Feb 2010 | 3:27 am
    Dice the panchetta and sauté in a little olive oil in a small saucepan.Finely chop the shallot, and crush the garlicOnce the panchetta has browned and is nice and crispy, add the shallot and garlic - allow to soften, but not to brown.Add the mustard, stock,cream, and peas and…

  • Kara's Potato Soup

    7 Feb 2010 | 5:47 am
    Peel potatoes and dice in bite size cubes. Dice onion. Add pototes and onions to soup pan and add water (just enough water to cover the potatoes). Boil potatoes and onions for 10 min and add 1 tbsp salt. Turn heat down to medium low and add…
  • add this feed to my.Alltop
    CafeMom Daily Buzz: Food & Party

  • Black History Month Lunch Menu Racist?

    9 Feb 2010 | 4:00 am
    Photo posted by Questlove This photo of an NBC cafeteria's Black History Month lunch menu (which was posted on Twitter by Questlove) is the subject of much controversy of late. Why? Because many people are claiming the soul food menu is racist.Leslie Calhoun, the African American chef who selected the foods in honor of Black History Month defended her menu, explaining that she wanted to feature things that she personally enjoys to eat. She said: "It wasn't trying to offend anyone or suggest that this is all the African Americans eat." Nevertheless, NBC took down the menu and issued an…

  • Favorite Super Bowl Commercial?

    8 Feb 2010 | 8:33 am
    See this video at CafeMom. My favorite Super Bowl food ad? Bud Light's auto tune party jam, featuring T-Pain. Hilarious. The Betty White Snickers ad, the Doritos Slap, and the Bud Light Lost spoof also made me laugh. Which food commercial was your favorite during the Super Bowl?

  • Let Them Eat Valentine's Day Cake!

    8 Feb 2010 | 4:00 am
    Photo by Cafe Kim I'm bringing dessert to a party celebrating Valentine's Day and Chinese New Year (both holidays fall on Feb. 14 this year) and have been practicing making this lovely, raspberry-filled cake with coconut-vanilla icing. The verdict? Definitely yummy, but four-layer cakes are way too complicated. Here's how to do it with only two: Photo by Cafe Kim Valentine's Day Cake (inspired by Dorie Greenspan's Perfect Party Cake from Baking: From My Home To Yours) (For the cake) 1 box white cake mix (and ingredients on box) 2 teaspoons grated lemon zest (For the filling/icing) 1 container…

  • Heart Macarons for Valentine's Day

    7 Feb 2010 | 5:30 am
    Photo From Delectable Deliciousness Red velvet macarons with cinnamon buttercream filling from Delectable Deliciousness are too adorable to eat! Who am I kidding? I would totally eat them—way too many of them, in fact! Related Posts: 10 Sweet Treats for Valentine's Day Red Velvet Cupcakes for Valentine's Day Chocolate-Covered Peanut Butter Pretzel Hearts

  • Super Bowl Sunday: What's Cooking on Game Day?

    5 Feb 2010 | 4:00 am
    Photo by JayGirlsMom We've been invited to two Super Bowl parties this weekend! How will we decide which one to attend? My friend joked that we should just pick the one with the best snacks—after all, isn't that what the Super Bowl is all about? Where will you be watching the big game? More important, what will you be eating? Related Posts: 10 Super Bowl Party Recipes Super Bowl Recipes: Football Cookies Tim Tebow's Controversial Pro-Life Superbowl Ad
 
  • add this feed to my.Alltop
    Under the High Chair

  • Simple Bites Goes Live!

    8 Feb 2010 | 3:54 pm
    10, 9, 8, 7, 6, 5, 4, 3, 2, 1.....Blast Off! That's what the boys are hollering from the playroom and it perfectly sums up my feelings from the past 24 hours.Simple Bites has officially launched!!(For those of you who have no idea what I am talking about, read this post)I'll admit it, I got mighty jittery in the last few hours leading up to the launch. Minutes before I was to hit 'Publish" on this post, I started questioning everything about what I was about to dive into.All the 'what ifs.. (they don't like me)?' and 'how will I... (maintain the pace)?' crowded my mind.It was 1 in the…

  • Blog Aid: Recipes for Haiti

    4 Feb 2010 | 11:30 am
    What began as a creative and selfless idea from my friend and fellow food blogger, Julie Van Rosendaal, actually came into being today in the form of a absolutely stunning cookbook.I'm so excited to share this with you; I can't sit still.Blog Aid: Recipes for Haiti is a collaboration of 27 food bloggers, Julie, her friend Cathryn Ironside, Beth Snyder, and many other individuals, all who gave their time and resources to help a noble cause: Haiti.The cookbook contains 72 recipes, all contributed by a talented and diverse group of chefs, food writers and bloggers. I am truly honored to be in…

  • Wordless Wednesday: Blog Aid for Haiti (coming soon)

    3 Feb 2010 | 12:53 pm

  • Top Ten Things To Expect When Dining With A Food Blogger

    2 Feb 2010 | 3:46 am
    Exactly a year ago I posted this list, the complete contents of which came to me during one of those midnight feedings with the baby where the mind has no choice but to explore the cobwebby corners of itself.The overwhelming response to the list was a sheer delight to read, as bloggers barred their souls, confessed all, and nodded understandingly.The Top 10 List made it's way around many popular food sites and remains one of my most popular posts. It is most worthy of a re-run in it's anniversary.**Disclaimer: The following is a tongue-in-cheek and much exaggerated preview of what to expect…

  • Introducing SimpleBites.net

    29 Jan 2010 | 3:49 am
    A New Year, A New ProjectToday I am very excited to share a new project with you that has been in the works since last fall and one that I am thrilled to be a part of.It is not so much a secret anymore, as I've been Tweeting and talking about it for a while, but nevertheless, it is finally time to make the official announcement...In just a few days, (on February 8, more specifically), I will be taking an editorial position at Simple Living Media and launching..............Ta-Da!Go on, click the link above and go check it out. I'll be here, waiting for when you get back and we can chat. I'll…
  • add this feed to my.Alltop
    the strong buzz, by andrea strong

  • February 8, 2010 - 3:22 pm: Pizza and Movie Nights at Co.

    8 Feb 2010 | 12:22 pm
    February 8, 2010 - 3:22 pm: Pizza and Movie Nights at Co. || Ordering a pizza and watching a movie is perfect for about any occasion at home. But why not leave the sweats behind and put on something half decent when a gourmet pizza and foodie movie is calling?Starting today, Jim Lahey and his team at... || Go to TheStrongBuzz.com to see the full posting.

  • February 8, 2010 - 3:21 pm: Anella's Fresh Start

    8 Feb 2010 | 12:21 pm
    February 8, 2010 - 3:21 pm: Anella's Fresh Start || We love Brooklyn restaurants for their independent streak - a locavore sensibility, creative ideas, young chefs and a lack of all that hoopla that makes it impossible to get a reservation. But it is New York City, after all, and restaurants all go... || Go to TheStrongBuzz.com to see the full posting.

  • February 7, 2010 - 8:24 pm: A Week for Chocolate Lovers: Chocolate and I New York

    7 Feb 2010 | 5:24 pm
    February 7, 2010 - 8:24 pm: A Week for Chocolate Lovers: Chocolate and I New York || Artisan chocolate tastings and pairings meet art and conversation at this second annual festival of chocolate-Chocolate and I-starting today, February 8th. You'll find some of the city's premier chocolatiers conducting t... || Go to TheStrongBuzz.com to see the full posting.

  • February 6, 2010 - 8:11 pm: This Valentine's Day: A Guide to Dishes for Two

    6 Feb 2010 | 5:11 pm
    February 6, 2010 - 8:11 pm: This Valentine's Day: A Guide to Dishes for Two || Valentine's day is the kind of holiday that's either dreaded or anticipated with the heated passion of a 13-year old at a Jonas Brothers concert. Either way, there's no reason not to eat great food and to share it, whether it... || Go to TheStrongBuzz.com to see the full posting.

  • February 6, 2010 - 7:35 pm: Open Now: Faustina at the Cooper Square

    6 Feb 2010 | 4:35 pm
    February 6, 2010 - 7:35 pm: Open Now: Faustina at the Cooper Square || Scott Conant's follow-up to his Meatpacking District Italian, Scarpetta, is Faustino. Located in the Cooper Square Hotel, in the space where Govind Armstrong's ill-fated Table 8 once lived, the Italian restaurant is named after a Roman... || Go to TheStrongBuzz.com to see the full posting.
  • add this feed to my.Alltop
    Dancing on My Table

  • Kids love water

    admin
    26 Jan 2010 | 5:34 pm
    Here we are at the end of January with Christmas just a memory. Many of us ‘down under’ are still on summer holidays, and desperately looking for ways to entertain clammy whiney kids. There’s just one thing that does it, and that’s water! Whether it’s a big bucket of water for toddlers that they can’t [...]

  • Never-ending Summer has won the award for the Best Barbecue Book in New Zealand in the Gourmand World Cookbook Awards

    admin
    8 Jan 2010 | 10:17 am
    Great News! My book Never-ending Summer has won the award for the Best Barbecue Book in New Zealand in the Gourmand World Cookbook Awards and now goes on to compete with books from around the world. The awards will take place in Paris 11th February 2010 as part of the inaugural Paris Cookbook Fair. Wish me [...]

  • Ham again.

    admin
    8 Dec 2009 | 11:26 am
    I’m a great fan of Christmas because it gives the family a focus and brings everyone together – I uphold any celebration that does this. And I have fond memories of my childhood – I’m the youngest of 10 children and our Christmases were amazing – we always had an enormous freshly-felled pine tree the tip [...]

  • Video Demonstrations of Recipes from Never-ending Summer

    admin
    9 Nov 2009 | 12:39 pm
    Julie Biuso’s new cookbook; never-ending summer. Breakfast One. Pork Balls with Sweet Chilli Sauce These are just the thing when you want a substantial and scrumptious nibble watch them disappear! Serve hot, wrapped in lettuce leaves, with a smattering of fresh herbs, sliced chilli and a splash of sweet chilli sauce. Crunchy Potato Cakes with Avocado Salsa These [...]

  • Black-footed pigs munching on acorns and aromatic herbs

    admin
    30 Oct 2009 | 9:07 am
    Early September I went off to Sydney for the Fine Food fare. This event is not open to the public, it’s Trade Only, and it was good to see so many Kiwi food and drink producers there plying their products, or tasting what the Aussies had to offer.I tended to stick around the Spanish stand [...]
 
  • add this feed to my.Alltop
    CHOW » Wine and Drinks

  • This Year’s Beercast

    Roxanne Webber
    13 Jan 2010 | 3:24 pm
    It looks like 2010 is going to be another great year for beer, full of interesting collaborations, a big anniversary for Sierra Nevada, and whatever else brewers decide to throw in their kettles and serve. Here’s some of the stuff we’re looking to try in the coming year. In March, the first of Sierra Nevada’s special 30th anniversary series of beers will be released. (I wrote about some of their new developments last year.) Founder Ken Grossman will be brewing four different collaborative beers, three with other early craft brewing pioneers (Fritz Maytag, Jack McAuliffe, and…

  • Licorice, Molasses, Imperial Stout

    Roxanne Webber
    16 Dec 2009 | 11:16 am
    The wax-topped “Reserve Series” of beers by the Deschutes Brewery in Oregon tend to be really good, and the latest release of “The Abyss” is unsurprisingly delicious. Though it sounds overly fancified—brewed with molasses and licorice, barrel-aged, high alcohol content at 11 percent—the beer is surprisingly restrained and balanced. There’s no black licorice slapping you in the face. The finish is dry and, unlike other “imperial” versions of beers that can be way over the top in booziness, this one is scarily easy to drink for a high-ABV…

  • Coca-Laced Liqueur

    Roxanne Webber
    10 Dec 2009 | 3:41 pm
    Agwa De Bolivia, a new liqueur made from coca leaves is now available for about 40 bucks a bottle. The company’s website says it’ll give you an “AGWABUZZ” like no other by activating the “various coca leaf alkaloids … with lime to mimic the ‘oxygen buzz’ experienced when chewing coca leaves or drinking coca-leaf tea at high altitude in the Andes; it tunes you in.” Yet, all the cocaine alkaloid is removed. From the press release: “Wild Bolivian coca leaves are hand-picked at 2000 meters in the Andes and shipped under armed guard in 2000 Kilo…

  • Why Can’t I Find My Favorite Wine?

    pointybird
    5 Nov 2009 | 1:43 pm
    Consumers tend to imagine wine being produced at a bucolic Napa vineyard by a guy in an apron, but that’s not necessarily so, says the Hungry Beast in “How Wine Became Like Fast Food.” Wine and spirits stores like Total Wine and BevMo! are making and marketing their own private-label wines now. “Such brands are highly lucrative,” writes Keith Wallace, “with profit margins often 20% higher than comparable wines.” The trend isn’t limited to dedicated booze stores: “Trader Joe’s has its ‘Two Buck Chuck,’ Wal-Mart has its…

  • WhiskyFest Recap, San Francisco

    Roxanne Webber
    22 Oct 2009 | 1:54 pm
    Last week WhiskyFest blew through SF, leaving behind a trail of dead. Joking aside (though seriously, the stuff will slay you after a few hours if you don’t force yourself to dump after tasting), there were more than 200 whiskeys to sample from all over the world, many master distillers on hand to talk about their products, and, well, a lot of those profusely sweating guys who always seem to show up to beer and spirits festivals. I concentrated on the domestic offerings, leaving the many great Scotches and other imports for next time. Here are a few of the highlights: Death’s Door…
  • add this feed to my.Alltop
    CHOW » General Topics Digest

  • Gypsy Food Is Hard to Pin Down

    Sarah Perry
    3 Feb 2010 | 4:37 pm
    Is there a cuisine of the Gypsies, more properly known as Roma or Romani? (”Roma are one subset of the Romani people,” says luckyfatima.) “There are a couple of Gypsy cookbooks in print, but both have been criticized heavily for failing to enunciate a distinct Gypsy cuisine,” says Perilagu Khan. “Is such an endeavor possible? … Do we know of any dishes that have persisted among Gypsies down through the centuries and have been transported, almost without exception, to wherever Gypsies have put down roots?” As part of their nomadic culture, Romani would…

  • Hey McDonald’s, What’s Peddled Cheese?

    Sarah Perry
    3 Feb 2010 | 3:29 pm
    McDonald’s in Canada has launched a line of food tied in to the Vancouver Olympics. One of the new menu items is the Parmagiana Chicken Snack Wrap, described by the company as “real peddled parmesan cheese and savoury marinara sauce, all wrapped with seasoned crispy or grilled chicken in a flour tortilla.” “Apart from the fact that the whole concept is nonsensical (psuedo-Italian ingredients wrapped up in a … tortilla? whatever), has anyone come across the term ‘peddled’ before in relation to parmesan?” asks dxs. “I can’t find…

  • Does Supermarket Camembert Ripen?

    Sarah Perry
    3 Feb 2010 | 2:21 pm
    PorkButt read that any Camembert cheese could benefit from a few days outside of the refrigerator, to ripen and improve in flavor. But would this apply to mass-market Camembert sold at supermarkets? PorkButt decided to see. “An unheated part of my house ranged from the high 40s to mid 50s so I left it out wrapped in a paper towel and checked it day to day,” says PorkButt. “After four days, the center had sagged a bit but the cheese still felt hard. I cut it open and while it didn’t develop any creamy ooziness, the interior was definitely softer. The rind was harder and…

  • Overheard on the General Topics Boards

    Sarah Perry
    3 Feb 2010 | 1:20 pm
    “Tinned sardines have always been my invalid food, ever since I was a child. Dusted with flour and quickly fried. Or, even better, mashed with lots of pepper and malt vinegar as a sandwich filling.” – Harters “There’s always some sort of legend or myth behind the origin of a dish (even something as common as Cantonese dry-fried beef chow fun which was created out of desperation), it makes the food a lot more interesting.” – K K “Dialing-in the right amount of fat and cooking the meat to a preferred doneness is what separates us from the…

  • Dim Sum Etiquette

    Sarah Perry
    27 Jan 2010 | 5:07 pm
    jumpingmonk feels slightly guilty for being unable to grab a crisp, flaky dim sum pastry with his chopsticks and guide it to his plate without shedding hunks of flaky crust all over the table. How bad is it to just grab one with your fingers? Erika L advises “‘turning’ them so that the chopsticks are grabbing the top and the bottom instead of the sides. This seems to give me a better grip.” ipsedixit has another approach: “Pick up the tray with the puffs with your hand and bring it close to your dish, then use the chopsticks to transport the puffs from the tray…
  • add this feed to my.Alltop
    CHOW » Food Media

  • The McItaly McControversy

    jrnorton23
    8 Feb 2010 | 6:21 am
    Does the introduction of the McItaly burger mean that McDonald’s is finally tuning in to the higher themes of gastronomy on the Italian Peninsula, or that civilization itself is under attack? McDonald’s would argue that the McItaly burger is a big step forward, as it’s made from “all-local ingredients, including the artichoke spread and the Asiago cheese.” Critics such as Matthew Fort at the Guardian in the U.K. say the Italian government’s endorsement of the new product is nothing short of a “monstrous act of national betrayal.” Dan Mitchell at…

  • What Have You Learned from Home Fermentation?

    lessleyellen
    5 Feb 2010 | 3:50 pm
    If you’ve ever pickled, made your own sauerkraut, or experimented with growing your own sourdough starter, you’ve probably read Sandor Katz’s book, Wild Fermentation, or been helped by someone who did. Now the granddaddy of today’s DIY fermentation craze (and one of our inaugural CHOW 13 food trend influencers) is penning a follow-up. Katz, who lives in an intentional community in the hills of Tennessee, is collecting anecdotes and info for his new book, and would love to hear from fermentation hobbyists and pros. He sent out this questionnaire this morning. You can…

  • Beer Movies! (And Some Wine.)

    Roxanne Webber
    5 Feb 2010 | 3:40 pm
    We’ve seen a handful of interesting wine and beer documentaries popping up recently. First, there is Blood Into Wine, a film about the winemaking endeavor in Arizona of Maynard James Keenan (frontman of Tool, A Perfect Circle) premiering February 19 in Scottsdale, Arizona. (Check out the website for info on screenings in other cities.) Keenan is infamously reclusive, and just the fact that he was open to having a documentary made about him is pretty interesting. He’s apparently trying to bring recognition to Arizona’s wine industry, and from the trailer, the movie looks…

  • Standing Up for Young Farmers

    Roxanne Webber
    4 Feb 2010 | 12:06 pm
    A couple of weeks ago, Severine von Tscharner Fleming filed the paperwork to start the National Young Farmers’ Coalition, a nonprofit she says will be the first of its kind, aiming to address the needs of the new generation of farmers. Farming has been a huge part of her entire adult life (she’s 28), from working on farms for the last eight summers, to starting her own Smithereen Farm last year in New York’s Hudson Valley, where she raises rabbits, pigs, chickens, herbs, and vegetables. That’s not to mention her work on an organization called the Greenhorns, which has…

  • Out: Fire Alarms, In: Wasabi

    jrnorton23
    4 Feb 2010 | 9:06 am
    Japanese scientists have figured out a new, gastronomically cutting-edge way to wake up deaf people and alert them to a possible fire. The Telegraph writes: “Japanese horseradish, whose smell is more usually found in sushi restaurants, contains allyl isothiocyanate—the same chemical compound that gives mustard its bite—and tests at the Shiga University of Medical Science have shown that virtually all the hearing-impaired people exposed to the odour of wasabi woke up within two-and-a-half minutes.” An aging and increasingly frail Japanese population has encouraged the…
 
  • add this feed to my.Alltop
    The Food Section - Food News, Recipes, and More

  • Food Fraud in Haiti

    Josh Friedland
    9 Feb 2010 | 7:07 am
    Counterfeiters are printing fake tickets to gain access to free rice distributions, complicating donations meant for the hungriest Haitians.

  • Foursquare and Zagat Team Up

    Josh Friedland
    9 Feb 2010 | 7:01 am
    Location-based mobile app Foursquare is partnering with Zagat, the restaurant-guide publisher. It will offer a “Foodie” badge that can be earned by checking into Zagat-rated restaurants in major cities.

  • European Union Reveals New Organic Logo

    Josh Friedland
    8 Feb 2010 | 10:38 am
    The "Euro-leaf" is the result of a public design contest for a new organic logo.

  • Preserving Mexico's Food Heritage

    Josh Friedland
    8 Feb 2010 | 10:20 am
    The Mexican government is asking UNESCO for international recognition for the country's cuisine.

  • Sharlotka: A Manly Russian Apple Cake

    Josh Friedland
    8 Feb 2010 | 7:14 am
    This easy apple cake might be manly enough for Ernest Hemingway to bake, so please don't wash it down with mint tea.
  • add this feed to my.Alltop
    Eater NY

  • Nightlife: Community Board Scares Away Roxy Nightclub Dreamers

    Scott Solish
    9 Feb 2010 | 7:00 am
    Score another one for Community Board NIMBY's. Chelsea Now reports that less than one month after the owners of Taj Lounge, Katra and Leopard Lounge presented a plan to Community Board 4 to re-open the famous Roxy, the would-be operators have pulled the plan rather than going to war with the neighbors. An 18th Street resident, Klemens Gasser, told Chelsea Now, “I’m sure they were very [financially] solid guys, but I think they just wanted not to have a fight with the neighborhood for years to come. I think it’s a very respectful decision, I’m really happy about it. I…

  • Revivals!: After finding the place gutted a...

    Amanda
    9 Feb 2010 | 6:35 am
    After finding the place gutted a couple of weeks ago, EV Grieve now learns that Cinderella's Falafel isn't going anywhere: "Lots of new falfel-ly looking equipment has been brought in... a worker said that they'd be 'reopening soon.'" [EVG]

  • First Word: CB3 Green Lights Freemans, Max, Porchetta, and More

    Eater Staff
    9 Feb 2010 | 6:16 am
    Welcome to First Word, wherein Eater and its correspondents sit for hours at steamy community board meetings to bring back the first word of new establishments and what they're up to. Your reports from the field always encouraged to tips@eater.com. Last night, Community Board 3, restaurant and bar owners, and the public all convened for one long but productive SLA licensing meeting. As candidates came before the board and their public, a common conflict emerged—the residents vs. the "shopkeepers"—and it seemed to rage a little hotter than usual. Let's start with Freemans. 1)…

  • Listage: Plump Dumpling Deliveryman Robbed in EVill; Club King Arrested for LA Brawl

    Kelly Dobkin
    9 Feb 2010 | 5:30 am
    El Sombrero Restaurant [Photo by Daniel Krieger] · Plump Dumpling Delivery Guy Punched and Robbed in EVill [EVG] · Former Club King Arrested for LA Brawl [NYP] · British Food Writer Spends A Day In a Two-Michelin Star Kitchen [The Guardian] · Moby Publishing Book On Veganism [SW] · The Real Value Of The Free Denny's Breakfast, Calculated [SFW] · Creme Brulee McFlurry On Olympics-Themed Menu at Canadian McDonald's [CP] · A Typical Sunday In Berkeley With Alice Waters [NYT] · Cheyenne Diner Space Still a Wasteland [JVNY]

  • EaterWire: Chefs Hit the Streets; John DeLucie In at the Lion

    Amanda
    8 Feb 2010 | 3:14 pm
    STREET FOOD— As promised, four celeb chefs took to the streets today to help promote NBC's new food site Feast (and, probably, to earn piles of corporate money). Liebrandt served up small portions fish 'n' chips in front of Home Depot, Boulud offered croque monsieurs, burgers, and dogs to the hordes in Midtown, Ducasse had brats, saurkraut, and tarte flambe for Union Square, and Michael White closed out the day with porchetta sandwiches in Soho. [IAF; ML; ~E~] GREENWICH VILLAGE— Grub Street brings word that the Waverly Inn's John DeLucie is teaming up with an owner of Delicatessen…
  • add this feed to my.Alltop
    Cookthink

  • Lentil Soup With Chorizo and Potatoes

    27 Jan 2010 | 1:59 am
    When you're in the mood for a hearty, warming and healthy one-pot dish, this stew-like soup hits the spot. The combination of beans or legumes, pork and a starch is classic. A bright splash of lemon juice at the end of cooking adds a tart acidity to the dish -- a great tip for just about any rich soup or stew. Simple and filling, this dish is delicious on a chilly, rainy or snowy night at home. Recipe: Lentil Soup With Chorizo and Potatoes

  • What is a lentil?

    27 Jan 2010 | 1:29 am
    A vegetarian's friend, lentils are petite legume seeds that come whole or split in a variety of colors. Popular throughout the world, brown European lentils are the most common, if not the most delicious, variety. Because they tend to grow mushy when cooked, they are often used as a base for lentil soup. The dark green-blue lentilles vertes du Puy are considered by many the apex of lentildom. These French lentils hold their shape and have a richer texture than common European lentils. Smaller and rounder orange (or red or yellow) lentils are more widely used in Asian cuisines. Lentils are…

  • Cookbook: The Charleston Chef's Table

    6 Jan 2010 | 7:19 am
    Whether you happen to live in Charleston, SC, plan to visit soon or you'd just like to know what's going on with lowcountry cooking these days, you have to get a hold of Holly Herrick's new book The Charleston Chef's Table: Extraordinary Recipes From The Heart of the Old South. Herrick has somehow selected and become intimately familiar with over sixty of Charleston's best restaurants, and profiled and supplied a recipe from each one. Thoughtfully written and beautifully photographed, The Charleston Chef's Table is both cookbook and guidebook -- and luscious proof that the Charleston…

  • Sports Food At Home

    8 Dec 2009 | 8:59 am
    On Saturday, I had a few people over to watch college football's SEC title game. The game was amazing as advertised, and fortunately the undefeated Alabama Crimson Tide beat the hell out of the then undefeated Florida Gators, 32-13. Food-wise, I decided I'd keep things simple and cook up a few game-time standards. I've always loved the idea of making traditional American bar / stadium food at home, focusing on high-quality ingredients and good technique, and really giving those dishes their due. Since I was already deep-frying chicken wings (which you should experience at home if you…

  • Halibut Provencal

    6 Dec 2009 | 6:34 pm
    Halibut roasted and served with asparagus, olive tapenade, chive oil and red and yellow tomato confit is a great warm-weather dish. Read more about this recipe in The Kitchen Table: Brennan's of Houston.
 
  • add this feed to my.Alltop
    The Girl Who Ate Everything

  • Dim Sum at East Harbor Seafood Palace in Sunset Park

    roboppy
    7 Feb 2010 | 4:49 pm
    They don't make palaces like they used to. For those who aren't familiar with Chinatowns in New York City, here's a quick little lesson: There are three major ones, in Manhattan, Brooklyn (Sunset Park), and Queens (Flushing), with more on...

  • I'm a Two-Slicer

    roboppy
    6 Feb 2010 | 12:08 am
    x 2 "You wanna split three slices?" asked Greg when we were at Two Boots in the West Village on Wednesday night. "I was going to eat two. I always eat two. You're not that hungry?" "Not really. Colin and...

  • I Almost Had a Cupcake Sandwich Day

    roboppy
    31 Jan 2010 | 8:48 pm
    CUPCAKES...that I didn't eat today. This morning on the way to lunch, I unintentionally passed the Brooklyn Flea at One Hanson Place, a fortuitous encounter since I had been meaning to visit it for weeks. I paused in front of...

  • Exploring the Suburbs at Stop & Shop: It's Fuggin' Huge

    roboppy
    26 Jan 2010 | 10:49 pm
    This post originally took place on December 23. Stop & Shop doesn't need any stinkin' windows. Last month when I visited my mom and brother in New Jersey for Christmas, we took a trip to a local Stop & Shop...

  • Veselka's Cheeseburger: Still One of My Favorites

    roboppy
    23 Jan 2010 | 11:52 pm
    Belly. Get in it. I recently recommended the burger at Veselka to a friend as a good burger in the East Village. Unfortunately, after eating it he didn't feel the same way. My first reaction: NOOOOOOOOOOOOO! My second reaction after...
  • add this feed to my.Alltop
    gastropoda

  • Lobbying w/millions, get your Coke for free

    regina
    8 Feb 2010 | 9:41 am
    I confess to wandering over to digital monkey cages on occasion just to watch the occupants smear themselves with their own feces — there’s no entertainment like wingnuts posturing, with flagrant disregard for reality. So I’m quite enjoying the arguments that farm subsidies are inalienable rights for the corporations that really control agrarian food. Aesop [...]

  • But it’s handled with rubber gloves

    regina
    8 Feb 2010 | 9:39 am
    And if any more argument could be needed that the industrial food chain is seriously slimy, now comes Consumer Reports to document the obvious: There’s shit in the masculine (as way too many grocers spell it). The biggest reason to buy pre-washed salad fixings is that they are . . . pre-washed. Don’t tell me [...]

  • No NFL award here

    regina
    8 Feb 2010 | 9:38 am
    I was also pretty amazed at how craven Fresh Direct sounded as soon as the Blizzard of the Millennium was being talked up all along the Eastern Seaboard: Get your orders in NOW or you all die. Come on, we live in a city that can take a licking and keep on eating. Even after [...]

  • Little pictures

    regina
    8 Feb 2010 | 9:37 am
    I know nothing about frying pigskins, but I do know a story on the whole trend might want to at least mention why you should start from scratch: The crap in stores is pretty fucking scary. Of course that exposé ran in the paper that also reported on the horrible downside to better food in [...]

  • Pig bladders at Daniel? Exempt.

    regina
    8 Feb 2010 | 9:36 am
    The talk of the series of culi-tubes is all about Robert Sietsema’s take on old-versus-new restaurant “reviewing.” I’m kinda weary of the whole debate (although I can still be challenged to rouse myself to start frothing, and I do wonder how much a legit franchise undermines itself in assigning hits to hired guns). I mostly [...]
 
  • add this feed to my.Alltop
    Orangette

  • The very definition

    Molly
    25 Jan 2010 | 10:11 pm
    I am bad at weekend mornings. I hear that some people, maybe even a lot of people, have weekend mornings that involve a hot breakfast, hot coffee, the Sunday Times, and hours that pass slowly, quietly, as though on tiptoe, but I am not familiar with that kind of weekend morning. I like mornings a lot, but I am not good at planned relaxation, and I married someone who is similarly impaired. We went to visit his grandparents in Florida over New Year’s, and we were very tired and verging on sick, but instead of reading books, lying on the beach, or whatever one does on vacation in Florida, we…

  • A nasty habit

    Molly
    14 Jan 2010 | 12:20 am
    I have many important things to tell you.1. I’m doing a podcast! I intended to tell you about this a week ago, but there’s been an illness in my family, and I’ve been away, and it hasn’t been a lot of fun, so, you know, let’s talk about that podcast. It’s called Spilled Milk, and I co-host it with my friend Matthew Amster-Burton. Every time we record an episode, Matthew makes me laugh until I snort, cry, hyperventilate, and/or hoot like an owl, and I hope our show does the same for you. The first episode is on the topic of fried eggs, and you can listen or download it – free!

  • Happy, merry

    Molly
    25 Dec 2009 | 3:52 pm
    The three of us wanted to give you something nice. Unfortunately, all I have is this picture. But mainly, we wanted to say thank you. You’ve given us so much. This year was a big one, and we couldn’t have done any of it - no book, no restaurant, nothing - without you. Thank you for being here, for being there, for every kindness. Thank you for giving us so many reasons to celebrate.See you in 2010.

  • For ever and ever

    Molly
    12 Dec 2009 | 11:27 pm
    I have wanted this caramel corn recipe for a very long time.Which is weird, because I am not, in general, a caramel corn person. No matter where it comes from, it’s usually a little sticky, a little cloying, a little heavy, a little stale. But I’m crazy about this caramel corn. I saw Twilight for the first time last weekend, and basically, I am to this caramel corn as Edward Cullen is to Bella Swan. I’m in love with it. And I am destined to wrestle, for ever and ever, with a violent desire to eat it. (Also, Robert Pattinson! Hellooooo.)I tasted this caramel corn for the first time about…

  • I am not kidding around

    Molly
    29 Nov 2009 | 11:53 pm
    Well. It’s hard to know where to start. I’m tempted to jump right in, to say that you should hurry up and put a pot on the stove and make the pasta recipe below and let’s get back to business, shall we?, but that doesn’t seem right. First, I need to thank you. I had no idea that Delancey would swallow me up like that, and I need to thank you for being so patient, so supportive, so good to me. This restaurant is up and running today because of you. I am not kidding around about that.I am also not kidding around when I say this: I’m ready to get back to writing. I can’t imagine not…
  • add this feed to my.Alltop
    PING ISLAND STRIKE

  • Pig’s Head in the Style of Pancetta

    seanbrock
    4 Feb 2010 | 8:11 am
    After this was cured we cooked it in Pork Stock and rerolled it.  It gets sliced paper thin and served cold, or sliced paper thin and dehydrated!

  • Uni

    seanbrock
    18 Jan 2010 | 3:19 pm
    Black Sesame Crystal Lettuce Seaweed (2 types) Basil Seeds Ginger-Togarashi Snow Frozen Nasturtium Leaf powder

  • Country Ham from our Pigs

    seanbrock
    18 Jan 2010 | 3:13 pm
    There is just something amazing about tasting a ham from an animal that you raised personally.  These hams were from 7oo pound pigs.  The layer of fat at the top is my favorite part.  These pigs ate acorns for about 18 months or so and were able to forage on a gorgeous piece of land on Wadmalaw.  The flavor is so complex and nutty.  Makes me want to just make country hams for a living.

  • Vita Prep

    seanbrock
    11 Jan 2010 | 10:39 am
    Proof that the vita prep is actually tougher than nails I bet it would turn nails into a powder if they were frozen in nitro

  • Surf and Turf

    seanbrock
    10 Jan 2010 | 10:35 pm
    Scallop, Matsutake, Pine Nuts, Black Garlic, Black Truffle, Bitter Cress, Spruce Custard photo credit: paul cheney
  • add this feed to my.Alltop
    Ruhlman.com

  • Anthony Bourdain: No Reservations In the Hudson Valley

    Photo by Keith Farris/CIA Tonight at 10 pm eastern, Travel Channel. I haven't seen any of the footage from this and so am a little nervous about what was going on with the High Tea and that little boat ride. Original post here. All comments welcome.

  • Available Light/Snow And Using Fill Cards

    It snowed last night and at around noon today the sun was coming through a thin layer of clouds—perfect for shooting food with available light. That's the view out the window and that's my setup for this photo. I did this just to talk about using available light, white fill cards ...

  • Buttermilk Dinner Rolls: Making Quick Decisions

    Today, this is my favorite shoot of these rolls. They were photographed last night before dinner, edited after dinner and delivered via email to Michael before I went to bed. I decided quickly and now I've changed my mind. I really want the table in the shot. Another request to pull ...

  • Buttermilk Dinner Rolls

    [caption id="attachment_4039" align="aligncenter" width="440" caption="Buttermilk Dinner Rolls, photo by donna"][/caption] I almost never tear recipes out of magazines, but leafing through Saveur on the 8 a.m.  Houston to Cleveland flight, this recipe caught me because I’d been wanting a soft, comfort-food, James-friendly dinner roll, the kind of Parker House roll that’s ...

  • Getting Creative With Salt And Slate

    When Michael asked me to do a salt shot, I thought, "what can I photograph the salt on that's interesting and makes sense?" Salt—mined—rock—salt of the earth—Hey, I can use my Home Depot slate floor tiles. I bought some that are 12X12 inches and some 5X5 inches.  I'm the kind ...
 
  • add this feed to my.Alltop
    Serious Eats

  • The Nasty Bits: Chongqing-style Penis with Wolfberries [Valentine's Day Edition]

    Chichi Wang
    9 Feb 2010 | 7:15 am
    From Recipes Though some ingredients in previous Nasty Bits entries bore some resemblance to today's featured item, this really is what you think it is. [Photographs: Chichi Wang] Nasty Bits lovers, if you think I'm cooking heart for Valentine's Day, then you underestimate my mettle. Why talk about matters of the heart, when we've yet to cover penis? The Chinese believe the organ to possess all kinds of medicinal properties related to virility and general health. Though I harbored no presumptions about its libido-enhancing abilities, I was curious about the culinary merits of eating penis:…

  • The Crisper Whisperer: Chili-Roasted Cauliflower with Cilantro Dressing

    Carolyn Cope
    9 Feb 2010 | 5:00 am
    From Recipes You may know Carolyn Cope as Umami Girl. She stops by on Tuesdays with ideas on preparing fruits and vegetables. —The Mgmt. [Photograph: Carolyn Cope] More WhispersWarm Spinach and Artichoke Dip »Banana Peanut Butter Smoothies »All Crisper Whisperer recipes » As spry young college graduates in the early dot-com era, we used to joke that the dozens of small companies springing up on a daily basis might have been named with a random word generator. Let the machine choose one from Column A: Technology Words and maybe one from Column B: Relationship Words or…

  • Can You Learn to Cook from Cookbooks?

    Adam Kuban
    8 Feb 2010 | 5:00 pm
    "Ideal Bookshelf 6, GW," on 20x200 One of our favorite cookbook authors, Monica Bhide, asks in this blog post: Can you learn to cook from cookbooks? Her question stems from a discussion with the New Yorker's Adam Gopnik, who contends that you can only learn from watching someone in the kitchen. Personally, I think you need a little bit of both — someone to teach you the basic techniques hands-on and then trusted sources to cook from. And of course it helps if you've had exemplary dishes to measure your progress by. But what do you think? Is it possible to make your bones from a book…

  • What to Do with Extra Snow: Make Snow Cream

    Erin Zimmer
    8 Feb 2010 | 4:00 pm
    [Photograph: Good Bite] Snow cream is exactly what it sounds like: ice cream made of snow. Kat Odell of the food site Good Bite shares a super easy recipe. Basically just go outside, grab some of that white powder (the freshly-fallen variety is recommended), then add milk, sugar, and vanilla. Mix her all up. Ice cream! Related Three-Ingredient Frozen Banana Ice Cream Sugar on Snow: Maple Syrup on Snow Snack in Vermont Blizzard Food [Talk]

  • Free Food Alert: Grand Slam Breakfast Free at Denny's Tomorrow

    Adam Kuban
    8 Feb 2010 | 3:30 pm
    If you didn't watch the Super Bowl last night and see the ad, you might be excused for not knowing that you can get a free Grand Slam Breakfast at participating Denny's tomorrow (Tuesday, February 9) from 6 a.m. to 2 p.m. Dine-in only.
  • add this feed to my.Alltop
    Slice

  • Frank Pepe's Head-to-Head (Yonkers vs. New Haven)

    8 Feb 2010 | 1:30 pm
    Serious Eats–Slice overlord Ed Levine here has been on my case about getting to the new Frank Pepe's in Yonkers for a while now. He wanted to see how it stacked up to the original in New Haven, Connecticut. See, the Frank Pepe family has been on a small tear in the last few years, opening branches of the famed New Haven pizzeria throughout Connecticut—first in Fairfield, then Manchester, then at the Mohegan Sun casino in Uncasville. Then they opened one in Yonkers, New York. This was sort of a big deal in pizza circles, since there's a fair amount of rivalry between New…

  • Cook the Book: Pan Pizza

    8 Feb 2010 | 12:15 pm
    From Recipes "Starting with the pre-ferment gives you a dough that's more resilient than most make-at-home pizza crusts." [Photograph: Caroline Russock] Homemade pizza is something that I try my hand at fairly frequently and although it's never bad, many times the dough isn't exactly where I want it to be. I suppose that I just hadn't found the ideal pizza dough recipe until I came across the Pan Pizza from The Grand Central Baking Book. It's really one of the best dough recipes I've tried in a while. This dough is a thick-crusted base that can stand up to a lot of toppings, similar to a…

  • Pizza Obsessives: Seriouspizza

    8 Feb 2010 | 8:00 am
    Today's Pizza Obsessives Q&A features frequent Slice commenter seriouspizza. You might think you know him from the comments. But you ain't seen nothin' yet. —The Mgmt. Name: seriouspizza Location: About 4,300 miles from a decent pizzeria Occupation: Part Time Pizzaiolo.Full Time Antagonist Website: I'll use yours. [Do you have a photo we can run?] You're fucking joking. What type of pizza do you prefer? Neapolitan. The proper type. The Pizza Cognition Theory states that "the first slice of pizza a child sees and tastes ... becomes, for him, pizza." Do you remember your first slice?

  • Video: Pizza Plotter — Why?

    8 Feb 2010 | 6:30 am
    I had higher hopes for this video of the Pizza Plotter when I saw the headline "Print Your Own Pizza" on Hack a Day. Looks like all it's doing is applying sauce — and way too much sauce at that. Call me when it prints crust, sauce, and cheese and then throws it in the oven. And then you could use the laser pizza cutter to slice it.

  • Poll: Leftover Pizza — Do You Eat It Cold or Reheat It?

    8 Feb 2010 | 4:30 am
    [Photograph: negligentoverseer on Flickr] You might have some leftover pizza from your game-watching party last night. (How 'bout them Saints?!? Oh, yeah!) This week's Slice Poll question is: Do you eat your leftover pizza cold or reheat it? Related: How to Really Reheat Pizza in a Skillet or on a Griddle »
  • add this feed to my.Alltop
    smitten kitchen

  • ginger fried rice

    deb
    5 Feb 2010 | 1:38 pm
    According to my calendar — the one I believe I just looked at for the first time since last September, when someone made my life go all date- and timeless — the Lunar New Year and Valentine’s Day fall on the same day this year. In New York at least, the Lunar New Year is an excuse to eat egregious amounts of fried rice, spare ribs and to make your way through Chinatown streets over piles of strewn red paper* from firecrackers. Valentine’s Day, however, is dominated by French food because what could be more romantic than copious amounts of wine, butter, cheese, steak…

  • walnut jam cake

    deb
    3 Feb 2010 | 9:13 am
    Given my fixation with both walnuts and everyday cakes, it should come as exactly no surprise that the time between me spying this recipe and me getting it in the oven was about six days. Which is the equivalent of less than one day in If You Don’t Have An Impish Four-Month Old terms. I fell for it quickly, it came together even faster (spoiler: the whole thing can be made in a single-bowl food processor) and all of that voluptuous stuff on top — a schmear of jam and a “drift” of whipped cream that’s been tarted up with a little sour cream — are standard…

  • chana masala

    deb
    1 Feb 2010 | 7:53 pm
    My latest snap of cravings for Indian food hit a couple weeks ago, and because I haven’t learned anything over my two stints in the East Village, we ordered in from a restaurant on 6th Street and received puddles of oily, listless and weakly spiced curries that we dragged our way through only to be rewarded with bellyaches. Also, regret. I have an archive of Indian recipes I make several times a year, that I crave like clockwork as soon as we hit a cold snap and never disappoint, a cabinet full of robust rust and mustard-colored powders and seeds and yet I let someone else put…

  • best cocoa brownies

    deb
    30 Jan 2010 | 7:12 am
    People who really, really love chocolate are dubious about cocoa. Even if you buy the most resplendent cocoa in the world, baking things with it that taste as rich as treats with bars of 70% is a rarity. Thus, if you’d told me about a killer recipe for cocoa brownies a couple weeks ago, I wouldn’t have believed you, but since then, two things have happened. The first is that I had one. It was a tiny square, scattered among little tears of homemade marshmallows, near a puddle of homemade hot fudge sauce and carousel-ed around a cocoa nib buckwheat panna cotta at 10 Downing last…

  • new york deli rye bread

    deb
    27 Jan 2010 | 7:36 pm
    If you love rye bread, you probably live in one of two worlds: one where you can get it at the ready or one in which you long for it, because the supermarket stuff just doesn’t cut it. Realistically speaking, this post is for the the second group as I live in the first one — The Big Apple, Pastrami Central, A Place Where Bagels Are Fresh All Day And Night. And yet, even here I can only think of a handful of places with reliably good freshly-baked rye bread at the ready. And that may be a generous estimation. So here is a recipe to satisfy all of us: New York Deli Rye Bread that…
 
  • add this feed to my.Alltop
    The Expatriate's Kitchen

  • February Book Giveaway

    Expatriate Chef
    3 Feb 2010 | 10:55 am
    First, congrats to Foodie32, winner of "How to Drink." Surely this is a valid pursuit during the pit of winter here. Think hot toddy.For the rest of us, we hit the New Year all full of good intentions and resolutions, new diets and exercise regimen only to slam headlong into February's contrived holiday centered on chocolate. What cruel mockery is this when we are already down and longing for

  • Mastering the Art of Sustainable Cooking Guide

    Expatriate Chef
    23 Jan 2010 | 7:35 am
    Well, the good news is one of my posts made the top 15 and is published in the guide by Brighter Planet. It was reviewed by a panel of judges that included Alice Waters!Less good news, I did not win one of the top five spots and Kindle. But, that's fine since I am wondering what Apple has going for their reader to come out soon ...You can download the Sustainable Guide with some good information

  • Wisdom from the Cafe (Bathroom)

    Expatriate Chef
    19 Jan 2010 | 5:49 pm
    While traveling in Arizona, we ate lunch at a funky place called Wisdom Cafe. It had been a frustrating little road trip, with the kid at her worst. Which, I know, compared to a lot of other kids is not that bad. Still.During an excursion to the bathroom in which I am sure 10 or 15 people probably waited outside the door to no avail, I found myself nagging the kid, again and again."Honey, DO NOT

  • First, Get a Sharp Knife

    Expatriate Chef
    18 Jan 2010 | 1:13 pm
    With its gnarled, thick rind, this heirloom pumpkin looks like anything but something to eat. It's not often you find yourself in the kitchen, staring at an ingredient, trying to figure out an attack plan. Usually this moment only comes confronting your food when it is still running, or pinching.Take a deep breath. Get a sharp knife.A big, heavy, ugly beast. Thump. Right there in front of

  • Bounty in a Desert

    Expatriate Chef
    9 Jan 2010 | 6:56 am
    Outside my door is a frozen wasteland and below zero temperatures. It's enough to keep you inside all day looking for a reason to turn on the oven. It also makes me dream of warmer days such as our holiday trip to the Arizona desert.The irony is, of course, that many folks think the desert is an empty wasteland. I found it the opposite. Rugged, beautiful, with vast wide open space that let my
  • add this feed to my.Alltop
    FoodChannel

  • Stretch, Eat and Be Yogi

    9 Feb 2010 | 1:40 am
    You’ve just spent an hour contorting and straining your body in yoga class. Then, while still sitting on your yoga mat, your meal arrives. Maybe it’s wine and chocolate, maybe it’s…bacon? Welcome to the Yoga for Foodies tour.

  • Hot Foods, Winter Games!

    8 Feb 2010 | 1:15 am
    The 2010 Winter Olympics are about to get underway in Vancouver, British Columbia. Perhaps you’re planning to have friends over for one of the big viewing nights, so naturally your thoughts turn to…food. What to serve at a Winter Games watch party?

  • Corporate Responsibility 2010: Packaging that Puts the Planet First

    8 Feb 2010 | 12:35 am
    More companies are finding innovative ways to produce items in a more sustainable fashion or to dispose of their empty food containers more responsibly. Here are two companies' success stories.

  • Soda Pop Made from Real Seasonal Fruit

    8 Feb 2010 | 12:15 am
    Hotlips is actually a Portland, Ore.-based pizza company that’s been in the soda business for just the last 4 years or so. The beverage is notable for what it doesn't have (fake stuff), and for what it does: real fruit from the Pacific Northwest.

  • Watermarc

    6 Feb 2010 | 3:18 pm
    Executive Chef Marc Cohen is passionate about the food he prepares and serves. At Watermarc that translates into a menu filled with different items available on what he calls "grazing plates," designed to let the diner taste a wider variety of foods.
  • add this feed to my.Alltop
    Greedy Gourmet

  • Beef & Orange Stew

    Michelle
    4 Feb 2010 | 4:16 pm
    Can’t summer come any sooner? Aren’t you fed up with being stuck indoors all day? We certainly are… Especially Gabriel who wants to tear the house down out of boredom. By now he knows every nook and cranny in the house and is driving me up the walls by pulling books off bookshelves and bashing his [...] Related Posts Beef, Chestnut and Red Wine Stew, Beef, Prune & Guinness Stew, Baked Jacket Potatoes topped with Savoury Beef Mince & Cheese

  • Potato, Courgette & Feta Cakes with Mint

    Michelle
    3 Feb 2010 | 3:35 pm
    Do you love or hate Delia Smith? I haven’t made up my mind yet… I still haven’t forgiven her for one cock-up of a recipe I prepared a few years ago which involved filling a five litre pot full of root vegetables with some water and cooking it in the oven. The end result tasted of [...] Related Posts New Potato, Feta and Pecan Salad, New Potato, Courgette & Tarragon Tortilla, Courgette, Mascarpone and Parmesan Tart

  • Lamb & Haricot Bean Stew

    Michelle
    2 Feb 2010 | 3:03 pm
    Maybe not the most visually appealing dish around but there definitely is no compromise on the flavour front. I am a sucker for stews. Heck, I have even eaten one on the hottest day of last year. What is to like about them? Well, they are easy to prepare. Chuck all the ingredients in one pot, [...] Related Posts Butter Bean, Bacon & Thyme Soup, Braised Lamb Shanks with Thyme, Roast Carrots and Baby Onions, Oxtail braised in Red Wine

  • Matcha Chocolat’s Tea Chocolates

    Michelle
    1 Feb 2010 | 12:12 pm
    Tea and chocolate. Who would have guessed? When Matcha Chocolat approached me for a review on tea chocolates I was somewhat sceptical. I despise the tea Brits guzzle day in and day out and am primarily a Rooibos/Red Bush tea drinker. Yet my curiosity was piqued. Who can resist chocolates?! The box of chocolates was carefully [...] Related Posts Don Pedro, White & Dark Chocolate Peanut Butter Chunks

  • Butternut Squash & Orange Soup

    Michelle
    27 Jan 2010 | 2:32 pm
    Home owners are very familiar with this concept: something in the house is always broken. A few days ago I walked into my bathroom and immediately my eyes were drawn to the corner of the wooden bath panel. There it was, a newly gnawed hole with freshly chewed carpet scattered around for decoration. As the Teletubbies [...] Related Posts Simple Butternut Squash Soup, Curried Butternut Squash and Apple Soup, Baked Kabocha Squash & Butter Bean Soup
 
  • add this feed to my.Alltop
    We Eatt: New recipes

  • Baked Spaghetti Pie

    5 Feb 2010 | 5:09 pm
    Baked Spaghetti Pie Wonderful! Ingredients 1 lb thin spaghetti4 eggs, beaten1 cup parmesan cheese1 jar spaghetti sauce2 lbs ground beef1 chopped onion1 chopped green pepperchopped pepperoni (optional)shredded mozzarella cheeseDirections brown gr...You can view the recipe at: Baked Spaghetti Pie You can find other recipes and share your own with your friends at www.weeatt.com

  • delicious chili

    4 Feb 2010 | 5:45 pm
    delicious chili Sooo spicy! The avo and sour cream cool off your mouth just enough for the next bite! Ingredients Cooking spray1 pound boneless chuck roast, trimmed and cut into 1-inch pieces3/4 tsp salt2 TBSP Canola oil4 cups chopped onion(2onions)1/4 cup minced jalapeno peppers(2 lrg jalapenos)1...You can view the recipe at: delicious chili You can find other recipes and share your own with your friends at www.weeatt.com

  • Homemade Brownies

    4 Feb 2010 | 4:13 pm
    Homemade Brownies If one is going to take the trouble to make chocolate brownies, and incur FATTNESS for eating them, one may as well make them right. Brownies from a box? No thank you. Ingredients 10 tablespoons (1 1/4 sticks) unsalted butter1 1/4 cups sugar3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-proc...You can view the recipe at: Homemade Brownies You can find other recipes and share your own with your friends at www.weeatt.com

  • College Banana Bread

    4 Feb 2010 | 4:03 pm
    College Banana Bread A kid from college made this for my daughter and she brought it home and thought it was the best ever! Ingredients 3 or 4 ripe bananas, smashed1/3 cup melted butter1 cup sugar (can easily reduce to 3/4 cup)1 egg, beaten1 teaspoon vanilla1 teaspoon baking sodaPinch of salt

  • Beef Soup with Root Vegetables Recipe

    1 Feb 2010 | 1:03 am
    Beef Soup with Root Vegetables Recipe Beef Soup with Root Veggies Ingredients 1 1/2 pounds beef, boneless round steak 1 tablespoon oil, cooking 3 can(s) broth, beef, (14-ounce cans) 1 cup(s) water 2 stalk(s) celery, sliced 1 large onion(s), coarsely chopped 1 medium carrot(s), sliced 2 t...You can view the recipe at: Beef Soup with Root Vegetables Recipe You can find other recipes and share your own with your friends at www.weeatt.com
  • add this feed to my.Alltop
    foodbeam

  • Don’t be shy little bunny

    fanny
    5 Feb 2010 | 3:09 pm
    Some things should be taken for granted. A delicious afternoon tea is served with freshly baked scones. A boyfriend comes with amazing pastry skills, a lovely smile, and a happy heart. This pastry blog should be updated more often, yet I spent lots of time documenting my life in my journal. A night out genuinely can’t be called one unless spicy bloody mary is involved. And: I am not good with emails. So not good in fact, that I started using formspring to answer all your questions. I’ve even placed a little box on the side bar right here, so please my favourite little bunnies,…

  • Be kind, rewind – Cake weekend au citron et confit de clémentines à la vanille

    fanny
    29 Jan 2010 | 5:36 am
    As I was diligently peeling a stampede of organic lemons to turn them into neat candied squares – a pretty lengthy task if you consider all the steps involved – the pungent scent brought down memories of a now long-gone day. Rewind. As Guillaume wakes up – or more accurately, as I push the snooze button of our alarm clock every two minutes, giving him a repeat-hug to gently get him to emerge from his dreamless sleep – I suddenly realise that today is my much-longed-for day-off. After more minutes that I will dare to divulge, Guillaume slowly walks to the bathroom, and…

  • Dreams, not as daft as they seem – Banana cream pie

    fanny
    30 Dec 2009 | 3:28 pm
    To me, the last hours of a year are always filled with expectations, excitement, and dreams. As a matter of fact, I have been dreaming a lot lately. Possibly because my 9am/11pm day life is quite very busy with mise en place, desserts à l’assiette, afternoon teas, foams, and many more exciting things. Thus, at night I dream that: 1. I spend a weekly day off with my boyfriend. 2. my hair is not that messy. 3. I become a better pâtissière. 4. I see more daylight. 5. I take the time to capture moments through photographs. 6. our Christmas tree lasts forever. 7. I make beautiful pastries at…

  • Joyeux Noël

    fanny
    25 Dec 2009 | 1:19 pm
    It all started this past Wednesday. My first day off in a while. And quite coincidentally, the day before Christmas Eve. And quite coincidentally, I didn’t realise this until I spotted the big 23 on my wall clock as I woke up seconds before noon. Lunch on granola. Quickest shower. Legging, sweater and UGG boots on. Brisk walk to High Street Kensington through Holland Park. Whole Foods. There I got everything we needed to celebrate Christmas in the most proper way. Here is our menu for Christmas day: - homemade blinis with crème fraiche and Scottish salmon - honey and wholegrain mustard…

  • Comme des miettes d’étoiles filantes – Petits gâteaux aux cranberries

    fanny
    17 Dec 2009 | 3:12 pm
    [Like shooting-star crumbs - Small cranberry cakes] Sometimes, things can’t wait. Not for a week, a day, an hour, a second, or even a minute. Things like… SNOW. In fact, ever since I spotted the first snowflakes almost five hours ago, I’ve seemed to have a canon 400D glued to my right hand. And damn, this is a useful new organ, acting as an extension of my eyes. I think beauty surgeon should consider reconversion as camera-stickers in the most serious way. Silly stories apart, snowflakes make the prettiest things to photograph. So much that I actually jumped onto the bed to reach my…
  • add this feed to my.Alltop
    delicious:days

  • Thylehogichi - or how to fight a nasty cold

    Nicky
    9 Feb 2010 | 1:10 am
    What?! You’ve never heard of Thylehogichi? Well, neither have I. But THYme LEmon HOney GInger CHIli tea sounded a little stiff and boring, hence the new word creation by simply using the ingredient’s first letters (the kind of creativity, that arises from somebody who has caught a major cold, *cough*). Read the rest of Thylehogichi - or how to fight a nasty coldCopyright © 2010 delicious:days. Please contact blog@deliciousdays.com.

  • How to organize recipes, part 2 - recipeShelf

    Nicky
    28 Jan 2010 | 4:50 am
    I know that most of you come here for the recipes and rest assured, I have something sweet up my sleeve (and perhaps a little intimidating on first sight) – just not today. Today is about a topic that is close to my heart and – as all your copious comments on an earlier post on delicious:days have shown – close to yours, too: how to organize recipes. Having used an imperfect, sometimes chaotic mix of online bookmarking tools, a couple of folders for rip-outs and handwritten Moleskine recipe books, I was never really satisfied with the situation. Always on the hunt for the…

  • 7*7 Favorites of 2009: Dining experiences to remember

    Nicky
    23 Jan 2010 | 1:55 am
    Grrrrmpf. Finally the list I have been looking forward to the most. And despite the fact that there is little, if any, more appealing to me than celebrating my recollection of great meals during the last 12 months, making the final choice has been much harder than anticipated. Let alone my growling stomach. We’ve had our fair share of travel last year, discovered lovely new places, found hospitality that made us feel very welcome and genuinely embraced, enjoyed lively company and – obviously – ate our heart out. Read the rest of 7*7 Favorites of 2009: Dining experiences to…

  • 7*7 Favorites of 2009: No.6 - Food I went crazy about

    Nicky
    18 Jan 2010 | 2:36 pm
    Compared to the picky eater I once was, I’ve made major improvements. Nowadays I consider very few things inedible or not worth trying (tripe might be among the few that still give me the hibby jibbies). But I am fighting on all fronts, working hard on myself to overcome culinary childhood indispositions like raisins, capers or mussels - with growing success. Isn’t it a huge gain to constantly be able to discover new food favorites? And once the hey-this-is-not-so-bad enlightenment kicks in, I tend to indulge in newly found faves as often as possible… Read the rest of 7*7…

  • 7*7 Favorites of 2009: No.5 - There's music playing in my kitchen

    Nicky
    15 Jan 2010 | 1:40 am
    There are only two occasions where I could be caught singing, one would be me driving in the car, the other is in the kitchen, cooking or baking. Since I’m most positively one of the world’s worst singers, these are the only safe places for me – and ensure no collateral damage. Music CDs are the only things in our apartment, that could almost rival our cookbook count. Yes, that means I’m one of those people, that still prefer to buy the physical CD, with booklet and such, over an iTunes album. (But then I do purchase single songs at iTunes, sometimes. Especially disco…
 
  • add this feed to my.Alltop
    La Tartine Gourmande

  • Pea risotto with basil and lemon

    Béa
    29 Jan 2010 | 11:30 am
    Pea risotto with basil and lemon Risotto. With green peas, basil and lemon. It’s what Lulu and I will be having for lunch today. I am waiting for her to wake up from her nap to sit down at the table and eat. “Lulu, réveille-toi, maman a vraiment faim !” (Lulu, wake up, mummy is really hungry!) One day, she’ll understand that risotto cannot wait–although P. argues that he *loves* when I reheat risotto. So she’d better hurry and wake up soon! Bon weekend à tous ! Share and Enjoy:

  • White lentil soup with chorizo and paprika cream — Soupe aux lentilles blondes avec chorizo et crème au paprika

    Béa
    19 Jan 2010 | 8:38 am
    White lentils I woke up craving a bowl of lentil soup. ”White lentils! How unusual!” I thought after grabbing a bag from the shelf, so that I could look more closely. The label on the package read Ivory white lentils, and that name piqued my curiosity right away. With their pale fair color, the lentils looked delicate. Will they cook like green lentils? I wondered. Or like red? I didn’t think twice. I knew that I had to try them and dropped one bag into my cart. And as I walked through the aisles of the store to finish my grocery shopping, I started to brainstorm ideas on…

  • Giving to Haïti

    Béa
    16 Jan 2010 | 6:30 pm
    I was looking at my baby girl and started to feel tears in my eyes. She was playing with her music box, unaware that I was observing her. I felt thankful. And so lucky. To have her. To be sitting in the comfort of our home. To have food and everything we need. Us. Our family together. I had just watched pictures of Haïti. Pages of them, the ones more painful to look than the others. It was hard to imagine that this natural catastrophe had happened. That it is real. And that it’s leaving a country already destituted in an even more precarious state . I don’t think that it’s…

  • Beating the cold with chocolate

    Béa
    11 Jan 2010 | 6:57 am
    “Everyone is in for a hot chocolate?” I asked our friends M. and A. as we all sat around the table. It was early afternoon and despite the bright sun shining outside, it felt bitterly cold. We didn’t mention it but we felt glad to be sitting inside. Home to drink hot chocolate. And eat muffins. “You don’t mind if my muffins have cocoa in them too, do you? I added, suddenly unsure that we should actually drink hot chocolate to go along with the muffins I’d baked. A. was the first to look at me. His face lit up with a wide smile that made him look like a…

  • La Tartine Gourmande and Nexus One

    Béa
    5 Jan 2010 | 5:36 pm
    I know. The title does neither sound nor look like a yummy chocolate dessert or a delicious vegetable soup. But it’s fun! And it might surprise you as much as it did surprise moi. The truth is that the engineers at Google have been pretty nice with me. Consistently. It’s the third time that they are asking whether they can use La Tartine Gourmande inside one of their projects. This time, we are talking about Nexus One, the new phone that they’ve just launched. So if you are curious about it, simply check their link here and click on the Browser icon to get the demo.
  • add this feed to my.Alltop
    Blue Lotus

  • Snow

    Amy
    1 Feb 2010 | 11:10 pm
    Last night, just as I was thinking winter would sneak by undetected this year, Hideaki came home from work with rosy cheeks and a head adorned with snowflakes. I'd had no idea it had been snowing, having napped the evening away (a wonderful new habit of mine) after getting soaked in the rain earlier. But somewhere during my slumbers the raindrops had turned to snowflakes, great big fluffy snowflakes, and although we huddled under a blanket on our balcony and enjoyed the view for a while, we were both too tired to actually go out and enjoy it. All that napping can really tire a girl out,…

  • Ogasawara, Part One

    Amy
    26 Jan 2010 | 3:33 am
    Last month I briefly mentioned a recent trip: And just last week I was whisked away for a surprise free trip to, well, you'll find out soon enough. It involved a few days of heaven, a few hours of hell, and exciting events like almost getting eaten by a (probably) imaginary shark and finally finding out what and where Canada's famed (in Japan only) "Maple Kaido" is. Well, the trip was to the Ogasawara Islands, and it was one of the best things that happened to me in ages. So it's about time I blogged about it. I was chosen as one of 10 foreigners to take part in a six…

  • New Year's

    Amy
    12 Jan 2010 | 10:17 pm
    Like every year, this past oshogatsu (New Year holiday) was all about food, starting with a crab feast that featured the impressive looking claw above. We spent the holidays in Osaka with my in-laws, Hideaki enjoying his last bit of freedom and staying for a leisurely eight days, me staying for four thanks to my work schedule. Although it was a short stay for me it didn't feel as rushed as usual, perhaps because I went by shinkansen (bullet train) rather than by plane like my husband usually insists on. I vastly prefer the shinkansen, and although it takes a little longer it is a much…

  • Christmas

    Amy
    7 Jan 2010 | 10:12 pm
    I thought Christmas 2009 was going to be different. I went out of my way to decorate the house and feel Christmasy, unlike in 2008 when the only decoration was a tiny poinsettia that a student gave me a few days before the big day. Back then I had decided that all the fuss of decorating and cooking holiday treats wasn't worth it and wanted to see what a no-effort Christmas was like. Not surprisingly Xmas '08 made me a little sad, and I realized two things: one, that you do have to put in some effort to get that special Christmas feeling. And two, that even as a fully grown-up person,…

  • Recipe: Pretzels with Mascarpone Honey Dip

    Amy
    25 Dec 2009 | 10:00 pm
    Hideaki discovered a wonderful tsumami (drinking snack) recipe just in time for holiday indulging: pretzels with mascarpone honey dip. It's as simple as it is delicious, and the recipe—although it hardly needs one—can be found at the bottom of the post. He found the recipe in a magazine I'd bought for him, a men's magazine called Pen, with a headline this month of "Otoko no Ryori Kyoshitsu" (Cooking School for Men), and I'd bought it hoping to inspire him to cook a bit more. The same day I bought him the magazine we got a catalogue in the mail from Hiraki, a…
  • add this feed to my.Alltop
    Grub Street New York

  • New Freemans, Max Projects On Track

    9 Feb 2010 | 7:02 am
    Per Eater, Community Board 3 has given its blessing for liquor licenses at the new Freemans and Max projects, and Porchetta was also okayed for a beer license. [Eater NY] Read more posts by Daniel MaurerFiled Under: community boards, community board 3, east village, freemans, liquor licenses, max, porchetta

  • Susur Lee Busted for Corn Starch; Meat Moby’s New Book

    9 Feb 2010 | 6:00 am
    • Susur Lee was once hassled by immigration on a trip from Canada to compete on Iron Chef America because of "suspicious ingredients" (read: corn starch) in his luggage. [NYT] • Scott Conant's wife gave birth to the couple's baby just a few days after the opening of his new restaurant, Faustina. [Eater NY] Earlier: Faustina's Menu, Illustrated • In an effort to solve budgetary woes, some states are looking to privatize liquor stores. [WSJ] • Moby co-edited a new book called Gristle, From Factory Farms to Food Safety. [Voracious/Seattle Weekly] • Pink Elephant…

  • Does Joe Dobias Want to Inflict Bodily Harm on Grub Street?

    8 Feb 2010 | 2:40 pm
    We’re starting to worry just a little bit about Joe Dobias, the “aggressive American” chef who lashed out at “shithead bloggers” after a couple of them gave him less than favorable reviews. Back then, he explained to us why he banned Eater from his eponymous restaurant: “Instead of helping the people they should be helping (like you guys do at New York Magazine), Eater just likes to take people down.” But now we, too, are in Joe Doe’s crosshairs, as evidenced by multiple tweets mentioning Adam Platt and your humble narrator, Grub Street editor…

  • Bunny Chow Up For Sale; New Gluten-Free Bakery in the East Village

    8 Feb 2010 | 1:55 pm
    Cobble Hill: Café on Clinton hasn't opened its doors for about a month, even though tables are set inside. [Brownstoner] East Village: Tully's Gluten-Free Bakery opened for business today on East 11th Street. [Fork in the Road/VV] Greenpoint: Kumquat Cupcakery and Liddabit Sweets are opening a Valentine's Day–themed pop-up shop at Kill Devil Hill, called Sweet Shop. [Feed/TONY] Harlem: Best Yet Market opened this weekend. Shoppers are saying the space is true to its name, and that it is the best supermarket in the neighborhood. [Uptown Flavor] Lower East Side: South African spot…

  • Malcolm Gladwell’s Guide to Drunks

    8 Feb 2010 | 1:30 pm
    Malcolm Gladwell has written a New Yorker piece about the culture of drinking that we are just way too hammered to read right now. You tell us. [NYer] Read more posts by Daniel MaurerFiled Under: thought pieces, alcoholism, drinking, malcolm gladwell
 
  • add this feed to my.Alltop
    CityMama™

  • Let's Meal Plan Together for 2/1/10

    CityMama™
    1 Feb 2010 | 9:15 pm
    Whatchoo cookin' this week?  Here's what I got:[* indicates locally sourced/grown wherever possible] Monday—Clean Out the Fridge night aka You Don't Want To Know Tuesday—Whole wheat penne pasta salad with apple*, chicken*, and arugula*. Ricotta gnocchi! See below! Wednesday—Multi-bean chili (with pastured beef*), baked tortilla chips, yogurt from our sheep*, salad* Thursday—Seared scallops, brown rice*, stir-fried veggies* Friday—Family Movie Night (usually take-out) Saturday—not sure yet Sunday—Spaghetti and turkey meatballs, farmer's market salad* Oh! …

  • Win some chocolates! Share the Valentine's Day Love with See's Candy!

    CityMama™
    1 Feb 2010 | 10:28 am
    My company, Clever Girls Collective, has partnered with See's Candy on a very sweet giveaway just in time for Valentine's Day. Enter for a chance to win your very own red Signature Heart Box of See's (two pounds-worth!) just by leaving a comment on our blog (linked below) or on any participating blogger's blog. Want more chances to win? We got those, too!Head on over to The Cleverist to see what all the fun is about!

  • Creating a family mission statement

    CityMama™
    31 Jan 2010 | 4:13 pm
    Recently in my Parent Journey group at my Beloved Hippie Church™, we discussed creating a family mission statement (like companies do, although Guy Kawasaki prefers "mantra") to act as a framework not only to help shape and support expected behavior, but also to act as a reminder of our own "family values."The discussion came at a perfect time because J. and I have really been struggling lately with how to get Bunny and Wallie to be better listeners—better family members—without have to constantly goad, remind, and yes, yell at them. We were really good at laying…

  • Let's Meal Plan Together for 1/25/10

    CityMama™
    25 Jan 2010 | 8:08 pm
    Oh, this week. It's only Monday and it's already...gah.J. is still on his paleo diet (and I am counting points, ahem), so if you are new to CityMama, that's why our meals have a decidedly low-carb focus. We eat lots of lean proteins, lots of veggies, and J. avoids carbs 99% of the time. Monday—Spicy Mexican vegetable soup and arugula salad with yogurt dressing (made with our sheeps' milk yogurt), the girls also had spinach-chive pasta with a little marinara sauce. Tuesday—Grass-fed organic beef bourguignon, roasted broccoli, and garlic mashed potatoes Wednesday—Pork…

  • Sheep's milk products from Garden Variety Cheese CSA, first share

    CityMama™
    24 Jan 2010 | 6:13 pm
    Sheep's milk products from our Garden Variety Cheese CSA, first share Originally uploaded by citymamaBack in August, J. and I gifted each other a ewe (really a share in dairy CSA) as a 15th wedding anniversary present. Her name is Camellia, by the way. Our money went to support the care and feeding of Camellia and her sisters in the non-milk-producing (and therefore non-cheesemaking) months, and in return, come spring, we'd get sheep's milk products and also (vegetarians close your eyes) lamb. Or, a wool comforter for those who did not want meat.This morning I picked up our…
  • add this feed to my.Alltop
    Chubby Hubby

  • Some great kitchen gear

    Chubby Hubby
    7 Feb 2010 | 7:18 am
    Like a lot of guys, I’m really into gadgets and gear. And much to my darling wife’s chagrin, because I have (in her opinion) way too many interests, this means I’m constantly oohing and aahing over all kinds of new toys, from the latest smartphone to a custom-made bicycle part to, of course, all kinds of awesome equipment with which to fill our kitchen. Fortunately, this last category is one in which S also shares a passion and hence allows me to indulge my urges to buy shiny new things. Over the last half year, we’ve picked up a number of nifty items, some of which I…

  • An old-fashioned feast at True Blue Cuisine

    Chubby Hubby
    28 Jan 2010 | 5:37 am
    Last weekend, my darling wife S and I enjoyed a fantastic meal at True Blue Cuisine. True Blue is one of my favourite restaurants and easily one of the best Peranakan restaurants in Singapore. It’s a place that S and I like to bring visiting friends to, as well as to go by ourselves for date nights during which we feast on Chef Benjamin Seck’s expertly prepared and always mouth-watering dishes. Last weekend, we went to True Blue because they were serving a very special set menu. In partnership with The White Card, a membership program that I helped set up that offers special…

  • Julia Child’s braised goose with chestnut and sausage stuffing

    S
    21 Jan 2010 | 6:53 am
    On Christmas Eve last year, as we were picking up a prime rib at Huber’s for the lunch we were hosting the following day, I espied a goose in the poultry section. For some inexplicable reason, I decided that I had to have it and that at some point between Christmas and New Year’s, I would prepare a menu with goose as its centerpiece. Mind you, up to that point, I’d never cooked goose. I didn’t even have a recipe in mind. CH looked at me as if I was insane and must have put it down to jetlag. Nonetheless, accommodating as he usually is when it comes to matters of the…

  • 10 Best Meals of 2009

    Chubby Hubby
    14 Jan 2010 | 10:21 pm
    photos courtesy of Spice Temple As we start the new year, I’ve been looking back at 2009. It was a crazy year, one filled with tough challenges, new opportunities, lots of travel, and, of course, many exceptional meals. Which makes it hard to pick my ten favourite dining experiences of the year. Some fabulous meals, I should say, were had at home (yes, my darling wife S is that good a cook) and at the homes of friends. But for this post, I have decided to limit myself to restaurant experiences. So, what makes a great, truly memorable meal? Well, the food, naturally. But as I reflected…

  • Risotto with Treviso radicchio

    Chubby Hubby
    9 Jan 2010 | 1:35 am
    I don’t know about you, but after I come back from a place in which I’ve eaten really well, I’m often still craving the foods from that city or country for the following few weeks (if not longer). It doesn’t matter that I most likely overindulged (and that’s putting it mildly) while travelling. I just want to keep enjoying all the yummy local, seasonal dishes from those great places for as long as I can. I know, on the flipside, some travellers experience food fatigue when overseas for too long. I remember, as a child, being dragged into Chinese restaurants in…
  • add this feed to my.Alltop
    The Passionate Foodie

  • City Feast at Tresca

    Richard Auffrey
    9 Feb 2010 | 3:00 am
    The 5th Annual City Feast was held on January 31 to benefit the Joslin Diabetes Center, specifically the Joslin's High Hopes Fund. Seven North End restaurants, including Terramia, Antico Forno, Lucca, Prezza, Tresca, Taranta and Cafe Graffiti, hosted special five-course dinners with wine pairings.As mentioned previously, Carla Agrippino Gomes, the owner of Antico Forno and Terramia, is the founder of City Feast. She is very passionate for the cause of vanquishing diabetes. It is certainly a worthy cause, and the City Feast event hopefully raised lots of money. I saw plenty of people attending…

  • Rant: Cheap Dining Companions

    Richard Auffrey
    8 Feb 2010 | 3:00 am
    It is such a great pleasure to dine out with friends, to share good food, wine and conversation. For example, I recently had a fantastic evening at Myers + Chang, after the Boston Wine Expo, with friends, some old and some new. We devoured plenty of delicious food, drank some interesting Saké, talked about a variety of topics, laughed, and just had fun. The entire experience was perfect.But other times your evening, which had been proceeding so well, can fall apart at the end when the check comes, when it is time for everyone to contribute some money. I think we all have been to dinner with…

  • 2008 Anima Negra Quibia: A Burst of Spring

    Richard Auffrey
    8 Feb 2010 | 1:00 am
    When Christopher Columbus traveled to Hispaniola, he encountered a cacique ("chief") named Quibia. The cacique had much gold, and obviously the greedy Spaniards desired it. Yet Quibia was crafty, outwitting the Spaniards by sending them to a rival cacique's gold mines.What does this have to do with this wine, the 2008 Anima Negra Quibia? I really don't know. I am unsure whether that tale was the source for this wine's name. Their website is silent on the reasons for the name. But, it makes for a good story nonetheless, and it might possibly be related.The Anima Negra ("black soul") winery is…

  • Saké Sunday: Poetry & Saké Tasting

    Richard Auffrey
    7 Feb 2010 | 3:01 am
    Alcohol has often been a muse for writers and poets, so enjoy some Saké related poetry.A poet in 8th century China named Li Po, known as Rihaku in Japan, loved Saké and his motto was: “I drink a whole bottle, and pen a hundred poems.”Ōtomo no Tabito, a Japanese poet contributed thirteen tanka, short poems, in praise of Saké to the Man'yo-shu (“Collection of Ten Thousand Leaves”), the oldest imperial anthology of Japanese poetry. Here are a few of his poems, which are more like one-line quotes."To keep silent and act wise is still not as good as drinking sake, getting drunk, and…

  • Dosa Factory & A Spice Tour

    Richard Auffrey
    7 Feb 2010 | 2:49 am
    Though still relatively new, having only been open for about three months, the Dosa Factory inCentral Square, Cambridge, is doing very well. And it is in the most unlikely of spots, a tiny space (250 sq. ft.) in the rear of Shalimar Grocery, an Indian market. Dosas ($8-$11) are the main attraction: rice flour crepes that cook in seconds, are rolled into a forearm-sized cigar, and stuffed with one of 14 fillings from the simple (spinach and cheese) to the sublime (shredded Pekin duck with kimchee). Order at the counter, and two minutes later a crisp dosa is plopped onto a tray, along with…
 
  • add this feed to my.Alltop
    Blog

  • Daring Kitchen Pork satay

    Sarah
    14 Jan 2010 | 12:54 pm
    It time for another Daring Baker/cook challenge. This month there is a dish that I've never cooked and not really eaten that much either. I was keen to give it a go all the same. There were a few different dipping sauces you could make but I just kept it simple and did the satay sauce. I struggled to get fresh ginger as we have had some snow here and because we are completely incapable in dealing with the white stuff, there was very little in the shop and a hoard of people scurrying round everywhere panic buying.  The January 2010 DC challenge was hosted…

  • A couple more cakes

    Sarah
    10 Jan 2010 | 12:23 pm
    This Christmas has been a very busy but enjoyable time. I made many foodie things for Christmas including this boozy christmas cake. After Christmas I made the piano cake for a joint birthday. I'm quite pleased with the piano cake and looking forward to doing a christening cake later in the month.   

  • Watering Can Cake

    Sarah
    12 Dec 2009 | 2:20 pm
    This is one of the most recent cakes I have done. I'm definitely learning new things with every cake I do but I think there is a long way to go to get the refinement that I'm after!  

  • Late again for Daring Bakers!

    Sarah
    29 Nov 2009 | 6:54 am
    Useless as I am at getting anything done in time, it comes as no surprise that I'm a couple of days late for the challenge again. What can I say, work is busy and I'm tired!  This month's challenge was the beautiful Italian dessert, filled Cannoli. The filling that I put into mine was a little different from the one listed in the recipe so I'll put in both and you can decide at you like or do a completely different one.  It took a couple of tries to get the tubes to stay as a tube and not unfold in the hot fat, but surprisingly I mastered it quite quickly. The seemed a bit…

  • Stunning cured salmon Christmas dish

    Sarah
    14 Nov 2009 | 3:34 am
    I tried this dish last Christmas when my future Father - in - law made it and I loved it so much that I resolved to make it too. The recipe has sat open beside my bed for the best part of a year now and when we decided that I was going to do a birthday meal for my Dad, it was the first thing I thought of.  My first problem was how was I going to get a hold of a really fresh side of salmon living in the midlands, but surprisingly the local large supermarket came up with the goods.  The recipe is surprisingly easy, requiring you to throw the marinade ingredients together and rub on…
  • add this feed to my.Alltop
    weber_cam

  • Another Steak Please

    Dave
    3 Feb 2010 | 4:47 pm
     My photography sucks, hope you get the picture ...1.1 lb New York Strip, 1.5" thick. I bought it because of Mike's recent post of a killer ribeye. That steak burned an image in my memory and I needed a fix. I rarely get the good cuts right when I grill. Low 'n slow is easy, the nice cuts require some experience. I added salt and pepper, got a smokin' hot kettle ready for direct, on Mike's guidance, 9 minutes (no peeks, no touch) on the first side, 7 minutes on the other, 5 minutes rest (the family was getting hungry) and served up for the 3 of us with roasted potatoes and steamed…

  • Boil n bake honey wheat bagels

    Dave
    1 Feb 2010 | 4:49 pm
     That's more like it. milk, 1/2 Cwater, 1/2 Cyeast, instant active, 1 pkgsalt, 1.5 thoney, 1/4 Cwhite wheat flour, 1 Cunbleached white, 2 Chandful of rolled oatsStraight dough, overnight in the fridge. Warm up a couple hours, portion into 80 gram pieces, roll into ca. 7" ropes, curl into loops, let rest about 10 minutes, boil in 3 qts water/1/4 C honey for 1 minute, bake at 450°F for about 15 minutes. Yum.Calories, about 200 each (w/o cream cheese).

  • One from the kid and Mrs DavesBeer

    Dave
    31 Jan 2010 | 5:39 pm
    Wicked cold temps and caged up kids. Could there be a better combination to make one look to Jack Daniels for help?Frankie had a friend over and Mom made them some cupcakes and let them decorate 'em. Here's an example of Mom's handiwork. A rose atop a delicate little cake. Pretty tasty.

  • Miserable failure

    Dave
    26 Jan 2010 | 6:32 am
    Starting to host images using Picasweb, still learning.First attempt at bagels this morning flopped. I used a mix of coarse ground oats, whole wheat and unbleached white. Texture off, flavor was ok, everything else sucked. Back to the drawing board. Blah.

  • It's almost March, Pizza Grand Prix is just around the corner

    Dave
    23 Jan 2010 | 4:48 pm
    I'm training for Wild Goose Creative's Pizza Grand Prix in March, the brainchild of Jim; I'm entering a pizza. Here's my schedule.1. Repair my launch pad. I have a mini patio for my Firedome, v 2.0 that needs some fixing. I'm nearly in traction after my work on that today; swinging a pickaxe and everthing. I ache. Got about another day's work and my pad will be finished. 2. Got a new heavy duty, very industrial-looking stand made for my kettle mod. It too needs a few hours work to finish. It's serious-as-shit looking.3. Finally, some cooking runs:a. Only hitting a consistent 650-750°F…
  • add this feed to my.Alltop
    SugarMyBowl.com

  • Can You Change a Night Owl?

    MJ Tam
    26 Jan 2010 | 6:29 am
    I’m a late sleeper. Or maybe early sleeper? That's depending on how you look at it. If you're in Facebook or Gtalk, you’d probably see my active online status even at 3 or 4 am. I may even tweet here and there if an inspiration hit. You see, I "LOVE" working at night. I've been like this for years now. It is when I’m an uninterrupted, brain-juice-flowing, coffee-brewing-writing-maniac who’s running on a 1oo mile per hour speed. Yesterday morning at about 7:30am, a friend whom I also do business with called to see what’s in store for us. But after working non-stop from 9pm the night…

  • Piles

    MJ Tam
    19 Jan 2010 | 2:32 am
    “Only take what you can finish.” That is a phrase that I was often told as a little girl and now I constantly use it with my own children. Sadly, I’m not very good in practicing what I preach. But that’s a whole other issue.I have piles of everything everywhere.Pile of laundry.Pile of paperwork.Pile of dust. I’m sure of that!As if I have enough time in a day, I just received some new books I ordered through Amazon. Now my pile of new books will prettily sit with a bigger pile of other books I have yet to read.I am now adding this to my pile of guilt.

  • No Blinking Allowed!

    MJ Tam
    17 Jan 2010 | 8:32 pm
    Year 2010…Wow, how did it get here so fast?Rewinding back from when I was 20 years old, my husband-then-boyfriend once told me that as soon as we turn 21 our lives will speed up uncontrollably fast. Now that I’m 40, I’d have to say --- he’s so right! It zoomed by. Fast. Too fast and I’m starting to really dread it.No real reason to complain about life in general. I married the love of my life, we’re blessed with 3 healthy children, and we live in a wonderful city. But life is passing by so quickly and it feels like I’m in a race against time to make each and every single day as…

  • You look mahvelus at 40!

    MJ Tam
    30 Nov 2009 | 11:52 pm
    Blogging has taken me to some pretty amazing places and events but none can top off my little stint with my good friend Grover in 2008. I was even given a copy to surprise my kids with! It was truly one of my most memorable experience in my blogging career. Check out how he greeted my kids. You should've seen their faces when they first saw that!Thank you Sesame Street for sticking with me from childhood and now still watching ( with my children of course) in my adulthood. Happy 4oth Birthday Sesame Street!!!

  • Fabulicious in Blogalicious

    MJ Tam
    11 Oct 2009 | 9:31 pm
    I hate myself for running a little late to the Blogalicious brunch this morning. Just a little late. 20 minutes to be exact, but it was long enough to miss the first few minutes that Denene Millner graced everyone with her classy self.According to Harper Collins site:“Denene Millner is a columnist for Parenting magazine. She has worked as a senior editor at Honey and as an entertainment and political journalist for the New York Daily News. She is also the author of The Sistahs' Rules and co-author of several books, including the novel A Love Story (with her husband, Nick Chiles), and The…
 
  • add this feed to my.Alltop
    Epicurious.com: Editor's Blog

  • Recipes for Celebrating Mardi Gras

    Lauren Salkeld
    9 Feb 2010 | 5:47 am
    In honor of Mardi Gras we spoke to two chefs with serious ties to New Orleans. John Besh was born in the area and now runs six local restaurants (August, Lüke, Besh Steak, La Provence, Domenica, and the American Sector) while David Guas is a New Orleans-born pastry chef who lives and works outside of Washington DC. Both chefs have new cookbooks and both shared some of their favorite recipes with Epicurious, as well as their tips for capturing some real New Orleans flavor. Using recipes from his new cookbook, My New Orleans, John Besh created a casual pre-parade brunch. As he explains, this…

  • A Quiet Little Soup, Full of Fire and Music

    Serena Bass
    8 Feb 2010 | 2:00 pm
    I live in Brooklyn, which I now perceive to be the center of the universe. Time was when I would simply refuse to venture there from Manhattan: Brooklyn was amorphous, endless, and dark and I always got furiously lost. Now, two years in, I joyfully continue to peel away Brooklyn's onion layers. One lucky day I happened upon a little coffee shop, Smooch, on Carlton Avenue. It was busy but quiet, full of bonhomie and mellow Australians, full of the smell of fantastic Sumatran beans and curry. So I had a latte (spectacular) and read the paper while sneakily watching the cook add some ginger to a…

  • Party on the Cheap: It Takes a Village

    Regina Schrambling
    8 Feb 2010 | 12:01 pm
    Pardon my politics, but I have to say one great thing resulted from the Bushwhacked economy: Potlucking came back in style, big time. Life is much easier, and hangovers are less brutal, since I started letting my circle of great cooks share in the real fun of putting food on your friends. (Whenever I slave over a huge spread, I lose interest in eating it, and you know how that goes when wine is flowing.) Last Friday night yielded a particularly epic array of food with minimal investment on my part. My Capricorn friend Monica had offered 15 bottles of wine left from her birthday party to get…

  • City to Tax Milk and Bread

    Joanne Camas
    8 Feb 2010 | 8:59 am
    Shoppers in Phoenix, Arizona, will have to fork over more cash for milk, bread, meat, vegetables and other food staples starting April 1. The city council is desperate to close a budget deficit and introduced the tax to avoid further cuts in police, fire, and other services. People on food stamps will not have to pay the tax. The city says the new tax will bring in $12.5 million for the fiscal year ending June 30 and another $50 million for the 2011 fiscal year. The Arizona Republic quoted Elizabeth Van Wie, a mother of four, who said her family spends $900 to $1,300 every month on groceries…

  • News Roundup: Beer and Bone Health, Vindaloo Against Violence, and the State of Molecular Gastronomy

    Josh Friedland
    8 Feb 2010 | 6:00 am
    Beer and bone health: New research suggests that beer could be a significant source of dietary silicon, which increases bone mineral density. The University of California-Davis study found the highest levels of silicon in hops and in the husk of the barley. Those beers with the highest amounts of barley and hops had the biggest bone benefit. "Vindaloo Against Violence": A civil rights campaign is urging Australians to dine out at Indian restaurants in a show of solidarity after a string of recent assaults on foreign students. Whither molecular gastronomy? Is molecular gastronomy just a fad or…
  • add this feed to my.Alltop
    thursday night smackdown

  • Awesome Shit That I Want Monday

    michelle
    8 Feb 2010 | 3:52 pm
    You NEED a halter for your banana, you just don’t know it yet. See? It wasn’t a euphemism or anything. You NEED der bananenhalter. Bananas, Germans, overpriced ceramics: all the classic hallmarks of awesome shit that I want. Or you need to learn to make ceramics. It costs a pretty penny to holster your bananas and rightfully so; you don’t need no cut-rate banana hammock. The only other way to ensure your bananas are in good hands are to craft der halter yourself. (via The Kitchn) Related posts:Awesome Shit I Want Monday & A Not-So-Bleak Announcement Pouring small…

  • Wordless Weekend: Peanut Butter Blondies

    michelle
    7 Feb 2010 | 12:22 pm
    Courtesy Dorie Greenspan’s Baking: From My Home to Yours Related posts:Wordless Weekend Whoopies (Now With Recipies) Cookie recipe here. Salted caramel frosting recipe here. (I...Happy Blog-o-versary Cake, Although the Blog Wouldn’t Eat Any Happy birthday TNS! (To a rousing march tune.) Happy...Thursday Night Smackdown: Ooey Gooey Cutsie-Poos I passed out like a frat boy after his... Related posts brought to you by Yet Another Related Posts Plugin.

  • Let’s hear it for the boys; let’s give the boys a hand.

    michelle
    5 Feb 2010 | 2:00 pm
    Just substitute “women” for “boys,” and there you have it. Give it up for this week’s incredible guest bloggers: Leena Eats This Blog brought us Kellerific fried chicken. off the (meat)hook made CANDY out of BACON, earning our undying love. The Choosy Beggars did not explain microplanes en route to some killer summer rolls. use real butter made profiteroles, with a bonus adorable dog. In the photos, I mean; not in the profiteroles. I know everyone joins me in saying thank you thank you! No related posts. Related posts brought to you by Yet Another Related Posts…

  • welcome to the vortex of fucking awesomeness

    Guest
    4 Feb 2010 | 6:48 pm
    [Hey yo, it's Jen from use real butter. I rarely guest post on other blogs because I have a hell of a time just kicking my own blog along... but when girlfriend asked me to do her a solid, how could I say no? I could not.] I know for a fact that when people guest post on Thursday Night Smackdown, they get a little giddy with the cussing… and with good reason. Michelle is no run-of-the-mill potty mouth, she is a connoisseur. She is one of the few people I know who has put her liberal arts education to eloquent and awe-inspiring use. It’s like spending the night at your…

  • Pad Thai Summer Rolls with Peanut Sauce

    Guest
    3 Feb 2010 | 3:00 am
    Hi there, it’s Tina from the Choosy Beggars acting as your host for today. When Michelle asked us if we wanted to do a guest post on TNS, my first thought was, “Of course! What fun! Absotively!!” You will note that I have immediately identified myself as the kind of person who says, “What fun” and “absotively.” In the same sentence. Needless to say, my second thought was complete and unadulterated panic because although I’m never quite sure what insane fodder is going to come out of my mouth until it does (and I’m suddenly surrounded by…
  • add this feed to my.Alltop
    Greek Food Recipes and Reflections

  • Tastes of Cyprus – An Interview and a Recipe

    Sam Sotiropoulos
    23 Jan 2010 | 10:58 pm
    According to Greek Mythology, the island of Cyprus takes its name from the goddess Aphrodite, which makes the island her own special abode. I have never been to Cyprus, though I have heard of its natural beauty, and I do have a number of Cypriot friends. Toronto has a sizable Cypriot community, and over the years, I have had a chance to learn something about their ways and means. I have also had a chance to sample some of their foods. A table filled with Cypriot and Greek food specialties There are many similarities between the foods of Greece and Cyprus, but there are notable differences…

  • Gigantes Beans with Bacon & Cretan Graviera Cheese (Γίγαντες με Μπέικον και Γραβιέρα)

    Sam Sotiropoulos
    7 Jan 2010 | 10:40 pm
    Now that the first week of the New Year 2010 has come and gone, we have another fifty-one to look forward to, and I wish all of my readers the Very Best for the rest of 2010! I want to thank those of you who sent along your kind words and wishes over the Holiday period. Our family celebrated with a traditional cutting of the Vasilopita and a New Year’s Day late lunch at my in-laws’ home. It was a day filled with family, great Greek food, fun, and custom; we look forward to many more days filled with the same.A serving of my Gigantes with bacon and Cretan Graviera cheese - Click to enlarge…

  • Kourabiedes (Κουραμπιέδες)

    Sam Sotiropoulos
    23 Dec 2009 | 9:17 pm
    Christmas provides another opportunity for Greeks to celebrate a holiday season with family and friends. Here in North America, we celebrate Christmas much like many others; we decorate trees, exchange gifts, and enjoy festive meals with relatives and close acquaintances. We also remember those who are less fortunate, and we show our gratitude for all we have by providing a helping hand to those who need it most. In the Spirit of the Season, I would like to ask each of my readers to click here for an easy and free way to help people in need via The Hunger Site. It will only take a moment of…

  • Foodbuzz 24, 24, 24: My Big Fat Greek Baptism

    Sam Sotiropoulos
    25 Oct 2009 | 10:56 pm
    One year ago, I posted a FoodBuzz 24, 24, 24 submission entitled Greek Food Hospital-ity, detailing a Greek food night I put together for the staff at Mount Sinai Hospital - 7 South Ward, in celebration of our son’s birth. Days prior, and after my wife Sophie had spent almost three weeks in the hospital’s High Risk Pregnancy Ward, Ilias was born premature at 28 weeks gestation. My son went on to spend another couple months in the hospital’s Neonatal Intensive Care Unit (NICU) until he was ready to come home. One year later, on the occasion of our son’s Baptism and First Birthday, I am…

  • Cretan Dakos, or Koukouvayia (Owl) - Ντάκος

    Sam Sotiropoulos
    30 Sep 2009 | 8:55 pm
    I have returned from my Blog Interruptus with a tale of autumn adventures on the island of Crete, along with a recipe for all those tomatoes in the pantry. Enjoy!Cretan Dakos - Click to Enlarge ImageIn my travels about Greece, I have been to Crete twice. The first time I touched foot on the legendary isle of King Minos, I spent a day there as one leg of an Aegean culture cruise; we visited Knossos and the Herakleion Museum. I was so inspired by my visit to the former that I was left with a burning desire to return someday and see more of that famous isle. As I sailed away that first time from…
 
  • add this feed to my.Alltop
    Cooking with Friends Blog

  • “Everything is Pastable!”

    ajbermack@msn.com
    8 Feb 2010 | 9:45 pm
    This quippy saying, coined this morning by Lou, couldn’t be truer and in fact, describes my Monday perfectly.

  • Incubator Kitchens

    ajbermack@msn.com
    4 Feb 2010 | 12:25 pm
    I was fascinated to hear this week about six “Incubator Kitchens” launching in the Madison area. Like technology incubators, these kitchens will offer culinary start-ups support and a nurturing environment. The idea is that commercial kitchens will be offered to farmers and food entrepreneurs who don’t currently have the infrastructure or money to do what they want to do. The work in these kitchens will in turn help create great food, great companies and a stronger culinary network in Madison. It’s also a step forward in making more locally-produced food.

  • A Little Gnocchi

    ajbermack@msn.com
    1 Feb 2010 | 10:05 am

  • Blogging It Forward to Fight Hunger

    ajbermack@msn.com
    28 Jan 2010 | 2:22 pm
    Squint just the right way and you’ll see your friends Alison and Shannon on the back of this Honey Nut Cheerios box. But, this really isn’t about us. In August, many of you helped support the ShopRite Partners in Caring and General Mills campaign “Blog it Forward to Fight Hunger.”

  • Cooking Ahead for an After Ski Feast

    ajbermack@msn.com
    26 Jan 2010 | 12:45 am
    Nine of us sat around the table Sunday night, tired and hungry, as the husbands heaped generous portions of chicken parmesan and sausage lasagna onto their plates and thanked cooking with friends. It was two days of fantastic skiing in the Catskills, as we relaxed around the table, filling our bellies with a scrumptious homemade meal before our two and a half hour drive home.
  • add this feed to my.Alltop
    Culinate Main Feed

  • Portion, schmortion — The FDA might get realistic about portion size

    Culinate staff
    8 Feb 2010 | 4:48 pm
    Ever gotten disgruntled over the fact that a “serving size” — of, say, tortilla chips or Oreos — listed on a package is much smaller than you’d like it to be? So is the FDA, which wants manufacturers to get realistic about portion-size labeling. Because, after all, who really eats just six tortilla chips or two small cookies and then calls it quits?As the New York Times points out,Still, the solution is not as simple as merely bumping up the standard portions for some foods. Officials worry that could send the wrong message. If the serving size for cookies rose to two ounces from…

  • Chocolate and wine — Chocolate indulgences and wines to go with them

    Anu Karwa
    8 Feb 2010 | 8:58 am
    With Valentine’s Day near, thoughts and tastes naturally veer toward perfect couples.In our case, it’s the classically paired duo of chocolate and wine. Although the duo is a romantic notion referenced long before candy hearts conveyed “Text Me” messages, chocolate and wine don’t easily complement each other. Often, chocolate can make a wine taste bitter or can coat one’s mouth, making it difficult to appreciate the wine. However, a little guidance can steer you and your sweetheart in the right direction — even if you’re in the anti-Cupid, it’s-just-a-Hallmark-holiday camp.

  • Triple-washed? — Wash those bagged salad greens a fourth time

    Culinate staff
    5 Feb 2010 | 7:49 pm
    In Consumer Reports’ latest look at food safety, the magazine purchased national brands of bagged and boxed salad greens and tested them. Their findings? Despite those labels promising that the lettuce is “triple-washed,” you’d better wash it all again to try to remove the unpleasant-sounding “fecal contamination.” And oh, yeah, organic wasn’t any cleaner than conventional — at least with regard to these microbes. from Sift

  • The dinner debacle — Eggs? What eggs?

    Kim Carlson
    5 Feb 2010 | 9:35 am
    Last night’s dinner was an aesthetic disaster. Honestly, it looked inedible. I was cooking Deborah Madison’s Cheese and Nut Loaf, from The Greens Cookbook. It’s a crowd-pleaser — a hearty vegetarian entrée that almost everyone likes. I wanted to tinker with the recipe, though, lightening it a little and increasing its vegetable quota.Neither of which involves leaving out the eggs.But that’s exactly what I did — omitted all four of ‘em. Maybe that was because just as I was getting ready to assemble the thing, my daughter wandered into the kitchen, made herself a cup of tea, and…

  • Truth in advertising — Lists of confusing food claims

    Culinate staff
    4 Feb 2010 | 10:29 am
    Tara Parker-Pope, who writes the New York Times Well blog, recently pointed out an article listing confusing food labels and what they really mean. Some of the labels, Parker-Pope noted in her post, are simply meaningless, including “made with real fruit” and “a good source of fiber.” In other words, it might sound good, but it might not be. from Sift
  • add this feed to my.Alltop
    No Fear Entertaining

  • Zesty Spinach Soup

    3 Feb 2010 | 7:50 am
    My sister turned me onto this cookbook. Tosca Reno's Eat Clean Cookbook: Delicious Recipes That Will Burn Fat and Re-Shape Your Body! Heard of it? Pretty incredible recipes. My sister has tried a whole bunch of them but me being the slacker that I am lately have only tried one. But it was good. Really, really good. To the point of being so good that when I told the girls that we were having it again for dinner tonight (slacker and eating up leftovers) they were pretty happy about it again!!! Perfect soup for the cold weather and totally healthy too… Of course I had to make some changes…

  • The Daring Bakers do Nanaimo Bars

    27 Jan 2010 | 4:53 pm
    And lucky me…I grew up eating these!!! The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and www.nanaimo.ca. I almost missed making these.  Something about them having to be posted on the 27th of the month just messes me up bad but with bold determination and severely lacking eyesight I forged ahead and got these done!!! I knew I had to make the graham crackers first.  I had already decided that as interesting…

  • Orange-Cilantro Black Bean Salad

    22 Jan 2010 | 11:45 am
    My Mom sent me an email today reminding me that I had not posted since last week some time…funny Mom!  One of my problems is we are so busy that by the time I get to sit and eat I am so hungry and it is pitch black out.  I have lights but am not satisfied with the pictures when I use them.  Also my meals have been somewhat less than inspiring.  Mostly based on what I have on hand and that hasn't really been anything fancy.  But today I was flipping through sites and came across this recipe from Weight Watchers.  It sounded wonderful and…I had everything on…

  • Bloggers Unite for Haiti

    14 Jan 2010 | 9:34 am
    By now we all know about the devastation of Haiti right?  Can you imagine being here and not knowing if your loved ones are okay.  I felt like that for a brief hour on Tues night.  My sister was vacationing in Jamaica and at that point no one really new the extent of the 7.3 magnitude earthquake.  I ended up calling all over the place and finally got to her room and got an email from her saying that everything there was normal and it was business as usual. What a relief…for me.  That doesn’t help the 3 million people that are in Haiti right now and that…

  • Fried Green Tomatoes

    10 Jan 2010 | 1:46 pm
    Wednesday is Farmer’s Market day for me.  This Wednesday I was lucky enough to find some nice green tomatoes mixed in with all of the beautiful ripe ones.  I bought some up and made us some Fried Green Tomatoes for a snack yesterday afternoon.  I kept it nice and simple because I knew the tomatoes would be delicious… And they were… Fried Green Tomatoes (Simply Recipes) Ingredients 3 medium, firm green tomatoes 1/2 cup whole wheat flour (seasoned with salt and pepper) 1/4 cup milk 2 beaten eggs 2/3 cup fine cornmeal 1/4 cup olive oil 1/2 teaspoon salt 1/4 teaspoon pepper…
 
  • add this feed to my.Alltop
    eatWashington

  • The most foodie activities you can pack into one day?

    3 Feb 2010 | 1:02 am
    Les Dames d'Escoffier is hosting Celebrating Food on February 27, a feast of information where you can learn about Tricks of the Trade, Culinary Blogging, Food Writing and Restaurant Reviewing, how to pick seafood, use unusual spices, meet chefs, attend seminars and more...All for $95.

  • Chicken Shish Taouk

    3 Feb 2010 | 12:34 am
    Abdel Hash Housh, chef of Neyla's recipe for Neyla’s chicken kabobs tastes particularly good coming from the wood smoke of a barbecue but is just as delicious cooked under a really hot broiler. The marinades adapts to other meats and fish.

  • Teff - a gluten-free grain

    3 Feb 2010 | 12:33 am
    If you are gluten intolerant, one bread you can eat is injera, the Ethiopian flatbread made with flour ground from teff. This ancient and tiny grain grown in the Ethiopian highlands is gluten free.

  • Chew On This: Cushioned running shoes - or Manolos?

    3 Feb 2010 | 12:22 am
    Are you a runner with a pair of those pricey shoes that look like you're wearing an IHOP stack of pancakes? So wrong. You should be wearing your highest Manolos.

  • Injera - what is it and how to make it?

    2 Feb 2010 | 11:55 pm
    Injera, like Indian parathas and naan, is not just bread. It's cutlery. It's a pan liner. It's a plate. Tear off a strip, sweep it through the stew in the common bowl and bring the food to your mouth. At least, that's what you do if you're a skilled Ethiopian. If you're me, you're one fragile step away from a dry cleaner's bill...
  • add this feed to my.Alltop
    Food Gal

  • Artsy Chocolates

    foodgal
    9 Feb 2010 | 5:24 am
    Meet my edible fossil. It looks like one doesn’t it? What with all those strange embedded pebble-like pieces stuck in it, right? In reality, it’s a custom chocolate bar decked out like some eerie moonscape with my own chosen ingredients. In this case, a white chocolate bar strewn with an eclectic mix of orange pepper, Rice Crispies, [...]

  • A Cookie Perfect for Any Occasion

    foodgal
    8 Feb 2010 | 5:22 am
    There could be worse quandaries than trying to successfully celebrate Valentine’s Day and Lunar New Year on the exact same day this year. But after much hunting, I think I’ve found the perfect cookie to sweeten both holidays memorably. “Pinched Orange Macaroons” is from the December 2009 issue of Martha Stewart Living magazine. These dainty, two-bite delights [...]

  • Grilled Chinese Sweet & Sour Pork Kabobs

    foodgal
    5 Feb 2010 | 5:23 am
    If you leaf through the new February issue of Coastal Living magazine, you’re sure to stop in your tracks to admire the recipe and full-page, color photo of  “Grilled Chinese Sweet and Sour Pork Kabobs.” Well, at least I hope you do, because it’s my very own recipe — my first one published in the magazine. It’s [...]

  • Good Eats for Valentine’s Day, Super Bowl, Black History Month, the Olympics and More

    foodgal
    4 Feb 2010 | 5:22 am
    Romance is definitely in the air this month. And what could induce more starry eyes than dining with a view of the crashing waves of the Pacific? The Highlands Inn in Carmel is making it a little easier on the pocketbook, too, with its new “Starlit Dinners” at its Pacific’s Edge restaurant. Sunday through Thursday through Feb. [...]

  • The “Weekly Beast” at One Market in San Francisco

    foodgal
    3 Feb 2010 | 5:25 am
    Every Friday and Saturday night at One Market restaurant in San Francisco, a different animal stars in a very special menu. At the restaurant, near the Hyatt Regency San Francisco, the “Weekly Beast” dinner is a $49 five-course prix fixe that showcases the versatility and deliciousness of a particular farm-raised animal from head to hoof or [...]
  • add this feed to my.Alltop
    How To Cook Like Your Grandmother

  • Fried Parmigiano Bowls

    Drew
    9 Feb 2010 | 3:45 am
    Baking or frying cheese usually brings out a much stronger flavor than the raw cheese has. That’s why the Asiago cheese crisps made a plain roast beef sandwich something special. With a little care, frying also lets you play Willie Wonka, and make edible salad bowls out of parmigiano reggiano. Ingredients parmigiano reggiano (or any hard cheese) Directions This one is really simple to describe — there are only three steps — but takes a bit of practice to get it just right. Grate the cheese. Place a ramekin or small bowl upside-down on a plate. Sprinkle a thin layer of cheese…

  • Technical problems with email

    Drew
    5 Feb 2010 | 6:59 am
    If you’re signed up for the newsletter or the cooking class, you may not be getting what I’m sending. Someone who uses the same web host as I do is sending spam, and the whole server has been blacklisted by several ISPs. What that means is not only is this jerk one of the people filling your inbox with ads for junk you don’t want, now thanks to him none of my email is getting through to anyone who uses Comcast, Juno, NetZero, RoadRunner, BellSouth, Cox and a few others, and Yahoo (sometimes) delivers it to your spam folder instead of your inbox. And that’s just the…

  • Asiago Cheese Crisps

    Drew
    4 Feb 2010 | 4:00 am
    This came from a sandwich my wife had when she went for tea with our daughters and her mother. She described it to me — and by the way, yes she tells me how great the food was when she comes back from tea … and no I still don’t want to go to tea — and told me how amazing it was. I though I could figure it out, and here it is: Baked Asiago crisps for your sandwich. Ingredients Asiago cheese Directions I did this with Asiago Pressato, which is soft. You could do something similiar with Asiago d’allevo, which is an aged version — harder, and usually grated on…

  • How To Make Kaiser Rolls

    Drew
    2 Feb 2010 | 4:00 am
    Depending on who you ask, kaiser rolls have to have poppy seeds, or sesame seeds, or be dusted with cornmeal. You need a special stamp just for making the cuts in the top, or you need to do the cuts with scissors and twist the dough just so. Well if you ask me, the way I did them here looks just fine, and tastes even better. (And by the way, poppy seeds? Doesn’t that make them poppy seed rolls? I’m just sayin’.) Ingredients 3 cups bread flour (or all-purpose flour) 1 1/2 teaspoons dry yeast 1 1/2 teaspoons sugar 1 1/4 teaspoons salt 1 large egg 2 tablespoons butter 3/4 cup…

  • How To Make Gnocchi

    Drew
    28 Jan 2010 | 4:00 am
    Gnocchi is a tough one. Starting with how to pronounce it: NYO-kee, like the “ny” sound from “canyon” but with a long “o” sound after. Then is the texture: light and fluffy in the mouth, but settles really heavy in the stomach if you eat too much. (My father-in-law — both parents Italian immigrants — said when he was growing up they called gnocchi “sinkers”.) The secret, I’ve decided, is to remember that they are, after all, mostly potatoes. Would you eat a plate full of mashed potatoes as the main dish? Not likely. But as a…
 
  • add this feed to my.Alltop
    Cheap Healthy Good

  • Ask the Internet: Healthy Valentines Dinner?

    9 Feb 2010 | 6:26 am
    Today's question comes from the very bottom of my heart and *sniff* stomach: Q: What are you making for Valentines Day dinner? How about dessert? Will there be wine involved? How are you staying healthy and within budget? A: In order: Rachael Ray’s Pasta Puttanesca (one of Husband-Elect's favorite meals), not sure yet, most definitely, and through the power of spaghetti. Readers, how about you? If you have any good recipes (especially for Valentines desserts), pass ‘em on! This is a great time to leave links to your own recipes in the comment section. Want to ask the interweb a question?

  • Veggie Sandwich, Ho! Cremini Mushrooms, Roasted Red Peppers, and Feta on Ciabatta Bread

    8 Feb 2010 | 8:00 am
    Today on Serious Eats: Three-ingredient Banana, Honey, and Peanut Butter Ice Cream. It’s divine, and I kind of can’t believe it worked so well. If you’re looking for a treat this Valentine’s Day, a blog called Love and Olive Oil recently featured a recipe for Chocolate Chip Cookie Dough Truffles. I made ‘em for a Super Bowl party yesterday, and they’re as good as they sound. Buying seasonal produce is a vital tenet of healthy, inexpensive cooking. However, come February, after months of eating root vegetables and citrus fruit, I think it’s okay to crave a bell pepper. And if…

  • Top 10 Links of the Week: 1/29/10 – 2/4/10

    5 Feb 2010 | 7:03 am
    This week, it's exploding soup, C3PO cereal, and lessons learned, all around. Have a wonderful Super Bowl Sunday, sweet readers. Have a beer or five. 1) The Kitchn: Why Does Soup Explode Out of My Blender? I can’t tell you how often I’ve done this. How many more long-sleeved t-shirts must die? 2) Dark Roasted Blend: Weird Festivals and Strange Celebrations From tomato tossing to cheese rolling to the Great Belgian Orange Throw of ’09, this collection of bizarre carnivals will amaze your friends, impress your parents, and possibly shoop. 3) Lifehacker: Store Brand Foods that Save You…

  • Veggie Might: Go Vegan—Seitan Carolina BBQ Bites

    4 Feb 2010 | 6:40 am
    Penned by the effervescent Leigh, Veggie Might is a weekly Thursday column about the wide world of Vegetarianism. Vegetarians and vegans, it’s that time of year again: the one in which you stand around a spread of food, where spicy wings and barbecue pork abound, and wonder what you can eat. Oh sure, dips are generally a safe bet—hummus, salsa, guacamole—and someone almost always sets out a platter of crudité. But sometimes we want to eat barbecue too. Fear not, good veg. Seitan is here to liven up your Super Bowl and any other party. Not that Satan. This seitan: the wheat gluten meat…

  • Baked Loaded Potato Skins: a Recipe of Victory

    3 Feb 2010 | 9:37 am
    Last week, we asked readers what traditional Super Bowl recipe you would most like to see lightened up. There were a bunch of wonderful suggestions, but I was most intrigued by the Potato Skin challenge. Because I love them very, very hard. Historically (historically?) mid-scale dining joints like TGIFriday’s and Charley O’s have served potato skins packed with cheese, bacon, and sour cream. While undeniably delicious, they’re not the most nutritious foods in the world, and a plateful can surpass your entire caloric intake for the day. Could we create a lighter version, but still…
  • add this feed to my.Alltop
    Erin Cooks

  • A Scratch & Sniff Valentine’s Day

    Erin
    4 Feb 2010 | 6:42 am
    Hated or adored the polarizing holiday of the year is almost upon us. Thankfully it’s on a Sunday this year so we wont have to sit through the crush of delivered bouquets teeming with overwrought posies and yards of pastel ribbon at the office. My unfortunate floral allergy simply doesn’t have a chance against the evil scent of lilies in small confined spaces. In case you’re wondering though I’m perfectly willing to accept roses in vast quantities in the privacy of my own home. Flowers aside, there is one thing about Valentine’s Day that I have missed over the…

  • Roasted Butternut Squash Soup and Curry Condiments

    Erin
    21 Jan 2010 | 3:10 am
    A few months ago I won a giveaway on The Beholder blog for an amazon gift card that allowed me to finally fulfill my dream of owning a proper Cuisinart Food Processor. Previously CK and I were the not-so-proud owners of an absolutely horrible contraption that we bought out of necessity one afternoon at Target many moons ago. Sure it did the job, but not well and anytime you attempted to process a liquid it would gleefully spray the contents out of the absurd built-in salad shooter spout that you could never block off completely. Needless to say, many cooking hissy fits have commenced via this…

  • Tagliarelle with Truffle Butter

    Erin
    8 Jan 2010 | 3:42 am
    My enjoyment of truffle laced dishes has existed for quite some time, but this like quickly turned to love when I experienced the out-of-the-world deliciousness of the Rosemary-Truffle fries that are served at Chef Will Gilson’s Cambridge based restaurant Garden at the Cellar. If you eat at this establishment I positively demand that you order a side of these phenomenal fries. I don’t care if they don’t “go” with your wine or your entree. If you neglect to try them then you’re a complete and utter fool. Coincidentally enough (or really not so much) my idol…

  • Almost-Famous Cinnamon Rolls

    Erin
    30 Dec 2009 | 6:00 am
    The art of the copycat recipe is a fickle thing. The much-loved foods that we enjoy in various restaurant settings are almost never truly conducive to at home production. Probably because we would all die of fright if we ever seriously saw just how much butter, cream, and salt goes into, for instance, your favorite Fettuccine Alfredo served in a dimly lit North End hot spot. But in the interest of a last ditch high calorie hurrah in 2009 I decided to attempt a dish that claimed kinship with the much snacked upon (mostly in mall food courts, airports, and highway rest areas) gooey goodness…

  • Sticky Gingerbread

    Erin
    22 Dec 2009 | 10:35 am
    I’ve been less than enthused about Christmas in general over the past few weeks and frankly my overall feelings toward this holiday of holidays are still rather up-in-the air mere hours away from the big event. There’s something not quite right this year. Perhaps it’s the fact that I wasn’t able to put our adorable little tree in the living room because Watson and Dexter refused to stop scaling the branches? Until this weekend I could have also lamented on our lack of snow, but now Boston is thoroughly blanketed in cold white piles so I can’t use that as an…
  • add this feed to my.Alltop
    HowStuffWorks Daily Feed

  • 5 Surprising Acne Treatments

    8 Feb 2010 | 10:00 am
    When you're desperate to get rid of a pimple, you're willing to try just about anything to make it go away. You might be surprised by some methods of blemish elimination -- especially since some of them haven't been proven to work at all.

  • How ADHD Works

    8 Feb 2010 | 10:00 am
    A new study in the American Journal of Psychiatry shows that girls who have ADHD are more likely than their peers to develop other mental health issues -- like depression and eating disorders. What are some signs that a person has ADHD?

  • 10 Grasses for Your Yard

    8 Feb 2010 | 10:00 am
    Choosing and maintaining a lawn can be a little like falling in love. Compatibility is key, and it's easy to get seduced by a lush, green grass. But that expanse of grass may be a little more high-maintenance than you bargained for.

  • Why do movies cost so much to make?

    8 Feb 2010 | 10:00 am
    Making movies costs a lot of money. Why? The easy answer is that no one knows for sure. The real answer is that someone knows -- but that person isn't going to tell you.

  • Today's Video - Health Tips: Relationship Issues

    8 Feb 2010 | 10:00 am
    Watch this clip for information about the science behind love, cheating, and jealousy.
 
  • add this feed to my.Alltop
    Laylita's recipes

  • Menestra de porotos or bean stew

    Laylita
    24 Jan 2010 | 6:15 pm
    Menestra de porotos is an Ecuadorian bean stew, made with beans simmered in a sauce of onions, tomatoes, garlic, cumin, chili powder and cilantro or parsley.

  • Ernestine’s potato gratin dauphinois

    Nico
    17 Jan 2010 | 10:03 pm
    Gratin dauphinois is a typical dish from the French Alps made with thinly sliced potatoes baked in a sauce of milk, eggs, cream and garlic and topped with cheese.
  • add this feed to my.Alltop
    Bake or Break

  • Peanut Butter Pie with Cookie Crust

    jennifer
    3 Feb 2010 | 12:13 pm
    View a printable recipe or more photos Peanut butter and chocolate go together about as well as anything else I can think of in the food world. I've had a long-time love affair with that combination. There's nothing fancy about it, but it's just plain delicious. This pie is no exception. Related posts:Peanut Butter TartChocolate Peanut Butter MunchiesPeanut Butter Pound CakePeanut Butter Candy Bar Squares

  • Butter Pecan Cake

    jennifer
    29 Jan 2010 | 8:40 am
    View a printable recipe or more photos It's been a while since I had a non-chocolate recipe on BoB. Personally, I don't think there's any such thing as too much chocolate, but maybe variety isn't such a bad thing, either. Related posts:Toasted Pecan RouladeChocolate Layer Cake with Cream Cheese FrostingsGerman Chocolate Cake with Coconut-Pecan SauceItalian Cream Cake

  • Chocolate-Caramel Bars

    jennifer
    23 Dec 2009 | 9:17 am
    View a printable recipe or more photos For those of you still keeping tabs on BoB, don't give up on me. I have not been able to bake and post with the frequency I'd like. I hope to remedy that as best I can. Happy holidays, everyone! These days, I'm all about quick and easy. The time of all-day baking sprees has passed. I take what baking time I can get. This recipe is a perfect example of making the most of very little time and few ingredients. Related posts:Caramel and Chocolate Pecan BarsDouble Delicious Cookie Bars, RevisitedChocolate Pecan Cheesecake BarsChocolate Pecan Pie Bars

  • Max Brenner’s Fudge Brownies

    jennifer
    6 Nov 2009 | 7:46 am
    View a printable recipe or more photos Recently, I was lucky enough to receive a copy of Max Brenner’s new book, Chocolate: A Love Story. Having enjoyed visiting one of his shops in New York, I was anxious to try out some recipes. Actually titled "A philosophical highly concentrated fudge brownie," this chocolate extravagance cried out from the book’s pages to be made as soon as possible. Who am I to argue? Related posts:Praline Fudge BrowniesCaramel Coconut Pecan BrowniesBrownies from Amy’s BreadDark Victory Brownies

  • German Chocolate Cheesecake

    jennifer
    15 Oct 2009 | 10:15 am
    View and printable recipe or more photos I'm a little late with this, but I had to brag on my birthday cake. I think many bakers are left to make their own birthday cakes. I, however, have Quinn, who always comes through at the end of August. Related posts:German Chocolate Cake with Coconut-Pecan SauceChocolate Pecan Cheesecake BarsReese’s Peanut Butter Cup CheesecakeChocolate Chip Cookie Dough Cheesecake Bars
 
  • add this feed to my.Alltop
    Japanese Cuisine Daily Recipes & Something Kawaii From Harajuku?

  • Thank you for reading.

    kirin
    22 Jan 2010 | 4:50 am
    I've tried to update this blog from time to time even after my main blog was replaced by Tokyo Kawaii, etc. But I am not able to update this blog any longer now that I need to focus on Tokyo Kawaii, etc. Thank you for reading and subscribing to "Japanese Cuisine Daily Recipes & Something Kawaii From Harajuku".  I will not just delete it because it still connects people with my new blog, "Tokyo Kawaii, etc." Thank you for bidding for the ad boxes which I've deleted completely by now. Tokyo Kawaii, etc. has much more traffic and contents than this blog, and so please consider…

  • star3 [Flickr]

    kirin.
    kirin. posted a photo:

  • Decotti cupcake [Flickr]

    kirin.
    kirin. posted a photo:

  • qpot cell phone [Flickr]

    kirin.
    kirin. posted a photo:

  • g.u flyer [Flickr]

    kirin.
    kirin. posted a photo:
  • add this feed to my.Alltop
    Skinny Chef

  • The Cook’s Garden

    Skinny Chef
    7 Feb 2010 | 9:15 pm
    Already thinking ahead to planting your garden for spring? Burpee has come out with a tempting new website, the “Cook’s Garden”, with heirloom offerings like “Patty’s Yellow Striped Beefsteak Tomatoes” and “Yugoslavian Red Lettuce”… … [visit site to read more] Copyright © 2010 Skinny Chef. This Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, the site you are looking at is guilty of copyright infringement. Please contact legal@skinnychef.com so we can take legal action…

  • Healthy Spreads for Superbowl Sunday

    Skinny Chef
    4 Feb 2010 | 9:20 pm
    Yesterday, the Pittsburgh Post Gazette ran “Healthy Spreads for Superbowl Sunday”, an article featuring two of my recipes from the upcoming “Secrets of a Skinny Chef”. … [visit site to read more] Copyright © 2010 Skinny Chef. This Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, the site you are looking at is guilty of copyright infringement. Please contact legal@skinnychef.com so we can take legal action immediately. If you want to syndicate our quality content, please contact us.Website Developed…

  • Black Bean Quesadillas

    Skinny Chef
    2 Feb 2010 | 9:12 pm
    The very first steamy bowl of black beans soup drenched in plenty of fresh lime topped with a dollop of sour cream started a love affair with black beans that has never stopped. There is something about a hearty bowl filled with satisfying creamy beans. … [visit site to read more] Copyright © 2010 Skinny Chef. This Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, the site you are looking at is guilty of copyright infringement. Please contact legal@skinnychef.com so we can take legal action immediately. If you want to…

  • February 2010 Newsletter

    Skinny Chef
    31 Jan 2010 | 9:37 pm
    Valentine’s Day is just around the corner, so check out my luscious recipes along with clips from my latest appearances on NBC’s LX New York and AOL’s Kitchen Refresh. In addition, the February newsletter has updates on an upcoming workshop and much more… … [visit site to read more] Copyright © 2010 Skinny Chef. This Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, the site you are looking at is guilty of copyright infringement. Please contact legal@skinnychef.com so we can take legal action…

  • Cooking With Ginger

    Skinny Chef
    28 Jan 2010 | 9:19 pm
    Ginger is the base for this really aromatic chai tea recipe I developed for AOL. Hot, spicy and astringent, it adds a great deal of flavor to every beverage or dish, and the root can keep for weeks chilled in your vegetable drawer. … [visit site to read more] Copyright © 2010 Skinny Chef. This Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, the site you are looking at is guilty of copyright infringement. Please contact legal@skinnychef.com so we can take legal action immediately. If you want to syndicate our quality…
  • add this feed to my.Alltop
    We Are Never Full

  • Hake “Juan Mari Arzak”: The Dish That Inspired a Revolution

    Jonny
    3 Feb 2010 | 6:53 pm
    It is no coincidence that, in the 30 years since Franco’s death, Spanish creativity in the arts, architecture, business, and gastronomy has blossomed. It is also no coincidence that it has been, predominantly, though not exclusively, Spain’s sub-national and regional groups — who were repressed most viciously by the Fascist dictator — that have led this rebirth. Valencian architect Santiago Calatrava, designer of some of the most stunning buildings of all time, and Catalonian Ferran Adría, who runs what is, almost undisputedly, the world’s best restaurant, are but two…

  • Chocotorta: Can I Get An AMEN!?

    Amy
    29 Jan 2010 | 4:18 pm
    A quick, sweet post to kick-start your weekend about a ridiculously simple, ridiculously delicious Argentinian dessert – Chocotorta. This very popular dulce de leche-spiked, layered dessert reminds me a bit of tiramisu with an Argentine twist. What could be more Argentinian than dulce de leche? When Joan of Foodalogue revisited her Culinary Tour food event (which I love, by the way) to represent South America, I looked at the list and saw Argentina and thought about all the Argentinian specialities we still wanted to make for the blog. We had done so many Argentine posts before…

  • Pici con Ragu dell’Anatra: Hand-Rolled Tuscan Pasta with Duck Ragu

    Jonny
    23 Jan 2010 | 7:29 am
    It might be generational, or, perhaps, philosophical, but there are, on the one hand, those who enjoy and appreciate handmade things, and the art and craft they require to make, and, on the other, those who prefer their things machine-made, reliable, and standard. The ‘things’ here could be quite literally anything. My father, who, to me, is the quintessential scientist and pragmatist, believes that most, if not all, advances for the betterment of mankind have come as a result of the increased use and application of machines, technology and science. In fact, he would argue,…

  • The Mexicans Get It Right Every Time! Pollo en Salsa de Cacahuate (Chicken with Peanut Salsa)

    Amy
    15 Jan 2010 | 8:57 am
    Ever have one of those days where the only thing that gets you through is knowing you are going to have a good meal later on?  I have no idea where I read about this dish, but one day, trying to unwind after a long, frustrating and tiring day of putting out the fires that are usually started by teenage drama (I moonlight as a school counselor, in case you forgot), a mental picture of this dish formed in my head and I immediately went to the store to try and make it.  This dish is definitely not for the nut-hater.   But, maybe it could be?  As a girl who used to eat peanut butter on a…

  • Abandon Hope All Ye Who Enter 2010 with New Year’s Resolutions! Behold, El Chivito!

    Amy and Jonny
    7 Jan 2010 | 5:23 pm
    Made during the horrid, self-reflective, and, frequently, gassy hours aboard a trans-Atlantic flight this past weekend, our New Year’s resolutions swore us to no less than three weeks of Spartan, monkish grazing on whole grains, green vegetables and lean protein in order to trim ourselves of burgeoning, lumpy mid-sections brought on by the combined Holiday calories of three Thanksgiving dinners, two Christmas roasts and a New Year’s trip to France. However, we have since surprised, or dismayed, even ourselves with the deplorable level of willpower demonstrated in abandoning our…
 
  • add this feed to my.Alltop
    Orthogonal Thought

  • What I Ate: February 8, 2010 (Outback Steakhouse)

    Michael Chu
    9 Feb 2010 | 1:50 am
    Dinner: On the way back from buying wire shelves from Lowe's in Schertz (a town just north of San Antonio - the last remaining Lowe's in our area with pantry shelves in stock), we stopped at Outback Steakhouse in San Marcos twenty minutes before closing. We started with Kookaburra Wings Chicken wings tossed in a savory blend of secret spices and paired with our cool creamy Blue Cheese dressing and celery. We ordered "mild" since we hadn't had these before. Next time we'll go up to "medium" heat since these weren't spicy at all. As for the…

  • What I Ate: February 7, 2010 (KFC)

    Michael Chu
    7 Feb 2010 | 10:21 pm
    Lunch: I had a craving for wings and what better day to dine on some fried chicken wings. I drove to the nearest KFC (6818 West Gate Boulevard, Austin, TX‎ - (512) 707-8494‎) and ordered some - only to find out they no longer have hot wings. The only wings my KFC sold were the Fiery Grilled Wings. I was pretty discouraged since they stopped selling my favorite KFC menu item, but went ahead and ordered ten with an individual sized cole slaw (which seems smaller in the new packaging) and large mashed potatoes and gravy (which I didn't eat at lunch). Dinner: Tina made a kale, potato,…

  • What I Ate: February 6, 2010 (Tarka Indian Kitchen)

    Michael Chu
    7 Feb 2010 | 1:12 am
    For dinner, Tina and I headed over to Tarka Indian Kitchen (5207 Brodie Lane, Sunset Valley, TX‎ - (512) 892-2008‎) which was recommended to me by one of my neighbors (who is Indian). Turns out to be not a good recommendation. We ordered several items to try at the counter after which I realized that the place was the Indian equivalent of Yan Can - sauces are prepared before hand and proteins are mixed in with the sauces (which is the opposite of how many Indian dishes (like the vindaloo we ordered) are prepared with long slow cooked methods that meld the flavors of the protein with the…

  • What I Ate: February 5, 2010 (Nordstrom Cafe Bistro)

    Michael Chu
    5 Feb 2010 | 11:05 pm
    Dinner: We ate at Nordstrom's Cafe Bistro before seeing a movie at the AMC in Barton Creek Square. We've had several good meals at Cafe Bistro, but this time and the time before were sub-par. Chicken Artichoke & Goat Cheese Salad - I thought this salad was pretty decent, but Tina found it too acidic (might have had a few too many vinegar soaked croutons). The salad would have been great if the chicken breast cubes were both more flavorful and more tender. (more…)

  • What I Ate: February 4, 2010 (La Madeleine Country French Cafe)

    Michael Chu
    5 Feb 2010 | 1:10 am
    Dinner: We had to get some curtains at Bed Bath & Beyond, so after we were done we went across the street to try La Madeleine Country French Cafe (5493 Brodie Lane, Austin, TX‎ - (512) 287-4081‎). The restaurant is counter style - where you order pre-prepared food from a counter like quiches, other savory pastries, rotisserie chicken (which they were out of), and soups and salads. We tried a couple of soups, pastries, and dessert. We tried the French Onion Soup which was a bit too salty. (more…)
  • add this feed to my.Alltop
    Casing the Joint

  • Early Valentine’s Day

    Jay
    8 Feb 2010 | 6:33 pm
    Max and crew were getting romantic today with the menu: Organic Heart Skewers: Pastured organic berkshire pork heart (Becker Lane Organics), Taza organic chocolate mole Baked Pacific oysters (Sol Azul), guanciale lardons (Becker Lane Organics), house preserved San Marzano tomatoes (Munak Farms), Grana Padano, parsley (Suzie’s Farm) Grilled 7oz grass-fed top sirloin steak (Open Space Meats), organic Yukon Gold potatoes (California Organics) beet green gratin (Suzie’s Farm), fried local quail eggs (Wingshadows Hacienda), house cured bresaola (Open Space Meats). I think there are…

  • Let the Artists Not Starve!

    Che
    8 Feb 2010 | 9:41 am
    Every now and then, if you’re lucky, a dining excursion turns into one of those clean, well-lighted moments. It’s like when the light falls on you through a stained-glass window—rare, and a little bit transformative. Last Friday, I got to watch a couple of guests have that experience. It’s hard to dissect, as an observer, when the transformative part kicked in—did it happen as soon as she sat down? When her friend arrived? When the semolina bread sent up steam from the table? Anyway, when I saw her pull out a Polaroid camera with the size and gravitas of a Luger pistol,…

  • Syphon at Intelligentsia

    Juan
    5 Feb 2010 | 9:47 am
    Back in June I posted on my trip up to Intelligentsia in Venice where I talked about the many wonderful qualities that makes their coffee so desirable. One of the things I talked about was their “syphon brewing”. I posted some pictures, but recently my good friend who lives up in Seattle and works for a big coffee company sent me a link to a video of the “syphon” and  I just had to share. I wont bother explaining the brewing process as  Chris Owen, Coffee and Tea educator at the Venice Coffee Bar and kills it. Click here for an absolute coffee purist viewing…

  • Valentines Day Deets

    Jay
    4 Feb 2010 | 8:58 pm
    Here’s how we roll on V-Day: full menu (not fixed), no reservations, everything’s the same price it always is, it’s casual, we try to make sure everyone has a good time. Neighborhood restaurant style. This year it falls on a Sunday, which means we open at 10am and stay open 13.5 hours for your Valentining pleasure. (That’s till 11:30pm). It’s Smokehouse Sunday, and Max told me he’s going to add some grass-fed Prime Rib to the smokehouse in celebration of it being a luxurious holiday. Also, you can figure we’ll have some oysters on hand. Beyond that,…

  • Thursday Pairings: 30th Street + Fried Ice Cream Edition

    Jay
    4 Feb 2010 | 5:27 pm
    Both of our pairings tonite are tied to 30th Street. Cask-conditioned Green Flash 30th Street Pale Ale paired with Sunburst Manila Clams, kohlrabi, fennel, and pastured lamb confit Cask-conditioned Sea Monster Stout with coffee from Caffe Calabria paired with Ballast Point fried ice cream: house made Sextant Stout ice cream, almond streusel, Sea Monster Stout tempura Starting this week, we’re pricing each pairing individually instead of always having the same price. This is because, as some cask price have risen quite a bit while others have kept steady, the difference between cask beer…
  • add this feed to my.Alltop
    Free Online Recipes | Free Recipes

  • Shrimp Nachos Recipe

    Bobby
    6 Feb 2010 | 8:19 pm
    It’s not too late for another great Super Bowl party recipe, this time it’s Shrimp Nachos. These nachos will make the perfect appetizer for any party or event. What they basically are in a shrimp and mayo mixture inside of tortillas scoops. The nachos’ get most of their flavor from cumin and use a few vegetables such as olives, green onions and green chilies. The best part about this recipe is its super easy. You will have these in the oven within minutes. For the cheese, I used a Mexican 4 cheese blend but you can use cheddar as well. Enjoy. Ingredients: ¾ lb cooked shrimp (peeled and…

  • Super Bowl Sandwich Recipe

    Bobby
    5 Feb 2010 | 8:05 pm
    This is another amazing sub sandwich recipe for your Super Bowl party, perhaps the ultimate sub sandwich! I know that’s a bold statement, but this sub can back it up. Don’t let the long list of ingredients scare you, most of the vegetables are totally optional and you can add whatever you want. This sandwich is pretty simple; it uses 3 different types of meats, and 3 different types of cheeses. The French bread is spread with garlic butter and then toasted in the oven.  Some of the vegetables added include tomato, lettuce, green pepper, onions and mushrooms. This sandwich is massive and…

  • Shrimp Salad Recipe

    Bobby
    1 Feb 2010 | 1:57 pm
    Another great cold salad dish is shrimp salad. This is more of a summer oriented dish but I figured I would post it for those of you who are looking for cold salads for your Super Bowl parties. What makes this recipe unique from others is the dressing. The addition of cocktail sauce gives the dressing a very unique flavor. The sauce is a combination of mayo, ranch, and cocktail sauce. The green onions and chopped bell pepper add a nice crunch to the salad. I am kind of disappointed that you can’t see any shrimp in the picture. This is mainly because I used very small salad shrimp. For this…

  • Chicken Wing Marinade Recipe

    Bobby
    25 Jan 2010 | 6:06 pm
    It’s almost time for Super bowl parties, and what better of an appetizer to have at your party than chicken wings? This is almost required and here I have for you a delicious marinade for your chicken wings. This marinade is both salty and sweet. The saltiness comes from soy sauce and the sweetness comes from both sugar and pineapple juice. Additional seasonings such as garlic power and ginger are added for even more flavor. The wings should be marinated at least overnight for maximum flavor. This recipe will marinate 3-4lbs of chicken wings. If you want to save time you can buy the already…

  • Venezuelan Hot Dogs Recipe

    Bobby
    23 Jan 2010 | 6:46 pm
    This is apparently how they do hot dogs in Venezuela. As this was new to me, many of you are probably unfamiliar with Venezuelan style hot dogs so let me introduce them to you. These hot dogs include condiments such as mustard, ketchup and maybe. As well as cabbage, onion and crushed potato chips. I found that the potato chips give the hot dog a nice crunch. The recipe calls for the hot dog buns to be steamed but I did not do that personally, I will leave it up to you. As you can see I have included no prep pictures as I did not find it necessary as there are only a few extremely basic steps…
 
  • add this feed to my.Alltop
    Candy Addict

  • Another Reason to Love Snickers: Snackonomics

    Cadence
    26 Jan 2010 | 11:00 pm
    photo courtesy of Anthemic Tangle Want a new excuse to indulge in the chocolate, caramel, nougat, peanut goodness that is a Snickers? I’ve got one for you. The kind folks at Snickers sent me an awesome marketing package to let me know about their new Snackonomics game. In addition to four big Snickers bars, they sent me some cool Candy Addict stuff. photo courtesy of Anthemic Tangle So what, exactly, are they marketing? Their Snackonomics game! Until March 31, 2010 Snickers is offering “chompensation” to lucky winners who play their online Snackonomics game. The game kind of…

  • Candy Review: Dandies Vegan Marshmallows

    Monica
    10 Jan 2010 | 11:00 pm
    (image courtesy Cosmo’s Vegan Shoppe) As far as I’m concerned, marshmallows have four practical applications: Direct snacking (good) Hot chocolate (better) S’mores (best) Rice Krispies Treats (sublime, to be sure, but labor-intensive and, as such, ignored here) Armed with this intimate understanding of what I like to think of as little sugar pillows, I embarked on a three-part sampling of Dandies Vegan Marshmallows to give you, the Candy Addict reader, the most comprehensive look possible at this exciting product. Straight Marshmallows These vanilla-flavored Dandies Marshmallows are…

  • Candy Review: El Rey Chocolates

    Nico
    29 Dec 2009 | 11:00 pm
    Let’s say you return home from the market with a big Yukon Gold potato to go with your steak. You’re ready to bake the potato when you notice some fine print on a small sticker. It reads: “Contains salt, milk substitutes, artificial sour cream, onion, bacon and cheddar cheese flavor; 7% real potato.” Although you might like the sound of those add-ons, you certainly wouldn’t think you were holding a potato in your hand, would you? Of course not. A potato is 100% potato. Those other things might go great on your spud, but you want to start with an actual potato,…

  • Candy Review: Edward Marc Gourmet Chocolates and Pretzels

    Cadence
    20 Dec 2009 | 11:00 pm
    photos in this post courtesy of Anthemic Tangle Looking for a gorgeous chocolate gift? Whether you’re treating yourself or someone else, Edward Marc has some lovely goodies to share with you. I recently received of a box of Edward Marc gourmet assorted chocolates and a box of chocolate peanut butter pretzels to review. The first thing I noticed was the packaging. It’s very classy and elegant, without being stuffy. My immediate thought was “Ooh, this would make a nice gift!” When I opened the box of chocolates, I was delighted to see that the inside was even prettier…

  • Candy Review: Chocomize

    Linda
    16 Dec 2009 | 11:00 pm
    Make-your-own-combination chocolate bars must be the next big thing – or at least some people hope they are. As soon as I posted my review of Chocri, what should we get but an offer of samples from another website that offers the same sort of product. Chocomize is American (although they use Belgian chocolate) and offers a different range of additions, although they also say that ten billion combinations are possible. They offer some pre-made combinations, which doesn’t seem to be in the spirit of the thing, but as someone who previously lamented that I didn’t really want to…
  • add this feed to my.Alltop
    Fotocuisine

  • Shrimp Skewers with Red Curry Sauce and a Giveaway

    petermarcus
    20 Jan 2010 | 5:41 pm
    Congratulations to Jess at

  • San Francisco: The Last Day

    Christey
    15 Jan 2010 | 8:42 am
    This post is mostly pictures, as the last day of the Foodbuzz Blogger Festival consisted of a brunch and then we were left to explore the beautiful city on our own. Farewell Brunch at Restaurant LuLu, including a Bloody Mary bar by Skyy Ryan from Foodbuzz and Peter from Souvlaki for the Soul Quiche, French Toast, and awesome [...]

  • The Basics: Demi-Glace

    petermarcus
    14 Jan 2010 | 7:52 am
    (Don’t forget to check out our giveaway at the bottom of our Christmas Dinner post!) Sauces are my favorite part of cooking, from ketchup to béarnaise. Since I love (and aspire to) French techniques, a good chunk of the sauces out there are based on some form of stock — vegetable stock, chicken, fish, beef, [...]

  • Christmas 2009 and a Giveaway!

    petermarcus
    10 Jan 2010 | 7:25 pm
    (Read to the end for a FotoCuisine Giveaway!) Every year, I do a four-course Christmas dinner for family. The number of guests range from 10 to 20 depending on the year, and to which cities family members are traveling over the holidays. Each year, I do a theme. One year it was “wrapped” [...]

  • San Francisco Part 2

    petermarcus
    8 Jan 2010 | 8:24 pm
    I guess that’s the problem with heading to San Francisco right before the holiday season. There’s no time to update with family and holidays and all the food! Hopefully, things will go back to a regular updating schedule soon. We’re going to catch up with the Saturday events at the Foodbuzz First Annual Blogger [...]
  • add this feed to my.Alltop
    Sugarlaws

  • pasta with tomatoes and mozzarella

    katy
    8 Feb 2010 | 5:13 am
    Sometimes the simplest meals are the best. Really, when you have pasta, chicken, good cheese and tomatoes, do you really need much else? Probably not. This site has been really focused on dessert recipes lately, and while I love a great recipe for candy or cookies or cake as much as the next girl (probably more, in fact), every once in a while I have to throw in something healthy and substantial. Also, for those of you who commented on last week’s Splurge or Steal post, the “Steal” cocktail ring is the one on the right! It’s $4.80 from Forever 21. The other is gorgeous…

  • style: splurge or steal?

    katy
    4 Feb 2010 | 5:35 am
    Here’s a fun one I haven’t done in a while:  Splurge or Steal? One of these adorable cocktail rings is $90, the other is under $5.  Can you guess which is which? If you can, leave a message in the comments.   I’ll post the answer next week!

  • style: rodarte for target

    katy
    1 Feb 2010 | 8:10 am
    I figured I should post this before everyone forgets all about the Rodarte line for Target!  The weekend that this line came out, I literally bought everything I could get my hands on.  I got basically every dress they made, some in multiple colors.  And then they came.  And I tried them on.  And every single one of them went back to the store. I know.  I should probably have sold them on ebay, but I just wanted to be rid of them — I was so excited for this line, and almost everything looked awful.  But this cardigan alone probably redeems the line — I wear it all the time,…

  • peppermint meringues

    katy
    29 Jan 2010 | 6:27 pm
    I have found the secret to perfect meringues, every single time.  No more worries about humidity or temperature, no more whipping and whipping until you’re blue in the face, only to produce soft peaks.  And as an added bonus, no more worries about eggs expiring in your fridge. Because my secret to meringues is so painfully obvious:  egg white powder.  I actually mentioned it in my last recipe post, because I used it for royal icing, in which the egg whites are never cooked.  But ever since then, whenever I have a recipe that calls for whipped egg whites, guess what makes my life so…

  • style: cozy sweater

    katy
    25 Jan 2010 | 4:28 am
    I bought this sweater at BCBG during Fashion’s Night Out this fall, and even after a few glasses of champagne, I could tell it was an excellent purchase.  I’ve gotten so much use out of it — it’s comfortable, great for the weekends, and I get compliments every time I wear it.  Really, all I need now is for it to get warm enough to wear this instead of a jacket — I’m counting the days. BCBG oversize sweater, Splendid leggings, Zara tank top and boots.
 
  • add this feed to my.Alltop
    The Fresh Loaf

  • Something doesn't look right with my starter

    CyclingCraig
    9 Feb 2010 | 7:49 am
     Hi All I am totally new to bread, except for the "No-Knead" from cooks Illustrated. I received "Local Breads" as a gift over the holidays and found out how much fun making bread really is. Anyway, here is my issue: I am trying to make my first starter (Actually second, first time didn't work either) for sourdoughs and following the instructions from Local Breads. Start with 25g Rye, 25g AP and 160g H2O. Each subsequent day add 50g AP and 65g H2O (Giving a stir every 8 hours) Never discarding any until "Signs of ready". I am on day 9 right now, this is what it typically looks like 8…

  • Alcohol smell from bread 4 days old

    alinehuey
    9 Feb 2010 | 6:57 am
    I have been baking bread for 30 years and have learned so much from everyone's posts on this site as well as all the "leads" to other places. I switched to measuring the temperature of my WW breads and rolls to determine doneness (200 degrees) but I have noticed an alcohol smell if the bread has been in the bag after four days. There is no mold. I have wondered if some yeast is still active. The bread is very good and nicely browned. How high an internal temp could I go? Normally when bread is several days old I toast it but the smell turns me off so I pitch it. I never had this problem…

  • 2/8/10 - 65% Hydration Baguettes

    breadbakingbassplayer
    9 Feb 2010 | 5:06 am
    Hey All, Just wanted to share with you some baguettes that I made last night...  Nothing fancy, but I think they turned out pretty nice except for the slightly burnt bottom on a few of them...  These are 65% hydration using a firm 60% hydration sourdough starter and active dry yeast...  I think it's a variation on Eric Kaiser's Baguette Monge, but using American flours, and a firm sourdough starter instead of a liquid one...  It's probably closer to Dominique Saibron's baguettes that do use the firm sourdough starter...  Also, the 2nd one from the right is the one I…

  • 100% Whole Wheat Sourdough Success!

    Mebake
    9 Feb 2010 | 3:44 am
    Yesterday was a milestone in my Bread Baking quest. The seemingly defiant Wholewheat has been brought to its Knees, Well at least to me. This was a 100% Whole Wheat Sourdough Boule i Baked yesterday. Constituted of 100% White Whole Wheat flour i milled, and baked under stainless steel bowl on a stone. It is very mildly sour, and very tender and creamy/ nutty somewhat moist crumb. Credit and props go to:  thefreshloaf.com, and its members: David (dmsnyder), and SiaoPing (SiaoPing), for enlightening me on the stretch and fold method.              …

  • Vegan delicious

    littlegrasshopper
    9 Feb 2010 | 3:36 am
    Hello baking companions!   I am these days looking for recipes. I am searching specially vegan desserts. Do anybody know a really wonderfull recipe for an apple or pear tart, pie, or cake??(I have to confess that I do not know yet the differences between those terms...hahaha) Any help would be appreciated. Thank you so much and have a good day Pablo
  • add this feed to my.Alltop
    Homesick Texan

  • Chicken and sausage gumbo

    Lisa (Homesick Texan)
    3 Feb 2010 | 7:40 am
    Growing up in Houston, I’m no stranger to chicken and sausage gumbo. The city’s close proximity to Louisiana’s Cajun country insured that I knew plenty of kids with family names such as Boudreaux,...

  • Chocolate gravy and biscuits

    Lisa (Homesick Texan)
    27 Jan 2010 | 7:23 am
    A friend and I were comparing notes about our favorite childhood treats. As I was raving about my grandma’s chocolate pie, my friend said, “So how’s your grandma’s chocolate gravy?” Huh? Chocolate...

  • Queso flameado

    Lisa (Homesick Texan)
    20 Jan 2010 | 8:33 am
    I know that somewhere in my head there are eloquent words to describe my love of queso flameado, but right now I’m just too tuckered out from work to find them. Yes, I am very fortunate to have a...

  • How to make the best flautas

    Lisa (Homesick Texan)
    13 Jan 2010 | 7:43 am
    When I lived in Iowa City, a fellow homesick Texan was tired of the lack of good food, so he opened a Mexican restaurant called La Perlita. The name means little pearl in Spanish and this small...

  • Five things I love about Houston

    Lisa (Homesick Texan)
    7 Jan 2010 | 8:18 am
    I was born in Dallas and my family has been in the Dallas area since the early 1800s. But when I was nine we moved to Houston so that’s what I consider my hometown. Sure, Dallas may be in my...
  • add this feed to my.Alltop
    Tea & Cookies

  • It's a Book!

    Tea
    2 Feb 2010 | 5:45 pm
    Look what I have in my hot little hands—it’s here, it's a book! Two hundred and twenty pages, all my words (except one great joke supplied by my agent, thank you Danielle). All of it printed on lovely (read: expensive) paper, thanks to my wonderful editor Shannon. The design team did a gorgeous job. Even the cover feels good. And it's incredibly cute. It’s a book! Nearly four years ago a friend of mine (that same Danielle) read this post and told me I should write a book about meat. She sent me an email with five little words on it: The Butcher and The Vegetarian I laughed and said no…

  • Meyer Lemon Marmalade in a Can Jam

    Tea
    31 Jan 2010 | 9:38 pm
    I have a friend who doesn’t think much of Meyer lemons. He doesn’t understand what all the fuss is about. For this I’m going to forgive him. It doesn’t matter that he has a James Beard Award, we all have out blindspots. I personally don’t understand how anyone could ever like liver, and I don’t understand how anyone could not appreciate the sweet-tart flavor with mysterious, floral subnotes of a Meyer lemon.The first item I canned as an adult was a Meyer lemon vanilla bean marmalade. The vanilla rounds out the citrus, which can be a sharp flavor, and the whole combination is…

  • Stalking Wonder: Waves for Christmas

    Tea
    29 Jan 2010 | 10:25 am
    My mother recently moved from California to Seattle. All her kids and grandkids live here now, it only makes sense. What is the point of being so far away? What's the point of being in California—besides the great weather and the year-round bountiful farmers’ markets? She misses both of those things. The other thing she misses are the waves. Seattle is a city surrounded by water, but it’s not the ocean. While the water of the Puget Sound is salty, and it laps at beaches just off the city, it’s not a proper ocean with crashing waves and frothing surf. It just isn’t. That’s the sort…

  • A Passion for Pickling

    Tea
    25 Jan 2010 | 10:50 pm
    One day last summer I was wandering through the Vashon Island Farmers’ Market and I caught sight of the odd little green things above. To be honest, I thought they looked like miniature watermelons, ready to serve up at a dollhouse picnic. Lilliputian melons. But ever since my experience with the kiwi berries, I stop and try. I’m still kicking myself for missing out of half the kiwi berry season because I didn’t investigate these small green delights. And in fact, the basket of green mini-watermelons looked somewhat similar to the kiwi berries. Perhaps this was a different variety that…

  • The Surprising and Unexpected Redemption of Spaghetti Squash

    Tea
    20 Jan 2010 | 10:56 am
    It’s not the spaghetti squash’s fault that for years I’ve hated it—it was a case of mistaken identity. As a young child, when my mom said we were having spaghetti squash for dinner, I imagined a vegetable that, when cut open, would yield a steaming mound of buttery pasta. I was entirely unimpressed with the thin strings that my mother served with tomato sauce. It was a poor and disappointing substitute for the real thing. It’s been over twenty years since that meal, and I’ve not had spaghetti squash once. But recently at my brother’s house, while serving dinner to my two little…
 
  • add this feed to my.Alltop
    The Pioneer Woman Cooks!

  • Homemade Glazed Doughnuts

    Ree
    8 Feb 2010 | 6:37 am
    Let me begin this post by saying how excited I am to share this doughnut recipe with you. What can I say? Doughnuts are exciting. They thrill me to the bone. Second, let me lay one thing out on the table: Making good, raised doughnuts at home is not as easy as you’d think. For years (yes, you heard me) I tried in vain to make the perfect homemade doughnut—not just a fat, bready wad of fried dough with a sweet glaze, but a delicate, light ring of love with a slightly crispy surface and a wonderful flavor. Like “those doughtnuts”, and I don’t mean Krispy Kreme. I…

  • A Brief Superbowl Rundown, and Le Creuset Winners

    Ree
    5 Feb 2010 | 12:45 pm
      The winners for the Le Creuset French ovens are listed below. Meantime, I’ve made the shopping list for our Superbowl feast. After all is said and done, I thought I’d come clean and tell you once and for all what I’m making 48 hours from now for a sweaty room full of football-crazed humans. Well, maybe four or five football-crazed humans. But only if the weather holds up.   Restaurant Style Salsa. I made it last night in 2 minutes, 47 seconds. I timed it.     Drip Beef Sandwiches. Meat. Bread. Make ahead of time. Gooooood.      …

  • The Flame of Love

    Ree
    4 Feb 2010 | 7:44 am
      I haven’t had a giveaway here on The Pioneer Woman Cooks for quite awhile. Since the first of the year, I’ve had most of my cooking-related giveaways over on the Tasty Kitchen Blog (Please see Jaden’s post on Compound Butter this morning. Perfection.) and besides that, I’ve been busy cooking, eating, and padding my abdomen. Whoever said abdomens were supposed to be taut, anyway? Abdomens weren’t taut in biblical times and as far as I’m concerned, that’s good enough for me.   Did they have Coffee Haagen Dazs in biblical times? Conundrum…

  • Drip Beef, Two Ways

    Ree
    3 Feb 2010 | 5:53 am
    Drip Beef. To me, the name means Scumptious. Hearty. Drip Beef. To me, the name means Crowd pleasing. Yummy. Drip Beef. To me, the name means Hyacinth. Well, so many things mean Hyacinth to me—not just this flavorful, slow-cooked shredded beef slapped on a buttered bun and dipped in the cooking juices…though the significance of such beauty should never be underestimated. But Hyacinth is so much more than Drip Beef. How can I adequately describe her? Sweetness and Light. Goodness and Kindness. Selflessness and Generosity. Cracks up at her own jokes if she has two sips of wine.

  • A Tasty Recipe and Other Matters

    Ree
    2 Feb 2010 | 6:43 am
      This is a numeric list.   I just love numeric lists. They satisfy my deep psychological yearning for order.   My pantry sure isn’t going to satisfy that need. It’s a royal mess these days. Someone please come help. Thank you.   THE NUMERIC LIST   One. I made this blessed soup last night:   Because it’s Tuesday, I posted the step-by-step photos on the Tasty Kitchen Blog. Here’s the link: A Tasty Recipe: The Mushroom Soup I absolutely loved it. It warmed my pancreas.       Two. Speaking of the Tasty Kitchen Blog, yesterday…
  • add this feed to my.Alltop
    Chew On That

  • World Nutella Day

    svenetos
    5 Feb 2010 | 2:04 pm
    Nutella has spread (pun intended) all over the world, and has become so popular that there is actually a day devoted to it. In 2007, two American food bloggers in Italy created World Nutella Day. This year the holiday lands on Feb. 5.  So here we are, three years later, continuing to celebrate the worldwide domination of Nutella. And why shouldn’t we? It’s creamy, chocolate-y and completely addictive. It’s a kid’s dream: A chocolate-hazelnut spread that their parents allow them, and maybe even encourage them, to eat. This miraculous food aka Nutella is a product of the Ferrero…

  • War on Hummus

    Hillary
    8 Jan 2010 | 2:26 pm
    Hummus, the chickpea spread that many of us know and love, is now at the center of the latest Middle Eastern conflict. Forget land settlements and religious wars. Let’s focus on something a little more important like say,  who can make the largest serving of hummus? After some back and forth controversy, Israel now has the lead with a world record of more than four metric tons of hummus. The prior record had just been set in October by Lebanese hummus makers. But regardless of who is leading this war on hummus, we’re really just craving some hummus! Bring on the hummus recipes! …

  • Product Review: Decas Cranberries

    Hillary
    30 Dec 2009 | 1:27 pm
    Recipe4Living product testers got a chance to put some super sweet products to the test!  Decas dried cranberries, infused with additional flavors and antioxidants had our product testers busy in the kitchen. By using Recipe4Living recipes or their own original recipes, our product testers tried out Decas’ two different flavored cranberries: BluCrans and GrapeCrans. Check out what they had to say about these superfruits in the reviews below. Click here to see the full review on Recipe4Living!

  • Foodie Vocab #20: Au Poivre

    Hillary
    13 Nov 2009 | 7:16 am
    Every Friday at Chew on That, we test your foodie vocabulary by quizzing you on a new foodie word and supply delicious recipes to match! This week’s word is: au Poivre (adjective). Pronounced: \ō-pwäv(r)\ Please choose the most appropriate definition for au Poivre: a.) Covered with bread crumbs or grated cheese and browned (as under a broiler). b.) Garnished with fruit or vegetables that are cooked until tender in a seasoned liquid. c.) d.) Served with a generous amount of usually coarsely ground black pepper. BONUS: Every week I choose definitions that resemble other foodie vocab words.

  • Cooking With Stephanie Izard!

    Hillary
    10 Nov 2009 | 7:59 am
    Ever make fresh ricotta cheese? How about with Stephanie Izard? Last night I had the pleasure of attending a Whole Foods cooking class taught by the Top Chef Season 4 Winner and learned how to make fresh ricotta from scratch and how to incorporate this great cheese  into both sweet and savory dishes.  A Chicago chef, we cheered her on during her season of Top Chef and have been following every bit of info about her upcoming Chicago restaurant (breaking news about it later in this post). But most importantly, I got to come home with three great new recipes I wouldn’t have otherwise…
  • add this feed to my.Alltop
    Gastronomic Fight Club - Mischief. Mayhem. Soup.

  • What is Sous Vide

    snekse
    6 Feb 2010 | 3:23 pm
    Sous vide (pronounced sue–veed) is French for "under vacuum". In culinary terms, sous vide is a cooking method in which food is vacuum sealed then immersed in a water bath and cooked at a very precise and consistent temperature.Sounds simple, but there's much more to it than that. This is not meant to be a definitive guide to sous vide. Instead, this is meant to be a brief introduction along with some links to help you find more authoritative resources on the web, in print and elsewhere (including right here in Omaha!). This is also the first part of a series of articles we'll be doing on…

  • GFC Re-Launch Announcement

    snekse
    3 Feb 2010 | 2:12 pm
    As I mentioned about a month ago, Gastronomic Fight Club is looking for food writers to join our team. But there's more too it than that.Due to various forces, we'll be doing a complete site redesign. This will mean more frequent content, a better layout to find said content and hopefully the creation of some guides and resources to help you find the gastronomic best of the best the world has to offer.Unfortunately that means things might get *really* quiet around here for a bit (about 1-2 months). But we don't want to lose our valued readers who keep coming back week after week. So to help…

  • Best-ter-est of Omaha Restaurants Award Winners - 2009

    snekse
    8 Jan 2010 | 10:04 am
    We've closed the polls and tallied the votes. Once again a lot of great local restaurants took many top spots, while national and regional chains didn't fare as well in most categories. Several categories had big changes, several where very dispersed in votes and the new categories this year, especially the broad categories towards the end, were fascinating to see (I love the Most Overrated category). Voter turn out was not what we were hoping it would be, but that's a bit of a dilemma. We don't publicize much beyond our readers in order to keep the results of a higher quality. Finding really…

  • WANTED: Food Writers in Omaha, NE

    snekse
    6 Jan 2010 | 12:42 pm
    "Mark Kurlansky: Choice Cuts" by several_beesSo it's a new year, and with that new ambitions and a renewed focus. And some clarity. Here's what's become clear: I need your help.I've always wanted this site to be a collaborative effort, but I haven't aggressively sought out contributors in the past. That is going to change a bit this year. I am very aware that I don't have the ability to dine at and review nearly as many restaurants as I'd like, let alone cover the many other interesting food topics that I'd like. That is where I'm hoping some of you come in.If you have an interest in food…

  • Menu for Hope 6 - American Wagyu Beef by Morgan Ranch

    snekse
    14 Dec 2009 | 5:43 am
    Most of our long time readers by now are familiar with our end of the year fund raising efforts for Menu for Hope. For those not familiar, let me briefly explain.At the end of each year, food bloggers across the globe have united to run a world wide raffle to raise money for charity. The UN World Food Programme has always been the beneficiary of this charity drive. That has not changed this year, however, we will be supporting a new initiative called Purchase for Progress (P4P). P4P enables smallholder and low-income farmers to supply food to WFP’s global operation. P4P helps farmers…
 
  • add this feed to my.Alltop
    This Mama Cooks! On a Diet

  • Get 15% off Red Cross Mile High Chapter child and infant CPR and babysitter training classes

    Anne-Marie
    8 Feb 2010 | 11:18 am
    We all know that it’s important to be prepared in case of an emergency particularly when it comes for caring for our kids. Yet most of us haven’t taken an infant or child CPR certification course, thinking that it would take too much time or be too expensive. Well, if you’re living in the Denver area, the Mile High Chapter of the Red Cross is making it easy by offering once-a-month Infant & Child CPR Certification courses for $50. Use the special coupon code – BLOGGER – to get a 15% discount off the course. The classes take place in Westminster or Denver either on weekday…

  • A review of the Eat-Clean Diet Recharged by Tosca Reno

    Anne-Marie
    5 Feb 2010 | 6:53 am
    I’ve enjoyed dipping into The Eat-Clean Diet Recharged: Lasting Fat Loss That's Better than Ever over the past couple of weeks. Tosca’s philosophy is that we need to eat the way nature intended – lean protein, complex carbs, and healthy fats – no processed foods and lots of water. She believes that when you Eat Clean, you body functions the way it’s supposed to and you will feel and look better and lose weight. Many of us fall off the eating healthy or dieting wagon because of cravings. By following the Eat Clean way of life (it’s NOT a diet) your blood-sugar levels remain stable…

  • Healthy Super Bowl recipe roundup

    Anne-Marie
    3 Feb 2010 | 7:48 am
    A few more days to the big game! Have you decided what you want to serve yet? Here are some healthy recipes to help you out whether you’re throwing a Super Bowl party or bringing a dish to a potluck. Here at This Mama Cooks!: Beefy Squash and Zucchini Stew Pork, Squash, Butternut and Zucchini Stew Healthy Super Bowl dip recipe from Weight Watchers - Black Bean-Tomatillo Dip Healthy Super Bowl party recipes: crock pot pulled meat sandwiches Super Bowl party - Weight Watchers clam chowder soup Taco Soup Revisted Fajita Chicken (prepare ahead and freeze or make in your crock pot!) At Mom…

  • Score a nutritional touch down with these whole grain breakfast cookies

    Anne-Marie
    1 Feb 2010 | 6:52 am
    In my last enewsletter on How to plan a healthy Super Bowl party, I recommended that you have good breakfast so you won't be tempted to over indulge that afternoon during the big game. (Don’t get my enewsletter? Sign up here.) One idea is making a “breakfast cookie” using a variety of whole grains including salba. (See my post Healthy Super Bowl snacking with Salba Smart to learn all about salba and Salba Smart). Make these the night before, so you have something quick and easy to grab while you’re preparing food and getting ready for your Super Bowl party. Since these pack a lot of…

  • Healthy Super Bowl dishes: Beefy Squash and Zucchini Stew

    Anne-Marie
    29 Jan 2010 | 6:19 am
    If you’re looking for a healthy Super Bowl party dish that uses ground beef, you may be interested in making this dish since it feeds 16 and is only four Weight Watchers POINTS per serving. It’s based on a recipe from Taste of Home: The Ultimate Ground Beef Cookbook, which is now out of print. It’s a terrific cookbook for anyone who has a freezer full of ground meat. Try your library or used book store to find a copy. I made this last week for dinner. The kids loved it so much they asked for seconds. If you’re making it for supper, either halve it or freeze the leftovers for later.
  • add this feed to my.Alltop
    Cooking For Engineers

  • Equipment & Gear: Saber Kitchen Knives

    Michael Chu
    As a fairly picky, detail-oriented person, it's not often that I find a product that I like. It's even more difficult for me to be pleased once I've experienced a wide range of products that perform the same task but are of widely varying performance, quality, and feel. This is especially true of knives - so it came as a surprise that I would find myself wholeheartedly recommending a knife set from Saber Knives.

  • Test Recipes: Hatch Chile Infused Chocolate Truffles

    Michael Chu
    Invited to a Hatch chile themed food blogger potluck in Austin, I decided to make chocolate truffles infused with Hatch chiles. The exercise didn't go exactly as planned (probably due to procrastination and waiting until the last possible day to make them without any trials beforehand), but it was still fun and I think the truffles turned out pretty well. Here's what I did.Hatch Chile Infused Chocolate Truffles (yields about 32 to 36 truffles)

  • Equipment & Gear: Kapoosh Knife Block (not recommended)

    Michael Chu
    Tina and I have different preferences when it comes to knives. I have chef's knives that are well-suited to my hands and my cutting style, while she has her favorites. The problem is, my knife block has only two slots that will fit a 2-in. wide blade (and I want both of those slots). Tina uses a couple Japanese vegetable knives (also with 2-in. wide blades) so our options are limited - buy another knife block (only to use the two larger slots), get a cabinet mounted vertical knife rack (which is too large so sit on the counter and we can't wall mount it in our current place), get a…

  • Off Topic: Food, Inc

    Michael Chu
    I had been meaning to write up a review for Food, Inc. ever since I got to watch it last week. Unfortunately, I've been pretty busy with work and haven't had much of a chance to write. It's still hard for me to find much time, so I'll keep this review relatively short. For the really short version, read this next line: Food, Inc. is in imperfect documentary, but does an excellent job portraying the picture of how Americans get their food that the film sets out to portray.

  • Books: Fun Food Facts by Mike Bellino

    Michael Chu
    If you're like me, you love trivia. I enjoy all sorts of trivia in areas that I find interesting - science, computers, math, geography, world culture, television, film, and, of course, food. Mike Bellino, an electrical engineer who now focuses on microfarming, published a book last year that helps to fulfill my need for food trivia. It's called Fun Food Facts and it really is a fun read.Fun Food Facts is available in the following formats:Paperback
 
  • add this feed to my.Alltop
    Bakers' Banter

  • Super Bowl, Mardi Gras… Laissez les bons temps roulez!

    PJ Hamel
    8 Feb 2010 | 2:25 pm
    In case you’ve been out of touch – like, on a trip to Mars – and didn’t hear the news, the New Orleans Saints football team ended 42 years of gridiron futility Sunday night by winning America’s most media-crazed sporting event, the Super Bowl. Understandably, the citizens of New Orleans have gone wild. Bourbon Street, home of jazz and impromptu dancing (and various interesting traditions involving colored beads) has reportedly been rocking ever since. (more…)

  • Foolin’ with fusion: Thai Chicken Pizza

    MaryJane Robbins
    5 Feb 2010 | 2:00 am
    A whole wheat crust, spicy peanut sauce, chicken with a hint of citrus, and peppery cilantro topping. Thai Chicken Pizza is one of my craving foods these days, but I tell you, gentle reader, it was not always so. Let’s take a peek at my culinary past, shall we? (more…)

  • Hot stuff! Crème brûlée cake

    PJ Hamel
    1 Feb 2010 | 11:29 am
    Crème brûlée… cake? Isn’t crème brûlée that rich, inch-thick slab of vanilla cream covered with a crackly-crisp, caramelized sugar crust? Yes. So how does cake enter into this? (more…)

  • Sandwich bread fit for the King

    PJ Hamel
    28 Jan 2010 | 12:53 pm
    “Oh, that’s my FAVORITE bread!” “It never fails. It’s the one I make for sandwiches every week.” “Walter Sands bread… always and forever.” (more…)

  • This is probably not your mom’s Italian Wedding Soup. And that’s OK.

    PJ Hamel
    25 Jan 2010 | 2:52 pm
    Uh-oh, here we go again. Venturing into prime “You don’t know what you’re doing” territory. The land of “That isn’t the way my grandma did it so it’s wrong.” Dare I go here yet again? After much ado (and plenty of a-don’t) about flourless chocolate cake; major differences of opinion regarding how many ingredients go into the perfect pie crust; and most recently, controversy surrounding the absolute authentic way to make Chicago-style deep-dish pizza (hint: there’s no cornmeal in the crust. There IS cornmeal in the crust), it’s with great…
  • add this feed to my.Alltop
    My Sweet and Saucy

  • Valentine’s Day Sugar Cookies

    admin
    6 Feb 2010 | 7:15 pm
    Of course I wanted to get these photos up sooner, but the shop has been quite busy this week, so I’m squeezing them in right now! Before I show off the yummy sugar cookies I thought I would give you a sneak peak of the gorgeous photos that Sarah K Chen captured last week at her Blush Boudoir shoot that Linda Ly, from Grand Soriees, styled.  They asked me if I would like to send some sexy treats along with them and of course I couldn’t pass up the opportunity.  Here are just two photos from the shoot, but definitely check out her blog for more gorgeous photos! Aren’t they…

  • Do-It-Yourself Valentine’s Day Treats Featured on Brides.com

    admin
    4 Feb 2010 | 11:14 am
    I was very excited last week when I got an email from Brides.com asking me if I would like to contribute a fun and easy D0-It-Yourself treat for their readers!  Of course I said yes right away and went to work.  Over at our shop our delicious cake lollipops are always quite the hit and so I wanted to play off that idea, but make it a little more reader friendly. So instead of having to go through the whole process of make the actual cake pops I thought donut holes would be a great substitute. So if you are in for an easy and yummy treat for Valentine’s Day definitely go over and check…

  • Valentine’s Day Cupcakes

    admin
    2 Feb 2010 | 10:12 pm
    Well it’s that time of year!  Love is in the air and here at Sweet & Saucy Shop we are trying to help you show that love to those around you with some yummy treats that will put a smile on their face!  I had a lot of fun creating some new looks for Valentine Day treats and am excited to share them with you. First up custom designed cupcakes.  We are selling the jewel accent cupcakes in packs of two for $8, packs of 4 for $16, packs of 6 for $24, and packs of 12 for $48.  The sugar flower cupcakes are $10 each. For our mini cupcakes we are adding fun conversation hearts to them…

  • A Proposal & Wedding

    admin
    25 Jan 2010 | 12:26 am
    Well a lot of fun things have been happening at the shop recently!  A few months back the sweetest guy ever, Devin, emailed me asking if I was possibly up for him proposing to his girlfriend Kristen at our shop.  He said Kristen was a big fan of the blog and lover of sweets like me, so of course without thinking twice I said a big YES!  Time went by and Devin kept me in the loop with his plans of them flying to California and his thoughts on how to propose.  He designed the gorgeous ring himself and wanted me to make a cake with some of the design elements incorporated into it.  We set…

  • An Eventful Post

    admin
    15 Jan 2010 | 11:09 am
    Well as you probably know these kind of posts come up every couple months when I have so many small events that I want to feature, so I cram them all together into one large, mega post!  There is a lot of eye candy coming up, so definitely let me know what’s your favorite!  First off I recently got to do a wedding with Jesi Haack Weddings & Sarah K Chen at The Marvimon House (which I LOVE).  I met Jessica, the bride, at The White Dress in Cornona Del Mar when we did a wedding showcase there and we definitely hit it off.  She told me her and her fiance, Curt, wanted to have an…
  • add this feed to my.Alltop
    The Perfect Pantry

  • Chipotle peppers in adobo (Recipe: chipotle turkey meatballs)

    Lydia (The Perfect Pantry)
    8 Feb 2010 | 9:10 pm
    A few evenings ago, the friends who come to eat the food I cook and photograph for this blog -- friends who don't mind meals that are cold, poorly timed, mismatched cuisines, with portions missing out of every dish -- were talking about a cachepot (cash-POH), the decorative pot that...

  • The Perfect Pantry's foods of love (Recipe: sugar-free chocolate cupcakes)

    Lydia (The Perfect Pantry)
    6 Feb 2010 | 9:10 pm
    Every January 23, my husband Ted and I celebrate the anniversary of a warehouse fire in Newark, New Jersey. The fire consumed an entire city block, and firefighters battled all night, pouring water on a building that, in frigid winter weather, morphed into an ice palace. It was horrible and...

  • Other People's Pantries #106

    Lydia (The Perfect Pantry)
    5 Feb 2010 | 9:32 pm
    From Rhonda (The Garden Buzz), in Minnesota: My pantry is great, I know it -- compared to my old house where I used to keep things in a bathroom cabinet -- two side by side spaces with generous pull-out drawers, screened by richly-stained cabinetry. And still it is not the...

  • Brown sugar (Recipe: sweet and spicy tomato jam)

    Lydia (The Perfect Pantry)
    3 Feb 2010 | 9:04 pm
    Updated from a 2007 post, with new photos, links, and a new printer-friendly recipe. We have an elementary school science teacher in the family, so there is no excuse for the ignorance I am about to confess to you. A few months ago, Ted and I found a jar of...

  • Dijon mustard (Recipe: beef, ale and onion stew)

    Lydia (The Perfect Pantry)
    1 Feb 2010 | 9:04 pm
    When I moved into my very own apartment for the first time, back in the 1970s, I didn't know anything about cooking, so I filled my pantry with the things my mother had kept in her pantry. Unfortunately, she didn't know much about cooking, either. So it was years before...
 
  • add this feed to my.Alltop
    Cajun Chef Ryan

  • Mardi Gras, Saints, and Super Bowl 2010 Champs…The Perfect Storm?

    Ryan Boudreaux
    9 Feb 2010 | 7:25 am
    No, it’s not another tropical depression, or weather related tempest. It’s the fact that the Saints made it to Super Bowl Sunday and won right smack in the middle of Mardi Gras carnival season 2010. Yes, it’s a Perfect Storm of timing, elation, celebration, and party on getting Crunk for the biggest free show on earth! Follow along with Drick Perry from Mobile, AL and his Drick’s Rambling Cafe as he shares their Mardi Gras traditions today with Cajun Ham for Mardi Gras, while I share the New Orleans side of the carnival festivities. In the city that lives to eat, and finds any reason…

  • When The Saints Go Marching In…

    Ryan Boudreaux
    8 Feb 2010 | 12:27 pm
    I want to be in that number…and sure enough, we are definitely in that number baby! Who Dat? We Dat! Geaux Saints! We are so proud of our New Orleans Saints and the city is filled with excitement and joy like never before. The City of New Orleans is exploding with the biggest Mardi Gras celebration ever in its history. We have Drew Brees, Shaun Payton, Tracy Porter, Darren Sharper, Jeremy Shockey, Marques Colston, Devery Henderson, Pierre Thomas, Reggie Bush, Garret Hartley, Courtney Roby, Lance Moore, Robert Meachem, Randall Gay, Mike Bell, Malcolm Jenkins, Usuama Young, Jabari Greer,…

  • Super Bowl Sunday Means Super Eating

    Ryan Boudreaux
    5 Feb 2010 | 7:06 am
    With the Saints, “Who Dat!” and Colts in the Super Bowl this Sunday, many folks are getting their last minute super eating menus in order, so I thought it would be appropriate to share with you my Super Saints Super Bowl Super Eating Menu. Geaux Saints! In New Orleans, details indicate that grocery stores are seeing an invasion of shoppers who are putting together their Super Bowl parties, as David Blake tells from WWL Radio AM 870 in his report Super Bowl means super eating. Super Bowl Sunday Super Menu Chicken Enchiladas And this time it will be made with a homemade enchilada sauce…

  • Flat Iron Steak with Pineapple Salsa

    Ryan Boudreaux
    4 Feb 2010 | 10:22 am
    Monique chose this recipe from the Weight Watchers magazine “Five Ingredient, Fifteen Minute recipes” and found on page 35, this is an amazing preparation. This was our first time cooking and eating flat iron steak, and I have to say it is a very good cut of beef. Similar in shape to flank steak, but a whole other texture and flavor, this flat iron steak is also an interesting cut. It is rated by the North American Meat Purveyors (NAMP) as the second tenderest cut of beef, ranked just under tenderloin. In addition, I have to concur with the NAMP; this is not only a very flavorful steak,…

  • Bacon and Sun-Dried Tomato Alfredo Penne

    Ryan Boudreaux
    3 Feb 2010 | 6:07 am
    This wonderful pasta dish uses sun-dried tomatoes which are packed in olive oil, multi-grain penne pasta, specifically, the Barilla Plus brand, and a packaged light Alfredo sauce by Buitoni brand to produce this calorie reduced dish, another Weight Watchers favorite. Coming in at only 298 calories, this flavorful dish, while containing a few store brand specific items is actually very good and good for you too! In the Weight Watchers Magazine, you can find the original recipe on page 47 of the “Five Ingredient 15 Minute Meals” cookbook. Remember, the “five ingredients” exclude cooking…
  • add this feed to my.Alltop
    My Wooden Spoon

  • Get Your Munch On During the Game with VELVEETA Beer and Chorizo Dip!

    A Cowboy's Wife
    3 Feb 2010 | 3:00 am
    Down, set, HUT HUT VELVEETA!  Yep, it’s that time again, time for the championship football game that all of us football fans anticipate the whole year!  And what comes along with football?? That’s right!!! DIP!  You can’t watch such an exciting football game without dip and chips, come on now.   Not only do we root teams on like the Dallas Cowboys or Indianapolis Colts, but also our own home town six-man football team, the Highland Hornets.  We paint our faces and went to the State championship game last year but lost.  Good game though. I have used Velveeta for what…

  • Let the Food Challenge Voting Begin!

    A Cowboy's Wife
    31 Jan 2010 | 10:32 am
    Wow, the judges had a HARD time narrowing down the entries into the Hot Sauce, Honey, and Corn Flakes Food Challenge, in fact, so hard that they could only narrow it down to five instead of three!  That means it’s up to you to pick My Wooden Spoon’s Food Challenge winner for January!  Let’s get to it shall we? Here are your 5 finalists into the Food Challenge, in no particular order.  After checking each entry out, looking at creativity, usage of ingredients and all, please vote for your favorite.  POLL IS AT BOTTOM. (to see all the entries, check out my previous post.

  • Magic Bullet To Go Giveaway! OVER

    A Cowboy's Wife
    27 Jan 2010 | 11:45 am
    The big Sunday football game is right around the corner and what better helper could you ask for to help you make all those appetizing dips and delicious food than the Magic Bullet To Go! Well, maybe a chef to actually make the food for you right? lol I know many folks who have these small food appliances in their homes, including my mom. I personally am a kitchen appliance junkie, how about you? From what I’ve seen (because I don’t have one currently), you can do so many things in these from every day salsa to whipping up scrambled eggs to yes, chocolate mousse but this Magic…

  • Mooooooove Over 1000 Calories and Make Way for Skinny Cow

    A Cowboy's Wife
    27 Jan 2010 | 4:00 am
    One of the hardest things for me to find in my quest to get fit, is healthier sweet treats that are actually good and I’ve tried a lot. I had the chance to try Skinny Cow a long time ago and have been hooked ever since! Have you tried it? I LOVE the fudgesicles. Man those are good. Anyways, one of the places we buy ours at is Sam’s Club, especially since we buy so many other things in bulk from there due to how far we live from town. And of course, the one thing you always have to worry about is getting that ice cream home without melting right? You know what I’m talking…

  • Cupcakes and Cakes with Wilton and Little Man

    A Cowboy's Wife
    24 Jan 2010 | 3:34 pm
    When Wilton asked me to do a review, I had no idea all the wonderful goodies they would be sending would be so fabulous and make little man go CRAZY!! As a long time user of Wilton, I honestly knew this review would be biased because well, I have always loved them.   My son’s 4th birthday was so special because of his cowboy cake, made in a Wilton pan. He talked about that cake forever and still remembers it. He’s 16 now. Wilton, in my opinion, represents outstanding quality that is built to last for years and years; products that can be passed down for generations. In the…
  • add this feed to my.Alltop
    Dizzy Dee

  • Quick Pizza Base Recipe

    Dizzy Dee
    9 Feb 2010 | 3:27 am
    Making your own pizza base is usually quite a challenge – especially if you’re not too keen on all the hard work I got this recipe from my mother in law, and modified it a bit upon a colleague’s advice…. Preparation should take you about 10minutes, and baking should take at longest 20 minutes. 2 cups flour 1 cup semolina 6 table spoons oil 3 table spoon sugar 3 tea spoon salt 1.25 cup milk & water mix – but check consistency to be the same as that of play dough (always a bit more milk than water) Pre-heat oven to 160 degrees Celsius Knead until all flour has…

  • Fax From The Net?

    Dizzy Dee
    8 Feb 2010 | 10:18 am
    Someone asked me if it is possible to fax from the internet to a normal landline fax number. I have never done this, and haven’t been able to find a service offering of the sort. Do you know of a service like this? Obviously I need it to work to South African numbers, and preferably the service should be free Let me know if you’re aware of something like this please?

  • No More Ink!! Save The Trees – Print With Pencils?

    Dizzy Dee
    7 Feb 2010 | 8:25 am
    I found a very interesting concept today: A printer which prints in pencil – and its got a built in eraser too! If you’re interested to read more about this concept, read more at Yanko Design

  • Weekend At Last… But Not For Long

    Dizzy Dee
    7 Feb 2010 | 8:06 am
    Wow I had a hectic week, and I am so thankful that its weekend!!  I was SO pleasantly surprised when my husband came home with a bouquet of lovely roses on Friday!!  How romantic Today its Sunday, and nearly time for the new week… I must admit I am not too excited about the new week, and would definitely not have complained if the weekend was a day longer!! I am sooo looking forward to our beach holiday, but March is still some time away…  I know time will pass quickly, but can it ever pass fast enough if you’re heading for a holiday?

  • Smoking Snake?

    Dizzy Dee
    2 Feb 2010 | 3:57 am
    I thought the worm smoking a hookah pipe in Alice in Wonderland was interestingly far fetched, but I heard today that there’s a guy in Taiwan with a pet snake, which actually smokes cigarettes!?! The owner of the snake smokes a packet or two cigarette per day, and the snake apparently went after a stub which the guy dropped on the floor, and took a drag!? Now the snake smokes one cigarette in the morning, and one at night.  This whole (very entertaining) story according to 5fm, on my way home this afternoon. This is the picture which is suppose to prove it – I know its…
 
  • add this feed to my.Alltop
    Cooking with Amy: A Food Blog

  • Valentine's Day Giveaway

    Amy Sherman
    8 Feb 2010 | 11:41 am
    Is Valentine's Day a silly holiday? Sure it is, but any excuse for being romantic or showing your love is a good thing. Spending a lot on dinner, flowers, perfume or candy on Valentine's Day is showy, and not very original. I actually prefer something homemade or just a little bit unusual or unique. To me, going out of your way says "special" and really, that's what everyone wants anyway, to feel special. This year I will be out of town for Valentine's Day so while I won't be cooking dinner that night, my honey will enjoy something baked from scratch with love. Would your special someone…

  • Farro & Winter Vegetables Recipe

    Amy Sherman
    1 Feb 2010 | 8:10 am
    I'm finding it hard to drag myself to the farmers market this Winter. It's cold, it's wet, it's sometimes muddy, and let's face it, it's not like I'm going to find luscious peaches, cherries or tomatoes. My haul last weekend consisted of baby cauliflower, Tuscan kale, French radishes, baby carrots, broccolini and sauerkraut. Healthy and delicious, but hardly anything to get excited over. Of course everything I bought was fresher and possibly a bit tastier than what I could have found in the supermarket. The baby carrots I bought were real baby carrots, and not those fake machine rounded…

  • Fancy Food Show Winter 2010 Cool Stuff

    Amy Sherman
    25 Jan 2010 | 7:28 am
    There were a number of things I saw at the Winter Fancy Food Show that really intrigued me this year. But tasting something is not the same as cooking with, or trying something in my own home kitchen, so I decided I would put some of the most provocative products into a separate post from my favorites. Hopefully this makes sense. Next up will be the trends from the show and beyond...If you love cheese, how can you not fall head over heels for this wedding cake? It's made entirely of Cypress Grove chevre and lovely fresh flowers. For someone who prefers cheese over sweets, it would be a…

  • Fancy Food Show Winter 2010 My Favorite Things

    Amy Sherman
    22 Jan 2010 | 8:31 am
    Here's the thing about the Fancy Food Show, you have to kiss a lot of frogs before you meet the prince. There are thousands of products to sample and not nearly enough time to try them all, so I let my intuition guide me and keep my eyes peeled for what could be something delicious (plus I ask everyone I can about their best discoveries). Today I'm excited to show you the things I loved the most. Next I will show you some cool new discoveries that I think have a lot of potential...So without further ado I give you my top 10 picks!Please don't be offended but I affectionately call this salted…

  • Macaroni & Cheese with Spanish Peppers: Recipe

    Amy Sherman
    21 Jan 2010 | 6:48 am
    I love quick and easy recipes. So I must confess, when I make macaroni and cheese I generally cook it on the stove top and subsequently eat it as fast as I can get it onto my plate. But if I had my choice, I like a bubbly casserole of macaroni and cheese, moist, oozing with cheese, spiked with a little hot mustard and paprika. The perfect macaroni and cheese for me would also have some chewy cheese around the edges and a crisp topping for contrast. I wondered, does everyone prefer this style? So I asked on Twitter and fifty nine people told me they prefer baked macaroni and cheese and about…
  • add this feed to my.Alltop
    Carrie's Sweet Life

  • Chicken with Balsamic, Bacon, Mushroom cream sauce

    Carrie
    30 Jan 2010 | 7:43 am
    This morning when I went to work I took out a package of chicken, with NO idea what I would be doing with them. During the day I decided I wanted some kind of cream sauce, and mushrooms were sounding excellent. And this dish was created. I am SOOO proud of myself for creating this totally from scratch. Normally I find a couple different recipes and adapt to what I want, but this was totally from scratch. As soon as Adam finished his plate he asked me when I would be making this again, I guess he kind of liked it! This was an A-M-A-Z-I-N-G dish, it had wonderful flavor, not to creamy, not to…

  • Meatloaf

    Carrie
    28 Jan 2010 | 4:31 pm
    I love meatloaf, Adam and my dad say they don’t like it. I went with this recipe anyway as Adam has eaten my normal meatloaf and told me he likes it so I was hoping to sway my dad as well Well they both took seconds and said they liked it! Success. I personally didn’t love it, it was good but not as good as this one. I think in the future I will use that recipe and use bacon on top as it gives it great flavor. Meatloaf (From: Pioneer Woman Cooks) 1 cup milk 6 bread slices 2 pounds ground beef 1 cup grated Parmesan cheese 1 teaspoon salt 1/2 teaspoon seasoning salt Freshly ground…

  • Penne with Shrimp and Herbed Cream Sauce

    Carrie
    26 Jan 2010 | 2:31 pm
    This year I turned the big 25. I am still in denial and want to be about 22 again. I just feel SO old being 25. I know I am not “old” but man that sounds like a big number, and to be 25 married with a child. WOW! I guess my taste have changed in 25 years. I am not a seafood person and don’t like chinese. This year I requested Adam make me a seafood dish and that we go to PF Changs. Both were amazing!! Adam made this dish with no questions asked, he did use dried herbs and used the amount called for so it was a little over herby but otherwise EXCELLENT dish. Penne with Shrimp…

  • Cherry White Chocolate Cookies

    Carrie
    25 Jan 2010 | 7:28 am
    My wonderful friend Amber sent me a Care package shortly after Christmas, she included a bunch of baked goods and two outfits for Maddy. One of the baked goods where dipped cherry cookies, I had trouble sharing with Adam, they remind me of spritz which are my favorite cookie ever but these are bigger, with more flavor. Maddy sporting her new outfit. Thank you Amber! You need to make these cookies ASAP! I cannot wait to make them again, I am very glad I brought most to work otherwise I would of eaten the whole batch! Dipped Cherry Cookies (Found On: Ambers Delectable Delights, Originally…

  • Chicken Fried Steak

    Carrie
    24 Jan 2010 | 6:11 am
    I asked for Pioneer Woman’s cookbook for Christmas and was lucky enough to get 2 copies. I returned one but ofcourse kept the other and paged through and found many recipes I want to try. Another great thing is it has pictures of every step, which is the way Adam likes to cook so maybe he will make more meals This was the first recipe we tasted out of it. Sadly Miss. Maddy had other ideas of us eating a hot meal and was having a rough night so by the time we both got to eat ours were cold and it wasn’t as good, but the flavor was good and I am guessing it would be excellent hot.
  • add this feed to my.Alltop
    Scrumptious Photography

  • Chocolates from Vintage Plantations

    kimberly salem
    2 Feb 2010 | 6:44 am
    When I found out that one of my friends had started dating a chocolatier, I knew it was my duty to obtain some of his chocolates to taste test for my blog :) He was kind enough to send over a box for me to try. His company, Vintage Plantations, not only produces yummy chocolates, but it's focused on helping small chocolate business in the countries where the beans actually grow. Here's a quote from the site: "Our products are made only from fermented, native original Vintage cocoa beans and honor the local flavor of the plantations, each harvest, and the distinctiveness of beans from one farm…

  • Farmer's Market

    kimberly salem
    24 Jan 2010 | 10:54 pm
    I stopped for a few minutes at a recent farmer's market near my office. It's so amazing how beautiful fruits and vegetables can be :) Luckily, I had my camera with me and shot some frames. Macoun apples — my very favorite kind. They had some amazing root veggies! They had a few flowers at the market as well. Calla lilies are so elegant :) As you all might be able to tell, I've decided to just go with the flow and post whenever I have something to share that I love. I have a couple of posts on deck involving chocolate and pie... can't beat that :)

  • Michael Psilakis - How to Roast a Lamb

    kimberly salem
    22 Dec 2009 | 10:56 pm
    A few weeks ago, my husband, our friend and I headed over to the Astor Center for a dinner inspired by the amazing Greek chef, Michael Psilakis. (Check out an article about the night here). I was a little apprehensive — after all, the menu started off with octopus! — but everything was magnificent and I enjoyed every second of my dinner. Here's Michael at the helm: As part of the fee for the night, we all got copies of his new book, How to Roast a Lamb: I haven't cooked anything from it yet, but judging by the delicious dinner, I definitely will soon! The book has a lot of really…

  • Magnolia Cupcakes

    kimberly salem
    17 Nov 2009 | 11:06 pm
    During a recent engagement shoot, the future bride and groom and I headed to the Magnolia Cupcakes near Radio City. Here are a few pics of the baked goods that I wanted to share! It was so cute inside and not nearly as busy as I'd feared (no line wrapping around the outside of the store as the rumors go!)I tried a pumpkin spice cupcake and it was very tasty :) Can't beat their vanilla vanilla though, if you're in the mood for as-sweet-as-possible!

  • "Ice Cream" Cupcakes

    kimberly salem
    16 Sep 2009 | 7:52 pm
    This is not actually a bowl of ice cream, it just looks like it! :) Nope... it's a delicious, and more durable, cupcake. I didn't know quite what to make of these when I saw them in the case in my local Whole Foods, other than I had to get one!! There is some serious buttercream on these guys.And the chocolate shell was delicious ;)No recipe this time, since it's more about the decoration, but I would love to see if anyone gets around to making some like this!! I also wanted to leave you all with something sweet, since I'm heading out on vacation for the next couple of weeks. I'm sure I'll…
 
  • add this feed to my.Alltop
    Inkwatu

  • The New St. Pete Dali Museum and politics

    Hilton Kean Jones
    9 Feb 2010 | 4:56 am
    New Dali museum under construction The new Dali Museum The new Dali Museum being constructed right next to Mahaffey Theater looks exciting. I hadn’t driven down that way until just recently and what I saw took me by surprise. I’m not sure if this is the front or the back of the new museum–that fits with the nature of the art that’ll be inside, I guess–but I love the huge caterpillar of windows climbing up and over the wall. For more on the new museum, which was begun in 2008, see FAQ. For more photos and a webcam, see Dream. You can stay informed of events at the…

  • Urban Rainbow

    Hilton Kean Jones
    6 Feb 2010 | 7:29 am
    There’s probably no greater photographic cliché than a rainbow, but unexpectedly seeing one, especially when you need a lift, is no cliché. This morning’s was very welcome. No point going out looking for them, of course…they just happen to you. Most images link to larger images. Copyright © 2010 Inkwatu. This Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, the site you are looking at is guilty of copyright infringement. Please contact legal@inkwatu.com so we can take legal action immediately.Plugin by…

  • Stella’s Deli & Gelato

    Hilton Kean Jones
    4 Feb 2010 | 9:37 am
    The Tampa Bay area has a large number of first class restaurants, but not as many New York style delis as I would like. (Admittedly, I’d like one on every block.) There’s Jo-El’s Delicatessen & Marketplace (Jewish), European Goodies (Polish), and Mazzaro’s Market (Italian) plus a number of ethnic markets (Bosnian Bakery, Cafe Mozart, Dong A, and many others), but there’s a new place that is fast becoming a favorite of mine and has already earned a secure position in the company of the aforementioned establishments: Stella’s Deli & Gelato, in Gulfport.

  • Sidewalk art: drain warning

    Hilton Kean Jones
    31 Jan 2010 | 12:29 am
    Most images link to larger images. Copyright © 2010 Inkwatu. This Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, the site you are looking at is guilty of copyright infringement. Please contact legal@inkwatu.com so we can take legal action immediately.Plugin by Taragana InkwatuDelightsNearAndFar HOME | HILTON | INDEX | TAMPA BAY RESTAURANTS | BLOGROLL | STORE | PHOTOS Amazon.com Widgets

  • Lentils with yogurt and garlic

    Hilton Kean Jones
    30 Jan 2010 | 8:31 am
    Just a quickie recipe: make lentils your usual way. For me, that means putting them in medium size crockpot, covering with vegetable (or chicken) broth up to near top of pot, dumping in an entire onion chopped, two (or three!) handfuls of peeled garlic buds, 1 Knorr’s bouillon cube (veg or chicken), 1/4 teaspoon of cayenne pepper, 1/2 teaspoon of turmeric, 1 teaspoon ground garlic, and 1 teaspoon of Bell’s Stuffing Seasoning. (I usually don’t add salt to my recipes so you might want to do that.) After the beans are tender, I serve in bowls, adding a half (or whole) small…
  • add this feed to my.Alltop
    Fun and Food Blog

  • Chance to Win a 1000 Dollar Scholarship!

    5 Feb 2010 | 11:17 am
    With the growing interest in social networking, it is no surprise that pretty much anything and everything can be discovered, shared, exchanged and distributed through the social media; it has opened the doors for people all around the world to unite and learn, filling up a void that existed in the online world a few years ago. So when I received an invitation to join NAPW, read about this institution, and spread word about their upcoming scholarship if I found it to be worthy, I thought it... Please Click the Title for the Full Post

  • Tandoori Aloo Masala (Potato Curry)

    22 Jan 2010 | 11:29 am
    Its been raining like hell in North California since past couple weeks, and looks like more rain is on the horizon! Its one thing to sit at home sipping hot tea and enjoying Bhajiyas while hearing the pitter-patter of the rain, and totally another boring story to be driving to work each day in these nasty showers! Nevertheless, whenever I am down, I turn to food for comfort, and making and eating a nice comforting meal always help to lift your spirits! This hot and spicy Tandoori Aloo Masala is... Please Click the Title for the Full Post

  • How to Make Your Own Soy Milk

    7 Jan 2010 | 11:52 am
    Many people have allergies to dairy, or are lactose-intolerant, making it inevitable for them to use milk alternatives, thereby choosing Soymilk instead of regular milk. And though several brands and flavors of Soymilk is available out there in the stores, if you use it on a daily basis, this can get to be an expensive affair! But, by making your own Soymilk at home, you can save tonnes of money, as well as get fresh milk every 3-4 days. Its really easy, and unbelievably cheap, plus you can use... Please Click the Title for the Full Post

  • 10 Minute Peanut Brittle Microwave Recipe

    30 Dec 2009 | 11:02 am
    I might be a tad bit late in posting this easy Christmas treat recipe, but when a 5-month old governs your life, its hard to squeeze out time for blogging! In any case, I think you'll find several occasions to make this hassle-free Peanut Brittle which is a great treat all year round. What's more, this fail-proof 10-Minute Microwave recipe makes it very easy to enjoy this favorite dessert with friends and family. And it will undoubtedly be loved by your kids too. For delicious variations,... Please Click the Title for the Full Post

  • Paneer Bhurji (Scrambled Paneer Masala)

    17 Dec 2009 | 11:49 am
    What can be more appealing than a quick and easy Paneer recipe that can fill your dinner table with a bit of extra spice and flavor, without breaking your back after a hard day at work! Paneer Bhurji, also known as Scrambled Paneer, is just the thing you need to get oohs-and-aahs out of your family even on a weeknight. Just toss in some cottage cheese with some chopped vegetables and a dash of spices and you are all set. Serve it with fresh Chapatis or Naans. It not only makes for a deliciously... Please Click the Title for the Full Post
  • add this feed to my.Alltop
    RealEpicurean.com

  • Jerusalem Artichoke Soup Recipe

    scott
    31 Jan 2010 | 10:30 am
    The Jerusalem Artichoke is a really underused vegetable which looks looks a bit like a potato, has a texture a bit like a radish, and tastes nothing like either. It is actually the root of a species of sunflower and has a really unique earthy flavour. Jerusalem Artichoke It is this flavour which lends itself especially well to a simple soup. While it may seem a recipe cop-out to simply make a soup out of every vegetable which comes along, this served up with a touch of double cream and just a few drops of truffle oil on top can make a really impressive first course. You could also skip the…

  • In The Bag: January 2010 Detox Edition

    scott
    19 Jan 2010 | 11:19 pm
    The snow has finally melted meaning that Christmas now, surely, is over.  After all that seasonal indulgence, now is the right time to make yourself feed better with a little detox.  This month Julia at A Slice of Cherry Pie is hosting our seasonal food blogging event “In The Bag”, and we’ve got a great one lined up: Bag Contents: Lemons Garlic Sesame seeds Entry Details All you need to do to enter this event is make a dish using the ingredients and blog about it then send an email with ‘In the Bag in the subject line to asliceofcherrypie AT yahoo DOT co DOT uk…

  • ITB: Christmas 09 Roundup (and being under ice)

    scott
    11 Jan 2010 | 4:13 pm
    What a strange winter.  Last thing I remember, there was a summit about global warming, then I opened my presents, and next thing *BAM* – Britain is covered under a sheet of snow and ice.  I can barely get my car out of the street, let alone think about what to cook next. What happened there, then? Britain Under Ice In amongst all of the snow slush, I’ve somehow managed to salvage the entries for Christmas 2009’s Seasonal Food Blogging Event “In The Bag“.  For this even I challenged food bloggers to come up with a dish using the ingredients of cranberries,…

  • Merry Christmas 2009 And a Clementine Christmas Tree Cake Recipe

    scott
    25 Dec 2009 | 7:28 am
    Can you believe it is that time already?  It seems only a moment ago when I started preparing for Christmas, and yet it is probably already too late to tell you about our Christmas Tree Cake.  Still, there’s always next year, and this cake would work just as well baked in any bundt pan, not just the incredibly festive shape pictured (tin available to buy here). Merry Christmas! Christmas day is already well under-way here; the presents are opened, Mia is happily playing with all her new toys, and I’m contemplating what to make with my KitchenAid ice-cream maker attachment…

  • Lemon Trickle Cake / River Cottage Everyday Cookbook Review

    scott
    22 Dec 2009 | 12:44 pm
    When I first heard about the new River Cottage book (Everyday) coming out this year I asked practically every family member to buy it for my birthday.  Luckily for me one of them agreed, and I can now happily confirm that this is yet another great book from Hugh Fearnley Whittingstall. The image below, by the way, is our attempt at following one of the recipes in the book – the sharp tasting Lemon Trickle Cake.  After all, what better way to review a book than to test one of the recipes in practice?  More about that later… Lemon Trickle Cake For those of you who, like me,…
 
  • add this feed to my.Alltop
    A Yankee in a Southern Kitchen

  • Sally Lunn Bread

    Kim Morgan
    8 Feb 2010 | 6:49 am
    Sally Lunn Bread has been on my “To Bake” list for quite some time. Actually it was so simple to make that I regret putting it off for so long. The dough is soft as it is laden with butter and eggs and promises to be a treat. I almost always can tell how my yeast-leavened breads will ultimately be; by the way the dough feels. I expect this bread to be a treat which can be eaten either hot out of the oven or at room temperature. My plans are to try the hot out of the oven version. It is a sunny yet chilly day today in Charleston. The windows are cracked open just a tad, for fresh air to…

  • Southern Praline Crunch Layer Cake

    Kim Morgan
    18 Jan 2010 | 4:29 pm
    This is a grand cake and although it may appear daunting and overwhelming to bake and assemble, it isn’t. I have the pleasure of catering a birthday cocktail party next week for 100 people and this is one of three cakes that will be served alongside my Chocolate Layer Cake and Coconut Cream Cake. The party is a blend of Southern/Italian cuisine. I am finalizing the plans and adapting a few recipes for the event. The menu is impressive and I am counting on my team to help me carry it out. Some of the choices are tried and true while a few new recipes will be included. I’ll have…

  • EMPANADAS de CARNITAS

    Kim Morgan
    5 Jan 2010 | 1:38 pm
    Right after Christmas I took a road trip to New England to visit family for the New Year.  We were welcomed by tons of snow and blustery cold days and of course lots of great food.  Coming down with a cold upon arriving has left me tired and worn, but I always manage to perk up at meal time. My mom made a huge platter of warm empanadas the other day to welcome the huge household gang upon returning from a trek in the snow. A trek I missed in lieu of a nap. But none the less , it is possible to work up a good appetite from taking a rest. The empanadas were easy and the perfect solution for…

  • CHRISTMAS YEAST BREAD

    Kim Morgan
    6 Dec 2009 | 7:11 am
    When holidays approach the requests are voiced just in case. In case what I often wonder. In case I forget to make the favorite dishes and baked food, which I have never forgotten to make every Christmas season. I failed to share this recipe last season and vowed to include this Christmas Yeast Bread early on-so that you have time to make it again This divine bread is easy to make, and when it gets a touch stale if it stays around that long, is the perfect toasting bread.  Even though I make my own Christmas Bread every year, and lots of them, my father always sends down a loaf that he baked…

  • Savory Galettes

    Kim Morgan
    19 Nov 2009 | 5:21 am
    This is the second time that I have shared a meal with you and left you high and dry to find the recipe yourself. My apologies before we get started for this gross negligence. Frankly, I am doing you a favor. If you have any desire to make these savory tarts, then you should buy the cookbook Tartine. If you not want to make the commitment then by all means head to your local library and get a copy of the book. Should you check out the book, and find yourself cringing as the day to return it draws near as I did, then by all means give yourself a treat. I have made many things from this book,…
  • add this feed to my.Alltop
    Kalyn's Kitchen

  • Slow Cooker Recipe for Louisiana-Style Red Beans and Rice

    Kalyn
    8 Feb 2010 | 7:36 pm
    I first went to New Orleans sometime in the early 1990s, attending the National Education Association Representative Assembly, representing my local teacher's association. Of course, I was captivated by the food, and I tried so many things that I'd never eaten before. I went back to New Orleans several more times for meetings, and one dish I always sampled whenever I saw it on the menu was Red

  • Recipe for Amy's Amazing White Chicken Chili

    Kalyn
    6 Feb 2010 | 4:36 pm
    Tomorrow is one of the biggest chili-eating days of the year, and if you haven't picked your chili recipe yet this white chicken chili from my sister-in-law Amy is one of the best chilis I've eaten for a long time. If you don't make this for the Superbowl be sure you try it some other time, because this is a chili recipe you don't want to miss out on. In fact, when you hear the story about

  • Friday Night Photos: Shrimp for the Superbowl (and Not Just for Saints Fans)

    Kalyn
    5 Feb 2010 | 7:10 pm
    My brother Mark and his wife Lisa have hosted the Denny Family Superbowl party for many years. This year they have a new theater room with an enormous TV, so I'm guessing for those who plan to watch the game the party will be better than ever. Mark bravely posted a message on our family blog reminding people that some family members are trying to eat healthy foods. That got me thinking about

  • Recipe for Lake Powell Spicy Rice

    Kalyn
    3 Feb 2010 | 7:39 pm
    (Updated and added to Recipe Favorites February 2010) Since the Saints are playing in the Superbowl this weekend, I've been having fun rediscovering my love for Tony Chachere's Creole Seasoning, but once again I'm sticking to my story that it's just a coincidence that all these recipes with Creole Seasoning are showing up this week. Actually this recipe for Spicy Rice is something I came up

  • Recipe for Spice-Rubbed and Roasted Fish Fillets (Orange Roughy, Halibut, Cod, or Tilapia)

    Kalyn
    2 Feb 2010 | 8:11 pm
    Some people are going to find it suspicious that a certain team made it into the Superbowl and for the second time in less than a week I'm featuring a recipe that contains Tony Chachere's Creole Seasoning, but truly, it's just a coincidence. Of course, I love the city of New Orleans and I've never been to Indianapolis, so if I cared about who won the big game I guess I'd pick New Orleans. But
  • add this feed to my.Alltop
    Feeding Groom

  • Claudia's Baked Ziti

    29 Jan 2010 | 9:50 am
    Describing food can be so challenging at times.Yeah, yeah talk about depth of flavor, ease of preparation.How the meatiness of something tickles the fancy of something else in the dish and it all comes together in one big explosion…your taste buds are flipping out…Whatever.Well, as far as this Baked Ziti goes, it has all of the above but why bother when one word describes it.Outstanding.This recipe is from a dear friend who is new to the blogging world and has taken on Beard on Bread by James Beard and is baking her way through it.Check her out here.And check out those fabulous bowls the…

  • Shrimp and White Bean Stew with Braised Broccoli Rabe

    16 Jan 2010 | 8:09 am
    Cold weather?Check.Roaring fire?Check.Candles lit?Spicy shrimp and white bean stew simmering on the stove?Broccoli rabe braised?Check.Check.Check.Wine glasses refilled?Big fat check!Eat!Shrimp and White Bean Stew with Braised Broccoli Rabe Adapted from Joyce Goldstein's Kitchen Conversations1 can great northern beans, drained and rinsed1 large sweet yellow onion, chopped8 fat cloves garlic, smashed and chopped2 small bay leavesTwo good shakes crushed red pepper flakes8 whole canned San Marzano tomatoes, chopped coarselyCoarse salt and freshly ground black pepper1 - ½ cups seafood stock if…

  • Rigatoni with Lamb Sauce, Fresh Tomatoes and Mint

    9 Jan 2010 | 7:06 am
    Fresh tomatoes and mint.In the dead of winter.Well, why the hell not?If you’re hungry and you happen to have all the ingredients to a divine dinner, are you going to punish yourself because it might not be the “correct” time to eat something. The Food Police need to lighten up a bit.The wonderful Campari tomatoes on the vine work great for this. And fresh mint is not hard to come by.Combine with a simple saute of ground lamb, onions, fat garlic cloves and spicy fresh ginger and you’ve got a quick meal that will knock your socks off.And offer hopes of warm weather during an Arctic…

  • Cauliflower Puttanesca

    12 Dec 2009 | 8:37 am
    Jamie Oliver is my new best friend.Of course he doesn’t know it.But he has gotten me out of the cooking doldrums. Check out his website. Just reading his recipes makes me smile.Not to mention eating his food.The concept is brilliant.Make a puttanesca sauce, bury the whole cauliflower in it and drizzle with olive oil. “Bake” it on top of the stove. People, this is face down in your plate good.And easy. “Smashing’ as he would say.Cauliflower Puttanesca aka "Killer Cauliflower"Adapted from Jamie Oliver1 medium sweet red onion, peeled, cut in half and sliced thinly1 medium sweet yellow…

  • Curried Turkey and Wild Rice Soup

    6 Dec 2009 | 8:41 am
    There’s a theory that if you talk about an upsetting experience you have, it helps to get your feelings out in the open and you can move on past the unpleasantness.Welcome to my Thanksgiving.Things for the celebratory evening at the Red Brick Ranchero were in place.Food cooked beautifully, witness the pictures.HOWSOMUCHEVER….when said food was served, it was not as it had presented itself.The cranberries did not accept the gelatin that would make them stand up and be accounted for.They refused same and, well, there you go.Cranberry Soup.If only they had let me know ahead of time.I would…
 
  • add this feed to my.Alltop
    Chocolate Bytes

  • Raspberry Chocolate Heart Tart

    Heather R.
    8 Feb 2010 | 1:50 pm
    Raspberries and chocolate go together as deliciously as, well, strawberries and chocolate, and peanut butter and chocolate, and… you get the idea! For this Valentine’s Day, instead of buying something pre-made (though there’s nothing wrong with that!) surprise your loved ones with this yummy chocolate and raspberry tart. Raspberry Chocolate Heart Tart from nestle 1 purchased refrigerated pie pastry for 9-inch pie 1 cup (6 ounces) Nestle Semi-Sweet Chocolate Morsels 2/3 cup sweetened condensed milk 2 teaspoons vanilla extract 2 cups raspberries, rinsed and dried Sifted…

  • Chocolaty Weekend Links

    Heather R.
    7 Feb 2010 | 8:58 am
    Is anyone else counting down the days until Valentine’s Day or is it just me? Actually, I know my kids are too, and that might be because I like to do something special for them for breakfast on that day. Usually it’s little individual boxes of chocolate for each them with one of those breakfast pies and some strawberry milk, but since Valentine’s Day is on a Sunday this year I can spend a little more time on it, and the ideas below will come in handy! ~ Rocky Ledge Bars at Erin’s Food Files ~ Very Chocolate Cake from Na Miotle ~ Snow Day Skillet Cookie at Ezra Pound…

  • Lindt Valentine’s Day Giveaway

    Heather R.
    6 Feb 2010 | 8:34 am
    One of my favorite things to indulge in this Valentine’s Day season (it’s a whole season now, right?) are Lindt’s truffles and hearts from their Valentine’s Day collection. Lindt’s truffles are available at most retailers nationwide and are the perfect gift for a loved one or for stocking up your own personal chocolate stash! Lindt has very generously offered up three Valentine’s Day gift baskets for three Chocolate Bytes readers! These gift baskets include: Lindt Crystal Heart Tin: a sure way to add a little sparkle to the night, it features glittering…

  • Dunkin Donuts’ New Chocolate Menu

    Heather R.
    4 Feb 2010 | 10:07 am
    February is Chocolate Lovers Month at Dunkin Donuts, and throughout the month they’ll be offering new affordable chocolate menu items, including some treats for under a dollar. The new dollar options include the Triple Chocolate Donut, which is a chocolate cake donut topped with chocolate frosting and milk chocolate chips, and the Sprinkle The Love Donut, a chocolate frosted yeast donut topped with special heart-shaped sprinkles. Both are available at the suggested retail price of 89 cents. Also making their debut this month are the White Chocolate Latte, which is served topped with a…

  • V-Day Giveaway: $25 See’s Candies Gift Card

    Heather R.
    2 Feb 2010 | 10:31 am
    One of my favorite holidays is Valentine’s Day, and the biggest reason for this is because my dear husband knows the way to my heart, which is to load it up with See’s Candies! See’s Candies is always on the ball with their chocolate gifts, which include but are not limited to the traditional chocolate-filled heart boxes, Scotchmallow hearts, Hot Hearts candies, and even sugar-free bars. See’s has generously provided me with one $25 gift card (that can be redeemed online, so you don’t need to live close to a store) to be given away to one lucky Chocolate Bytes…
  • add this feed to my.Alltop
    IntheGym.net

  • Best of the Best in Workout Music: The 2008 Hip Hop Edition

    4 Feb 2010 | 7:21 am
    The songs are the best in hiphop from 2008. I had so much fun making this playlist because hip hop is probably my favorite music to run to. Sometimes it's the beat that takes me away, like Calabria 2008 by Enur & Mims & Go Head by Ali & Gipp; sometimes it's the lyrics, like in Lookin Boy by Hot Styles which is funny, or We Made It by Busta & Linkin Park; sometimes the songs just make me want to get up and shake my bootay, like Party People by Nelly & Fergie or Low by Flo Rida (I do have "boots with the fur". Ha! Enjoy this playlist and re-discover old favorites and find some new ones.

  • Best of the Best in Workout Music: The 2007 Hip Hop Edition

    2 Feb 2010 | 6:42 am
    The songs are the best in hiphop music from playlists in 2007 (we're still digging through the archives and fixing stuff). This playlist is INSANE! It's so yummy that, although I hadn't run in 10 days because I just wasn't feeling in a running mood, after I made this playlist, I laced up my sneaks and hit the treadmill. Most of these the songs on this playlist were on repeat that year and although it's now 2010, best believe a few of these songs are now back on my ipod, ready to be listened to - to death - again. Tracklisting T-Pain ft. Yung Joc. Buy U a Drank (Shawty Snappin'). Diddy ft.

  • Best of the Best in Workout Music: The 2008 Dance Edition

    1 Feb 2010 | 6:06 am
    The songs are the best in dance, electronic, techno & house music from playlists in 2008. I called the category "Techno" but it represents all the forms of music mentioned above. Since I linked to a lot of mixes in 2008 (some may still be available for download - some may not), I wasn't sure I would have a full playlist to give you - but boy was I wrong. There are some gems on this "best of" roundup. This continued to be one of my favorite music genres to workout with in 2008, due largely in part to the fact that I started doing more spinning classes and still kept up with the elliptical.

  • Best of the Best in Workout Music: The 2007 Dance Edition

    28 Jan 2010 | 12:32 am
    The songs are the best in dance, electronic, techno & house music from playlists in 2007. I called the category "Techno" but it represents all the forms of music mentioned above. This was actually my favorite type of music to workout to that year - and the elliptical was my favorite form of cardio exercise, and the two went quite well together. (Photo Credit: Maxwell GS) Tracklisting Fluke. Absurd. Cascada. Bad Boy. Santigold. Creator. Justice. D.A.N.C.E. (MSTRKRFT Remix). DJ Funk. Da' Roof Is On Fire. Cascada. Everytime We Touch (Radio Mix). T2. Heartbroken (WaWa Club Mix). Basement Jaxx.

  • Best of the Best in Workout Music: The 2008 POP & RnB Edition

    27 Jan 2010 | 12:04 am
    This compilation of The Best of the Best in Workout Music for 2008 (Pop & RnB), is the result of me digging through the archives because of the demise of IMeem.com which was the host for all our playlists. These are MY favorite POP & RnB songs from all the playlists for that year. I had a hard time making a short list of songs, and then I figured, better give you all a bigger list so you can have more songs to select YOUR favorites from. What I remember the most from that year was that I had a love affair with indie music (I think I got way more commercial in 2009, something I hope to change…
  • add this feed to my.Alltop
    Spicy Tasty

  • Vegetable Manchurian

    Nithu
    28 Jan 2010 | 12:09 pm
    We all know Vegetable Manchurian is a popular Indian Chinese dish. This is one of my all time favorite. I always thought the procedure is hard and time consuming. It was true the first time I made it. But from the next time, it was as easy as any other dish. The fried vegetable balls soaked in multi sauce gravy makes me drool. I hope you love the recipe and please share your thoughts. Here you go… Ingredients: For Veggie Balls: Shredded Carrot - 1/2 cup Shredded Cabbage - 1/2 cup Shredded Cauliflower - 1/2 cup Shredded Beans - 1/2 cup Shredded Bell Pepper - 1/2 cup Green Chilly - 2…

  • Sweet Pongal for Makara Shankranthi

    shriya
    15 Jan 2010 | 8:12 am
    Sweet Pongal is one of the signature dishes made on Makara Shankranthi or Pongal festival. I got to spend this Pongal with my parents after a few years and it was lovely to have hot sweet pongal served on a banana leaf. Heavenly! Pongal is the Hindu festival that follows a solar calendar and is celebrated on the fourteenth of January every year. Pongal has astronomical significance: it marks the beginning of Uttarayana, the Sun’s movement northward for a six month period. In Hinduism, Uttarayana is considered auspicious, as opposed to Dakshinaayana, or the southern movement of the sun. All…

  • Mutton Liver Fry

    shriya
    13 Jan 2010 | 12:21 am
    First of all I want to  say sorry to all my readers for the late post. I am still on my India vacation and I couldn’t find time to post recipes but I promise when I come back I’ ll post variety of  mouthwatering recipes in ST. “Mutton Liver fry” or “Eeral varuval” is very popular dish in south india. And its one of my favorite too. My mom used to make this  every weekends in my chilhood days. She says it’s good for health.  And cooking mutton liver is little tricky. It should be soft and juicy. If you overcooked it  it will turn out into…

  • SteriPEN Journey with FitsAll Filter and Nalgene 1-Liter BPA Free Bottle

    shriya
    30 Dec 2009 | 6:52 pm
    If you live in the warmer part of the world and can still go hiking or camping, SteriPEN Journey LCD water filter is an absolutely must have. The revolutionary SteriPEN Journey LCD water filter uses universal symbols to take the guesswork out of the water purification process. The Journey’s integrated LCD screen displays your dose selection (0.5 or 1 liter), battery status, and countdown timer and also tracks the number of uses and signals when the lamp usage approaches its life limit. At 8,000 cycles, the lamp life for the Journey LCD reaches a new high: purify 1 liter four times a day…

  • Elai Adai - Jack fruit Dumpling

    Nithu
    6 Dec 2009 | 10:31 pm
    Elai Adai is one of the popular sweets in Kerala. Elai adai is made of jack fruit jam which is called as “Chakka Varatti” in Kerala. This is made using plantain leaf which gives a special flavor to the adai.  Jack fruit by itself is tasty. When it is prepared as a jam and added to coconut puran, it is divine. My mouth waters when I think about it. Recently I went to Kerala for a wedding. Such a beautiful place it is. I spent a week there and had a good time. I tasted their food, specially the sweets. It was yummy!!! The Pazha Payasam (Fruit Kheer), Paladai Pradhaman (Milk Kheer),…
 
  • add this feed to my.Alltop
    Eating Out Loud

  • RIP: My Beloved Silpat

    Allen
    22 Jan 2010 | 2:45 pm
    I knew my new year was off to a rocky start when I discovered my silpat baking mat had started to crumble around the edges, exposing its precious fiberglass filling. However, it the 7 years in which I owned it, the non-stick mat served me well. He happily baked hundreds of cookies, many dozens of appetizers, and even some 20 or so loaves of bread. I personally gave him gentle sponge baths to help maintain his sleek appearance. It just wasn’t enough. Are there any other bakers out there who find it hard to live without a silpat? I occasionally use parchment paper which also works well.

  • Mele Kalikimaka Holiday Martinis

    Allen
    11 Dec 2009 | 12:34 pm
    I have fond memories of childhood family gatherings at the holidays filled with merriment and delicious drinks. It’s come to my attention that I haven’t focused on sharing drink recipes, so I’m trying to correct my bad behavior with this morning’s post. We woke up a little late today and I immediately jumped onto my laptop to begin work. I have a few articles to write and started working through my to-do list. I saved this drink post as my last article since I was looking forward to it the most. Last week, I received SKYY Infusion vodka samples in the mail and have…

  • Chewy Cranberry Date Cookies

    Allen
    23 Nov 2009 | 1:26 am
    I have a weakness for dates and I’m not sure why. My mother made a few things with dates but it was never a star ingredient. I always assume my body has some vitamin deficiency which dates must fulfill. While shopping at my favorite Asian market last week, I noticed a package of Iranian dates. At first, I was taken aback from the relatively inexpensive price (less than $2 for 11 ounces). When I touched the bag, I knew I was on to something good. They felt so moist and tender. I brought the bag home and have been nibbling on individual, chewy dates. For some reason, I always think of…

  • Easy & Quick Pesto Palmier Appetizers

    Allen
    18 Nov 2009 | 12:45 pm
    If you’re looking for a quick and delicious appetizer, then pesto palmiers might just be the recipe you need. And, these snacks are also time savers since they can be prepared well in advance, then frozen until ready to bake. I am a basil-phile so pesto is a welcomed ingredient in my household. I had seen these before in cookbooks and on the web, but never tried them until recently. Two weeks ago, we decided to have a few friends over after work for drinks and appetizers which seemed like the perfect time to test these savory palmiers out. The recipe requires two ingredients: puff…

  • Singaporean Sweet Pork Jerky

    Allen
    16 Nov 2009 | 2:51 pm
    Last week, a friend visiting from Singapore brought us a gift of pork jerky from one of the best jerky stores. I knew nothing of Singapore jerky and wasn’t expecting to be excited by it. OH MY GOD. It was (i.e. it’s all long gone) so tender and flavorful. I’ve spent this week tracking down local businesses who specialize in making Singaporean-style jerky. Unlike North American jerky, which is usually tough, salty, and made from beef, Singaporean jerky is tender, slightly sweet, not salty, and pork is one of the most popular types. It often goes by the name “bak…
  • add this feed to my.Alltop
    Jane Spice

  • Persimmon Spice Cookies

    7 Feb 2010 | 4:00 pm
    Persimmons have a romantic reputation we associate with cozy winter evenings and a big cup of tea. And many of us have heard about persimmons and the delicious cakes and puddings made from them. Persimmons ripen in autumn, and grow in areas where the winter is mild, such as California. Here in San Francisco, spotting persimmons at the farmer’s market is a sure sign that winter is here. But how do we work with this odd-shaped, orange fruit? The answer—you’ll be happy to know—is simple: make cookies. And not just any cookies: delicious spice cookies, with a moist, chewy…

  • Super Bowl Spicy Pumpkin Seeds

    3 Feb 2010 | 4:00 pm
    Whether you’re a football lover or not, you’re surely aware that this Sunday it’s all about getting that pigskin into the end zone. And if you’re hosting a Super Bowl party, or you’ve offered to bring a snack to someone else’s party, you know the norm: potato chips and processed dip (with some frightening ingredients). But it doesn’t have to be that way! Instead of serving the same boring old stuff, why not blow everybody away with your Super Bowl snacks? Break tradition and make something healthy and delicious instead: spicy toasted pumpkin seeds.

  • Seven iPhone Apps to Make Cooking Easier

    1 Feb 2010 | 4:00 pm
    Nearly everyone I know who has an iPhone admits to being “addicted” to it, and if you’ve had the chance to use one, you know why: it makes life easier. Everyone who’s interested in cooking will be happy to know about the seven I’ve listed below. I use these regularly, and now I can’t live without them! 1. Shoppers Guide to Pesticides: Helps you make smart decisions by telling you which of the fruits and vegetables you buy should only be organic. For instance, you should always buy organic carrots and potatoes (conventionally grown carrots leach the soil of…

  • Esalen Kale Salad

    22 Jan 2010 | 4:00 pm
    Want to know how to make kale sexy and jaw-droppingly tasty? A dark leafy green, kale is packed with nutrients but not the easiest to make exciting. Most recipes ask you to boil or sauté the kale until it gives in, turning the tough leafs and stems into softer but often over-cooked mash. But, it doesn’t have to be prepared that way. Let me introduce you to a raw kale salad that will change every way you think about kale from Esalen a legendary workshop and retreat center in Big Sur, California. In addition to having stunning hot tubs set above the Pacific Coast, Esalen has their own…

  • Bucatini All'Amatriciana

    17 Jan 2010 | 4:00 pm
    What is Bucatini All’Amatriciana? That was the question posed by a few of my friends when I posted on Facebook that I was making Bucatini All’Amatriciana for dinner. To break it down: bucatini is a type of pasta that is slightly fatter than spaghetti with a hole through each pasta strand; sauce clings to bucatani much better than spaghetti. This pasta dish is named after the tiny town of Amatrice located 100 miles east of Lazio from Abruzzo—All’Amatriciana. To sum it up, it’s a pasta dish from a region in Italy. Easy right? The journey begins with a soft and slow…
  • add this feed to my.Alltop
    FoodChannel

  • Ghiradelli Pots de Crème

    9 Feb 2010 | 12:25 am
    Pure chocolate heaven in your own little pot! This elegant dessert would make a fine finishing touch for a Valentine's Day dinner.

  • White Bean Soup

    8 Feb 2010 | 12:10 am
    Enjoy a good, hearty bean soup that goes great with cold weather and bread.

  • Honey Ham and Cheddar Panini

    7 Feb 2010 | 1:53 pm
    This hearty sandwich features smoky-sweet spiral sliced ham, Cheddar cheese, crisp peppered bacon and country Dijon honey mustard piled on thick-sliced country bread. It's panini grilled until golden, served with lettuce, tomato and red onion.

  • Chunky Guacamole

    6 Feb 2010 | 1:05 am
    Freshly chopped avocado and diced ripe tomatoes make for an incredibly delicious and gorgeously green guacamole. Warm up some tortilla chips and dig in!

  • Italian Grilled Panini

    5 Feb 2010 | 9:35 am
    Italian salami and thick slices of melted mozzarella cheese and roasted red peppers, layered on artisan bakery style ciabatta bread is grill-pressed golden and delicious. Topped with baby spinach and slivered red onion tossed in Italian vinaigrette.
 
  • add this feed to my.Alltop
    The Hungry Mouse

  • St. Louis Gooey Butter Cake

    So here's the thing. I liked this cake so much that I immediately had to get it out of the house so I didn't gobble down the entire pan. Find the logic in that, I know. Related posts:Strawberries & Cream Cake Spring is coming. Bring on the strawberries! This cake... Chocolate Stout Layer Cake Be still my little mouse heart: This is the... Buttermilk Spice Cake with Cream Cheese Frosting This has to be one of my favorite cakes.... Related posts brought to you by Yet Another Related Posts Plugin.

  • Roasted Garlic, Three Ways

    If they’re reading this, my close friends are probably laughing. “Oh garlic, of course!!” they’ll say to each other. “After all, the Mouse has vampires on the brain lately.” They would be right. I probably shouldn’t admit this publicly, I know. But…I just read the Twilight books. AND LOVED THEM. (I’m sorry, did I just yell?) Sigh. It’s true. I’ve moved on [...] Related posts:Garlic & Herb Roasted Pork Shoulder C’mon. Let’s do some magic tricks in the kitchen.... Roasted Blue Potato Wedges with Fresh Herbs I…

  • Mini Meat Loaves

    I’ll spare you my standard speech about miniature food. Suffice it to say: If it’s small, I’m all over it. These mini meat loaves are no exception. Based on Ina Garten’s fabulous recipe, these meat loaves pack huge comfort-food goodness in a small package. They’re a great thing to serve at a dinner party. I mean, [...] Related posts:Sizzling Hot & Spicy Meatballs Seriously? I could eat a big bowl of these,... Chili Garlic Beef Ribs This recipe is so easy, it’s kind of like... Basil & Garlic Pork Burgers Well, hello! It’s so good to be back…

  • Chocolate Cream Pie

    Nom nom nom. Oh, I’m sorry! Didn’t see you there! How embarrassing. I seem to be covered in pie. Seriously, though: Be still my heart. I don’t have much of a sweet tooth, but this has got to be one of the best desserts I’ve made in a long time. Cookie crust, chocolate filling, whipped cream on top Yep, [...] Related posts:Boston Cream Pie Boston Cream Pie is one of those desserts that’s... Sinfully Rich Chocolate Pudding I have no excuses for this one. It’s all... Boozy Italian Coffee Infused with Chocolate Whipped Cream So, say I was *actually*…

  • Roasted Blue Potato Wedges with Fresh Herbs

    I have to tell you: I’m a sucker for blue food. Especially food that you don’t always expect to be blue. (You know what I’m talking about. Anything blue raspberry flavored, etc. And bonus points if it makes your tongue change color.) Call it a weakness. So, you can imagine that I’m thrilled as can be whenever [...] Related posts:Lamb Loin Chops with Fresh Herbs & Cognac Butter Sauce These are like little lamb T-bone steaks. They’re on... Garlic & Herb Roasted Pork Shoulder C’mon. Let’s do some magic tricks in the kitchen.... Mashed Parsnip…
  • add this feed to my.Alltop
    Panini Happy

  • Super Bowl(TM) Panini: Muffuletta

    Kathy
    4 Feb 2010 | 8:24 pm
    While New Orleans Saints fans are overjoyed that their team is finally headed to the Super Bowl for the first time I’m just excited that the occasion has given me the kick in the pants to finally try a muffuletta. If you don’t already know, the muffuletta sandwich is a robust, flavorful New Orleans specialty, filled with Italian meats and cheeses and a zesty olive salad. It’s not traditionally a grilled sandwich but based on what I tasted coming off the panini grill, wow, maybe it should be. (...)Continue reading "Super Bowl(TM) Panini: Muffuletta" >> © Panini Happy, 2010.

  • Super Bowl(TM) Panini: Breaded Pork Tenderloin

    Kathy
    1 Feb 2010 | 9:03 pm
    It’s Super Bowl week which means it’s time for my annual team-themed panini – that is, sandwiches inspired by the two cities’ teams that are playing in the big game. First up: Indianapolis! I’ve never been to Indy, but I’m pretty decent with the Google and it tells me that breaded pork tenderloin sandwiches are the local specialty in the home of the Colts. Pork tenderloin is pounded thin, breaded and deep fried, then placed on a bun with toppings such as onions, mustard and pickles. Believe it or not, there’s actually more than one food blog dedicated…

  • Celebrating 2 Years of Panini Happy-ness!

    Kathy
    14 Jan 2010 | 2:38 pm
    Two years and almost 80 panini ago I started this blog as a way to motivate myself to put my newly-received panini maker to good use. Beyond making panini I’ve also made a great number of friends among Panini Happy readers and other food bloggers. It always makes my day when I receive e-mails or tweets from you all that you’ve enjoyed my recipes or that the blog has inspired you to create new panini ideas of your own. Heading into my third year, I look forward to bringing you even more new recipes, (hopefully) an updated blog design and other features that will make Panini Happy…

  • Southwestern Chili Panini

    Kathy
    6 Jan 2010 | 9:40 pm
    [tweetmeme] Suffice it to say Southwestern Chili Panini aren’t likely to win any sandwich beauty pageants. But while they might not be much of a feast for the eyes, let me assure you that your mouth will be very happy you decided to make them. With the colder temperatures and football championships upon us, it’s chili-making season. I just tried a new-to-me chili recipe (posted on my other blog, Cooking On the Side) earlier this week and it was so flavorful and satisfying I knew the leftovers would make a terrific sandwich filling. I added in other favorite chili toppings –…

  • Download Your “10 Best Panini” Mini Cookbook!

    Kathy
    24 Dec 2009 | 8:03 am
    [tweetmeme] I’ve been working on this little holiday gift for Panini Happy readers for months now and I’m excited to finally share it with you – my 10 Best Panini Mini Cookbook! It’s available for a limited time – from now until January 31, 2010. [THIS OFFER HAS ENDED] So what’s inside this 16-page labor of love? Recipes and photos of the 10 best panini I grilled this year, based on reader popularity and my tastebuds Helpful grilling tips, excerpted from my Panini 101 series 3 Easy Ways to Download the 10 Best Panini for FREE: [THIS OFFER HAS ENDED] Become…
  • add this feed to my.Alltop
    All AppetiteForChina

  • Food Journeys of a Lifetime, National Geographic

    dianakuan
    3 Feb 2010 | 6:15 am
      For writers, there's no better feeling than seeing one's own name in glossy print. I know, we're a vain bunch. But it's a justifiable reward for hours spent hunched over at the desk, racking your brain endlessly for the perfect turn of phrase. Getting carpal tunnel and increased myopia. Missing out on fresh air, merry water cooler gossip, and a 401(k). But I'm digressing. What I really want to tell you about is a book I contributed to last year called Food Journeys of a Lifetime: 500 Extraordinary Places to Eat Around the Globe, published by National Geographic. It came out last fall,…

  • Bacon Parmesan Brussels Sprouts

    dianakuan
    24 Dec 2009 | 8:41 pm
    Before I put together the results of my edamame wiki recipe, I wanted to share a dish appropriate for the joyous cholesterol-clogging spirit of Christmas. There are few vegetable dishes better than roasted brussels sprouts. Drizzle olive oil over them, add some sea salt and pepper, roast them in the oven until the leaves are brown and barely crunchy, and I'm a happy girl. But for the holidays, any self-respecting dish should make you consider elastic pants, for just a second. That's where Parmesan and bacon come in. Well, that and keeping all your bacon fat. The new year is still a week away,…

  • Perfect Edamame; or, my experiment with a Wiki recipe

    dianakuan
    7 Dec 2009 | 9:31 am
    It took a trip to Japan to realize I've been making edamame wrong all these years. Well, not necessarily wrong wrong. But not the best way possible. When I discovered the joys of edamame about 10 or 12 years ago, I would buy bags of the frozen stuff, microwave them, and sprinkle table salt on top. Then I progressed to boiling them in a pot. When I discovered fresh edamame in Chinatown, and replaced Morton with Malden, I thought this was as good as edamame could get. After all, it tasted the same as at all the Japanese restaurants in the US.  Then I went to Japan. In Tokyo this past summer, I…

  • Turk's Turban Pumpkins

    dianakuan
    14 Oct 2009 | 9:23 pm
    These pumpkins are so oddly beautiful I just had to share. My friend Christa picked them up at Farmer John's pumpkin patch in Half Moon Bay, about 30 to 40 minutes from San Francisco. Having never seen them before, I spent the longest time trying to figure out how they developed to look like two different species squashed into one, with a warty belt around the middle. These pumpkins have a handful of colorful names, including Turk's Turban, Turk's Squash, Scotchman's Purse,  Ladies' Eardrops, and (for the smaller ones) Aladdin's Turban.  Apparently, because the sun hits the top more…

  • Homemade Horchata

    dianakuan
    11 Oct 2009 | 8:29 pm
    When I was living in China, the kitchen was never without rice. Long grain, short grain, jasmine, or brown, a sack or bulk bin bag would slouch in the corner, just waiting to be cooked. I would steam it, fry it, or boil it to a pulp for congee. And one day, out of severe homesickness, I decided to make horchata. A Chinese friend was over and watched me pull a plastic carton from the fridge, which I had filled the day before with pulvertized rice grains and water to soak overnight. "What is that?" she asked. I explained that Mexicans make a really nice icy drink out of rice water.
 
  • add this feed to my.Alltop
    Rudy Lopez Photography

  • Whew.

    Rudy Lopez
    17 Jan 2010 | 11:20 pm
    The relocation from Denver to Seattle is complete.  My father-in-law and I were the advance team for the big move.  We arrived in Ballard 8 days before my wife and daughter so we could set up the house and make the transition as smooth as possible, and I am pleased to say it was a success.  By the time they arrived, a vast majority of the work was done, leaving a few details that needed the full family input. By Sunday, January 10, I had enough accomplished around the house to go shooting.  It was my first chance to explore the area  outside of the Seattle, and I was quite excited.  I…

  • Blue moon over Colorado

    Rudy Lopez
    31 Dec 2009 | 9:03 pm
    It was a quick drive out to catch the final full moon of the year. It rose as an mellow orange orb over the frozen plains. Happy new year!

  • Photography Tips: Composition

    Rudy Lopez
    29 Dec 2009 | 1:36 pm
    Having good gear and finding great locations are critical elements in creating great photos. But without good composition, crossing the line from snapshot to art is impossible. Composition is the first place in the photography process where creativity comes in to play. There are guidelines to composing photos, it’s a good idea to read about the rule of thirds. Ok, once you understand the rule of thirds, try to forget it. The idea is not to have a strict structure for your compositions, but an understanding that placement interesting elements in certain areas makes better photos. In the…

  • Road Trip: Dec 28 – A day to remember

    Rudy Lopez
    28 Dec 2009 | 8:23 pm
    I won’t spend any time detailing where, how, or when.  To me, these are some of the best shots I have ever taken. Dec2801 ◄ Back Next ► Picture 1 of 10

  • Road Trip – Dec 20 shortest day of the year.

    Rudy Lopez
    23 Dec 2009 | 10:09 am
    Sunday was a fantastic day for shooting.  The weather was beautiful and I was anxious to get some good shots.  I went shooting Friday, but it was one of those days where absolutely nothing was in sync.  No new locations, boring sky, and very little motivation meant a long day of driving and nothing to show for it. On Sunday, I stumbled across two places that I had visited early in the spring but had not been back to.  The light was great and there was plenty of color, shadows, reflected light, and contrast to make things really interesting. It was one of the rare times where everything…
  • add this feed to my.Alltop
    recipegirl.com

  • Share Our Strength- almost to $25,000!

    Lori Lange
    8 Feb 2010 | 1:00 am
    I’m honored to have partnered with GoodBite and Quaker Oatmeal, along with several other bloggers to raise up to $25,000 for Share Our Strength. We’re about halfway there in meeting our goal of $25,000, which will translate to 75,000 meals for hungry children in America. You don’t need to donate any of your own money. [...]

  • Blog Aid Cookbook (a must-have!)

    Lori Lange
    6 Feb 2010 | 1:00 am
    I’m so thrilled with how this all turned out that I can hardly stand it. Just three weeks ago, my blogging friend Julie Van Rosendaal (Dinner with Julie) contacted me to see if I’d like to take part in a project that would benefit those suffering in Haiti. She had the brilliant idea of putting [...]

  • Super Bowl Recipes: BLT Wraps

    Lori Lange
    4 Feb 2010 | 1:00 am
    Quickie quiz: A. Will you be watching The Big Game? B. Will you be more interested in the food associated with the game? C. Will you be on your computer while everyone else watches the game. D. All of the above?  None of the above? I’m gonna go with “B” myself. I enjoy football and I love the Super Bowl [...]

  • I’ve Got a Deep, Dark (Chocolate) Secret to Share

    Lori Lange
    1 Feb 2010 | 1:00 am
    I have a deep, dark secret.  I don’t really like chocolate.  I’ve mentioned it in passing before, but I never get any understanding or compassion.  Instead I get… “What?”  “What’s wrong with you?”  “How can you not like chocolate?”  “It’s the best ever!”  …things like that.  It seems there aren’t a whole lot of folks [...]

  • Ten in ‘10 Healthy Challenge: Week 5 (+ recipes & i-pod song recs)

    Lori Lange
    30 Jan 2010 | 1:00 am
    I’ve just finished up the first four weeks of the Ten in ‘10 Healthy Challenge and I’m moving on to week 5. The challenge technically ends on March 13th. For me, the challenge will extend to March 27th (vacation & sick week caused a 2 week delay), though I fully intend to stay on my [...]
  • add this feed to my.Alltop
    Andrea Meyers

  • Mini Chocolate Whoopie Pies with Nutella

    Andrea
    4 Feb 2010 | 9:00 pm
    Nutella lovers around the world, it’s time to celebrate World Nutella Day! The brainchild of Sara Sara from Ms. Adventures in Italy and Michelle from Bleeding Espresso, World Nutella Day started in 2007 and gave fans of the delicious chocolate hazelnut concoction a chance to share their devotion in whatever form seemed fit, whether spread [...] Come visit www.andreasrecipes.com to read the full post.

  • Moroccan Chicken Soup

    Andrea
    1 Feb 2010 | 7:15 am
    I had one last butternut squash in the kitchen waiting to be used and this soup had been calling my name for a while. The flavor is warm and inviting, perfect for a cold wintry day, and the soup is easy to put together and easy on the budget using widely available ingredients.  The recipe [...] Come visit www.andreasrecipes.com to read the full post.

  • Popcorn with Brown Butter, Rosemary, and Lemon

    Andrea
    29 Jan 2010 | 12:55 pm
    Popcorn has always been one of my favorite snacks, and as a child I got excited when my dad brought out the vintage hammered Club Aluminum pot and poured in some kernels. Sometimes we had butter on top, but mostly we ate it with a simple sprinkling of salt or occasionally seasoned salt. I don’t [...] Come visit www.andreasrecipes.com to read the full post.

  • Weekend Gardening: A Cheap and Easy Way to Compost

    Andrea
    23 Jan 2010 | 12:15 pm
    If you peruse garden sites and catalogs, you’ll find an abundance of products to help you compost, and frankly the prices can be pretty ridiculous. In our opinion, $200 or more for a compost bin plus another $40 for a pretty crock to store your kitchen scraps until you have time to take them out [...] Come visit www.andreasrecipes.com to read the full post.

  • Mexican Spiced Butternut Squash Soup with Beans and Corn

    Andrea
    20 Jan 2010 | 10:00 pm
    Michael isn’t a huge fan of butternut squash, but if you browse my archives you’ll see that I have quite a few butternut squash recipes. You might even think I am torturing my poor husband with all the butternut squash, but really I’m not. The sweetness of butternut squash just doesn’t appeal to him, so [...] Come visit www.andreasrecipes.com to read the full post.
 
  • add this feed to my.Alltop
    wine me, dine me

  • Review: Honey (Brunch)

    julie
    9 Feb 2010 | 5:30 am
    (This is the second in a series I’m dubbing “The Grand Tour of Northside, Cincinnati’s Brunch Capital”.  See the previous entry on The Comet, and expect to see Take the Cake later this week.) I reviewed Honey’s dinner a couple of years ago and loved Chef Shoshannah Hafner’s playful menu with sweet, spicy and savory contrasts.  After several brunches at Take the Cake, I realized that I was overlooking one of Northside’s original brunch spots, and insisted that Terry and I try to get to Honey early– right after opening– to secure a spot…

  • New Year’s Resolution: Photography

    julie
    8 Feb 2010 | 4:27 am
    Well, I’ve kind-of, sort-of fulfiled (or, at least, am on the road to fulfilling) my resolution of improving my photography. Actually, that was among the first food shots I took with my new Nikon D-3000 DSLR.  I’m having way too much fun obsessively reading about photography and taking photos of my unwilling cats.  Next, mastering Photoshop and playing around with angles and such.  It’s a ton of fun!  You’ll see some reviews where I have used the DSLR– though I have to admit, I’m really quite uncomfortable just whipping out this HUGE CAMERA (well, huge…

  • Super Bowl Eats 2010: Hummus with Chipotle

    julie
    7 Feb 2010 | 2:33 pm
    Last year, I made some bacon-blue cheese dip, that, while well-received, was not exactly light on the calories. I wanted to do something year that was a bit different– but something I’d like to eat the rest of the week. I peeked around Epicurious and found a recipe for hummus that had chipotles in adobo– but the recipe itself didn’t sound like quite what I wanted– not enough smoky adobo, too much tahini. So, I experimented– and came up with my own take on hummus. I actually make hummus fairly often– it’s easy, cheap, and tastes much better than…

  • Senate to open on February 19

    julie
    5 Feb 2010 | 3:39 pm
    Senate, the much-anticipated Over-the-Rhine eatery, will open on February 19, says Daniel Wright of Senate management. Can’t wait to try the newest addition to the growing Gateway Quarter.

  • Skyline does Valentine’s

    julie
    5 Feb 2010 | 8:45 am
    This is so cute– I had to post about it. The Blue Ash Skyline does a romantic Valentine’s dinner– 4 to 8 p.m. on Sunday, Feb. 14. They’ll have candlelight, a violinist, and two 3-course Skyline dinners for $26.99, including salad, a main course and cake. Reservations for the special evening are required and can be made by calling the Blue Ash Skyline Chili at (513) 489-8488. Low key and kind of kitschy– that’s a Valentine’s I can get behind (I’ll still probably stay home and cook, though…).
  • add this feed to my.Alltop
    CookingUpAStoryRecipes

  • (!) Can't read content

    We're sorry, content cannot be read. If you are the feed creator, something went wrong while the Dapp ran. To see what happened, please go to the Dapp's page on dapper.net, or Contact Dapper support specifying the Dapp name If you are a subscriber, this feed was created using Dapper. Dapper lets anyone turn regular websites into RSS feeds. The feed doesn't work at the moment, We're again sorry for the inconvenience. - Contact Dapper support - Learn more about how to create feeds with Dapper
  • add this feed to my.Alltop
    Savory Tv | Delicious chef recipe videos

  • Make Fresh Butter! A Simple Technique Via Chef Daniel Patterson

    Savory Tv
    31 Jan 2010 | 3:58 pm
    Daniel Patterson is the Chef/Owner of San Francisco’s Coi Restaurant, acclaimed by Zagat as one of the “10 Best New Restaurants Of The Decade“. In this video he shows Epicurious how simple it is to make fresh butter, in less than 15 minutes.   This recipe uses only one ingredient:  heavy cream.  Daniel recommends using the best you can find, “which usually means organic cream from a small producer”.  In this recipe he uses whipping cream from California’s Straus Family Creamery, which comes from grass fed cows and is about 36% butterfat. Here’s…

  • Fish Sauce, What The Bleep Is It Really?

    Savory Tv
    22 Jan 2010 | 3:23 pm
    Fish Sauce, you may have heard of it, use it in cooking, or cringe when you hear the words, but do you really know what it is and how it is made?  Our ingredient spotlight today will shed light on all things fish sauce, including:  ingredients, what makes it special as a flavor, and how to know when to toss an old bottle. Ingredient wise, it all boils down to the country of origin. Fish sauce is a principal cooking ingredient for curries, sauces, pastes and condiments in Thai, Vietnamese, Filipino, and several other Southeast Asian countries.  It always includes some type of fermented…

  • Cremini Mushrooms Stuffed With A Caper And Crab Salad

    Savory Tv
    17 Jan 2010 | 1:16 pm
    ©Modern Luxury Magazine Chef William Bradley is the executive chef of Addison, the signature restaurant of the The Grand Del Mar resort in San Diego.  Here’s some recent praise for the chef from Troy Johnson of Modern Luxury Magazine: “Paging Bravo! William Bradley’s time in the lights is now. He recently became the only Southern California chef to be anointed with both the AAA Five-Diamond Award and the Mobil Five-Star Award for his contributions to the mouth. The brainy charmer’s kitchen at the San Diego-based Grand Del Mar’s Addison restaurant is a…

  • Respect The Can! Chickpea and Tuna Salad From Chef Jose Andres

    Savory Tv
    15 Jan 2010 | 7:56 pm
    After meeting Chef José Andrés in Aspen, and attending several of his cooking demos, we were a bit surprised at his liberal use of canned foods. We saw him whip out the can opener several times, for tuna, artichokes, and beans. Later we were told that this is fairly common practice in Spanish cuisine, and José raises a good point:  “We put things (ingredients) in cans when they are at the peak of their flavor”. It’s very nice to know that even professional celebrity chefs take shortcuts! In this video from MSNBC, Chef Andres shares 3 recipes using canned ingredients, a …

  • Mexican Chocolate and Banana Empanadas

    Savory Tv
    15 Jan 2010 | 5:13 pm
    Born in Venezuela, Chef Lorena Garcia is a celebrity chef featured on  Univision, Utilisima, and Telemundo tv networks.  She specializes in authentic Latin cuisine infused with international influences, is adored by viewers around the world for her charismatic personality and contagious enthusiasm.  Lorena is the chef owner of Food Café and Elements Tierra restaurants, both located in Miami’s Design District, in addition to being the chef spokesperson for Nestlé. In today’s chef recipe, she shares with us an a dessert recipe for Mexican Chocolate and Banana Empanadas, featuring…
 
  • add this feed to my.Alltop
    What's For Lunch Honey? | Experience Your Senses

  • Black Sesame and Nutella Macarons

    5 Feb 2010 | 7:08 am
      I broke a few macaron rules with these macarons. Or rather I bent them. They were also created in the last minute rush between Soeren’s music festival and packing for Dubai. They had to be made before I left for vacation as I knew I would not have the opportunity to make macarons here at... [Read the rest of this post on my website]

  • Saffron Wholemeal Whole Wheat Bread Rolls

    28 Jan 2010 | 2:46 am
      Parts of me are waxed, my toes are pedicured and fingers manicured, my favorite sundress and peep-toe heels are packed and I am raring to go! We’re almost packed and ready to fly off to the warmer parts of the world. Tomorrow the three of us will be boarding the plane and heading to... [Read the rest of this post on my website]

  • Daring Bakers: Homemade Wholemeal Whole Wheat Graham Crackers and Nanaimo Bars

    27 Jan 2010 | 9:22 am
      This month the Daring Bakers’ challenge was a tribute to Canada in honor of the Winter Olympic Games. Lauren of of Celiac Teen asked us to make the classic Canadian dessert to help chime in the 2010 Winter Olympic Games. I’d never actually made Nanaimo Bars at home myself, having had... [Read the rest of this post on my website]

  • Helping Haiti

    25 Jan 2010 | 1:42 pm
      “Children are the promise of tomorrow.” It’s what a poster in Soeren’s school proudly displays. I walk past the poster everyday and smile when I look at all the kids running up and down the stairs to get to class. But recently I find it hard to smile when I think of the pictures that... [Read the rest of this post on my website]

  • Four Grain Very Berry Pistachio Nut Granola Bars

    21 Jan 2010 | 1:59 pm
      This past week I spent getting used to a new routine. As Tom departed onto a new adventure of a new job in a new city, I stayed behind to guard the fort and the child. It’s exhausting when there is no one to share the chores, worries and daily life with. All of a sudden I alone have the... [Read the rest of this post on my website]
  • add this feed to my.Alltop
    Mommy Snacks.net™

  • Walgreens Snack: Sale Week of February 7

    Andrea Deckard
    9 Feb 2010 | 6:00 am
    Note: There is a print link embedded within this post, please visit this post to print it. Much thanks to Karen at Frugal RI Mama for helping with the Walgreens highlights this week.  I’m short on time and she has a great list put together! I have posted the February Walgreens Instant Value Coupon (IVC) Booklet. Just press Ctrl+F to search the complete IVC list here. It is sorted alphabetically so you can quickly see if a store coupon can be stacked with a manufacturer coupon. If you are new to Walgreens Shopping, please read my Top 5 Tips to Play Walgreens! Most of this information…

  • CVS Snack: Sale Week of February 7

    Andrea Deckard
    9 Feb 2010 | 5:00 am
    Note: There is a print link embedded within this post, please visit this post to print it. I am now working with Michelle of Wicked Cool Deals to bring to you the highlights for the weekly CVS deals. If you are new to CVS Shopping, please read my Top 5 Tips to Play CVS!  Most of this information may seem a little confusing until you know how the play the CVS game!!  Be sure to take your own bags too – you now earn ECB’s for using reusable shopping bags! Weekly ECB Deals $8.99 Gillette Fusion Razor: $4 ECB. Limit 1 $4 in the 2/7 P&G Insert (exp 2/28/10) $0.99 after coupons…

  • Walmart Snack: Sale Week of February 7

    Andrea Deckard
    8 Feb 2010 | 5:59 pm
    Note: There is a print link embedded within this post, please visit this post to print it. A huge thanks to Bargain Briana for compiling the coupon matches for Walmart this week.  Here are just a few highlights: $3.97 All Laundry Small & Mighty $2 in the 2/7 SS Insert (exp 4/30/10) Net Price $1.97 each $2 Palmolive Liquid Dish Soap 25 oz. Aroma Sensations $.40 in the 1/31 SS Insert (exp 2/20/10) Net Price $1.60 each $.97 Blistex Lip Balm $1 on 2 in the 12/13 SS Insert (exp 3/1/10) $.35 in the 1/17 SS Insert (exp 3/31/10) Net Price $.47 each $1.48 Speed Stick $.50 in the 1/31 SS Insert…

  • Kotex Printable Coupons

    Andrea Deckard
    8 Feb 2010 | 5:40 pm
    Doing all of the matches today, I noticed several great Kotex printable coupons at Coupons.com.  They are: $2 on 2 Kotex Pads $1.50 on 2 Kotex Liners $1.50 on 2 Kotex Tampons The small box of Kotex Liners are priced $1 everyday at Walmart, so this is a great coupon to use for stockpiling or donations! Kotex Printable Coupons was first posted on February 8, 2010 at 8:40 pm.©2010 "Mommy Snacks.net™". Use of this feed is for personal non-commercial use only. If you are not reading this article in your feed reader, then the site is guilty of copyright infringement. Please…

  • Target Snack: Sale Week of February 7

    Andrea Deckard
    8 Feb 2010 | 4:54 pm
    Note: There is a print link embedded within this post, please visit this post to print it. A huge thanks to Marcy @ Stretching A Buck for matching up coupons to the sales this week at Target.  Don’t forget your own shopping bags.  Target now offers a $.05 Credit for each Reusable bag you use! Here are just a few deals you may want to pick up: $2 Orbit Gum (3 pk) $1 Orbit Gum Coupon Net Price $1 each $1.79 Skippy Reduced Fat Peanut Butter $.49 in the 1/31 RP Insert (exp 2/28/10) Net Price $1.39 each $1.75 Fiber One Toaster Pastries 6 ct $.55 Fiber One Coupon Net Price $1.20 each Select…
 
  • add this feed to my.Alltop
    earthboundkitchen.com

  • No More Alcohol

    KeysAmy
    4 Feb 2010 | 6:15 pm
    Two posts ago I mentioned that although I weighed more than I would like I was simply going to exercise more and not worry so much about my diet.  Well, it’s been about 6 weeks since I started my exercise regiment.  I averaged six gym visits a week.  Each time I would spend 30-60 minutes on either the treadmill or the elliptical and then I would do a variety of muscle building exercises.  My goal was not only to burn off calories, but also to increase my muscle mass because muscles use more energy than fat, even if all you’re doing is sitting around typing on the computer. At…

  • A Few Words on Yeast

    KeysAmy
    1 Jan 2010 | 8:04 pm
    As I mentioned a couple of weeks ago, I watched quite a bit of TV at the end of last semester. One of the shows I watched was a show about celebrities who had lost amazing amounts of weight.Most of the “amazing” part really came down to having enough money to pay for personal chefs, personal trainers, and nutritionists, or enough fame to have a company like Jenny Craig or Nutrifast pay for these things for them, but everyone once in a while they would credit the weight loss to something less likely than a good diet and lots of exercise. For example: yeast. Yeast is a misunderstood…

  • Dieting the Amy Way

    KeysAmy
    28 Dec 2009 | 2:27 pm
    This is so cliched that I’m embarrassed to write it, but…here comes the New Year and I need to lose some weight. See, when I first moved to Boston I was all toned and tanned from my summer at Coon Rock Farm.  I took a light course load, spent a lot of time walking, and stayed fit for the first year I was here.  But this semester I let things get out of control.  I took six courses, I started a newspaper, I continued working for both of my internships long into the school year, and I started doing research for an ARS grant.  The only times this whole semester that I managed to…

  • A Few Observations

    KeysAmy
    15 Dec 2009 | 6:20 am
    It’s been a month since I last posed and yet I still have a week–a whole week!–before the term is over.  Since my papers and exams don’t allow me to craft a whole post I though I’d just list some interesting, sad, and amusing observations I’ve made this past week.  While waiting in line to spike my coffee with milk and sugar at the Au Bon Pain across the street from school I watched the woman in front of me use a single one of whatever comes in those pink and blue packets.  I guess my poker face isn’t very good, because she saw enough of a reaction…

  • Conferences for each and every day!

    KeysAmy
    16 Nov 2009 | 10:11 am
    I just got back from the Northeast Sustainable Agriculture Working Group (NESAWG) conference in Albany, NY.  It was educational, fun, network-y, and well worth attending.  I signed up to help with way too many working groups, but if any of them do half of what they have proposed it will be well worth it. The goal of the conference was to move towards a regional food system for the North East United States.  I’m hoping to help by doing infrastructure research for Virginia, Massachusetts, and Vermont, as well as working on a regional branding system (no, this isn’t ambitious at…
  • add this feed to my.Alltop
    Indian food, Andhra recipes and Global cuisine inspired cooking

  • Weekend Blossom ~ Colorful Winter Blooms

    sailu
    7 Feb 2010 | 6:04 am
    Summer is just round the corner in our part of the world. Our garden is bursting with colorful blooms this winter season. Read rest of the story at my blog, http://sailusfood.com.

  • Pepper Chicken Roast

    sailu
    4 Feb 2010 | 5:36 am
    Today's chicken roast recipe is a huge hit at my home as well as with friends. Makes for a wonderful starter or side dish with rotis. I found this recipe at Varsha's blog which has some authentic... Read rest of the story at my blog, http://sailusfood.com.

  • Verusenaga (Peanut) Tomato Pachadi

    sailu
    3 Feb 2010 | 5:46 am
    Its the season for tomatoes and they are reasonably priced too. I had earlier blogged peanut tomato pachadi recipe. Today's recipe is a variation which is a garlic-y amalgam of sorts with tart,... Read rest of the story at my blog, http://sailusfood.com.

  • Anda Methi ~ Egg curry with Fenugreek leaves

    sailu
    2 Feb 2010 | 5:09 am
    An egg curry with hints of methi and a mild masala flavor. I have kept the recipe light, restraining the use of malai aka cream which yields a creamy rich dish. Play around with spices of your... Read rest of the story at my blog, http://sailusfood.com.

  • Indo Chinese Food ~ Schezwan Vegetables

    sailu
    31 Jan 2010 | 6:10 am
    Schezwan Vegetables A few weeks ago we enjoyed a lovely Indo Chinese meal that included Schezwan Vegetables, which is an Indo Chinese version of Schezwan sauce that I adapted from Nita Mehta’s... Read rest of the story at my blog, http://sailusfood.com.
  • add this feed to my.Alltop
    A Smart Mouth

  • Tres Leches

    Anjuli
    8 Feb 2010 | 9:24 am
    I just got back from Uruguay so all things Latin are still on my mind. I have been wanting to try this cake for forever. With the sun and beach of South America still fresh in my memory I decided to take the plunge and I am so glad I did. You will be too if you try this. I warn you though, the taste and texture are addictive. Tres Leches means three milks, due to the fact that the wonderful syrup that gives this cake its delightful texture is made of a combination of evaporated milk, sweetened and condensed milk, and heavy cream. The dessert is not as rich as you might fear since the cake…

  • Carne con chile

    Anjuli
    2 Feb 2010 | 3:42 pm
    Some foods are so hearty and so beloved that selecting one among the many variations is like waging war upon all the others. This is probably the case with beef chili, which some claim to have evolved from a Northern Mexican dish, and some a purely American one. My childhood memory of beef chili would more accurately be: “ground beef with kidney beans,” or the faintest memory of that other, “vegetarian” kind, which never held my attention for more than a few bites. In fact, I never really understood what the “chili” part of the dish was referring to, except…

  • Spicy Tuscan soup

    Anjuli
    28 Jan 2010 | 5:37 pm
    You can’t go wrong with hearty soups and stews in winter. They make any snowfall feel like the best of snow days, they restore your body and relax your mind, and they simply and deliciously warm you up from the inside out. My family doesn’t eat pork all the time. But when we come across a really good spicy pork sausage, we immediately find a big soup pot to put it in. Allowing the thick coins to soften and infuse a light broth with their rich, spicy, fatty goodness can change your whole outlook on cooking in winter. There must be a group of people out there who have devised…

  • Fire roasted beet salad with radicchio, fresh goat cheese, and black olives

    Anjuli
    16 Jan 2010 | 8:00 am
    The farmers’ market here, while quite small in the winter, is rightly so quite proud of its produce. We recently bought some sweet, purple garlic from friends of Matt’s Teague and Kosma Channing, who founded Gemini Farms outside of Santa Fe. We also brought home these two huge, beautiful ruddy beets. As I pulled out a tray to pop one in the oven and thumbed through Alice Waters’ The Art of Simple Food, I felt accountable for keeping these beet flavors true, whatever they would turn out to be. So I drizzled some good olive oil on the beet and sent it on its way to roast for…

  • Fire roasted sweet potatoes

    Anjuli
    15 Jan 2010 | 11:47 am
    I sit two feet to the left of our fire. It sputters and pops and burns and desires way too much wood due to its intense updraft (we’ve gone through a full carload - truck, seats, and all - of wood in one week). But it is fire and its flames lick high up towards the chimney. I’m sure all kivas were not created equal and this one definitely serves the decorative gods not the heat gods, but we love it and tend to it just the same. Its heat radiates just enough to touch the right side of my body and all the way up to my cheek. Sometimes I walk over to it and stick my butt out to get…
 
  • add this feed to my.Alltop
    Nibbles of Tidbits, a Food Blog

  • Lunch At Cafe Nordstrom, A Fab Place For Salads, Pizza & More.

    Shelly Borrell
    8 Feb 2010 | 11:32 pm
    We like having lunch at Cafe Nordstrom and have previously reported about many of them.  Here we report about a two new (to us) Salads at Cafe Nordstrom at the Brea Mall.  Above is the Nicoise Salad With Salmon – At first we didn’t recognize it, since it truly is covered in herbs, as described “herbed roasted” Salmon, literally.  It looked a little weird at first, but was a good Salad overall. We also had the Margherita Pizza, as some in the group must always have it, and an Artichoke & Chicken Salad with Goat Cheese, Kalamata Olives, Basil and more.  Lunch…

  • Lycheetini At 8 Steers Is A Favorite Martini In Orange County.

    Shelly Borrell
    7 Feb 2010 | 2:13 am
    Damn this Lycheetini is good!  It’s at 8 Steers Fish & Steakhouse Restaurant in Costa Mesa.  It’s a Martini made with Lychee Fruit.  Before walking over to The Art Institute of California (Orange County) for a fundraising event, we had the best Martinis and $2 Kobe Sliders during Happy Hour.  What a deal.  The Kobe Sliders are fabulous with Horseradish Mayo and Dill Pickles.  I already want to go back for the same – Both are too tasty to switch up.  8 Steers serves terrific food and drinks, so get in there.  They need more business and there’s no…

  • Alex’s Lemonade Stand: Fundraiser Dinner At 50 Forks Restaurant.

    Shelly Borrell
    6 Feb 2010 | 2:47 am
    It’s been reported that one can truly judge a Chef by his/her Short Ribs.  If that’s true, let it be known that 50 Forks Restaurant at The Art Institute of California (Orange County) delivered on the above.  We thoroughly enjoyed all this terrific food at a fundraiser for Alex’s Lemonade Stand Foundation – 100% of the proceeds from this dinner go towards cancer research.  Their motto is… When life hands you lemons, eat!  Our 10-course meal started with the above Amuse Bouche, Pumpkin Porridge served with Crispy Rice.  The fundraiser was reported to…

  • Look For Valentine’s Day Sugar Cookies At Nearby Bakeries.

    Shelly Borrell
    4 Feb 2010 | 11:52 pm
    A few of us recently gathered to sample goodies from a couple local bakeries.  We were compelled to do it in honor of Valentine’s Day of course, and for extra enjoyment while watching The Bachelor (btw, I know who Jake is going to pick — If you want to know too, read here).  Back to the sweets.  To prepare for this tasting event we picked up a variety of goodies from two different bakeries we often pass by, but have yet to stop in until now.  Both bakeries are on 17th Street in Costa Mesa near Newport. The large box of yummies was transferred to the red plate above…

  • The New Breakfast Chips & Salsa: Egg Salad & Bacon.

    Shelly Borrell
    3 Feb 2010 | 8:15 pm
    For breakfast I recently enjoyed a simple Egg Salad (Eggs, Apple Cider Vinegar, Mayo, Mustard, Salt and Pepper) with a few strips of nutritious Bacon — Instead of making a Sandwich, I ate ‘em together like Chips & Salsa.  Why not? Share and Enjoy:
  • add this feed to my.Alltop
    Sticky, Gooey, Creamy, Chewy

  • TWD: Rick Katz’s Brownies for Julia

    Susan
    9 Feb 2010 | 7:22 am
    I was pretty excited when I learned that this week’s TWD recipe was one for brownies.  Aside from the fact that I love brownies, it gave me an opportunity to use this: It’s my new handy, dandy Perfect Brownie Pan!  (Don’t scoff.  When you can’t sleep at 3:00 a.m., and the only things on TV are infomercials, your judgment gets a little cloudy. Okay?  Thanks.) Anyway, Dorie explains that this recipe came from some guy named Rick Katz, a pastry chef who did the prep work for Julia Child’s show, Baking With Julia.  He used to make these brownies for the cast and crew and Julia…

  • Celebrate World Nutella Day 2010 with Nutella Ice Cream

    Susan
    5 Feb 2010 | 10:55 am
    I love Nutella! And, I’ve been enjoying it for as long as I can remember.  As a kid, while all of my friends were bringing PB&J sandwiches to school for lunch, I was munching on Nutella sandwiches. Sometimes, all by itself, sometimes with bananas, and sometimes with another favorite – marshmallow fluff!  The other kids didn’t know what to make of my “chocolate sandwiches”.  They’d never seen Nutella before.  It was pretty much unheard of in this sleepy little Florida town way back in the 70’s.  My mother used to have relatives ship it down to us…

  • Another Momofuku Success: Chicken Wings with Octo Vinaigrette

    Susan
    3 Feb 2010 | 6:36 am
    Those of you who read my post last week about Momofuku’s Ginger Scallion Noodles have probably already figured out that I did succumb and buy the book.  And, I’m so glad I did!  Even if I never make one more recipe from it, it was still worth the price.  It’s a beautiful book and a very entertaining read. I saw this recipe for baked chicken wings a few weeks ago on Steamy Kitchen’s site, and it sang to me. (I love it when that happens!)  I almost always bake my wings instead of frying them, and honestly, I like them better that way.  Plus, it’s a lot less messy!  Who wants…

  • Honeybell Sherbet

    Susan
    1 Feb 2010 | 5:29 pm
    Believe it or not, the temperatures around here have been creeping up into the 70’s the past several days.  That sure is a far cry from the arctic blasts we were getting a mere few weeks ago!  Who knows how long it will last, though.  One thing I’ve learned about living in Florida is that our Winter weather can be unpredictable.  It could be 80 degrees one day and 50 the next.  While I had a window of opportunity, I hauled out my ice cream machine to make this light and refreshing Honeybell Sherbet. What are Honeybells?  I’m glad you asked!  A Honeybell is a specific hybrid…

  • Ginger Scallion Noodles from Momofuku

    Susan
    29 Jan 2010 | 6:25 am
    By now, any foodie worth their fleur de sel has heard of the Momofuku dynasty and it’s irascible ruler, Chef David Chang.  With four wildly popular restaurants in operation and one on the way, a best selling cookbook and numerous awards, including a James Beard, Chef Chang is on his way to cult status.  I’ve been seeing lots of Chang’s recipes on the blogs these past several months and I have to say, I’ve been curious.  Not curious enough to spend $40.00 on the book (even if it does boast the longest chicken wings recipe in the world), but curious all the same. (Most days I don’t…
  • add this feed to my.Alltop
    Whisk: a food blog

  • Strawberry Sorbet

    8 Feb 2010 | 4:33 pm
    Sorbet is easy to make, as long as you have a Cuisinart ICE-50BCC Supreme Commercial Quality Ice Cream Maker! Although it makes ice creams and sorbets LOUDLY, it's worth the price of the appliance since you don't have to think ahead to freeze a canister. It comes with its own compressor, so you just have to plug it in and use. Sorbet is a smooth, sweet, fruity frozen mixture that contains sugar, water, and fruit (either juice or puréed). It doesn't contain any dairy. The nice thing about this recipe is that it's easy. First you have to melt the sugar in the water and vanilla over medium…

  • Génoise with Chantilly Cream and Strawberries—Perfect for Valentine's Day

    8 Feb 2010 | 4:29 pm
    Here's the thing. I'm ready to leave white pepper and chicken liver behind for a bit and pull out the sugar, so I'm starting to work through some of the lessons in Basic Pastry. The first class is all about Les Biscuits (Cakes). What is Génoise Génoise (pronounced JenWAHZ) is a delicate, Italian sponge cake named after the city of Genoa, a coastal city in northern Italy. This cake is unique in that it does not use any chemical leavening agent such as baking powder or baking soda. Instead, it uses a technique that allows air to be suspended in the batter during mixing. This is what gives…

  • Hand-Me-Down Recipes—Hard Waffles

    5 Feb 2010 | 7:17 pm
    In my grandmother’s family, which was Norwegian, one of the specialty foods that was often served at afternoon coffee gatherings was what was known as "Hard Waffles" (as opposed to what was called "soft waffles" shown in my previous post). These Hard Waffles were served cold, with a generous layer of butter spread on them. They would be eaten first, with cookies, shortbread, fruitcake and homemade chocolates to follow. Here is my challenge to you: I have been unable to locate a recipe quite like this one. Does anyone know of it, perhaps under a different name? Does anyone out there have a…

  • Krum Kake

    5 Feb 2010 | 7:14 pm
    The third in this series of waffle posts (see previous posts on Best Waffles and Hard Waffles) is Krum Kake. Pronounced "KROOM kah kah", this is a favorite Norwegian treat. The word "Krum" means "bent" and "Kake" means "cake" so Krum Kake is a "bent cake". Baked on a type of waffle iron, the Krum Kake is coiled around a wooden cone as soon as it comes off the iron. As it cools, it becomes crisp and can be slipped off the cone. Krum Kake irons come with various decorative designs, producing a fanciful, artistic imprint on each cookie. The delicate, rolled cones make a beautiful addition to any…

  • Egg Cakes—a second-cousin-once-removed crêpe

    5 Feb 2010 | 7:09 pm
    There’s an old story in our family surrounding egg cakes. The story centers around a hired man – a man who worked hard all day on my Grandfather's farm, and sang songs all evening, accompanying himself on an old guitar. "Drifting along like a tumblin' tumbleweed. . ."; "I Don't Hurt Anymore" and other Hank Snow favorites. One morning, so the story goes, this hired man with the squinty eyes, the slow drawl and the quiet manner, announced that he was going to make breakfast. Without looking at a recipe, he put together a mixture of milk (from the cow in the barn) and eggs (from the chickens…
 
  • add this feed to my.Alltop
    Just Food Now

  • African Spirit – The Food of Cameroon

    J @ JFN
    28 Jan 2010 | 5:56 am
    The history of Cameroon hasn’t been well recorded but archaeological evidence suggests that the country we know as Cameroon today has been inhabited since pre-history – at least for the past 50,000... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

  • Banana Bread

    J @ JFN
    28 Jan 2010 | 5:55 am
    Plantains and bananas are commonly eaten in the Cameroon and a freshly baked banana bread is just the business to most. Whilst this recipe has been adapted a little to suit modern kitchens, it will... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

  • Coconut Tapioca Pudding

    J @ JFN
    28 Jan 2010 | 5:54 am
    The Oxford Companion to Food says that tapioca pudding and other similar puddings are “sometimes despised by the ignorant, that is to say persons who have no knowledge of how good they are when... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

  • Coconut Pie

    J @ JFN
    28 Jan 2010 | 5:53 am
    Coconuts are extremely nutritious and the flesh, the milk, the juice and the oil has fed and nourished the Cameroon population for generations. It’s quite interesting to note that about a third of... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

  • Venice – The Grand Old Lady of the Adriatic

    J @ JFN
    25 Jan 2010 | 10:04 am
    Few of us don’t think of Venice as the ultimate romantic destination – the city of gondolas, art and love. How many of us know that the grand old city of the Adriatic is the ... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • add this feed to my.Alltop
    delicious:days

  • Thylehogichi - or how to fight a nasty cold

    Nicky
    9 Feb 2010 | 1:10 am
    What?! You’ve never heard of Thylehogichi? Well, neither have I. But THYme LEmon HOney GInger CHIli tea sounded a little stiff and boring, hence the new word creation by simply using the ingredient’s first letters (the kind of creativity, that arises from somebody who has caught a major cold, *cough*). Read the rest of Thylehogichi - or how to fight a nasty coldCopyright © 2010 delicious:days. Please contact blog@deliciousdays.com.

  • How to organize recipes, part 2 - recipeShelf

    Nicky
    28 Jan 2010 | 4:50 am
    I know that most of you come here for the recipes and rest assured, I have something sweet up my sleeve (and perhaps a little intimidating on first sight) – just not today. Today is about a topic that is close to my heart and – as all your copious comments on an earlier post on delicious:days have shown – close to yours, too: how to organize recipes. Having used an imperfect, sometimes chaotic mix of online bookmarking tools, a couple of folders for rip-outs and handwritten Moleskine recipe books, I was never really satisfied with the situation. Always on the hunt for the…

  • 7*7 Favorites of 2009: Dining experiences to remember

    Nicky
    23 Jan 2010 | 1:55 am
    Grrrrmpf. Finally the list I have been looking forward to the most. And despite the fact that there is little, if any, more appealing to me than celebrating my recollection of great meals during the last 12 months, making the final choice has been much harder than anticipated. Let alone my growling stomach. We’ve had our fair share of travel last year, discovered lovely new places, found hospitality that made us feel very welcome and genuinely embraced, enjoyed lively company and – obviously – ate our heart out. Read the rest of 7*7 Favorites of 2009: Dining experiences to…

  • 7*7 Favorites of 2009: No.6 - Food I went crazy about

    Nicky
    18 Jan 2010 | 2:36 pm
    Compared to the picky eater I once was, I’ve made major improvements. Nowadays I consider very few things inedible or not worth trying (tripe might be among the few that still give me the hibby jibbies). But I am fighting on all fronts, working hard on myself to overcome culinary childhood indispositions like raisins, capers or mussels - with growing success. Isn’t it a huge gain to constantly be able to discover new food favorites? And once the hey-this-is-not-so-bad enlightenment kicks in, I tend to indulge in newly found faves as often as possible… Read the rest of 7*7…

  • 7*7 Favorites of 2009: No.5 - There's music playing in my kitchen

    Nicky
    15 Jan 2010 | 1:40 am
    There are only two occasions where I could be caught singing, one would be me driving in the car, the other is in the kitchen, cooking or baking. Since I’m most positively one of the world’s worst singers, these are the only safe places for me – and ensure no collateral damage. Music CDs are the only things in our apartment, that could almost rival our cookbook count. Yes, that means I’m one of those people, that still prefer to buy the physical CD, with booklet and such, over an iTunes album. (But then I do purchase single songs at iTunes, sometimes. Especially disco…
 
  • add this feed to my.Alltop
    Cafe Fernando

  • Passion Fruit, Mango and Chocolate Cake

    Cenk
    29 Jan 2010 | 7:23 am
    This cake was inspired by so many things, I don’t know where to start. Actually, I do. Paris. Denise Acabo’s shop, A l’Etoile d’Or. Mr Genin’s caramels lined up on the white marble counter top. Mango and passion fruit caramels, to be specific. New Year’s Eve dinner party at my friends’ house has been a tradition for [...]

  • 2010 New Year’s Eve Dinner Party

    Cenk
    22 Jan 2010 | 5:45 am
    A 22-pound butterball turkey, a tray full of dolmas, another tray full of artichokes in olive oil, stuffing, rice with roasted almonds, thinly sliced carrots cooked in turkey stock and sweetened with maple syrup, three large mixed salads with pomegranate seeds, another very exciting layered salad with shrimps, beets and avocado and crown roast of [...]

  • Caramel Beurre Sale Sandwich Cookies

    Cenk
    7 Jan 2010 | 5:50 am
    The only downside – and I assure you, there is only one downside – of buying a jar of Henri Le Roux’s famous caramel spread “Le Caramelier” is the fast-approaching expiration date. The jar I brought back from Denise Acabo’s shop A l’Etoile d’Or had an expiration date of 19/12/09 written on it, which meant [...]

  • A l’Etoile d’Or and Denise Acabo

    Cenk
    23 Dec 2009 | 6:34 am
    On my second day in Paris, I met David Lebovitz at the Blanche metro station right across The Moulin Rouge and visited the best candy shop in Paris: A l’Etoile d’Or. If you’re an avid reader of food blogs, you’ve probably already heard about A l’Etoile d’Or and it’s owner, Denise Acabo. Is there anyone else [...]

  • Lokum

    Cenk
    21 Dec 2009 | 7:52 am
    This year’s Menu for Hope bid items are better than ever. A year of Bernachon Chocolate Bars (bid item EU37)! How cool is that? Or David Lebovitz’s out-of-print cookbooks: “Room for Dessert” and “Ripe for Dessert”. He is also including a copy of “The Sweet Life in Paris” – all signed, sealed, and delivered to [...]
  • add this feed to my.Alltop
    Comestiblog

  • Soup and Bread in Brooklyn to Benefit the Hungry

    Comestiblog
    4 Feb 2010 | 11:58 am
    On 4 February 2010, from 6:00 P.M. till 9:00 P.M., Martha Bayne and Sheila Sachs will ladle out soup contributed by local chefs and bloggers at the Bell House in Brooklyn. This free, family-friendly event is designed to raise money for the New York City Coalition Against Hunger (NYCCAH).

  • Gaging Arby's Takes Its Tollner

    Comestiblog
    3 Feb 2010 | 8:04 pm
    Gage and Tollner. This Downtown Brooklyn landmark has ushered in two new centuries and has served the likes of Diamond Jim Brady, Lillian Russell, Mae West, Fanny Brice, Jimmy Durante, and your humble Comestiblogger along the way. Though the legendary Gage and Tollner has faded into history, its classic appointments, mirabile dictu, have been preserved.

  • Boston Wine Expo 2010

    Comestiblog
    24 Jan 2010 | 8:42 pm
    The nation's largest trade and consumer wine event took place this weekend at the 19th annual Boston Wine Expo. Over 450 international and domestic wineries participated in this year's Grand Tasting. With more than 1,800 wines to sample, I may have missed one or two.

  • Le Petit Marché's Bread and Butter

    Comestiblog
    16 Jan 2010 | 8:56 pm
    With the start of 2010, Le Petit Marché's pain et beurre have given way to Bread and Butter, the restaurant's new appellation. In the new incarnation, French fare has been replaced by American comfort food in the form of Southern-fried chicken, burgers, mac 'n' cheese, and the like. While the ownership has remained essentially the same, the management has been revamped, and the kitchen has seen...

  • Istanbul in Brooklyn: güllüoğlu Baklava & Cafe

    Comestiblog
    11 Jan 2010 | 10:42 am
    There's no better cure for a winter chill than dessert and a hot cup of sahlep from Güllüoğlu in Midwood, Brooklyn. This elegant and cozy Turkish café entreats with over a dozen varieties of baklava and kadayif, as well as other sweet and savory specialties, such as böreği, poğaça, simit, acma, ay çöreği, acibadem, and, of course, the obligatory Turkish Delight and Turkish coffee.
  • add this feed to my.Alltop
    Eat Real

  • From the Cookshelf: Valentine's Edition

    Sandy Smith
    8 Feb 2010 | 10:07 am
    First off, I've gotta say, Sweeping Her Off Her Feet With Food by Eric S. Lee is not the sort of cookbook I typically review. In fact, it's not a typical cookbook in many respects. For one thing, the whole point of this book is pretty much to help the culinarily and romantically challenged find the short (sweet, spicy) path from dining room to bedroom. Think I'm reading too much into it? Check the subtitle: "The Ultimate Guide to Romance & Seduction in the Kitchen."Mr. Lee's goal is a simple and straightforward one: he wants to help. Who? The "romantically impaired." With what? Getting,…

  • Roasted Butternut Squash ~ Hurry, It's Almost Spring!

    Sandy Smith
    28 Jan 2010 | 5:47 pm
    To me, winter is bearable only up to January 1. After that, it's just a long spell of hunkering down in more layers than a mille-feuille, waiting out the short days and trying not to cry. Oh, sure, there's Valentine's Day, and that's always good for a day and a night of merrymaking. But as partial as I am to romance and roses and profiteroles, I'd throw the whole shebang right out of the car window for an extra week of spring. (And please, do not even mention the cruel, false-hope-perpetrating farce that is Groundhog Day. Shadow or no shadow, we're still going to see 6 more weeks of winter.

  • A New Feature for the New Year

    Sandy Smith
    14 Jan 2010 | 12:19 pm
    Happy new year, everyone! I have some exciting things planned for Eat Real in 2010, and one of those things is already up and running. I am so pleased to announce that this site has partnered with Springpad to make it a little easier to keep track of recipes (and other stuff) you love ~ from this site and elsewhere on the Internet.From here on, you'll start to see a little yellow "Save it" button at the bottom of each recipe posted on this blog. Just click on it to save a recipe to your own site on Springpad. From there, you can organize recipes and other info into notebooks and generate…

  • A Day at the CIA ~ Holiday Pies Class 2009

    Sandy Smith
    30 Nov 2009 | 11:42 am
    On the top shelf of my refrigerator is a pie plate in which sits 3 slices of sour cream pumpkin pie, all that remains of the 6 pies and various other desserts I made for our Thanksgiving celebrations this year. I don't really want to talk about that pie. In fact, I can't wait for it to go away, especially since tomorrow, December 1, is the official kick-off of Christmas cookie season and there's a lot of excitement around here about that.But I'm not quite finished talking about pie yet. I want to tell you about the Holiday Pies Class I attended at the CIA last week. Regular readers will…

  • Holiday Pies at the CIA!

    Sandy Smith
    21 Nov 2009 | 5:50 am
    Years ago, my husband and I lived in Chicago. Every Thanksgiving, I cooked an elaborate Thanksgiving dinner with a huge turkey, various trimmings, an appetizer course, hors d'oeuvres, and a couple of pies for dessert. All this for three people: he, me, and my younger sister, who would take the train out from college to spend the week as our Thanksgiving Visitor. It was blissful.When our son was born, we moved the hundreds of miles back to New York to live closer to our parents (both sets of whom live in the same town ~ !) so we could do family-type things like celebrate holidays and get free…
 
  • add this feed to my.Alltop
    Prime Cuts

  • Joe’s Roasted Cauliflower and Parmesan Soup

    Joseph Gionfriddo
    28 Jan 2010 | 6:38 pm
    This is a simple yet complex pureed soup that I consider a mature version of the common broccoli cheddar soup.  There are a few subtle key elements that make this soup incredibly good, such as the addition of a few potatoes for body, a touch of heavy cream at the end for smoothness, and the quick hot roasting of the cauliflower which will add a nutty aroma and taste. It is best if you puree this soup with a standard blender, rather than an immersion type blender.  The end result will be a much smoother texture.  It is best to use a well-aged parmesan and grate it to a fine powder on the…

  • Finding Heritage In Sausage

    Justin Rasmussen
    21 Jan 2010 | 8:14 am
    Medisterpølse, or Danish sausage, a staple of my immigrant grandparents. It’s hard to come by and most butchers won’t make it for you because there’s not enough demand for it. Many can order it from German sausage makers, it’s close but never right in my opinion. One of the few places to get it is in Solvang, CA. Solvang was to my grandparents what Chinatown is to many immigrants, an over commercialized version of a time better remembered than actually lived. In Solvang, Danish sausage is easy to come by but so many differ in taste. Growing up my grandparents would…

  • It’s Carnival Season: Make a King Cake!

    Melissa Delgaudio
    17 Jan 2010 | 5:21 am
    Raise your hand if you know what a King Cake is. Anyone? The truth is, outside of New Orleans (at least in the US) most people have never heard of a King Cake. Too bad for them! I have many, many friends in New Orleans and travel there as often as possible. Over the years, I’ve come to think of it as, sort of, a home away from home. So, naturally, I really get into all of the traditions of Carnival and the fun goings-on of the season. Until about ten years ago, I’d never heard of King Cake, let alone eaten any. Now that I’ve had it, I look forward to January 6th each year, because…

  • It’s Ooey. It’s Gooey. It’s Cheese Fondue!

    Melissa Delgaudio
    11 Jan 2010 | 3:10 pm
    Read enough of the things that I write around Prime Cuts, and you’ll notice something. I have a preternatural obsession with comfort foods. I love their warmth. Their smells. The memories which they evoke. I love a chi-chi fa-fa dinner as much as the next guy, but I’ll take comfy cooking over that stuff any day. One of the things that conjures up the best feelings for me is my mom’s cheese fondue. When we were living abroad (when I was but a baby), we spent a short time in Lucerne, Switzerland. While there, my parents frequented a small restaurant that overlooked the lake and which…

  • Veggie Omlet with Marinara

    Jessica Randazza
    7 Jan 2010 | 9:03 am
    Now that you’ve indulged throughout the holiday season, it’s time to start off new habits early with healthy eating throughout the New Year (or at least, make a valiant effort). Two of the easiest ways that I’ve found to ensure that I stay on track eating healthy is (one) to share my meals with good friends sitting around a table and enjoying wonderful company and (two) by starting the day with a healthy first meal. So, allow me to introduce you to my most favorite meal of the entire week: Sunday Brunch. Sunday brunches are a great opportunity for you to impress friends over…
  • add this feed to my.Alltop
    $5 Dinners™

  • Kroger Shopping Trip

    Erin, The $5 Dinner Mom
    9 Feb 2010 | 5:39 am
    We’re off to TX later in the week, so I didn’t need much…just a few things to tide us over. And yes, those are frozen dinners for Steve…for when we’re away.  There are some meals prepared for him in the freezer…but not enough to cover while we’re in TX. So I figure a few frozen dinners for $1.88 a piece beats a few dinners out for $10 a piece. Right?!? (And if you’re curious why we’ll be in TX…I grew up there and we have LOTS of family and friends there!) It has nothing to do with the fact that it’s below freezing here in…

  • Rotel Beans and Rice (Potluck Meal) – $5 Dinner Challenge

    Erin, The $5 Dinner Mom
    8 Feb 2010 | 3:34 pm
    Impress. Impress. Is that what you think of when you think of a potluck dinner?  That you have to impress everyone there with your creative meal or dish…made with the finest ingredients! Will they like it?  Will everyone eat it? Will the dish be empty by the time the dinner is over? What if no one eats it and people figure out that it was me who made it? Been there. Thought that! But the reality is…very few people, if any, are going to know what you brought to the meal.  So tell those thoughts when they come racing to the forefront of your mind when you are trying to decide…

  • Printable Coupons – Bacon, Green Giant, All You, Tag Reader

    Erin, The $5 Dinner Mom
    8 Feb 2010 | 8:40 am
    Here are some of the latest and hottest printable coupons: $.55 Smithfield Bacon (match with sale price for a great deal on bacon!) $1/1 Smithfield marinated pork $.35/1 Bob Evans sausage $.50/2 Green Giant Frozen Veggie Box $.50/1 Fiber One Muffin Mix $.50/1 February All You Magazine (sold in Walmart stores…and contains LOTS of coupons!) $2/2 Kotex pads $.50/1 Halls Cough Drops $5/1 Leapfrog Tag reader system Be sure to check out all the printable coupons available at Smart Source and Coupons.com! This post contains affiliate links. More information can be found on the site’s…

  • Menu Plan Monday – TX Book Signing Edition

    Erin, The $5 Dinner Mom
    7 Feb 2010 | 8:16 pm
    So this week begins my cookbook signing adventures in Texas…but here are a few of the meals we’ll be eating this week! Rotel Beans and Rice Walnut-y French Toast Shrimp Scampi – from The $5 Dinner Mom Cookbook I will post the recipes each night after I make the meal. If you see a meal you are interested in, please check back for the recipe later in the week! Current Monthly Meal Plan can be found here! Thanks to Andrea at Mommy Snacks and Marcy at Stretching a Buck for posting the best deals and coupon matchups at my stores each week! All the BEST menu plans can be found…

  • Sunday Coupon Preview

    Erin, The $5 Dinner Mom
    6 Feb 2010 | 4:35 am
    Want a sneak peak at what coupons are in this Sunday’s paper? Sunday Coupon Preview tells us that there is 1 Smart Source this weekend!  Here is the complete list of coupons in the newspaper this weekend. Also, next weekend (Valentine’s Day)…there will be no coupon inserts! Now why would I want to know what coupons are in the newspaper ahead of time…you might ask!?!  If there are coupons for your favorite products…or coupons for products that are frequently on sale and you can get them for SUPER CHEAP, even FREE, then you might want to pick up a few extra…
  • add this feed to my.Alltop
    MyGourmetConnection

  • Light and Fresh Turkey Tacos

    Lynne Webb
    5 Feb 2010 | 3:24 pm
    Lighten up traditional tacos by using ground turkey instead of beef and seasoning it with green onions, jalapeno and red bell peppers, and cilantro.

  • Valentine's Day Tower

    Erika Pitera
    5 Feb 2010 | 1:16 pm
    For that very special someone, send your love with Harvard Sweet Boutique's deluxe keepsake Valentine's Day tower.

  • Strawberry Dark Chocolate Chunk Cookies

    Erika Pitera
    5 Feb 2010 | 1:02 pm
    Park 19 Cookies specializes in unique gourmet cookies like these Strawberry Dark Chocolate Chunk cookies for Valentine's Day.

  • Candied Bacon 4 Piece Sampler

    Erika Pitera
    5 Feb 2010 | 12:55 pm
    For a sweet gift, try this four-piece box with the most desired candied bacon confections The Sticky Pig has to offer.

  • Strawberry-Cream Cheese Brownies

    Erika Pitera
    3 Feb 2010 | 12:02 pm
    These brownies combine strawberry preserves and cream cheese for a delicious, moist chocolatey treat.
 
  • add this feed to my.Alltop
    The Comfort is Always Here

  • Pasta Carbonara – American Style

    daxphillips
    8 Feb 2010 | 5:36 am
    There are a few dishes I know my wife really loves, and recently, I found out that my sister-n-law loves as well. Actually, I am finding out that a lot of people really love a dish called pasta carbonara. I first found out about this dish years ago when we went out to eat at a place called Palermo Villa on the east side of Milwaukee. My wife was in heaven. As I have never really been a pasta boy, I began to realize why my wife, and others, really enjoyed this dish. Traditional carbonara does not use cream, but I understand why the American version of carbonara is one that pleases the masses.

  • Super Bowl Party

    daxphillips
    6 Feb 2010 | 9:11 am
    It’s that time of year. The annual celebration to see who is the best in the National Football League. The Super Bowl. New Orleans Saints versus Indiana Colts. As I am a Green Bay Packer fan, I am not really too concerned who will win this game, however I am concerned how happy it makes people to cook up some awesome food. The image below will hopefully assist you in finalizing your party ideas. Everything from sandwiches, dips, stuffed mushrooms, and all kinds of things to cook on the grill. Click on any part of the image to jump to that recipe. Enjoy.

  • Mexican Shrimp Cocktail

    daxphillips
    6 Feb 2010 | 7:32 am
    Ditch the usual American shrimp cocktail sauce that is typically served with horseradish sauce, and give this one a try. Shrimp cocktail is usually served as an appetizer, and typically found during cocktail parties, brunches, or during holiday parties. However, there is something to be said about Mexican shrimp cocktail. I recall about ten years ago, my buddy Adam said you have to try the caldo de camaron at a local restaurant in Milwaukee. I listened, but never really thought about it. My first reaction was shrimp in a cocktail glass? What the heck did I know. While living in Dallas, Texas…

  • Spinach and Goat Cheese Pizza

    daxphillips
    4 Feb 2010 | 6:08 pm
    So this weekend, I did what I typically do about once a month and that was to throw together some quick pizza dough. I had no clue as to what I was going to do with it, but I did know that if I asked the kids if they wanted pizza for dinner, they would immediately say yes. An enthusiastic yes at that. After all, pizza is one of the family favorites, and a reason why I make the dough. Sure, I do buy frozen pizzas for the kids, as one like pepperoni, while the other likes sausage, and the other likes cheese. I just find it a lot easier, and lot more enjoyable to show my kids that by making…

  • French Bread Pizza Recipe

    daxphillips
    2 Feb 2010 | 3:29 pm
    I have said it from time to time on my site, that my middle child, is starting to explore the hot lunch program in his elementary school. As that often frightens me, I am glad that he is exploring the idea of having a variety of different foods on his plate rather than the typical salami and cheese sandwich, grapes, and bag of chips. He is genuinely excited in the morning to hear what is for hot lunch, and he also comes home excited that he tried something new! This is great in my book, however I am curious as a foodie, and parent, if he is getting enough to eat, not only that, but the…
  • add this feed to my.Alltop
    Whipped

  • Steel Cut Oats – A Short Cut!

    Caroline
    8 Feb 2010 | 10:52 am
    I prefer hearty, steel cut oats to old-fashioned oats but I don’t prefer them enough to launch a 45 minute cooking endeavor in the morning.  Some things require a good short cut.  And, I have found one.  The guys at The Bitten Word suggested a little “night before” prep followed by only 10 minutes of cooking in the morning.   It worked! I then got greedy and tried to find an even EASIER method.  Some say that a rice-cooker is fool proof for almost any grain. Wake up, put the water and oats in, go take a shower while oats cook.  Unfortunately, I came down this morning…

  • Red Velvet Cake + Whipped = True Love Forever

    Caroline
    2 Feb 2010 | 6:59 am
    I have been dancing the tango with Red Velvet Cake for some years now.  Just when I think I can turn my face away and retire my quest for the perfect recipe, the scarlet vixen has me pressed to her cheek striding across the dance floor once again. Our love affair is always reignited in the month of February.  The marketing machines of the world are pressing Valentine’s Day upon us and my palate cannot resist cupid’s arrow.  Festive, moist, red cake topped with classic cream cheese frosting… I am dazed with desire. What is it about Red Velvet Cake that has captured my heart?  Well,…

  • White Vegetarian Lasagna

    Caroline
    25 Jan 2010 | 8:17 pm
    I am lucky in that many of my clients have become good friends. It makes for especially enjoyable client entertaining. During the holidays, I invited my pals from Revel along with my talented photographer friend for a dinner party. (side note: check out this yummy website I was lucky enough to help them with) Since one of the guests is a vegetarian, I decided to broaden my horizons and comprise a three-course vegetarian meal. Deer in headlights. How could I not have presentable vegetarian recipes in my dinner party repertoire?! I am a Midwestern girl born and bred on meat and potatoes married…

  • Molasses Bran Muffins

    Caroline
    20 Jan 2010 | 2:31 pm
    My bran muffin kick continues. While preparing a “mise en place” of muffin ingredients on Sunday evenings, I calmly consider the week ahead and before any anticipation of stress takes over, I happily remember that I will inaugurate the workweek with a healthy, warm baked good. I found this recipe on the back of my Bob’s Red Mill Wheat Bran package. I was drawn to it for its list of natural ingredients and lack of processed and refined items. Together, these ingredients produced a pretty solid muffin. After my first bite, I was hesitant and worried that they were a bit too…

  • Jicama Slaw

    Caroline
    15 Jan 2010 | 9:20 pm
    Jicama is not something that is usually on my radar. I’ve eaten it before but just never think to buy it. A friend suggested some sort of a jicama slaw to go with steak tacos she was making and in development of this side dish, I was reminded what a soft spot I have for this colorless, homely vegetable. With a quick internet search, I learned that this watery, slightly sweet root vegetable is native to the Americas. Interestingly, the vine that grows from this root is poisonous! The jicama flavor is starchy but fresh. The texture is crunchy but moist, a bit like a water chestnut. The…
  • add this feed to my.Alltop
    Gina's Weight Watchers Recipes

  • Chicken Quesadillas

    Gina
    5 Feb 2010 | 11:57 pm
    These chicken quesadillas are a meal in one! Loaded with chicken and veggies and very filling (I couldn't finish mine). I made these for dinner with my leftover avocado mango salsa but these are also... Click on the link for the full recipe.

  • Avocado and Mango Salsa

    Gina
    5 Feb 2010 | 2:31 pm
    A light and colorful party dish with chips. The combination of flavors, sweet and salty with tangy hint of lime makes this a winner. This is also great over grilled fish or chicken!Avocado and Mango... Click on the link for the full recipe.

  • Lighter Buffalo Chicken Dip

    Gina
    4 Feb 2010 | 10:10 am
    All the flavor of buffalo wings without messy hands! Perfect for your Superbowl Party. I lightened this using low fat and fat free ingredients. Adjust the heat to your liking and serve this with... Click on the link for the full recipe.

  • Homemade Chicken Stock From Your Crock Pot

    Gina
    3 Feb 2010 | 3:39 pm
    What's better than coming home to homemade chicken stock and cleaning out your refrigerator at the same time. Simply throw all the ingredients into the crock pot the night before, turn it on in the... Click on the link for the full recipe.

  • Roast Chicken with Rosemary and Lemon

    Gina
    1 Feb 2010 | 2:22 pm
    Roasting a whole chicken is pretty simple to do, just season it, put it in the oven and walk away. As long as you have a thermometer you can't go wrong. The combination of rosemary and lemon has a... Click on the link for the full recipe.
 
  • add this feed to my.Alltop
    Inn Cuisine

  • Move Over Paula Deen (Recipe: Strawberry Creek Inn’s Shrimp and Grits)

    Fact: I love me some Paula Deen. As the reigning queen of southern cooking, I’ve turned to her recipes time and again when craving down-home, southern fare. But rarely would I imagine pitting a recipe against hers, that is, until now. Armed with the following recipe from Rodney Williams of the Strawberry Creek Inn B&B, the [...] Related posts:Judgment Day (Strawberry Creek... [Ready to see this article in full, including photos and recipe? Please click-thru to visit InnCuisine.com for all this (and more)!]

  • Hold Onto Your Taste Buds! (Recipe: Americus Garden Inn’s Cinnamon Roll Griddlecakes)

    How often does a recipe sweep you off your feet with its ingenuity and comforting taste? And how come I didn’t think of creating Cinnamon Roll Griddlecakes? Genius I tell you, sheer genius! Cinnamon Roll Griddlecakes are the brainchild of the Americus Garden Inn B&B located in Americus, Georgia. Securing them a semi-finalist position in the [...] Related posts:Fresh, Easy and Elegant... [Ready to see this article in full, including photos and recipe? Please click-thru to visit InnCuisine.com for all this (and more)!]

  • The Art of Digital Food Photography & Food Styling: 20 Invaluable Resources for Food Bloggers

    As Inn Cuisine’s 2 year anniversary approaches, I find myself reflecting on how far I’ve come and how much I’ve grown as a blogger, both in my vision of what I want Inn Cuisine to become and my abilities to get it there. But I haven’t done it alone. Because I believe in giving credit [...] No related posts. [Ready to see this article in full, including photos and recipe? Please click-thru to visit InnCuisine.com for all this (and more)!]

  • All Muffins Are Not Created Equal (Recipe: Strawberry Creek Inn’s Banana-Nut Muffins)

    I know what you are thinking, “Who needs another recipe for banana muffins? They’re everywhere.” But the answer is, “You do.” Trust me on this one. Unlike any other banana muffin recipe I’ve tasted or tried before, Strawberry Creek Inn’s recipe for Banana-Nut Muffins captures everything that is good and right about banana muffins. Soft, dense, moist and... [Ready to see this article in full, including photos and recipe? Please click-thru to visit InnCuisine.com for all this (and more)!]

  • Fast and Fabulous (Recipe: Big Mill B&B’s Creamy Brie with Fig Preserves)

    Looking for something fast and fabulous to whet your appetite? If you’re a fan of Brie and figs, you’re going to LOVE this easy appetizer recipe from Big Mill Bed & Breakfast! Made with homemade Fig Preserves (what? Don’t have homemade preserves on hand? No problem! Your favorite store -bought brand will do) and less than [...] Related posts:Fabulousity Defined (Appetizer... [Ready to see this article in full, including photos and recipe? Please click-thru to visit InnCuisine.com for all this (and more)!]
  • add this feed to my.Alltop
    Elle's New England Kitchen

  • Valentine’s Gift? Equal Exchange Fair Trade Coffee and Chocolate Gift Bag!

    Elle
    8 Feb 2010 | 8:38 am
    That’s a real mouthful, isn’t it?  In more than one way, too!  It’s not only a long title, but with this gift bag combo, you really can have a mouthful--of fabulous coffee and chocolate!  Here’s what the gift bag looks like: I was contacted a short while back from Annie, who works for MamboSprouts.com.   Their site is packed with all kinds of information, so I urge you to check then out, as well.  One of their clients is Equal Exchange, a fair trade company that offers organic coffee, tea, chocolates, nuts and berries, and a great assortment of gift…

  • VYY Project-Week one: Pan Seared Tomato and Rosemary Artichoke Sandwich

    Elle
    3 Feb 2010 | 10:00 am
    Some of you may remember that I’ve decided to work my way through Vegan Yum Yum, by Lauren Ulm.  It’s a gorgeous book, and so far--the recipes don’t disappoint.  It’s loaded with recipes, and I  figured that to get through all of them, I should commit to doing at least one a week.  So a small group was formed, and it’s official.  One recipe a week from the book.  The first week is members choice, because I know that some of my friends already had their eye on a couple of the recipes.  After this week, we’ll do one recipe…

  • Cookbook Review: CIA New Book of Soups. Let’s try Minestrone!

    Elle
    21 Jan 2010 | 8:42 am
         Soup--it’s what’s for dinner!  I’ve never met anyone that didn’t like soup.  Well, maybe a couple of my super picky kids, but we’ll leave them out of this discussion so I can keep my sanity.  There are hot soups, cold soups, thick and hearty soups, clear brothy-type soups…the list goes on and on.  They can warm your bones on a cold day, or give you a cool, refreshing snack when the temperature is rising outside.  Not only that, but they’re a great way to stretch your budget!  Make a big pot of soup,…

  • Avocado Chimichurri Bruschetta

    Elle
    15 Jan 2010 | 8:00 am
    What is Chimichurri?  I know, it’s a burning question that a lot of you may be wondering about.  Today, I’ll try to give you a little background from information that I’ve found. Chimichurri is a green sauce, but can also be red.  It’s very popular as a marinade and sauce in Latin and South American countries.   The stories say that the sauce was first invented by an Irish man named Jimmy McCurry, who was fighting in the Argentine War of Independence.  Apparently, his name lost a little something in the translation, and Jimmy McCurry became…

  • Vegan Bean Burgers--We’ve Bean Enjoying You

    Elle
    11 Jan 2010 | 9:15 am
    So--this was my first attempt at making vegan burgers.  We really enjoy the vegan burgers that we get at the grocery store, but I’ve “bean” thinking of making some.  (Totally cheap pun, I know.) My inspiration came from Eating Well…Living Thin.  Check it out--her photos are gorgeous!  The photos of her bean burgers completely drew me in.  I wanted them.  STAT. Using that recipe as a base and method, I set to work.   I decided to totally change up the seasonings and use the flavors from these Argentine Style Burgers I’d…
  • add this feed to my.Alltop
    SFoodie

  • Is Denny's Free Grand Slam Breakfast Really Worth Your Time?

    Joe Eskenazi
    9 Feb 2010 | 6:17 am
    ​As anyone who watched the Super Bowl knows, Denny's is offering free Grand Slam breakfasts today from 6 a.m. to 2 p.m. We thought it made sense to revisit John Stuart Mill's concept of opportunit... Continue reading "Is Denny's Free Grand Slam Breakfast Really Worth Your Time?" >

  • Saluting the Sentinel: Your SFoodie Lunch Planner

    Jonathan Kauffman
    9 Feb 2010 | 6:13 am
    ​Tues., Feb. 9, 2010Lunchtime self-protection rule number 403: If you're standing outside Dennis Leary's downtown sandwich shop The Sentinel, fretting over your 30 seconds in front of the menu be... Continue reading "Saluting the Sentinel: Your SFoodie Lunch Planner" >

  • Doggy Bag: How S.F.'s Streets Look from London

    John Birdsall, SFoodie Editor
    8 Feb 2010 | 6:05 pm
    Our favorite morsels from the blogs. Urchin report: London's Financial Times gave readers a taste of San Francisco Saturday. London restaurateur Jacob Kennedy begins at Boulevard and finds his ... Continue reading "Doggy Bag: How S.F.'s Streets Look from London" >

  • SFoodie's 92: Chili from Mission Burger

    John Birdsall, SFoodie Editor
    8 Feb 2010 | 5:37 pm
    As a daily windup to the Weekly's Best of S.F. 2010 on May 19, we've teased out 92 of our favorite local dishes that taste like here. All the tasty details after the jump. ... Continue reading "SFoodie's 92: Chili from Mission Burger" >

  • Vegan Magic: Other Avenues Makes Beet and Avocado Taste Like Chocolate

    Tamara Palmer
    8 Feb 2010 | 5:15 pm
    ​Shanta Nimbark Sacharoff, co-manager of the Sunset's natural co-op grocery store Other Avenues (3930 Judah at 44th Ave.), is like some kind of vegan sorceress in the kitchen. Her latest trick? ... Continue reading "Vegan Magic: Other Avenues Makes Beet and Avocado Taste Like Chocolate" >
 
  • add this feed to my.Alltop
    Cookerati

  • My Superbowl Pick – Steak Sandwiches and Parslied Potatoes

    Diana
    7 Feb 2010 | 10:52 am
    I’ve been posting lots of superbowl recipes lately, but dinner tonight is my pick for a nice easy to eat sit in front of the tube dinner. (We never actually do that at home – just so you know.) My son was going out, so I just wanted something quick and easy that we could munch down on.  Weird little tidbit – when my son is gone, my husband and I usually fill only one plate with food and share instead of separate plates.  Hey – at least he’s not eating out of the pot, like he would if I weren’t around. I made a steak sandwich and parslied potatoes that were so filling,…

  • Farfalle with Spinach and Tomatoes & a Little Pinot Grigio

    Diana
    5 Feb 2010 | 6:26 pm
    Along with the Grilled Rosemary Shrimp last night, we had Farfalle with Spinach and Tomato.  This wasn’t spinach from my garden, but it was organic fresh spinach from the fresh vegetable section of the grocery store.  I used about 8 to 10 handfuls; it’s amazing how little you end up after it wilts down.  The tomatoes were Hunt’s petite diced tomatoes with perfectly sized pieces.  My husband doesn’t care for shrimp, so he went vegetarian and just ate this pasta dish.  I splashed on some Pinot Grigio at the end, which gave it a nice burst of flavor.  I…

  • Rosemary Grilled Shrimp with Redwood Creek Pinot Grigio

    Diana
    4 Feb 2010 | 8:32 pm
    A lot of Superbowl recipes involve finger food, and is consumed with beer.  Here is a recipe for a Superbowl dinner that includes wine.  This recipes is also for the grillers looking for an excuse to get out there on this cold, wet snowy weekend.  I made the Rosemary Grilled Shrimp, but I used my grill pan instead of the grill.  I also made a much smaller amount for our dinner and served it with pasta.  1 1/2 lbs of jumbo shrimp on skewers is more than enough for four people even maybe 6 to 8 people, unless that’s all you will eat.  I used some dried rosemary…

  • Pace Superbowl Salsa Recipes and Giveaway Pack for Superbowl Sunday

    Diana
    3 Feb 2010 | 8:41 pm
    Pace did a giveaway last year for the Superbowl, and is doing it again.  We love Pace, don’t we.  Actually, we do love Pace, my husband is a salsafied salsa fiend. He eats a quart of salsa a week because he loves the fresh tomato taste.  Salsa is one of the healthiest dips/sauces around because it has lots of fresh vegetables and not a lot of fat and sugar.  You can top eggs, sandwiches, chips, burgers, beef, chicken, spaghetti.  It’s such a versatile topping, though you can just go at it with a spoon. In preparation for Super Bowl XLIV (taking place this Sunday, Feb. 7 in Miami),…

  • Jennie-O Coupon Winners

    Diana
    2 Feb 2010 | 7:49 pm
    Here are our Jennie-O coupon winners.  I love Jennie-O products.  I try to eat food that’s good for me, that tastes good.  Food with flavor, but without a lot of grease and I think Jennie-O does that. Our Winners are: Arp Ingrid Roseanne Annalee and Laura.   Please send me your postal addresses and I will get those coupons in the mail.   Thanks for entering our contest.   ~Diana Tweet This Post Plurk This Post Buzz This Post Delicious Digg This Post Ping This Post Reddit Stumble This Post
  • add this feed to my.Alltop
    Lick My Spoon

  • Socola Chocolate Giveaway: And the Winner is…

    Stephanie
    8 Feb 2010 | 8:15 pm
    Ryan E, Congratulations! Looks like you and Aphrodite Delight were just meant to be. Socola Chocolatier will provide the choco lovin’…you’re on your own for that really sweet note to your wife though Related posts:Chocolate Month and Socola Chocolatier Giveaway [caption id="attachment_4616" align="aligncenter" width="500" caption="Socola Chocolatier: Aphrodite’s Delight, Valentine’s Day...Bissinger’s Chocolate Giveaway: And [...] Related posts:Chocolate Month and Socola Chocolatier Giveaway [caption id="attachment_4616" align="aligncenter" width="500" caption="Socola…

  • Chocolate Month and Socola Chocolatier Giveaway

    Stephanie
    5 Feb 2010 | 7:25 pm
    I hereby declare February as Lick My Spoon’s official Chocolate Month. Yayyy!!!! What does this mean for you? Chocolate. Lots of chocolate. I have had the good fortune to have sampled many a bon bon in my life…and in the name of love (chocolate love), I’d like to share some of [...] Related posts:Socola Chocolate Giveaway: And the Winner is… [caption id="attachment_4615" align="aligncenter" width="500" caption="Hot Lava"][/caption] Ryan E, Congratulations! Looks...Socola Chocolatier: Be My Valentine As featured in Bay Area Bites, February 4, 2009 [caption...Bissinger’s Chocolate…

  • In-N-Out: Animal Revelation

    Stephanie
    4 Feb 2010 | 12:29 am
    Your eyes do not deceive you. Those are Animal-Style FRIES from In-N-Out Burger!!!! Arghhhaghhhhh! I mean….Wow. Does that not just blow your mind? I owe this epic discovery to Scranto. This past weekend, driving home from beautiful Tahoe, our resident Playa of the Year (that’s 2 years in a row fellas [...] Related posts:Taylor’s Automatic Refresher: Worth the Trip out to Wine Country (and Maybe a Plane Ticket Cross Country) [caption id="attachment_467" align="aligncenter" width="500" caption="Taylor’s Ahi tuna burger with ginger...Bill’s Place: Santa’s Special Burger Joint Review…

  • Big-Ass Pot of Chili

    Stephanie
    29 Jan 2010 | 1:04 am
    As featured in SF Weekly’s SFoodie, January 27, 2010. 2 pounds of bacon, 4 pounds of sausage, 6 pounds of ground beef…and that’s only the beginning. This recipe may seem excessive, but by the time this massive pot of chili is done cooking, and certainly by the time you’ve gone through the last of it, you always [...] Related posts:Big-Ass Pot of Chili [caption id="attachment_4586" align="alignleft" width="199"][/caption] Adapted from Steve Conn and Colerain...Ski Weekend Menu [caption id="attachment_1804" align="aligncenter" width="500" caption="Heavenly, Lake…

  • Butternut Squash Mac and Cheese with Sage and Gingersnap-Pecan Crust

    Stephanie
    20 Jan 2010 | 11:36 pm
    Did you know that January 20th was National Cheese Lover’s Day? Isn’t that lovely? To commemorate this happy holiday, the Wisconsin Milk Marketing Board launched a Macaroni & Cheese Blog which will feature a new macaroni & cheese recipe every day for thirty days. There goes that New Year’s resolution (unless your resolution was [...] Related posts:Butternut Squash Mac and Cheese with Sage and Gingersnap-Pecan Crust [caption id="attachment_4523" align="alignleft" width="300"][/caption] Butternut Squash Mac and Cheese with...Butternut Squash Risotto When I lived in…
 
  • add this feed to my.Alltop
    H.O.G. Food Blog

  • Lemon Bars

    admin
    8 Feb 2010 | 6:31 pm
    It was Super Bowl Sunday and we went to some friends house to watch the big game. Knowing that there would be buckets of creamy dips and finger lickin meats we decided to make something that would cleanse the pallet. As most football party buffets are loaded with salt and fat, we felt that acid was the go. Tart sweet lemon after smoky fatty chicken = ahhhhhh The recipe is adapted from Ina Garten’s lemon bars recipe in Barefoot Contessa Parties!, a favorite of Molly’s. Click here for the original recipe. Looking back, we did not let the bars chill properly. Chilling overnight…

  • Accidental Dessert: What to do when your Chocolate Chip Cookies melt

    admin
    5 Feb 2010 | 7:44 am
    Admittedly I’m not the cat’s meow of baking. Most of us stock pot jockeys run when we hear the word pastry or anything remotely connected to baking. At the end of the day however baking is really just a bigger part of gastronomy. It’s abiding to the laws of technique and slowing down to absorb and properly execute a recipe. In many cases savory foods can be fixed due to excessive spazzing out in the kitchen, baked items cannot. Sifting, weighing, measuring, creaming, crumb, tempering, piping and “chilled” are all words that are often associated with baking. For me it’s kind of…

  • Viva Mexico!

    admin
    27 Jan 2010 | 8:57 am
    Coming at you live from Mexico! I was going to rub it in with stories of perfect hot dry weather, long stretches of uninhabited beaches, fresh seafood, long naps and no stress, but why bother… no need to take you on a magic carpet ride..hehe. I’m a little zapped from surfing in the warm water so I’m turning over the keyboard to our comrade  Cathy Curtis. Cathy, take us away! SteveO, HOG When Molly and Stephen invited me and my husband Rob to share a house in Todo Santos, Mexico we jumped at the chance. For one, we desperately needed some sun and R&R but just as…

  • Gateau Basque Cake

    admin
    18 Jan 2010 | 7:22 pm
    When I was in my 20’s I spent a lot of time on the South West coast of France. We hung out at the beaches  during the day and people-watched at corner cafe’s at night. The food in that region during the summer is blanketed with an abundance of juicy tomatoes, heirloom peppers, olives, cured meats, seafood and AMAZING pastries.  The Basque region of Spain has a big influence on the local cuisine, and boy what a treat!  It’s simple clean food with smoke, refreshing acid and yes.. not too sweet or buttery desserts. For me, Gateau Basque sums it all up. Gateau Basque is a…

  • Apple Strudel with Calvados Brown Butter Sauce

    admin
    8 Jan 2010 | 5:09 pm
    At a recent Hands On Gourmet event the Apple Strudel took center stage. Everyone that was involved in making this all time classic pastry became tickled pink. Laughter, butter and apples are great ingredients for fun! Strudel is an age old Viennese pastry that has a wonderfully simple tart, sweet, juicy apple filling.  The dough is super stretchy and elastic as the photo shows. And that really is the secret to get up off your chair and yodel strudel. If your dough is tough or you elect to use boring store bought phyllo dough then it might not be as sexy. The filling is made from spiced local…
  • add this feed to my.Alltop
    Food Storage Made Easy

  • Valentine’s Day and Food Storage?

    Jodi and Julie
    7 Feb 2010 | 10:01 pm
    We made this post last year- but figured it’s still appropriate since it’s almost Valentines Day again and a lot of our readers have never seen this… If you made this last year remember to restock any foods (if your spouse hasn’t already sneaked them and ate them already). If you haven’t seen this before, then here you go…. Are you having a hard time deciding what to get your “special someone” for Valentines Day? Well worry no more. We have made it easy for you – and what’s better then the gift of preparedness? Send your loved one to…

  • Disaster Kit Scavenger Hunt

    Jodi and Julie
    3 Feb 2010 | 11:46 pm
    Are you STILL procrastinating getting your disasters kit together? Well we thought of a fun way for you and your family to GET IT DONE! Presenting the Food Storage Made Easy…. Get your family together for a fun night. Whether you hunt for the items in your house or at a store, make it fun! Included in the scavenger hunt are strips of paper you can cut with the name and image of the item – that way young kids can get involved too! Cut up the strips and assign different family members different items. Make it a race and see how quickly and fun getting prepared can be! When you’re…

  • Food Storage Makeover: Disaster Kits Part Two

    Jodi and Julie
    31 Jan 2010 | 11:18 pm
    Today is the DAY! We got Grandma Lori’s disaster kits all purchased and compiled and she is very excited with the results. We started out this phase of our Food Storage Makeover by discussing the three different options available for disaster kits. After some discussion, we found a solution that worked well for Grandma Lori. Check out our video below to see our discussion and the final results! We have had a lot of people ask us about options for buying kits that are already put together. We got the one in the video from Emergency Essentials who has a huge selection of different kits…

  • Food Storage Makeover: Disaster Kits

    Jodi -- Food Storage Made Easy
    27 Jan 2010 | 10:10 pm
    We’re so excited about our Extreme Makeover: Food Storage Edition project we are working on with Grandma Lori. We decided to start with getting her Disaster Kits put together. Disaster kits consist of a 3 day supply of food, water, and emergency items). As we went through our Emergency Preparedness worksheets we realized that they might not be ideal for every situation (including Grandma Lori’s). We came up with the following 3 options to discuss with her: Pros Inexpensive – if you have a lot of the first aid and emergency items on hand already and purchase food items in…

  • Common Substitutes, Measurements and Yields

    Jodi and Julie
    25 Jan 2010 | 9:40 am
    We recently posted about some info that one of our great readers (Nola) shared with us in a document she put together that had TONS of common substitutions, measurements and yields. We were going to break it up into multiple posts, but then realized it would be hard for you all to use it that way – so we made it into a pdf you can all download! Print it out and put it in your Food Storage Made Easy Ebook Binder (we’ll be including this handout in our next free binder email updates – just in case you were wondering).
  • add this feed to my.Alltop
    Suite 101: Food & Drink

  • More Wisconsin Microbreweries

    9 Feb 2010 | 6:23 am
    Wisconsin offers a variety of independent microbreweries. The following facilities offer brewery tours, tastings, and community events. Includes brew highlights.

  • Wisconsin Microbreweries

    9 Feb 2010 | 6:17 am
    Wisconsin has a fine tradition of beer brewing. Milwaukee's Miller may provide good beer on a large scale, but these small breweries offer great taste and education.

  • Chocolate and Mars Bar Crispy Cakes

    9 Feb 2010 | 3:24 am
    Easy to prepare and incredibly delicious, here is a quick way to make a tasty dessert for everyone to enjoy.

  • Easy Recipes for Wild Salmon

    9 Feb 2010 | 1:28 am
    Wild salmon is healthier than farm-raised but costs more. A cheaper alternative is frozen wild salmon. These 2 recipes work well with frozen fish and are simple to make.

  • Delicious New Salad Ideas from South America

    9 Feb 2010 | 12:19 am
    Any typical Chilean meal includes at least one salad, and the nation's cuisine boasts an array of tasty and uncommon blends of cold vegetables, herbs, and seasonings.
 
  • add this feed to my.Alltop
    Dr. Gourmet

  • Mexican Style Risotto with Whitefish; Information Matters: Dr. Gourmet Newsletter

    admin
    8 Feb 2010 | 1:06 pm
    Dr. Tim Says…. There’s been a lot of controversy about whether calorie counts should be a part of restaurant menus or not. Laws have been enacted around the country, with the most notable being in New York City. The legislation has been vigorously fought by the restaurant industry, with them actually suing to block these requirements. I have been saying for years that information matters and that knowing what is in the meal you eat makes all the difference. The real question is, does this work and can it work for you?Information Matters Featured Recipe Mexican Style Risotto with…

  • Right-Size Your Recipes : Dr. Gourmet’s Health and Nutrition Bites

    admin
    3 Feb 2010 | 2:38 pm
    As you might expect, I collect cookbooks. The first cookbook I bought for myself was the Peanuts Cook Book, but the one my mother used most (and I bet yours did too) was The Joy of Cooking. I actually have several copies of this venerable cookbook, from the two-paperback edition from 1974 to the 1946 hardback that my wife bought me for Christmas last year. Recently a brief article in The Annals of Internal Medicine featured The Joy of Cooking. Brian Wansink, a food researcher at Cornell University, and his staff surveyed the seven editions of The Joy of Cooking and found that only 18 recipes…

  • Diabetics and Carbohydrates: Ask Dr. Gourmet

    admin
    2 Feb 2010 | 11:58 am
    Q: My dad was just diagnosed with Type 2 diabetes. He also is taking Coumadin, has GERD and atrial fib. I signed up for your meal plan for him, but it has a lot of bread and cereals in the mornings. We were told that as a diabetic he was allowed basically no carbs. Is this true? If so, what can be substituted for the bread and cereals? Thanks for your help; this is confusing for us, trying to figure out what can be eaten. A: I am sorry that you have been confused by the diet teaching your father has received. Being told that he shouldn’t eat carbohydrates is completely incorrect. When…

  • Aronia and Acerola Juice: Ask Dr. Gourmet

    admin
    2 Feb 2010 | 11:55 am
    Q: I am a diabetic and on warfarin for Factor V Leiden. I usually cannot drink orange juice because of its effect on my GERD, but I have found a juice that I can tolerate called “Fruit 2 day.” The Strawberry Banana contains 2 ingredients, among other ingredients, that I am not sure about with the warfarin: Aronia berry juice from concentrate and acerola cherry juice from concentrate. Do you know if these two ingredients have any effect on warfarin? A: I have looked for information on the Vitamin K content in aronia and acerola berries and have come up with nothing. Sorry. That…

  • Cranberry Sauce: Ask Dr. Gourmet

    admin
    2 Feb 2010 | 11:52 am
    Q: Are canned cranberries, like the kind used on turkey, bad for you, fat wise? A: Cranberries are really good for you, but they are not naturally sweet. Consequently, all the cranberry products you purchase will have added sugar. For instance, 100 grams of fresh cranberries contain only 46 calories, while 100 grams of cranberry sauce has 151 calories. The extra 100 calories adds up to about 6 teaspoons of sugar. Canned, Jellied Cranberries
  • add this feed to my.Alltop
    Wasabimon

  • Ecce Capra 2: The Happy Goat Interview

    steph
    8 Feb 2010 | 5:00 am
    Learn a little more about goat milk caramels from the man himself, Michael Winnike. [[For the rest of this post, please follow the link!]]

  • Ecce Capra: Behold, the Goat Milk Caramels

    steph
    4 Feb 2010 | 5:00 am
    Happy Goat creator Michael Winnike brings us a new line of delectable, capricious caramels that you'll fall in love with. I'm even giving some away to prove it. [[For the rest of this post, please follow the link!]]

  • Food Blogger Spotlight: Clotilde Dusoulier

    steph
    2 Feb 2010 | 5:00 am
    Food blogger Clotilde Dusoulier of Chocolate and Zucchini shares with us a bit about her cooking and blogging life. [[For the rest of this post, please follow the link!]]

  • The Heartbreak of Cookbook Overwhelm

    steph
    1 Feb 2010 | 5:00 am
    Tired of being overwhelmed by endless cookbook titles? Take heart: pro cookbook connoisseur Samantha Tackeff guides us through the new cookbook jungle. Let her advise you on the good versus the pointless. [[For the rest of this post, please follow the link!]]

  • Winner of the “I Heart Macarons” Book Giveaway

    steph
    28 Jan 2010 | 5:00 am
    With over 100 entries, we have selected a winner of the free copy of "I Heart Macarons" by Hisako Ogita. Did you win? Click to find out! [[For the rest of this post, please follow the link!]]
  • add this feed to my.Alltop
    About.com British & Irish Food

  • Meat Free Monday - Vegetable Wraps

    7 Feb 2010 | 4:00 pm
    This week's Meat Free Monday Recipe Vegetable and Paneer Wraps This weeks Meat Free Monday comes with kind permission from Gordon Ramsay's new book, Great Escapes. Stay up to date with British Food by signing up for my Weekly Newsletter or Join me on Twitter Photo © Emma Lee Meat Free Monday - Vegetable Wraps originally appeared on About.com British & Irish Food on Monday, February 8th, 2010 at 00:00:07.Permalink | Comment | Email this

  • Super Bowl - Not Here

    7 Feb 2010 | 8:16 am
    Despite that this is the British food site, I am part of a huge global family at About.com and many of my fellow writers are American. Today is Super Bowl Sunday in the US and the biggest food-meets-sports day of the year. Super Bowl appears on the screens here at midnight until the wee small hours of the morning so a huge Super Bowl cook-out isn't going to happen but my husband who likes to watch, at least some of the game, likes the idea. If you want to make it happen or are on another time zone and not watching the game in the dark then you can do no better than the recipes and food ideas…

  • Pudding for Sunday Lunch - Steamed Sponge

    6 Feb 2010 | 10:07 pm
    Date and Walnut SpongeSpring isn't quite round the corner yet, so there's still time to enjoy great British winter puddings. A steamed sponge pudding is the plinth on which all other British puddings rest. British food just wouldn't be the same without them. A steamed sponge recipe may at first seem a little daunting with a two-hour cooking time, but don't let this put you off. Making the sponge and packing it into bowl for steaming is quick, easy and simple, then let it happily bubble away in the steamer while you get on with the rest of the meal. The beauty of a basic steamed sponge is you…

  • Want to Know a Secret About Gordon Ramsay...

    3 Feb 2010 | 5:16 am
    Chef Gordon Ramsay Gordon Ramsay has one of the most recognised faces of any chef on the planet. Because of his perceived highly volatile nature, Gordon Ramsay has the reputation for, shall we say, not suffering fools gladly and his use of four-letter expletives have allegedly earned him as many critics as fans. The recent global recession has also bitten Chef Ramsay's global empire, plus recent tabloid reports on unfounded aspects of his personal life have piled the pressure on. Recently I was fortunate enough to meet him as a judge for the final of the F Word here in the UK. As well as…

  • Easy, Peasy, Spicy Chicken and Lentils

    2 Feb 2010 | 1:27 am
    I have had to drag this recipe, kicking and screaming, from my husband. He cooked this dish for me some time ago and I fell in love with it, so much so he has cooked it several times since. He wasn't wiling to share his recipe until it was - in his words - perfected. With light Middle Eastern spicing, fruit, chicken and lentils it is certainly a filling dish, a meal in of itself all that's needed alongside is perhaps a little rice or steamed couscous. Cooking doesn't get much easier. Spicy Chicken and Lentils RecipeStay up to date with British Food by signing up for my Weekly Newsletter or…
 
  • add this feed to my.Alltop
    Cook (almost) Anything at Least Once

  • Mamey Sapote Smoothie

    Haalo
    8 Feb 2010 | 9:01 pm
    No need to play "what is this?" since the title of the post gives it away but you might still be left asking "What is Mamey Sapote?" It's a native of Central America and it looks a bit like a large, rough skinned mango. It is a delicate fruit that bruises easily so you'll find it in the stores as a hard under-ripe fruit. You'll know when it's ready to eat when you feel some give in the flesh and a more obvious sign is that the flesh itself becomes sweet potato/salmon coloured. Describing the taste is a little more difficult. You'll read descriptions such as pumpkin, sweet potato, almond,…

  • Weekend Herb Blogging #220 Hosting

    Haalo
    7 Feb 2010 | 5:20 pm
    This week we welcome back Chris from Mele Cotte as our host. If you're new to Weekend Herb Blogging or haven't joined in for a while, here's a quick recap of the rules. You have the week to post about any herb, fruit, vegetable, flower or plant. Your post can be informative, spotlight a particular ingredient and/or include a recipe where your chosen ingredient is one of the primary ingredients in the recipe. Entries must be submitted by: * 3pm Sunday - Utah Time * 10pm Sunday - London Time * 11pm Sunday - Rome Time * 9am Monday - Melbourne (Aus) DS Time Send your posts to melecotteblogevents…

  • Sticky Black Rice Pudding

    Haalo
    5 Feb 2010 | 11:03 pm
    Simona from Briciole is hosting this edition of Weekend Herb Blogging and this week I've felt the urge to play with pandan leaves. Pandan Leaf comes from Pandanus amaryllifolius, otherwise known as the Screwpine Tree and is used as a flavouring where it imparts a fairly ethereal aroma to dishes. It's the type of flavour that is hard to describe but you know when it has been used. The leaf isn't eaten, it's usually tied into a ribbon and cooked in the dish and then removed before serving. In that respect, it is a bit like using a vanilla pod. The recipe I've made today is one that has…

  • Nutella Day

    Haalo
    5 Feb 2010 | 4:48 am
    February 5th has been designated World Nutella Day and in celebration Sara from Ms. Adventures in Italy and Michelle from Bleeding Espresso are co-hosting this event to honour this wonderful Italian creation.One of the great friends of Nutella is banana, ah yes, banana and nutella sandwiches are a child's delight but I've taken that combination a little further and possibly made it just a little more naughtier.Nutella and Banana Pastrieswonton wrappers (or shortcrust pastry if baking)nutellabanana, diced finelyicing sugar, for dustingYou can make these two ways depending on how bad you want…

  • One Thousand

    Haalo
    3 Feb 2010 | 9:14 pm
    It seems that even at 1000 posts I wasn't too sure whether I should mark the occasion or not but as I've been assured, it is something that I should acknowledge. So here's a look in photo form While putting these photos together what surprised me is just how much I've forgotten I've actually done - there's many a time when I've said "when did I make that?"which is met with Paalo's "oh you should make that again!" As I said at 500 I really wasn't sure I'd get to fifty, approaching this number is a bit like the twilight zone.  I must, once again, thank everyone that has taken the time to…
  • add this feed to my.Alltop
    Food GPS

  • Dose of Vitamin P: Jude Becker’s Acorn Fed Hog @ Café Pierre

    Joshua Lurie
    9 Feb 2010 | 3:00 am
    It’s no secret that Iowa is home to some of the nation’s finest pigs, but within Iowa, Jude Becker’s hogs have it especially good. Well, until they don’t. On Becker’s Dyersville farm, his pigs feast on acorns, just like their prestigious Iberico cousins, which contributes a nutty richness to the well-marbled meat. Becker raises only 80 pigs per year, and chef Remi Lauvand was able to procure one at Café Pierre. During my recent (hosted) visit, Lauvand ran a pork duo as a $28 market special. Owner Guy Gabriele contributed the luscious house-made pork sausage links, made with…

  • Dozois Launches Pop-Up Cocktail Series

    Joshua Lurie
    8 Feb 2010 | 5:15 pm
    Angelenos have already fallen for pop-up restaurants like LudoBites and BREADBAR’s Hatchi Series. Now bartender Michel Dozois (Church & State, Comme Ca, Seven Grand) is launching the city’s first pop-up cocktail series, titled “A Night with Névé.” The Névé Luxury Ice owner plans to host a different cocktail pop-up each month. On February 25 at Pasadena’s Bar Celona, expect a Spanish theme and two cocktails, including a new drink called the Black Gimlet. “This is just for the general public to teach and preach so they understand why big block is better,” says Dozois.

  • La Vida Stakes Claim to Sunset Gower

    Joshua Lurie
    8 Feb 2010 | 3:20 pm
    Patina Restaurant Group finally conceded the northwest corner of Sunset Gower Studios after they couldn’t make Pinot Hollywood or eat. on sunset work. Sunset Entertainment Group promptly claimed the sprawling space for La Vida, offering Spanish-influenced California cuisine beginning on Valentine’s Day 2010. Executive Chef Joseph Panarello previously cooked at Rivera. Representative dishes from the Valentine’s Day menu include broiled shrimp with pineapple and jicama; Boston bibb with dates, tart cherries and buttermilk dressing; grilled sea trout with orzo pasta and cilantro; and…

  • Café de Camacho Helps Advance Olvera Street

    Joshua Lurie
    8 Feb 2010 | 12:30 pm
    Olvera Street may be the epicenter of Latin culture in Los Angeles, but for many years, the vivid retail corridor relied on established restaurants and shops to draw people. The opening of Café de Camacho on February 1 marks a subtle shift in Olvera’s fabric. Don Luis Camacho, who heads his family’s wide-ranging restaurant group, opened Café de Camacho in a long-dormant Bank of America that dates to 1959. Camacho restaurants include downtown’s Liberty Grill, Mariasol Restaurant on Santa Monica Pier and El Paseo Inn on Olvera Street. The Camacho family’s latest space features…

  • Favorite Posts from February 1-7, 2010

    Joshua Lurie
    8 Feb 2010 | 9:00 am
    Here are links to some of the more interesting posts from L.A. food writers over the last week: Caroline on Crack Caroline Pardilla: La Descarga: A Little Bit of Havana With Rum, Cigars & Dancing Girls (February 6, 2010) e*starLA Esther Tseng: La Descarga: The Underground Rum Revival (February 5, 2010) gas•tron•o•my Cathy Danh: Taco Taskforce: Los Angeles’ Best Goat Taco (February 4, 2010) Glutster Javier Cabral: Mariscos Martin: Vallarta Hardcore (February 1, 2010) Kung Food Panda Danny Chen: Ippudo – Simply, Was It “Worth It?” Part II (New York City) (February 2, 2010) LA…
  • add this feed to my.Alltop
    Sippity Sup

  • Is Panko Crusted Mustard Chicken Too Much Information?

    Greg Henry
    8 Feb 2010 | 9:39 pm
    Do you ever have great ideas? Are you ever sure you are going to just WOW them? Do you ever lay awake thinking: "this one is THE one; now my life feels right?" Well, this recipe started out something like that. But then it went someplace else entirely. As you'll soon see. I'll let you in on a secret though. Everyone has thoughts like these. They have them in consideration of their jobs. They have them in consideration of sports (GO SAINTS). They especially have them in consideration of love. Sometimes I even have these thoughts in consideration of SippitySup! But really... SippitySup is a…

  • Market Matters- Roasted Carrot Salad, Something From Everyone

    Greg Henry
    7 Feb 2010 | 11:14 am
    Carrots are a year 'round item at the Hollywood Farmers Market. But this time of year particularly beautiful carrots can be found in an array of colors, sizes and shapes. I love the little round French carrots; so sweet and carroty. They are the perfect size to pop in your mouth like a little carrot bon-bon, and that’s exactly what I do with them. So this week I chose carrots for my Market Matters post. Not just any carrot however, I chose a variety of the most unusually colored carrots I could find. Because once you get out of the PigglyWiggly you will discover that there is way more to a…

  • Preserved Lemons: a Gift From My Neighbors & The Well Done Chef

    Greg Henry
    4 Feb 2010 | 4:37 pm
    I got a load of lemons today. It's citrus season is Southern California, and you know I am always up for a little urban foraging! So that is just how I started my day, sack in hand rummaging through the branches of my neighbors fruit trees. Just so you know, I have rules about foraging. So don't accuse me of stealing. All my "victims" are either willing participants or silly people who stupidly planted their citrus so that the branches hang out onto public thoroughfares! So you see, these details make my harvest perfectly legal. Still, I never take more than 2 or 3 pieces of fruit from each…

  • Jamaican Red Storm, A Beet Infused Cocktail

    Greg Henry
    3 Feb 2010 | 5:31 pm
    Maybe I have too much time on my hands, though I can't see how that's true with my hectic schedule. Maybe I am just naturally curious. But I somehow got it in my head that I needed to "invent" a cocktail using the strangest possble ingredient I could think of. I chose beets. But you know what? Beet cocktails are not strange at all, in fact they are quite trendy. Just surf the web if you don't believe me. I did. Mark Bittman featured a beet cocktail in his column. It's a version of a gin and tonic blushed red with a beet infused simple syrup served in a salt-rimmed glass. The whole concept did…

  • Default Pasta: Chicken Livers with Truffles, Pink Peppercorns & S.Pellegrino

    Greg Henry
    2 Feb 2010 | 3:11 pm
    Quick boil some water! No I’m not having a baby… it’s Default Pasta Night! At my house Default Pasta makes regular appearances. In fact I’d even go so far as to call these appearances star turns. That’s because learning how to bring forth quick, flavorful weeknight meals can be a lifesaver, and a toe-tapper as you will see. There are a lot of good reasons to master the concept of Default Pasta. Maybe you have not been to the grocery store for weeks and the fridge and pantry are pretty bare. But never fear, because if you follow my rules for Default Pasta you can make any meal…
 
  • add this feed to my.Alltop
    imafoodblog.com

  • Homemade Hummus Recipe & A Hummus and Sprouts Sandwich

    Sara
    8 Feb 2010 | 4:17 am
    This is a really simple hummus recipe and is a great base for making various flavored versions. I have made this hummus many times and I like to use it to make simple healthy sandwiches as well as just dip stuff in it. This time I made a super delicious hummus and sprouts sandwich. Exciting, huh? Do you want to run out to the store right now and make this?! Well it is no cheesy, buttery, meat filled sandwich, but it is tasty, fresh, and satisfying. I enjoy the various kinds of sandwich sprouts, so that is what I topped my hummus with . I don’t really have a favorite sprout, I will just…

  • Buttery Drop Biscuits

    Sara
    30 Jan 2010 | 8:23 pm
    Well hello blog world. I am back. Is anybody still out there? No. It’s okay, I am used to talking to myself. So, I love biscuits with a capital L. I am not really going out on a culinary limb here, because really who doesn’t love biscuits? If you don’t love biscuits, I don’t trust you as a person. Period. These biscuits are from “America’s Test Kitchen The TV Companion Cookbook 2009″. I could not find this on Amazon so I think this is the book that comes with one of the DVD sets. I borrowed/stole it from Nick’s dad, so I don’t know where…

  • CEIMB: Chocolate Cherry Almond Biscotti

    Sara
    12 Nov 2009 | 4:07 am
    If you are coming here expecting to find Carrot, Green Apple & Mint Salad, well, it’s not here. Even though this week’s Craving Ellie recipe was chosen by one of my favorite bloggers (A Singleton in the Kitchen), who also happens to live in the same city as me, this salad just wasn’t our thing. My apologies to Jessica - please don’t look me up and beat me, but please look me up and bring me some of your delicious looking baked goods, ribbons and all! I have been doing A LOT of cooking lately, and not so much baking, so I decided to do a rewind this week and make…

  • Homemade Strawberry Banana Granola

    Sara
    9 Nov 2009 | 7:16 am
    (BTW - how do you like my cheap Ocean City hotel room cups. Nothing but the finest for imafoodblog!) This is the second granola recipe I have ever made for myself, and I am now officially in love with making my own granola. It is so much tastier than what I buy in the store and I can personalize it with ingredients that I like. It is also easy to ensure that what you are making is a healthy and sensible snack because you have control over the quantity and quality of what is being used. My first experience with granola was Ellie Krieger’s nutty granola. Then a few weeks ago I saw this…

  • CEIMB: Linguini with Shrimp & Vegetables

    Sara
    5 Nov 2009 | 8:38 am
    Pasta is the love of my foodie life. If I am looking for comfort, I always go with pasta. It is probably the thing I crave most, and we eat pasta for dinner at least once a week. So I was happy to make this week’s Craving Ellie pick, chosen by Farah of Confessions of a Novice Baker, Linguini with Shrimp & Vegetables. I have actually made this recipe before as written and with variations. I usually like to melt a few anchovies into the olive oil, add some fresh thyme, and I cook the tomatoes longer than Ellie calls for. This time though, I added some chanterelle mushrooms because we…
  • add this feed to my.Alltop
    Chez Us

  • RSBC Challenge meets Ten in 10: Week 5

    We  are doing two fitness, eating and being healthy challenges.  Instead of writing about each one separately I am going to incorporate them for the month of February. RSBC:  Run Swim Bike Cook Challenge If you remember last weekend I announced the RSBC Challenge, an event that we are co-hosting with Christy ...

  • Nutella Brownies

    These brownies are the ultimate chewy brownie.  They are moist.  They are chocolately.  They have Nutella!  Pass the milk ..... I missed the last two years of the Nutella celebration, there was no way we were going to miss it this year!  I made these ultra moist and very sinful brownies ...

  • Chocolate Macarons with Bergamot Buttercream and Vanilla Bean Macarons with Bittersweet Chocolate Cherry Ganache

    Two sweet but not too sweet macarons have graced our house this week as it is almost MacTweet time.  We I have been on a macaron baking spree, as I want to perfect the baking of the macaron for Valentine's Day gifts.  When I get the idea to perfect something, ...

  • Kingsford University & A Recipe for Mushroom Crusted Beef Tenderloin

    Charcoal? How much thought have you put into charcoal?  Or better yet, the charcoal you use?  If you are anything like us ...... none!  In fact, this is how it usually goes at our house:  1) I buy a bag of unnamed lump charcoal and bring it home;   2) ...

  • Healthy Super Bowl Recipes: Chicken Wings Made Two Ways

    The sixth food we have for our Super Bowl Healthy Eats Series is chicken wings.  Chicken wings?  Yes, chicken wings, after all you cannot have Super Bowl food without the token chicken wing dish.  Healthy?  Yes, we hardly used any extra oil in our recipes, just good seasonings and cage free ...
  • add this feed to my.Alltop
    Cook Here and Now

  • Pie to the people: Saturday, February 6th ALL SLOTS FULL

    Marco Flavio Marinucci
    26 Jan 2010 | 11:22 am
    Buongiorno,Thank you! All our 50 slots are full.That took no time at all... thank you so much for the enthusiasm. I really appreciate it.If your name is not listed in the comments section of the previous post, please stay tuned -- we'd love to have you next time. If you wish to be on the waiting list, please leave your email address and name as a comment to this post. I'll contact you if anyone cancels.Ciao e grazie mille,Marco Flavio

  • Pie to the people: Saturday, February 6th

    Marco Flavio Marinucci
    25 Jan 2010 | 10:34 pm
    Hello everybody,I'm organizing an old school winter pie social with a local and seasonal twist. 50 of us will get together to eat pies we bake (previously, at home) for the event, accompanied by locally roasted coffee and the best Bay Area ice cream (homemade highly encouraged). Featured winter pies and tarts ingredients will be: apple, pear, nuts (pecan, walnut, almonds, hazelnuts), pumpkin and sweet potato, and all citrus (lemon, tangerine, lime etc). If you froze berries or made jam, you're welcome to make a tart with it. Homemade fair trade chocolate and ice cream pies and tortes are also…

  • Let's cook and eat together: January 24th ALL SLOTS FULL

    Marco Flavio Marinucci
    13 Jan 2010 | 9:38 am
    Buongiorno,Thank you for your overwhelming enthusiasm: All our slots are full.That took 15 minutes from posting... thank you so much for the enthusiasm. I really appreciate it.If your name is not listed in the comments section of the previous post, please stay tuned -- we'd love to have you next time. If you wish to be on the waiting list, please leave your email address and name as a comment to this post. I'll contact you if anyone cancels.Ciao e grazie mille,Marco Flavio

  • Let's cook and eat together: January 24th

    Marco Flavio Marinucci
    12 Jan 2010 | 8:50 pm
    Buongiorno and Happy New Year, We're ready for our January dinner, and this time we'll be featuring eggs and all poultry except chicken (chicken eggs are ok). Please cook responsibly and choose local, organic and free-range meat whenever possible: you can get it at Whole Foods, at the Prather Meat Company or Golden Gate Meat in the Ferry Building, for starters. Featured vegetables are mushrooms (including chanterelles: I'll have the chance of having a forager get us some if I can get a minimum of buyers, details to come), onions and chives, mustard greens, chard, and almonds.Fruit will be…

  • Let's cook and eat together: November 22nd ALL SLOTS FULL

    Marco Flavio Marinucci
    11 Nov 2009 | 10:30 am
    Buongiorno,Thank you for your overwhelming enthusiasm: All our slots are full. I received over 100 requests in 15 minutes.If your name is not listed in the comments section of the previous post, please stay tuned -- we'd love to have you next time. If you wish to be on the waiting list, please leave your email address and name as a comment to this post. I'll contact you if anyone cancels.Ciao e grazie mille,Marco Flavio
 
  • add this feed to my.Alltop
    Kyoto Foodie: Where and what to eat in Kyoto

  • Setsubun Depachika: Shopping for Eho-maki and Sardines at Japanese Department Store Food Court

    Kyoto Foodie
    4 Feb 2010 | 6:12 pm
    Depachika, the basement floor of department stores in Japan, is where some of the best food in the land can be had and at fairly reasonable prices. These food courts are difficult to beat as they are a mix of the best of the best shinise stores as well as very popular, up-and-coming stores and restaurants and some European chocolatier and patisserie. After picking up my Hisagozushi demon sushi roll, I passed through Takashimaya Department Store to see the Setsubun foodie offerings and take a few photos for you. I found a demon roll wagashi at Sentaro and I was surprised to find that a…

  • Setsubun Wagashi: Oni-ni-Kanabo from Kyoto Confectionery Sentaro

    Kyoto Foodie
    3 Feb 2010 | 6:23 am
    At Setsubun, people in Japan are thinking eho-maki sushi rolls, grilled sardine and roasted soybeans to prevent misfortune and increase happiness. No one thinks of wagashi. Sentaro, a shinise confectionery in Kyoto, made their own unique and tasty Setsubun demon theme roll, but you don’t get sushi from a confectionery, it’s a wagashi roll! Its quite long and comes wrapped in a red, demon decorated paper tube. Oni-ni-Kanabo 'Demon Roll' - Package Oni ni Kanabo Mushi-pan Roll from Sentaro 京都 仙太郎 鬼に金棒 This confection is called Oni-ni-kanabo 鬼に金棒. Oni…

  • Setsubun Foodie Customs: Kyoto Hisagozushi ‘Onimaki’ Ehomaki

    Kyoto Foodie
    3 Feb 2010 | 2:03 am
    Meet the ‘Demon Roll’ sushi for the day before spring — Kyoto-style. This makizushi is a very original, fascinating and extremely beautiful variation of the eho-maki (lucky direction roll) makizushi that is eaten by custom in Japan on Setsubun, February 3rd, the day before spring begins. Setsubun has some wonderful customs and they all seem to be food related. Two years ago I was introduced to Hisagozushi’s Setsubun Onimaki, literally ‘demon roll’ by Miwa. I had eaten this shinise’s sushi several times but I had no idea of their magical and very visually…

  • Mid-Winter Wagashi: Kyoto Toraya Red Plum Blossom with Frost Theme Namagashi Confection

    Kyoto Foodie
    16 Jan 2010 | 6:47 am
    A wagashi confection that was created in 1699 by Toraya is a beautiful and unmistakable expression of a mid-winter plum blossom. It is called Shimokobai 霜紅梅, or red plum blossom with frost. This confection, created centuries ago, expresses something that I can only clearly recall seeing once: fruit blossoms in snow. Toraya 'Shimokobai' Tea Ceremony Confection While it is mid-winter here in Kyoto, we are getting ready for fruit blossoms already. In February the plum trees will bloom and the very fortunate will be treated to see plum blossoms in the snow! To me, plums blossoms are…

  • Osechi Ryori: French Osechi by Restaurant Okumura

    Kyoto Foodie
    1 Jan 2010 | 3:39 am
    This entry is part 8 of 8 in the series O-shogatsu RyoriIn 2009 we brought you authentic Kyoto osechi New Year’s cuisine and while Japanese style is the norm there are some restaurants that do Western, Chinese or fusion-type osechi. I had a chance to meet Chef Shinzo Okumura of Restaurant Okumura who is said to have invented ‘French Kaiseki’ and talk with him about his unique French osechi cuisine. Chef Okumura launched his French osechi 20 years ago. At that time people in Kyoto mainly had Japanese-style osechi but they were ready for something different and people were…
  • add this feed to my.Alltop
    5 Star Foodie - Culinary Adventures

  • Bolo de Fubá Cremoso

    8 Feb 2010 | 12:00 am
    This week as part of Joan's Culinary tour we are stopping in Brazil. I have long been fascinated with Brazilian cuisine as my husband travels there quite frequently. With help of Lori at Fake Food...

  • Four Perfect Days in San Diego, CA

    4 Feb 2010 | 9:01 pm
    Last week we spent a few days in sunny and warm San Diego, and in this post I would like to share some of the highlights of our trip. Most of the photos featured here, with the exception of the food...

  • 5 Star Makeover Roundup: Cornbread

    2 Feb 2010 | 2:00 pm
    Here's a celebration of cornbread that showcases a true versatility of this popular classic. I love the different ingredients and cultural influences that inspired this month's makeovers. Thank...

  • Cazuela Gaucho: Argentine Chicken Stew

    31 Jan 2010 | 2:00 pm
    In late 1880s, a number of Jewish immigrants from Russia had settled in Argentina's fertile lands. There, they formed agricultural communities and became gauchos, or cowboys. One common dish that...

  • Walnut and Oregano Velouté

    28 Jan 2010 | 2:00 pm
    This Walnut and Oregano Velouté is light and creamy, full of delicious nutty flavor with a touch of aromatic sweetness of oregano. It is great as a soup and also can be used as a sauce for pasta or...
  • add this feed to my.Alltop
    Picky Cook

  • spicy vegetarian chili

    5 Feb 2010 | 1:09 am
    it is a blustery winter day in minnesota. the snow is falling & the superbowl is this weekend. this can only mean one thing - i need chili!i have made this recipe for years. over time, i have tweaked it to be everything that i love in a chili. it took me awhile to figure out how to make this recipe meatless. the first couple times i made this after i became vegetarian, i really screwed it up. i added the crumbles at the beginning and it made the crumbles chewy and rather unpalatable. the secret to using meatless crumbles in a recipe like this to add them near the end. this is a hearty and…

  • home

    5 Feb 2010 | 12:52 am
    i don't make vegetarian food - i make real food vegetarian spicy vegetarian chili other recent recipes cranberry barspumpkin muffinsvanilla layer cake with berries and whip creampenne with zucchini in a lemon parmesan cream saucemixed apple pieedamame succotashvodka penne - penne alla vodka

  • black bean zucchini and tomato quesadillas

    31 Jan 2010 | 12:46 am
    the superbowl is sunday! that means a day full day of eating. really...what could be better - football and food. i have to be honest, i am usually more excited for the football game itself than i am this year. i like both teams playing - so there isn't that excitement because i think it would be great if either team won. what i am most excited for is the food. i haven't fully planned the entire day of food just yet, but these black bean, zucchini and tomato quesadillas are definitely going to be on the list. alex's mom made these for us a couple months back and we fell in love. the…

  • cranberry bars

    30 Jan 2010 | 11:50 pm
    i baked with fresh cranberries for the first time last year when i made meyer lemon and fresh cranberry scones. i was really surprised how much i enjoyed the favor. i always thought i didn't like cranberries - but i do - i really do.i first saw this recipe in Gourmet and i marked it to make. i cannot believe i let this much time pass before making it but i guess you could say it was worth the wait.the crust is really amazing - it is a lot like shortbread. a perfect base for the cranberry "jelly". i changed some things with the cranberry layer. first of all i added some raspberry jam, i…

  • pumpkin muffins

    30 Jan 2010 | 11:50 pm
    it has been a busy 2010 so far. work always keeps me really busy but i also added a couple projects to my to do list and finally got one of them crossed off my list last weekend.i have been taking photographs for years. i have so many photos on my computer we finally had to break down and buy a terabyte hard drive about a year ago. the scary part - it is almost full! i have been meaning to put up a website for my photography and finally did it. picky photo is where i will post my photographs from project 365 (i am taking a photograph a day) and other photos that i love. i hope you enjoy it -…
 
  • add this feed to my.Alltop
    80 Breakfasts

  • Greek-Style Patani/Lima Beans

    7 Feb 2010 | 1:33 am
    Here’s a secret. Sometimes I crave fabulousness and excitement. I want towering stilettos, preferably patent and pointy and liable to break your feet in three places. I want dresses that look like songs were written for them. I want late nights of dancing. And flashbulbs. And drama. And dishes that take many days and a fairy godmother to make.Sometimes.Then there are times when I want simple and straightforward. Tranquil contentment. Good bread with butter and salt. Staying home with newly laundered sheets and a good book. I want flip flops and my pink flats with the rubber sole. And…

  • Breakfast #30: Maple Steel Cut Oats with Cinnamon Apples

    1 Feb 2010 | 11:49 pm
    There is nothing both so soothing and so promising in the early morning light than melting a pat of butter in a hot skillet.Well, except for listening to my espresso machine sputter out its dark liquid treasure while being enveloped by its hypnotic aroma – but that’s not happening anytime soon lest I inadvertently pass some caffeine to Little C, which I will ultimately end up paying for come bedtime!So for now…butter. Golden and sunny and smelling of only good things. A little yellow island in your pan slipping and sliding and melting into the beginnings of deliciousness. If you were…

  • Banana Bread with Chocolate Chip Streusel

    27 Jan 2010 | 3:28 am
    If you look here, here, and here, you could easily conclude that I am a lover of all things banana bread. And you would be right. I do love this humble loaf and am always up for trying yet another banana bread recipe. I cannot resist the perfume-y moistness the bananas give the cake. It’s also a fantastic way to use bananas that have been sitting on the dining room table, fast moving past their prime. If you are part of a small household, and bananas come in big bunches, you will know what I mean. With a new member on board though, perhaps I can look forward to the day when we won’t…

  • One Month! (and a spice mix)

    20 Jan 2010 | 7:30 pm
    One month...yet another month has passed since I last dropped in here. I suppose I need a lesson in mum-time-management (mums across the world: how do you do it?). Would it suffice to say I've been distracted by the most delicious little feet and hands I have ever had the good fortune to encounter? Not to mention cheeks and bums and pata-jamon legs. That's not even to talk about the seemingly endless expressions she has, that no doubt would bore another human being to bits, but leave me hopelessly captivated. Enamored. Smitten.My kingdon for all the time in the world to just watch…

  • The best gift ever...

    23 Dec 2009 | 1:04 am
    I have a confession to make -- it hasn't just been the renovation and the move that I've been busy with (although those are still in full swing). I've been carrying around (literally for nine months!) some pretty big news that has (finally) just made her arrival.Little C was born 12 days ago and I am still not over the wonder. Perhaps I never will be -- I wouldn't know, never having been a parent before. Now that I am I'm ecstatic and nervous and excited and scared all at once. "Please let me be good at this one thing," I think to myself as we stare at each other over her 3am meal. And as she…
  • add this feed to my.Alltop
    Wandering Chopsticks

  • Sup Ca Chua Dau Xanh (Vietnamese Green Bean and Tomato Egg Drop Soup)

    7 Feb 2010 | 11:13 pm
    The baked goat cheese on pesto was to hold off my friends' hunger as I quickly prepared the rest of dinner. I was making nai luc lac (Vietnamese shaking venison), Bo Nuong La Lot (Vietnamese Grilled Beef with Wild Betel Leaves), and nem nuong xa (Vietnamese grilled lemongrass pork patties).I used ground pork for the soup since I already had it on hand for the nem nuong xa, but normally would make

  • Dim Sum Express - Monterey Park

    7 Feb 2010 | 11:04 pm
    Back in fall 2007, when lil' sis abandoned me, without someone around that I had to feed or a readily available dining companion, I got lazy. Sometimes it seemed like too much effort to go out to eat or to cook for one.Was this how bachelors felt?Even something as simple as dim sum would require making plans with someone. Sometimes, a girl just wants a dumpling or two. Long before I realized that

  • Mexican Nutella Hot Chocolate with Chilies

    5 Feb 2010 | 11:41 pm
    It's been an incredibly busy week with stuff going on all over the place. I haven't had a moment to think about what to make for this year's World Nutella Day.Then, while writing up the Weekend Wokking round-up #21 (Chili Pepper), I was saved by Sweatha of Tasty Curry Leaf's recipe for Mayan hot cocoa. I could do something similar, but swap out the cocoa in her recipe with Nutella.Read the

  • Weekend Wokking #21 (Chili Pepper)

    3 Feb 2010 | 11:35 pm
    It's no secret that I cook lots of CHILI PEPPERS, the secret ingredient for this month's Weekend Wokking challenge, as chosen by last month's host, Marija of Palachinka. It's not so much for me, but because my family can't get enough of my Tuong Ot Xa (Vietnamese Lemongrass Chili Sauce).Youngest aunt was just telling me that she was on the phone with oldest aunt, who raved about the jar of chili

  • 2006 Recipes: Picture Index

    30 Jan 2010 | 11:21 pm
    More lists. I've long wanted to have thumbnail images of each of my recipes. But since I have to manually cut and paste each link, in alphabetical order, into my recipe index, and considering there are now more than 400 recipes, it gets a little unfeasible. So, this is a picture index of all the recipes I've posted for that year, in chronological order. A picture menu for you, a visual reminder
  • add this feed to my.Alltop
    Cooking With The Single Guy

  • Flora Restaurant

    8 Feb 2010 | 12:09 am
    A Touch of the Past in a Neighborhood Reborn1900 Telegraph Ave. (at 19th), OaklandUptown neighborhoodPH: 510.286.0100Open lunch 11:30 a.m. to 2:30 p.m., Tues.–Fri.; brunch, 10 a.m.–2:30 p.m.; dinner, 5-–9:30 p.m. Tues.-–Thu. (until 11 p.m., Fri.-–Sat.); closed Sunday and Monday.Reservations, major credit cards acceptedwww.floraoakland.comOn a dark, rainy night, Flora is like an oasis that beckons the lost in Oakland looking for good food and cheer.I wasn’t necessarily lost, but I felt welcomed and warmed when I visited this restaurant and bar in Oakland’s Uptown neighborhood…

  • Regalito Rosticeria

    6 Feb 2010 | 6:04 pm
    Quick Rotisserie Chicken with Style3481 18th St. (at Valencia), San FranciscoMission DistrictPH: 415.503.0650Open daily, 9 a.m. to 10 p.m.Reservations, major credit cards acceptedwww.regalitosf.comThe Mission District is undoubtedly San Francisco’s epicenter for culinary innovation with a combination of high-profile stylish restaurants and ethnic restaurants serving up some of the best Mexican food in town. Regalito Rosticeria seems to be a bit of a hybrid – fresh authentic Mexican cuisine served up in a funky, colorful environment.I dropped into Regalito for the first time a few weekends…

  • Who Dat? Super Bowl Gumbo

    4 Feb 2010 | 12:01 am
    Yeah, it’s pretty obvious that I’m rooting for the New Orleans Saints to win this Sunday’s Super Bowl. Not that I have anything against the Colts and Peyton Manning (whom if you haven’t heard already is from New Orleans), but I like my sports laced with Behind-the-Music-like back stories.So I’m rooting for the Saints, which has not gone to the Super Bowl in their entire franchise history. For the city that continues to look for a silver lining since Katrina. And for the quarterback Drew Brees whose shorter-than-normal height for a quarterback has odds makers leaning toward the more…

  • Return to Foreign Cinema

    2 Feb 2010 | 6:25 pm
    This is an occasional report on return visits to restaurants that I’ve already reviewed.Like a Classic Film, Always Satisfying2534 Mission St. (at 21st), San FranciscoMission DistrictPH: 415.648.7600Dinner nightly, weekend brunchReservations, major credit cards acceptedwww.foreigncinema.comOriginal visit: April 2007Last time I visited this San Francisco institution, I came for the dazzling brunch. This time I decided to go for the main attraction and visit Foreign Cinema for dinner.It also happened to be Dine About Town—the biannual get-out-and-eat event by the San Francisco Convention…

  • A Lot is Cooking at Summer Kitchen

    31 Jan 2010 | 6:34 pm
    Today was such a beautiful day (a brief break in the Bay Area from the recent rain) that I decided to take a walk to the Elmwood neighborhood in Berkeley. It's been awhile since I've been here, so it was nice to check out some of the new things in the area, including the 3-month-old Summer Kitchen Bake Shop.Opened by husband-and-wife team Paul Arenstam and Charlene Reis, Summer Kitchen was inspired by their trips to Martha's Vineyard. The little place on College Avenue has the pristine beach cottage feel of Martha's Vineyard, but also has a bit of country living like Napa Valley. Its bright…
 
  • add this feed to my.Alltop
    My Kind of Food

  • Wonton Soup

    Hungry Gal
    9 Feb 2010 | 5:42 am
    Recently I started to think about the foods my family ate when I was a child and even though my little guy is still way too young for solids, it got me to thinking about the foods I could/would make for my family. My mom made wonton soup practically every night when we were kids. Like most moms, she had a day job and then came home to her second job as a full-time mom. I remembered how she quickly folded a couple of wontons and dropped them into a boiling soup pot just in time for dinner. Wonton soup was such a delicious way to start dinner.If you have never had the pleasure, please do go out…

  • What to do with Barley

    Hungry Gal
    1 Feb 2010 | 1:57 pm
    I have developed tendonitis (from carrying the baby!) and therefore, typing is a bit of a challenge... so please forgive the short post....It's officially February and I am still clinging to the hope of losing some weight this winter. I am trying to watch what I eat (with the acknowledgement that I will be falling off the wagon this Superbowl weekend) and I have also started to exercise again. But it's the middle of winter afterall and the days are so dreary. It seems far easier to cuddle up on the sofa with a good book, and consume copious amounts of junk food than to go for a run. But…

  • Superbowl Meatballs

    Hungry Gal
    25 Jan 2010 | 4:35 pm
    Happy New Year!Hope your holidays were filled with lots of friends, family and delicious food.As the Superbowl is just around the corner, this is the time to start considering foods for the big day. I like meatballs for casual get togethers. They are the ultimate party food! The inspiration for this recipe came from my mother-in-law who gave me her recipe. I adjusted this recipe to make it extra saucy and to brighten the flavour with the addition of citrus. While it may seem a little different from other sweet and sour meatball recipes with the cranberry sauce & orange zest, but trust me, it…

  • Holiday Wishes & How to Make Creme Fraiche

    Hungry Gal
    14 Dec 2009 | 9:07 am
    Brrrr.... Is it cold enough for you? Sigh... winter is upon us.I apologize for my recent absence. It's been a wonderful though tiring couple of weeks as our newborn son has made himself at home. Babies for all their eight (nine, ten...) pounds are high maintenance. Parents warn you that babies grow so quickly and to embrace every moment... admittedly, it's hard to embrace the moment when you are trying to get your crying child back to sleep at 3:30am. However, I didn't realize how true this statement was until today I put away my baby's newborn clothes... he has already outgrown them and it's…

  • Great Way to Start the Day

    Hungry Gal
    21 Nov 2009 | 2:18 pm
    With the US Thanksgiving holiday this upcoming weekend, I thought this might be a great recipe for a breakfast treat for those of you who are hosting overnight guests this holiday.One of the things I really like to do when I host is to bake for my guests. It makes for a memorable experience to rouse your guests from their slumber with the smell of freshly baked muffins wafting throughout the house. These blueberry muffins are perfect for that surprise - they are delicious and rather simple to throw to together.While these muffins are not super sugary with a large muffin top, they are rich…
  • add this feed to my.Alltop
    Edible Garden

  • Arbi / Colocasia / Cheppankizhangu Fry Recipe

    8 Feb 2010 | 1:16 am
    I am not going to go yap yap yap through this recipe. The pictures will do the talking. Oh just one thing. If you are like me and used to turn down cheppankizhangu because its too "slimy" then this dish will make you rethink. Well, its fried, that's a no-brainer but apart from that, it also brings out the unique flavour this tuber has. What you need to make the Cheppankizhangu Fry (apart from a mother-in-law who cooks this for you and waits patiently while you click pictures at every step) 500gm cheppankizhangu / arbi/ colocasia / chembu 5 tbsp (more or less) rice flour 1 tbsp besan /…

  • Nan On Tawa or Tawa Naan Recipe - Step by Step

    4 Feb 2010 | 4:21 am
    Naan or Nan is TH's favourite bread. That and palak paneer are his absolute favourite dishes to order in a restaurant. I recently got the book Artisan Bread in 5 Minutes a Day from the library and got totally smitten by it.  I don't have most of the stuff that they have mentioned as requirements, like pizza peel and oven thermometer and baking stone and even a proper oven to do broiler method of baking in but this, this Tawa Nan I could try. The dough is the master Boule recipe mentioned in Artisan Bread in 5 Minutes a Day. I halved the recipe since I only wanted to use it for Nan…

  • Meet My Oven - The Cheap, Basic Oven from India

    28 Jan 2010 | 10:57 pm
    My butterscotch blondies recipe is special for two reasons: 1. It was my first step by step recipe 2. I posted pictures of my oven and every other reader of this blog immediately had a gazillion questions about it! Ok, I tend to exaggerate a bit but in this case, its only a teeny bit. True story. Considering all the emails I have replied (happily, may I add) on the subject, this post is terribly late. But then, here it is, finally, after a break of 9 days, my longest in a while. This, is my oven. And this here, is the list of FAQs. Go crazy folks! Q. Where did you buy the oven? What's the…

  • Food Photography Basics - Choosing Your White Table

    19 Jan 2010 | 9:42 pm
    I'm kidding. This post doesn't have much to do with food photography as such. I have to revive that series, I know I know. But meanwhile, I am going to answer the question many of you have asked me through comments and emails. "What's that white background that you use in most of your pictures?" And today, I present to you.. TADAAA.. OOPS! Oh wait! That's my extremely cluttered, not-white-at-all coffee table. Here's my white table I use for food pics. He may look a bit confused but that's because he is not used to being photographed without food on him, you see. Its very convenient to have a…

  • Ellu Sadam / Sesame Rice Recipe

    12 Jan 2010 | 8:06 pm
    I love sesame seeds. Whenever a recipe calls for 1 tsp of it, I dunk in 1 tbsp. The same goes for coriander powder but that's a totally different topic that should be discussed in a different context. For now, let's stick to sesame seeds rice.I am a huge sucker for variety rice. I am very South Indian like that I guess. But this is one recipe I had never heard of until I was gifted Chandra Padmanabhan's 'Southern Spice'. In ingenious and I am still wondering why it took me this long to finally get to it. Its great to pack for a trip and tastes best at room temperature with some raita. Now,…
  • add this feed to my.Alltop
    Phoo-D

  • Lobster Pot Pie

    8 Feb 2010 | 4:49 am
    Lobster Pot Pie. The name almost appears to be an oxymoron- luxury meets comfort, high end meets homemade. Earlier this year, on a solo business trip to San Francisco, Mr. B had the opportunity to enjoy a lobster pot pie at Michael Mina's famous restaurant. He returned home with tales of the magnificent flavor and memorable preparation, dropping many frequent and obvious hints that perhaps we should try to recreate the dish at home. Feeling more than slightly sorry that I missed out on this extraordinary meal, I took his hints and saved them up for a special occasion. This is not a recipe for…

  • Mr. B's Guacamole

    5 Feb 2010 | 5:02 am
    Is it just me or does it seem like most men have a signature recipe? By 'most men' I actually mean 'men who don't cook frequently'. The non-cooking men in my life have a wild variety of signature dishes each one unique and worthy of a blog post. My grandfather is known for his grilled lamb chops, my father for his porcupine meatballs (which, thankfully, do not involve real porcupine), my brother for his Christmas fudge, and Mr. B for his guacamole. The fact that my husband's specialty requires corn chips is not lost on me. Between his love for guacamole…

  • Greek Dolmas

    1 Feb 2010 | 4:36 am
    The memory of tasting dolmas for the first time is vividly etched in my mind. Only seven years old, I found myself outside of Los Angeles at the famous Greek restaurant Papadakis Taverna. My parents and I were visiting my grandparents and for a special occasion they decided to take us out on the town. I was wearing a new dress with ruffles and shiny shoes, and felt thrilled to eat in a fancy restaurant. My grandfather told me that the owner was a famous football player, which only further increased my excitement. (I couldn't have told you a thing about football, but seeing…

  • Blackberry Sage Tea Ice Cream

    28 Jan 2010 | 4:17 am
    Before moving to the Dakotas I didn't know what the words 'snow storm' really meant. I had seen snow. As a kid I recall pressing my nose against the cold glass window, watching big wet flakes fall from the sky and dissolve into green grass. My parents were ski instructors. Winter weekend mornings would start dark and early as we pulled on long underwear and tumbled bleary-eyed into the car for a long drive to the mountains. I experienced snow speeding down icy runs and feeling the sting of falling flakes hit my cheeks as I skied past. Yet, despite this, my…

  • Glazed Turnips

    25 Jan 2010 | 4:17 am
    Have you tried the turnip? A humble round root vegetable that can sit in the corner for weeks without causing any trouble, sadly overlooked for most of my life. Yet once you bring this old fashioned vegetable home and give it a chance you will discover the hidden allure of this quiet winter staple. Soft white skin topped with a blush of pink is peeled away to reveal a firm creamy flesh. When bathed in a braise of butter and broth a mysteriously complex character emerges. The liquid cooks down and the flesh caramelizes into a glossy tan. A dark concentrated flavor envelopes the turnip, turning…
 
  • add this feed to my.Alltop
    Eileen Likes To Eat

  • [Irvine] [Chinese] 重慶美味川菜 Chong Qing Mei Wei Szechwan Restaurant

    Eileen
    7 Feb 2010 | 11:47 am
    Chong Qing Mei Wei Szechwan Restaurant 重慶美味川菜 5406 Walnut Ave #C Irvine, CA 92618 (949) 651-8886 We haven’t had spicy Chinese food for a while, and we were craving it bad.  Seriously, those Szechuan pepper must have some kind of addictive ingredient in it or something.  We went back to the best Szechuan restaurant in OC, Chong Qing Mei Wei [...]

  • [Irvine] [Middle Eastern] House of Kabob

    Eileen
    7 Feb 2010 | 11:15 am
    House of Kabob 92 Corporate Park Irvine, CA 92606 (949) 261-8004 http://www.ochouseofkabob.com I was too lazy to cook dinner, so Dr. P got take out food for dinner.  I was even too lazy to think about what I wanted, and just asked Dr. P to get anything he wanted.  He decided to try some middle eastern food from House of [...]

  • [Santa Ana] [Japanese] Shabu Shabu Bar

    Eileen
    7 Feb 2010 | 10:56 am
    Shabu Shabu Bar 1945 E 17th St #108 Santa Ana, CA 92705 (714) 954-0332 It was a casual weekday.  I turned on my computer in the morning, and saw some Shabu Shabu Bar’s pictures on wintervalley’s Facebook page.  I thought “hmmmm look good.”  Then I checked my Plurk, and saw more pictures posted by wintervalley.  I thought “hmmmm I [...]

  • Our Anniversary + Valentine’s Presents

    Eileen
    6 Feb 2010 | 1:01 pm
    Our anniversary is only 2 weeks apart from Valentine’s Day. So we decided just to get one present for each other for both occasions. One really NICE present, of course. One day I was watching Lady Gaga on TV, and I mentioned I want the headphones that Lada Gaga designed.  Dr. P remembered it.  [...]

  • [Costa Mesa] [Mexican] Chipotle Mexican Grill

    Eileen
    6 Feb 2010 | 12:46 pm
    Chipotle Mexican Grill 2300 Harbor Blvd Costa Mesa, CA 92626 (949) 646-1288 http://www.chipotle.com I listen to everything Oprah says.  When Oprah said everyone should watch Food Inc, I made Dr. P watched the eye opening documentary about where food comes from with me.  I highly recommend this film to everyone.  It will make you think about what you put in [...]
  • add this feed to my.Alltop
    The Gotham Palate

  • What every burger experience should be – Review of Burger Joint at Le Parker Meridien

    admin
    8 Feb 2010 | 9:04 pm
    BY CAROLYN ONOFREY Burger Joint at Le Parker Meridien 119 W 56th Street Midtown West 212-708-7414/parkermeridien.com Cheeseburger at burger joint Nestled down a short, unsuspecting hallway in the lobby of the Le Parker Meridien; identified only by a neon sign depicting a hamburger, stood Burger Joint.  Walking into the place for the first time, I really didn’t know what to expect.  In fact, I wasn’t really expecting anything.  However, I was still surprised to find a cramped room filled to the brim with suits, scarfing down burgers and fries like it was their job in digs no fancier…

  • SenseofWine 2010: Q & A with Francine Segan

    admin
    7 Feb 2010 | 10:11 pm
    Francine Segan, acclaimed food historian, James Beard nominated cookbook author and US Spokesperson for Dolce Italia, Italy’s Confectioners Association reveals her favorite Valentine’s Day dessert pairings in the SenseofWine 2010 Q & A below. Francine Segan with Chocolate Cake -1- What is your favorite Valentine’s Day wine pairing? We’re interested in both savory and sweet. Asti-Spumante is my one-and-only-true-love Valentine’s Day wine.  It’s sparkling, so you get that nice festive “pop” when you open the bottle. It pairs wonderfully with one of the most…

  • Make your Super Bowl eats the main event

    admin
    5 Feb 2010 | 7:03 am
    Super Bowl 44 Recipe Round-up BY BETH KAISERMAN Even if you don’t care about this year’s Super Bowl match-up, good eats are a must for pretending you do. So whether you’re painting your face to support the Colts or Saints, or you’re only there for the commercials, you should serve some food that scores a major touchdown. Check out these recipes to kick up your Super Bowl party. Indianapolis Colts fans: Breaded Pork Tenderloin Sandwich Courtesy of cdkitchen.com Most local Indianapolis restaurants have their own version of this meaty delight. Top these babies with onion, pickles and…

  • Where the number one wine producer meets the number one consumer: Vino2010

    admin
    4 Feb 2010 | 3:43 pm
    BY ELENA MANCINI Aniello Mussella at the Vino2010 Inaugural Press Conference Vino2010 is where “the world’s number one producer (Italy) meets the world’s greatest wine consumer (USA).” This was renowned wine-educator, Kevin’s Zraly’s lively opening statement for the vino2010 conference in New York City yesterday.  According to the latest data, Italian wines represent circa 31% market share of U.S. wine imports.  The year 2009 also signaled a 14% increase in the consumption of Prosecco in the U.S. These statistics about Italian wines in the United States…

  • Filipino Feast or Grease Fest? – Review of Ihawan

    admin
    2 Feb 2010 | 9:01 pm
    “Filipino Feast or Grease Fest?” – Review of Ihawan BY SARAH IP Ihawan 40-06 70th St Woodside, NY  11377 (718) 205-1480 www.ihawan2.com Kare-Kare. Photo by Sarah Ip. My mind is having trouble focusing these days.  Maybe it’s because of our media-saturated, technologically-driven age.  Maybe it’s the weather.  Or maybe it’s because I can’t quite decipher Ihawan. No, he’s not my boyfriend.  Ihawan is a Filipino restaurant in Woodside, Queens, serving up home-cooked Filipino favorites, like Lechon Kawali(deep fried crispy pork with liver sauce on the side), Beef Kalderata…
  • add this feed to my.Alltop
    The Brulee Blog

  • Balut and a blogiversary

    bruleeblog
    5 Feb 2010 | 11:00 pm
    Today this blog is two years old. And to celebrate I tried something new to me. Something very, very new. Balut. The sound of that word will either bring you great pleasure, true horror, or utter confusion. First, a little education for you. What is balut, you may ask? Well, it is a fertilized duck or chicken [...]

  • South St. Burger Co., Balzac (Calgary)

    bruleeblog
    2 Feb 2010 | 11:00 pm
    During my visit to CrossIron Mills I also stopped for a meal at South St. Burger Co. Owned by the same company that owns New York Fries, this location is the first to appear outside of Ontario. I wasn’t terribly hungry, so I a small burger with monterey pepper jack cheese and onion rings. The beef [...]

  • Buttercream Bake Shoppe, Balzac (Calgary)

    bruleeblog
    31 Jan 2010 | 11:30 pm
    Just outside of Calgary sits a small town called Balzac. And in this town, right on the highway leading to and from Calgary, is a relatively new giant shopping mall called CrossIron Mills. I met up with a friend there, and I also went because I wanted to walk around (was hoping to find a [...]

  • Fun Friday

    bruleeblog
    28 Jan 2010 | 11:00 pm
    Chocolate cake made me late

  • More Anthony Bourdain

    bruleeblog
    27 Jan 2010 | 12:00 am
    Some photos that I took of the talk. You can read about the event over here.
 
  • add this feed to my.Alltop
    The Italian Dish

  • Nutella Bread

    [Elaine]
    5 Feb 2010 | 4:36 am
      It's World Nutella Day.  I'll bet some of you didn't even know that! It's a day created for Nutella lovers by Sara from Ms. Adventures in Italy and Michelle from Bleeding Espresso.... A new post from The Italian Dish! Click the title to get all the delicious details!

  • Corzetti, Italian Pasta Discs

    [Elaine]
    29 Jan 2010 | 12:38 am
      I love to make hand crafted pasta and corzetti are such fun to make.   They are pasta discs that are stamped with a design, which helps to hold a sauce.  They are a regional pasta to... A new post from The Italian Dish! Click the title to get all the delicious details!

  • Yeast Explained

    [Elaine]
    23 Jan 2010 | 6:00 am
    Have you ever wondered which yeast you should use when baking?  What's the difference between active dry yeast and instant yeast?  What the heck is compressed yeast and fresh yeast?... A new post from The Italian Dish! Click the title to get all the delicious details!

  • A Chapter Ends. . .

    [Elaine]
    16 Jan 2010 | 6:54 am
    Sorry that I won't be posting a recipe this week, but I've lost a sweet, old friend.  See you next week. Sadie 1994 - 2010 Rest in Peace A new post from The Italian Dish! Click the title to get all the delicious details!

  • Harvest Grape Bread and a Tribute to Dorothy Gaiter and John Brecher

    [Elaine]
    8 Jan 2010 | 2:55 pm
      This bread is one of my favorite things to serve as an appetizer with some wine, cheese and olives.  It's a pull-apart bread that is scented with cinnamon and cardamom and is slightly... A new post from The Italian Dish! Click the title to get all the delicious details!
  • add this feed to my.Alltop
    Chaos In The Kitchen

  • Dirty Risotto

    katie
    5 Feb 2010 | 2:26 am
    I used to make the BEST dirty rice.  When mrChaos and I were just a couple of kids (are we not still?) I used to make a big batch of dirty rice to last us a couple of days and it was wonderful!  So what if it came out of the box with the trumpet player on it.  Well, it has been a long time since we’ve had the boxed dirty rice-I have a hard time paying for things I can make myself- and I have never actually attempted dirty rice from scratch, although I’ve long been curious about whether it would be as wonderful.  So I can’t say I am the best judge as to whether or not…

  • Lightened up Moons over my Hammy

    katie
    3 Feb 2010 | 12:33 pm
    I used to subscribe to the “eat lots of small meals” way of healthy eating.  What I found was that I was always eating and always hungry.  I never had that full-and-satisfied feeling which only made me want to eat more.  My new strategy is to eat a nice, substantial meal three times a day and one light snack as needed to get from one meal to the next.  I am glad to report that, for me, it is working much better.  I get to sit down to a nice hearty meal which then holds me over until my next meal.  This is one of my favorite breakfasts, a warm, gooey ham and Swiss on one side…

  • Super Bowl Snacks and Ideas

    katie
    31 Jan 2010 | 4:18 pm
    I am so excited to be off of work for Super Bowl weekend!  I don’t claim to know anything about football, when I hear Super Bowl I think snacks.  Seriously, snacks!  Don’t you just love appetizers and finger foods and food in miniature?  Since I don’t get many opportunities to make and eat and revel in snacks, the Super Bowl is one holiday I am always disappointed to miss.  Here are some of my favorite snacks and finger foods for the big game. 1. Pizza Bites 2. Wings 3. Kettle Corn 4. Spinach and Artichoke Dip 5. Salsa Baked Goat Cheese And since I have hundreds of…

  • Yankee Chicken and Dumplings

    katie
    27 Jan 2010 | 6:25 pm
    Surprisingly when I asked mrChaos if he wanted Chicken and Dumplings for dinner he thought I meant these dumplings, not the dumplings you see above.  What I actually meant was southern-style Chick’n Dumplins, but I asked and mrChaos voted for puffy dumplings over flat.  Both dishes, although very different, are delicious and comforting.  If you like big, fluffy dumplings swimming in your chicken soup this is the chicken and dumplings for you! This dish can be made with a rotisserie chicken’s worth of meat and store bought chicken stock.  For the very best flavor, though, cook…

  • Housekeeping… And I need your help!

    katie
    23 Jan 2010 | 8:51 am
    Things might be quiet on the homepage for a bit (and in your feed readers if you haven’t stopped by in awhile).  I have been making some of our old family favorites lately and taking the opportunity to update their photos.  Also, I have been experimenting with posting Nutritional Facts on some of my older recipes as well.  I use these recipes often and am constantly recalculating the nutritional facts for myself, so I decided to just add them to the recipes once and for all so they are available to anyone who is interested. Unfortunately the labels don’t appear quite right…
  • add this feed to my.Alltop
    recipegirl.com

  • Share Our Strength- almost to $25,000!

    Lori Lange
    8 Feb 2010 | 1:00 am
    I’m honored to have partnered with GoodBite and Quaker Oatmeal, along with several other bloggers to raise up to $25,000 for Share Our Strength. We’re about halfway there in meeting our goal of $25,000, which will translate to 75,000 meals for hungry children in America. You don’t need to donate any of your own money. [...]

  • Blog Aid Cookbook (a must-have!)

    Lori Lange
    6 Feb 2010 | 1:00 am
    I’m so thrilled with how this all turned out that I can hardly stand it. Just three weeks ago, my blogging friend Julie Van Rosendaal (Dinner with Julie) contacted me to see if I’d like to take part in a project that would benefit those suffering in Haiti. She had the brilliant idea of putting [...]

  • Super Bowl Recipes: BLT Wraps

    Lori Lange
    4 Feb 2010 | 1:00 am
    Quickie quiz: A. Will you be watching The Big Game? B. Will you be more interested in the food associated with the game? C. Will you be on your computer while everyone else watches the game. D. All of the above?  None of the above? I’m gonna go with “B” myself. I enjoy football and I love the Super Bowl [...]

  • I’ve Got a Deep, Dark (Chocolate) Secret to Share

    Lori Lange
    1 Feb 2010 | 1:00 am
    I have a deep, dark secret.  I don’t really like chocolate.  I’ve mentioned it in passing before, but I never get any understanding or compassion.  Instead I get… “What?”  “What’s wrong with you?”  “How can you not like chocolate?”  “It’s the best ever!”  …things like that.  It seems there aren’t a whole lot of folks [...]

  • Ten in ‘10 Healthy Challenge: Week 5 (+ recipes & i-pod song recs)

    Lori Lange
    30 Jan 2010 | 1:00 am
    I’ve just finished up the first four weeks of the Ten in ‘10 Healthy Challenge and I’m moving on to week 5. The challenge technically ends on March 13th. For me, the challenge will extend to March 27th (vacation & sick week caused a 2 week delay), though I fully intend to stay on my [...]
 
  • add this feed to my.Alltop
    Feels like home

  • How to Make a Heart-Shaped Omelet

    Tara
    7 Feb 2010 | 6:01 pm
    Wouldn’t your Valentine be impressed by a heart-shaped omelet? How about a heart-shaped pancake? You can buy pancake molds at the store for a few dollars. Last week, when Grace and I were at the craft store, we saw some. They were $5, and next to them sat 59 cent cookie cutters. Same size, same shape. The cookie cutters were all metal (covered with some kind of enamel), while the pancake molds were metal covered with silicone and had a handle. I decided that the silicone covering wasn’t worth an extra $4.41. I bought two different cookie cutters, came home, and told Joe that I…

  • Things to Write Home About – 2/7/10

    Tara
    7 Feb 2010 | 6:14 am
    Here are some gems I discovered found in my feed reader today: Homegrown: Advice on Parenting & Family Fun Sherri from Zen Family Habits gives us a parental permission slip (posted at Simple Mom) Jennifer at Hope Stuidos posted a tutorial for making a snow day pillow fort Mariana at Riding with No Hands writes about sisterly love (and about free Auntie Anne’s pretzels, too!) Gretchen Reuben, author of The Happiness Project, shared 19 tips for cheering yourself up from 200 years ago Lolli at Better in Bulk shared tips for better pictures using shutter speed Home Cooking: Recipes…

  • It’s a Marathon, Not a Sprint

    Tara
    7 Feb 2010 | 5:31 am
    Not long ago, one friend quoted another, telling me, “Losing as much weight as you intend to is a big job. This is a marathon, not a sprint. You can do it. Don’t get discouraged.”  It isn’t a big job. It’s a huge job. It’s a job of gargantuan proportions. I don’t have anything exciting to share this week. I gained a pound, but I lost a half inch around my thigh. I have a routine, and it’s working for me. Failures We went to a family function, and I ate more than I should have. I had 2 desserts. On the other hand, I ignored the two 2-liter…

  • Grace Did Not Enjoy Playing in the Snow

    Tara
    6 Feb 2010 | 8:13 pm
    Is it possible to feel simultaneously foolishly inadequate and confidently parental at the same time? It is. I know from experience. Grace, Joe, and I thought it might be fun to play outside today. We had somewhere between 21 and 25 inches of snow fall today. Grace is somewhere around 40 inches tall. The snow is fluffy and light. It was easy to brush away. Someone (okay, me) thought it would be fun for Grace to be waist-high in the powdery flakes. Grace wanted to ride her sled. Joe said, “She could ride it down the porch steps. That would be fun, wouldn’t it?” I told him…

  • Snow Candy – Perfect Fun for a Blizzard

    Tara
    6 Feb 2010 | 7:19 am
    Last night, we went to bed with about 2 inches of snow on the ground. Joe shoveled the driveway and Grace played with her little shovel, by the glow of the car’s headlights. Afterward, we rode sleds in the backyard in the mostly dark. There was just enough snow to make the grass slick and make the sled fly. It’s never completely dark when it’s snowing that heavily. The snow glitters and sparkles as it falls. It glows. We came in from the cold and fixed a bubble bath and hot cocoa for Grace. She enjoyed her chocolate in the bath. It was like a spa treatment. She thought it…
  • add this feed to my.Alltop
    Margo's Feast

  • Saturday lunch splash – Georgian roasted chicken stuffed with rice

    Margo
    8 Feb 2010 | 5:44 am
    I was never big on the Sunday lunch thing. Never really warmed toward Sunday, so if I’m going to cook big and enjoy it has to be Saturday. And if it’s a snowy, windy Chicago Saturday and I’m not dragging the kids to museums, movies or other assorted activities – roasted chicken it is. Since I discovered how easy it is to roast a whole chicken a few years ago, I haven’t stopped. I’ve marinated chickens with spices, honey, Coke, homemade barbecue sauce, molasses, mustard – you name it, I’ve done it. I’ve done it Greek style with lemons, Thai with…

  • From the farmers market – act three – stuffed sweet peppers

    Margo
    6 Oct 2009 | 4:37 pm
    After using them in salads, and roasting, and stewing them, I was still left with several colorful peppers from my last trip to the farmers market at Lincoln Square. With only a day until my next expedition I had to utilize the leftovers, and stuffing them sounded like a good idea. This is also the only way my kids will touch them, so stuffed peppers it was. This dish is a regular feature in my mother’s kitchen and though it may be a little old fashioned, I love cooking them. Like vegetable casserole, stuffed peppers are even better the next day, when the juices from the meat and the…

  • All in the pot – late summer vegetable casserole with sausage

    Margo
    4 Oct 2009 | 10:44 am
    As the days grow shorter, the temperatures fall and the maple trees turn red and yellow, I cherish those last few flings with fresh garden vegetables. So I’m a regular at farmers markets – the closest to garden produce you can get in a big city, unless you grow your own. Colorful peppers, eggplants, squash and zucchini, string beans, tomatoes – they all get dragged home to be transformed into salads, used with pasta, stir fries and stews. I just counted three bowls with different types of tomatoes on my kitchen counter – as usual I’ve overdone it. The same with the peppers…

  • Tomatoes in my blood – colorful late summer salad

    Margo
    22 Sep 2009 | 5:57 am
    After a seemingly never-ending winter in Chicago and two great hot and sunny months in central and south-eastern Europe I’m back for a second year of cooking and food shopping in Chi-town, among other things. Hopefully the new season will be better than the first, though unfortunately the props are still the same – an almost non-existent kitchen in the hallway and even less counter space. But I smuggled deep round baking trays for holiday pita and banitsa (Bulgarian stuffed filo dough pie) and some Balkan sage and thyme, so there are improvements in the kitchen after all. I spent half…

  • Potato salad for a crowd

    Margo
    13 May 2009 | 4:41 pm
    This one is the ultimate crowd-pleaser no matter whether you are serving it for dinner, during a grill party or from a plastic container at a picnic. I love potatoes in almost any form and several takes on potato salad are on my regular to-do list. The one here is my family’s favorite and I learned to make a lot of it as domestic disturbances often start over the leftovers. It’s hard to go wrong with this salad, but still there are few rules to be followed to get the best from even this simple combination of ingredients. Rule number one – always choose the smallest potatoes and…
 
  • add this feed to my.Alltop
    Tamarind and Thyme

  • Mini Spicy Shrimp Rolls

    Su-Lin
    6 Feb 2010 | 1:53 pm
    When I ventured off to college, oh so far away from my mother, she used to send me care packages full of food and new clothes every so often. One time there was something new in there – a fried spicy dry mixture of dried shrimps and various seasonings. Her handwritten note that accompanied stated that it was good on rice or tossed with noodles or even sprinkled on some buttered bread. I now know that what she sent me was sambal udang kering or hae bee hiam or just generally a dry sambal made with dried shrimp. It keeps very well just in an airtight container and so travels well to a…

  • Around the Web

    Su-Lin
    3 Feb 2010 | 12:05 pm
    I haven’t put together one of these posts in a while; here are a few of the recipes I’ve bookmarked in my RSS reader lately. We’ve been eating a lot of walnuts recently and when I saw this post on walnut pesto on Rachel Eats, I knew I’d have to try it one day. Boots in the Oven cook a Mark Bittman recipe – caramel fish fillets. And it looks so scrumptious on some white rice. I do occasionally succumb to the filet o fish sandwich at McDonalds… *guilty look*. But Local Lemons made her own version of this rather tasty sandwich: the slow food filet o fish! I…

  • Khao Mok Gai – A Thai Biryani

    Su-Lin
    31 Jan 2010 | 2:46 pm
    I first came across khao mok gai on one of my Flickr contact’s photostream and after a bit of investigation, I found some a very informative post on the dish by Austin Bush. The name translates to “buried chicken rice” and is a Thai version of a biryani and it’s notoriously difficult to replicate at home. Of course, not having tried the original on the streets of Thailand, I was happy to give it a go! From the ingredients, you can see that it’s a Thai-Muslim dish made with a number of spices not typically associated with Thai food. Some recipes use coconut milk…

  • A Tea Tasting with Jing Tea at the Botanist

    Su-Lin
    27 Jan 2010 | 2:59 pm
    I’ve been a big fan of Jing Tea since I first encountered them at the first Real Food Festival in Earl’s Court back in 2008. With a very striking (and apparently heavy) wooden table/water tray, they had a most impressive stand where I parked myself for about half an hour, sampling various high quality teas. I walked away with a few teas to drink later. I’ve always liked teas (my mother used to pack green tea for me to bring back to London) but I reckon it was that visit that really piqued my interest in high quality teas. In a way, perhaps this interest is similar to that of…

  • Black Sesame Biscuits (Langues de Chat)

    Su-Lin
    24 Jan 2010 | 12:16 pm
    These biscuits were inspired by some I bought at the Japan Centre last year: little brown, crisp, buttery biscuits with bits of adzuki bean. They were ridiculously moreish and I scoffed the lot at my work desk in under an hour. I had to recreate them and after a bit of investigation discovered that they were just smaller, slightly overbaked langues de chat (cat’s tongues). This and finding toasted black sesame seeds at the Japan Centre led to a modification of that biscuit. Inspired by this post, I made spoon shapes to give away for Christmas – they’re much cuter than the…
  • add this feed to my.Alltop
    The Leather District Gourmet

  • Margarita Bundt Cake

    8 Feb 2010 | 6:46 pm
    Margarita Olive Oil Bundt Cake I used to have a job at a wine shop/liquor store in college. The owner was known, when offered grapes to say "I don't take my wine in pill form." He was a character who delighted in chomping on old cigars, I swear, just to irritate his wife. They had a daily routine: Nick would stroll casually up and down the aisles chomping and puffing. He'd take just as long as it took for Pearl to notice. Out would come the Glade, Pearl would be exasperated (as if she'd never seen him do this and had no way to expect it).There goes Pearl, spraying furiously, armed with air…

  • Open Sky and Scales

    3 Feb 2010 | 10:25 am
    Baking again For baking especially, scales are really said to be invaluable. Sadly, I would be able to tell you... When I wrote Weighing In on Kitchen Scales I was just gearing up for another dive into the world of baking. Just today I saw this post on Ruhlman today: Your Kitchen Needs a Scale. Yes, Michael, Yes it does. Learned about Open Sky on Michael's blog. I have entered the contest to get the scale he uses and recommends for $1.99! Because I really want to win and am a little cranky, I'm not giving a link to that contest here. You'll just have to follow the breadrcrumbs... What do you…

  • Pies on the Brain, of the Heart

    1 Feb 2010 | 11:33 am
    So I just finished this post, New and Improved Perfect Pie Crust, and Rebekah Denn of Seattle a Twitter pal, shared a couple of links with me. One is just so beautifully written from Art of the Pie, Changes, just made my heart swell. Swelling and Kvelling: Kvelling is that feeling of extraordinary pride, perfect Yiddish word. It's what I was doing when I saw this Vimeo clip teaser for Kim O'Donnel's upcoming Licking Your Chops. Licking Your Chops / Teaser from LuuvuH on Vimeo. Read, bake, love.

  • Dumplings, Dumplings, Dumplings and other Asian Food Finds

    30 Jan 2010 | 4:00 pm
    It started with the arrival of Andrea Nguyen's Asian Dumplings cookbook and the arrival of Pat Tanumihardja's Asian Grandmother's cookbook. Here you'll find a mostly pictoral post, with descriptions of these fine books and my maiden voyage to H Mart, as well as pictures of my first attempts at making gyoza skins from scratch. Making dumplings is sort of like having sex: it's not hard to do, but to do it well, is another matter. Either way, it's delicious and fun so don't be intimidated, try some homemade dumplings. First, the books. Read my review here: Asian Cookbook Explosion is a Boon to…

  • With a lover or a good-looking enemy

    28 Jan 2010 | 10:41 am
    Arkansas Black Apples I had an organic one today and it was crisp and had a really complicated flavor. Some tart, very sweet, and a honey-wine richness. So good. Good to eat on a crisp fall day with a lover or a good looking enemy. In his hundreds of miles of driving for work the other day, Doc stopped in and poked around Bolton Orchards. We loved their cider this past Fall and also their blackberry jam (both house-made). These apples are fantastic. This tart-sweet, firm apple dates back to the 1870s and is a great cold storage apple. Ripening late (in November) it possesses a crisp flesh,…
  • add this feed to my.Alltop
    Canela and Comino

  • Bread Baking Day #27 Hosted Here!!!

    Gretchen Noelle
    6 Feb 2010 | 8:00 am
    You heard it here first friends! I have the honor & the privilege of hosting this month’s Bread Baking Day. Bread Baking Day is a monthly event for the passionate bread bakers (that could mean passionate about your very first loaf or those of you passionate about baking each and every day). The event was started by Zorra from 1x umrühren bitte and has featured a myriad of themes all focused on bread. You can find the Birthday Bread round-up for last month’s event at Life’s a Feast. Since this month’s theme was up to me, and “sweet breads” had already…

  • {BBD} Twisted Orange Nut Bread

    Gretchen Noelle
    1 Feb 2010 | 6:19 pm
    For this month’s bread baking day, we were asked by the host to help celebrate her birthday! I thought several times throughout the month about what I thought party bread looked like. I could not put the cakes, cupcakes and frosting out of my mind to allow yeast and flour to enter for even a moment! And please don’t think I arrive just today because I wanted to make a stunning last minute entrance. Truthfully, about two weeks ago, I packed up all my belongings and moved again. I am not sure how many have been following along through my journey over the the last year, or maybe you…

  • {TWD} Cocoa Nana Bread

    Gretchen Noelle
    26 Jan 2010 | 12:01 am
    Do you enjoy dessert for breakfast? I always enjoy the luxury of enjoying a true sweet treat with my morning coffee. You know how banana bread can be the perfect delight morning noon and night? It is like that great balance between something sweet and (sort of) healthy. But now I am going to one-up you. This isn’t just banana bread. It is banana bread with it’s best foot forward – chocolate! This really tastes way more like dessert than a breakfast bread, which for me is actually quite delightful. I am sure you already have your favorite banana bread recipe. Maybe you even…

  • Chocolate Peanut Butter Birthday Cake

    Gretchen Noelle
    12 Jan 2010 | 12:01 am
    Birthdays are meant to be celebrated. Cakes are meant to be eaten. Parties are meant to be enjoyed. One day out of each year is dedicated to you alone (well, unless you are a twin!). Some of my birthdays have been wonderful – celebrated with friends, out on the town, and even some surprises! Some have been days that I just wanted to get through. When my friends have birthdays, I enjoy trying to make the day special for them. The best way I know how to do this it by making a cake that they personally request or that I am sure they will enjoy. Being a continent away from friends makes it…

  • Gingersnap Shortbread

    Gretchen Noelle
    10 Jan 2010 | 8:53 pm
    Gingersnap and gingerbread, to me, seem like the underdog of the baked goods world. September rings in with everything apple. October highlights all things pumpkin. In November, you simply cannot get away from Thanksgiving goodness with recipes like pecan pies. And December…don’t get me started on peppermint, Christmas cookies and Yule Logs! Although ginger can be a wonderful accent flavor in so many of the fall flavors, I love it so much, I really think it needs it’s very own time to shine! The spice combined with the sweet is absolutely not something loved and adored by so…
 
  • add this feed to my.Alltop
    Pig Pig's Corner

  • Baby Meringues...and a 'Married Life' Apron!

    8 Feb 2010 | 12:34 pm
    So...someone asked me what I did with 20 egg whites after making the cake with 20 egg yolks. Most of them are still in the freezer to be honest. I've used a bit for cookie glaze and some of it for... Meringues! I really didn't know what to do with so much egg whites and the first thing that came into mind was meringue. I've always wanted to try making these anyway. I wanted to pipe them into little hearts, for valentine's day, but it's harder than I thought. This was the only one that came out right. I really have no skills whatsoever...sigh...I gave up after about 6 deformed hearts and…

  • Chinese New Year Almond Cookies

    6 Feb 2010 | 3:40 pm
    "...my favourite cookie texture is where when I hold it, it doesn't crumble in my hand that I have to be so careful with it. But when you pop it in the mouth and press it against your lelangit (a Malay word for palate), it crumbles/crushes, followed by a melt-in-the-mouth effect where your tongue and palate kept demolishing it. And that piece of cookie end with a push of saliva down my throat." I'm with you Quinn!!! When I ask people for peanut cookies during CNY, they always give me the crunchy type, but this is what I'm looking for - a cookie (well at least part of it) that will actually…

  • Taste of Malaysia at Sedap, London [Restaurant Review]

    4 Feb 2010 | 7:48 am
    Reviewed by The Wild Boar“Sedap” is a Malay word that roughly translates into “delicious”. Now, I think it takes a lot of cojones to name your restaurant “Delicious” but I have actually eaten at their previous incarnation so I’m prepared to believe them even before I start eating the food. A couple years back, we used to go to Nyonya in Notting Hill Gate with some regularity, only to discover it shut down suddenly. Since then, they’ve apparently resurrected as Sedap in Barbican.Since I was fairly early (bang on 6pm) and the restaurant was empty besides me, I had a quick chat…

  • A Not So Successful Cake with 20 Egg Yolks!

    3 Feb 2010 | 3:19 pm
    Kek Lapis or Indonesian Layer Cake is a really popular snack in Malaysia. We eat this a lot when we were young, not knowing what was in the cake then of course. It's really rich and bursting with wonderful flavours. It's been on my to-cook list for a long time but I couldn't bring myself to try it because of the amount of egg yolks and butter needed. Last weekend was an opportunity to 'spread the fats', I decided to make this for our lab's international party. I wanted to make this gooey and sticky kuih lapis, which is another type of layered cake, but I couldn't find srewpine (pandan) leaves…

  • Braised Beef & Tendons with Egg Noodles

    1 Feb 2010 | 1:05 pm
    My original plan was to try making Vietnamese beef pho, which was October 2009 Daring Cooks’ challenge, again. This time with more spices as I felt that something was missing the last time.But... this happened. I dreamnt about the frozen beef tendons in the freezer while my stock was chilling in the fridge overnight. No kidding. Food is always on my mind and I am sure that's what all food bloggers are experiencing (I hope). So the next day I decided to braise beef and tendons instead. It was easy enough to adapt, I just had to reduce the sauce and flavour it with some Chu Hou sauce. The…
  • add this feed to my.Alltop
    Food Hunter's Guide to Cuisine

  • World Nutella Day

    The Food Hunter
    5 Feb 2010 | 4:30 am
    February 5th, 2010 has been designated World Nutella Day by Sara from Ms. Adventures in Italy and Michelle from Bleeding Espresso.  You may recall a few months back my "affair" with Nutella...well I'm happy to report it's still going strong. We're continuing to meet every night after dinner for a little pick me up and sometimes even in the mornings.  So in honor of World Nutella Day I thought I'd do something special with my beloved Nutlella. I grated some orange zest over him and wrapped him in some sweet pastry dough.  I warmed him up for about 10…

  • Silly Conversations That Come Up When You Decide to Cook a Goat....

    The Food Hunter
    28 Jan 2010 | 7:11 pm
    Conversation #1 Me: Do you sell goat shoulder? Butcher: We have a bunch of goat; you come in; take a look around; pick out the goat you like, I cut you the shoulder. Conversation #2 Uncle: We’re having goat for dinner. Young Niece: No, you can’t! Uncle: Why not? Young Niece: You just can’t!  I read somewhere it’s not good for you. Conversation #3 Me: We’re cooking goat tonight. Mother: What sound does a goat make? Me: I don’t know. Can’t wait to try it. Mother: What sound does a goat make? Conversation #4Me: If I can find a goat can you take me to the butcher to pick it up?

  • Tim Tam Winner

    The Food Hunter
    28 Jan 2010 | 4:46 am
    Ok, this it the moment you've all been waiting for. The winner of the Tim Tam cookies is: Velva from Tomatoes on the Vine.   Congratulations Velva and thanks to everyone that participated...especially my taste testers!

  • Tim Tam Review & Giveaway

    The Food Hunter
    22 Jan 2010 | 6:10 pm
    I have a great group of friends at work that I rely on a lot. They’ve been there for me through all of my food adventures; good and bad. They trust in me and are available whenever I need taste testers…no matter what the product might be. So when I found myself having to review Tim Tam cookies for the 2nd time I knew I could count on this group to help me out. (you can read my first review here) I explained to them the requirements. It wasn’t going to be easy but they were up for the challenge. Some were going to have to break their diets; some would be required to eat chocolate…

  • My One and Only Craft Services Job

    The Food Hunter
    19 Jan 2010 | 5:26 pm
    If you’re a regular reader of this blog you know that my husband does video production for a living. Most of his shoots are done out of town but this past weekend he shot a short film in our house; our guest bedroom to be exact. Over the past several weeks our spare room was slowly transformed into an extremely messy teenage boy’s room. Complete with dirty clothes in the corner; an unmade bed and posters along the walls; it's no longer my guest room. But I’m digressing; this is a post about my role in this production; as Head of Craft Services. “What exactly is craft services?” I…
  • add this feed to my.Alltop
    Choosy Beggars

  • North African Bulghar Stuffed Eggplant

    Tina
    8 Feb 2010 | 2:24 am
    Every time that I see baby eggplant in the grocery store, I feel compelled to buy them.  Every time. This isn’t such a bad thing, considering that the baby eggplant are my favorite variety (yes, trumping even long, slender Asian eggplant) with their tender, sweet, baby-like flesh.  They’re as lovely as anything with that thin, jewel toned skin, and can vegetables get any more twee?  I swear, they’re like the veal of the vegetable world, possibly eclipsed only by baby zucchini or miniature pattypan squash.   Eating them makes me feel like the Jolly Green Giant, but in a…

  • Alsatian Oxtail Stew

    Tina
    5 Feb 2010 | 3:30 am
    I am developing yet another disturbing habit lately, and it concerns the purchasing of meat.  I don’t know why, or what forces of nature compel me when I enter a butcher shop or walk by the fish and meat counters of the grocery store, but something in my spirit lights up. I abandon sense and reason, and by the time I arrive home I look like I’m courting entry to the Clan of the Cavebear.  In the past three weeks, as a counter-intuitive supplement to my meal planning (yes, this is in addition to the meat I buy to use immediately), I bought an entire pork shoulder, a 4 pack of…

  • Pad Thai Summer Rolls with Peanut Sauce

    Tina
    4 Feb 2010 | 6:04 am
    We find inspiration in some of the strangest places.  Last week I was driving home and I saw an obese and listless looking teenage girl wearing leather pants. In my neck of the woods, you just don’t see that much affinity for leather pants these days, so naturally she stood out.  The pants got me thinking about  pleather, and what ever happened to it anyway?  I remember when pleather was totally the fabric of choice, and I had an oxblood red pleather mini skirt, a tan panel-cut ankle length A-line pleather skirt which I would always pair with a fitted red Arctic-fleece turtle neck…

  • Elation for the winner! Sorrow for the rest!

    Tina
    3 Feb 2010 | 8:25 am
    A big THANK YOU to everyone who entered their favorite cheapskate or depression era dinner for our contest!!  Reading through the entries was a practice of intrigue and occasionally horror, but we were absolutely delighted with each and every one.  If we had a Tina’s Dozen cookbooks (you know, an ambiguous number somewhere between 13 and 29) to send out to each one of you, we certainly would.  However, sadly, the Nice PR Lady only sent us one copy of Erin Chase’s The $5 Dinner Mom Cookbook, and so decisions had to be made. I warned you that we would be picking the winner based…

  • Choosy Beggars Monthly Calendar – February

    Mike
    <