Food

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  • Food Truck Friday – At Least 3 Reasons to Check out Street Kitchen

    Shami's Gourmet
    Shami's Gourmet
    17 Apr 2015 | 7:00 am
    Today is our first Food Truck Friday, courtesy of our recent lunch from Street Kitchen LA.  I believe most every day they set up shop on Wilshire off of Fairfax across from LACMA (Los Angeles County Museum of Art). We have driven past there hundreds of times for months on end but it was never […]
  • A Good Appetite: Springtime Sheet-Pan Chicken

    NYT > Food
    MELISSA CLARK
    17 Apr 2015 | 8:57 am
    A sheet-pan supper, usually hearty winter fare, pares down for spring.
  • Miso Glazed Flank Steak Recipe

    Chocolate & Zucchini
    clotilde
    8 Apr 2015 | 7:00 am
    I only ever buy meat from Mathieu, my butcher of choice at the organic greenmarket on Saturday mornings. I used to stop by every week and get enough for two meals or so, but the line is so long these days — word must have gotten out that his stuff is good — that I had to change my strategy: I go less frequently, buy a little more, and freeze the extra. (On the weeks that I don’t buy meat, I get eggs directly from Mathieu’s wife, Laure, who stands at the register, thus skipping the line. This is accepted practice and can be done without feeling wrathful gazes flare up…
  • Trying to Make Sense of Homaro Cantu’s Death

    NYT > Food
    JEFF GORDINIER
    17 Apr 2015 | 2:22 pm
    Questions linger in Chicago after the suicide of the inventive and ambitious star chef.
  • Salmon Burgers w/Sun-Dried Tomato-Chive Mayo

    MyGourmet Connection
    Lynne Webb
    12 Apr 2015 | 1:21 pm
    Made with fresh salmon, garlic, parsley and panko, and topped with a sun-dried tomato and chive mayonnaise, these flavorful, pan-seared salmon burgers are a good choice for an light and easy weeknight meal. Read more →
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    Amateur Gourmet

  • Rice Gone Wild, Salmon Adventures & The Night I Served A Pork Chop To A Vegetarian

    Adam Roberts
    15 Apr 2015 | 11:52 am
    Necessity is the mother of invention (its Baby Mama, if you will) and so it was that a few weeks ago I had carrots, onions, celery, and some Arborio rice on hand and because I didn’t feel like food shopping that evening, I set out to make a risotto with just water. I’ve told you about this before; it’s something I saw Lidia do on TV, so you know it’s legit. You just bring a big pot of water to a boil, add salt, and then make risotto like you’d normally make risotto, only using the salted water instead of chicken broth. The key is to finish it with some butter and…
  • Raspberry Ricotta Cake

    Adam Roberts
    6 Apr 2015 | 1:49 pm
    You’ve heard of one-pot meals, but have you heard of one-cake desserts? That’s not a thing, but it should be. Here’s the idea: instead of an elaborate cake that you have to frost or decorate or slice in half, a one-cake dessert is one where a batter goes into a cake pan, the pan goes into the oven, and whatever comes out an hour later is what you serve for dessert (sprinkled, perhaps, with powdered sugar). In my years of dinner party-throwing, I’ve been a big champion of one-cake desserts: Al Di La’s pear and chocolate cake, for example. Or my favorite dinner…
  • Artichokes: Just Boil Them

    Adam Roberts
    31 Mar 2015 | 10:51 am
    Ugh, artichokes. At some point, I espoused my philosophy–”Artichokes: Not Worth It”–and then slightly changed my tune when I stuffed them with breadcrumbs and cheese and baked them. That was in 2013. Now it’s 2015, and here I am in the kitchen with four artichokes that I bought at the West Hollywood Farmer’s market (sadly my CSA is taking a break) and I’m acting all cocky, like: “I can tackle these, no problem.” The goal is to trim them down so I can slice them and fry them in olive oil. I don’t know where I go wrong, but before I…
  • The Night That Lolita, My 16 Year-Old Female Cat, Became A Man

    Adam Roberts
    27 Mar 2015 | 9:43 am
    When I first adopted Lolita from the Atlanta Humane Society in 2001, her name was Princess. She was in a room full of mangy cats, but she seemed very ladylike and elegant; she held herself differently, a Christine Baranski type, who wanted out of this dump. I took her home and gave her the name Lolita, a name she quickly grew into as my friends and roommates would often describe her as a diva. “Lolita really is a Lolita,” a friend once quipped. With her high-pitched voice and frequent demands, it was never hard to imagine her as royalty. Lolita–or Princess Peepers or Lady…
  • Let’s Facebook

    Adam Roberts
    26 Mar 2015 | 10:27 am
    Hey, in case you’re missing my more frequent updates, I have an idea for you: follow me on my Facebook Fan Page. I recently linked it to my Instagram, so you can see (for example) the risotto cakes I made for last night’s dinner and the breakfast I had this morning of sourdough bread with cashew butter and honey (how California of me). I’ve also been linking to the articles and recipes that grab my attention online each day, so, really, what do you have to lose? Nothing I say. Get to it.
 
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    Steamy Kitchen: recipes and cooking

  • Giveaway: ErgoChef 3 Piece Duo Tongs Set

    steamykitchen
    14 Apr 2015 | 8:42 am
    Review: We use several different types of pans for cooking:  cast iron, nonstick and hard anodized. Oh, and also our outdoor grill! To make sure we don’t scratch our nonstick cookware, we have been using silicon or plastic tipped tongs. The problem with this is that I’ve had several melt in the cast iron pans and on the BBQ grill. I’ve also ruined 2 pairs while cutting with a sharp chef’s knife too. To further explain – after grilling the chicken breast, I’ll use the tongs to bring them to the cutting board. The chicken is too hot to handle with my bare…
  • Lemon, Cinnamon and Curry Leaf Basmati Rice

    steamykitchen
    13 Apr 2015 | 10:03 am
    In this Lemon, Cinnamon and Curry Leaf Basmati Rice recipe: Flavoring plain basmati rice with fragrant cinnamon, curry leaf and lemon Stunning presentation, rice baked in a pan Customize with your own spice and herb combination Recipe from award-winning chef, Yotam Ottolenghi This past week, my parents came to visit for a few days, to see the family, relax from the bustle of Las Vegas, where they reside, and to cook for their daughter (me!) My Mom is a cookbook collector of all cuisines, with an entire room in the house dedicated to her glorious collection. During this visit, I let my Mom…
  • Food Blog Forum 2015 | Walt Disney World

    Jaden
    8 Apr 2015 | 11:54 am
    Wow. I can’t believe this has been our 8th Food Blog Forum event! Add that to the additional 6 overseas food blogging events in Ixtapa, Dominican Republic, Bahamas and Cancun that I’ve organized — that makes me a professional event coordinator! What is Food Blog Forum? A not-for-profit company that Scott, myself, Todd and Diane of White on Rice Couple created to host events for food bloggers – to teach things like photography, food styling, business of blogging and social media. Our intention has always been to give back to the food community, encourage & mentor…
  • Harley Pasternak Power Blender Review

    steamykitchen
    7 Apr 2015 | 10:32 am
    Diet and Fitness Expert, New York Times bestselling author and the man behind Hollywood’s best bodies, Harley Pasternak knows all about staying in shape. If you don’t believe me, just go ask Katy Perry, Kim Kardashian, Megan Fox and Rihanna (to name a few) about it. After all, Harley is the man to whom these celebs need to express their gratitudes to when it comes to their unbelievably amazing bodies. And just in case you’re still not convinced what an awesome human being Harley is, he teamed up with Salton to come up with something that would surely help all…
  • Robert Irvine 1300-Watt Halogen Oven Review

    steamykitchen
    7 Apr 2015 | 10:31 am
    One of the very first cooking appliances my Mom gave me years ago was a portable oven just like this one. She instructed me to use it when I needed to cook a turkey, chicken, ham, roast — basically any type of meat that you’d normally roast or bake. I used it faithfully, until the dreadful day that it broke, from overuse. What I love about the oven is that it freed up my big wall-oven to do other things AND it didn’t use as much energy. Robert Irvine and company sent me this amazing Halogen Oven to try out a few weeks ago. We’ve used it four times already to…
 
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    Rasa Malaysia: Easy Asian Recipes

  • 2-Qt. Le Creuset Moroccan Tagine Giveaway

    Rasa Malaysia
    17 Apr 2015 | 2:30 pm
    I am partnering with my friends at Le Creuset to giveaway a 2 Qt. Le The post 2-Qt. Le Creuset Moroccan Tagine Giveaway appeared first on Rasa Malaysia.
  • Garlic-Herb Butter Roasted Corn

    Rasa Malaysia
    15 Apr 2015 | 6:54 pm
    Garlic-Herb Butter Roasted Corn - corn with garlic herb butter and roasted on grill pan. The corn takes 15 mins to make and SO good!! The post Garlic-Herb Butter Roasted Corn appeared first on Rasa Malaysia.
  • Sweet and Sour Meatballs

    Rasa Malaysia
    13 Apr 2015 | 7:04 pm
    Sweet and Sour Meatballs - the best meatballs ever with sweet and sour sauce. These meatballs are so good you'll want them everyday! The post Sweet and Sour Meatballs appeared first on Rasa Malaysia.
  • Baked Hoisin Chicken

    Rasa Malaysia
    10 Apr 2015 | 6:33 pm
    Baked Hoisin Chicken - moist, juicy and delicious chicken marinated with Hoisin sauce. Easy recipe that anyone can make at home The post Baked Hoisin Chicken appeared first on Rasa Malaysia.
  • Parmesan Roasted Broccoli

    Rasa Malaysia
    8 Apr 2015 | 5:03 pm
    Parmesan Roasted Broccoli - easy delicious roasted broccoli recipe, with Parmesan cheese. 5 mins prep and 20 mins to dinner table. The post Parmesan Roasted Broccoli appeared first on Rasa Malaysia.
 
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    101 Cookbooks

  • Cocagne Bean & Artichoke Salad

    Heidi Swanson
    14 Apr 2015 | 9:40 pm
    My parents live an hour south of us in the house my sister and I grew up in. They built on a pretty plot of land in the suburban foothills of the Santa Cruz mountains in the 70s, when I was four, and they've lived there since. We got together there, as a family, for Easter this year, and I think it occurred to everyone that this will likely be the last holiday in Los Gatos. They're moving relatively soon, and will likely list the property sometime in the next few months. On one hand I'm excited they'll have a new adventure to embark on, on the other I'll miss being able to visit the place I…
  • Writing a Cookbook Proposal

    Heidi Swanson
    7 Apr 2015 | 8:57 pm
    I get a lot of questions related to cookbook proposals. There are a number of reasons to write one. Most believe it's the step you need to take just before pursuing a book deal, which is often true. You write a proposal to get a book contract. To this I say yes, but that's only part of it. I'd argue that a good proposal has the ability to do much more than land you a deal. A book deal is just one of the first steps in the long, very collaborative process specific to bookmaking. The real challenge, as an author, is getting a book at the end of the process that reflects your vision, or what you…
  • A Simple Asparagus Soup

    Heidi Swanson
    30 Mar 2015 | 9:16 pm
    The markets here have shifted from yellow and orange orbs of citrus to banks of green asparagus, baskets of artichokes, bouquets of green garlic, and tiny favas the size of my ring finger. There are massive tangles of purple lilac and eggs for sale in shades of cream, pale blue, and soft mocha. I've braised baby artichokes every night this week, and made this soup twice. Spring it is. Do you remember the simple carrot soup I highlighted back in January? This is the asparagus version. I trade in asparagus for the carrots, then tweak a bit depending on what I have in the kitchen. But, really,…
  • Green Curry Dumplings

    Heidi Swanson
    24 Mar 2015 | 4:44 pm
    Big hugs. If you're up for a bit of a project, and you want to make something to lift the spirits, this is where you need to land. A few of you asked about these dumplings when I posted a snapshot of them to Instagram a couple of weeks back. They were a Friday night project after a busy week. Instead of going out, an evening of repetitive filling and folding sounded perfect. The filling was inspired strictly by the contents of the refrigerator, as a trip to the store would have defeated the entire purpose :) The filling: caramelized leeks, green curry paste, and cooked mung beans. Everything…
  • Favorites List (03.17.15)

    Heidi Swanson
    17 Mar 2015 | 10:18 pm
    The Fall 2015 Ten Speed Press catalog did the dive through my mail slot the other day, and it looks incredible. I feel so fortunate to be in such good company. This is the point for me in the book process where things start to get very real. Behind the scenes, we're still putting some of the final touches on pages, tweaking little details here and there, but the catalog announces what is not far over the horizon. I took a few snapshots of the Near & Far catalog pages so you can see how things are shaping up (I'll thread them in below), I'm also chipping away at a post related to the cookbook…
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    Alice Q. Foodie

  • NYC - Spring 2015

    Alice Q. Foodie
    14 Apr 2015 | 9:38 am
    Well hello!  How is everyone doing out there?  I'm popping back in to talk about a trip we took to New York a few weeks ago.  I'd like to joke that this is turning into a travel blog, since I only update it when we go out of town - but I don't think that really works if I only post every six months or so.   Anyhoo.... we ate some great food and did a lot of fun stuff and I really want to tell you about it - so here goes!  The main reason for the trip was to see Hedwig and the Angry Inch with John Cameron Mitchell on Broadway.  We booked the tickets for Thursday…
  • Club Tengo Hambre Tour Part I - Verde y Crema, Tijuana

    Alice Q. Foodie
    2 Sep 2014 | 4:14 pm
    I have another post about London in the works, but judging by the number of questions I've been getting about this trip, I'm thinking you'd probably rather hear about this first.  I'd been wanting to do one of the Club Tengo Hambre tours for a while, and this time the stars finally aligned.  Their tours to the Guadalupe Valley look like a lot of fun, as do the tacos and beer tours of Tijuana - but this one was an introduction to three of Tijuana's newest prominent dining destinations  - Verde y Crema, La Querencia and Mision 19.  We met on this side of the border and…
  • Fairweather at Rare Form - Downtown San Diego

    Alice Q. Foodie
    18 Aug 2014 | 3:11 pm
    Hey now!  Look who's got the scoop! Sorry, but I can't resist - I'm just so excited to be writing about something that happened less than two months ago.  This past weekend I was lucky enough to see a Facebook post from the chef at Ironside, indicating that Consortium Holdings was opening an open-air bar called Fairweather over their new sandwich shop/delicatessen Rare Form this weekend.  It was sweet serendipity for me, because I was staying right around the corner from there with a friend this weekend at the Omni next to the ballpark.  She needed a little mini getaway so…
  • Lunch at St. John - London

    Alice Q. Foodie
    14 Aug 2014 | 11:02 pm
    The problem with being a food lover in a great city full of fun stuff to do, is that at the end of the day - after doing all that stuff - it's hard to muster the energy for an evening of fine dining.   We solved that dilemma by keeping our eating in London pretty casual for the most part, with the exception of two pre-planned meals:  lunch at St. John and dinner at the Clove Club.  Other places I strongly considered:  The River Cafe, Wild Honey, Arbutus, the Ledbury (which was booked solid for the week) and Upstairs at Ten Bells. I had heard about St. John from several…
  • Notting Hill - London

    Alice Q. Foodie
    7 Aug 2014 | 5:26 pm
    Our neighborhood for our week in London was Notting Hill.  I chose it because it was a place I had always wanted to visit but never had the chance, and it seemed like a likely place to find a good Air BnB rental. Our flat was a small studio with a fold out couch, but there was a stand of Barclay's Bikes within spitting distance, a bus stop right out front, and a tube stop a block away, and the $140. per night price would have made up for any shortcomings in any case.  (I really wanted this one, but someone booked it before I could get to it.)We were within walking distance of…
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    Dona Lupe's Kitchen

  • Tortillas & Salt – #MyHeroIs

    Gina Ruiz
    17 Apr 2015 | 10:54 am
    My Grandparents in the 1940s Disclosure: I am a member of the OM Media Network I receive products and occasionally promotional fees. I do not promise positive reviews and all opinions are my own. There are heroes everywhere if you just look around you.   Sometimes it can be simple. Everyday heroism takes place in kitchens across America as parents sacrifice in order to put food on the table for their kids.   My mother once told me that she remembered how little food they had to eat growing up and how my Grandma Lupe would feed my grandfather and the kids the actual food and sneak…
  • Traditional Flavors with La Morena

    Gina Ruiz
    25 Feb 2015 | 7:00 am
    This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #VivalaMorena #CollectiveBias Savory Capirotadas with La Morena Sliced Jalapeños   On this blog, I talk a lot about life with my grandparents. They were the most loving people in my life and perhaps that is why their memory stays strong no matter how many years have passed since they left this world. They were great respecters of tradition – old and new. Their Mexican culture was incredibly important to them, as deeply felt as was their pride in being American. Before the word…
  • So You Wanna Be a Chingona?

    Gina Ruiz
    4 Feb 2015 | 1:00 pm
    Disclosure: I am a member of the #WWEMoms.  The opinions expressed here are my own, as is the cursing and the Spanglish. I am, as always myself.#WWEMoms If you grew up Chicana in L.A., you wanted to grow up to be a full-on chingona. Chingona means a bad ass but it’s a little stronger than that. Actually, it’s not a very nice word and “nice girls” don’t say it. This one does…all the time. For me, it’s been my mantra. I am a chingona. Yo soy chingona. Why? Because I’ve had to be. I am a stone-cold pocha. A pocha or pocho is a Mexican-American (for giggles, I’ve attached…
  • Family Base to the Rescue

    Gina Ruiz
    15 Jan 2015 | 9:46 pm
    Disclosure: I am a member of the Verizon Wireless Lifestyle Program which gives me free access to mobile technology and other benefits.  The opinions expressed here are my own, as is the cursing and the Spanglish.  I am, as always myself. #VZWBuzz It happened quickly and I was completely unprepared. Potential disaster was glaring me in the face and I was almost overwhelmed with the shock of it. This is a techy kind of household. I always seem to have a new gadget or a phone to test laying around the house in addition to the three types of Kindle devices, desktop computer, laptop and Wii. So…
  • The Writing Life Made Easier with Droid Turbo

    Gina Ruiz
    13 Dec 2014 | 9:08 pm
    Disclosure: I am a member of the Verizon Wireless Lifestyle Program which gives me free access to mobile technology and other benefits.  The opinions expressed here are my own, as is the cursing and the Spanglish.  I am, as always myself. #VZWBuzz   When once the itch of literature comes over a man, nothing can cure it but the scratching of a pen. But if you have not a pen, I suppose you must scratch any way you can. ~Samuel Lover, Handy Andy, 1842 I don’t remember when I first knew that I would be a writer, but it seems I was born with a pencil in my hand. My father once told me…
 
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    SimplyRecipes.com

  • Cauliflower Pasta with Bacon and Parmesan

    Elise
    16 Apr 2015 | 5:00 pm
    A friend told me the other day that cauliflower is “in” (as in hip, trendy, cool). What? In the vicious struggle for vegetable world domination cauliflower is knocking kale off its mighty perch? And for those of us who are fangirls of both, do we take sides? Hah! If cauliflower is finding a place among the trendy fooderati, well I say, about time. I mean really. Cauliflower is delicious. It’s great in cauliflower soup, roasted with Parmesan, or in curry. It’s also great with pasta. Continue reading "Cauliflower Pasta with Bacon and Parmesan" »
  • Roasted Asparagus

    Elise
    11 Apr 2015 | 12:23 pm
    Roasted asparagus in the oven is one of the easiest way to prepare asparagus. Just coat them with a little olive oil, sprinkle with salt and pepper, and maybe a little minced garlic, and roast them until lightly browned and tender. Continue reading "Roasted Asparagus" »
  • Baked Ziti

    Elise
    10 Apr 2015 | 1:46 pm
    Do you like lasagna, but not the fuss? Make baked ziti instead! It’s a lot like a classic lasagna casserole, but easier to make and without lots of layers or broken noodles. It makes for a perfect midweek or weekend meal, or a hot dish to bring to a potluck. Make extra and freeze for later. Continue reading "Baked Ziti" »
  • Browned Butter Chocolate Chunk Cookies

    Elise
    9 Apr 2015 | 9:58 am
    I made a serendipitous discovery the other day, a discovery that countless bakers have made throughout time eternal. On a quest to make chocolate chip cookies it was discovered by my young charges that no chocolate chips remained in the cupboard. Instead, we found a bag of Hershey bars. So, we chopped them up into large chip-sized pieces and used them instead. You know what happens when you use chunks of chocolate bars instead of chocolate chips in cookies? Continue reading "Browned Butter Chocolate Chunk Cookies" »
  • Avocado Beet Salad with Citrus Vinaigrette

    Elise
    8 Apr 2015 | 2:16 pm
    Quick, grab a pen and paper and write down your top 5 favorite foods. What are they? No matter what year, what season, or where I am, the numero uno top food item on my list is always avocado. I once read that some ultra-thin celebrities avoid eating avocados because the are fattening (never mind that avocados contain good fats, the ones your body needs). That is reason enough for me to never ever want to be an ultra-thin celebrity. Yikes! Give up avocados? Never! Continue reading "Avocado Beet Salad with Citrus Vinaigrette" »
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    Hungry Crowd

  • Life Is Not a Dress Rehearsal and Other Lessons From Wine Expert Cathy Corison

    Wed, 15 Apr 2015 12:20:41 -0400
    16 Apr 2015 | 6:04 am
    F&W's #FOODWINEWOMEN series spotlights top women in food and drink in collaboration with Toklas Society. Follow the hashtag on Twitter (@foodandwine). Here, Corison Winery’s Cathy Corison shares five lessons she would tell her younger self. I have had the great good fortune to make wine in the Napa Valley for nearly four decades, first for others and then, after a while, for...
  • 8 Ways to Use Artichokes (Other Than in Dip)

    Wed, 15 Apr 2015 16:56:13 -0400
    15 Apr 2015 | 4:04 pm
    From crispy meatballs to the ultimate veggie burger, here are eight fantastic ways to use artichokes. 1. Pizza Spinach, fontina cheese and artichokes make a terrific, healthy pizza. Or use artichoke hearts for this fast flatbread featuring creamy kale. 2. Soup April Bloomfield's creamy artichoke soup gets added flavor from a layer of prosciutto. Or use Big Heart artichokes...
  • 10 Affordable Cities Near Wine Country

    Wed, 15 Apr 2015 16:41:49 -0400
    15 Apr 2015 | 2:34 pm
    There are many things to consider when relocating to a new city: schools, parks, population size, public transportation. But what about access to a fantastic wine region? F&W teamed up with Redfin to create a list of the top 10 most affordable cities across the country that are also close to wine-producing areas. The list includes some no-brainers like Portland, Oregon, which is a...
  • A Brief, Delightful History of the Bundt Pan

    Wed, 15 Apr 2015 15:23:23 -0400
    15 Apr 2015 | 2:03 pm
    Bundts (or, at least, the confections that inspired them) may be generations-old Eastern European cakes, but the signature aluminum pan they’re baked in is a modern innovation. Bundt pans were invented by H. David Dalquist in 1950, and today we use them to make those classic cakes and also to roast up extra-crispy-skinned chicken. Dalquist was the owner of Minnesota's Nordic Ware...
  • 6 Edible Flowers You Should Eat Right Now

    Wed, 15 Apr 2015 15:15:55 -0400
    15 Apr 2015 | 12:15 pm
    Some people like to arrange flowers in vases. We prefer to eat them. Spicy, aromatic and beautiful, edible flowers are an incredible way to spruce up delicious spring dishes. Here, six flowers to try. Squash Blossom Super-seasonal, lightly sweet and beautifully orange and yellow, squash blossoms are terrific raw (try them stuffed with pimento-flecked ricotta), chopped up and cooked...
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    Portland Food and Drink

  • Reader Survey 2015: Best Wine Bar in Portland

    PDX Food Dude
    17 Apr 2015 | 5:29 pm
    When I went to look a the results for the best wine bar in Portland from previous years, I was surprised to find that I’ve never asked this question before. We have an international reputation for pinot noir and pino gris, and thousands of people come here every year to visit our wine country. It’s about time I added best wine bar to this survey. Note: there were a lot of ‘other’ nominations in this category, with many angry comments because I left off a favorite place in the survey list. As per all the other questions, I kept an eye out for these and added bars that…
  • As Rumored, Blue Star Donuts Expands to Japan

    PDX Food Dude
    15 Apr 2015 | 1:46 pm
    Blue Star Valhorona Chocolate Donut The rumor I mentioned back on February 6nd has come true. Blue Star Donuts has expanded to Japan. Here’s the official press release – Partnership with Fred Segal takes Portland’s favorite donut to the international stage PORTLAND, Ore. (Apr. 15, 2015) – On Friday, April 17, Blue Star Donuts will begin offering its artisan donuts in Tokyo, Japan through a partnership with iconic California retailer Fred Segal. The luxury brand’s first international flagship will be located in Tokyo’s upscale Daikanyama neighborhood. A highlight of the…
  • Reader Survey 2015: Best Indian Restaurant in Portland

    PDX Food Dude
    15 Apr 2015 | 1:22 am
    Bollywood Theater, courtesy James Cohen As was the case last year, the vote for the Best Indian Restaurant in Portland is so lopsided, it’s hardly a contest. No snub intended; the winner has three big things going for it: two locations, low prices and excellent food. This year I thought I would show the top five choices instead of the top three. I’m biting my tongue here, except to say that I don’t understand a few of them. On the other hand, Portland isn’t exactly overflowing with good Indian cuisine. 1113 votes cast: 1. Bollywood Theater – 46% of the total vote.
  • Reader Survey 2015: I’ll Miss This Restaurant the Most!

    PDX Food Dude
    15 Apr 2015 | 12:22 am
    It is always sad to see a restaurant close, but some we miss more than others. Here are the restaurants which have closed over the last 18 months or so that PortlandFoodandDrink readers miss the most: 1300 mourners voted - Wildwood – 21% of the vote Produce Row Cafe Boxer Sushi Genoa Ping Gilt Club Mextiza Sauvage at Fausse Piste Via Tribunali DiPrima Dolci I have to agree with Wildwood. I miss it too. This post appeared first on Portland Food and Drink, by PDX Food Dude. Visit Portland Food and Drink for the latest in Portland Oregon Food and Drink.
  • 2015 Wine Haiku Contest Winner!

    PDX Food Dude
    14 Apr 2015 | 11:57 pm
    Voting has ended for the 2015 wine haiku contest, and we have a clear winner. With 33% of the vote, Miles takes the prize:   Mute crystal balls hang, Tendrils, clusters, shimmering, Vineyard chandelier   Runner up with 24%: work day is over pour a glass of pinot noir let your troubles go   Thank you so much to everyone who took the time to show us your creativity! Miles, you will receive one bottle of wine from each one of these fine sponsors! This post appeared first on Portland Food and Drink, by PDX Food Dude. Visit Portland Food and Drink for the latest in Portland Oregon…
 
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    Start Cooking

  • Chicken Cutlets

    8 Apr 2015 | 11:00 pm
    This chicken cutlets recipe will be enjoyed by all! Just follow these easy step-by-step instructions that will show you how to make chicken cutlets from scratch. It's a quick and fun recipe!
  • Sausage and Egg Casserole

    22 Mar 2015 | 11:00 pm
    When you're expecting a group of hungry people for brunch, this scrumptous egg casserole dish will win you great big compliments.
  • Irish Bread

    8 Mar 2015 | 11:00 pm
    This traditional Irish bread done the American way is chock full of raisins and caraway seeds, and comes out almost like a cake. Yum!
  • How to Make Fried Rice

    1 Mar 2015 | 10:00 pm
    Learn how to cook the perfect fried rice with this startcooking video. White rice and a few basic ingredients is all you need to make this delicious recipe. Fried rice is easy to make and a great way to use up leftovers. Enjoy!
  • Beef Stew

    18 Feb 2015 | 10:00 pm
    Beef stew makes for a hearty and tasty meal. There's no need to be a chef with these tips and techniques on how to make beef stew - just follow my easy step-by-step video instructions and you'll be cooking like a pro!
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    ramen! ramen! ramen!

  • chicken ramen soup

    edjusted
    9 Apr 2015 | 8:47 pm
    It’s not exactly an easy recipe, but if you’re curious about what goes into making a ramen soup from scratch, here’s ramen chef Keizo Shimamoto’s take on a chicken-based ramen broth. Actual ingredients and step by step recipe here! Tags: recipes
  • ramen ice cream!

    edjusted
    6 Apr 2015 | 9:52 pm
    We’ve reported on ice cream ramen before, so it’s probably not surprising that now there’s ramen ice cream.Almost 60 years ago, the world’s first instant ramen, Chikin Ramen (yes, it’s spelled correctly), sprung into existence, and now there’s Chiken Ramen ice cream!The Chiki-House souvenir store, located in the Shin-Osaka train station, sells all things Chikin Ramen related, including the aforementioned soft serve ice cream, and a delicious-looking bento (boxed lunch).So instant ramen and ice cream…a winning combination? Check out the deets at…
  • hakata ikkousha ramen – costa mesa, ca

    edjusted
    28 Mar 2015 | 11:13 pm
    Popular Japanese ramen chains have been slowly breaking into the American market and recently Hakata Ikkousha has joined in with with the soft-opening of their award-winning hakata ramen. They offer 5 types of tonkotsu ramen…a standard tonkotsu, shio (salt) tonkotsu, black tonkotsu (with fried garlic), miso tonkotsu, and the fearsome-sounding “god fire” with 4 levels of spiciness. Similar to Shinsengumi, Ikkousha starts you off with an order form that lets you customize your ramen by broth flavor, noodle hardness and choice of toppings.The friendly waiter insisted that the…
  • makeover madness

    edjusted
    28 Mar 2015 | 6:50 pm
    Whew…we’ve been at this for over 10 years and the ol’ web site’s looking a bit dated. Time for a new look!We’ve been working on making our web site faster and cleaner and we’ve also made our layout more mobile-friendly. Now if you access ramen! ramen! ramen! from a tablet or phone, the layout will automatically change to make it smaller-screen-friendly. If you’re on a computer, you can play with this by making your browser window smaller. See how the layout changes to fit the size of the window? Ah…technology!If you’re reading this via…
  • ramen yokocho @ santa anita this weekend!

    edjusted
    27 Mar 2015 | 4:03 pm
    The next Ramen Yokocho Ramen Championship is taking place this weekend at Santa Anita Park. What’re you waiting for? Check out the offerings from challengers from LA, SF, Hawaii, Las Vegas and Japan and vote for your favorite. There’s a $5 admission charge and the ramen’s $8.50 a bowl. Try one or try them all, if you can!The event is tomorrow Saturday 3/28 and Sunday 3/29 from 11am to 6pm. Past Ramen Yokocho events have been extremely crowded so get there early.There’s free parking at the Gate 6 parking lot, and be prepared: the event’s cash only.Santa Anita Park…
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    NPR: Food

  • Culinary Siblings Give Pasta A Healthy Makeover

    18 Apr 2015 | 4:30 am
    In a low-carb world, pasta has issues. But it's poised for a comeback, say Joseph Bastianich and Tanya Bastianich Manuali, who talk with NPR's Linda Wertheimer about their cookbook, Healthy Pasta.» E-Mail This
  • Brooklyn Brewery Dares Diners To Eat Like Dutch Settlers

    Hansi Lo Wang
    18 Apr 2015 | 4:30 am
    Pass the salt pork! A brewery in New York took diners back in time with local dishes from the 1650s. That means a lot of venison, sumac, fried dough and — don't worry — beer.» E-Mail This
  • How The Food Industry Relies On Scientists With Big Tobacco Ties

    Chris Young
    17 Apr 2015 | 3:38 pm
    Critics of the system that ushers food products to market say it is rife with conflicts of interest. When scientists depend on food companies for work, they may be less likely to contest food safety.» E-Mail This
  • Running A Marathon? How To Eat and Drink So You Don't Hit The Wall

    Allison Aubrey
    17 Apr 2015 | 1:39 pm
    There's only so much fuel you can store before a big race. A performance nutrition expert gives us the rub on how to optimize carb-loading to avoid the miserable experience of running out of fuel.» E-Mail This
  • #NPRreads: From The Hell Of The North To 'Trash' Food

    Ina Jaffe
    17 Apr 2015 | 11:18 am
    We highlight a 160-mile cycling race, reminiscences of an interview with the Oklahoma City bomber, the Finnish prison system, the nuclear deal with Iran, and the meaning of calling someone "trash."» E-Mail This
 
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    Average Betty

  • California Avocado and Hemp Seed Arancini Recipe

    Sara O'Donnell
    10 Apr 2015 | 10:48 am
    The other ingredients can come and go. California Avocados will always turn any dish into native Californian cuisine The post California Avocado and Hemp Seed Arancini Recipe appeared first on Average Betty.
  • Spicy Peanut Dressing – Crunchy Thai Salad Video

    Sara O'Donnell
    3 Apr 2015 | 10:57 am
    It doesn’t take an SEO genius to know that the internets wants cheeseburgers. Not salad. Work with me here internets The post Spicy Peanut Dressing – Crunchy Thai Salad Video appeared first on Average Betty.
  • Crunchy Thai Salad Recipe

    Sara O'Donnell
    3 Apr 2015 | 10:42 am
    Crunchy Thai Salad with Spicy Peanut Dressing is my most requested recipe IRL. Work with me here internets The post Crunchy Thai Salad Recipe appeared first on Average Betty.
  • Spicy Peanut Dressing Recipe

    Sara O'Donnell
    3 Apr 2015 | 10:35 am
    Spicy Peanut Dressing tossed with Crunchy Thai Salad is my most requested recipe IRL The post Spicy Peanut Dressing Recipe appeared first on Average Betty.
  • Easter Egg Potatoes Video

    Sara O'Donnell
    27 Mar 2015 | 9:02 am
    Doing things in a different way doesn’t always mean change. Easter Egg Potatoes are the twice baked potatoes you love, stood up on on end to look like eggs The post Easter Egg Potatoes Video appeared first on Average Betty.
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    Silverbrow on Food

  • So, the chef can use a tamis

    silverbrow@gmail.com (Anthony Silverbrow)
    15 Apr 2015 | 5:48 am
    It's been 527 days since I last felt moved to write. Time, but most of all inclination, have meant I basically stopped writing this blog. A poached egg and an avocado have made me return. I happened upon The Jar Kitchen. The menu looked straightforward, the staff friendly and the room was light and airy.  The promise of poached eggs, avocado on sourdough with a side of smoked salmon was exactly what I needed. I was hoping for something solid but straightforward, front of house and the kitchen looked like they meant business, so I took a punt. I suppose I should disclose at this point that I…
  • Salt beef, a 7.5% cure

    silverbrow@gmail.com (Anthony Silverbrow)
    31 Oct 2013 | 2:54 pm
    This is not the first time I've written about salt beef but it's only now that I feel I've got a recipe I'm really happy with.  It is a bit more straightforward than my previous attempts so do give it a go. One word on temperature, I'm cooking at 90ºC because it is between the heat required to melt the collagen (about 80ºC) and where it dries out (over 100ºC). Serves: 10/12  Timing: 10 days brine & 4 hours cooking NB: 7.5% cure refers to the amount of salt, expressed as a percentage of the weight of the water. 1 ml of water weighs 1 gram, 1 litre weighs 1 kg etc.  Therefore 4l…
  • Roast brisket

    silverbrow@gmail.com (Anthony Silverbrow)
    31 Oct 2013 | 2:48 pm
    For some reason brisket isn't something we eat much of in the UK, we might cure it and make salt beef, but we rarely roast it. Whereas in America, brisket is basically the (historic) staple of any Jewish celebration.   Slow roasting it ensures the fat and collagen melt slowly and baste the meat as it cooks.  I'd also suggest asking your butcher to hang your brisket as you might rib before you roast it.  It adds significant depth of flavour to the final dish. This is the recipe I used at my recent demonstration at JW3. Serves: 10/12  Timing: 4.5 hours (4 hours + 0.5 hour resting) …
  • I'm cooking brisket & salmon at JW3

    silverbrow@gmail.com (Anthony Silverbrow)
    16 Sep 2013 | 2:03 pm
    I'm doing two cookery demonstrations at JW3, the soon-to-be-opened Jewish community centre in London. The first event is on 24 October at 8pm, when I'll be showing you a couple of the ways I cook brisket. I'll demonstrate how to turn brisket into salt beef,3 how to brine it, how best to prevent poisoning your family and friends and then cooking the meat itself.  Then, I'll show you that salting and boiling isn't the only thing that can be done with brisket and will demonstrate the wonders of low and slow cooking.   The second event is on 5 December at 8pm. I'll demonstrate how to cure your…
  • The Beckford Arms

    silverbrow@gmail.com (Anthony Silverbrow)
    13 May 2013 | 7:57 am
    Initially we weren't supposed to be staying at The Beckford Arms, they didn't have any rooms available when I first inquired and unfortunately a stay at The Lime Wood was on the cards. Like a super-hero being in the right place at the right time, a tweet from The Beckford, indicated that their new lodges, known as The Splendens Pavilions were now open and there was an introductory offer.  A quick email and call secured the room and ensured I wouldn't be subjected to The Lime Wood's hospitality. The Splendens lodges are newly built, located on The Fonthill Estate about a 10 minute walk from…
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    Red Cook

  • What’s Tomb Sweeping Got to Do With Spring Rolls?

    Kian Lam Kho
    5 Apr 2015 | 6:31 pm
    Today is the Qingming Festival (清明節) when Chinese families all over the world visit ancestral tombs to pay respect by cleaning them. Despite being one of the three major holidays celebrated by the Chinese, very few in the West understand its significance. It is such a vital holiday that controversial for hire tomb sweeping services are now available for migrant workers who are unable to return to their ancestral homes during this festival.
  • Awakening the Spring with Little Mochi Balls

    Kian Lam Kho
    13 Mar 2015 | 8:52 pm
    A week ago Friday the night after yuanxiao (元宵), which is on the fifteenth day or the last day of the formal Chinese lunar New Year celebration, I’d invited a few of my blogger friends over for dinner. For months, if not years, I’d been promising them I would cook one of my Chinese feasts, but had not fulfilled this pledge. This last eighteen months I’ve been so pre-occupied with writing my cookbook that I had neglected them. So I made it up to them with a “Spring Awakening Dinner.”
  • Bring a Little Extra Smiles this Chinese New Year

    Kian Lam Kho
    19 Feb 2015 | 6:12 pm
    Last year at this time I was frantically trying to complete the manuscript for my upcoming cookbook. With the deadline looming I did not have the time to cook a family Chinese New Year dinner. But the book, Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking, is now finished and will be published this fall, so I am back making a Chinese New Year banquet for the family.
  • Hot Pot for the Non-Blizzard of 2015

    Kian Lam Kho
    29 Jan 2015 | 9:30 pm
    Mayor Bill de Blasio said, “This could be the biggest snowstorm in the history of New York City,” and governor Andrew M. Cuomo said, “This is going to be a blizzard. It is a serious blizzard. It should not be taken lightly.” The national media, which is centered in New York City, was calling this Snowmageddon 2015 or Snowpocalypse 2015. The subway in the city was shut down and a travel ban was imposed overnight on Monday of January 26th. That was the kind of caution and hype being doled out for an impending winter storm — our first major one of the season. I was quite excited by the…
  • Christmas Turkey Chinese Style

    Kian Lam Kho
    19 Dec 2014 | 11:03 pm
    When it comes to holiday celebrations, Warren and I are traditionalists. For Thanksgiving, a New England turkey dinner, accompanied by oyster stuffing, pan gravy, mashed potato and orange cranberry sauce, is the undeviating menu. For Christmas a prime rib roast or a ham would be added as we host a larger crowd. Lately though, there’s been grumbling by the family that we should be more modern and innovative with our Christmas dinner. But how does one inject creativity into a classic Christmas dinner? I decided to search for an answer in my Chinese cooking tradition.
 
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    Coconut & Lime // Rachel Rappaport

  • Blue Crab Celeriac Remoulade

    Rachel Rappaport
    14 Apr 2015 | 11:03 am
    Ingredients:1 cup finely grated celeriac (aka celery root)8 oz blue crab meat (I used leftovers from steamed crabs)dressing:1/3 cup mayonnaise1 1/2-2 tablespoons Dijon1 tablespoon lemon juicesea saltfreshly ground black pepperDirections:Whisk together the dressing ingredients in a small bowl. Set aside.Place all place the crab and celeriac in a medium bowl. Drizzle with dressing. Stir to evenly distribute all ingredients. Refrigerate at least 1 1/2 hours prior to serving.My thoughts:Years ago I had céleri rémoulade, a classic French cold, raw salad made with celeriac, mayonnaise and mustard…
  • Creasy Green Egg Salad

    Rachel Rappaport
    9 Apr 2015 | 9:00 pm
    Ingredients:8 hard-boiled eggs1/4 cup mayonnaise2 teaspoons Dijon3/4 (loose) cup chopped creasy greens*1/4 cup finely diced red oniondash hot sauce**Directions:Slice 3 eggs in half and remove the yolks. Place the yolks in a food processor or mini chopper. Set aside.Chop up the remaining whites and the rest of the eggs. Place in a medium-sized bowl. Set aside.Place the mayonnaise, mustard and hot sauce in the mini chopper with the yolks. Pulse until smooth. Pour over the chopped eggs. Add the creasy greens and red onion and stir to combine.*Or arugula or watercress**I used locally made Snake…
  • Cheesy Creasy Green Grits

    Rachel Rappaport
    7 Apr 2015 | 9:00 pm
    Ingredients:2 cups yellow stone-ground grits6 cups water or chicken stock1 cup grated extra sharp cheddar*4 bunches creasy greens, leaves finely chopped (about 3 1/2-4 loose cups of chopped greens)1-2 cloves garlic, minced1/2 tablespoon crushed red pepper flakesDirections:Heat a small amount of oil in a medium skillet. Saute the garlic and pepper flake until fragrant, 2-3 minutes then add the greens and saute until wilted, 3-5 minutes. Set aside.Meanwhile, in a medium pot, bring the water or stock to a boil. Add the grits and stir continually for about 10 minutes or until all the broth is…
  • Hot & Sweet Apple Butter Sloppy Johnny's

    Rachel Rappaport
    30 Mar 2015 | 5:31 am
    Ingredients:1 1/4 lb 90% ground beef3/4 cup water or beef stock3/4 cup Musselman's apple butter1 medium onion, diced2 cloves garlic, minced2 serrano peppers, diced2 tablespoons canola oil1 tablespoon Worcestershire sauce1 teaspoon ground chipotle1 teaspoon paprika1 teaspoon cayenne pepper1/2 teaspoon dry mustardfreshly ground black peppersea saltrolls or English muffins for servingcheddar for topping, optionalDirections:In a large saucepan, saute the garlic, pepper, and onion in oil until fragrant, about 5 minutes. Add beef and saute until brown, stirring to break up the meat. Add the…
  • Irish Potato Candy

    Rachel Rappaport
    16 Mar 2015 | 9:00 pm
    Ingredients:2 cups unsweetened, finely shredded coconut (sometimes labeled as "desiccated coconut")2 cups confectioner's sugarpinch salt1/2 teaspoon vanilla paste1/4 cup PLUS 2 tablespoons heavy whipping cream1/4 cup ground cinnamon (I used Saigon cinnamon*)1/4 cup cocoa powderDirections:In a large bowl, mix together the coconut, salt and sugar. Then stir in (or beat in with the paddle attachment if using a mixer) the cream and then the vanilla paste until a firm, sticky, paste-like mass forms. Set aside.Whisk together the cinnamon and cocoa in a small shallow bowl. Set aside.Use your hands…
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    Cooking with Anne

  • Inspiralize the Spring with Tuttorosso Tomatoes

    Anne Coleman
    1 Apr 2015 | 7:20 am
    Light and Lemony Spiralized Veggie "Pasta" SaladSpringtime is time for lighter and fresher fare and there's no better and more fun way to incorporate fresh veggies into your diet than with a SpiralizerHave you tried a spiral slicer yet? I have a small handheld gadget that should turn all my favorite veggies into spirals, but it hasn't worked so well for me. I purchased a fabulous Spiralizer (please do click to check it out!) and the difference is night and day - I mean, it's hard not to take every firm fresh veggie I have and run it through! This thing is sturdy and strong, easy to use…
  • Green Chile Mac and Cheese

    Anne Coleman
    17 Feb 2015 | 5:19 am
    Green Chile Mac and CheeseNot for the faint of heart or calorie conscious, this pasta is spicy and rich. The poblanos add heat and flavor while the Mexican crema cools things down at the same time. Topped with crunchy Panko crumbs, you'll go back to this mac and cheese again and again.This recipe took so many tries to get exactly the way I wanted it. I think my testers got sick of eating so much mac and cheese in such a short period of time. The end result is perfection, though and so worth the time it took to get right.Properly Roasted PoblanosRoasted Poblanos in Plastic WrapRemoving skin,…
  • Daniel East's Over-The-Top Tuna Pasta Salad

    Anne Coleman
    16 Feb 2015 | 5:00 am
    I've shared recipes of Dan's before, (see The Soup and Daniel East's Classic Turkey Noodle Soup)  but this one takes the cake, I didn't have ONE child who didn't love this - me, too!While I was putting it together I kept thinking, "This is too much ... this isn't enough" but I kept going and had watchful little eyes all the while; my 8 year-old was on the edge of her seat to try this. She would glance at the clock and back at me and then say, "It's not lunchtime, can we eat this when it's done?" Adorable.Daniel East's Over-The-Top Tuna Pasta Salad Regardless of what I…
  • Slow Cooker Orange Chicken

    Anne Coleman
    26 Jan 2015 | 6:01 am
    Slow Cooker Orange ChickenIs there any better tool in a busy person's cooking arsenal than a slow cooker?  The best part about them is the fact that they can be used year-round, as well. If it's too hot to cook, pull out the slow cooker. If you want something warm and comforting in the cooler months ... the slow cooker is just the thing!With few ingredients and a very short prep time, this recipe is perfect for busy days. Throw everything in the slow cooker and go about your day. Using chicken thighs is a more affordable option than other chicken parts. The use of the slow cooker cuts…
  • Cheddar and Italian Cracker Snacks

    Anne Coleman
    30 Dec 2014 | 7:00 am
    Who remembers these? Way back in the 80's we were all making ranch flavored pretzel snacks and oyster cracker snacks for the holidays. Nothing new at all, but for this version I've changed up the flavor in a very delicious and slightly healthier way.In lieu of the usual amount of oil and packet of ranch dressing, I've used a packet of Italian dressing and a new and wonderful find, Cabot Cheddar Shake! Powdered Premium Cheddar Cheese. Wow, is this stuff ever good and addictive.We, of course, tried it first on popcorn and it took everything we had not to make bowl after bowl after bowl. After…
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    Cheese and Biscuits

  • The Black Swan at Oldstead, North Yorkshire

    14 Apr 2015 | 6:16 am
    Whichever far-flung corner of the UK I happen to visit in pursuit of dinner, it seems I am cursed to immediately fall in love with the place and start planning an early retirement. First there was Cornwall, whose surreal beauty was backdrop to world-class restaurants such as Paul Ainsworth in Padstow, and where every inch of the county seemed to host some passionate producer or unique food story. Next came a trip to Devon and Somerset, which in the soft heat of late summer was like taking part in some glamorous Merchant Ivory production, only one with wifi and impeccably-kept cheese. And now…
  • Bao, Soho

    9 Apr 2015 | 4:44 am
    A reliable feature of the very best restaurants is when you first glance at the menu and want to order every single last thing. Perhaps only at Lockhart, in recent memory, have I seen a menu so comprehensively attractive as that at Bao, whose expertly-pitched offerings of Taiwanese appetisers and steamed buns, paired with a short list of interesting beers, ciders and sake, contains absolutely no filler, no token vegetarian options or timid crowdpleasing carbohydrates. It is a love letter to food, or perhaps more specifically a love letter to foodies - pig blood cake, trotter nuggets, eryngii…
  • Where to Eat in London 2015 - the app!

    7 Apr 2015 | 2:27 am
    A break from the usual programming today at Cheese and Biscuits, as I'm very pleased to finally announce the release of Where to Eat in London 2015, an app I've been working on for the last few months with the very talented people at Blue Crow Media. If you want to just dive in and have a look yourself, the link to the App Store is here (it's only £2.99): Where to Eat in London 2015 For a long time I resisted the idea of producing a printed guide, as the resources required to come up with anything useful were a little beyond the capabilities of a hobbyist blogger. But an app is a different…
  • Beijing Dumpling, Soho

    30 Mar 2015 | 3:46 am
    Eating out as disastrously regularly as I do, I am often accused of asking "higher standards" of restaurants than your average punter. Usually when I am accused of this, it just means that the person making the accusation has a different view of a restaurant than my own, so perhaps "average punter" is shorthand for "me". Anyway, that aside, I still don't think the charge sticks - yes I eat out far more than is healthy or necessary, but that doesn't mean my objective standards are higher, it just means that I have a slightly more comprehensive overview of what constitutes value in a meal out.
  • Turista Libre Taco Tour, Tijuana

    12 Mar 2015 | 5:03 am
    It was never supposed to be the highlight of the entire California trip; just an afternoon pootling around Tijuana trying a few of their best taco stalls and back across the border in time for dinner. The initial plan was to go over under our own steam, pick up a taxi/driver and then tick off a few of the more notable street food places. Oh and perhaps a margarita or two; when in Rome and all that. But then a little company called Turista Libre came to our attention, and so we thought rather than go through the stress and cost of organising our own lives, we'd hand over the whole messy…
 
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    Passport Delicious | London Restaurant Blog and Reviews | Londonelicious

  • Weekend in Athens

    Krista
    13 Apr 2015 | 10:35 am
    Adventures in (relatively) value-priced travel continue! Relocating from Chicago to the UK in 2014 was not cheap. So I have been on a travel moratorium. Cash flow has improved in 2015 though, enough that I was able to get away to Helsinki last month. With the four-day weekend in April looming, I thought long and hard. Where did I want to go and where could I go for a good value?I really wanted to go to Athens. I am having a Greek Renaissance! All things Greek appeal to me. Greek wine, tzatziki, olive oil, feta cheese, all things white and blue, marble…all things Greek. The last time I was…
  • Traveling More Cheaply AND Using Kaligo.com

    Krista
    21 Mar 2015 | 3:54 am
    Over the Christmas holidays, I read my friend Matt Kepnes’ book, How to Travel the World on $50 a Day. I first met Matt back in 2009 in Chicago at a mini travel-blogging conference after BlogHer. He was — and is — living the life that most of us can only dream of, traveling the world and running a successful website all at the same time. Matt, if you ever need a personal assistant, you just let me know.You should definitely check out Matt’s book if you have a chance. It made me think a bit differently about the things I spend money on when traveling, and that alone made it worth the…
  • 8 Tips for a Weekend in Helsinki

    Krista
    18 Mar 2015 | 2:08 am
    Here is the truth: I was 40 tier points away from Silver status on British Airways. Silver Status gets you Fast Track Security access and lounge access. I couldn’t not book a flight to put me over the edge. Plus, I haven’t really gone anywhere for fun in ages. Not since Karen & Bob were here in August and I met them in Paris. I have been trying to be very good about debt lately and managing it down and down and down. Only $16,000 USD in MBA loans left, my friends! (That number was once $120,000 USD, so really, this is progress.) Understandably, spending has been at a minimum. But just 40…
  • Five good meals and four decidely meh ones in London lately…

    Krista
    5 Mar 2015 | 1:32 am
    Remember that time on this here blog when I said I hadn’t had a bad meal in London in ages and I was like “WOW! What is going on in this world?” Well, I have paid the price for that. Recently, London’s restaurants have disappointed me, saddened me, made me mad. I’ve had more than a few decidedly average meals in London lately. The sun is out now though so let’s hope that spring has truly sprung and the best is still to come. Here’s where I’ve been eating lately, roughly in order of deliciousness.Koya Bar, Soho: You cannot go wrong with Koya Bar or Koya. You really can’t. My…
  • Lost in Translation: The Midnight Train to Poland #TravelLinkUp

    Krista
    3 Mar 2015 | 10:45 pm
    When I was 19 years old, my friends and I took a night train from Innsbruck, Austria to Krakow, Poland. This was a long time ago, before mobile phones and before the EasyJets and RyanAirs of the world. Train travel was the only option for starving students like us and we would say things like “Meet us in front of the Hauptbahnhof at midnight on Thursday,” and if you weren’t there, we waited ten minutes and left for Poland without you because we didn’t want to miss our train and we had no way of knowing you had overslept your alarm. And hey, maybe we’d get to Poland and you’d be…
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    Going Gluten-Free

  • Black Bean Chili (THM E)

    3 Apr 2015 | 7:19 am
    The weather in PA has been confusing to say the least.  Of course, this is rather normal around here.  One day it's hot, the next freezing.  And potholes are totally in bloom OUCH!  Our schedules are actually busier than normal and it's getting crazy.  Usually by Spring I'm ready to put away the crockpot and move on with fun spring menus.  This year, not so much.  Continuing to rely on the crockpot as I'm often out of the house during normal "dinner prep" hours...running kids to their evening activities.Yesterday, I combined my recipe for black beans with…
  • Chicken & Quinoa Stuffed Peppers (THM E)

    31 Mar 2015 | 12:40 pm
    Where've I been?  Here.  Buried under mountains of laundry, loads of dust and piles of paperwork.  Life has been a little crazy.  Three homeschooling kids, with lots of activities, I barely have time to breathe, let alone cook.Newfound desire to cook more often, and Trim Healthy Mama are inspiring me.  Tonight, we're having stuffed peppers.  Usually, you use beef, and rice, and all sorts of things that just are not, well, healthy.  Definitely warm and comforting, but...not good for a waistline you're trying to decrease.Hubby & I sketched out a menu for…
  • Baked Ziti With Homemade Ricotta

    8 Dec 2014 | 11:07 am
    I was feeling rather domestic this morning.  I always find when I'm short on time, the only thing I really WANT to do is cooking.  I know, that sounds counterintuitive, but cooking and baking relax me.  Help me focus on something other than my worries.  I've always loved it.Anyway, last week I bought just a little too much milk, combined with the fact that my kids did not like the choices of cereals in the cabinet meant that there was WAY too much milk in my fridge this morning - all of it about to go bad!  I was able to salvage a half gallon to make ricotta cheese.
  • Pumpkin Cheesecake Custard Cups

    21 Oct 2014 | 11:18 am
    Happy National Pumpkin Cheesecake Day!  Seriously, folks, I can't even MAKE this stuff up to justify my baking bug.  I used to HATE pumpkin, but as I've aged, I've grown to love it, even crave it.  I'm still pretty picky about the things I eat with pumpkin.  I don't do pumpkin spice lattes (mostly because I don't do coffee...blech!), I don't do pumpkin flavored chocolate (icky!)...but I do do pumpkin cake.  Pumpkin cheesecake seemed like the perfect dessert.Since following THM, I've been trying to figure out a good pumpkin recipe that I can crave.  As my usual, I…
  • GF Sweet & Saltines

    9 Oct 2014 | 7:41 pm
    Last weekend we went to a pot-luck at a friend's house.  It was a lovely autumn evening, and we ate chili, salad, and lots of goodies there that I could not eat.  Sigh.  Such is the plague and curse of going to a pot-luck and being the only person who's gluten-free.  I had stopped at my favorite, local, gluten-free bakery and picked up a batch of cupcakes to take with me so I could have dessert.  I'm still allowing myself a weekly indulgence, even though I'm working on being a Trim Healthy Mama. Dinner was great, my friend assured me she made her chili with her own…
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    David Lebovitz

  • Ovenly

    David
    13 Apr 2015 | 5:05 am
    Sometimes when I’m doing events, such as meet-ups and booksignings, people will kindly bring treats for me to eat. It’s always nice when people think of me, and my sweet tooth, when I’m on the road. However there’s nothing worse than trying to carry on a back-and-forth with someone who is chewing on food when you’re not doing the same. It just doesn’t work. My least favorite moment when I’m dining out is when I just put a forkful of food in my mouth and the waiter comes by at the exact moment when I’ve slid the food into my mouth to ask me what I…
  • Les restes

    David
    7 Apr 2015 | 10:01 am
    The French don’t really have the same reverence for leftovers that Americans do, which may be a throwback to the time before people had reliable refrigeration – which still doesn’t explain why nowadays, when they do, some people still keep leftovers like beef stew and roast chicken in the cupboard overnight rather than in the refrigerator. But is mostly because when you dine in France, you’re supposed to eat everything on your plate. Although the food in France can be rich – richer than what even us overstuffed Americans are used to (I always find it curious that Americans come…
  • Œufs à la neige (Snow Eggs)

    David
    31 Mar 2015 | 3:06 pm
    When asked about my “desert island” dessert, it takes me about a nanosecond to respond, and I invariably reply that it’d be Œufs à la neige, otherwise known as “Snow Eggs.” It’s one of those classic French desserts that, even though I’m not French, I have a deep fondness – and a sense of nostalgia – for. When I order it in restaurants I am usually disappointed. Often it’s made with pre-packaged crème anglaise (yes, that’s a thing, or powdered) and bottled caramel sauce, neither of which appeals to me. I want the real thing: Homemade custard sauce, served ice-cold,…
  • Upcoming Appearances

    David
    31 Mar 2015 | 4:08 am
    I’m supposed to be locked away, with my nose to the grindstone. But I’ll be making a few appearances in various places in the U.S. during the next few weeks, as well as participating in a literary festival in Ireland in May. As always, you can find out more information on my Schedule page and you can get additional information, and maps, on the Facebook event pages, which are linked below. Although not necessary, you can RSVP for events if you wish. Note: If you’d like a signed copy of a book and can’t make it to the event, or any of the events, you can order one…
  • Eating Around Queens

    David
    27 Mar 2015 | 6:03 am
    One of the things about discovering new places to eat in an unknown city is that you spend a lot of time getting around, figuring out how to get from Point A to Point B, then to Point C, and so forth. Sometimes people are kind enough to suggest places that sound good. But when you look at the map, they’re an hour or more away. While the New York subway does go everywhere, when you’re used to living in a compact city like Paris, where if you miss a métro, there’s a very good chance that there’ll be another one in the next three minutes, I’ve been slowly getting…
 
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    Cybele Pascal

  • Allergy Friendly Matzo Ball Soup

    cybele
    3 Apr 2015 | 6:15 pm
    Allergy-Friendly Matzo Ball Soup   Makes 4 servings Gluten-Free and Free From the Top 8 Allergens   I am posting this recipe by special request of a reader, tonight, who could no longer find it up on Martha Stewart’s Whole Living site — and that is because the magazine no longer exists These matzo balls look just like traditional matzo balls, and mimic the texture very nicely. Be prepared to serve and eat them right away. Happy Passover, Sara And to all!   4 cups low-salt chicken broth or stock (for cooking the matzo balls in — allergy-friendly) 1/3 cup corn…
  • Allergy Friendly Spring Vegetable Risotto

    cybele
    30 Mar 2015 | 12:00 am
    Spring Vegetable Risotto   Serves 4 Free From: gluten and all top allergens Brimming with the bounty of spring, this risotto is so flavorful that you won’t even miss the customary Parmesan. Tender asparagus, baby zucchini, and young peas are rounded out by the delicate notes of sweet onions, fresh herbs, and early season tomatoes. Luckily, you can find these ingredients year round, so bring a little spring to your table, all year long! Prep all ingredients, read the recipe through, and be ready to go. Risotto is easy, but requires continuous attention.   4½ cups vegetable or…
  • Allergy Friendly Chocolate Cherry Cheesecake Squares

    cybele
    15 Mar 2015 | 11:57 pm
    Chocolate Cherry Cheesecake Squares   Rich, decadent and flavorful, this hybrid dessert takes dairy-free indulgence to a whole new level.  Thank you, Daiya, you’ve made the world a better place with your vegan dairy-free cheeses! Makes 16 squares Free From: gluten and all top allergens   Chocolate Layer Ingredients ½ cup + 4 tbsp dairy-free milk alternative (such as rice milk), divided 1½ tsp powdered egg replacer (such as Ener-G) 1¼ cups my Basic Gluten-Free Flour Mix or Authentic Foods GF Classical Blend 1¼ cups sugar ½ cup + 2 tbsp cocoa powder 1¼ tsp baking soda…
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    Hungry Crowd

  • Life Is Not a Dress Rehearsal and Other Lessons From Wine Expert Cathy Corison

    Wed, 15 Apr 2015 12:20:41 -0400
    16 Apr 2015 | 6:04 am
    F&W's #FOODWINEWOMEN series spotlights top women in food and drink in collaboration with Toklas Society. Follow the hashtag on Twitter (@foodandwine). Here, Corison Winery’s Cathy Corison shares five lessons she would tell her younger self. I have had the great good fortune to make wine in the Napa Valley for nearly four decades, first for others and then, after a while, for...
  • 8 Ways to Use Artichokes (Other Than in Dip)

    Wed, 15 Apr 2015 16:56:13 -0400
    15 Apr 2015 | 4:04 pm
    From crispy meatballs to the ultimate veggie burger, here are eight fantastic ways to use artichokes. 1. Pizza Spinach, fontina cheese and artichokes make a terrific, healthy pizza. Or use artichoke hearts for this fast flatbread featuring creamy kale. 2. Soup April Bloomfield's creamy artichoke soup gets added flavor from a layer of prosciutto. Or use Big Heart artichokes...
  • 10 Affordable Cities Near Wine Country

    Wed, 15 Apr 2015 16:41:49 -0400
    15 Apr 2015 | 2:34 pm
    There are many things to consider when relocating to a new city: schools, parks, population size, public transportation. But what about access to a fantastic wine region? F&W teamed up with Redfin to create a list of the top 10 most affordable cities across the country that are also close to wine-producing areas. The list includes some no-brainers like Portland, Oregon, which is a...
  • A Brief, Delightful History of the Bundt Pan

    Wed, 15 Apr 2015 15:23:23 -0400
    15 Apr 2015 | 2:03 pm
    Bundts (or, at least, the confections that inspired them) may be generations-old Eastern European cakes, but the signature aluminum pan they’re baked in is a modern innovation. Bundt pans were invented by H. David Dalquist in 1950, and today we use them to make those classic cakes and also to roast up extra-crispy-skinned chicken. Dalquist was the owner of Minnesota's Nordic Ware...
  • 6 Edible Flowers You Should Eat Right Now

    Wed, 15 Apr 2015 15:15:55 -0400
    15 Apr 2015 | 12:15 pm
    Some people like to arrange flowers in vases. We prefer to eat them. Spicy, aromatic and beautiful, edible flowers are an incredible way to spruce up delicious spring dishes. Here, six flowers to try. Squash Blossom Super-seasonal, lightly sweet and beautifully orange and yellow, squash blossoms are terrific raw (try them stuffed with pimento-flecked ricotta), chopped up and cooked...
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    Eater NY - All

  • Surprise: Mission Cantina Swaps Out Vietnamese Brunch For New Mexican Menu

    Layla Khabiri
    18 Apr 2015 | 7:23 am
    The ever-unpredictable Danny Bowien has decided that Mission Cantina will now serve all Mexican, all the time. Hipster chef extraordinaire Danny Bowien announced via Twitter last night that he's ditching the Vietnamese brunch at Mission Cantina (after a nearly five month run) and replacing it with a menu that fits in closer with the restaurant's original Mexican theme. This new brunch, which debuts today, will be available on weekends from 10:30 a.m. to 4:00 p.m. and features dishes like chilaquiles, torta ahogada, and tamales. Check out the full list of offerings, below: Given Bowien's…
  • Ample Hills Returns to Brooklyn Bridge Park; Punch Brunch at The Peacock

    Tanya Maithai
    17 Apr 2015 | 3:00 pm
    Plus a benefit for the American Cancer Society, and an appearance by April Bloomfield. BROOKLYN HEIGHTS — TomorrowAmple Hills Creamery will be opening its seasonal kiosk just in time for the warm weather at Pier 5 in Brooklyn Bridge Park. Find it only on weekends for five weeks and then seven days a week starting Memorial weekend. MIDTOWN— The American Cancer Society's 10th annual Taste of Hope takes place at Metropolitan West on April 30. A long list of restaurants, including The Cecil, Runner & Stone, and The Gander will be offering bites of food, and chef Dale Talde is this year's Chef…
  • A Burger Virgin Takes on New York's Iconic Burgers, Part Two

    Devra Ferst
    17 Apr 2015 | 1:41 pm
    Despite moving to New York more than a decade ago, I came to Eater a burger virgin. Over the past month, I tried five of the city’s most iconic burgers to give my unbiased take. MINETTA TAVERN: BLACK LABEL BURGER My burger guru Nick Solares urged me to eat the Black Label Burger last. He worried the intensity of flavor from the dry aged Pat LaFrieda beef would ruin me for all the other burgers. But with seats at Minetta Tavern hard to come by, I decided to try my luck on a rainy, cold evening, which I hoped would keep wait times down. It's 9:30 p.m. and Minetta's dark bar room feels…
  • The Last-Minute Friday Night Reservation Guide

    Nick Solares
    17 Apr 2015 | 1:20 pm
    Tables available at 21 Club, Dovetail, All'Onda, and more. Eater scanned through all NYC restaurants on OpenTable and Resy with reservations for two still available for tonight. Here's the best of the bunch: Open Table · 21 Club (7:30, 8:00, 8:30)· DB Bistro Moderne (7:30, 8:00, 8:30)· Sidecar at P.J. Clarke's (7:30, 8:00, 8:30)· Cherche Midi (6:00)· Le Rivage (7:00, 8:00, 8:30)· American Cut (6:30, 9:00)· Oceana (7:15, 8:00, 8:30)· Dovetail (6:00, 9:15)· Hearth (7:00, 9:00, 9:30) Resy · The Red Cat (7:30) · All'onda (7:30)…
  • Joe Junior Serves New York City's Best Hamburger

    Nick Solares
    17 Apr 2015 | 12:51 pm
    What is the best burger in NYC? I have always avoided answering the question for many reasons, mostly because I like arguing about things other than hamburgers. But now, hundreds upon hundreds of burgers, thousands of road miles, and tens of thousands of written words later, I finally have an answer. One that I find paradoxical and delightful. Part of it is that the context is as important as the subject. We don’t eat hamburgers in vacuums. Implicit in the question "what is the best burger in NYC?" is the question "what does NYC mean to you?" Back in 2008, I asked if the Joe Junior…
 
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    gastropoda

  • And old rasps, new again

    regina
    1 Apr 2015 | 9:45 am
    News you can use: Finds are often found on the food scout’s desk. With a hint of mint.
  • No tattoos, for a reason

    regina
    1 Apr 2015 | 9:31 am
    I always joke that I recognize more names lately in the paid death notices than in the socially vetted wedding announcements. One reason I scour them is to keep up as food legends fade away. The latest was our old neighborhood butcher, who was a real character who did things right back in the competitive [...]
  • Snacks? Snakes?

    regina
    23 Mar 2015 | 1:30 pm
    Sorta just back from Istanbul, I’m thinking there’s a great business opportunity close to the designer bar where the rich now eat like Death Row convicts. Someone should open the Guillotine Grill. With nose-to-ass cuisine.
  • Tuna warp

    regina
    23 Mar 2015 | 1:28 pm
    Speaking of potential goldmines, airport chefs really need to invade Terminal One at JFK, as do a few of those trend trackers who rave about the food revolution beyond the get-there-crazy-early-so-we-don’t-all-die security. I was trapped for hours in the megastorm, waiting for Turkish Airlines to board, and the only crap on offer made the old [...]
  • Istanbul, just like I pictured it

    regina
    23 Mar 2015 | 1:26 pm
    I had to stop and take a snap after emerging from the stories-deep, gleaming-clean, efficient-and-cheap Metro and seeing this. To be fair, my lunch hostess the next day did say the place is wildly popular. She won’t go back, though, because “they’re too friendly — you walk in and eight people want to help you.” [...]
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    Orangette

  • I like to imagine

    Molly
    17 Apr 2015 | 10:26 pm
    The only bookshelves in our house are in June’s room, one and a half walls of built-ins that bracket the space like a capital L. The previous owner had used the room as an office, as far as we can tell, and we planned to do the same. We set my desk under the window. I had just started writing Delancey then, and I pounded out the early chapters there - or, more often, avoided pounding out the
  • March 31

    Molly
    31 Mar 2015 | 9:26 pm
    Early Friday morning, I boarded an airplane to Washington, DC, and on the way there, using my Motherly Time-Management Skills, I managed not only to sleep for two hours, but also to read one New Yorker and the entire current issue of Lucky Peach. I was in DC for a conference, and to celebrate my nephew’s fifth birthday (Lego-themed party! Lego-shaped candy! BTW, IMO, the blue ones are best; avoid
  • The bean doctor

    Molly
    22 Mar 2015 | 8:59 pm
    I believe everyone should know how to doctor a can of beans. I also believe that, having said this, I have become my father. I also believe I would do anything, anything, absolutely anything to get R. Kelly’s "I Believe I Can Fly," which lodged itself in my head as I was typing those first two sentences, back out of my head again. Spread my wings and fly awaaaaaaaaaay I come from a family of
  • Doing it right

    Molly
    13 Mar 2015 | 10:12 pm
    I believe in everyday cake. I may have remembered to floss four times last week, up from my usual count of zero. I may have had avocado toast one sunny morning at Vif, with za'atar, aleppo pepper, preserved Meyer lemon, and celery(!). I may have even rediscovered R.E.M.'s superlative Green after forgetting about it for twenty years and then sung along loudly and with feeling to "World Leader
  • While the house is quiet

    Molly
    3 Mar 2015 | 3:52 pm
    Today is our Sunday, and everyone but me is napping, sleepy after a lunch of cheese toast and cucumber salad. While the house is quiet, I should probably be doing tax paperwork and résumé reading and other sacred rituals of small business ownership, but: - I’ve never felt confident about picking favorites: my favorite movie, favorite song, favorite food, favorite whatever. I don’t have many
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    Serious Eats

  • This Week in Recipes

    The Serious Eats Team
    18 Apr 2015 | 4:00 am
    The ultimate mashup of mozzarella sticks and onion rings, summery vodka drinks, homemade tortillas, and more! See everything we made this week at Serious Eats. Read More
  • This Week at Serious Eats World Headquarters

    Vicky Wasik
    17 Apr 2015 | 6:00 am
    This week, we made fully loaded cemitas, filmed a promo for our upcoming Food Lab video series, and colored fresh pasta. See it all in the slideshow! VIEW SLIDESHOW: This Week at Serious Eats World Headquarters
  • Get Mixing With Mezcal: Sierra Madre Sunrise

    Elana Lepkowski
    17 Apr 2015 | 4:00 am
    Mezcal will play nice as long as you have some strong players to mix it with, like bittersweet Aperol, the herbal orangey liqueur that some call Campari's little sister. Read More
  • A Simple Spring Dinner Party in 1 Hour or Less

    Niki Achitoff-Gray
    17 Apr 2015 | 2:00 am
    This four-course meal looks fancy and tastes delicious, but that's just part of the good news: each of these dishes can be made in under an hour from start to finish, and all of them can be made simultaneously. In other words, with a little planning and prep work, you can have a full guest-worthy spread on the table without breaking a sweat. Read More
  • Madeleines: Fancy French Cookie-Sized Cakes That Are Easy to Make at Home

    Nila Jones
    17 Apr 2015 | 12:45 am
    Madeleines, the delicious shell-like tea-cakes from France, are an impressive dessert that's actually very easy to make at home. They're often flavored with vanilla bean or citrus, but in this recipe, the buttery flavor of the madeleines is paired with almond extract and a sweet apricot glaze. Vanilla is added for a touch of warmth, while the brown butter in the batter gives the madeleines a rich, complex flavor. Read More
 
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    smitten kitchen

  • maple pudding cake

    deb
    16 Apr 2015 | 9:07 am
    There is a whole catalog of cooking devoted to what to make when you peer nervously into your bank account and find the balance lacking — one could even argue that the affordable preparation and dissemination of nutrients has always been the primary goal of cooking, before we got distracted by $700 blenders and organically milled heirloom cornmeal porridge (ahem, guilty as charged). Yet what better time to celebrate meals that don’t weigh heavily on our wallets than in the hours after our annual reckoning with the IRS? From the world’s cheapest protein (eggs, crispy,…
  • artichoke gratin toasts

    deb
    13 Apr 2015 | 9:05 am
    As someone who claims that her favorite food on earth is artichokes, it’s strange that this cooking website boasts so few recipes that feature them, that the last one was over 5 years ago, and I came to the conclusion years later that I liked it better without the artichokes. Something is not adding up. But while I like to believe that I cook what I want — it’s all about me, me, me, baby — and not solely that which will please a real or imagined audience, the reality is that it’s not much fun to make food that few people get as excited about as you do. It would…
  • strawberry rhubarb soda syrup

    deb
    10 Apr 2015 | 8:53 am
    There are a lot of great reasons to make your own soda syrup. You can use real sugar, rather than the HFCS devil that lurks in most bottles. You can make flavors that make you happy, from real seasonal ingredients with complexity and intensity, and you can use up excesses of things in your fridge like, say, the time you assumed strawberries being on sale meant that you were going to eat a few pounds of them before they went bad. You can use the syrup as a foundation for cocktails, because it’s Friday and baby, you’ve earned it, and you can package bottles up as gifts for friends,…
  • obsessively good avocado cucumber salad

    deb
    7 Apr 2015 | 9:00 am
    It’s been 29 weeks since I first made this avocado and cucumber salad, which means two things: it predates this news, meaning that all of my theories about this kid making me crave avocado, grapefruit, and chocolate are perhaps completely bogus, elaborate projections on my part. Two, I’ve probably made it 29 times since then and never shared it with you, which is a huge shame. I’m clearly addicted to it, but every time I went to take a few photos and write it out in recipe format, I convinced myself it was too simple to make a big deal of. You know, as if what anyone has…
  • wild mushroom pâté

    deb
    31 Mar 2015 | 9:02 am
    Every spring, I promise I’m going to share a recipe for chopped liver. And every year I lose steam, perhaps because there are probably few more divisive foods than organs, or maybe because my instructions on the matter are quite short: just make Ina Garten’s. Ina can do no wrong, and I like to amuse myself by imagining that I’m only eight bestselling cookbooks and three homes in two countries away from basically being her when I grow up. (Sure Deb. Okay.) ... Read the rest of wild mushroom pâté on smittenkitchen.com © smitten kitchen 2006-2012. | permalink to wild…
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    FoodChannel.com Articles

  • New Show in Our Spring Line Up

    30 Mar 2015 | 11:30 am
    The Food Channel Announces Kitchen Lingo Food News Responding to the need for simple explanations of daily kitchen terms, The Food Channel is producing and distributing a new program called Kitchen Lingo. The show is systematically taking routine kitchen terms, along with some that are more sophisticated, and offering a 40-second demonstration with a First Person point of view.Food Channel Chef Cari Martens and Producer Lance Mellenbruch are behind the concept. “We know that we throw around terms that not every beginning cook knows,” said Martens, “and figured it was time we…
  • Easter Breakfast Celebration

    20 Mar 2015 | 12:23 pm
    Recipes for a relaxing holiday morning Food News For Christians, Easter is a time to rejoice. Lent is over, and for many, it’s the end of 40 days of self-sacrifice. Some may have given up meat, sweets or other food indulgences, and Easter marks the day they can bring some of those little foodie pleasures back to their plates.Our Easter breakfast menu will not have you sacrificing family time to spend hours slaving away in the kitchen. We’re keeping things simple, so you have time to enjoy the springtime holiday. Our recipe for Breakfast Ham with Red-Eye Gravy is a variation of the…
  • Easy & Elegant Easter Brunch

    20 Mar 2015 | 12:18 pm
    The Sides Shine On This Holiday Menu Food News Easter is April 5th This Year. We've got tasty ideas for a lovely Easter Brunch! Easter is April 5 this year--so get ready! Our philosophy at The Food Channel is, let the side dishes share the spotlight. Your family will love our sensational sides. Try any or all of these recipes. Mushroom-Spinach Strada Orange Roasted Asparagus Cheesy Stuffed Tomatoes Sweet Citrus Butter Just Heat Up the Ham. It’s hard to beat a spiral-sliced ham as a main dish, so our Easter Brunch menu starts there. You can get one of these premium hams at a Honey Baked…
  • The Performance Paleo Cookbook

    6 Mar 2015 | 4:49 am
    Author Stephanie Gaudreau Food News Dietitian and Fitness Expert Stephanie Gaudreau was forever being asked, "what do you eat at home?" so she decided to write a cookbook. In this Skype interviedw she talks to Food Channel's Joy Robertson about the book, the recipes, and the importance of keeping food satisfying while cooking healthy. Learn more about Stephanie by visiting her website, Stupid Easy Paleo.
  • Gluten-Free Eggos Offer New Choices

    4 Mar 2015 | 7:02 am
    Food News We love finding validation for our trend reports! When we called out gluten-free as a food trend in 2011/2012 it was over the objection of some of our panelists who just couldn’t believe that food that didn’t taste good would ever take off. They’ve come around now—and this new product is one of the reasons: good taste and gluten-free have managed to meet. One of the latest gluten-free options is for breakfast. Eggo® has introduced the new Eggo Gluten Free Waffles. Like other Eggo products, they are ready to pop in the toaster, and come in two flavors…
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    Greedy Gourmet

  • Lamb & Apricot Sosaties

    Michelle
    15 Apr 2015 | 3:12 am
    At last summer arrived at the British shores. The sky is a brilliant blue with no cloud in sight and the sun is warm and bright. Whiffs of grilling meat have started filling the air. What are you planning to cook on your barbecue today? There are a lot of strange food, from a western […]
  • Basil & Pistachio Pesto

    Michelle
    6 Apr 2015 | 12:50 pm
    Give your food a healthy kick with a dab of this homemade pesto. It’s even vegan friendly! Before an Italian nonna hounds me with the intention of clobbering me with the handle of her pasta roller, I’d freely admit this isn’t an authentic pesto recipe. The latter would contain pine nuts instead of pistachios and […]
  • SPONSORED VIDEO: Knorr “Flavour of Home”

    Michelle
    25 Mar 2015 | 5:50 am
    Funnily enough, I grew up with Knorr in South Africa. Back home we used to sprinkle Aromat products on all kinds of foods to give them a kick in flavour. Bottled salad dressings were and still are readily available and soup packets are widely used to this day across the country. Yet, it was only […]
  • One Canada Square Restaurant

    Michelle
    5 Mar 2015 | 4:49 am
    By now I’ve become a fan of Ed and Tom Martin’s series of restaurants, dotted throughout London. Their menus might follow the same recipe but imagination and quality are always assured. You would have thought that a city restaurant would be dead over the weekend, as the numerous sushi and sandwich takeaway joints can attest […]
  • Curried Cauliflower with Yogurt

    Michelle
    27 Feb 2015 | 5:14 am
    Do you own a Tefal ActiFry? If so, what is your favourite go-to recipe? After for cooking for over 10 years, at least once a day, I have to admit my kitchen cupboards are bursting with all kinds of tools and gadgets. It’s not often that I get tempted by the latest gizmos inventors come […]
 
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    Grub Street New York

  • Craft Brewers All Over the Country Are Taunting Budweiser With ‘Pumpkin Peach’ Everything

    Clint Rainey
    17 Apr 2015 | 2:30 pm
    It's everywhere. Just when you thought the dust had settled from Budweiser's "proudly macro" Super Bowl ad, Bell's Brewery had to go and stir things up again. The microbrewer has created a Pumpkin Peach Ale, the same "fabricated, ludicrous flavor combination" that the Bud ad's flannel-wearers "fuss over" and "dissect." Only 48 12-ounce bottles are available, and they cost $20 apiece. Of course, the price gives Bud a wide target to aim at, but the craft-beer team is now making good money off "fussy" "pumpkin peach" flavors. Small microbreweries in Detroit, California, and Ohio have pumped out…
  • McDonald’s Can’t Even Get All-Day Breakfast Right

    Clint Rainey
    17 Apr 2015 | 1:40 pm
    One of the lucky ones. The decision to roll out all-day breakfast promised to be McDonald's big bright spot in a bad, bad 2015. But now, word's gotten out about what's on the menu — and when the chain said "some" of its breakfast sandwiches would be available, it meant "one" in three varieties. Unless you're interested in a McMuffin or pancakes, you probably won't be having breakfast after 10:30 a.m. under the Golden Arches. Out of about two dozen items available at most locations, three McMuffins made the cut (egg, sausage, and sausage with egg), along with the Sausage Burrito,…
  • The World’s Best Chefs Will All Swap Kitchens on the Same Day

    Sierra Tishgart
    17 Apr 2015 | 12:45 pm
    René Redzepi, Sean Brock, and Dominique Crenn. Gelinaz! — the group responsible for last year's surprise tribute dinner to Wylie Dufresne — is planning yet another extravagant event. Thirty-seven chefs will leave their homes, travel to a new country, and cook in another restaurant's kitchen. The dinners will take place simultaneously on July 9 — and they're all part of the "Grand GELINAZ! Shuffle." The lineup, not surprisingly, includes all of the heavy-hitters — like Alain Ducasse, René Redzepi, Yoshihiro Narisawa, Sean Brock, and Dominique Crenn. Today, the chefs…
  • Grub Street’s Restaurant Power Rankings: Oh Man It Is Getting So Nice Outside

    Alan Sytsma
    17 Apr 2015 | 12:05 pm
    Welcome to Grub Street's weekly survey of the most-talked-about, must-visit restaurants in New York City. The list below features spots both new and old ranked according to one important, ever-fluctuating (and admittedly subjective) metric: Who has the most buzz? Perhaps a famed chef has taken over the kitchen, or there's a new dish you absolutely must order. Maybe the restaurant is just brand-new, or the critics are raving about it. Whatever the reasons, these are the hottest restaurants in New York right now. 1. Santina (Off last week) Sure, the Torrisi guys' newest place is already mobbed…
  • Watchdog Groups Actually Think Ben & Jerry’s Beer Will Be a Bad Influence on Kids

    Clint Rainey
    17 Apr 2015 | 10:25 am
    Too "kid-friendly." Adults are taking notice of Ben & Jerry's sudden embrace of beer (not to mention unapologetic stoner food), and some don't like what they see. Alcohol watchdogs say that the New Belgium beer label looks irresponsibly similar to Ben & Jerry's ice-cream pints. Alcohol Justice, a group that's also not a fan of so-called "alcopops" like Mountain Dew DEWshine, is convinced that Ben & Jerry's beer is going to act as a gateway drug: "This is a troubling development. It does no favors for the youth of America," CEO and executive director Bruce Lee Livingstone tells the paper,…
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    The Passionate Foodie

  • Thursday Sips & Nibbles

    Richard Auffrey
    16 Apr 2015 | 12:00 am
    I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.. **********************************************************1) Boston Bakes for Breast Cancer is celebrating their “Sweet 16” years of success in Massachusetts. This year, some of the area’s premier restaurants and bakeries will be joining forces to help raise money to benefit breast cancer research and care at the Dana-Farber Cancer Institute. From May 4-10, establishments will help raise money by donating 100% of the sales from a…
  • A History of Sake Brewing in the U.S.

    Richard Auffrey
    14 Apr 2015 | 12:00 am
    Years ago, on my first trip to San Francisco, I visited the Tasting Room and Sake Museum of Takara Sake USA, Inc. in Berkeley. It was a fun experience, especially seeing some of the historical artifacts, but at that time, I was unaware that Berkeley was also likely the site of the first U.S. Sake brewery.There are approximately a dozen Sake breweries in the U.S. that already exist or are in the works to open in the near future. The oldest was founded n the 1970s though numerous other Sake breweries have come and gone since the start of the 20th century. I want to explore the history of these…
  • Rant: Why Do So Few Americans Eat Lamb?

    Richard Auffrey
    13 Apr 2015 | 12:00 am
    Why do so few American eat lamb?Yesterday, I was one of the judges at the Boston Lamb Jam, a celebration of the unique taste of lamb and put on by the American Lamb Board, I got to sample a diverse selection of lamb dishes from twenty different New England chefs. The public also got to attend this event, to taste the collection of lamb dishes and celebrate its deliciousness. This event is always an excellent opportunity to experience the versatility of lamb.The holidays of Easter and Passover recently passed, and a number of Americans ate lamb for their meals. For some people, that might be…
  • Thursday Sips & Nibbles

    Richard Auffrey
    9 Apr 2015 | 12:00 am
    I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.. **********************************************************1) In celebration of Khmer New Year (Cambodian New Year), a three day celebration which marks the end of the harvesting season when farmers enjoy the fruits of their labor, Elephant Walk (South End) is celebrating this holiday with traditional Cambodian New Year’s specials in addition to the regular menu from April 13 to April 15.“These are the dishes that I remember most fondly…
  • Los Abandonados: A Lost Sherry

    Richard Auffrey
    7 Apr 2015 | 12:00 am
    Eight barrels of a wine were "lost" for about forty years, forgotten by the family which owned them. However, like the adventures of a vinous Indiana Jones, these barrels were finally rediscovered, and now are being shared with the world.For many wines, this might have been their death, to sit untouched in a wooden barrel for that length of time, but this wine is an Oloroso Sherry, a fortified wine that has the potential to remain and evolve that long in a barrel. What might this wine taste like? What was the effect of that lengthy aging process? This past weekend, I had the exciting…
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    Stuffyerbake

  • Difference between climber and elliptical machine

    admin
    3 Apr 2015 | 1:42 am
    Easy workouts An elliptical machine is an immobile workout trainer used to imitate climbing the stairs, brisk walk, or jogging without generating enormous stress on the joints, therefore cutting down the chances of collision sprains. Because of this, folks having a bit cramps can adopt this machine to remain healthy and fit. Whereas the climber machine is like original stairs that helps the person in getting same results in less time as climbing the stairs without being hard on joints. Both the machines considerably differ in their presentation. A conventional climber machine has a small…
  • Practical Ways to Speed-up Home Cooking

    admin
    9 Mar 2015 | 6:26 pm
    Time is a valuable resource so it is necessary to use it wisely in everything we do. How long do you fix breakfast or dinner? Families definitely enjoy better home cooked foods rather than those bought in restaurants or fast food chain. As they say, there is no place like home and this is true even with meals. For home chefs, it is necessary to know the shortcuts in cooking to save time especially when you also have to go to work or you just got home. The extra time saved from pressure cooking could be spent for other tasks. You can read more article Best Electric Pressure Cooker Reviews.
  • My Favorite Pressure Cooker recipes (Part 1)

    admin
    12 Feb 2015 | 10:30 pm
    This is my favorite pressure cooker recipes list. Thank you my friend form http://pressurecookerdirect.com for these awesome recipes. Email me if you guys have any great recipes. Don’t be shy!  Cheer! Thai Red Curry Prawn Risotto Ingredients 1 onion quartered 2 spring onions sliced 2 garlic cloves crushed 1 tablespoon red curry paste 2 carrots sliced 1 red capsicum sliced 500 grams raw prawns 400mls coconut milk 600mls chicken stock 2 cups Arborio rice Directions: Fry onion, spring onions and garlic in a little peanut oil, add capsicum and carrot and fry for a few minutes while stirring…
 
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    OUPblog » Food & Drink

  • Is caffeine a gateway drug to cocaine?

    Elizabeth Gorney
    5 Apr 2015 | 1:30 am
    Caffeine is the world’s most commonly abused brain stimulant. Daily caffeine consumption by adolescents (ages 9-17 years) has been rapidly increasing most often in the form of soda, energy drinks, and coffee. A few years ago, a pair of studies documented that caffeine consumption in young adults directly correlated with increased illicit drug use and generally riskier behaviors. However, these correlational studies never examined the long-term consequences of caffeine consumption, i.e. does long-term coffee consumption during adolescence lead to riskier behaviors during adulthood? How…
  • Is chocolate better than exercise for the brain?

    Elizabeth Gorney
    29 Mar 2015 | 1:30 am
    Everyone knows that aerobic exercise is good for the body, but is it always as good for brain? Furthermore, is exercise better than eating lots of chocolate for the aging brain? A recent study published in the journal Nature Neuroscience by a group of scientists from Columbia University and NYU gave a large daily dose of flavanols extracted from cocoa powder to a small number of 50 to 69 year old subjects; they reported improved memory and enhanced blood flow in a part of the brain, the hippocampus, that is responsible for memory formation. If this sounds too good to be true, it probably is.
  • The economics of chocolate

    Katherine Soroya
    11 Feb 2015 | 12:30 am
    Cocoa and chocolate have a long history in Central America but a relatively short history in the rest of the world. For thousands of years tribes and empires in Central America produced cocoa and consumed drinks based on it. It was only when the Spanish arrived in those regions that the rest of the world learned about it. Initially, cocoa production stayed in the original production regions, but with the local population decimated by war and imported diseases, slave labor was imported from Africa. The ‘First Great Chocolate Boom’ occurred at the end of the 19th and early 20th…
  • The Oxford Comment – Episode 19 – Sugar and Sweets

    SoniaT
    5 Feb 2015 | 5:30 am
    Hey everyone! After a long hiatus, we’re excited to announce the re-launch of The Oxford Comment, a podcast originally created by OUP’s very own Lauren Appelwick and Michelle Rafferty in September 2010. From the drinking habits of the Founding Fathers to Cab Calloway, we’ve talked to people about every hot-button issue under the sun. In this month’s episode, Max Sinsheimer, a Trade & Reference Editor at the New York office, chats with a few contributors to The Oxford Companion to Sugar and Sweets to discuss their work on the historical, chemical, technical, social,…
  • Our favourite brews for Hot Tea Month

    DanP
    15 Jan 2015 | 12:30 am
    Tea, tea glorious tea! When hot water hits the leaves of the tea plant, an alchemical reaction takes place producing an invigorating and refreshing cupful of pure bliss. Originating in the East, for thousands of years tea was a bitter medicinal draft. Finally, in the 17th century tea came of age with the historic addition of milk and sugar. This match-made-in-heaven oiled the wheels of the British Empire and it developed more than just a passing fancy for the beverage, swilling down its heavenly hot-and-wetness by the drum-load. Tea has weathered many a storm since (not least the…
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    weber_cam

  • a simple crusty white, revisited

    Dave
    23 Mar 2015 | 6:08 am
    The learning curve on my flatbreads has flattened out; I'm giddy with my results.  They've become a regular accompaniment to our Indian fare and Frankie's lunches.  Whenever I spin off into a niche, I inevitably learn a new albeit subtle technique and am able to apply it to other areas, parlaying a history of nifty personal tricks.What I learned most recently is the value of baking on a cast iron surface while using my 15" diameter low ridge castiron pan (Amazon).  It lives in my oven now.  The color and weight of a bake surface has a profound effect on a baked…
  • some bean tips

    Dave
    7 Mar 2015 | 4:24 pm
    I've been preoccupied with cooking legumes for about the past year.  Fortuitously, in the middle of that period, I got to spend a couple weeks in Bangalore eating lots of beans.  I left there with wonderful memories of my favorite bean dish, dal mahkani, a spiced butttery, tomatoey mix of urad dal and kidney beans.  Drawers in our kitchen now overflow with masoor dal, lentils, kidney beans, navy beans, black and white chana, black eyed peas, black beans, etc.  Beans are a big part of our diet. This exploration into beans started when Indian coworkers tried to impress…
  • naan

    Dave
    9 Feb 2015 | 11:21 am
    As far as I've read or experienced, I don't know the difference between naan and pita bread.  Regarding ingredients, they are both enriched, leavened (w yeast) flat breads.  The enrichment is often milk, butter and/or yogurt (@CocktailStat even uses sour cream!) and sweetener honey or sugar.  Regarding method, pita is often baked while naan is supposed to be made in a tandoor oven.   The other significant difference is in form, pita is thicker and naan often much thinner so as to use as a flexible scoop for food.I've posted on this type of flatbread a million times - I…
  • pizza, with crackly crust

    Dave
    28 Jan 2015 | 9:37 am
    Past couple weeks we've had the occasion to eat pizza at Tommy's Pizza and Subs on OSU's campus.  It's an interesting pizza, super thin crackly crust with layers of crackly goodness.  I think it's similar to Rubino's and Clintonville Pizza (some time ago, recently CP changed and their pizza is awful).  We observed, in the basement of Tommy's is a sheeter, I've also seen one in Cville Pizza, so I figured this had something to do with the texture of the crust. If one searches for this crust style using terms like "thin," "crackly," etc. results are filled with various dough…
  • popovers (yet again)

    Dave
    10 Jan 2015 | 6:43 pm
    Popovers - 3 ingredients (not including salt).  This is a food challenge I dream of.  Last time I spun out of control in pursuit of this ethereal delicacy it was for a friendsgiving in 2012.  Despite some good batches, I still realized too much of the dreaded post bake popover collapse. I was inspired to resurrect this battle after an episode of @GuyFieri's TripleD (I happen to be Guy's only fan in the world, I watch marathon sessions of TripleD Friday nights).  A cook in a diner made gruyere and pepper popovers that looked fantastic and demonstrated a prep in which I…
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    Cooking with Friends Blog

  • Jamaican Veggie Fritters

    ajbermack@msn.com
    15 Apr 2015 | 4:01 am
    Some leftover veggies from an Asian class I taught Monday night in Westfield, coupled with the incentive to get creative for my vegetarian daughter, were the motivation for my latest veggie based creation. I’m a meatball and patty crazed cook, so whenever I see chopped anything, I start by tossing everything into a big bowl and just started mixing and adding various flavors.
  • Eggplant Tendonitis

    ajbermack@msn.com
    9 Apr 2015 | 6:53 pm
    Eggplant tendonitis . . . yum . . . Sounds like some kind of phenomenal new dish, doesn’t it? Well, maybe not. But yesterday as I was cooking with friends, my physical therapist friend Suzy diagnosed me with tendonitis on my right wrist and since we were making baked eggplant I thought it a fitting name for today’s blog. 
  • Meatless Monday

    ajbermack@msn.com
    30 Mar 2015 | 12:46 pm
    Oh lovely eggplant sliced thickly, marinated in olive oil and garlic, breaded in an herbed panko and baked to crispy perfection, let me top you with some shaved parmesan at just the last moment! Come hither my dear brussel sprouts, allow me to slice you in half and toss you in a touch of lemon scented olive oil and roast until crispy. Beloved baby bok choy, let my wok cradle you in a delicate saute of fresh ginger.
  • Not even a little bit Irish but I love St. Patrick’s Day

    ajbermack@msn.com
    17 Mar 2015 | 3:38 am
    I’m a holiday kind of girl, especially when it comes to food and any chance I can get to make something new or different I’ll take it! Of course I’ll have a corned beef simmering all day in my slow cooker, some buttered cabbage and Irish soda bread muffins (maybe made with mini chocolate chips instead of currants!) and there will also be green bagels! What is life if you can’t celebrate the fun!
  • The Go-To-House

    ajbermack@msn.com
    20 Feb 2015 | 1:48 pm
    I seem to be the go-to house on Fridays which thrills me since I love the hustle and bustle of kids, the shrill of teenage girls and the buzzing of video games from the boys an ideal backdrop to a week’s finale. Nothing makes me happier to hear that my daughter’s friends tweet that “Sofia’s mom makes the best food” or when I overhear that my house is the place everyone wants to hang out after school.
 
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    Food Gal

  • A Taste of Paradise on Maui

    foodgal
    17 Apr 2015 | 6:27 am
      MAUI, HAWAII – In seven days on this tropical paradise, one can do major damage to the waistline. So much for that Speedo or bikini bod. I can practically live on nothing but poke and papaya when I visit Hawaii. But of course, when you’re a guest invited by the Maui Visitors Bureau, with meals and accommodations provided, you
  • Tantalizing Tastes From the 8th Annual Maui County Ag Fest

    foodgal
    15 Apr 2015 | 6:27 am
      MAUI, HAWAII – Despite its rich soil and tropical, year-round growing season, Hawaii actually imports about 90 percent of its food. To promote a growing trend toward locavorism, the Maui County Farm Bureau has hosted its Maui County Ag Festival for the past eight years. For the fourth time, I was lucky enough to be invited as a guest
  • A Visit to the Kogi Truck at LAX

    foodgal
    13 Apr 2015 | 6:27 am
      LOS ANGELES, CA — Flying from the Bay Area to Maui is a long trek, even in the best of circumstances on a nonstop flight. So, my husband and I might have been a bit cranky two weeks ago at the thought of having to suffer through a layover in Los Angeles — if not for one delightful development.
  • A Taste of Luxe at Alexander’s Patisserie

    foodgal
    10 Apr 2015 | 6:27 am
      From the lighted, jewelry-like display cases to the tony, studded white leather wingbacks to the French marble tabletops, Alexander’s Patisserie oozes luxury. The patisserie, which opened last year in downtown Mountain View, is by the team behind Alexander’s Steakhouse in Cupertino and San Francisco, and The Sea by Alexander’s Steakhouse in Palo Alto. Executive Pastry Chef Dries Delanghe honed
  • The Big, Bold Flavors of Shrimp Tamarind

    foodgal
    8 Apr 2015 | 6:27 am
      For weeknights especially, I’m always on the hunt for recipes that promise big bang for the buck. Not necessarily economically. Though, that’s always a plus, too. But more so in terms of delivering bold, brash, satisfying flavors without a lot of effort. “Shrimp Tamarind” is just such a dish. It’s from “The Vietnamese Market Cookbook” (Running Press), of which
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    How To Cook Like Your Grandmother

  • How To Make Pulled Pork Chili

    Drew Kime
    18 Apr 2015 | 6:00 am
    Writers are taught that there are only seven basic plots, and every story is just a variation on one of those. Recipes work the same way. You've got savory, sweet, salty, sour, bitter, crunchy, creamy, chewy ... umm ... oh, colorful ... and ... that's about all I've got. And with food you have to combine several of the basic components to make a good dish. No one wants to eat a bowl of salt, after all. So if you've ever got too much of something and you're looking for a way to use it, just ask yourself, "What else is similar to this, and what do I make with that?" Match savory for savory,…
  • How To Make A Deviled Egg Bar

    Drew Kime
    11 Apr 2015 | 6:00 am
    On holidays, my wife cooks like an Italian grandmother. You could show up unannounced with a family of five and we'd have enough for everyone ... with leftovers. So of course for Easter she cooked and colored 4½ dozen eggs. I needed a way to start using them up. Enter ... The Deviled Egg Bar. The post How To Make A Deviled Egg Bar appeared first on How To Cook Like Your Grandmother.
  • How To Make Pea Soup

    Drew Kime
    4 Apr 2015 | 6:00 am
    Some people do a very light-bodied pea soup that's good for hot summer nights. This recipe is rich and hearty and makes a great lunch on a cold, rainy day. (Have I mentioned lately that I live in Cleveland?) The post How To Make Pea Soup appeared first on How To Cook Like Your Grandmother.
  • How To Make Quiche In A Pan AKA Mega-omelet

    Drew Kime
    29 Mar 2015 | 6:00 am
    I love omelets, but I prefer the onion and pepper cooked a little. Usually this means cooking the veggies first, scooping them back out of the pan, putting the eggs in and putting the veggies back. Last week I thought to myself, "Hey, self. Why don't you just pour the eggs over the veggies?" Why, that's a fine idea, self. Thanks for thinking of it. The post How To Make Quiche In A Pan AKA Mega-omelet appeared first on How To Cook Like Your Grandmother.
  • How To Freeze Cinnamon Rolls To Bake Later

    Drew Kime
    22 Mar 2015 | 6:00 am
    Having overnight guests is a great excuse to make a big batch of cinnamon rolls. But sometimes you only want one or two. With a little advance planning, this recipe will keep you in fresh-baked rolls for weeks. The post How To Freeze Cinnamon Rolls To Bake Later appeared first on How To Cook Like Your Grandmother.
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    Laylita's Recipes

  • Citrus pomegranate mojito with arak

    Layla Pujol
    4 Apr 2015 | 4:53 pm
    Recipe for a colorful and refreshing citrus pomegranate mojito made with pomegranate juice, citrus fruit including blood oranges and mandarins, honey, mint, sparkling water, and arak (anise liquor). The post Citrus pomegranate mojito with arak appeared first on Laylita's Recipes.
  • Vibe Israel Comida food blogger trip

    Layla Pujol
    2 Apr 2015 | 2:55 am
    An overview of my amazing week in Israel as part of the Vibe Israel Comida food blogger tour, from the start in Jerusalem, to visiting the port of Acre (Akko), Rosh Pina, Galilee, and then finishing with three wonderful days in Tel Aviv. The post Vibe Israel Comida food blogger trip appeared first on Laylita's Recipes.
 
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    Bake or Break

  • Key Lime Crinkle Cookies

    Jennifer McHenry
    16 Apr 2015 | 10:18 am
    I frequently use limes in my kitchen, but more often in cooking than baking. I suppose that I tend to think more about lemons than limes when baking. But recently, I spied a bag of Key limes while I was shopping and snatched them up with no real plans as to what I would do with them. After a bit of thought, I got busy zesting and juicing, and turned them into these Key Lime Crinkle Cookies. I have such a soft spot for crinkle cookies. I just love all those cracks and crevices on top surrounded by all that confectioners' sugar! The tart flavor of Key limes lends itself well to these crinkle…
  • Sweet and Nutty Corn Flake Bars

    Jennifer McHenry
    13 Apr 2015 | 11:23 am
    Every spring, I inevitably give in to the pull of spring cleaning. And the effects of that usually spill over into my baking. Cleaning out the pantry unearths all sorts of ingredient odds and ends that end up assembled into at least one or two sweet treats. You might as well be rewarded for cleaning, right? So, armed with a handful of this and that, these Sweet and Nutty Corn Flake Bars were born. And promptly devoured. These bars have a lot of good things going for them. They're all about my three favorite things: quick, easy, and delicious. And the sweet crunch of the corn flakes is so…
  • Lemon Cream Cake

    Jennifer McHenry
    9 Apr 2015 | 8:31 am
    I often mention my grandmother and her love of baking. She was always making something delicious, from cakes to fried pies. One of the cakes she frequently made was a lemon cake that consisted of dense lemon cake layers and a light, fluffy, lemon-y frosting that I could have eaten with a spoon! I have many of her recipes, but the one for her lemon cake is regrettably absent from that collection. I've been trying to recreate that cake for a long time, and I believe I've finally gotten very, very close! Yay! I do feel pretty sure, however, that her version didn't involve Limoncello. That lovely…
  • Hot Pepper Mini Flatbreads

    Jennifer McHenry
    8 Apr 2015 | 12:18 pm
    A few months ago, I introduced you to the new Flatbreads mixes from Krusteaz. For those of us who are a bit wary of making homemade breads, these mixes are a great way to get some simple practice making bread dough. We've enjoyed these flatbreads just as a complement to our meal or dressed up a bit as cheesy herbed breadsticks. And now we have these mini flatbreads! I was inspired to make these by one of my favorite things - pepper jelly! When I lived in the South, pepper jelly was easily found. It can be a bit tougher to find here in New York, but I usually find it whenever I have a craving.
  • Peanut Butter Oatmeal Cookies

    Jennifer McHenry
    6 Apr 2015 | 5:00 am
    I know that the last recipe I shared with you featured peanut butter. But if you're even a little bit familiar with this blog, you'll know that it's at least 37% powered by peanut butter. I have a long-time affection for it, and I don't anticipate it will be going away anytime soon. I've made all sorts of things with peanut butter, from bars to pies to cakes to cheesecakes. But cookies may very well be my favorite way to bake with peanut butter. There's something so comforting and nostalgic about peanut butter cookies. I know I can certainly never resist them! These particular peanut butter…
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    Skinny Chef

  • Grassfed Burger with Collards [Video]

    Jennifer Iserloh
    17 Apr 2015 | 8:33 am
    In this video, I showcase my tricks to cook a healthier grassfed beef burger in a collard warp that’s also lower in calories compared to a bistro style burger. Free Gift! Do You Wake Up Tired, And Wish You Had More Energy? I created a special video series, called “The 7-Day Smoothie Lab” and it gives you ultra delicious, simple smoothie recipes that will give you lasting energy and glowing skin! Get your free 7-Day Smoothie Lab! The post Grassfed Burger with Collards [Video] appeared first on Skinny Chef.
  • What Are The Healthiest Sources of Carbohydrates?

    Jennifer Iserloh
    28 Mar 2015 | 6:47 am
    Carbohydrates are fuel for metabolism. Chemical reactions in cells require fuel. Muscles, from heart to digestive system to biceps and quads all use carbohydrate, in the form of glucose. Brain cells need twice the energy as other cells. The brain runs almost exclusively on glucose, using up about 20 percent of your daily calorie needs. Because glucose is so critical to brain function, your body maintains blood glucose above a certain level, with a complex set of hormone signaling systems. Carbohydrate in food comes in two forms: sugar and starch. The basic building blocks of both are simple…
  • Why Do Carbs Get A Bad Rap?

    Jennifer Iserloh
    27 Mar 2015 | 6:34 am
    Carbohydrates are made up of sugar molecules. We often call starchy and fibrous foods “carbs”, but carbohydrates are found in many different foods like fruit, dairy, beans, whole grain pasta, and candy. Why do carbs get a bad rap? Carbs turn to a simple sugar such as glucose in your body, elevating your blood sugar levels. So what? Well, folks at risk for diabetes and heart disease care and those of us who like our bodies to burn fat at a normal rate. So are carbs bad for you? The simple answer is no. But you have to understand that not all carbs are created equal. Let’s…
  • Healthy Low Carb Snacks

    Jennifer Iserloh
    22 Mar 2015 | 6:55 am
    On this edition of “really big snack”, I want to talk about carbs. When the “carb free” craze came out a few years ago, I ignored it. For one, I love bread, pizza, crackers and I know that if you make them yourself with whole grains they can be really healthy. That said, when it comes to snacking, most people reach for carb-based snacks because they are fast to prepare and there are a lot of store-bought options. There is one really big ‘downer’ though, that is almost a “hidden” downside to high carb snacks, even when they are made with whole grains: A lot of people…
  • How America Spends on Food and Beverages

    Jennifer Iserloh
    16 Mar 2015 | 5:55 pm
    The post How America Spends on Food and Beverages appeared first on Skinny Chef.
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    BlogChef.net

  • Short Rib Grilled Cheese Recipe

    Bobby
    16 Apr 2015 | 9:21 am
    If you are looking to take your grilled cheese sandwich to the next level, this short rib grilled cheese recipe might be exactly what you need. This recipe combines braised beef short ribs and cheese to create one amazing sandwich. The short ribs are first braised in a pot with wine and vegetables, then shredded and placed onto the sandwich. The sandwiches can be cooked in a frying pan or on a griddle. The beef short ribs have such an amazing flavor when they are finished braising, it really makes this sandwich unique. You can use either white American or Monterey jack cheese for this recipe.
  • Ravioli Casserole Recipe

    Bobby
    13 Apr 2015 | 10:39 am
    This ravioli casserole reminds me of lasagna. Cheese ravioli are layered with a meat sauce and mozzarella and parmesan cheese in a casserole dish and then baked in the oven. The meat sauce is homemade and gets a lot of its flavor from Italian sausage. You can use your favorite brand of ravioli for this recipe. If you are looking for an easy meal, this casserole is easy to prepare and the only real work that is required is preparing the sauce. Serve with garlic bread. Enjoy. Ravioli Casserole Yield: 8 Servings Ingredients: 1 (27.5 ounce) package frozen cheese-filled ravioli 2 cups shredded…
  • Parmesan Pork Chops Recipe

    Bobby
    11 Apr 2015 | 9:53 am
    Parmesan pork chops are boneless pork chops that are coated with a breadcrumb and parmesan cheese mixture. The pork chops are first fried in oil to give them a crispy coating and then finished baking in the oven. The breading process of the pork chops includes first rolling them in flour, then dipping them in egg, and finally rolling them in the breadcrumb mixture. I like to serve these pork chops with wild rice on the side. Enjoy. Parmesan Pork Chops Yield: 4 Servings Ingredients: ½ cup flour 2 eggs 4 boneless pork chops 1 cup Italian breadcrumbs ¾ cup grated parmesan cheese 1 teaspoon…
  • Carolina Slaw Dogs Recipe

    Bobby
    8 Apr 2015 | 8:12 am
    Caroline Slaw Dogs are hot dogs topped with beanless chili, coleslaw and mustard. The chili combines ground beef with various ingredients such as onion, tomato paste, ketchup and many more. The coleslaw just uses a basic cabbage and carrot mixture. If you want you can just buy a bag of shredded cabbage and carrots or chop the vegetables yourself. Of course, you can save time by purchasing pre-made coleslaw and canned chili for this recipe but I recommend making both fresh. The hot dogs can be boiled in water or grilled, whichever you would prefer. Serve with potato chips. Enjoy. Carolina Slaw…
  • Chili Pasta Bake Recipe

    Bobby
    6 Apr 2015 | 10:32 am
    This chili pasta bake makes a delicious and easy dinner and if you want to prepare enough to feed a lot of people the ingredients can easily be doubled. Preparing this recipe is simple—a ground beef mixture is prepared on the stovetop and mixed with cooked pasta shells and then placed into a casserole dish and topped off with shredded cheese. The ground beef mixtures get a lot of its flavor from chili powder and cumin. You can either use kidney beans or black beans for this recipe, I prefer black beans. You can also experiment with different types of cheeses on top—I like a Mexican cheese…
 
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    Sugarlaws

  • spotlight on: max’s first birthday party

    katy
    13 Apr 2015 | 3:13 am
    We’ve been spending the last few weeks getting ready for Bear’s first birthday (can you believe it’s been a year already?) and I found myself going through some photos of my friend Ellie’s birthday party for her son, Max.  Ellie did such a beautiful job with everything for this party, from the decorations to the food to the amazing smash cake for her little birthday boy.  Obviously, I loved the Bear theme she chose!  So as I was looking back through these photos, I wanted to share a few shots I took at the party with you guys.  Aren’t they…
  • chicken soup for toddler-super-germs

    katy
    9 Apr 2015 | 7:53 am
    Usually I use a fancy camera for my Sugarlaws shots, but this photo was taken with my iPhone.  Do you want to know why? It’s because last weekend, Chad and I were taken down by the most epic stomach bug I’ve ever encountered.  I mean: knocked us out, flat on our backs, for 24 hours.  I literally couldn’t sit up.  I’ll avoid the gruesome details (you‘re welcome), since this is a food post and all, but I’ll tell you without a moment’s hesitation… this stomach bug was pure misery in its most visceral form.  At around eight…
  • workweek chic: my confidence-boosting red dress

    katy
    6 Apr 2015 | 3:27 am
    For the first few years of my career, I worked at a huge law firm in New York, and it was a pretty incredible experience.  I’d never had a full time job before (I went straight from college to law school), and for the first few weeks, I was so nervous and excited that I pretty much held my breath all day long.  I was constantly working at a breakneck pace — it was ordinary for me to eat dinner at my desk almost every night, and pretty common for me to collapse into a car home at 2 or 3 a.m., only to get a few hours of sleep and head back to the office.  If that…
  • for some dreamy summer night…

    katy
    3 Apr 2015 | 7:51 am
    A few weeks ago, I had some girlfriends over to our house, and of course, I had to give a full tour to one of them who hadn’t been over before.  The tour ended in my closet (obviously!) and one of them zeroed in on a dress that was hanging there.  “What’s that for?”  She asked me, obviously anticipating some super-glam event coming up on my calendar. But… nope!  Aside from a quick vacation coming up in a few weeks, Chad and I have exactly nothing big planned for the next few months.  Chances are, we’ll be spending a lot of Saturday…
  • shrimp and corn chowder

    katy
    30 Mar 2015 | 3:15 am
    Spring hit Texas last week, although I know it’s been slow to arrive on other parts of the country!  But this dish is a pretty good compromise — it has the lightness of a summer chowder, but it’s warm and substantial for those last few chilly days. These last few weeks have been insanely busy, but in a really good way!  Starting my law practice means that when I’m swamped with work, I’m actually happy about it — which is a pretty cool feeling.  However, it means that I have to be extra organized and motivated to make sure I can accomplish…
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    The Fresh Loaf

  • Kaisersemmel aka Kaiser Rolls

    adventuress-in-baking
    18 Apr 2015 | 9:31 am
    Kaisersemmel aka Kaiser RollsSubmitted by adventuress-in-... on April 18, 2015 - 9:31am.Stumbling across a video from Der Back Profi making Kaisersemmel, this morning I just had to try them.  And I can't find where I stumbled over it!The recipe is posted on his website along with a video of how to shape the Kaisersemmel, but I needed to make a few minor adjustments for my kitchen.  It is very similar to the Weitzenbrötchen recipe from Karin aka hanseata, which has been a staple in our house.  I had to have help from hubby translating from German.500 gr. Tipo 00 Flour10 gr. Kosher…
  • North German 80% rye

    Elagins
    18 Apr 2015 | 9:26 am
    North German 80% ryeSubmitted by Elagins on April 18, 2015 - 9:26am.Ammerland Black Bread/Ammerländer Schwarzbrot, a dense North German 80% rye meal 20% cracked wheat bread that showcases the sweetness of the grains. A single 9"x4"x4" loaf weighs nearly 2 kg. Magnificent with strong cheeses, smoked salmon and dry-cured meats. Look for it in my upcoming rye breads book.
  • Preferment's optimum length of time.

    OCO
    18 Apr 2015 | 5:27 am
    Preferment's optimum length of time. Submitted by OCO on April 18, 2015 - 5:27am.Given preferment is a good thing in bread baking.Regardless of type they all seem to achieve these three basic functions;1) Activate yeast 2) Flavor development 3) Dough development But like everything in this world it can ony go so far before the laws of deminishing returns sets in. In other words additional length of time does not significantly influence any of above 3 once gone beyond certain amount of time. Meaning how much time does a preferment need before the benefits of the preferm can only be…
  • New baker from NY!

    Terrance aka Magnus
    18 Apr 2015 | 5:24 am
    New baker from NY!Submitted by Terrance aka Magnus on April 18, 2015 - 5:24am.Hey everyone! I've been lurking on here, primarily viewing the blogs and bread browser, for a while now after I discovered the site on reddit (or maybe a book? I don't remember). I started baking about a year ago, and have been doing so on-and-off since. Mostly Forkish recipes, although I've also read Hammelman, Reinhart, Berenbaum, and all the other usual suspects. I especially like Flour, Water, Salt, Yeast.Most of the loaves I have made have followed the FWSY style and consisted of just those 4 ingredients. I…
  • After refreshing, when should it be back to fridge?

    sallam
    18 Apr 2015 | 4:05 am
    After refreshing, when should it be back to fridge?Submitted by sallam on April 18, 2015 - 4:05am.GreetingsAfter years of failed attempts, I've finally managed to make an active and working starter. Thanks for this wonderful forum and your generous help all the way.Now I have a question: when should the starter be put in the fridge:is it right after feeding it?or should I wait until its ripe again and triples in volume?or is it after it starts to collapse?My starter triples in 5-6 hours. Its a stiff starter, 50-60% hydration.I bake every 3-4 days, and sometimes once a week.Is this governed by…
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    The Pioneer Woman Cooks | Ree Drummond

  • Toasts!

    Ree
    13 Apr 2015 | 2:22 am
    I was in Los Angeles last week, and my sister Betsy and I ate our way across the city. One thing I noticed was that toasts were absolutely everywhere, on every menu, in a million different forms. And if you don’t know what “a toast” is, you’re about to laugh at the simple description. A toast is basically a piece of toast with stuff on top. As a foodblogger, I noticed over the past two years or so that avocado toast—a piece of toast with avocado mashed all over the top—has become a thing. And now, toast is, like, soooooo much bigger than avocado toast.
  • Raspberry Fool

    Ree
    6 Apr 2015 | 6:45 am
    I made Raspberry Fool on a recent episode of my cooking show, and it reminded me that I had never posted it here or put it in one of my cookbooks—both of which I’m going to remedy tout de suite! Fruit Fool is such an easy dessert to make, whether on a weeknight (you can just plop it into a chipped bowl and enjoy every bite) or for company (you can delicately spoon it into pretty glasses and call it fancy.) Raspberry Fool is a traditional English dessert (similar to Eton Mess), and is basically just berries and cream; what’s different about it is the presentation. I love the…
  • Food on Good Friday

    Ree
    3 Apr 2015 | 6:22 am
    Good Friday is a solemn, sacred day in the life of a Christian, and when it comes to food, those who do observe Good Friday can take a few different approaches. For many Catholics, Good Friday is a day of fasting and abstinence—basically, “putting food aside” as my BFF Hyacinth explained. Other observers of Good Friday take the seafood-only route as they do every Friday during Lent, saying no to meat, chicken, and pork. Still others take a vegetarian/meatless approach, forsaking all meat of every kind. I grew up Episcopalian and am now Presbyterian, and through the years…
  • Pea Salad

    Ree
    30 Mar 2015 | 5:01 am
    First things first: It’s Easter week, so here is my entire Easter Recipe Archive if you’d like to start planning your weekend cooking.   Growing up, my family would go to Sunday brunch a few times a year, and I still remember going through the buffet line and loading up on…well, everything. From ham to eggs benedict to waffles to mashed potatoes to fruit salad to desserts, all those Sunday brunch delights will forever be etched in my comfort food memory. A couple of years ago, when my sister and I went to our hometown and had Sunday brunch with our dad, you’d…
  • Weekend Pot Giveaway!

    Ree
    27 Mar 2015 | 5:27 am
    The winners of the pot are: #25994 Rita: “The virtuous woman from Proverbs 31. She was a working woman, a mom, a wife, owned a business, was educated and remained balanced. Everything I strive to be.” #26578 Vicki: “I would love to sit and chat and dine with my grandpa!” #76936 Bobbi H: “My grandmother.” Congratulations, winners! Contact prizes@thepioneerwoman.com to claim your prizes!   Today, because it’s Friday, because Easter is next weekend, and because I love ya, I’m giving away 3 Le Creuset 7 1/4 quart dutch ovens in this gorgeous…
 
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    This Mama Cooks! On a Diet™

  • Chocolate Espresso Freezer Pie

    Anne-Marie Nichols
    16 Apr 2015 | 7:46 am
    With the warmer weather, it’s time for frozen desserts like ice cream freezer pies. Well, if you’re dairy free or vegan, it’s one of those desserts you may have to avoid since they’re usually dairy based. That’s why I decided to come up with a recipe for Chocolate Espresso Freezer Pie! In celebration of National Soyfoods Month, I’ve swapped out soy milk and tofu instead of ice cream or frozen yogurt. Not only do these swaps make Chocolate Espresso Freezer Pie dairy free and vegan, but I find that using tofu and soymilk in desserts makes them more satisfying and filling since…
  • 5 reasons why a gourmet gift of the month club from ClubsGalore makes a terrific Mother’s Day gift

    Anne-Marie Nichols
    12 Apr 2015 | 3:46 pm
    Do you dread Mother’s Day not knowing what to get your mom (or your children’s mom)? Here are five reasons why a gourmet gift of the month club like ClubsGalore.com makes a terrific Mother’s Day gift! 1. It’s affordable – get $5 off your first month with code CGMOM5! A gift of the month club gift for Mother’s Day doesn’t have to be expensive. With ClubsGalore, they start as low at $24.95 per month, like for the Tea of the Month Club, which is perfect if your mom’s a big tea drinker! If you use code CGMOM5 at checkout, you can save $5 off your first month, plus free shipping.
  • High Protein Edamame Hummus – Win one month’s supply of AllWhites Egg Whites!

    Anne-Marie Nichols
    9 Apr 2015 | 1:44 pm
    This post brought to you by AllWhites Egg Whites. The content and opinions expressed below are that of This Mama Cooks! On a Diet. Do you ever use egg whites in your recipes, but hate breaking all those eggs? Using AllWhites® 100% liquid egg whites is so much more convenient! Plus, you don’t waste the egg yolks! AllWhites Egg Whites are fat-free, cholesterol-free and low-calorie, and 0 PointsPlus® value per serving on the Weight Watchers®  program – ideal when it comes to fueling your fitness goals and maintaining a healthy lifestyle! You can find AllWhites Egg Whites in the…
  • Meyer Lemon Shrub Mixer

    Anne-Marie Nichols
    9 Apr 2015 | 4:30 am
    Last year I introduced you to the Bourbon Cranberry Shrub, a vinegar based fruit cocktail. The name “shrub” comes from the Arabic word, “to drink.” Shrubs were very popular with people like Thomas Jefferson and Martha Washington, and are making a comeback. If you like the taste of fermented drinks like kombucha, you’ll love shrub cocktails and mocktails, too! I love shrubs because they combine sweet and tart flavors, so I wanted to start making them at home. While shrub mixers are available in finer liquor stores and online, they’re not cheap. So I purchased a copy of Michael…
  • Gluten Free Spicy Baked Chicken Nuggets

    Anne-Marie Nichols
    7 Apr 2015 | 7:22 pm
      My kids must be from outer space because they’ve never liked chicken nuggets. However, if your child is gluten free, I bet she’d love to have the occasional chicken nugget just like other kids. So I’ve come up with an easy Gluten Free Spicy Baked Chicken Nuggets recipe that you can easily make at home. Sure there are gluten free chicken nugget products on the market. But they may be hard to find at your local grocery store, may have less than wholesome ingredients, and can be a bit pricey. You can make this spicy with jerky seasoning or leave it out if you wish. These Gluten Free…
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    foodgawker | foodgawker

  • Millet Patties

    CuriousNut
    17 Apr 2015 | 11:00 pm
    Beautifully seared Millet Patties crispy on the outside, soft and chewy in the inside and full of wonderful, delicious millet flavor.
  • Cannoli Ice Cream w/ Fresh Ricotta

    cookingdivine
    17 Apr 2015 | 11:00 pm
    Cannoli ice cream made with fresh ricotta cheese and chocolate chips!
  • General Tso’s Chicken

    fashionablefoods
    17 Apr 2015 | 10:59 pm
    Everyone’s favorite Chinese takeout, General Tso's Chicken, made at home! You control the quality of ingredients for a much better version than any restaurant.
  • Black Forest Smoothie

    runningwithspoons
    17 Apr 2015 | 10:59 pm
    Chocolate and cherries combine in this delicious Black Forest Smoothie that's so sweet and creamy, you'd never believe it's healthy!
  • Asparagus And Radish Spring Salad

    chopchopnom
    17 Apr 2015 | 10:59 pm
    A shaved asparagus and radish spring salad. It's easy and quick to make but packed with Mediterranean flavour!
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    Flourish - King Arthur Flour

  • How to Make Homemade Granola

    Posie Harwood
    17 Apr 2015 | 10:01 pm
    Granola is the perfect choose-your-own-adventure recipe, and with so many options for flavors and customization, the best way to find your perfect blend is to make your own at home. You get to choose what add-ins you want: raisins or almonds or walnuts or pumpkin seeds. You pick the spices: cinnamon or nutmeg or none at all. The sweetener is up to you. You can make it clumpy or crunchy. The best part? You don’t even need a recipe. Just follow these guidelines and get as creative as you want. Start with a base For one batch of granola (on a baking sheet, about 13″ x 18″),…
  • Vanilla Coconut Flour Cupcakes

    Alyssa Rimmer
    16 Apr 2015 | 10:01 pm
    I really adore our coconut flour; it’s one of my favorite gluten-free flours to use in baking. But I do know that coconut flour can be a little intimidating – especially for new gluten-free bakers. I mean, truthfully, I was scared when I first started baking with it. It would absorb liquid like nothing I had ever seen! And the recipes that I read would call for 1/4 cup flour for an entire batch of muffins. It seemed crazy, and almost implausible; but as I started experimenting, I realized that coconut flour was an amazing thing. And these coconut flour cupcakes are proof of how…
  • Gluten-Free Lemon Squares

    Alyssa Rimmer
    13 Apr 2015 | 10:01 pm
    I’ve been on a real lemon kick lately. I think it’s the changing weather – as we’re making our way into spring, I’m finding myself craving that bright citrus flavor in practically everything. I’ve been baking up a storm – and feel like I’m up to my ears in lemon-flavored treats, making cookies, cakes, breads, muffins, you name it. And while each one has been totally delicious, it’s these lemon squares that I keep coming back to. If you’ve been on the hunt for the perfect gluten-free lemon squares, then today is your lucky day –  here they are. With their buttery,…
  • Citrus in the spotlight

    Susan Reid
    11 Apr 2015 | 10:01 pm
    The rest of the country is probably digging out shorts and sandals. But here in the Northeast, that happy ritual is still some distance away. Around here we’ve had it with all the layers, slush, mud, and the pile of boots in the entryway. But there’s ready therapy in the produce aisle: citrus. Colorful packages of last summer’s sunshine, the perfume and zing of citrus do great things for baking. Citrus species cross and hybridize quite readily, which has led to a broad range of shapes, colors, sizes, and flavors. From tiny kumquats (a symbol of good luck in China) to the squiggly and…
  • Fire, Steam, and Sugar

    Julia Reed
    10 Apr 2015 | 5:58 am
    This article originally appeared in the premier issue of King Arthur Flour’s Sift Magazine, Spring 2015. We always visit the sugar makers in spring. For awhile my dad would make his own, in a tiny shack he built on the side of his rickety tool shed in the woods. The floor was open soil, covered by a few precariously placed beams that would tip you into mud if you weren’t especially careful. We’d hard cook eggs in the evaporator and tend the fire, watching patiently as sap slowly turned from sugar water into maple syrup. It was a cloudy day in early March when we made the trek out to…
 
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    My Sweet and Saucy

  • Easter Desserts

    admin
    25 Mar 2015 | 1:47 pm
    Can you believe it’s already that time of year again? Spring has sprung and we’ve got Easter treats hopping your way! We have tons of options no matter how many loved ones you want to get hopped up (get it?!) on sugar or what your budget is.  The best part is that our cute chick, bunny, and Easter egg desserts are absolutely perfect for any age group: put them in an Easter basket, take them to share at church or to your family’s Easter breakfast, brunch or dinner and I guarantee the only thing they will love more than the Sweet and Saucy treats is YOU for bringing…
  • Valentine’s Day Treats

    admin
    29 Jan 2015 | 12:00 am
    Well it’s that time of year again when love is in the air and our bakery is super busy making yummy treats to help you shower those you love! It seems like we have found a winner with these handsome man desserts!  We are selling them on sugar cookies, oreos and cupcakes now too!  Below is our set 6 pack of cookies that is $25 boxed and bowed.  This set cannot be changed for the $25 price.  If you want to do a custom order you can pick one guy of your choice and we can print him on the cookies, but it has to be a minimum of 6 and there is a $5 add on charge so then the boxed set…
  • Behind the Scenes @ Sweet & Saucy: Pancake Cake

    admin
    21 Jan 2015 | 7:06 am
    Hello! How’s it going? Out here, we’ve had a bananas winter, or lack thereof. I know it’s been a lot crazier and colder out there, so, sorry for the gloating, but this post ought to help you feel a bit better. Cuz this week, we go over a really excellent winter breakfast food, pancakes!! Kaytee made this cake a few months back and recently discovered she’d documented the process, so she’s here to share it with you! First we had a taller tier for this order. It really is up to you, how tall you’d like your cake to be, because realistically, you’re not…
  • Behind the Scenes @ Sweet & Saucy: Teapot Carved Cake

    admin
    16 Jan 2015 | 3:33 pm
    Well hello there! It Has been a minute, hasn’t it? Thanks to the holidays being over, we can resume our showing you fine folks how we make our cakes, ok? This week, Kasey made a really cute carved teapot cake! So she starts by carving up her layers of cake into a ball type shape.Then she fills the cake with her flavor, damming up the sides with Swiss Meringue buttercream. She then frosts the outside with buttercream, using a piping bag.She scrapes the sides then puts the cake in the fridge to set up. Then, with rubber gloves, uses her warm hands to smooth the cake into its round…
  • Thanksgiving Desserts + What I’m Thankful for…

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

  • Measuring spoons: like or dislike?

    Lydia (The Perfect Pantry)
    17 Apr 2015 | 9:31 pm
    Welcome to Like or Dislike, where you get to share how you really feel about ingredients from the pantry, ingredients I'm thinking about adding to my pantry, other seasonal foods, and favorite cooking gear. The things you like are sure to find their way to the recipes here on The Perfect Pantry, so do tell. If you're a baker, you probably think this week's Like or Dislike is a no-brainer. After all, how can you bake without measuring? For me, a notorious bake-o-phobe, measuring feels confining rather than comforting. When I cook, I seldom reach for measuring spoons, unless I'm…
  • Cheese, bacon and guacamole panini

    Lydia (The Perfect Pantry)
    14 Apr 2015 | 9:24 pm
    I didn't invent this sandwich. I wish I'd thought of it, but the truth is that I read about it in the bathroom, where I was flipping through an issue of Boston Magazine. Dubbed "The Green Muenster" in a nod to Boston's Fenway Park and its famous scoreboard wall, The Green Monster, this creation of Roxy's Grilled Cheese Truck sounded so amazing that I had to try my own version. The original is slathered with mayonnaise on the outside, which yields an extra-crispy crust on the bread. I changed it up a bit: thick slices of muenster cheese, bacon, a smear of guacamole,…
  • Slow cooker North African beef and rutabaga stew

    Lydia (The Perfect Pantry)
    11 Apr 2015 | 9:27 pm
    "That's really, really good," my husband Ted declared as he inhaled his second helping of this beef and rutabaga stew. We're reaching the end of stew season, but this year's crazy New England weather has left snow on the ground where there should be daffodils, and stew on the stove where there should be fiddleheads and ramps and asparagus. No complaints in my house. Ted loves beef stew in all forms, at all times of year, and this version is so very different from the heavy stews I usually make for him. I cheated a bit, and used a bag of frozen, diced rutabaga; it was my…
  • Cilantro: like or dislike?

    Lydia (The Perfect Pantry)
    10 Apr 2015 | 9:17 pm
    Welcome to Like or Dislike, where you get to share how you really feel about ingredients from the pantry, ingredients I'm thinking about adding to my pantry, other seasonal foods, and favorite cooking gear. The things you like are sure to find their way to the recipes here on The Perfect Pantry, so do tell. Cilantro, also called Chinese parsley or coriander, defines the cuisines of so many countries: Mexico, Brazil, India, Thailand and more. Sadly, I'm one of the 15 percent of people to whom cilantro tastes like soap. Apparently it's a genetic thing, a predisposition, not just a…
  • Egg salad with avocado, jalapeño and lime {vegetarian}

    Lydia (The Perfect Pantry)
    7 Apr 2015 | 9:40 pm
    After you've eaten your way through all of the sweets and Peeps of the holiday season, you probably have a few leftover hard-boiled eggs languishing in the refrigerator. It doesn't take much to turn those eggs into a truly peppy egg salad, one that absolutely will not remind you of what you found in your grade school lunch box. Here's an egg salad for grown-ups. It's filled with tangy little bites of jalapeño pepper, creamy avocado, and bursts of lime. Fill a roll-up, top some crackers, or serve it in a lettuce leaf. I used a low-carb flatbread one day, and romaine lettuce…
 
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    My Wooden Spoon

  • Simple Ideas for a Rockin’ Guac Party

    A Cowboy's Wife
    13 Apr 2015 | 4:01 pm
    Consideration was provided by ConAgra, opinions are my own, always.  That’s how I roll. We love this time of year.  The sun shines longer, the flowers are blooming, and we cookout more often. It’s a time of year where we can invite good friends over to enjoy a game of horseshoes or just kick back with some music, food, and drinks.   I wanted to share some tips and ideas with you for hosting a fun spring get-together and what two of our favorites are for a rockin’ party! MUSIC  We love to use a bluetooth speaker and play music.  We usually keep it lower in the background…
  • Baking Fresh Bread with Pyrex, in Celebration of 100 Years! #Pyrex100

    A Cowboy's Wife
    7 Apr 2015 | 7:08 am
    Just saying ‘Pyrex’ gets me all giddy! Pyrex®, a World Kitchen brand, is celebrating 100 years and I’m absolutely honored to take part in the celebration. To commemorate such a wonderful milestone, I’m baking fresh bread! You can follow along participate by using the hashtag #Pyrex100 I’m pretty sure I’m not the only one that has a large collection of Pyrex?! I absolutely love the pieces and always hunt for them when I’m out and about. I have several that belonged to my grandma and quite a few that I have found along the way at flea markets and yard…
  • Olives from Spain in a Quiche and Salad Dressing

    A Cowboy's Wife
    17 Feb 2015 | 11:02 am
    Olives, aren’t they delicious?  Olives from Spain are what’s mostly consumed here in the US, and really, there’s no other comparison.  Spanish olives are so versatile and can be used in so many ways. I’m sharing two simple recipes; breakfast quiche and salad dressing. BLACK OLIVES VS GREEN OLIVES There are really only a couple of main differences between black and green olives. Green olives are some-ripe and harvested at their optimum ripening period, while black olives are harvested before they ripe.  Green olives have a smokey, distinct flavor and black olives,…
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    Cooking with Amy: A Food Blog

  • Pomora Adopt An Olive Tree, Carnivore Club + Giveaway!

    Amy Sherman
    16 Apr 2015 | 7:14 am
    Mother's Day and Father's Day are coming up and if your parents are anything like mine, they don’t need more “stuff.” I’m not saying you should skip giving them presents, but you might want to consider focusing on something consumable. Here are two really special gift options, and they have the added bonus of being recurring. Pomora Adopt An Olive TreeI have seen olives harvested and pressed in Italy, Spain and in California. I’ve also gotten to enjoy delicious high quality extra virgin olive oils, fresh from the mill, and there is nothing like it. While there is better and…
  • Dinner, Movies & Drinks—April 2015 Events in San Francisco

    Amy Sherman
    14 Apr 2015 | 8:52 am
    There is never a shortage of cool foodie events in the Bay Area, and April is no exception. Here are my top picks for the month and then it’s back to recipes, reviews and a super awesome giveaway later this week that you won't want to miss...Vivande Restaurant returns to LuceOn Thursday April 16 Carlo Middione cooks what promises to be a memorable dinner with Chef Daniel Corey at Luce. If you’ve lived in Bay Area for a while, you probably recognize the name Carlo Middione as a groundbreaking chef and restaurateur of Vivande. He’s been out of the limelight for a few years but the…
  • All About Orange Blossom Water

    Amy Sherman
    13 Apr 2015 | 7:57 am
    Orange trees at the Saadian tombs, Marrakech, MoroccoOne of the things I love most about Morocco is its intensity. I was often overwhelmed by the sounds, sights and flavors found there. In particular the colors seem to vibrate and the smells combined with the heat radiate from everywhere--the tanneries, the medinas, the communal ovens, the trees and gardens. One scent in particular reminds me of my time spent there more than anything else. Orange blossoms. The scent of orange blossoms in Morocco is intoxicating. When a tree is in full bloom the scent is heady and exquisite. I can…
  • Wine on Fridays: Sequoia Grove Winery - A Taste of Cabernet

    Amy Sherman
    10 Apr 2015 | 3:21 pm
    A few years ago I wrote a story about Chardonnay and consumers perception of it. It's a wine that while very popular, is also held in disdain by many consumers. Napa Cabernet Sauvignon is another such wine. Not that there is just one Napa Cabernet, there are lots of stylistic differences but as the signature wine of Napa Valley, it’s one worth getting to know. Whether you collect Napa Cabernets or avoid them, I recommend you consider a special educational program at Sequoia Grove Winery called A Taste for Cabernet. Boutique winery Sequoia Grove makes mostly Cabernet…
  • Beer, Bacon, Chocolate, Cheese + Ticket Giveaway!

    Amy Sherman
    13 Mar 2015 | 9:09 am
    One of the benefits of writing about food is being asked to judge and attend foodie events. Here are some of my top picks for this weekend and next, including two events I’ll be attending. San Jose Beer and Bacon ClassicThis is a new event that was very successful last year in New York and Seattle. The Bacon and Beer Classic takes place at baseball stadiums on non-game day Saturdays across the country. A ticket is all inclusive and the event features craft breweries and local restaurants for plenty of beer, food plus music, interactive games, beer schools and cooking demos. There…
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    Kalyn's Kitchen®

  • Slow Cooker Shredded Beef Tacos with Spicy Slaw and Avocado (Low-Carb)

    Kalyn Denny
    17 Apr 2015 | 6:19 am
    Beef roast is cooked in the slow cooker with Mexican flavors; then it's shredded apart and made into tacos with low-carb tortillas, spicy slaw, and avocado.  Yum!(For Friday Flashbacks I feature favorite recipes from the past that have been my personal favorites, and I love these Slow Cooker Shredded Beef Tacos with Spicy Slaw and Avocado.)I'm always checking out recipes for my slow cooker blog, and slow cooker shredded beef tacos are a recipe idea with endless variations, because who doesn't like shredded beef in tacos? What makes me crazy over these Slow Cooker Shredded Beef…
  • Low-Carb Baked Swedish Meatballs Recipe (Gluten-Free, Can Be Paleo)

    Kalyn Denny
    15 Apr 2015 | 11:44 am
    Low-Carb and Gluten-Free Swedish Meatballs, and they're baked instead of fried.I'm always happy when I can get a halfway decent photograph of meat, especially ground meat, and these Low-Carb Baked Swedish Meatballs that I first posted in 2007 were desperately in need of a photo update!  The recipe was inspired by Oven-Baked Swedish Meatballs from a Swedish food blog called Anne's Food, but if your experience to Swedish Meatballs is limited to Ikea Swedish Meatballs, it might be only the seasonings used in this recipe that are familiar.  What I loved about Anne's recipe is…
  • Fun at the White House, A New Blog Feature, and Other Things I'm Thinking About on Tuesday (4-14-2015)

    Kalyn Denny
    14 Apr 2015 | 7:03 am
    Michelle Obama, my niece Alyson, and Judd.  (Photo by Nick Gilson.)Let's start out this collection of things I've been thinking about with an exciting adventure for my niece Alyson, her husband Nick, and their charming and adorable18 month old son Judd.  It began when Alyson entered an online contest and won tickets to the White House Easter Egg Roll.  Nick and Aly decided they couldn't pass up the trip even though they're in the middle of a big house remodeling project, so off they went to roll Easter Eggs, along with many thousands of other people.  At the event they…
  • Cauliflower Rice with Basil, Parmesan, and Pine Nuts (Low-Carb, Gluten-Free)

    Kalyn Denny
    12 Apr 2015 | 11:57 am
    Cauliflower rice gets a big flavor boost with fresh basil, Parmesan, and Pine Nuts!My love for fresh basil is pretty obvious on this blog, and every summer I look forward to things like Basil Pesto with Lemon, Basil Vinaigrette, and Chicken Salad with Basil and Parmesan.  But it's not summer yet and fresh basil weather is months away, so why am I bringing you a new recipe for Cauliflower Rice with Basil, Parmesan, and Pine Nuts? It's those gorgeous big basil plants you can buy in the spring at Trader Joe's that have me craving fresh basil this early in the season.Even though this…
  • Twice-Baked Sweet Potatoes Recipe with Feta and Sumac (Gluten-Free, Meatless)

    Kalyn Denny
    10 Apr 2015 | 7:04 am
    These Twice Baked Sweet Potatoes with Feta and Sumac are a perfect flavor combination!(For Friday Flashbacks I feature favorite recipes from the past that have been my personal favorites, and Twice Baked Sweet Potatoes with Feta and Sumac are something I've made over and over since I first posted this in 2011. In fact, I like these so much I'd even bake them in my toaster oven when it's too hot to heat up the oven! If you don't have Sumac, you can use smoked paprika or even regular paprika, but I love the interesting flavor the Sumac adds.)I knew I'd like this recipe after…
 
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    A Mindful Carnivore

  • If we forget

    Tovar
    29 Mar 2015 | 9:31 am
    If the environmentalist forgets that his house is made of wood... [Click on the post title to read more...]
  • Reclaiming the Land Ethic: An e-course for our times

    Tovar
    18 Jan 2015 | 10:00 am
    A new, free, online course offers us an opportunity to examine hunting, conservation, and respect for nature. [Click on the post title to read more...]
  • A poem for the woods

    Tovar
    18 Dec 2014 | 6:14 pm
    A few words on learning to listen. [Click on the post title to read more...]
  • Kaia: A eulogy for you, our sweet girl

    Tovar
    5 Dec 2014 | 12:29 pm
    Whoever we are--vegetarian or not, hunter or not--individual animals often become part of our families. For us, dear Kaia, losing you has been hard. [Click on the post title to read more...]
  • Adult-onset hunting: Had to make the T-shirts

    Tovar
    10 Nov 2014 | 6:59 am
    The joke, like the syndrome itself, turned out to be contagious. I decided I had to have the T-shirt made—"Adult-Onset Hunting: It's Never Too Late to Go Wild." [Click on the post title to read more...]
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    Spicy Tasty

  • Tamil Varusha Pirappu Recipes – Tamil New Year Recipes

    Nithu
    13 Apr 2015 | 11:56 am
    Wish you all a Happy Tamil New Year!! Tamil New Year is celebrated on the first month of the Tamil solar calendar, Chithirai. It is celebrated by the Tamil population in Indian and around the world. From wikipedia: The Tamil New Year follows the Nirayanam vernal equinox and generally falls on 14 April of the Gregorian year. 14 April marks the first day of the traditional Tamil calendar. The Tropical vernal equinox falls around 22 March, and adding 23 degrees of trepidation or oscillation to it, we get the Hindu sidereal transition or Nirayana Mesha Sankranti (the Sun’s transition into…
  • Seppankizhangu Fry / Colocasia Fry (Version2)

    arthi
    12 Mar 2015 | 11:41 am
    After a long break posting this delicious Seppankizhangu roast..It is very simple to make with very less ingredients. I got this recipe from one of my friends Pari..Recently had it at her home and I wanted to make this fry. It goes very well with any rice dishes. Time of Preparation : 30 to 40 minutes Spice level : 3 out of 5 No of servings : 2 to 3 Ingredients: Colocasia – 4 Sambar Powder – 2 tsp Turmeric powder – 1/2 tsp Salt – to taste Oil – 2 tbsp (for mixing) and 2 tbsp (for frying) Mustard seeds – 1/4 tsp Asafoetida – a pinch Curry leaves…
  • Homemade Waffle/Pancake Mix

    Nithu
    9 Mar 2015 | 1:33 pm
    Making waffles and pancakes from scratch is very easy. All the ingredients required are pretty much available in your pantry. If you are someone who use store bought waffle mix then try this. You will know how easy it is to mix up the ingredients and prepare this waffle/pancake mix. Homemade Waffles and Pancakes are the best and we know what goes in. You can also add a few healthy ingredients to make it even more better. I always make waffles and pancakes from scratch and this mix comes handy all the time. Preparation time: 10 minutes Yield: 600 grams (21 oz) Ingredients: All purpose flour…
  • Sathu Maavu Kanji – Health Mix Powder

    Nithu
    5 Dec 2014 | 9:26 am
      No. of servings: 3 Preparation time: 15 minutes Ingredients: Ragi flour – 200 grams Wheat flour – 200 grams Bhajra flour (pearl millet or kambu flour) – 200 grams Par boiled rice (pulungal arisi) – 100 grams Barley – 50 gram Tapiaco pearls (javvarisi or sago) – 50 grams Whole green moong bean – 200 grams Peanuts – 2 tbsp (with or without skin) Almonds – 1/4 cup Cashew nut – 5 to 6 Dried ginger (sukku) – 1″ piece Cardamom – 15 Chickpea or dry garbanzo beans – 2 tbsp Roasted chickpea (pottukadalai) – 2 tbsp Method of Preparation: Dry…
  • Easy Wheat Halwa

    Nithu
    21 Oct 2014 | 9:17 pm
    Wish you all a Happy Diwali!!!! Wheat Halwa is a popular Asian dessert made with wheat milk or wheat flour. Traditionally it is made using wheat milk obtained from wheat grains. Today I have made this halwa using wheat flour which is an easy version. I will soon be posting the recipe for the traditional Halwa. Ingredients: Wheat flour – 3 cup Javvarisi (tapioca pearls) – 1/2 cup Corn flour – 1/4 cup Sugar – 4.5 cups Ghee – 1 cup Powdered cardamom – 3/4 tbsp Nutmeg powder – 2 pinches Broken cashew nut – 1/4 cup (roasted in ghee) Slivered almonds…
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    FoodChannel.com Recipes

  • Caramelized Pear and Chocolate Ganache Pizza

    18 Apr 2015 | 4:00 am
    Prep Time:10 minutes Cook Time:10 minutes Serves:6   Tagged: antioxidants, cheese, chocolate, dessert, ganache, pears, pizza, romantic, valentines day, Pizza for dessert? Hey, it’s a pie, right? This one is layered with sweet caramelized pears and rich, dark chocolate. It’s a happy ending for any meal. Why Try? Anything that provides a serving of fruit and decadent dark chocolate is worth a try.   Foodie Byte The double dose of cream cheese makes this dessert doubly delish. Ingredients 2 small red Bartlett pears, thick sliced, seeds and stems removed 1 & 12-inch prepared…
  • Steak Bites with Bloody Mary Dipping Sauce

    17 Apr 2015 | 1:35 pm
      Tagged: cocktail, horseradish, pepper, sauce, steak, vodka, Combine your cocktail and appetizer in one bite! These steak bites don’t require a grill but are perfect for summer. Recipe courtesy of Chinet.   Foodie Byte Ingredients 1 Tablespoon extra-virgin olive oil, plus more for drizzling1 whole small onion, finely chopped1/2 Cup vodka2 Tablespoons Worcestershire sauce2 Teaspoons hot pepper sauce1 Cup tomato sauce1 Tablespoon prepared horseradish (rounded)Salt to tasteFreshly ground black pepper to taste1 1/3 lbs beef sirloin, cut into large bite-sized pieces, 1" by 2"Steak…
  • Tuscan Brick Chicken

    17 Apr 2015 | 1:35 pm
    Prep Time:4 hours Cook Time:30 minutes Serves:4   Tagged: barbecue, brick chicken, chicken, cookouts, grilled, grilling, smoky flavo, tuscan, whole fryers, For tender, succulent chicken that’s juicy inside and crispy outside, grab a couple bricks and fire up the grill. Why Try? This cooking method turns out marvelously moist chicken and takes much less time than traditional roasting.   Foodie Byte You can grill lemon halves on the cool side of the grill, cut side down, for the last 10 minutes. Squeeze lemon juice on chicken before serving. Ingredients 2 – 3 pounds Chicken,…
  • Spicy Pulled Pork in Tart Cherry Sauce with Vanilla Slaw

    17 Apr 2015 | 1:34 pm
    Prep Time:15 minutes Cook Time:4 hours   Tagged: cherry sauce, entertaining, entree, main dish, mccormick, meat, party, pulled pork, sandwiches, slaw, slow cooker, The pairing of two antioxidant rich ingredients – cayenne and tart cherries – is a perfect match in slow cooked pulled pork. The cayenne brings an underlying heat and the dried cherries add a sweet and sour balance. Recipe courtesy of McCormick®. This recipe is the result of flavor studies showing new trends in pairings. Read more about how the flavor pairings are chosen. Nutritional Information Per One Serving…
  • Amazingly Moist Blueberry Cake

    17 Apr 2015 | 1:34 pm
    Prep Time:20 minutes Cook Time:45 minutes Serves:12   Tagged: antioxidant, blueberries, blueberry, bread, breakfast, cake, fruit, A deliciously moist cake that takes full advantage of blueberry season! And so easy to make – don’t let the number of ingredients fool you into thinking it’s complicated. It’s not. Why Try? Besides impressing your friends? It’s a great way to get out of the blueberry muffin rut and do something to spice up your use of this healthy fruit.   Foodie Byte Because you coat the blueberries with flour before mixing them in, they…
 
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    RecipeGirl

  • Seafood Chowder

    Lori Lange
    16 Apr 2015 | 3:00 am
    This soup reminds me of summering on the East Coast beaches: Seafood Chowder Every summer, I spend a good chunk of time in a beach area south of Boston with my family.  I love it.  I look forward to it every year from the day we leave until the day we are able to return!  One of the things I love most is that we can pick up amazing, fresh seafood every single day.  This is the perfect soup to make if you have access to a great, fresh seafood medley.  I live in Nevada now… and there isn’t any fresh seafood in sight.  So for this recipe I opted to use a bag of mixed seafood…
  • Roasted Pork Protein Bowls with Rosemary Vinaigrette

    Lori Lange
    13 Apr 2015 | 3:00 am
    Here’s a new idea for a meal that we enjoyed immensely:  Roasted Pork Protein Bowls with Rosemary Vinaigrette My husband was just commenting recently that he has not experienced a great main dish salad for quite some time.  He lamented that they’re always the same old thing… nothing new… and nothing very filling or exciting.  I told him I was prepared to serve up a new kind of “salad bowl” that I thought he’d really enjoy.  This one would be loaded with protein: roasted pork, hard-boiled eggs, garbanzo beans, and quinoa, and I’d tuck as…
  • Greek Spinach Pie

    Lori Lange
    9 Apr 2015 | 7:00 am
    Here’s a dinner recipe that I absolutely LOVE:  Greek Spinach Pie I’ve always, always been drawn to Greek food of every kind.  I love lemon.  I love spinach.  I love feta cheese.  I love dill.  And I adore lamb!  So if you were taking me on a hot date and you took me to a Greek restaurant, I guess you could say I’d be pretty happy.  (I’m married though… so that hot date would have to be with my hot husband).  This Greek Spinach Pie recipe is a homemade version of the traditional spanakopita with a couple of twists.  This version utilizes three cheeses:…
  • Best Bake Sale Cookies: Oatmeal Chocolate Chip

    Lori Lange
    6 Apr 2015 | 3:00 am
    This is the absolute best bake sale cookies recipe:  Oatmeal Chocolate Chip Cookies It’s a great time of year (spring… summer) to start thinking about having a fundraising bake sale for your child’s school, your church, your library, a charity group, etc. To have a successful fund-raiser, you will need a supply of awesome baked goods that are going to draw in a crowd and rake in the cash. These cookies are a universal favorite with just about everyone. They are dense and buttery and delicious!Continue Reading Best Bake Sale Cookies: Oatmeal Chocolate Chip... ©2015…
  • Citrus Roasted Asparagus

    Lori Lange
    2 Apr 2015 | 3:00 am
    Here’s an easy side dish recipe that utilizes fresh asparagus:  Citrus Roasted Asparagus I hope you’ve discovered that roasting vegetables is just about the best thing ever.  Have you?  I roast peppers, onions, butternut squash, zucchini and cauliflower.  I’m admittedly quite obsessed with the whole vegetable roasting process.  There is something magical that happens when you roast vegetables.  They’re GOOD that way!  Today I’m showing you a roasted asparagus recipe.  My usual way to eat asparagus is to just steam them and eat them with a little…
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    What's For Lunch Honey? | Experience Your Senses

  • Gyros Style Tacos and Tzatziki

    15 Apr 2015 | 12:00 am
    A shawarma, a doner kebab or gyros – all cut from the same vertical spit? Not at all! While one will find the concept of meat stacked on a skewer and grilled on a vertical rotisserie in many variations, the intricate blend of spices, herbs and condiments and the kind of meat or poultry used make... [Read the rest of this post on my website]
  • Easter: Orange and Pistachio Sweet Challah

    1 Apr 2015 | 2:00 am
    Easter for me is an adopted festivity. Being an Indian Sikh I took to this colorful spring tradition when I married my German husband almost 17 years ago. As a Sikh we are a very tolerant religion and are more than open in celebrating the rituals and traditions of other religions. I was raised... [Read the rest of this post on my website]
  • Breakfast of Champions - The Big Breakfast Post

    18 Mar 2015 | 2:10 am
      Breakfast is for champions! And according to the trend it is sneaking its way into the other meals of day. We have a tendency to put an egg on everything and serve up “breakfast for lunch/dinner” – a trend that I follow myself, especially when the traditional eggs, bacon, grilled tomatoes... [Read the rest of this post on my website]
  • Flourless Carrot Multi-Seed and Nut Bread

    11 Mar 2015 | 1:15 am
    The German in me lives for the impressive variety of breads available to me. My Indian-self craves the rice with almost every meal and the Italian-lover me, is captivated with the pastas and risotto and the kid in me could live off creamy mashed potatoes for quite a few days. Over the year my... [Read the rest of this post on my website]
  • Honey Roasted Rhubarb Chevre Cheesecake Desserts

    4 Mar 2015 | 4:49 am
    When one has spent a little time in Thuringia it is easy to understand why the Thurigians are so attached to their roots and are patriotic to this region. It is beautiful fertile country covered with rolling hills, thick lush forests and it boasts of rich cultural history. The story of the... [Read the rest of this post on my website]
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    Savings Lifestyle

  • Banana Split Bites Recipe

    Savings Lifestyle: Andrea
    15 Apr 2015 | 12:30 pm
    Do you need a quick and (somewhat) healthy dessert to take to a party? Try these banana split bites. Each skewer makes for an individual serving. Simple to carry around while mingling or even take to a classroom!Banana Split Bites Ingredients3 Bananas1/4 lb Pineapple (cored)6 Strawberries1 cup, Dipping Chocolate1/4 cup, Peanuts (chopped)12 Popsicle Sticks (or skewers)Banana Split Bites DirectionsCut strawberries in half.For each strawberry half, cut an equal size piece of banana and pineapple.Place pineapple on first, then banana and lastly strawberry.Place in freezer for 10 minutes.Line a…
  • Homemade Moon Dough Recipe and Craft

    Savings Lifestyle: Andrea
    1 Apr 2015 | 12:30 pm
    Do your kids have spring break coming up? Our boys don’t have an entire week of spring break, just a few days. Either way, they will need something to occupy their time and this homemade Moon Dough will do just that! It’s so easy to make and way better than buying it yourself.Homemade Moon Dough Ingredients4 cups, White Flour½ cup, Baby Oil5-7 drops, Essential Oils We used Eucalyptus Essential Oil but have also done Orange, order here.Mixing BowlSpoonGreen and Orange Food Coloring (optional)Homemade Moon Dough DirectionsIn your mixing bowl add the 4 cups of flour and ½ cup of…
  • Target Deals: FREE Suave Men + Care

    Savings Lifestyle: Amber
    23 Mar 2015 | 8:15 am
    Note: There is a print link embedded within this post, please visit this post to print it.Target has a great personal care gift card deal running this week – and you can grab better than FREE Suave Men + Care!Here are the details: $2.54 Suave Men + Care Shampoo and Conditioner $5 Target Gift Card wyb (4) $3.00/2 Suave Hair Care Products – 3-8-15 RP; Excludes Trial or Travel Size; Maximum 2 Identical Coupons Allowed In Same Shopping Trip (exp 04/05/15) Net Price $1.04 each | $0.84 Money Maker after Gift Card WYB  (4) and use (2) $3.00/2 Coupons!And, did you know that Target prices…
  • Kroger Deals: Free Nestea Liquid Water Enhancer eCoupon

    Savings Lifestyle: Amber
    20 Mar 2015 | 10:30 am
    Right now, Kroger has a great Free Nestea Liquid Water Enhancer Coupon that you will want to download to your Kroger Plus Card. You can only download it today, so here is what you will need to do to grab this coupon:Sign into your online account Clip the Free Nestea CouponRedeem using your Kroger Plus Card at checkout.Limit 1 per person.  It will expire 4/5/2015.View more Kroger sales and deals this week!Check the Sale Shopping page for more weekly sales and lists!
  • *NEW* SavingStar Free Friday Offer: Hunt’s Tomato Sauce

    Savings Lifestyle: Amber
    20 Mar 2015 | 9:30 am
    Each Friday SavingStar offers up a product for 100% FREE!This week, you can grab a Hunt’s Tomato Sauce, 8 oz can. I love having Tomato Sauce on hand to help add a little flavor to sauces or chili!Grab this FREE Hunt’s coupon today – it’s only valid through Sunday!Find more great coupons in the Coupon Database!Disclaimer: This post contains a link to an affiliate. See my Disclaimer Policy for additional information.
 
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    Indian food recipes - Food and cooking blog

  • Salted Lassi

    Sailu
    17 Apr 2015 | 6:39 pm
    Salted lassi, namkeen lassi – healthy summer drinks of India salt lassi drink Salted lassi, India’s traditional drink, is one of the best healthy drinks recipes to beat the heat and protects us from sun strokes. Similar to the sweet lassi recipe I blogged earlier, the ingredients to make salted lassi recipe are also minimal. Basic salted lassi recipe needs thick yogurt, salt and water. You can flavor the lassi with either ginger juice, green chili, black pepper, mint, coriander leaves or black salt. salted lassi Lassi benefits are many according to Ayurveda. Salted lassi with…
  • Lassi Recipe

    Sailu
    15 Apr 2015 | 10:00 am
    Lassi recipe, sweet lassi to beat the summer heat – Punjabi food recipes Lassi Lassi is a traditional summer drink from the state of Punjab. This popular, creamy, sweetened yogurt drink is a gem among Punjabi food recipes. It is a common sight in the North especially in Punjab, Rajasthan, UP and Delhi to find street vendors selling frothy lassi in matka (clay pots). There are three versions of lassi – salted, sweet and masala. Sweet lassi is slightly heavy due to the use of rich milk and sugar. The key to good lassi is to use thick homemade yogurt (curd) that is absolutely chilled…
  • Sabja Lemonade

    Sailu
    14 Apr 2015 | 5:32 am
    Sabja lemonade – Sweet basil seeds lemon drink, how to make summer drinks with sabja seeds Sabja lemonade or sweet basil seeds lemonade is one of the healthiest summer drinks. Sabja seeds are basically sweet basil seeds that have a nice crunchy texture. The scientific name is Ocimum basilicum. In India, they are popular as sabja or falooda seeds. Another popular name is tukmaria and sabja seeds in telugu is known as sabja ginjalu. These healthy seeds are from maruwa or rudra jada plant of the tulsi family and should not be mistaken for holy basil or tulsi. Sabja Lemonade The health…
  • Meetha Sattu, Sattu Meetha Sharbat

    Sailu
    9 Apr 2015 | 6:35 am
    Meetha Sattu or sattu meetha sharbat – healthy summer drinks with sattu flour (roasted gram flour) Yesterday, I posted the savory version of Sattu drink, a traditional, nutrition rich summer drink from Bihar and UP. For those of you who are new to sattu, do read this post on sattu health benefits. Sattu is roasted gram flour (roasted chane) that is rich in natural fibre, has low glycemic index, detoxes and cleanses the system and helps in weight loss too. Other than roasted gram flour, there are number of sattu varieties made with millets, pulses and cereals. Sattu, a staple diet of the…
  • Sattu Drink, Sattu Namkeen Sharbat

    Sailu
    8 Apr 2015 | 5:54 am
    Sattu drink or sattu namkeen sharbat – summer drinks with chane ka sattu flour (roasted gram flour) Sattu Drink Sattu drink is one of the most popular, traditional, healthy summer drinks from Bihar and UP. What is sattu and is it good for health? Sattu is roasted gram flour. Sattu is full of nutrition with cooling properties, rich in soluble fibre, high in protein and good for the digestive system. Its low glycemic index makes it suitable for diabetics. In fact, it is considered a detox food that cleanses the system and aids in weight loss. Other than chane ka sattu (roasted gram flour)…
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    Nibbles of Tidbits, a Food Blog

  • Testing Out Blue Apron: A Weekly (You Cook) Food Delivery Service.

    FoodBlog
    15 Apr 2015 | 4:40 pm
    Have you heard of Blue Apron?  It’s a weekly food delivery service.  Blue Apron delivers recipes and ingredients to your doorstep for YOU to prepare.  Blue Apron takes meal planning and grocery shopping off your To-Do List.  They do that for you then deliver all to you.  We tested them out. Our delivery included 3 Recipe Cards and all the ingredients to make them. All was wrapped in bubble foil insulation with sealed frozen ice blocks. After review of its contents, let’s just say that I hope every box is as fresh as this one. All produce was fresh — Kale, Spinach, Bibb…
  • Best Huevos Rancheros and Hash Browns At The Golden Ox.

    FoodBlog
    10 Apr 2015 | 10:30 am
    It looks different than most I’ve had, but the pictured Huevos Rancheros at the Golden Ox Restaurant in Fullerton is one of my favorites for breakfast, lunch or dinner, which is served all day. As a bonus, it comes with Bacon, Beans, Rice, Hash Browns, Tortillas on the side, and Salsa. It’s not a fancy place as you can see, but they do a great job there.  The Huevos Rancheros is consistently good, even when had three times in a week.  I’m hooked.  And now my husband is too, which helps get me there more often, yay.  It’s off Commonwealth where North Brookhurst…
  • The Day After Easter Is Bring Your Easter Egg To Work Day.

    FoodBlog
    8 Apr 2015 | 4:02 pm
    Did you know the day after Easter is take your Easter Egg to work day? It is for cute Eggs. The post The Day After Easter Is Bring Your Easter Egg To Work Day. appeared first on Nibbles of Tidbits, a Food Blog.
  • Happy Easter From Kids In The Kitchen At Nibbles Of Tidbits.

    FoodBlog
    5 Apr 2015 | 6:40 pm
    Funny Easter Egg ideas by Bailee and Lexi, also known as Kids in the Kitchen here on Nibbles of Tidbits, and my talented Nieces in real life — They decorated each adorable Easter Egg pictured here. I’m impressed — They’re all so expressive and made us laugh. If I copy them mine probably won’t turn out as great, but next year I want to try. The green zombie eggs in the lid of the carton show their support for The Walking Dead, yikes. Happy Easter to everyone from Nibbles of Tidbits — We’re thankful for this day! The kid’s inspiration and my…
  • Watching Angler Chronicles: Smoke Them If You’ve Caught ‘Em Sergio.

    FoodBlog
    29 Mar 2015 | 6:58 pm
    Have you seen Angler Chronicles on FOX Sports West Television?  We’re with its host and accomplished fisherman, Sergio (above) at the annual Fred Hall Fishing Tackle & Boat Show in Del Mar.  He’s a cool dude.  Matt, a state record holding fisherman himself watches Sergio on Angler Chronicles every week and now I will too.  The show brings viewers to the best wide open, fresh water and salt water sportfishing action on the west, including Southern California, Mexico, British Columbia, Alaska and Panama.  We’d love to fish with Sergio and the gang sometime. Matt…
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    Comestiblog

  • Bodegón

    Comestiblog
    24 Mar 2015 | 10:05 am
    Paulette Tavormina: Bodegón at the Robert Mann Gallery in Chelsea. Her splendid tableaux of fruit, bread, and meat, alongside rustic pottery and cookware, are a veritable feast for the eyes. Inspired by Spanish painter Luis Meléndez (1716–1780), Tavormina's still lifes represent a deliciously balanced interplay of colors and textures against a contrasting black background.
  • bZ Grill: Greek Street Food from b to Z in Astoria

    Comestiblog
    2 Mar 2015 | 2:50 pm
    BZ Grill, Astoria, NY. Whether the concept of serving Greek street food in a restaurant setting is intentional or not, it is executed superbly at bZ Grill. Don't look for casserole-style main courses like moussaka or pastitsio here. Such items, as well as seafood platters, roasted chicken and lamb, and other typical Hellenic restaurant dishes, are conspicuously absent from the menu. The variety...
  • "Seasoned" Greetings 2014

    Comestiblog
    26 Dec 2014 | 10:48 am
    Wishing you all the special treats and guilty pleasures of the holiday season. Greetings of the season, Comestiblog
  • Yule ComestiLog: Payard's Bûche de Noël

    Comestiblog
    25 Dec 2014 | 8:04 pm
    François Payard's Louvre elevates the Yule log to a veritable art form. This rich, decadent bûche de Noël delivers the sort of complexity not normally found in such a confection. The various levels of hazelnut, chocolate, and cake—each with its own flavor and texture—are coated in an exquisite dark chocolate glaze, and embellished with macaron "mushrooms."
  • A Late Taste of the Season at Johnny's Reef

    Comestiblog
    13 Oct 2014 | 2:58 pm
    Johnny's Reef on City Island in the Bronx is gritty, simple, unpretentious—and a relic. Most of all, however, it's good. With sweeping views across the Sound to Long Island and a distant Manhattan skyline, this seaside cafeteria continues to draw hungry seafarers and landlubbers alike.
 
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    $5 Dinners

  • Creamy Gnoochi with Bacon & Peas

    Erin, The $5 Dinner Mom
    17 Apr 2015 | 2:00 pm
    This recipe is inspired by 2 things…first, I was grabbing a few ingredients to make some pasta meals for our church group gathering we were hosting. I spotted a package of gnocchi that I hadn’t seen before in this store and it was priced at $1.99. I grabbed 2 packages to make a giant batch of this for everyone coming over. (Note: the recipe below is written for 4 people, so you’ll only need 1 package.) While I was cruising through the store grabbing the other ingredients I needed, this ‘Creamy Tortellini’ that we used to order at a place called the “Pasta…
  • Sunday Coupon Preview – April 19

    Erin, The $5 Dinner Mom
    17 Apr 2015 | 4:30 am
    Want a sneak peak at what coupons are in this Sunday’s paper? There is scheduled to be 1 Smart Source in this weekend’s paper. $1.50/2 Apple & Eve Organic Quenchers or Fruitables – 4-19-15 SS; Includes 8 pks (exp 07/31/15) $0.75/3 Betty Crocker Helper Regular or Ultimate – 4-19-15 SS (exp 06/13/15) $1.00/2 Dole Fruit Bowls All Natural Fruit in 100% Juice, No Sugar Added Fruit Bowls, Gels, Fruit Parfaits, or Fruit Crisps – 4-19-15 SS (exp 07/05/15) $0.50/2 Fiber One Chewy Bars, 90 Calorie Products, Protein Chewy Bars, Streusel Bars, or Meal Bars –…
  • Black Bean & Sweet Potato Dip

    Amanda Martin
    16 Apr 2015 | 2:00 pm
    We’re coming up on the spring time of the year when sweet potatoes go on sale for a short window of time, dredging up memories of autumn that have been all but covered by mounds of snow. And these same awesome sweet potatoes remind us that the beauty of spring is here to revive us again. Therefore, it seemed appropriate to use baked sweet potatoes in an enchilada-inspired dip. Precooked potatoes make this dish come together quickly. If you don’t have baked sweet potatoes, you can micro-bake them in a glass dish in about the same length of time it takes to soften the onions.
  • Weekly Grocery App Deals: Savings on Gourmet Tortilla Chips, Blueberries, Organic Salsa, Pasta Sauce + More

    Erin, The $5 Dinner Mom
    16 Apr 2015 | 4:30 am
    Each week, we are going to highlight the best savings offers on our favorite grocery apps to help you save the most on all your grocery shopping! BerryCart Save BIG on organic, gluten-free, dairy-free, vegetarian, and more all natural products from BerryCart this week including: Cabo Chips – Gourmet Tortilla Chips, any 5.5 oz bag= cash back 75¢ Fruit Bliss Organic Fruit, any = cash back $1.00 Naked Infusions Gourmet Organic Salsa, any variety, 16 oz jar = cash back $1.00 Tommy’s Frozen Superfoods, any frozen food variety = cash back $1.50 Download the FREE BerryCart app…
  • Tropical Green Smoothie

    Erin, The $5 Dinner Mom
    15 Apr 2015 | 2:00 pm
    Smoothies have become my go-to afternoon snack, ever since I made the ‘make ahead smoothie packs’ for the 85 Breakfasts & Snacks for $140 meal plan. (Definitely check it out, if you haven’t yet! It’s a huge time, money and sanity saver!) This smoothie is smooth-nomenal. As in “smoothie-phenomenal.” I’m not sure if it’s the peach in the smoothie. Or the clementine. Or the pineapple, or the combo of all three…but this smoothie definitely lives up to it’s ‘tropical’ name. I give you the recipe… Note: There is a…
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    MyGourmet Connection

  • Asparagus and Lemon Risotto

    Lynne Webb
    16 Apr 2015 | 12:06 pm
    A one-dish, meatless meal of rich, creamy risotto flavored with a puree of asparagus, fresh lemon, olive oil and a bit of garlic. Read more →
  • Tilapia With Curried Grapefruit-Banana Sauce

    Lynne Webb
    16 Apr 2015 | 10:27 am
    Top mild white fish like tilapia with this uniquely-flavored, creamy pan sauce made with grapefruit, banana, fresh ginger, shallots and a bit of yellow curry powder. Read more →
  • Sesame Noodles with Chicken and Asparagus

    Lynne Webb
    14 Apr 2015 | 11:53 am
    Chicken tenders, fresh asparagus and whole wheat spaghetti combine with fresh, Asian-style ingredients like scallions, ginger, sesame and garlic to make a light and easy, one-dish dinner. Read more →
  • Salmon Burgers w/Sun-Dried Tomato-Chive Mayo

    Lynne Webb
    12 Apr 2015 | 1:21 pm
    Made with fresh salmon, garlic, parsley and panko, and topped with a sun-dried tomato and chive mayonnaise, these flavorful, pan-seared salmon burgers are a good choice for an light and easy weeknight meal. Read more →
  • Thai Chicken Flatbread

    Erika Pitera
    10 Apr 2015 | 12:12 pm
    A flavorful, Thai-style flatbread made with bite-sized pieces of tender chicken, peanut sauce, carrots, scallions, fresh cilantro and mozzarella cheese. Read more →
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    Eat Boutique - handmade food giftbox, homemade, homespun, gift basket, food that hugs you back

  • What We Love: Spring Pickles

    Amy Feiereisel
    17 Apr 2015 | 5:03 am
    My initial reaction to spring produce is pretty simple – eat everything fresh in sight, often with just a quick drizzle of olive oil or a sprinkle of really nice salt. But after my belly is all filled up with baby greens, my mind turns to saving and preserving some of those lovely, delicate spring flavors. Making pickles from fleeting produce makes it inherently everlasting, which is truly beautiful (and tasty, to boot!). There’s nothing quite like pulling a salty, sweet ramp or young radish from a jar in mid-summer, or mid-fall, and tasting spring once more. We’re huge fans…
  • Gift Wrap: How to Wrap Muffins and Cupcakes

    Maggie Battista
    15 Apr 2015 | 4:07 am
    Sometimes, I gift some kind of homemade food gift plus a kitchen item. For example, I might gift a new pasta bowl and vintage spoons with a box of wholesome pasta and a jar of homemade tomato sauce. It’s a nice gift to a new home. Actually, it’s a very generous gift to a new home. Got a new neighbor? Give them that stat and make an instant friend. But not all months are the same, right? Sometimes we’re living it up and sometimes we’re living paycheck to paycheck, I get it. Still, I don’t let the confines of my wallet or my time hold me back from giving something…
  • In Maggie’s Kitchen: Exploring Brooklyn, Homemade Ramen Bowls, and Upcoming Events

    Maggie Battista
    13 Apr 2015 | 8:13 am
    Hey there, everyone, I’m still in New York… Brooklyn, actually. It’s most definitely spring here. There are crocuses peeking through grassy patches, flip-flops everywhere, and faces turned up toward the sun. The line to get to the rooftop bar at my hotel is around the corner. I’m going to soak it in and make this a very quick update! The Wythe Hotel: This hotel is the very best. I’m down here for Food Book Fair and a little reunion with some of my best friends, and this hotel has been the quintessential spot from which to explore Brooklyn, drink a bit, eat a lot…
  • What We Love: 10 Crackers and Crisps Perfect for Food Gifts

    Kate H. Knapp
    10 Apr 2015 | 7:01 am
    One of my favorite things to bring to a potluck or a friend’s dinner party is a well-crafted cheese platter or a homemade dip. And, in these moments, plain-old crackers simply won’t do as an accompaniment. I want something unique, delicious, and above-all made with love. It turns out I am not alone in this desire and I found a variety of homemade crackers and crisps recipes that are a lovely gift all on their own. If, however, you wanted to include a dip, we’ve got a few to choose from. These wonderful crackers and crisps are brought to you by the brilliant minds of…
  • Multigrain Breakfast Porridge with Bruleed Bananas and Coconut Flakes

    Sheila Jarnes
    8 Apr 2015 | 5:04 am
    On the weekends, I make a porridge so similar to this one. With bruleed bananas and coconut flakes and all those good-for-you grains, this version by Sheila is darling and scrumptious. It will make a weekend get-together extra nutritious… and sweet. ~Maggie This time last year, I was working at a lovely, charming cafe in Berkeley, California called Bartavelle. It was part of a glorious trifecta of businesses central to the food-centric city: Bartavelle is situated in between Acme Bread Company and Kermit Lynch Wine Merchant. All of the delicious bread on one side, all of the delicious…
 
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    We are not Martha

  • Wilton Sweet Up Giveaway (new Wilton products!)

    Sues
    17 Apr 2015 | 12:13 pm
    It’s the sweetest time of the year! Next week, I’ll be headed to Wilton’s Sweet Up in the Chicago suburbs for the second year in a row. Last year, I had an absolutely amazing experience, touring Wilton headquarters, learning cake and cookie decorating from some of the best, meeting fabulous bloggers, shopping my face off at the Wilton company store, and learning about the new products Wilton will be releasing during year. This year, I actually already know about Wilton’s new product releases. In fact, I’ve had the opportunity to play around with many of them in the kitchen already.
  • Baked Avocado Jalapeño Tacos

    Sues
    14 Apr 2015 | 7:15 pm
    There are some foods that once you try, you just can’t get out of your head. For me, one of those foods is the Mighty Cone from Austin, Texas. I first tried it when I was at Austin City Limits years ago and from that point on, I’ve been dying for a taco filled with fried avocado, jalapeños, and other deliciousness. Here I am back in my younger years (with bangs! And a romper! Biggest music festival faux pas ever right there) seriously excited to dig into my Mighty Cone. I had no idea what I was about to consume. These Baked Avocado Jalapeño Tacos were inspired by the Mighty…
  • Easter Dinner + Menus with the HP Sprout

    Sues
    10 Apr 2015 | 5:57 am
    I hope you all had wonderful Easter/Passover weekends! Chris and I hosted our first real holiday dinner at our house… We were so excited that we actually broke out the china. You know, the wedding china. The stuff we haven’t used yet, despite the fact we’ve been married almost 3 years. The stuff that’s been packed in boxes in our basement since we moved into our house and my parents brought it over from their house. To be fair, we totally ordered a china cabinet back in December and it still hasn’t arrived yet, which is why the china is still living in our basement. Maybe when…
  • Alaska Salmon BLT Pesto Sliders

    Sues
    6 Apr 2015 | 8:16 pm
    I’ve eaten more salmon in 2015 than I have in my entire life combined. I’ve been aiming to try a new recipe every week and I’ve been doing a pretty fabulous job of it so far. Almost to the point where I may as well start a new salmon-only food blog because I’m seriously nervous you’re going to get sick of my salmon jibber jabber. But um, can we do one more salmon post? Then I’ll give you like a two week break. Maybe.  I’ve talked about the health benefits of salmon before, but in case you forget, all you need to know is TONS of healthy fats, heart health, brain health, and…
  • Frozen Strawberry Cosmo

    Sues
    3 Apr 2015 | 7:51 pm
    Remember when Cosmos were all the rage? We all had Carrie Bradshaw and the ladies of Sex and the City to thank for that. Cosmos, Manolo Blahniks, and being single and New York City. The late 90s/early 200s were some fun times. And I won’t lie, I drank a cosmo or two in the tail end of those days. I also imagined I could be a writer just like Carrie Bradshaw. I think lots of us did. And then we quickly realized, most writers can’t afford apartments in New York City and Manolo Blahniks. Such deception. Also, hi, I’m still younger than Carrie Bradshaw was on the show, but feel way too…
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    Simple Comfort Food

  • Homemade Buttermilk Pancakes

    Dax Phillips
    17 Apr 2015 | 7:33 am
    We have been buying Eggo brand chocolate chip pancakes for years now. I have no idea why. My boys stopped eating them a few years ago for whatever reason, but my daughter is still in love with them. I think it is a habit when I go to the store, only to think that we are out of pancakes. This recently just stopped, however, as my coworker was talking about how he batches out a bunch of homemade pancakes every weekend and freezes them. Genius. I was now curious why I never stopped to think about doing that as after all I’ve made pancakes, and homemade waffles in the past. Now it was time…
  • Instant Oatmeal Granola

    Dax Phillips
    14 Apr 2015 | 8:08 am
    Do you have kids that are picky eaters, similar to the ones I have? Well, I have to admit that my kids are getting much better about making decisions when eating, as well as exploring newer options. For example, one kid is totally into raw, and cooked onions at this stage in his life. I’m down with that. Not too long ago my daughter was into exploring other breakfast options, and that’s when I saw a box of instant oatmeal in my pantry. Strawberries and cream to be precise. Let’s just say that was short lived, as after only a couple of packets, she had no interest. AT ALL.
  • Slow Roasted Beef Melt

    Dax Phillips
    6 Apr 2015 | 7:27 am
    Do you remember that song by Sir Mix a Lot? You know the one, ‘I like big butts and I cannot lie’? I’m totally with that, and when it comes to making pork butt, or beef rump, I’m all in. There is something about those pieces of meat, where you cook them low and slow, only to get a result of pull about, for tender meat that can go in so many different directions in terms of recipes. With that said, I’m on the ‘purge the freezer and purge the leftovers’ bandwagon lately. I’m tired of all of the price hikes for food lately, and I cannot wait to get…
  • Tex-Mex Potato Skins

    Dax Phillips
    1 Apr 2015 | 8:00 am
    If you have been following my site for any time, you will know that my loaded potato skins are a big hit with many folks. It’s obvious in what user pin, and comment on. I mean who doesn’t love a great potato skin, right? I love them so much that they have their own category on my site, as well as their own website at http://www.bakedpotatoskins.com/ that’s how much I love them. Recently, I have been thinking of all of the great Tex-Mex I had while living in Dallas, Texas. There was a restaurant right down the street from my first job called Chuy’s. The place was…
  • Mexican Style Popcorn

    Dax Phillips
    30 Mar 2015 | 9:09 am
    There were a couple of things that I started out cooking when I was in middle school, if not sooner than that. One of them was sunny side up eggs, and the other was stove top popcorn. I honestly thought I was a popcorn ninja, making delicious salty and butter popcorn for family members. It was almost a nightly ritual, and now I can see why my kids love making it now as well, in particular my oldest. It was one of the first things I taught him as well. How to manage heat, hot oil, and how to salt and butter popcorn. Now granted he uses an air popper from time to time, but he really loves…
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    Skinnytaste

  • Mustard Herb Crusted Chicken Breasts

    Skinnytaste Gina
    16 Apr 2015 | 8:44 am
    These chicken breasts are are lightly brushed with Dijon mustard and herbs and breaded with panko and parmesan cheese. Then they are lightly pan fried until golden and finished in the oven. A quick and easy weeknight chicken dish that I served with a simple green salad on the side. This would also be great with roasted parmesan green beans or roasted broccoli with smashed garlic on the side. Click Here To See The Full Recipe...
  • Stir Fried Pork and Mixed Veggies

    Skinnytaste Gina
    15 Apr 2015 | 8:18 am
    Stir-fries are perfect for busy weeknights because they take under 15 minutes to prepare, and you can us any protein or vegetables you wish!I chose to use lots of colorful veggies and lean pork, but you can also make this with chicken, beef, shrimp or even tofu if you wish. The stir fry sauce has a slight kick from the sriracha which I love, but if you're not a fan of spicy food, leave it out (or add more if you like it HOT!)I ate a big bowl of this and felt completely satisfied, but if you want to serve this with brown rice, perfect! I am loving Trader Joe's frozen brown rice,…
  • Grilled Fennel with Parmesan and Lemon

    Skinnytaste Gina
    12 Apr 2015 | 6:17 am
    Grilled fennel with lemon, olive oil and shaved parmesan is my FAVORITE way to eat fennel. If you think you're not a fennel fan, this is the recipe that may change your mind!When raw, it has a licorice-like taste I'm not a fan of, but when you grill it, the flavor changes completely, and has more of a mild taste like a bok choy.The charred edges, drizzled with olive oil and lemon juice and finished with shaved Parmigiano Reggiano is my new favorite way to prepare it. You can serve this as a side dish for four, or have it as a warm salad for two. You can do this indoors on a grill pan,…
  • Crock Pot Sesame Honey Chicken

    Skinnytaste Gina
    9 Apr 2015 | 8:49 am
    Sweet, savory and a little spicy, this simple Asian inspired chicken dish has a balance of flavor combinations – serve this over your favorite rice and dinner is ready!Madison is off from school this week so I'm trying to spend less time working and more time doing family stuff. This is in my slow cooker today so I thought it would be perfect to share here from the archives.I'm not a fan of sweet foods as a main dish, unless it's balanced with savory and spicy flavors. In this dish the honey, soy sauce, rice vinegar and sriracha compliment each other and balance out the…
  • Shrimp Zoodles Parmesan for Two

    Skinnytaste Gina
    8 Apr 2015 | 7:35 am
    Baked Shrimp Parmesan over Zucchini Noodles – an easy, light and delicious shrimp dish made in under 30 minutes!I love shrimp parmesan and make it often at home because it's so much healthier to make it yourself. Rather than frying the shrimp like you'd get from a restaurant, I bake them in the oven until golden.I've had the idea of making shrimp parm over zucchini noodles for quite some time, so when I was approached by Tuttorosso to be a part of their Inspiralize the Spring campaign, I knew this was what I was going to make. Every day this week, five bloggers are participating…
 
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    San Francisco News and Events | SF Weekly, SF Weekly

  • Tindergram: A New Tech Matchup That Might Not Be So Hot

    Peter Lawrence Kane
    17 Apr 2015 | 4:47 pm
    When Instagram posts some sponsored pic from a large, bland corporation, by the time many people see it in their feed, it’s got 30K likes and a litany of angry comments from users who are livid over the unwelcome intrusion into their enjoyment of an otherwise free service. Granted, being forced to “follow” things you never actually chose to follow is jarring — if it feels like a reversal of the observer and the observed, it’s because it is — but Instagram is about to sell out even further, now that it’s buddying up with Tinder. According to TechCrunch, Tinder’s latest update…
  • Heather Hardison's Homegrown Is Basically the Cutest Gardening Book Ever

    Peter Lawrence Kane
    17 Apr 2015 | 2:00 pm
    Not quite a gardening manual, not really a cookbook, and certainly better illustrated than the Farmers’ Almanac, Heather Hardison’s beautifully designed Homegrown: Illustrated Bites From Your Garden to Your Table is the Berkeley illustrator’s effort at exporting the California obsession with freshness and seasonality to people in the rest of the country who are interested in eating more home-grown produce but who find the execution daunting. Aesthetically, Hardison’s background is in 18th- and 19th-century sign painting.… [ Read more ] [ Subscribe to the comments on this story ]
  • NightLife: The Perfect Date to Get Excited for San Andreas

    Matt Saincome
    17 Apr 2015 | 12:53 pm
    Every Thursday the California Academy of Sciences hosts a NightLife event where guests (21 years and older) can drink Pale Ale while petting a starfish. Last night the theme was "Giant Nightlife," so we decided to go big on a Thursday and head over there to see what was up.  The scene at these events is mostly couples, or small groups of friends, looking for a change of scenery.… [ Read more ] [ Subscribe to the comments on this story ]
  • Just in Time for the Weekend, Here's Some Promising Health News

    Amy Alexander
    17 Apr 2015 | 12:49 pm
    And now, some good news on the health front: State health department officials say the measles outbreak  has been contained — at least for now. You may recall that late last year, a low-boiling panic swept  across the land after health officials revealed that Disneyland ("the Magic Kingdom," of all places!) was epicenter of several measles cases.… [ Read more ] [ Subscribe to the comments on this story ]
  • Live Review: Alt-J at the Greek Theatre

    Valerie Veteto
    17 Apr 2015 | 12:10 pm
    Alt-J Jungle April 16, 2015 Greek Theatre When attending a sold-out show at the Greek Theatre, expect a near Messiah level of adoration from the crowd. Despite last night's steep $60 ticket price, the 8,500 capacity outdoors amphitheater was teeming with ecstatic, barely 21-year-olds.… [ Read more ] [ Subscribe to the comments on this story ]
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    Cookerati

  • How To Easily Hard Boil Eggs

    Diana
    2 Apr 2015 | 7:00 pm
    I’ve tried lots of different instructions for hard boiling eggs and some involve too many steps. This is the one that works for me, this is the easy way.  (Hard boil or hardboil? I always want it to be one word.)  Directions to Easily Hard Boil Eggs Place eggs in the bottom of your pot with enough room around so they don’t bump and cover with water – 1 inch above. Bring to rolling boil. Take off heat and cover. Let sit for 10 minutes. Rinse off with cold water. Voila! – 6 minutes for soft boiled -8 minutes for medium boiled. This works – really it does. If…
  • St. Patrick’s Corned Beef Dinner

    Buff
    17 Mar 2015 | 6:30 am
    Corned Beef is one of my favorite meals and I get to cook it only once or twice a year – once on St. Patrick’s Day [March 17th for those not in the know] for dinner and again when either the mood strikes me or I have special guests. Well, the other day we had special guests in and not only did I make this special dinner, we actually sat at the Dining Room table! St. Patrick’s Corned Beef Dinner Recipe Ingredients: 4.5 to 5 pound corned beef brisket, trimmed of fat 1 whole garlic clove 10 black peppercorns 2 bay leaves 8 or so carrots, peeled and cut into large pieces 8 or so…
  • The Best Berry Muffins You’ll Ever Eat

    Deb Ng
    12 Dec 2014 | 12:55 pm
    This is another re-post of a recipe from March 2008, this time by THE Deborah Ng – my sister, partner (for a while), friend and mentor for Cookerati all of these years. She, like Buff also has moved on to various opportunities, and is a very busy person in the social media world. There wouldn’t be a Cookerati all of these years if she wasn’t around to answer my questions. I miss her here, but still… These are The Best Berry Muffins You’ll Ever Eat.  It’s hard to believe that 7 years of blogging has gone by. The Best Berry Muffins You Will Ever Eat My son…
  • Split Pea Soup With Ham

    Buff
    7 Dec 2014 | 7:22 am
    This is a reprint from our very first recipe posted in 2007 by Buff (aka Thomas Tilert).  All of the other contributers including Buff have moved on to other ventures but we still value their recipes. No photo with this, but split pea soup is one of my absolute favorites, and if my mom has ham bones, I stick it in a zippered bag and freeze it to take it home with me. An interesting note – when we were kids, my dad used to open cans of pea soup for us to have – before he started making his own. The only way he could get us to eat it was to add hotdogs to the split pea soup which…
  • Food News – Truvia Baking Star Video Contest

    Diana
    14 Oct 2014 | 9:21 am
    I wanted to share this quickly. I’m trying out the Truvia Brown Sugar Blend. It’s a blend of brown sugar and truvia – reducing the number of calories in your baking without losing the sweetness. The important part of this post is that you have today to post a video using Truvia Brown Sugar Blend (and/or Truvia Baking Blend)  in your baking for their contest.  It’s not much time and to help you out – here is a link to the where to find page - I had difficulty finding the Truvia Brown Sugar Blend, but the Baking Blend was a little easier to find.  The finalists…
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    Lick My Spoon

  • Roasted Strawberry Pavlova Cake with Coconut Cream

    Stephanie
    31 Mar 2015 | 1:19 pm
    Last week I shared this recipe for Balsamic Roasted Strawberries, and promised you a special dessert making good use of them…well here she is! This Roasted Strawberry Pavlova Cake is the loveliest of lovelies. You’ll typically see pavlovas as a single serving kind of dessert. Named after the Russian ballerina Anna Pavlova, probably because the cloud-like meringue shell resembles a poofy tutu, pavlovas are one of my favorite desserts. Light yet luxurious, and a textural delight. While you can certainly adapt this recipe to make individual pavlovas, I decided to go big and made a cake…
  • Balsamic Roasted Strawberries

    Stephanie
    27 Mar 2015 | 4:23 pm
    Strawberries are back!!! Spring has sprung, and while the re-appearance of fava beans and asparagus is exciting, it doesn’t hold a candle to the sight of strawberries at the market again! Juicy, sweet, and intoxicatingly fragrant, pick up a few baskets of these beauties this weekend and after you’ve popped enough of them into your mouth as is, roast them. But first toss them in a touch of sugar, a splash of balsamic, vanilla, and a pinch of salt and pepper. I know it sounds weird. But trust. Especially on the pepper part. It adds just the slightest hint of something unexpected, and when…
  • Sous Vide Beef Bourguignon

    Stephanie
    23 Feb 2015 | 8:05 am
    If this winter has you chilled to the bone, this Beef Bourguignon (or Boeuf Bourguignon if we’re being properly French) is just the kind of boeuf-y, hearty meal you need to warm you from the inside out. Serve this saucy stew with garlic mashed potatoes, a slice of crusty bread, cauliflower puree, or my favorite iteration, with golden puffs of crescent roll drops baked on top...  [READ FULL POST]
  • Grapefruit Campari Granita + Yogurt Semifreddo

    Stephanie
    16 Feb 2015 | 3:33 pm
    Sweet, tart, and refreshing, this pretty in pink Grapefruit Campari Granita + Yogurt Semifreddo situation is the perfect end to any meal. I’m smitten with the flavor combo here – the grapefruit and Campari will wake up your taste buds (Negroni lovers will pretty much die when they taste it) – and it is a match made in heaven with the yogurt semifreddo. It’s like a little game of tag between sweet and tart, a barely there kiss of bitterness, then a second rendition of sweet and tart. And the texture! It’s simply delightful. Icy and creamy all at once – it’s reminiscent of all…
  • Marijuana Edibles: Cannabis Goes Gourmet

    Stephanie
    5 Feb 2015 | 8:07 am
    Cannabis-infused treats are no longer limited to your pan of pot brownies made from a box mix. Nope, edibles are all grown up, and they have good taste. Even Ruhlman is weighing in on how to cook with cannabis. In 2014 legal marijuana sales in the US came in at an estimated $2.6 billion. That number is estimated to reach $8.2 billion by 2018. A big part of that number will be due to edibles. In Colorado (the first of four states to legalize the recreational use of marijuana), edibles are a major part of the cannabis market, accounting for 50% or more of sales at some retail shops. [caption…
 
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    Food Storage Made Easy

  • Food Storage Do-Over Week 14: Sanitation/First Aid

    Jodi and Julie
    15 Apr 2015 | 11:29 am
    We are excited to be starting week 14 of our Food Storage Do-Over 2015! If you didn’t catch last week’s post which talked about non-food items you can see it here. Remember this is a 17 week process that we will be going through together. If you want to join in with the group on Facebook click here. If you’d like to receive email notifications of each week’s do-over assignment you can join our mailing list here. Or you can always post in the blog comments with your progress as well! It is so much more fun and motivating doing it as a group so find a way to connect!
  • 3 Upcoming Educational Webinars

    Jodi and Julie
    13 Apr 2015 | 11:26 am
    We are so excited to announce that we have arranged three webinars this month, just for our Food Storage Made Easy readers. We are going to be exploring advanced topics and inviting experts on to share their knowledge with us and all of our readers. Here is the line-up and the sign-up links for each webinar. Hope to “see” you there! Understanding Red Cross Recommendations for Treating Water in an EmergencyPlease click here to reserve your spot and get an email reminder Date/Time: THIS WEDNESDAY, APRIL 15 at 6:00 pm Mountain Time Host: Glenn Meder of Survival Still Who Should…
  • Food Storage Do-Over Week 13: Non-Food Items

    Jodi and Julie
    8 Apr 2015 | 12:51 pm
    We are excited to be starting week 13 of our Food Storage Do-Over 2015! If you didn’t catch last week’s post which talked about comfort foods you can see it here. Remember this is a 17 week process that we will be going through together. If you want to join in with the group on Facebook click here. If you’d like to receive email notifications of each week’s do-over assignment you can join our mailing list here. Or you can always post in the blog comments with your progress as well! It is so much more fun and motivating doing it as a group so find a way to connect! In…
  • Food Storage Do-Over Week 12: Comfort Foods

    Jodi and Julie
    1 Apr 2015 | 10:25 am
    We are excited to be starting week 12 of our Food Storage Do-Over 2015! If you didn’t catch last week’s post which talked about fruits and vegetables you can see it here. Remember this is a 17 week process that we will be going through together. If you want to join in with the group on Facebook click here. If you’d like to receive email notifications of each week’s do-over assignment you can join our mailing list here. Or you can always post in the blog comments with your progress as well! It is so much more fun and motivating doing it as a group so find a way to…
  • Helius Rocket Stove

    Jodi and Julie
    30 Mar 2015 | 3:28 pm
    We recently had the opportunity to meet with Kris from Titan Ready USA and he showed us some of his products that we are excited to share with you. These products are simple but efficient solutions to some preparedness dilemmas we know we have faced and you may have as well. This post covers the Helius Rocket Stove, but be sure to check out the HERC tea light ovens as well. Scroll to the to bottom of the post to see a GREAT introductory deal offered only to our Food Storage Made Easy readers. We’ve seen a lot of rocket stoves around but this is the first one we have seen that…
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    Living the Culinary Life, Every Day.

  • Cheese 101: How to Store Cheese

    Stephanie Stiavetti
    8 Apr 2015 | 1:15 pm
    - Helpful tips on how to store cheese. –  Did it happen again? Did you spend $50 at your local cheese counter, and now you’ve got more cheese than a normal human being can possibly consume in a week? Don’t worry, you’re not alone. *sheepish smile* But now you’re faced with an important question: How are you going to store all this cheese, and will it go bad if you don’t eat it right away? How to Store Cheese, 101 Many cheeses can last a few weeks in the refrigerator, as long as they are stored properly. The goal is to let the cheese breathe while at…
  • Hold Up! Action Required!

    Stephanie Stiavetti
    9 Mar 2015 | 8:20 am
    As you’re probably well aware, I have a newsletter for my cooking projects, TheCulinaryLife and FearlessFresh. In the new plan for 2015, this newsletter is where I will teach you how to be a culinary ninja. First, I want to say that it’s been awesome having you as a reader and I really appreciate you being here. Since it’s almost spring, it’s about time I did a little mailing list housekeeping. My newsletter has grown a lot since I started it in 2010, and as a result there are a lot of folks who seem to have faded into the background. That’s totally…
  • 15-Minute Honey Thyme Orange Chicken Recipe

    Stephanie Stiavetti
    4 Dec 0001 | 4:00 pm
    - A super-fast orange chicken recipe for those “I don’t want to cook” nights. - I have a ridiculous number of cookbooks – over 700 at last count, and that was over a year ago – so at this point I’ve become very discerning over which cookbooks I’m willing to spend my money on. I mean, you can only own so many baking books before you see the same brownie recipe pop up 15 or 20 or even 50 times. To say I have cookbook ennui would be an understatement. Or maybe it’s not ennui; it just takes a lot more to give me excited about a cookbook these days. In case…
  • Cinnamon Apple Cake Recipe with Sour Cream

    Stephanie Stiavetti
    4 Dec 0001 | 4:00 pm
    - For this little birthday, as apple cake recipe that takes 15 minutes to prepare. - Guess what? My 8th year blog birthday just passed! That’s right — back on February 4, 2006, I wrote my very first post, about vegan cupcakes. The photo is ridiculous and I didn’t even include a recipe. Wow, things have sure changed. For one thing, this website was called “Wasabimon” back then, a weird nickname I’d picked up on BattleNet, an online gaming community. (Long story… I eventually became “NachoBiznatch” after that – another long story.)…
  • Dessert for Two: Valentine’s Day Coeur à la Crème

    Stephanie Stiavetti
    4 Dec 0001 | 4:00 pm
    - Valentine’s Day Coeur à la Crème – perfect for two. - If you’re looking for a perfect Valentine’s Day dessert for two (after your special Valentine’s Day cheese plate, of course), look no further than the classic coeur à la crème, which literally means “heart of cream.” A traditional French treat, coeur à la crème is anything but difficult to make, requiring only about ten minutes worth of actual work and then an overnight nap in the refrigerator. This recipe is basically a sweet, cream-cheesy filling poured into a heart-shaped mold.
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    Food GPS

  • Acid Trip

    Sean Inman
    16 Apr 2015 | 8:00 am
    Food GPS - Food. Drinks. People. I dropped acid last weekend. No, this column isn’t about drugs now and no it wasn’t the acid you probably are thinking of right now. It was pH education at Firestone Walker Brewing Co. led by Jeffers Richardson. The L.A. Beer Bloggers group was in Paso Robles to drink up the knowledge about the flavor and potency of acid and the philosophy of how Firestone Walker’s Barrelworks uses it in their range of sour beers. Richardson first led the group through a series of taste tests. Snifters of Lactic acid, Acetic acid and Citric acid were sipped to illustrate…
  • L.A. Beer Blast: The Best in Local Craft Beer

    Joshua Lurie
    16 Apr 2015 | 6:00 am
    Food GPS - Food. Drinks. People. The L.A. Beer Blast lets Food GPS readers know what’s new at select L.A. bars and restaurants with great beer selections. You’ll also discover beer-related events in the area. ACID TRIP Firestone Walker blindsided Sean Inman in a sour journey to Buellton and Paso Robles. Sour Opal is your Beer of the Week and Firestone Walker takes over Beachwood taps. Numbered establishments on the map correspond to information below for easy reference. Please note that craft beers rotate frequently at these establishments, and kegs might kick between the time we update…
  • Terrine Wood Roasted Suckling Pig Trotter (Dose of Vitamin P)

    Joshua Lurie
    14 Apr 2015 | 9:00 pm
    Food GPS - Food. Drinks. People. It’s not like Kris Morningstar had to convince anybody he’s a believer in pork. Terrine‘s chef/partner has built an impressive resume since his days at Blue Velvet, where he dazzled diners with wild boar tenderloin. Since then, at restaurants like District and Ray’s & Stark Bar, pork has been a key player. He even competed at Cochon 555. Now, he’s teamed with restaurateur Stephane Bombet and front of house maestro Francois Renaud on a patio-centric spot in Mid-City, and they’re featuring a pork-fueled Pig & Co.
  • Interview: Alvin Cailan (Eggslut, Ramen Champ + The Proper)

    Joshua Lurie
    13 Apr 2015 | 4:00 pm
    Food GPS - Food. Drinks. People. Alvin Cailan is an L.A. native who got a Business Management degree from California State University Fullerton and worked in construction before food took over his life. He attended Oregon Culinary Institute and worked for top Portland restaurants like Castagna and Ten 01. Cailan staged down the California coast in restaurants like Bouchon and Hatfield’s before signing on at M.B. Post. From there, he opened Eggslut with cousin Jeff Vales, starting with a truck before landing a counter at Grand Central Market. To start 2015, Cailan and Michael Sudjati teamed…
  • B.S. Taqueria Clams and Lardo Tacos (Food of the Week)

    Joshua Lurie
    13 Apr 2015 | 3:00 pm
    Food GPS - Food. Drinks. People. Chef Ray Garcia and former FIG running mate Jacob Shure, who heads front of house, recently opened B.S. Taqueria in downtown Los Angeles with restaurateur Bill Chait, taking over Mo-chica’s former home. Now you’ll find a pink, yellow and orange color scheme, along with kitschy-fun items like an elephant piggy bank, faux avocados, rows of decorative maracas hanging from strings, and a back room that resembles a cacti filled desert. I accepted a lunch invite to B.S. Taqueria and learned that Chef Garcia has also knows how to have fun with the menu,…
 
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    SippitySup

  • Homemade Relish is (Sometimes) Worth the Time and Trouble

    Greg Henry
    17 Apr 2015 | 10:06 am
    Who goes to the trouble of making their own condiments? That’s crazy talk, right? Ketchup, mustard and mayo are all available right off the shelves at any market in town. Put a little more effort into your search and you can find gourmets spreads like sweet jalapeño relish, harissa and creative tapenades too. So why would a fool like me spend his time dicing spicy raw jalapeños or chopping sweet bread-and-butter pickles into a couple of cups of homemade relish for something as common as a backyard hot dog? Certainly I’ve got better things to do. Right? Well, that really depends…
  • Is There a Dark Chocolate Nut Loaf Shortage?

    Greg Henry
    12 Apr 2015 | 9:00 am
    For some people chocolate is a guilty pleasure. The supposed sin is indulgence. I think these people are mostly worried about calories, and frankly I think most of them worry too much. Of course there are other people who have convinced themselves that there are enough antioxidants in chocolate to qualify it as health food. To that I say: don’t eat chocolate to be healthy. Stay healthy so you can eat chocolate. However, I have some news that should legitimately worry chocolate lovers and deniers everywhere. There’s a worldwide chocolate shortage going on. As you might expect with…
  • Blood Orange Cocktail with Gin or Bourbon

    Greg Henry
    10 Apr 2015 | 7:30 am
    I made myself a blood orange cocktail because it’s time (heck it’s past time) we raise our glasses to the fairest of the seasons. Spring is in the air – and in my cocktail glass. There’s fresh creativity blossoming everywhere. I think it’s time to bring some of that springtime freshness to our cocktails too. But what exactly does that mean? When it comes to spring cocktails one school of thought has us putting away the brown spirits and bringing out the clear spirits. That’s one way of thinking about seasonal cocktails. Still, there’s no rule that says…
  • Tzatziki Lamb Burgers: Getting it Just Right

    Greg Henry
    6 Apr 2015 | 12:38 pm
    Tzatziki Lamb Burgers. I’ve been on a lamb kick. It’s probably related to Spring Fever – even though until today, it’s been more like summer lately in Los Angeles. This burger was inspired by the lamb leftover from a de-boning exercise gone terribly wrong and a fun weekend in Palm Springs that included group training on grinding your own burgers. Which is interesting, because I didn’t think I needed to learn anything new about grinding meat. I’ve always used the blade attachment on the food processor and I’ve never been disappointed. I’m not a…
  • Sweet and Sour Lamb Stew: A Springtime Tradition

    Greg Henry
    2 Apr 2015 | 8:00 am
    There’s a sweet and sour story behind this Sweet and Sour Lamb Stew. Every year just before Easter I begin to think about lamb dishes. Maybe you do to. Most of my lamb fantasies involve big, whole legs of lamb. The kind with a frenched bone sticking out one end, looking like something Fred Flintstone would pack in his lunch pail over at Slate Rock and Gravel Company. Like Fred, I idealize a good piece of meat and generally believe that bone-in cuts are superior. Give me a bone-in rib-eye over its boneless brethren any day. I wouldn’t think about braising a pork butt without the…
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    Chez Us - The Daily Dish

  • Weekly Menu | Week 8

    Denise Woodward
    17 Apr 2015 | 12:15 am
    Happy Friday!  After receiving a few emails from readers asking for the Weekly Menu and Shopping List to be posted before Saturday, we decided to switch things up a bit.  A few of you mentioned that it would be handy as you do your list planning on Friday.  That being said, please take note of a few changes that will be happening over here on Chez Us.  The Weekly Menu (Le Weekly) will now be posted on Fridays.  Crushing On, will be posted on Monday;  I mean, we usually have more time to really Crush over the weekend.  And Taco Tuesday is coming back in May!     I hope you…
  • Fried Rice

    Denise Woodward
    8 Apr 2015 | 12:02 am
    I vaguely remember eating Chinese food as a kid.  We grew up in a small town with very limited resources for going out, which usually meant a home cooked meal was on the table instead.  There weren’t any options for take-out or delivery either.  I have a memory of a smoke filled restaurant with red vinyl booths that would engulf our tiny bodies.  It was in a casino the sound of money clanking around filled the air.  Platters of sticky food filled the tables, and tiny hands attempted to work chopsticks.  I also remember the fried rice, cleverly hiding overcooked carrots and what…
  • Duck Fat Smashed Roasted Potatoes

    Denise Woodward
    2 Apr 2015 | 12:02 am
    Most likely if you come to our house for dinner and meat is being served, this recipe for Duck Fat Smashed Roasted Potatoes will also be on the table.  Oh  my god, do I love these potatoes or what!  They are crispy on the outside and fluffy in the inside.  The best of both potato worlds. Inspired by a recipe I found a few years ago in Bon Appetit, I have been making the Chez Us version ever since.  What I really love about this recipe is the ease of starting it early in the day.  If, we are having company over (even if not) I will bake the potatoes early in the day or even the day…
  • Thyme eCookbook

    Denise Woodward
    1 Apr 2015 | 12:03 am
    We are really excited to finally share some news with you.  We are selling our first eCookbook called Thyme.  It is the first in a series of eCookbooks that we are collaborating with our friend Amy of A Healthy Life for Me.  Each eCookbook will be centered around a different herb, and will share growing tips whether you have a big garden or a tiny urban footprint.  We have also included tips on how to store your bounty once you harvest. 15% OFF with the code Thyme15   The eCookbook contains 21 pages filled with easy, healthy and delicious recipes, complete with gorgeous, drool…
  • Chocolate Drizzled Coconut Macaroons

    Denise Woodward
    30 Mar 2015 | 12:18 am
    When you asked most people what their favorite cookie is, the answer is usually chocolate chip or oatmeal.  Occasionally, a peanut butter, but not often.  When you ask Lenny, the reply is a coconut macaroon.  If we stop by a bakery or coffee shop, and there is a coconut macaroon on the menu, he has to try it.  He was having a terrible week recently, so I decided to surprise him by baking up a batch of these Chocolate Drizzled Coconut Macaroons. Most recipes for coconut macaroons use only egg whites, sugar and sweetened shredded coconut.  I do things differently.  First off, I do not…
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    Foodess

  • Honey-Mustard Pork Chops

    Jennifer Pallian
    12 Apr 2015 | 1:05 pm
    Tender oven-baked pork chops in honey-mustard sauce. Delicious, and super quick! The post Honey-Mustard Pork Chops appeared first on Foodess.
  • Oatmeal Peanut Butter Chocolate Chunk Cookies

    Jennifer Pallian
    9 Apr 2015 | 2:51 pm
    Super-chewy, peanut-buttery, oatmeal chocolate chunk cookies. The post Oatmeal Peanut Butter Chocolate Chunk Cookies appeared first on Foodess.
  • Spring Salmon Sandwiches with Pea Sprouts + Lemon-Dill Aioli

    Jennifer Pallian
    8 Apr 2015 | 1:02 pm
    Spring Salmon Sandwiches with tender, flaky salmon, sweet pea shoots, thin slices of crisp cucumber, and a bright aioli with dill, lemon zest and juice. The post Spring Salmon Sandwiches with Pea Sprouts + Lemon-Dill Aioli appeared first on Foodess.
  • Spaghetti and Meatballs

    Jennifer Pallian
    6 Apr 2015 | 2:35 pm
    In this hearty, comforting Spaghetti & Meatballs recipe, milk-soaked bread yields the most tender meatballs ever. The sauce is simple and delicious. The post Spaghetti and Meatballs appeared first on Foodess.
  • Masala Omelettes

    Jennifer Pallian
    1 Apr 2015 | 2:30 pm
    A flavourful, savoury-spicy Indian-style breakfast omelette, served with pita bread or roti. Made in 2 minutes! The post Masala Omelettes appeared first on Foodess.
 
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    80 Breakfasts

  • Caramel Croissant Pudding

    5 Apr 2015 | 6:54 pm
    Have you ever had one of those days when you just needed caramel, croissants, and rum in the morning?  Don’t we all just have days like that?  When only sugar, booze, and French boulangerie, will help?Well, if you are better able to manage your feelings, going out for a run or finding peace in your yoga class instead of calories in your pantry, then absolutely more power to you.  I wish I were that virtuous and disciplined.  But, just like the lady from where this recipe originated, when I feel up against it, it is carbs I crave.  And I have no qualms indulging…
  • Lemon Butter Chicken

    24 Mar 2015 | 8:17 am
    So many new places to eat are opening up these days.  Not just in my neighborhood (in which there are a lot of great new places to explore and turn into hangouts…yay!) but all over.  Our local dining scene has never been more vibrant.  It is truly a diners market where one has a dizzying array of choices.  There are those maverick independents whose delicious and creative offerings are the work of a brave soul armed with just his (or her!) passion and the desire to share it.  Then there is the multitude of seeds being sowed by big gutsy restaurant groups – whose…
  • Garlic Mushroom Quinoa

    15 Mar 2015 | 8:02 am
    Hi!  How have you all been doing?  Good I hope.  I’ve been under the weather this past week.  One of those nasty, unidentifiable bugs that make you feel generally lousy (runny nose, itchy throat, achy body) but not lousy enough to render you totally bedridden.  And if I’m not feeling lousy enough to be bedridden, then you know where I am…doing everything else but.  Slogging through work, going to meetings, cooking for my home (and for my blog…which incidentally is really the same sort of cooking), running errands, and then going to bed at night feeling…
  • Double Chocolate Pancakes

    5 Mar 2015 | 2:06 am
    When it’s time to do the grocery I always (ideally) like to fly solo.  When the whole brood comes along, things no doubt get crazy with all sorts of stuff mysteriously appearing in the cart by checkout time.  And don’t think this is solely from the little ones.  C always sneaks in some contraband – Vienna sausage, Spam, and his beloved instant noodles.  As far as little C goes, the aisles are both a treasure trove and a minefield…sugary snacks lurking in every corner and, gasp, again, the instant noodles.  As for the littlest one, although he has yet to learn…
  • Guava Bars

    22 Feb 2015 | 5:33 am
    So, I’ve been walking lately.  A brisk morning walk several times a week, as well as walking wherever I can vis a vis taking the car.  Although I have always espoused a life of decadence (i.e. rationalising my laziness), a pain au chocolat in one hand and a good book in the other, cozily ensconced in a mass of duvet covers, I can’t deny that time takes its toll on all of us unless we do something to counter it.  And so, a little movement is in order to get this old ticker in some semblance of satisfactory shape so I will be able to one day walk my now-little-ones down the…
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    Edible Garden

  • Whole Wheat (Atta) Chocolate Chip Cookies, step by step Recipe

    13 Apr 2015 | 5:09 am
    Learn how to make chocolate chip cookies with whole wheat flour (atta) and jaggery a healthier alternative to regular chocolate chip cookies.I prefer my cookies soft and fudgy, almost like brownies but still holding their cookie-shapes. This chocolate chip cookie recipe is not quite that but it's definitely a super quick way to get a tray full of warm cookies in a jiffy. Ever since I made brownies with atta, I have been sold on the earthy nutty flavour atta brings to baked goods. So more than the health factor, I love the taste and texture when adding atta to cookies and cakes. Jaggery…
  • Dal ki Roti Recipe, Make Soft Rotis with Dal Mixed in Roti Dough

    4 Apr 2015 | 2:03 am
    Dal ki roti is roti or chapati made by adding cooked dal or lentils to the atta (wheat flour) while kneading. My mom often experiments with various ingredients while kneading chapati dough including boiled and mashed potatoes, butter, ghee and pureed spinach, even cooked rice. However, this interesting idea was shared by a good friend recently. She has two kids and says it's tough to get them to eat dal as such so she just makes roti dough with cooked dal and other vegetables like spinach and tomato so that they don't realise they are eating all of these healthy things. Mothers and their…
  • Avocado Feta Smash on Toast, step by step Recipe

    30 Mar 2015 | 5:49 am
    Avocado and feta mashed together with a little lime juice, pepper and salt. It really doesn't get simpler than this but this sandwich, which can either be served open-faced or otherwise, is a very popular brunch item in Australia. Although very good quality feta cheese was available in Sydney and avocados were fabulous when in season, I never made avocado feta smash for our weekend toast in my entire year in Australia. I love cooking with avocado, especially after the doctor recommended a moderate portion of it in both TH's and my diet to bring up the levels of good cholesterol. We both love…
  • Dry Mushroom Peas Masala Recipe, Step by Step

    28 Mar 2015 | 9:50 pm
    Mushroom peas masala with onions and spices - a dry preparation of mushrooms and peas to with pulao or rotis and dal. This recipe works best with fresh mushrooms. I have used shiitake mushrooms but you can use whatever mushrooms you prefer os are available. If you have fresh peas as well, nothing like it, but I tend to use frozen peas mot of the time for its convenience.Other recipes with mushrooms and/or peas you may want to try:Mushroom kormaDingri dolma (with mushrooms and paneer)Mushroom peas curryMushroom tikkiGobi mushroom masala I went through a phase of making dry vegetable…
  • 8 Eggless Mango Recipes to use up Ripe Mangoes

    23 Mar 2015 | 5:35 pm
    Using up ripe mangoes in mango desserts is a great problem to have, unfortunately one I haven't been faced with in many years since mangoes are not cheap in Singapore or Australia but more importantly, they don't taste the same as our delicious Indian varieties. Summer is hot and humid but that also means we get to taste most of our favourite fruits by the dozens - mangoes!When we were kids, Amma used to buy all fruits seasonally from the wholesaler in baskets or boxes. We never bought 1 or 2 kilos of fruit, ever. With mangoes, we would buy them in 5 or 10 kilo wooden crates packed with hay.
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    The Gotham Palate

  • Balzem Brings Mediterranean Delights and Warm Energy

    admin
    26 Mar 2015 | 1:54 pm
    BY BETH KAISERMAN Balzem 202 Mott St. in SoHo balzem.com/646-837-7033   The air in Balzem was positive and lively as a few writers gathered for a menu with wine pairings. Wine racks and vintage mirrors lined the walls, and an orange glow filled the room. The warm and intimate space seats 58, with long communal [...]
  • French Bistro Serves Up Health-Conscious Fare – Review of Le Village

    admin
    8 Jan 2015 | 12:52 pm
    BY BETH KAISERMAN Le Village 127 E. 7th St. East Village (212) 539-0231 levillagenyc.com The Gotham Palate was invited to a menu tasting at Le Village, Chef Didier Pawlicki’s East Village bistro. Pawlicki, also owner of La Sirene and Taureau, highlights gluten-free, vegetarian and vegan fare here. Seeing any sort of nutrition information on a French [...]
 
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    The Italian Dish

  • Chocolate Cinnamon Babkallah

    [Elaine]
    27 Mar 2015 | 10:00 am
    I discovered this recipe last year and made it for my youngest son who loves both challah bread and chocolate. This is a cross between a chocolate babka and challah bread and it's so good.  I... A new post from The Italian Dish! Click the title to get all the delicious details!
  • Shrimp Risotto and a Whole Foods Gift Card Giveaway!

    [Elaine]
    10 Mar 2015 | 6:21 am
    Whole Foods is celebrating their Parmigiano Reggiano cheese again this year and they want to give a lucky reader a $50 gift card to use in their stores!  All you have to do is leave a comment at... A new post from The Italian Dish! Click the title to get all the delicious details!
  • March Pasta Making Class

    [Elaine]
    4 Mar 2015 | 6:00 am
    If you live in the mid-Michigan area, I'm announcing a Pasta Making Class in March:   Sunday, March 22nd, 2015 1-4 p.m. in my home Click on my "Cooking Classes" tab above for more... A new post from The Italian Dish! Click the title to get all the delicious details!
  • Strawberries Stuffed with Mascarpone Cheese

    [Elaine]
    10 Feb 2015 | 6:30 am
    If you're like me, most of the time for Valentine's I prefer to stay home and prepare a nice dinner myself. And it's not just because Valentine's Day is notorious for being a bad night to go out, but... A new post from The Italian Dish! Click the title to get all the delicious details!
  • Sara Jenkins' Italian Porchetta

    [Elaine]
    27 Jan 2015 | 6:00 am
      What do you do when you miss a dish that you can get in Italy but doesn't exist here? If you're Chef Sara Jenkins, you open your own storefront and start making and selling that dish. That's... A new post from The Italian Dish! Click the title to get all the delicious details!
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    chaos in the kitchen

  • Taco Stuffed Spaghetti Squash

    katie
    6 Apr 2015 | 7:42 pm
    Lots of changes in the chaos household this year!  We fixed up and sold the house, moved across the state, bought a new house, got new jobs, started new schools-so. much. change.  After more than a year, it is finally starting to settle down.  We’ve developed a rhythm-a lull in the chaos, you could say.  During this crazy, tumultuous time we have been making our favorites-our quick and easy-recipes over and over and over.  Now it’s time to start branching out again! Here in Austin, we have found a balance between work and family that we’ve been working towards for 14…
  • Quinoa and Roasted Vegetable Salad with Kale and Goat Cheese

    katie
    22 Mar 2015 | 7:49 pm
    Hurry!  Any minute it will be blazing, sweltering, too-hot-to-even-look-at-the-stove and you will have missed the narrow window where both roasted winter vegetables and the freshness of a spring salad can intermingle.  There is so much going on in this dish its a shame to qualify it as “just a salad.”  It is a platefull of superfoods, a medley of textures, hearty but health conscious.  Make everything at once and enjoy for dinner or take your time and store each component in the fridge for amazing desk lunches all week.  (...)Click here for the recipe Quinoa and Roasted…
  • Roasted Butternut Squash and Quinoa Salad

    katie
    13 Aug 2014 | 4:09 am
    Fall is fast approaching but we can enjoy a few more simple salads while it’s still a million degrees outside!  This easy quinoa salad is bright and fresh and interesting and makes a great side or even main course while sweating on a patio.  If you haven’t experimented with quinoa yet, this is a great way to get your toes wet.  Add chopped pecans or crumbled goat cheese, diced avocado, mandarin orange segments,  diced chicken breast or some grilled shrimp.  Its easy and forgiving and impressive at a party if you don’t save it all for yourself! (...)Click here for the…
  • Tomato and Cucumber Summer Salad with Feta

    katie
    10 Aug 2014 | 5:33 pm
    This is my perfect summer food.  You will see variations of this salad everywhere during the summer because it is truly best with the most amazing of garden or farmer’s market tomatoes.  My mom makes it with mozzarella pearls and adds diced avocado.  We also add chiffonaded basil when the garden is full of it or a bit of diced, sweet red onion.  I love it with roughly chopped garden tomatoes, like brandy wines.  Actually, I love it any way you make it but it’s especially delicious with an excellent creamy, aged feta.  You can use any flavorful Italian or Greek vinaigrette…
  • Nespresso VertuoLine: for the big cup lovers

    katie
    24 Jun 2014 | 7:15 pm
    Around here, we wake up with Nespresso every morning. Some mornings we wake up to a couple of Nespressos. each.  So I am delighted to share the newest in the line of Nespresso coffee makers-the VertuoLine!  The VertuoLine makes big American-style cups of coffee-perfect for entertaining, baking, and on mornings when even a double-shot won’t do the job.  This machine has the advantage of making both the big cups you need on early mornings and perfect espresso drinks for late nights and dessert pairings.  The best part is every cup-big or small-is topped with Nespresso’s…
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    RecipeGirl

  • Seafood Chowder

    Lori Lange
    16 Apr 2015 | 3:00 am
    This soup reminds me of summering on the East Coast beaches: Seafood Chowder Every summer, I spend a good chunk of time in a beach area south of Boston with my family.  I love it.  I look forward to it every year from the day we leave until the day we are able to return!  One of the things I love most is that we can pick up amazing, fresh seafood every single day.  This is the perfect soup to make if you have access to a great, fresh seafood medley.  I live in Nevada now… and there isn’t any fresh seafood in sight.  So for this recipe I opted to use a bag of mixed seafood…
  • Roasted Pork Protein Bowls with Rosemary Vinaigrette

    Lori Lange
    13 Apr 2015 | 3:00 am
    Here’s a new idea for a meal that we enjoyed immensely:  Roasted Pork Protein Bowls with Rosemary Vinaigrette My husband was just commenting recently that he has not experienced a great main dish salad for quite some time.  He lamented that they’re always the same old thing… nothing new… and nothing very filling or exciting.  I told him I was prepared to serve up a new kind of “salad bowl” that I thought he’d really enjoy.  This one would be loaded with protein: roasted pork, hard-boiled eggs, garbanzo beans, and quinoa, and I’d tuck as…
  • Greek Spinach Pie

    Lori Lange
    9 Apr 2015 | 7:00 am
    Here’s a dinner recipe that I absolutely LOVE:  Greek Spinach Pie I’ve always, always been drawn to Greek food of every kind.  I love lemon.  I love spinach.  I love feta cheese.  I love dill.  And I adore lamb!  So if you were taking me on a hot date and you took me to a Greek restaurant, I guess you could say I’d be pretty happy.  (I’m married though… so that hot date would have to be with my hot husband).  This Greek Spinach Pie recipe is a homemade version of the traditional spanakopita with a couple of twists.  This version utilizes three cheeses:…
  • Best Bake Sale Cookies: Oatmeal Chocolate Chip

    Lori Lange
    6 Apr 2015 | 3:00 am
    This is the absolute best bake sale cookies recipe:  Oatmeal Chocolate Chip Cookies It’s a great time of year (spring… summer) to start thinking about having a fundraising bake sale for your child’s school, your church, your library, a charity group, etc. To have a successful fund-raiser, you will need a supply of awesome baked goods that are going to draw in a crowd and rake in the cash. These cookies are a universal favorite with just about everyone. They are dense and buttery and delicious!Continue Reading Best Bake Sale Cookies: Oatmeal Chocolate Chip... ©2015…
  • Citrus Roasted Asparagus

    Lori Lange
    2 Apr 2015 | 3:00 am
    Here’s an easy side dish recipe that utilizes fresh asparagus:  Citrus Roasted Asparagus I hope you’ve discovered that roasting vegetables is just about the best thing ever.  Have you?  I roast peppers, onions, butternut squash, zucchini and cauliflower.  I’m admittedly quite obsessed with the whole vegetable roasting process.  There is something magical that happens when you roast vegetables.  They’re GOOD that way!  Today I’m showing you a roasted asparagus recipe.  My usual way to eat asparagus is to just steam them and eat them with a little…
 
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    Tamarind and Thyme

  • Bone Daddies Shackfuyu

    Su-Lin
    15 Apr 2015 | 2:49 pm
    It may or may not be known (ha! Probably the latter) that I’m not a fan of the ramen at Bone Daddies. I find it’s just packed too full of stuff to enjoy – it’s a bit over the top. When I first heard about Shackfuyu, I assumed it was another ramen joint and ignored it but soon reports started coming in about the dishes served there and I realised it was more like an izakaya but with intriguing fusion style foods. We thought of popping in one evening but found the place absolutely packed. Back up plan: return for lunch on Easter Sunday, when it’s possible to drop…
  • Broccoli and Bacon Carbonara

    Su-Lin
    9 Apr 2015 | 2:42 am
    Spaghetti carbonara has to be one of the best store cupboard pasta dishes that one can whip up in the time it takes for the spaghetti to boil. We’ve only just discovered that the addition of something green is absolutely brilliant as it helps cut the richness a little and you certainly feel better about getting your greens in even with such a quick meal. While I’ve seen recipes for courgette carbonara, we like the addition of broccoli. Broccoli keeps for ages in our fridge and well, I just feel courgette can be a bit boring at times. Adding the broccoli doesn’t add any time…
  • Poisson d’Avril at Brasserie Zédel

    Su-Lin
    3 Apr 2015 | 3:39 pm
    In France, the first of April is also full of pranks in France. The tradition is poisson d’avril (April fish) – children try to stick paper fishes onto their friends’ backs and when it’s discovered, one shouts “Poisson d’avril!”. Simple but effective. On the day at Brasserie Zédel, they went all out for the event, with paper fish to stick on someone’s back at each place, fortune telling fish, and beautiful dark chocolate fish to take home. I was there on invitation – Blai and I actually find ourselves there quite regularly. It almost…
  • Yami in New Malden

    Su-Lin
    28 Mar 2015 | 4:14 pm
    We have Korean food on the brain and especially the Korean food in New Malden. I’m keen for us to try all the restaurants in the area but for our last two visits, we’ve stuck with one about which we’ve heard good things – Yami, located on the high street. We first visited for lunch one Sunday and I was surprised to discover that their lunch menu was available all through the week. There’s no barbecue meats on it but there’s a very good range of dishes. We selected a few and to my delight, three banchan were brought to our table; there was kimchi, spicy…
  • CheeMc in Elephant and Castle

    Su-Lin
    21 Mar 2015 | 9:35 am
    There’s a bus that takes us directly from Croydon all the way to Elephant and Castle – it’s a ridiculously scenic route as the route rolls up and down a number of hills. This route has also introduced me to a number of neighbourhoods and, of course, new restaurants in those hoods. One that caught my eye on Walworth Road in between Camberwell and Elephant and Castle was the slightly absurdly named CheeMc. It turns out that Chi-Mc is the Korean compound word for Korean fried chicken and beer, an extremely popular combination there and in China, thanks to the export of Korean…
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    Jacqueline Church .com

  • Coming Home – a Japanese Lunch to console myself

    Jacqueline Church
    30 Mar 2015 | 1:35 pm
    Leaving Ecuador was harder than I thought. Leaving Guayaquil wasn’t hard, it was leaving Galapagos, then San Cristobal…THAT was hard. Even though Guayaquil was dark in the rainy early morning, I wasn’t prepared for Boston snowy, sleety, gray, and yucky. I had to keep telling myself “but you LOVE Boston” it’s just hard to remember why. I was thinking of the blue-green waters of Galapagos, the color hovers somewhere between emerald and sapphire. The lovely, lazy sea lions sleeping on the beaches we shared, swimming by on our snorkeling outings, and even…
  • 30 Days of Vitamix: Vert du Jour (Green of the day smoothie)

    Jacqueline Church
    16 Feb 2015 | 11:13 am
    Green smoothie of the day – today’s green smoothie has a smooth frothy texture, fiber, a bit of protein and lots of refreshing sweet-tart flavor. Sweetness comes entirely from the citrus and we get an antioxidant boost from the matcha and the mint. With a Vitamix you can blend oats and even seeds into a perfectly smooth drink. Enjoy! Ingredients: 1/2 Granny Smith apple 1/2 Sumo (or other) orange 1 1/2 small Japanese (or English) cucumber Two small frozen kale chunks* two springs fresh mint leaves, stripped off stem 3 TBSP oats soaked in water ten minutes 1 tsp matcha small handful…
  • 30 Days of Vitamix: Chocolate peanut butter banana smoothie – The Un-chunky Monkey

    Jacqueline Church
    12 Feb 2015 | 11:13 am
    Yesterday started out with a frenzy of work, the early morning punctuated by the image of some gorgeous brownies topped with salted peanut butter frosting. Occupational hazard of food writing is that you get a steady stream of enticing food images and recipes every minute of every day. I was so tempted. Brownies, after all, are so quick to make. But the day was stacked. I began to think of simply scooping peanut butter with hunks of chocolate. Not that I’ve ever done that before. Of course I have. Then I remembered Red, AKA my sexy new pro Vitamix. I decided to make a smoothie version…
  • Thoughts on the Boston Globe Travel Expo

    Jacqueline Church
    9 Feb 2015 | 11:36 am
    As a Globe Correspondent, I was invited to attend the 10th Annual Boston Globe Travel Expo at the Seaport World Trade Center last weekend. Cruises dominated the areas nearest the entrance and Aruba had a huge presence. All I could think was “Norovirus” and “Natalee Holloway”. I moved quickly past both. I wanted to see what companies might be offering different travel experiences – who would be using technology in interesting ways? Who would be talking about reducing the carbon footprint or eco-tourism? Who would speak to the traveler not looking for a family…
  • See you at the Boston Globe Travel Expo!

    Jacqueline Church
    7 Feb 2015 | 9:40 pm
    So excited to be heading to the Boston Globe Travel Expo. I’m looking forward to the culinary demos, meeting old friends and editors, and making new acquaintances. While many of my regular readers know about my focus on food, they may not be as familiar with the travel writing I’ve done. As much as I love food, it was travel that first inspired me. From my earliest days, I would lose myself in the Canary-bordered National Geographic Society magazines. How I loved learning about far-flung places around the globe. Secretly, I made lists of destinations: Xi’an and the armies of…
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    Food Hunter's Guide to Cuisine

  • The Great Arizona Picnic

    The Food Hunter
    18 Apr 2015 | 7:00 am
    By: Bethany Bonomolo As part of the 37th annual Scottsdale Culinary Festival, we were lucky enough to attend one of the main events: the Great Arizona Picnic. The Great Arizona Picnic features samplings from many local restaurants, chef demonstrations, live music and a host of other culinary vendors. Other events in the six day festival include themed cocktail parties, luxurious dinners and contests, all designed to raise funds for the Scottsdale League for the Arts. When we arrived at the picnic, we didn’t know where to start. We needed a plan, or did we? Should we study the map to find…
  • Fromager d'Affinois Cheese Review

    The Food Hunter
    17 Apr 2015 | 4:00 am
    By: Brandi O'Neil I will take almost any opportunity to eat cheese so I jumped at the chance to sample three specialty cheeses made by Fromagerie Guilloteau. The cheeses are made in France and use cow's milk which give them a smooth and creamy texture, similar to brie. Known as a double-cream cheese, they yield a higher protein and calcium content. My family's favorite of the bunch was the blue cheese which we enjoyed on both burgers and crumbled into salads. With a pungent scent, the blue cheese is robust and full flavored. I think the best use for this cheese would be in dressing…
  • Peas with Pecorino & Mint

    The Food Hunter
    15 Apr 2015 | 4:00 am
    By: The Food Hunter Sweet & succulent peas are not only the epitome of springtime they are also a nutrition powerhouse. It is said that eating peas can improve heart health, protect your eyes and help meet daily iron needs.  The recipe below features one of my favorite food combinations; sweet peas with mint. The shaved pecorino adds a hint of nuts to the flavor profile, but don't hesitate to substitute with another cheese like goat, feta or even blue. Serve alongside your preferred cut of meat for a quick hassle-free meal. Peas with Pecorino & Mint 2 cups water 1 cup shelled…
  • SaltRock Southwest Kitchen at The Amara Resort Sedona

    The Food Hunter
    13 Apr 2015 | 4:50 am
    By: The Food Hunter Set back from the main road that runs through beautiful Sedona is the recently remodeled Amara Resort & Spa. The tree lined Kimpton property on the banks of Oak Creek has recently undergone an extensive remodel. The new look is modern-native with detailed accents throughout the property and in the guests rooms, that match the surrounding dessert terrain. The resort's beautiful heated negative edge pool is located off the lobby and offers amazing views of the red rocks. There's also a large grassy courtyard with comfy chairs and fire pits. This is a perfect spot to…
  • Featured Mixologist Taylor Hall & Her Harlemese Sangria

    The Food Hunter
    10 Apr 2015 | 4:00 am
    By: The Food Hunter Today’s featured mixologist is Taylor Hall, of McCoy's at the Fort Lauderdale Marriott Pompano Beach Resort & Spa. When Taylor started working in Pompano Beach, the hotel’s cocktail menu consisted of just 12 frozen drinks. Guests were sticking to the daiquiris; nothing seemed fresh or exciting. She wanted locals and travelers alike to experience something one-of-a-kind at McCoy's, the on-property oceanfront bar. Having worked closely with the chef of a specialty restaurant at her last position, Taylor began pairing food with exceptional drink to create an authentic…
 
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    Flanboyant Eats™: Latin Fusion Cooking & Tasty Travels Under Pressure!™

  • Two Reasons to Visit Alba, Italy: White Truffles and Hazelnuts

    Chef B
    16 Apr 2015 | 8:22 am
    This article is the first of a 3-part series I’m writing on Alba’s White Truffle Festival and Celebrity Cruise executive chef, John Suley. You definitely want to tune in to the other posts 2014 was a great year in my wanderlusting around the globe. A few Caribbean islands and Mexico …
  • Cuban-Style DIY Beef Jerky or Carne Seca Estilo Cubano

    Chef B
    13 Apr 2015 | 11:42 am
    This is not Cuban. Far from it. From everything I know about my Cuban food, beef jerky is the furthest thing from delectable food. It’s unheard of.  We know nothing of the like. But, we are huge carnivores. Since Cuba is a pretty great representation of virgin, natural land, the …
  • Spring Into a Healthier, More Beautiful You {Food & Lifestyle SMT} 2.24.15

    Chef B
    7 Apr 2015 | 9:57 am
    As a TV spokesperson, my job will sometimes invite me to go on media tours, in this case a satellite one, to share expert advise on food, cooking, lifestyle trends, etc… This last bilingual SMT was with Honey Bunches of Oats and their newest brand, DOVE and their latest trend …
  • Salted Caramel Popcorn w/ Mango Habanero Jerky {and a TODAY Show Video}

    Chef B
    3 Apr 2015 | 8:44 am
    Yes, you totally read that right. I made salted caramel popcorn, mostly like anyone else out there that loves the recent en trend snack, but with a serious twist. It was only about 5 or 6 years ago that all things salted caramel became popular. I made a pistachio …
  • Ginger and Chile Mango Lassi with Coconut

    Chef B
    27 Mar 2015 | 4:34 pm
    This week kicked my butt… from every angle. I will not give its wrath any more energy by indulging you (or me) in its fury but let’s just say I can’t tell you how thrilled I am to embrace this Friday. Every intention I set out to execute was curve-balled …
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    Farmgirl Fare

  • Friday Dose of Cute: Have a Fun Weekend.

    Farmgirl Susan
    17 Apr 2015 | 12:54 pm
     Treat time in Donkeyland. (Love longears? Lots more donkey pics here.)Any plans this weekend? We're staying around the farm as usual (by choice). Joe will be busy with lawn care and yet more vehicle maintenance (not by choice). Last week we had to sneak along the gravel back roads into town in our back up back up vehicle so we could go vote. Sometimes I wish the guys at the auto parts store didn't know us quite so well.On the other hand, lawn care means the grazing fields are also growing up, and that's just what we want this time of year. The sheep and donkeys are very tired of…
  • Monday Dose of Cute: Bear's Annual Tradition

    Farmgirl Susan
    13 Apr 2015 | 6:54 am
    He tiptoes through the tulips. . . and then he pees on them.Wishing you an enjoyable week!Want to get to know Bear better? Look here and here and here.© FarmgirlFare.com, the real life foodie farm blog where we don't document everything that happens.
  • Recipe: Confetti Egg Salad with Salami, Olives, Scallions and Pimentos

    Farmgirl Susan
    6 Apr 2015 | 9:00 am
    Egg salad gets pepped up with black olives, pimentos, salami, scallions, and parsley. Colorful, fun, and it uses up a dozen hard boiled eggs! (recipe here)I've been making this protein-packed Confetti Egg Salad since 2007 and still love having a bowl of it in the fridge. It's a fun dish for a picnic or potluck, makes a quick and filling lunch, and is a great healthy snack. I've even eaten it for breakfast.The grated eggs give it a very nice, spread-like texture, and you can adjust the amount of mayonnaise to suit your taste. Put it on crackers, use it as a sandwich filling (perhaps on some…
  • Recipe: Easy Chive and Sharp Cheddar Cheese Scones

    Farmgirl Susan
    3 Apr 2015 | 9:42 am
    These simple yet impressive scones are perfect for breakfast, brunch, and beyond (recipe here).Light and moist on the inside, with a pleasant little crunch on the outside, my Savory Chive and Sharp Cheddar Scones are full of flavor and made with softened cream cheese instead of butter.They would be lovely for an Easter brunch or Mother's Day lunch, but they mix up so quickly you don't need wait for a special occasion to serve them.Offer them warm from the oven instead of rolls: plain, buttered, or with cream cheese, goat cheese, or homemade herbed yogurt cheese. I like to split and…
  • Growing Your Own Fresh Herbs: My Six Easy To Grow Favorites in the Kitchen Garden

    Farmgirl Susan
    2 Apr 2015 | 7:42 am
    Dividing and planting chives, one of my favorite herbs in the kitchen garden. Read more about them and my five other easy to grow favorites here.Homegrown culinary herbs are an inexpensive luxury. They're easy to grow, cheap to keep, don't require lots of space or attention, and aren't usually bothered by diseases and pests, making them perfect for the organic garden. They're pretty to look at, bursting with flavor, and far fresher than those pricey little packets at the store, which may have been sprayed with toxic chemicals.Have you always wanted to try growing your own herbs? Early spring…
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    Tiny Farmhouse

  • This Week in the Garden: Late March

    Amy
    29 Mar 2015 | 4:21 pm
    Alternately, we could call this post “This Week in Thawing” because we’re not really outdoor gardening so much here. Not to belabor the fact – surely you’ve heard enough about New England’s awful winter, but, yes. There is still snow on the ground here at the end of March. Snowed last night, in fact (though the one inch that dropped is now gone, thankfully). However, what’s left of the four blizzard winter snowfall is such a small amount now that it is actually starting to feel like spring. And we have seeds started indoors, which feels like a small…
  • Roasted Butternut Squash Mac and Cheese

    Amy
    11 Feb 2015 | 10:10 am
    On a rainy, rainy night the first week in December, we – and by “we”, I mean JR, me, and 10 others – first sampled the dish that would inspire this one. Ooohs and ahhhhs ensued as the dish was passed around the table, just one bite for each of us, then back to the lucky woman who had actually had the brains to order it. We – all 12 of us – were at Al Forno in Providence for a birthday celebration, and the other Amy at the table – the smart one – scored the winning dish of the evening, called (something along the lines of) Pasta with Pumpkin and Four Cheeses. If you’ve…
  • This Week in the Garden: Early January

    Amy
    11 Jan 2015 | 3:16 pm
    That’s right. There may be snow on the ground, and temperatures may have dipped low enough that when uttered out loud, the temp is prefaced with a curse word, but earlier this week – what seems like an eternity ago now, given the cold blast – earlier this week, we harvested thyme. In January. In New England. We have had cold frames in the past, but this year, with the installation of a new herb bed, we decided to use hoops and a row cover to extend the season a bit. JR drilled holes into the raised bed to provide footings for the hoops, formed the hoops from 1-inch diameter…
  • Happy 2015

    Amy
    4 Jan 2015 | 2:13 pm
    Hi there! As we start the new year, I want to thank you for visiting me here, and wish you a year filled with love, joy, and plenty. May the seeds you sow bloom beautifully, may all your meals be delicious (even those on the run – after all, we’re going for the ideal here!). May your days be filled with work you enjoy and when not working, may they be filled with fun, good friends, and time with those you love. And may both the big and the little things in life bring you great joy. Happy 2015 to you!
  • Easy Orange-Cranberry Sauce

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

  • OmniMount Combo Kit (Giveaway!) + Grandma’s Oatmeal Chocolate Chip Cookies

    Shanna Mallon
    17 Apr 2015 | 5:22 am
    In the time since we last spoke, Tim and I have gone to our first baby shower together (and it was thrown for us) (!!), hosted our first overnight house guests in our halfway-renovated home, spent time with my side of the family and Tim’s side of the family and been showered with unbelievable future-grandparents-uncles-aunts generosity from both, spent a weekend in Asheville being fed homemade croissants and trying to explain einkorn to total strangers at a giant fair, paid our taxes (ooooouch) and gotten pretty addicted to a new kitchen gadget we’re excited to share here today.
  • Einkorn Rye Chocolate Chip Pancakes

    Shanna Mallon
    27 Mar 2015 | 9:55 am
    I woke up this morning wanting chocolate chip pancakes, so after Tim and I split an apple (fruit in the morning every morning!), these einkorn rye beauties, studded with melted chocolate throughout, were side by side with us at our computer screens. I went with rye because of the bag of rye flour in our freezer, which came in my first Thrive Market order last week. (Short sales pitch: Have you heard of Thrive Market yet? They say they’re Costco meets Whole Foods. And while they’re not paying me to tell you this, we did sign up to be affiliates after joining the service, because,…
  • Babymoon Getaway to Alpharetta, GA!

    Shanna Mallon
    23 Mar 2015 | 9:30 am
    From big-name shopping to luxurious, family-friendly outdoor spaces to on-point attention to detail everywhere you look, Alpharetta, Georgia wowed us from the moment we arrived. Here’s a look at all the things we loved about the gorgeous, inspired Tech City of the South, set just four hours south of Nashville. A week ago, all we knew about Alpharetta, Georgia was that its chef-driven restaurants were getting a lot of attention and that big-city Atlanta wasn’t too far away. Now, after a weekend babymoon getaway to Awesome Alpharetta, I can tell you it is all that and more. The…
  • Orange Ginger Sunshine Smoothie

    Shanna Mallon
    14 Mar 2015 | 9:03 am
    When I first met the man who would become my husband, back in 2010, he was wearing a hooded sweatshirt and had kind eyes and I decided within a few short hours that I liked him very much. He drank raw milk and talked openly about the mom he’d lost and never seemed like he was trying to sell himself to me, not once. As soon as I knew I liked him, I wanted him to like me, obviously, since that’s the way we humans work (although honestly I have fought years of wanting even the people I don’t like to like me, because that’s how the little gods of approval and affirmation…
  • Buckwheat Cheese Crackers with Rosemary

    Shanna Mallon
    3 Mar 2015 | 2:10 pm
    We were at the store to pick up a cart’s worth of water when I spotted it: a red box of those classic yellow cheese crackers in someone else’s load. I haven’t had cheese crackers like those in six years or more, but as soon as I saw them, just like that, I couldn’t get the salty, cheesy taste of them off my mind. When we got home, it turned out we were out of all flours but buckwheat, but then I spotted this recipe online. And if you, like me, don’t immediately think buckwheat when you think cheese cracker, let me tell you, this recipe could be the thing to make…
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    White on Rice Couple

  • For the Love of Blogging, Disney and Food Blog Forum

    Todd & Diane
    3 Apr 2015 | 12:16 am
    It all started on a beach in Mexico back in 2009 when Jaden and I first had a crazy idea about starting a community where we could share and encourage others to do more of what they love with their food blogs. In retrospect, it doesn’t seem that crazy now, but back in the earlier days of food blogging there really weren’t many small communities that accomplished what we envisioned as friends-helping-friends. Fast forward to 2015, sitting in a room full food bloggers and feeling all the great energy that goes along with sharing and caring, this nutty idea felt like it was truly…
  • Tokyo Food Journey with ANA & Video of Coffee Culture

    Todd & Diane
    27 Feb 2015 | 4:56 am
    Tokyo has always been on our our favorite cities in the world to visit. On our first visit we hopped on a plane in 2009 on an impromptu personal adventure trip and it was one of the best trips of our lives. We still remember all those delicious and wonderful moments in Tokyo. The food, style, culture and coffee was better than we had even imagined. (...)Read the rest of Tokyo Food Journey with ANA & Video of Coffee Culture (764 words) © Todd & Diane for White on Rice Couple, 2015. | Permalink | 11 comments | Add to del.icio.us Post tags: The post Tokyo Food Journey with ANA &…
  • Our Favorite Hokolo Giveaway on Great.ly and A Great Baked Egg Breakfast

    Todd & Diane
    17 Feb 2015 | 3:46 am
    It’s not very often that we share giveaways here on the blog because we really have to get super excited about new products that are unique and different. There’s so much great hand made products out there, it’s hard to decide what to write about. So much great shopping, so little time! But we’ve been introduced to GREAT.LY a few months ago and are really loving what they’re doing over there. GREAT.LY is all about shopping and selling handmade, one of a kind products made by awesome designers and artists around the country. The GREAT.LY community is for…
  • Japanese Yuzu Sherbet Recipe & Eating In-Flight with ANA

    Todd & Diane
    11 Feb 2015 | 3:45 am
    Hi Friends, we’re back from a beautifully-chilly winter in Tokyo and it feels so great to be back home where it’s a consistent 75 degrees F. Funny how spoiled we are when we’re able to head to the dog-beach for weekly romps in the Southern California Pacific Ocean. We feel so lucky to hop on a plane for work, explore new cultures, foods, traditions and come back to share our adventures with you. And best of all, to share recipes inspired from our trip. It’s hard to not want to get back in the kitchen to cook up food that blew our minds from amazing trips. After this jaunt to Tokyo,…
  • What’s it like to eat at Tsukiji outer market? A Video for you to taste.

    Todd & Diane
    6 Feb 2015 | 4:11 am
    Hello from gorgeous Tokyo! We’re here for a week on a feasting adventure and cultural photo project thanks to a wonderful collaboration with All Nippon Airways (ANA). We shared our inspired recipe for this trip a few days ago. You can read about it here We’ve made the most of our 3 full days here so far. There’s so much to share, we don’t know where to start. Exploring food culture and photographing Tokyo’s diverse culinary scene has been incredible. We wanted to give you a glimpse and taste of what it’s like to be at one of our favorite places in the…
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    Bay Area Bites

  • Yes, You Can Make Great Non-Dairy Yogurt at Home

    Kate Williams
    18 Apr 2015 | 9:23 am
    Non-dairy yogurt is tricky. The options available for purchase at most grocery stores suffer from too much sugar or an abundance of thickeners and stabilizers, and the one successful non-dairy yogurt I’ve tried is wildly expensive. These problems make sense, though — plant-based milks don’t have the same protein, sugar, and fat structure as cow’s milk and so they behave much differently when inoculated with yogurt cultures. But these issues don’t mean that there isn’t a way to eat good, cultured non-dairy yogurt. You just have to make it yourself. The process isn’t exactly easy,…
  • Raising Minimum Wage: We’re in This Together

    CUESA
    18 Apr 2015 | 1:02 am
    On Wednesday, food workers and other low-wage earners around the country rallied to increase the federal minimum wage to $15, which would more than double the current federal rate of $7.25 for untipped and $2.13 for tipped workers. In the Bay Area, where rents have soared by 44% over the last five years, steps are already underway to make this goal a reality. Following the passage of Measure FF with 82% of the vote last fall, Oakland raised the city’s minimum wage from $9 to $12.25 this year. At the same time, San Francisco voters passed Proposition J, which will incrementally raise the…
  • How The Food Industry Relies On Scientists With Big Tobacco Ties

    NPR Food
    17 Apr 2015 | 11:42 pm
    This story is excerpted from an investigation by the Center for Public Integrity, a nonpartisan, nonprofit investigative news organization. The food industry regularly turns to a small group of scientists — including several with ties to Big Tobacco — to determine whether additives it is adding to food products are safe. And these relationships often allow food companies to avoid a rigorous pre-market government safety review, according to a Center for Public Integrity review of publicly available data. Critics of the system that ushers new food products to market say it is rife with…
  • Check, Please! Bay Area Season 10 Premiere!

    Wendy Goodfriend
    16 Apr 2015 | 7:53 am
    Check, Please! Bay Area Season 10 premieres tonight at 7:30pm on KQED 9. See alternative airtimes to watch the show on TV. The episode will also be available online this evening on the Check, Please! Bay Area website. The restaurants reviewed in this first episode are Cosecha, a Mexican restaurant in Oakland’s Swan Market with dishes made daily from fresh locally-sourced ingredients; Bull Valley Roadhouse, comfort food off the beaten path in Port Costa; and Michael Warring in Vallejo which serves molecular cuisine presented artfully with personalized service in an intimate setting. In…
  • Bay Area Bites Guide to 10 Favorite South Bay Indian Restaurants

    Jeff Cianci
    15 Apr 2015 | 3:04 pm
    Indian cuisine has a broad audience in the Bay Area ranging from those who may be enjoying the complex flavors and smells for the first time to those who regularly visit a favorite restaurant which serves a dish that invokes memories from home. A cuisine that excites the senses, regional Indian dishes cover a wide spectrum of flavors, ranging from spicy and pungent chicken Chettinadu to the subtly sweet and creamy saag paneer. The massive country is home to many different styles and flavors, each influenced by geography and various cultural traditions within the country. In the South Bay…
 
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    Umami Girl

  • A Hot Mess: Grilled Cheese with Sauerkraut and Dijon

    Carolyn
    16 Apr 2015 | 8:43 am
    Of course I knew it wasn’t a good idea to search “hot mess” on Urban Dictionary. Maybe it’s because I watched the whole two seasons of Broad City in as many days, but I couldn’t stop myself anyway. Turns out it wasn’t a good idea. It was a great idea. Here’s what the top entry said: […]
  • Nut Loaf. Trust Me.

    Carolyn
    9 Apr 2015 | 10:34 am
    Yesterday evening at 5:23 we were slipping pungent, silky pieces of Taleggio onto a few crackers for a snack and settling in to start our homework. Then, in a surge, the lights went out, and everything that beeps was beeping. We heard a noise so loud that I’m convinced I saw it. And the telephone pole with the […]
  • A Musical Visit to Tallinn and Helsinki

    Carolyn
    26 Mar 2015 | 1:02 pm
    Here’s something I don’t talk about much: I sing. Kind of a lot. Not just in the car (though, come on, definitely in the car), and usually not just that awkward kind of sidewalk singing where you’re wearing your noise-canceling Beats by Dre headphones and assume you sound awesome. (It’s not your fault — you paid […]
  • Colcannon Cheddar Skillet Cakes

    Carolyn
    18 Mar 2015 | 5:36 pm
    I was going to try to pass off this recipe as the perfect day-after meal for St. Patrick’s Day, to use up all your leftover colcannon. Then it would be your fault if you hadn’t made colcannon yesterday. What a shameful person of Irish and/or non-Irish descent, or actual Irishperson, you would have been. But […]
  • Crispy Shiitakes / Shiitake Bacon / House Arrest

    Carolyn
    11 Mar 2015 | 1:13 pm
    Ooh, baby. Just one look at these crispy, savory, slightly smoky shiitakes and I’m weak in the knees. Just kidding. The knee weakness is a result of muscle atrophy. And the muscle atrophy is from my house arrest. House arrest is our new term for snow days followed by Mom I’m Tired Can’t I Just […]
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    Marx Foods Blog

  • Venison Tenderloin w/ Salsa Verde & Potato Dumplings

    Matthew
    17 Apr 2015 | 8:07 am
    Venison Tenderloin w/ Salsa Verde & Potato Dumplings Tender medallions of venison tenderloin served atop potato dumplings (essentially large gnocchi) with a bright, herby salsa verde. Wine Pairing: Malbec from Argentina Ingredients:                                       Makes 2-4 Servings 1 Venison Tenderloin 2 + 1 tbsp Unsalted Butter 1 tbsp High Heat Oil (Canola, Grapeseed or Safflower) ½ cup Chicken Stock ¼ cup Red Wine ½ tsp Sherry Vinegar Salt Optional: Pea Shoots for Garnish Potato Dumplings: 1 lb Russet Potatoes ½ cup Cake Flour 3 Egg…
  • Veal Crepinettes

    Matthew
    13 Apr 2015 | 8:08 am
    Veal Crepinettes with Green Apple Vinaigrette, Beans and Braised Cabbage Wine Pairing: White Bordeaux Crepinettes are essentially homemade sausage formed into patties and wrapped in a layer of caul fat. The caul fat holds the meat together while cooking as a casing would, while melting into the surface of the meat to help keep it moist. In this recipe we’ve paired veal crepinettes with a bright green apple vinaigrette and tangy-sweet braised cabbage. Ingredients:               Makes 6-8 Servings Veal Crepinettes 3lbs Grass-Fed Veal Chuck Roll 1 cup Fresh Mixed Herbs (we…
  • Pan-seared Quail w/ Mole Sauce

    Matthew
    9 Apr 2015 | 8:07 am
    Pan-seared Quail with Mole Sauce Delicate, tender quail floating on a layer of earthy, sweet, spicy, rich mole.  Don’t let the number of ingredients in the mole sauce scare you, the recipe is very simple and the results are delicious. Serve one quail per person for six light meals or appetizers, or two quail per person for full entrées. Wine Pairing: Spanish Garnacha Ingredients:                                       Makes 3-6 Servings 6 Semi Boneless Quail Fresh Cilantro Sesame Seeds, Toasted Lemon High Heat Oil (Canola, Grapeseed, Safflower, etc)…
  • Edible Flowers Food Photography Challenge

    Becca Lee
    8 Apr 2015 | 10:27 am
    Love food? Love flowers? Love food photography? Well, have we got a challenge for you! We’re looking for 9 food bloggers with a knack for food photography to compete in our latest blogger contest- the Edible Flowers Food Photography Challenge! Edible flowers can bring a little wow factor to almost any dish, be it a gorgeous dessert, a cocktail, a salad, or a plate of scrambled eggs (really). For this challenge, we want you to use your photography chops to demonstrate the versatility of these beautiful ingredients, so instead of just photographing the edible flowers alone, we want to see…
  • Venison Denver Leg Steak w/ Sweet Potato Puree

    Matthew
    6 Apr 2015 | 8:03 am
    Venison Denver Leg Steak w/ Prosciutto Vinaigrette & Sweet Potato Puree A venison Denver leg is the whole leg deboned and separated into its component muscles for easier cooking.  You can use the muscles as small roasts or cut them into medallions.  Despite being a leg cut, Cervena Denver legs are very tender. Here we’ve seared and roasted a pound of Denver leg, then sliced it against the grain and served it with a tangy, rich prosciutto vinaigrette over a creamy sweet potato puree. Delicious! Wine Pairing: Northern Rhone Syrah…
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    Alosha's Kitchen

  • Chicken Chorizo Patty Melts

    3 Apr 2015 | 2:44 pm
    Chicken Chorizo Patty Melts adapted from Sunny AndersonIngredientsPatties:1 pound ground chicken8 ounces fresh chorizo (I use my homemade version)2 cloves garlic, minced2 teaspoons dried oregano1 teaspoon kosher saltOnions:1 tablespoon butter1 tablespoon oil2 large sweet onions, slicedKosher salt and freshly ground black pepperSandwich:4 oblong/rectangular flat breadsShredded sharp cheddar cheeseKetchup, for servingMethodIn a large bowl, gently but thoroughly combine the chicken, chorizo, garlic, oregano and salt. Form into four equal patties, roughly the shape and size of the bread you will…
  • Venison Tortelloni Bake

    1 Apr 2015 | 10:02 am
    Venison Tortelloni Bakeinspired by Nevada FoodiesIngredients1 tablespoon olive oil1 lb ground venison (or lean beef or turkey)1 medium sweet onion, finely chopped4 cloves garlic, minced8 oz fresh spinach, chopped1 14.5-oz can tomato sauce2 teaspoons dried basil2 teaspoons dried oregano1/2 teaspoon red pepper flakes1 teaspoon salt16 ounces refrigerated cheese tortelloni (see notes)4 oz shredded mozzarella (see notes)1 oz finely shredded Parmesan cheeseMethodPreheat oven to 400 degrees. Heat oil in a large skillet over medium heat. Add venison and saute for 4-5 minutes, breaking into small…
  • Southwestern Chicken Stew

    20 Mar 2015 | 10:57 am
    Southwestern Chicken Stewadapted from Lemons for LuluIngredients1.5 lbs boneless, skinless chicken thighs, cut into chunks1/2 large sweet onion, chopped1/2 red bell pepper, diced1 jalapeno, seeded, diced3 large cloves garlic, grated1/2 tablespoon cumin1/2 tablespoon oregano (I use Mexican)1/2 tablespoon kosher salt1/2 tablespoon chile powder (I use New Mexican)1-1/3 cup frozen corn1 15-oz can black beans, drained, rinsed1 15-oz can petite diced tomatoes, drained, rinsed7 oz can diced green chiles, undrained1 quart chicken broth (or water)1/2 cup half and halfOptional for garnish: cilantro,…
  • Easy Chicken, Chorizo and Shrimp Paella

    11 Mar 2015 | 11:05 am
    Easy Chicken, Chorizo and Shrimp Paellaslightly adapted and with thanks to Iowa Girl EatsIngredients2-1/2 cups chicken brothPinch of Spanish saffron (SEE NOTES)drizzle of extra virgin olive oil1 lb boneless skinless chicken thighs, chopped8 oz Mexican chorizo (I use my homemade version)1 large shallot or 1/2 red onion, choppedSalt and pepper3 cloves garlic, minced2 vine-ripened tomatoes, chopped1 tablespoon paprika1/4 teaspoon cayenne pepper1 cup long grain white rice6-8 oz frozen shrimp (small or extra small is fine)1 cup frozen peasMethodBring chicken broth and saffron to a boil in a small…
  • Balela

    26 Feb 2015 | 10:33 am
    BalelaIngredients2 (15 ounce) cans chickpeas, drained and rinsed2 (15 ounce) cans black beans, drained and rinsed1/2 cup (packed) chopped fresh mint1/2 cup (packed) chopped fresh parsley1/2 large red onion, diced1 pint grape tomatoes, halved (or 4 roma tomatoes, chopped)Dressing:1 large jalapeno, minced2 large cloves garlic, grated2 tbsp olive oil2 tbsp lemon juice1/4 cup apple cider vinegarSalt and pepper to tasteMethodIn a large salad bowl, lightly mix together the chickpeas, black beans, mint, parsley, onion, and tomatoes.In a small bowl, whisk together the jalapeno pepper, garlic, olive…
 
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    foodista.com

  • Minty Cantaloupe, Strawberry and Pomegranate Salad with Honey Lemon Dressing

    sheriwetherell
    17 Apr 2015 | 2:07 pm
    A simple fruit salad brightens any menu regardless of the season. This beautiful salad featuring cantaloupe, strawberries, pomegranate seeds, and mint is tossed with an easy dressing of lemon juice and honey, both of which add an unexpected burst of fresh flavor.
  • Whole Roasted Carrots with Cumin and Red Wine Vinegar

    sheriwetherell
    17 Apr 2015 | 2:01 pm
    Roasting carrots heightens their natural sweetness and adds depth of flavor to this simple yet glorious vegetable. Tossing them with a bit of olive oil, red wine vinegar, cumin, salt and pepper turn this easy dish from wow to wowza!
  • Southern Inspired Praline Peach Pancakes

    lrodrigues
    17 Apr 2015 | 6:35 am
    Praline peach pancakes are a wonderful way to begin your morning.  Inspired by the ripe and juicy Georgia peaches, these pancakes have double the peach flavor.  The pancakes themselves are made from a combination of peach yogurt, heart healthy baking mix, low fat milk and brown sugar.
  • Quick and Easy Chicken Dinner Recipes

    ajeanroy
    16 Apr 2015 | 7:50 pm
    With warmer weather, we all seem to get a little bit busier. Now that our schedules are bursting with things to do and places to go, it's more important than ever to have quick and easy meals ready to serve in a flash. Eating a home cooked meal just got a little easier. 
  • Classic French Asparagus with Hollandaise

    lrodrigues
    16 Apr 2015 | 4:30 pm
    Asparagus with hollandaise is a classic French dish that is perfect for spring.  This simple yet elegant side dish can served at any meal of the day.
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    Meal Makeover Mom KITCHEN!

  • A Recipe for Banana Mango Overnight Oats + My New-Found Love for Oats

    Liz
    15 Apr 2015 | 3:02 pm
    Add great flavor and good nutrition to your family’s morning meal with this easy-to-make recipe for Banana Mango Overnight Oats.When I was a kid, my mom never served oatmeal (or any hot cereal) for breakfast. Turns out that when she was a kid, her mom made hot cereal every single day. After one too many bowls, my mom — who is now 82 years old! — still can’t stand the sight of it.Boo hoo. Sigh, sigh. I was deprived.Your family will love this #breakfast #recipe for Banana Mango Overnight Oats: nutritious,…Click To TweetI’ve always liked oatmeal and…
  • 2015 Dietary Guidelines Recommendations + a Recipe Roundup {Podcast #264}

    Meal Makeover Moms
    8 Apr 2015 | 2:28 pm
    Eat more fruits, vegetables, whole grains, seafood and more sustainable, plant-based meals … and eat together as a family: Those are just a few of the 2015 Dietary Guidelines recommendations, which are deliciously illustrated here in the following 25-plus nutritious recipes.They’re not officially out yet, but back in late February, recommendations for the upcoming 2015 U.S. Dietary Guidelines were released, and we liked what we saw! On this week’s Cooking with the Moms podcast, we dig into the 500 page report with the help of fellow dietitian and Better Than Dieting…
  • A Roundup of a Dozen Healthy Egg Recipes for Easter {Podcast #263}

    Meal Makeover Moms
    26 Mar 2015 | 6:31 am
    Eggs and Easter are a delicious and nutritious combo, so this year, we rounded up a dozen (ha ha, get it?) recipes from some of our favorite dietitian bloggers to keep your little Easter bunnies—and you—happy and healthy.On this week’s Cooking with the Moms radio podcast, we share two new MMM recipes for Chirp, Chirp Deviled Eggs and Eggy Asparagus Omelet Pie, give a shout out to the health-boosting recipes shared below, and dish about the amazing health benefits of eggs. Read on, click around, tune in, and happy eating!12 delicious and nutritious #egg recipes from some of…
  • Eggy Asparagus Omelet Pie is Too Cute for Kids to Resist

    Meal Makeover Moms
    25 Mar 2015 | 8:49 am
    Celebrate spring with the season’s freshest asparagus, and use it in this playful, savory pie that everyone at your table will love.From late March to June, you’ll find fresh, local asparagus at the market. Asparagus contains folate, fiber, vitamin C, and iron, and it’s versatile too. Add it to omelets and quiche, grill it, or steam and then toss with olive oil, kosher salt, and pepper for a simple side dish.We love asparagus, and we also love eggs, another superstar ingredient in this recipe. They’re inexpensive, available year round, and they’re packed with…
  • Chirp, Chirp Deviled Eggs … And 4 Surprising Nutrition Facts About Eggs

    Meal Makeover Moms
    22 Mar 2015 | 12:08 pm
    These adorable deviled eggs will delight your kids on Easter … or any time of the year. Even though they look fancy, they’re incredibly easy to make. No worries: You will NOT experience a Pinterest fail when you make them.We love eggs … yolks included. In fact, if you toss the yolks away because you’re fearful of dietary cholesterol, read on, because we’re gonna bust that myth wide open.Our Chirp, Chirp Deviled Eggs begin with hard-boiled eggs. Here’s a link to our How-To Guide for Making Hard-Boiled Eggs in case you’re looking for a tried-and-true…
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    SaltShaker

  • The Pleasant “Pop” of a Pomegranate Seed

    dan
    15 Apr 2015 | 7:28 am
    The new dish of the week, and still a work in progress… It may have gotten overly complicated – I started playing with this dish for my recent broccoli post – the idea of a broccoli pesto (blanched and shocked broccoli florets processed with toasted Brazil nuts, garlic, dried peperoncinos, olive oil, salt and pepper. Numerous ideas danced through my head, and what other flavors to combine with it? Somehow, I ended up with roasted butternut squash, and a combination of capers, parsley, pomegranate seeds, and toasted squash seeds. The first stab was a raviolón, a large…
  • Another Hamburguesa Round-Up

    dan
    12 Apr 2015 | 7:37 am
    I’ve been fitting in hamburger reviews here and there as part of my Bite Marks series and prior to that in whatever I happened to name my casual dining out. But I thought it might be time for another concentrated look at one of our favorite expat casual meals. The original one was, wow, almost nine years ago! The list of burgers has gotten longer and longer – and there are still more places to try, let alone, some of the oldest reviews are probably worth revisiting. Eventually. Okay, this is a tough one. I really, really, want to like Wayback Burgers, Armenia 1231, once again in…
  • On the Air

    dan
    9 Apr 2015 | 9:20 am
    For those who missed Shari Bayer’s All in the Industry podcast yesterday, we got her nod for the Solo Dining segment. We’re almost at the end of the show (the 40 minute mark), but the whole thing is well worth listening to! You can also add her show to your lineup on Stitcher or iTunes – for folk in the industry especially, well worth a weekly listen! Copyright © 2015 SaltShaker. This feed contains copyrighted photos and text from SaltShaker. If you are not reading this material in a feed aggregator or by e-mail subscription, the site you are viewing may be guilty of…
  • “B” is (also) for Brócoli

    dan
    8 Apr 2015 | 9:35 am
    Okay, that was short-lived. Doing these alphabetical explorations as classes didn’t work – for two reasons. First, I heard back from the couple of folk who attended the first two – I guess it just hadn’t clicked in that these would be experimental, i.e., that some stuff might not be totally worked out, and that they weren’t going to be learning tried and true recipes and going home with a few pages of them to stick in a notebook and haul out once a year to make one or another. And second, on my side, I felt like I was having to rush the exploration of a single…
  • Bite Marks #14

    dan
    6 Apr 2015 | 6:56 am
    In which I wander about, trying one foodstuff or another, and introduce you to places new, remind you of places old, recommend or warn, and generally natter on. Sometimes it’s the little things, like a moist, delicious carrot cake topped with thick, rich, creamy frosting (albeit slightly more sugary than I personally prefer), along with great coffee and fresh juice blends, a solar-powered charging station for phones and tablets, yes, you read that right, and a cute view overlooking a small park. You can find all that here in Recoleta at Be Juice, Barrientos 1586, just off Av.
 
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    LoveFeast Table

  • Giveaway Couture Dreams ChiChi Linen Throw

    Chris Ann
    13 Apr 2015 | 10:04 am
    LoveFeast Shop & the ladies from Couture Dreams were reunited at the NYC Market again this year.  It was fun to catch up and to have that in-real-life connection, complete with a quick little plan for some fun! We’re excited to announce a Couture Dreams / LoveFeast Shop Giveaway on our Facebook Page!  All you have to do is 2 quick steps to be entered: like our Giveaway Post and comment to win this beautiful Chichi Linen Throw! Vist our LoveFeast Shop Facebook page to enter now! We love the exquisite details on this Chichi Linen Throw, along with the relaxed style, and the added…
  • Favorite Spring Recipes & Pretty Tables

    Chris Ann
    2 Apr 2015 | 11:04 am
    Spring tables,  indoor gardens, centerpieces inspired by nature, one-of-a-kind, handmade porcelain dishes,  simple pleasures, and popping souffles!  Here’s some of our favorite spring inspiration for pretty tables and some of our favorite spring recipes. Click on photographs to find links to recipes, inspiration & products from LoveFeast Shop!   Visit LoveFeast Shop for more inspiring finds!
  • Love The Home You Have Challenge

    Chris Ann
    30 Mar 2015 | 9:21 pm
    Would you like to read a book that gets you inspired to care for and create a home where you feel happy and content?  The book, Love The Home You Have, is like having a “coffee talk” date with a friend who puts it to you straight, with a touch of warmth, humor and heart.  It’s a little pep talk that to inspires you to love your home a little bit more. I’m honored to have been invited to complete a simple Love Your Home Challenge inspired by the new book, Love The Home You Have, written by my blogging friend Melissa @ The Inspired Room. From time to time we all get…
  • Celebrate St. Patrick’s Day with Free Shipping

    LoveFeast
    16 Mar 2015 | 11:19 am
    Happy St. Patrick’s Day from LoveFeast Shop! We hope you take advantage of our FREE SHIPPING on St. Patrick’s Day. Grab the gifts and pieces you need this spring. Start a collection of one-of-a-kind porcelain dishes, or purchase the adorable Trix Bunny Bowl (this month’s 15% off promotional item). FREE SHIPPING starts tomorrow! Visit LoveFeast Shop to see more!
  • Canvas Bags From LoveFeast Shop

    lovefeasttable
    12 Mar 2015 | 1:23 pm
    We love these zippy little canvas bags!  They are a great spring gift item to have on hand, a perfect Easter basket filler, a hand bag organizer, teacher gift, wedding gift for bride or bridesmaid, and graduation gift! Perfect Idea for a bride-to-be:   Fill the “Be Prepared” Canvas Bag with mints, needle & thread, nail file, and other emergency necessities!       To see the complete collection of Canvas Bags visit LoveFeast Shop! LIKE OUR PAGE ON FACEBOOK & CHECK OUT THIS GIVEAWAY: Which Canvas Bag is your favorite?
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    MANGO and GINGER

  • Mixology Engineering

    Kit Pollard
    10 Apr 2015 | 7:13 pm
    This cocktail guide, published by the US Forest Service in 1974, is absolutely the best. Cool vintage drawings, way more precision than necessary, detailed keys.According to Esquire, it's the work of Red Ketchum, a Forest Service engineer who passed away in 2005. Apparently, he drew them as sort of a joke but they ended up in the for-real archives anyway. Possibly by mistake...but what a glorious mistake that is.At any rate, I love every part of it. The pictures are cute...and full of solid information. I like a little precision in my cocktails.When someone else is making them, that is. I…
  • Fiddle heads and Fries

    Kit Pollard
    10 Apr 2015 | 11:12 am
    This week is Spring Break which, without fail, means I have non-stop work.But we have had time for a couple treats, including a last minute dinner at Food Market on Monday, where I ate a lot of good things - most notably, an intensely savory and awesome dish of chicken with fiddleheadsAnd today, Dixon and I went to DC to go to the Spy Museum, which was super cool but very crowded.After the museum, we grabbed Shake Shack burgers and fries for the train ride home. I haven't been to the Baltimore Shake Shack yet...but we loved what we are (also, we were starving).And now? We're still on the…
  • Pretty!

    Kit Pollard
    31 Mar 2015 | 4:54 am
    It's been a while since I posted pictures of random, pretty, outdoor tables. This morning, this table is doing it for me:It's a garden party that was hosted by Laurén LaRocca and Marlan Willardson of Twink + Sis, then posted on Domaine Home and, where I found it, on the FWx blog.And it is pretty, pretty, pretty. Ghost chairs + rustic table + thick marbled placemats? I am allll over that.
  • Muddling Through - and a Spring Cocktail

    Kit Pollard
    26 Mar 2015 | 6:01 am
    Embarrassing confession time: Last December, Arctic Chill sent me a cocktail muddler...and I left it in the box until last Friday. It sat on my kitchen counter, a daily reminder of what a slacker I am. ("Muddling" is not the only thing on my to-do list that's lingering.)Last Friday, on the first day of Spring, the weather sucked but it seemed like as good a time as any to get muddling.Last week, in honor of Spring, I packed up a bunch of booze from our house, along with some fruit and mint, and carted it over to Kyle and Mary's house - with the muddler, of course. I didn't have a recipe -…
  • Going Green

    Kit Pollard
    19 Mar 2015 | 6:36 am
    As ever, the month of March is all about the Irish around here.We started the month with our annual Fake St. Patrick's Day celebration. This year, the party was held at Ryleigh's Oyster Hunt Valley, where two amazing bartenders took care of a crowd that was dozens strong for four straight hours.After years of just meeting for drinks, last year, FSP became a benefit (thanks to Rasim's smart suggestion). This year, we raised over $2,500 for the MLD Foundation. Not bad for some afternoon drinks! The money was raised by selling koozies, raffling off baskets including donations from local…
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    Mango & Tomato

  • What To Do With Extra Matza Crackers: Matza Brei Meets Fried Rice

    16 Apr 2015 | 12:17 pm
    Passover is over. Did you celebrate? My friend Cindy brought over a box of matza and a container of harosetz for me, so that was basically the extent of my celebration. That, and matzo ball soup. For days I was thinking about what to make with leftover matza crackers. In the past I've made matza brei, and it was really good, but I did not want to make the same thing again. That's when a crazy
  • Meatless Monday: Pinch Of Yum's Soba Noodles In Black Pepper Sauce With Tofu & Vegetables

    13 Apr 2015 | 12:18 pm
    If you are following the Meatless Monday movement, I have your dinner tonight planned out for you. You can get the Soba Noodles in Pepper Sauce With Tofu and Vegetables done in about 30 minutes and have plenty of leftovers for lunch tomorrow. My friend at work told me about the soba noodles she made from Pinch Of Yum, and I thought the recipe sounded flavorful and easy to make and printed it
  • Too Much Food, Not Enough Time! Best Bites: San Francisco Trip Highlights

    9 Apr 2015 | 11:29 am
    Hi, all! It's almost the weekend! Do you have any fun plans? I am planning to maybe finally unpack from my birthday trip to San Francisco. Yes, it's been two weeks already...I'm a slacker. Above is a photo of me (on the left) and Anna. If you haven't yet, make sure to read my recap of Muir Woods & Wine Country day trip and all the other things we did/saw while in San Francisco. Today I'd
  • Things To Do and See: San Francisco Trip Highlights

    7 Apr 2015 | 8:31 am
    If you read my post from last week on Muir Woods & Wine Country, you know that I spent my birthday with my twin in San Francisco. No, it was not a press trip (I know some of you have wondered about this). We paid for our airfare, hotel and all the food. Luckily, however, we got a few awesome freebies from San Francisco Travel which enabled us to take Muni, Trolley Car, a night tour of the city
  • Day Trip To Muir Woods & Wine Country: San Francisco Trip Highlights

    2 Apr 2015 | 1:34 pm
    At the beginning of each year, Anna and I start thinking about our birthday vacation. Since we are twins, we always try to spend our birthday together. In the past, we've celebrated in Chicago, Dallas, DC, on a Caribbean cruise and in Puerto Rico, just to name a few places. Last year we spent our birthday in Minneapolis. Yes, it was quite cold, but we had a great time nonetheless. This year,
 
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    Unbreaded Site

  • Energy Efficient New Homes

    Emma
    15 Apr 2015 | 1:36 am
    There will not be a single person who will be able to get away with not following any of the building permits and codes. If you are the type of person who would love to have a home that is very energy efficient then you will want to make sure that you are doing the right things to bring you in this direction. There are some people who would prefer to have a modern style for their new home. The great thing is that in today’s society there are a lot of people who have noticed that there are new homes which are being built that have a very unique sense of style to them. There are the homes…
  • Boost your business with a custom sign.

    Amanda
    6 Apr 2015 | 7:38 am
    One of the most important parts about running a successful business is your marketing strategy. If people do not know who you are and what you do, there is no way that they can give you their business. It may seem like a no-brainer, but having a recognizable sign outside of your business is an important step in your marketing strategy. Without a sign, people will get frustrated not being able to find your store front easily. There is nothing worse than driving to a place of business, and not being able to find it because they don’t have a big enough sign out front. By getting a custom…
  • 6 Guiding Tips for an Effective Celebrity Marketing

    Emi
    4 Apr 2015 | 6:39 am
    Famous people especially the celebrities have always been very good salesman.  Showing the public a familiar face is one of the easiest and fastest methods for companies to make brand representations in the minds of the consumers.  When a widely loved actress or a famous athlete endorses a brand or a product, it would immediately be famous and gain credibility. Here are some guiding tips to be efficient in employing celebrity endorsements: 1. Prepare the layout for celebrity marketing. Plan for the best and get ready for the worst.  As part of the process in celebrity endorsements,…
  • How LEDs Screens Work

    Emi
    2 Apr 2015 | 2:45 am
    Light emitting diodes or rather LEDs for short is a simple device that we owe a lot to. They have revolutionized modern electronics in quite the way. They can have many different functions and you can even find the in almost every device. Among these devices would be transmit info remote controls, light up watches and digital clocks. They even serve the function to inform you when the appliance in turned on. When many diodes are formed up together, they can become as one whole display screen on a TV or on traffic light signs. So to put it simply, LEDs are really just little light bulbs that…
  • Reasons you should invest in a gym management software

    Caroline Yates
    31 Mar 2015 | 7:43 am
    So, you have opened the business of your dreams. You own and manage a health club, and you couldn’t be more excited by it. Your health club has been your dream for years, and you have finally gotten it up and running and at a point where you feel good about your progress and your continuing success. Great! But what about the management side of things. Your health club has all the makings of a long term success story, but if you don’t have the right tools and systems in place to continue that success, you will be in for a harsh reality check. The honest truth is that while you are…
 
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    In Jennie's Kitchen

  • easy, homemade granola bars

    Jennifer Perillo
    13 Apr 2015 | 8:56 pm
    The transition from winter to spring is quite incredible to watch happen here. It seems we were buried under a couple feet of snow just a few weeks ago. Then today I noticed tractors roaming fields, prepping the land for a new growing season. Still, I’m not quite ready to exhale and pack up my […] Continue reading the rest of this post at www.injennieskitchen.com.
  • blood orange sour mix

    Jennifer Perillo
    31 Mar 2015 | 7:15 am
    Yes, it’s a busy week around here indeed. Kind of funny when you think about it. I leave the country for vacation, and there’s all this posting happening here. I accepted two client projects recently without realizing they were scheduled to share within days of each other this week, so that explains the flurry of […] Continue reading the rest of this post at www.injennieskitchen.com.
  • kale, almond & shiitake mushroom fried rice

    Jennifer Perillo
    30 Mar 2015 | 7:15 am
    Note to my readers: Compensation for this recipe was provided by ConAgra PAM via Mode Media. Any opinions expressed are not indicative of the opinions or positions of the sponsor. As always, the words and stories shared are my own. Some nights I wonder why I put the energy and effort I do into dinner. […] Continue reading the rest of this post at www.injennieskitchen.com.
  • how to make brown butter

    Jennifer Perillo
    29 Mar 2015 | 12:30 am
    Just a quick check in to say hello. I’ve spent far too much time working this weekend, but it’s all for a good cause. We’re Montreal bound for spring break this week, so I’m trying to cram seven days’ worth of work into two. Yes, I know. It’s colder there than it is here, and […] Continue reading the rest of this post at www.injennieskitchen.com.
  • monday, monday

    Jennifer Perillo
    23 Mar 2015 | 5:58 pm
    I realize the general consensus regarding Mondays is that they’re an unwelcome event. I prefer to see them as a wipe the slate clean kind of day; a new beginning, of sorts. Way back when, Mondays used to be mommy and me day. Virginia was still a wee one, and only went to daycare four […] Continue reading the rest of this post at www.injennieskitchen.com.
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    Marinate Me Baby

  • Tandoori Fish Recipe

    Brian Child
    17 Apr 2015 | 2:30 am
    In my book, the cuisine of India has such a wide variety of regional flavors.  There is such a range of diversity in the climates, occupations, and soil type the cuisines that are yielded from. These... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • Love Bug

    Danielle Edwards
    16 Apr 2015 | 6:17 pm
      [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • Devil’s Sweat

    Danielle Edwards
    16 Apr 2015 | 6:16 pm
    [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • Episode 22 | The Future of Food, Cocktails and Taxes

    MarinateMeBaby
    15 Apr 2015 | 9:58 pm
    It’s Tax Day in America! Brian and Dani sit down to discuss the food industry and how our history may be an indication on how we face the future issues facing us.  Oh, and we share fantastic... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • McDonald’s Special Sauce | Big Mac Sauce Recipe

    Brian Child
    15 Apr 2015 | 8:25 am
    If you are like me and love McDonald‘s Big Mac hamburger, or like to do the ‘secret’ menu and add Mac Sauce to your $1 value menu hamburger then you should know the basics on how to... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
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    Midtown Lunch

  • Untamed Moves Beyond Sandwiches

    Dan
    17 Apr 2015 | 8:06 am
    Untamed, purveryors of large braised meat sandwiches, are branching out beyond sandwiches to meat plates. As you can see from their helpful illustration, each plate features meat, veggies, and grits, and they start at a hefty $11 each (and that’s for a veggie plate!). Now, normally I’d say a sandwich beats a plate any day, [...]
  • Find Comfort From the Elusive Spring Inside HanaMichi

    KarenL
    16 Apr 2015 | 8:15 am
    In need of a warm culinary hug from all the bipolar weather recently? Impatient to see some blossoms and leaves on the trees already? HanaMichi comforts the senses on all those fronts. And with too many lunch specials on 32nd Street in the $15+ range, Hanamichi’s menu is a sight for sore eyes with several [...]
  • Hide Chan’s Lunch Specials Hit the Sweet Spot

    Yvo
    15 Apr 2015 | 7:42 am
    This is a very old picture I dug from the archives. It’s been eons since Midtown Lunch even breathed Hide-Chan’s name, which is unfortunate. In the 4+ years since it was mentioned here, a lot has happened; Totto opened directly underneath it (that link has a far more recent photo of what the front of [...]
  • Biryani Cart Is MIA on 46th Street

    brianhoffman
    14 Apr 2015 | 10:55 am
    It’s possible that they are just at their health inspection which occurs every two years and is notorious for taking weeks, but I have not seen Biryani Cart on 46th Street in close to a month now. I was alarmed this past Friday when I spotted a nearby imposter cart with the creative name “Biryani [...]
  • Free Cone Day At Ben & Jerry’s is Upon Us

    Andrea H
    14 Apr 2015 | 5:00 am
    The weather is warmer, and coincides with a free ice cream cone giveaway at Ben & Jerry’s. Luckily, both NYC shops are in Midtown: on the concourse level at Rockefeller Center, and on 44th btw. 7th+8th. You can snag your freebies from noon to 8 p.m.
 
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    Burp!

  • 4 Recipes In Honor of #InternationalWaffleDay

    26 Mar 2015 | 10:39 am
    It's International Waffle Day.  So, there's no better time to think about... waffles. And, lest you think they're just for breakfast, we'd like to help to change your mind.If you're a fan, you definitely want to check out these recipes.Cornmeal WafflesLet's start off with the basics -- a good solid waffle. These cornmeal waffles are light. And crisp. And flavorful. And the cornmeal gives them just the right amount of "oomph" to push them right past "good" and so far into "fabulous" that we have to just take a moment, right now, to reflect.Fried Chicken & Waffle SandwichThis beauty…
  • Chicken Apple Meatballs with Bourbon Sauce

    22 Jan 2015 | 1:29 pm
    We're not here to sell anything.Nor are we here to tell you what to eat.OK -- maybe take that last part back. We are totally here to tell you what to eat. And these meatballs are it.Tender. Savory. And Bourbon!What more do you need to hear?I could sell you on the fact that grated apples add both moisture and a bit of flavor to the meatballs, ensuring they aren't dry.If I tell you they are brushed with butter and baked, does that make them additionally tempting?AND they have cheese in them!  Cheese, people. Delicious Parmesan cheese.What if I told you they keep nicely in a crockpot and…
  • Best of Burp! Top 5 Posts of 2014

    8 Jan 2015 | 7:41 am
    It's become a tradition for me to sit down for an hour or two, after the new year dawns, and glance through posts from the last year.  It's a good way to review where we've been and start to think about where we'll go in the new year.This year was tough. We were busy with our new business, and there were times when our posts were few and far between.  But, as I looked over posts from the last year, I'm both amazed and grateful to see how many of you kept on coming back to see what we were up to.So, as I lift my glass to 2015, I also lift my glass to YOU, readers. Thank you for…
  • Gorgeous AND Delicious: Pomegranate Cheese Ball

    21 Dec 2014 | 12:45 pm
    When it all comes down to it, I'd rather a recipe taste fabulous than look attractive.  But, I love it when you can have both.This year, I found myself concentrating on working up some new appetizer recipes for entertaining over the holiday season. And one of my favorite recipes just happens to be both attractive AND delicious.In fact, when it comes to looking festive, this cheese ball always steals the show. The cheese ball itself is based on the flavors in one of my own personal "guilty" pleasures -- the Merkt's Swiss Almond cheese spread. Turns out its easy to make, and (no…
  • A Very Retro Christmas: Butter Rum Glazed Ham with Pineapple Chutney

    20 Dec 2014 | 7:00 am
    This ham is, I must confess, one of my favorite recipes. And I'm not a huge lover of ham (is that sacrilege to admit that around Christmas?).  In fact, prime rib is generally my Christmas protein of choice, especially now that I have my timing down so that I can achieve a perfect medium rare.But, I have a bit of a soft spot for retro dishes lately. And very few things scream “iconic holiday centerpiece” like a glazed ham. But, I've never really been a fan of the pineapple and clove-studded variety. So, I decided to go there. Create my own recipe.I'm very glad I did.This easy…
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    GoodLife Eats

  • Branch Basics Non-Toxic Cleaning Supplies Coupon Code

    Katie Goodman
    13 Apr 2015 | 12:27 pm
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  • Perfect Homemade Bacon Bits

    Katie Goodman
    10 Apr 2015 | 11:35 am
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  • Reclaim the Kitchen with Social Support

    Katie Goodman
    8 Apr 2015 | 9:00 am
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  • Me Time: Red Rocks Trail – Boulder, CO

    Katie Goodman
    30 Mar 2015 | 6:43 pm
    We've Moved! Update your Reader Now. This feed has moved to: http://www.goodlifeeats.com/feed/ Update your reader now with this changed subscription address to get your latest updates from us.
  • GoldieBlox Coupon Code and Giveaway

    Katie Goodman
    29 Mar 2015 | 3:21 pm
    We've Moved! Update your Reader Now. This feed has moved to: http://www.goodlifeeats.com/feed/ Update your reader now with this changed subscription address to get your latest updates from us.
 
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    Tomato

  • Vegetables: the future of food?

    Ed
    5 Apr 2015 | 9:02 pm
    Livestock are not as efficient as plant based foods, according to a recent report from The Economist. And if we want to be able to feed an extra 1.8 billion people in 2050, we are going to have to think about the future of food product seriously. The report says: “According to the United Nations, livestock uses around 30% of the world’s ice-free landmass and produces 14.5% of all greenhouse-gas emissions. Making meat also requires supplying animals with vast amounts of water and food: in the United States producing 1kg of live animal weight typically requires 10kg of feed for beef,…
  • Barry Vera wants to sue me

    Ed
    2 Jan 2015 | 1:10 pm
    Here is the solicitor’s letter in full. As in my terms on this site I state that every email is for publication, I’m publishing all correspondence. Confidential – Not for Publication Dear Mr Charles Re: http://tomatom.com/2007/04/14-ways-to-tell-when-a-restaurant-will-close-down/ We are a firm of solicitors from England, acting for Mr Barry Vera. As you may be aware Mr Vera is a professional Chef who previously held the position of Head Chef at the now closed Australian Restaurant ‘VERAS’. Mr Vera now resides and works in the UK. We are writing in relation to an article…
  • The new venues shaping St Kilda

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

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

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

  • Last Minute Guests – RO*TEL Rockin’ Guac and Bud Light Lime-A-Ritas To The Rescue #ZestyInADash

    Aly
    13 Apr 2015 | 8:17 am
    This post is sponsored by ConAgra RO*TEL. Picture this – you have had a long day at the 9-to-9, brain is a bit frazzled and, as you are heading home, your friends text you that they are heading over to your place for cocktails, convo and a bit of game (or Scandal) watching! Now the flurry of thoughts starts crossing your mind. What will you make? You have not planned a menu. What will be the signature cocktail? You have not picked up mixers and need to stock up the bar. And the house needs a quick whirlwind clean – feeling the pressure yetContinue reading: Last Minute Guests –…
  • Life Lately…

    Aly
    10 Apr 2015 | 6:07 am
    Or, in the alternative, why you don’t attempt to make pickles at 9pm on a Sunday night… Some may have seen in my Insta that I had a bit of an ER situ a few weeks ago. I decided to attempt to make homemade pickles for a recipe I was developing and, sadly, my swanky Japanese mandoline decided it was going to bite me instead. Next thing you know, it’s a scene from ER in my house but sadly, sans George Clooney. The side of my right thumb had met the mandoline when the veggies that I was slicing slipped sideways and it was game on then. I’m trying to get things to stop gushing,…
  • Veggie Southwestern Stuffed Peppers #bocaessentials #CleverGirls

    Aly
    26 Mar 2015 | 11:02 pm
                
  • Roasted Butternut Squash With Pecans Shallots and Blue Cheese

    Aly
    25 Mar 2015 | 2:39 pm
    Sometimes you just need that side dish that makes you go “Why don’t I make this more often” and this glorious side is one that is not only fabulous for holidays and entertaining, but also for weeknight dinners.  I adore butternut squash and when you roast it in the oven, it comes out caramelized and utterly delicious.  Add some shallots and a bit of thyme and the oven has its party shoes on.  Now – to glitz it up, I toss it with some toasted pecans and some sharp blue cheese and, as I thought might happen, this side dish was gone in a flash.  For those that do not…
  • Campbell’s Sauces Provide A Helping Hand For Busy Weeknights #CampbellsSauces #Client

    Aly
    9 Mar 2015 | 6:07 am
    This is a reflection of meals I have made with Campbell’s® Sauces as part of a sponsored post for Socialstars. #CampbellsSauces Over the past four months, I have had a blast playing with Campbell’s® Sauces, seeing how they fit into my crazy busy life. Here’s the thing – my friends will tell you – I may joke about having a 9to9 but there are nights I do not get home until after 9. Sometimes the last thing I want to do when I get home that late is cook so these sauces have been a lifesaver, especially when my options are either grab takeout or spend hours cooking or give up and…
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    Kahakai Kitchen

  • Jacques Pépin's Fast and Easy Smoked Salmon Pizza on Naan Bread

    15 Apr 2015 | 3:15 am
    It's April's Mystery Box Madness Challenge week at I Heart Cooking Clubs where we make a dish from Jacques Pépin or any former IHCC chef that must include at least three mystery ingredients out of a list of ten. April's Mystery Box Madness Ingredients:Scallops*Tarragon*Sour CreamWalnuts*CapersAsparagusWhite BeansGruyereYeastRiceI did want to cook with Chef Jacques this time and found several recipes with two of the ingredients, and a scallop recipe with three of the MBM ingredients at Saveur (here you go for anyone looking for a scallop dish). But I just wasn't feeling the scallops or…
  • The Book Tour Stops Here: A Review of 'Ivory Ghosts' by Caitlin O'Connell, Served with a Recipe for Chewy No-Bake Peanut Butter Muesli Bars (+ eBook/Giftcard Giveaway)

    13 Apr 2015 | 5:30 pm
    I am unlikely ever to go on safari in Africa--too many shots needed, too many mosquitoes ready to suck all my blood, too much money to do it in a comfortable way (roughing it is not my style), but I have had a long fascination of animal life there--particularly the majestic elephants. On today's TLC Book Tour stop, I got to head to Africa without leaving the comforts of home via Ivory Ghosts: A Catherine Sohan Elephant Mystery by Caitlin O'Connell, an intense thriller full of poaching, murder and mayhem. My review is accompanied by a recipe inspired by the book, Chewy Peanut No-Bake Butter…
  • Creamy Carrot Soup with Fennel Pesto for Souper (Soup, Salad, & Sammie) Sundays

    12 Apr 2015 | 5:05 pm
    This soup comes from Vegetarian Times by way of my "Souper Sundays Inspirations" Pinterest Board. It caught my eye with the bright color and the words fennel pesto. I find it hard to resist pesto on and stirred into soup and love to try variations. This one is made from toasted fennel seeds and fennel fronds and its hit of anise and herby flavor contrasts well with the sweet and creamy carrot soup. Vegetarian Times says, "Wispy fennel fronds from the tops of fresh fennel bulbs are ground with fennel seeds to make a flavorful pesto." Carrot Soup with Fennel Pesto Adapted from Vegetarian…
  • The Book Tour Stops Here: A Review of "Little Beach Street Bakery" By Jenny Colgan, Served Up with a Recipe for Fabulous Sweetcorn Fritters

    8 Apr 2015 | 3:05 am
    "Polly was very specific about bread. She loved it. She had loved it in fashion and out of fashion; as a child, as an adult. It was the favorite part of going to a restaurant. She loved it toasted or as it was; she loved bagels, and cheese on toast and pain d'epices and twisted Italian plaits. She loved artisan sourdough that cost six pounds for a tiny loaf, and she loved sliced white that molded and soaked up the juices of a bacon sandwich."-Little Beach Street Bakery, Jenny Colgan  Ahh, bread! The staff of life. I don't actually have bread for you today, but I do have a review of…
  • Jacques Pépin's Corn and Hominy Chowder: Quick, Colorful and Tasty for Souper (Soup, Salad, & Sammie) Sundays

    5 Apr 2015 | 4:52 pm
    This week's soup, a healthy and hearty Corn and Hominy Chowder, comes by way of a welcome to a new chef at I Heart Cooking Clubs and a quick u-turn to buy fresh corn. At IHCC we are ending our six months cooking along with the recipes of Diana Henry and start cooking with uber-chef Jacques Pépin. I have a habit of making my first recipe with a new chef a bowl of soup, both because of its welcoming qualities, and because I find that if a chef and I 'connect' on a great soup recipe, I will usually enjoy cooking their other dishes. Technically I had already tested this theory with Pépin,…
 
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    Daily Blender

  • Culture and Language: Learning German at Goethe-Institut [SPONSORED]

    Guest
    9 Apr 2015 | 10:08 pm
    I’m always so terribly intimidated to travel to a new destination without knowing the language. It seems to make my world smaller, my destination... The post Culture and Language: Learning German at Goethe-Institut [SPONSORED] appeared first on Daily Blender.
  • A New Year in Arizona: Exploring Mesa, Phoenix and Tucson

    Jennifer Heigl
    2 Mar 2015 | 5:39 am
    There is something magical to the end of a year. It’s as if we’re given the opportunity for a do-over, to do away with another twelve months that may or may not have served its purpose. The post A New Year in Arizona: Exploring Mesa, Phoenix and Tucson appeared first on Daily Blender.
  • Dining and Drinking: 48 Hours in… Portland

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

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

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

  • Miso Glazed Flank Steak Recipe

    clotilde
    8 Apr 2015 | 7:00 am
    I only ever buy meat from Mathieu, my butcher of choice at the organic greenmarket on Saturday mornings. I used to stop by every week and get enough for two meals or so, but the line is so long these days — word must have gotten out that his stuff is good — that I had to change my strategy: I go less frequently, buy a little more, and freeze the extra. (On the weeks that I don’t buy meat, I get eggs directly from Mathieu’s wife, Laure, who stands at the register, thus skipping the line. This is accepted practice and can be done without feeling wrathful gazes flare up…
  • April 2015 Desktop Calendar

    clotilde
    31 Mar 2015 | 3:05 pm
    At the beginning of every month in 2015, I am offering a new wallpaper to apply on the desktop of your computer, with a food-related picture and a calendar of the current month. The desktop calendar is available in two versions: a US-friendly version that features Sunday as the first day of the week, and a French version (shown above) that complies with international standards, featuring Monday as the first day of the week. Our calendar for April is a photo of the gorgeous jumbo walnuts I bought in the Périgord last summer, which gave me an opportunity to learn how to open walnuts without a…
  • March Favorites

    clotilde
    30 Mar 2015 | 2:00 am
    A few reads and finds from the past month: ~ Not sure what to do with goat cheese? My suggestions in FRANCE Magazine. ~ Learn more about my kitchen staples and habits with this Kitchen Encounter in The Guardian. ~ Where to find the world’s best éclairs. ~ My 10 perfect food experiences to have in Paris. ~ Food bloggers name their most anticipated new cookbook. Find out what mine is! ~ 57 tips to be a better cook. ~ What Ira Glass’s work routine looks like. ~ I want to make these cornbread waffles. ~ My top 10 foods to try in Paris. ~ Tempted to make this apple, lime and chia…
  • Butterless Apple Crumble Recipe

    clotilde
    24 Mar 2015 | 4:15 am
    It’s only recently that I’ve realized that the crumble topping of a fruit crumble doesn’t have to be made with butter to be crisp and delicious. Did you know? Am I the last person to find out? The epiphany came from my intensive granola-making activities: after all, isn’t granola a second cousin to the crumble topping? And if I make granola with oil, not butter, why not try that in a crumble? And so, for the past few months — since the beginning of this year’s apple season, really — I have gone butterless with all of my apple crumbles. (And I’ve…
  • Brussels Sprouts with Onions and Squash Seeds Recipe

    clotilde
    17 Mar 2015 | 3:03 am
    I have a special fondness for the winter market. Oh, sure, I have to bundle up, wear a woolen cap and good gloves, and by the time I lock my bike to the street sign I’ve claimed as mine, few of my fingers are available for immediate use. But when I get to my favorite produce stall and the vendors greet me, their jolly smiles clearly say, “thanks for braving the cold!” and I always feel humble imagining what it must be like for them, who have loaded the truck long before dawn and will be standing on the drafty sidewalk for a few more hours. And that is essentially what I was…
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    David Lebovitz

  • Ovenly

    David
    13 Apr 2015 | 5:05 am
    Sometimes when I’m doing events, such as meet-ups and booksignings, people will kindly bring treats for me to eat. It’s always nice when people think of me, and my sweet tooth, when I’m on the road. However there’s nothing worse than trying to carry on a back-and-forth with someone who is chewing on food when you’re not doing the same. It just doesn’t work. My least favorite moment when I’m dining out is when I just put a forkful of food in my mouth and the waiter comes by at the exact moment when I’ve slid the food into my mouth to ask me what I…
  • Les restes

    David
    7 Apr 2015 | 10:01 am
    The French don’t really have the same reverence for leftovers that Americans do, which may be a throwback to the time before people had reliable refrigeration – which still doesn’t explain why nowadays, when they do, some people still keep leftovers like beef stew and roast chicken in the cupboard overnight rather than in the refrigerator. But is mostly because when you dine in France, you’re supposed to eat everything on your plate. Although the food in France can be rich – richer than what even us overstuffed Americans are used to (I always find it curious that Americans come…
  • Œufs à la neige (Snow Eggs)

    David
    31 Mar 2015 | 3:06 pm
    When asked about my “desert island” dessert, it takes me about a nanosecond to respond, and I invariably reply that it’d be Œufs à la neige, otherwise known as “Snow Eggs.” It’s one of those classic French desserts that, even though I’m not French, I have a deep fondness – and a sense of nostalgia – for. When I order it in restaurants I am usually disappointed. Often it’s made with pre-packaged crème anglaise (yes, that’s a thing, or powdered) and bottled caramel sauce, neither of which appeals to me. I want the real thing: Homemade custard sauce, served ice-cold,…
  • Upcoming Appearances

    David
    31 Mar 2015 | 4:08 am
    I’m supposed to be locked away, with my nose to the grindstone. But I’ll be making a few appearances in various places in the U.S. during the next few weeks, as well as participating in a literary festival in Ireland in May. As always, you can find out more information on my Schedule page and you can get additional information, and maps, on the Facebook event pages, which are linked below. Although not necessary, you can RSVP for events if you wish. Note: If you’d like a signed copy of a book and can’t make it to the event, or any of the events, you can order one…
  • Eating Around Queens

    David
    27 Mar 2015 | 6:03 am
    One of the things about discovering new places to eat in an unknown city is that you spend a lot of time getting around, figuring out how to get from Point A to Point B, then to Point C, and so forth. Sometimes people are kind enough to suggest places that sound good. But when you look at the map, they’re an hour or more away. While the New York subway does go everywhere, when you’re used to living in a compact city like Paris, where if you miss a métro, there’s a very good chance that there’ll be another one in the next three minutes, I’ve been slowly getting…
 
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    Dorie Greenspan - On the Road and in the Kitchen with Dorie

  • Everyday Dorie: Marinated Swordfish with Avocado-Tomato Salsa

    Dorie Greenspan
    6 Apr 2015 | 7:54 am
    There has been so much talk recently - as there should be and needs to be - about food waste.  There's even been a revelatory pop-up in New York City at which Dan Barber and a team of extraordinary chefs made dinners with food that would otherwise be tossed.  I mention this because it came to mind as I was making one of my favorite dishes, this marinated swordfish with salsa, for my Washington Post Food Section column, Everyday Dorie.The dish is made up of three simple and wonderfully good components: swordfish, tart citrus-and-herb marinade and a cool salsa of tomatoes and avocado.
  • Everyday Dorie: Ginger-Basil Turkey Meatball Soup

    Dorie Greenspan
    25 Mar 2015 | 6:54 am
      Today's Everyday Dorie column in the Washington Post Food section is for a soup with lots of savor and slurp.  But while I love all the vegetables that make the soup hearty, and I'm crazy about the rice noodles that make it fun, it's the meatballs that I keep coming back to.  They are SO delicious.  And so easy to find a home for.  They can be dipped in a fun sauce as a pick-up snack or little cocktail nibble, put in a stewy vegetable dish, on top of greens or yes, be the meatballs in the classic spaghetti dish.  They're packed with flavor and so tender…
  • Everyday Dorie: Herbed Cottage Cheese Biscuits

    Dorie Greenspan
    9 Mar 2015 | 7:41 am
     Whether it was necessity or sloth that spurred this invention, makes no matter.  What matters is how light and tender and delicious homemade biscuits are when you make them with cottage cheese.  I made these to go with soup and smoked salmon and things savory, but with a tiny tweak (instructions included) they can be sweetened for shortcakes.Here's my Everyday Dorie column in the Washington Post for the backstory.Here's the recipe.And here's where you can join me for a live chat Thursday, March 12, at noon EDT: Just Ask Dorie (you can send in your questions now, if you'd…
  • Bid, Win and Come Bake with Me in My Kitchen (It'll truly be Baking Chez Moi)

    Dorie Greenspan
    2 Mar 2015 | 6:45 am
    Monday, March 9:  THANK YOU!  Bidding closed at midnight last night and my baking day brought in $4,200 for Cookies For Kids Cancer.  Extraordinary.  And wonderful.  And proof, again, that people who love baking are sweet and generous.  I can't wait to spend the day with the winners. Before I start, I just want to tell you that this will be your view when we have lunch together outdoors. For the second year in a row, I’ve put myselfon the bidding block to help an organization that is very close to my heart: Cookies For Kids Cancer.  The…
  • Everyday Dorie: Curried Chicken + Sweet Potato Casserole - a play on a Parmentier

    Dorie Greenspan
    25 Feb 2015 | 6:24 am
     The most over-used word in my vocabulary these days is ‘cozy’. It’s been a fuzzy-slippers kind of winter, with record-low temperatures here in Connecticut and snow that’s at once beautiful and overwhelming.  And so I’ve been cooking the coziest, most comforting food I can think of.  I’ve already given you the recipe for Chocolate Pudding, now here’s a recipe for something wonderful to have before dessert. I created this chicken and sweet potato casserole -- think kind-a-sort-a Shepherd's Pie -- for my new twice-monthly column for…
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    Alexander Lobrano

  • La Marée Jeanne | A Good Catch for Seafood Lovers in Les Halles, B+

    Alexander Lobrano
    7 Apr 2015 | 10:57 am
    Seafood in Paris is so popular that I was more amused than taken aback when my butcher recently confided that he increasingly prefers fish to meat. It’s no surprise then that innovative and charming Paris restaurateur Frédéric Hubig-Schall’s new restaurant La Marée Jeanne has been packed ever since it opened in early March. Since I love seafood, and the accomplished Hubig-Schall also owns Astier, Jeanne A, Jeanne B and Sassotondo, I was especially eager to discover his newest table when I went to dinner there with Bruno the other night. What we discovered tucked away in a side…
  • L’Amarante | Chef Christophe Philippe’s Superb New Bistro, B+

    Alexander Lobrano
    26 Mar 2015 | 11:02 am
    It was a nice surprise when I learned that L’Amarante, chef Christophe Philippe’s new bistro in a quiet street not from from the Bastille, is open on Sunday nights. Why? If Monday and Saturday are my least favorite nights of the week to go out to dinner in Paris, because Monday always feels forlorn and there’s rarely much fresh fish available, and Saturday is too amped up and noisy, my two favorite nights are Thursday and Sunday. On Thursdays, the average Parisian restaurant kitchen is well limbered up and provisioned and the crowd in the city’s dining rooms is still…
  • Auberge Bressane, Paris–A Living Archive of the Great Tastes of Gaul, B+

    Alexander Lobrano
    3 Mar 2015 | 3:14 pm
    After a morning of musing on the question of where to go to lunch with a friend from London who loves old-fashioned French bistro cooking, the Auberge Bressane suddenly bobbed up in my mind as a possible solution. True, I hadn’t been to this Gaullist gastronomic redoubt in a very longtime, but a quick glance at their menu online left me with a pulse-quickening desire to eat there again. And besides, I’d already allowed the work of choosing a restaurant for us, complicated by the fact that many places are closed on Monday, to take more time than I really had. The problem, you see,…
  • Le Duc, Paris–A Deliciously Noble Catch-of-the-Day in Montparnasse, A-/B+

    Alexander Lobrano
    15 Feb 2015 | 3:10 pm
    After I stepped into the vestibule at Le Duc, a long-running seafood house in Montparnasse, a delightfully nostalgia-freighted evening pushed out from the dock the moment I was seated at a corner table in the wood-paneled dining room. With its jaunty nautical decor–the late great French restaurant designer Slavik was surely inspired by one of Gianni Agnelli’s Riva speed boats when he set to work here–and conditionally lordly service, this place is rather like the catch-of-the-day oriented little sister of Le Voltaire, another vintage beau-monde monument of a restaurant on…
  • Why French Cooking Still Matters Mightily

    Alexander Lobrano
    5 Feb 2015 | 5:40 pm
    Steamed croacker (fish) in nasturtium juice at Clover   Released this week, The Michelin 2015 Guide to France attests to the good health of gastronomy in Gaul as a talented new generation of chefs are slowly acknowledged by the august institution. Among the stand-out awards were three stars to chef Yannick Alleno at Ledoyen and a star to chef David Toutain for his eponymous restaurant, both in Paris, and a star to chef Albert Riera at Le Jardins des Plumes in Giverny. So it seemed an opportune time for a little musing on the state of French cooking right now. Blanquette de veau at…
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    John Talbott's Paris

  • Huiterie in the 15th: Great for oysters if you're nearby.

    John Talbott
    18 Apr 2015 | 7:07 am
    5.1 Huiterie, 2 rue Mademoiselle (I know the street well since my architect had his atelier there) in the 15th, 01.40.60.65.65 (Metro: Commerce but tons of buses too) closed Sunday nights and Mondays, was my destination today since I need an oyster fix.  It's a lovely new place, with a large shucking zone, captain's bell and seaman's cap and an enormous staff (5 upstairs alone) plus a big sign in the window announcing not "Happy Hours" but "Happy Huitres" with 6 oysters and a glass of wine for 12 Euros.  But I knew what I wanted, but first.... Not a…
  • CheZaline in the 11th: Best price/quality; all French; largely sandwiches.

    John Talbott
    17 Apr 2015 | 7:16 am
    6.0 CheZaline, 85, rue de la Roquette in the 11th, 01.43.71.90.75, closed weekends and open only 12-4 or 5 PM, run by Delphine Zampetti, an intimate of Inaki Aizpitarte, has been open since 2013 and as a sandwicherie is a place I normally would not frequent, but... Backstory:  When CheZaline opened I read the rave reviews of this 99% sandwich and salad place chef'd by an intimate of Inaki Aizpitarte, with whom I've had checkered experiences (he goes from zero to 160 miles an hour in 2 seconds), and I said to myself "I've got better things to do."  But, when I…
  • Les Poulettes Batignolles in the 17th: In a word - fabulous.

    John Talbott
    16 Apr 2015 | 8:39 am
    7.0 Les Poulettes Batignolles, 10, rue de Cheroy in the 17th, 01.42.93.10.11, closed Sundays and Mondays (Metro: Rome) in an unprepossessing place in one of the new "hot" areas of town that opened last year, but..... Backstory: When it opened I was totally uninterested; why?  The name turned me off (whether pullet or "chick") Stupid, eh?  But since then two friends in the Food Biz (one who introduced me to the new Marsagny and Le Marloe) here said I had to go, so my friend the sculptor, who lives nearby was game to try it. I was almost put off when offered a…
  • Paris Pix: Drapery wall art.

    John Talbott
    15 Apr 2015 | 6:32 am
  • Paris Pix: Modern Menorah

    John Talbott
    14 Apr 2015 | 4:40 am
 
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    Pham Fatale Recipe Feed

  • 7 Great Feta Cheese Recipes

    16 Apr 2015 | 10:46 am
    My 11-year-old nephew, "Hashoo" (that's what little Aria calls him), is spending the entire day with us. I asked him to publish this post and he suggested writing about his favorite ingredient: feta cheese. Hashoo is quit the foodie and is an aspiring chef. He loves to cook and improvises his own recipes. He enjoys the subtle brininess of this healthy cheese and likes it crumbled and sprinkled over pasta or salads. I mentioned that our family loves to fry feta cheese and dip it as an appetizer. Guess what? Hashoo was thrilled with the idea so that's exactly what we're going to…
  • Coconut Roasted Potatoes

    14 Apr 2015 | 12:07 pm
    After pan-frying fillets of sole for little Aria and myself last night, I realized pairing the fish with roasted potatoes in coconut oil might lack a toothsome bite. In an attempt to create the perfect balance of texture, I added an extra step to the potatoes by breading them with a mixture of breadcrumbs, Parmesan cheese, garlic and coconut shreds. The crunchy potatoes helped balance the texture of the fish and the addition of coconut shreds might sound a bit unusual but it was a reminder of the coconut oil used previously. You can also find gourmet potato dishes in my first cookbook, Haute…
  • Roasted Carrot and Brussels Sprout Pasta Recipe

    9 Apr 2015 | 10:57 am
    There are many ways of preparing Brussels sprouts. My favorite is probably roasting them but this can take a long time. This is a different approach with 3 steps: boiling, roasting and sautéing the vegetable. To add extra sweetness I cooked them with baby carrots. I combined the carrots and Brussels sprouts with pasta, which is a great strategy for tempting my little one to eat healthy, nutritious food. The pasta sauce consisted of simple tomato sauce, Pecorino cheese and a bit of almond butter for extra protein. Voilà!   Full Recipe...
  • Vegetarian Siu Mai Recipe

    8 Apr 2015 | 11:41 am
    This is my interpretation of vegetarian siu mai. The Asian dumplings are often filled with meat, so this is my attempt to create a toothsome, equally flavorful appetizer without meat. To do so, I prepared and filled the siu mai pockets with bean curd, jicama, shiitake, wood ear mushrooms, green onions, rice wine, soy sauce and sesame oil. Shaping dumplings with a vegetarian filling while preventing them from collapsing once they were steamed was a bit challenging. I used silicon mini muffin liners to avoid a possible culinary disaster and keep them appealing. Sometimes, thinking outside the…
  • Krazy for Kale (Healthy Vegetarian Kale Recipes)

    6 Apr 2015 | 11:32 am
    It's Meatless Monday so if you're looking for a vegetarian dish with an abundance of greens without packing on too many calories, search no more. I've listed recipes using my favorite ingredient of the moment: kale. Kale is inexpensive, nutritious and super tasty. I have a few girlfriends coming over for lunch on Wednesday, I'm sure serving kale will be perfect for a light, delightful meal; I don't know why, but there is something so fancy about these greens! Full Recipe...
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    bell'alimento

  • Enhance Your Water With DASANI DROPS

    Paula
    13 Apr 2015 | 1:42 pm
    I try to drink A LOT of water each day and encourage my family to as well. I like to stay hydrated, my body feels better when I do and I think my skin looks better too. Now drinking all that water and getting my kids to as well isn’t always an easy task. How do I get around that? I add a little flavor to said water and now, just like magic, we’ve got a whole new outlook on drinking the daily recommended water. DASANI DROPS are a great way to enhance your water anytime, anwhere. It’s UNSWEETENED, naturally flavored, with no color added and has ZERO calories. DASANI DROPS…
  • Espresso Buttercream

    Paula
    6 Apr 2015 | 5:59 pm
    Coffee ain’t just for drinking friends. Nope, it’s also for doing all kinds of other stuff with, like turning it into a beautiful blissed out buttercream. If you like COFFEE as much as I do you’re going to love this hopped up espresso buttercream. It’s going to give your dessert a little kick in the caffeinated pants. I mean that’s if you can manage to not eat all of it before it’s time to slather it onto a cake, or cupcakes, or between two cookies. Whatever you’ve got handy, a spoon. We won’t judge. (...)Read the rest of Espresso Buttercream…
  • Classic Homemade Dinner Rolls

    Paula
    6 Apr 2015 | 7:04 am
      Want to know what one of my favorite things about eating out at a restaurant is? Well besides not having to cook or do the dishes because I’d be lying if I didn’t say that was a big bonus? It’s a rare occasion when anyone in general cooks for me (and when they do I most certainly DO appreciate it). I have to tell you the BREAD basket they bring to the table is what does it for me. Yep. I love the smell, the texture, the way butter melts right off of a warm bit. The way a piece of homemade bread just melts in your mouth. There is really nothing like homemade bread.
  • Honey and Pistachio Panna Cotta

    Paula
    31 Mar 2015 | 6:10 am
    It’s APRIL tomorrow people. I just can’t believe it. Where has the first quarter of this year gone? It’s passed me by in a cold white flash I guess. Not that I’m not looking forward to spring. Real spring that is. The one with flowers popping up, much much warm weather, my hands in the garden, cute wedges on my feet and lots of wind therapy and tangled hair from the open road. Not this current bi-polar spring that is going on. I’ve got whip lash trying to keep up. Heater on. Heater off. Shorts sleeves. Long sleeves. Gah. I’m going to drown myself in a few…
  • Easy Ragu Sauce

    Paula
    30 Mar 2015 | 1:44 pm
    I love a good meat sauce. What’s not to love, it’s hearty stick to your ribs kinda food. Sometimes though I don’t have the time that my beloved BOLOGNESE sauce takes to make. No fear our easy Italian Ragu Sauce comes to the rescue. It takes about 1/4 of the time that our Bolognese sauce takes to make and tastes out of this world. It starts with Johnsonville’s sweet Italian ground sausage, which has a lot of flavor packed right in there. What does that mean besides it tastes amazing? That means there’s less spices we have to the pot. Win. Win. (...)Read the rest…
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    Chef Tom Cooks - Recipe Blog

  • Chocolate Guinness Cake with Baileys Cream Cheese Icing

    admin
    30 Mar 2015 | 4:33 pm
    Dark Chocolate Guinness Cake: 1 cup Guinness beer (or other stout) 1 cup + 1 tbsp butter 2/3 cup cocoa powder 1 3/4 cups confectioners sugar 2/3 cup sour cream 2 eggs 1 tbsp vanilla extract 2 cups plain flour 2 1/2 tsp baking soda Baileys Cream Cheese Icing: 4 1/2 cups sifted confectioners sugar 1/2 cup butter at room temperature 8oz. cream cheese at room temperature 5 tbsps Baileys Irish Cream Cake: Preheat oven to 350°F. Butter and line a 9-inch springform pan with parchment paper. Melt the butter into the Guinness in a saucepan over low heat. Whisk in the cocoa and sugar and take the…
  • Vegan “Parmesan Cheese”

    admin
    23 Mar 2015 | 5:37 pm
    This is a great cheese alternative and is easy to prepare. The nutritional yeast adds a nice cheesy flavor to the mixture. Nutritional yeast is inexpensive and you can find it at most health food stores or you can order it online here. 3/4 cup raw cashews 3 Tbsp nutritional yeast 3/4 tsp salt 1/4 tsp garlic powder Add all ingredients together in a food processor and process until a fine meal or powder is formed. Don’t over-process. Sprinkle over your dishes like Parmesan cheese. Will keep covered in the fridge for about a month.
  • Freebie Friday! Jiffy Corn Muffin Mix

    admin
    10 Mar 2015 | 10:27 am
    Today through Sunday, get a free Jiffy Corn Muffin Mix! Click the image below to get your free coupon:
  • Fruit Loop Marshmallow Treats

    admin
    2 Mar 2015 | 3:01 pm
    If you like Rice Krispy treats, then you’re going to love this!  The same yummy treats you enjoy but made with fruit loops.  This recipe is ridiculously easy to make.  You can get creative and incorporate your favorite cereal in place of the fruit loops.  Fruity pebble treats…Honeycomb treats…Coco Puff treats… the possibilities are endless. 1/4 cup butter 1 package mini marshmallows (about 6 cups) 8 cups of Fruit Loops cereal Microwave the marshmallows and butter in a large bowl for about 2 minutes until melted and stir it up. Pour in the cereal and mix together.
  • Mini Mac & Cheese Cups

    admin
    23 Feb 2015 | 12:39 pm
    Who doesn’t love cheese and bacon?  These little appetizers are easy to make and are sinfully delicious. 1 can (5 oz) evaporated milk 1 1/2 cups hot water 1 cup uncooked elbow macaroni Salt, to taste 1/2 cup shredded sharp or medium Cheddar cheese (2 oz) 1/2 cup Colby-jack cheese 1/2 cup chopped cooked bacon 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls Heat oven to 350°F. Spray 2 mini muffin pans with cooking spray. In 2- to 3-quart saucepan, heat evaporated milk, hot water, macaroni and salt to boiling over high heat. Reduce heat to medium; cook 7 to 9 minutes,…
 
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    The Bitten Word

  • Magazine Club: Bon Appétit, April 2015

    Bitten Word
    16 Apr 2015 | 5:45 am
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  • Slow-Roasted, Twice-Fried Porterhouse Steak

    Bitten Word
    14 Apr 2015 | 7:23 am
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  • Stories and Photos from Winter (with Just a Bit of Snow)

    Bitten Word
    9 Apr 2015 | 6:44 am
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  • Skillet Turkey Meatballs with Lemony Rice

    Bitten Word
    7 Apr 2015 | 7:57 am
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  • Orange-Cardamom Roast Chicken

    Bitten Word
    2 Apr 2015 | 10:29 am
    We've Moved! Update your Reader Now. This feed has moved to: http://thebittenword.typepad.com/thebittenword/atom.xml Update your reader now with this changed subscription address to get your latest updates from us.
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    Restaurant Recipes - Popular Restaurant Recipes you can make at Home: Copykat.com

  • Bacon Wrapped Little Smokie Baked Jalapeno Poppers

    Stephanie
    6 Apr 2015 | 7:05 pm
    Are you looking for a new recipes for jalapeno poppers? These bacon wrapped baked jalapeno peppers are stuffed with little smokies and cheese. These are a perfect addition to your next game or movie night.Jalapeno poppers are one of the most sought after appetizer dishes when served at a party. I love these, they are easy to put together, and when I serve these, the dish always comes back empty. One thing I just love about jalapeno poppers is their endless variety. There are so many ways you can put these together.These are stuffed jalapeno peppers are not fried, these can be baked your…
  • Chilis Chili Recipe – Orignal

    Stephanie
    5 Apr 2015 | 8:49 am
    Did you know Chilis chili recipe was the foundation for this famous restaurant chain a time ago. Their recipe changed, but this was the recipe they used to pass out as their original recipe.I was recently researching recipes for my column at Parade Community Table, when I came a across for a couple of blog posts about someone who loved Chili’s original chili, and he was upset that they changed their recipe. Now I know that Chili’s used to make most everything in the restaurant, and now it is made in a central location and sent out to Chili’s. Yes, they still cook some things…
  • Hot French Onion Dip

    Stephanie
    5 Apr 2015 | 7:30 am
    Do you love the flavors of French Onion Soup Dip? For me when I was growing up my Mom would often throw cocktail parties, if you were doing in this the late 70s you were serving up French onion dip and chips. As an adult I have often been known to serve this up at a party. Here is an updated version of the French onion dip.This recipe has just three ingredients. What could be better than this. You will need ingredients that you already have in your pantry. For this recipe you will need sour cream, cream cheese, and a can of French Onion soup, and you will have a party with just these three…
  • CopyKat.com March 2015 Favorites

    Stephanie
    31 Mar 2015 | 7:34 pm
    Another month has gone by blazingly fast. Thankfully here in Texas, I believe Spring has arrived. So let’s get started on what are some of my favorite things for March. This last month I had the pleasure of going to the farms for Tasteful Selections potatoes. If you have been following my blog, you know that I really enjoy using these potatoes. So often when it comes to large agriculture we have the wrong idea. We think that the farmers may not care what they plant, what they do to the environment, and they are only concerned for their financial gain. I met the people who own the farm,…
  • Parmesan Cheese Spread

    Stephanie
    28 Mar 2015 | 5:48 pm
    Who doesn’t love a good cocktail party? I am serving up a homemade Sriracha Parmesan Cheese Spread. This April 5, 2015 Mad Men comes back for the last time. Perhaps like you I have been looking forward to this season for a long time.This Parmesan Cheese Spread is my inspiration for celebrating the final season of Mad Men. I have scanned through old cookbooks and read old recipe cards from my grandparents who were always throwing cocktails parties during the 60s, and I wanted to serve up something that they would have with a slight twist. They would serve up a dip like this with…
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    livefire

  • Back To Atlanta

    Curt McAdams
    13 Apr 2015 | 10:15 am
    My dad just turned, well, an age older than he’s been before, so my wife and I headed to Atlanta for a long weekend to spend some time celebrating his birthday. We’ve only been in Atlanta once in the last 5 years, and that was a very quick trip for my sister’s birthday, so we didn’t get around to do much driving around. This trip, though, we ended up in different parts of town through the weekend. While Atlanta is basically the same, the changes in a few years are still really surprising. The traffic, however, just keeps getting heavier. Atlanta is a great food city,…
  • Indian Creek Distillery

    Curt McAdams
    28 Mar 2015 | 7:05 am
    I grew up in a small town in Ohio. There may not have been lots to do, but we didn’t seem to care. We had a lot of fun, and found our own things to do, like going by the “haunted” barn on Staley Road. The story was that a man caught his wife with another man, chopped them both up with an axe and hanged himself. No names were ever in the story, and, of course, it never happened. But Staley Road has always been a tree-lined, narrow road, with a barn at the west end right on the road. Across the road from the barn is one of the most gorgeous farms you’ll find anywhere,…
  • Scotch-Inspired American Whiskeys

    Curt McAdams
    15 Mar 2015 | 12:34 pm
    In my view of the whisk(e)y world, there’s a pretty general hierarchy of whisk(e)y types: Scotch whisky (And even within Scotch, a hierarchy of Islay, Island, northern Highland, other Highland and Speyside, Campbeltown and Lowlands) American rye whiskey Bourbon Irish whiskey Japanese and other world whiskies trying to mimic Scotch whisky Canadian whiskey Before going nuts about my own personal list, there are certainly individual examples that cross lines (even jumping several levels up or down), this is just a general list that I’ve found works. I don’t prejudge, though,…
  • Livefire Umami Burger

    Curt McAdams
    19 Feb 2015 | 9:27 am
    I feel like I’m way behind on this umami thing. There’s umami everywhere anymore. Umami Burger is a small chain. There’s an Umami Food Truck, even. I’ve only recently started trying to figure out what umami is, though. The funny thing is, though, I’ve known umami all along! It’s apparently the fifth taste, and some say we have taste receptors that recognize umami distinctly from the other four flavors. Umami is a Japanese word, but western cuisine is full of umami-laden foods, too. It’s not just fish sauces and fermented soy and nori, but also aged…
  • Coldwater Cafe – Chef’s Table

    Curt McAdams
    8 Feb 2015 | 5:06 pm
    I grew up in New Carlisle, Ohio. It’s a small town north of Dayton, around 6500 people. One of the things I like about the area around Dayton is there are lots of small towns that stand apart and aren’t suburbs. They have history, a sense of community; you’ll see people without kids in school still going to high school football and basketball games. We live outside an even smaller town now, called Waynesville, with an even older history. Another town, just seven miles or so west of New Carlisle, is Tipp City. The town was founded in 1840, so it’s not quite as old as…
 
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    The Naptime Chef

  • Napa Valley Tips + Recommendations Welcome!

    Kelsey
    15 Apr 2015 | 4:00 am
    (Photo via William Hill Estates) Hi Friends! I am heading to San Francisco and Napa Valley for a much-needed vacay soon. I am SO ready for some sun and a change of scenery. Do you have any tips for places I must see in Napa? I would love to hear any and all suggestions. I love wine, riding bikes, and anything to do with being outdoors and enjoying good food. I’ll be sure to report back after our trip. Thanks in advance! (image via Swanson Vineyards) Obviously this 24-hour itinerary from Alexis Swanson looks amazing. If it was created for Ina I’m sure that means I’d like it…
  • Lemon Raspberry Jam Bars

    Kelsey
    14 Apr 2015 | 4:00 am
    Spring and summer entertaining season is on the horizon and that means one thing: showers. As in, baby showers, bridal showers, and engagement showers. So many showers! I personally love showers of all kinds and have thrown quite a few myself. In doing so I’ve learned a few things along the way as well. First: have a standby menu. It is best to have a few standards you can riff on: chicken salad, quiche, punches, bon bons, and a solid dessert nibble. For a baby shower you might do a big cake too, but I find having a bite size dessert on hand is always an good idea. Which is where my…
  • Paprika Roast Potatoes

    Kelsey
    10 Apr 2015 | 4:00 am
    I love these roast potatoes because they are perfect for entertaining. As in, you can make a nice big batch and serve them in a bowl to lots and lots of people and everyone loves them. Potato dishes are usually good for entertaining in general, but this one is totally foolproof. The come out perfect every time and the paprika and crispy skins make them so delish. They also don’t need any heavy adornments which I don’t find as appealing in the warmer months. There is no cream, cheese, or onions, just salt, pepper, oil, and paprika. In the oven, then done and done. I made this dish…
  • Kitchen Idea File #6: Sinks

    Kelsey
    9 Apr 2015 | 4:00 am
    Our kitchen renovation is still in the works. All winter we’ve been checking out design books and kitchens we like around town. I also found this great article about 15 small and clever kitchen designs and I want all of them to be included in ours! One thing I’d never paid much attention to before was the sink. Every kitchen has one, but I never gave much thought to how they fit into the overall design scheme. Equally as important: functionality. What do I use my sink for and what kind do I need? (photo via: alfaplit) I’ve lived with both single and double sinks and think we…
  • Cappucino Coffee Cake

    Kelsey
    8 Apr 2015 | 4:00 am
    One thing that is a surefire hit with breakfast entertaining is coffee cake. There is no way to go wrong with it which is why it is important to have a couple good coffee cake recipes up your sleeve at all times. I made this last Friday when my parents came to town for Easter weekend. It is your basic sour cream coffee cake made in a tube pan. I added cappuccino chips and a little espresso to the crumb to make it extra decadent and ideal for my coffee-loving parents. Don’t worry, the only caffeine in this cake is in the crumb. And even that is minimal. The cappuccino chips are a…
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    Art & Lemons

  • a year of us | day 157

    ArtandLemons
    17 Apr 2015 | 5:47 pm
    day 157 It was light out when the toast popped up. It rained last night. The backpack, lunch bag, and belt were left out on the back steps. Everything got soaked, except the rain boots tucked under the overhang. I buttered two slices for the boys and gave them each a bowl of applesauce. Between their conversations, one running into the other, I overheard on the radio that Joan Jett will be inducted into the Rock n’ Roll Hall of Fame on Saturday. It’s about damn time! They played a clip of Bad Reputation, which I remember seeing her play at the Morris Civic Auditorium in South Bend, at my…
  • a year of us | day 156

    ArtandLemons
    16 Apr 2015 | 4:47 pm
    day 156 I set out a bowl of cereal with sliced bananas and milk. L and I sat at the table during breakfast and worked on his double deck egg carton airplane. We taped the stair chutes in place and stabilized the wings before adding movie screens to each level. His stomach was a little off but he felt fine and left for school. I took the little one for a walk in the stroller pushing the stroller with one hand, carrying the Polaroid with another. Five shots out before the mirror locked up and I finished shooting with the iPhone. We stopped by the coffee shop housed inside an old loading dock…
  • a year of us | day 155

    ArtandLemons
    15 Apr 2015 | 6:15 pm
    day 155 I slipped a pair of scissors into the front pocket of my jeans and brought him outside to play. He wandered around the yard stopping to pick up dirt and stones. I cut two snips of hair before the head wriggling and screeching began. I gave up and let him explore. We walked around front to the garden. The sorrel had come in along with the chives and scallions. We sat with the wind fanning us in the bright afternoon sun. I snipped off a chive and handed it to him. He chewed the end, spit it out, and looked for more chives in the bed. I’m giving this yearlong project a spin.
  • a year of us | day 154

    ArtandLemons
    14 Apr 2015 | 6:35 pm
    day 154 The little one helped gather his clothes for bed then laid them out on the living room floor. He followed me into the bathroom and swished the bubbles as they rose in the tub. He swished more bubbles after I put him in the water. He pushing the Lego boat back and forth before he’d had enough. I washed his hair then lifted him up, wrapped him in a towel. He ran to the kitchen with the towel trailing behind like a cape. I’m giving this yearlong project a spin. Undoubtedly, I will fall and pick up again. Knowing this makes it easier. Still, I plan to show up to record a short photo…
  • a year of us | day 153

    ArtandLemons
    13 Apr 2015 | 6:08 pm
    day 153 Not much day dreaming done but a pot of tomato soup made. It was 7:25 pm when finally sat on the couch to write. The boys were still awake. It was warm enough to wear shorts and tee shirts. I made popcorn for the older ones and watched them play street hockey in the drive. They built an open-air house from plastic pipes and joints. On our walk home from school, L picked up a walking stick and told me a long story about trekking in the woods. We ate lunch together in the cafeteria. One of the kids asked who invented the light bulb. The boys debated over the answer while the little one…
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    Very Culinary

  • Easy Philly Cheese Steak Sloppy Joes

    Amy Flanigan
    17 Apr 2015 | 3:30 am
    We've Moved! Update your Reader Now. This feed has moved to: http://feeds.feedblitz.com/veryculinary Update your reader now with this changed subscription address to get your latest updates from Very Culinary.
  • Garlic and Herb Pork Sirloin with Balsamic Glaze

    Amy Flanigan
    15 Apr 2015 | 3:30 am
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  • Strawberry and Nectarine Bruschetta

    Amy Flanigan
    13 Apr 2015 | 3:30 am
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  • One Pot Turkey Stroganoff

    Amy Flanigan
    10 Apr 2015 | 3:30 am
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  • Easy Mini Lemon Tarts with Toasted Coconut

    Amy Flanigan
    8 Apr 2015 | 3:30 am
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    POPSUGAR Food

  • How to Pack a Perfect Mason Jar Salad

    Nicole-Perry
    18 Apr 2015 | 10:00 am
    Who says you can't start resolutions before the year is over? We've compiled a list of 51 foodie resolutions to check off, including this helpful tip. Packing a to-go salad in a mason jar seems like a great idea - it's an easy way to transport a vibrant, veggie-heavy meal without worries of dressing leaking into your bag - but if improperly assembled, it may end up underdressed, soggy, or less than fresh. Don't let that happen to you! Instead, follow this step-by-step guide, excerpted from Julia Mirabella's Mason Jar Salads and More: 50 Layered Lunches to Grab and Go ($12, originally $17).
  • 22 Exciting Wedding Cake Flavor Ideas

    Nicole-Perry
    18 Apr 2015 | 9:00 am
    Whether you're going the DIY route and asking a friend or family member to bake up a cake, or working with a pastry shop, wedding cake design doesn't stop at aesthetics. From ultratraditional (triple chocolate) to tropical and trendy (coconut passion fruit), these flavor combinations will help inspire the most important aspect of your cake: what's inside. Consider our suggestions as just that, the baker or bakery you're working with will likely have ideas of their own, and many of these flavor combinations can be mixed and matched as well. You're sure to be truly inspired: Want more ways to…
  • Your Ultimate Inspiration For a Delicious Cinco de Mayo

    Lisette-Mejia
    18 Apr 2015 | 8:00 am
    It's no secret that we're big fans of Mexican food. So when Cinco de Mayo rolls around each year, we inevitably get really excited (and hungry). Over the years, we've managed to whip up a whole bunch of flavorful dishes and drinks, from tacos to tequila-infused cocktails, all of which would be festive and delicious for your Cinco de Mayo celebration this weekend. Prepare to hear your stomach growl. ¡Buen provecho! Jump ahead to the following sections: Margaritas and other cocktails Chips, dips, salads, and sides Tacos and burritos Dessert
  • How to Make Vegetable Noodles (Without a Spiralizer)

    Brandi-Milloy
    18 Apr 2015 | 7:00 am
    While everyone loves a good pasta, filling up on a ton of carbs isn't what we're always going for. Thankfully, there are a lot of healthy and tasty alternatives in the form of vegetables, and we're here to show you how you can eat pasta without any guilt. And while the spiralizer is a great invention, it's something most people don't own, so we're going to show a few different ways to achieve the same noodle with various kitchen appliances.
  • All the Insane Food You Have to Eat If You're Going to Coachella Weekend 2

    Erin-Cullum
    18 Apr 2015 | 6:00 am
    While thousands gather in Indio, CA, for days of epic performances, we're on the hunt for something else: the epic food. If you're lucky enough to attend weekend two of Coachella, keep an eye out for these drool-worthy, Instagram-approved, and outrageously delicious bites.
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    Food Wishes Video Recipes

  • Spring Pea Green Curry with Black Cod and Strawberry – Channeling My Inner Spa Chef

    15 Apr 2015 | 11:24 pm
    I’ve always loved green curries, but until a recent visit to Al’s Place, I’d never thought of using fresh, sweet peas as the base. It was amazing, and after only a few bites I knew I'd steal this idea and make it my own. Sorry, Al. Their version featured pickled strawberries, but I decided to try a different approach, and used diced, fresh berries instead. I didn’t use any palm sugar or coconut milk, so the sweetness they provided paired perfectly with the brightly seasoned sauce.As I mentioned in the video, I used a jarred curry paste, Thai Kitchen Green Curry Paste, to be exact, and…
  • Tonnato Sauce – Not Just for Cold Veal Anymore

    13 Apr 2015 | 7:55 pm
    Some things sound really amazing the first time you hear about them, and other things, like this tonnato sauce, really don’t. I was probably in my early twenties when this first appeared on my culinary radar as, “vitello tonnato.” At the time, a plate of cold, thinly-sliced poached veal dressed with a chilled, runny tuna sauce didn’t make a lot of sense, but I tried it anyway, and have been a fan ever since.I don’t often serve it with the traditional veal, as in never, but ironically that’s the only thing I don’t serve it with. It’s tremendous as a spread, and equally…
  • Next Up: Tuna Smoothie

    13 Apr 2015 | 10:36 am
  • Avgolemeno Soup – Totally Epic

    5 Apr 2015 | 11:14 pm
    Avgolemeno is one of those soups that I’ve made many times, but rarely from scratch. It’s usually a “there’s nothing in the house” type of thing, made with a carton of broth. Even in its quick-and-easy form, it’s a delicious, and comforting meal, but when you use a fresh, whole chicken, it becomes epic. By the way, I mean “epic” as in ancient Greek poetry, not hipster cliché. Okay, I mean it both ways. Speaking of whole chickens, that’s your big decision here.If you want chicken meat in your soup, then you’ll only want to simmer the bird for about an hour, or just until…
  • Chef John is on Vacation

    5 Apr 2015 | 11:08 pm
    Just wanted to let everyone know that I’ll be on vacation this week. I'm looking forward to a great Spring break, where I plan on doing absolutely nothing. We’ll continue to publish your comments and questions, but fortunately I won’t be around to respond to them, so that means you’ll have to rely on your fellow foodwishers for the answers. I’m sure everything will be fine. Thank you, and we’ll see you next week!
 
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    Always Order Dessert

  • Avocado & Red Onion Salad

    Alejandra Ramos
    8 Apr 2015 | 9:56 am
    I do this really dumb thing every single time we order sushi. I think to myself that I'd like some kind of light and fresh salad to go with the sushi, so I go through the options and pick out an avocado salad. I don't know why I do this. It's always overpriced--about $5 for what basically amounts to half of a mediocre avocado. And it always has some kind of weird too-sweet dressing on it.
  • Orange Cocoa Chip Coconut Macaroon Cookies + a $50 VISA giftcard giveaway!

    Alejandra Ramos
    2 Apr 2015 | 7:24 am
    Growing up, classic coconut macaroons were a favorite in our house. We called them besitos de coco (coconut kisses), and enjoyed the chewy treats as often as possible. I've made several versions of them over the years, but these Orange Cocoa Chip Coconut Macaroon Cookies are definitely my new favorite. With Easter just a few days away, I thought I'd share this simple recipe that you can whip
  • Chocolate Honey Layer Cake with Salted Honey Flour Buttercream & Raw Cocoa Nibs

    Alejandra Ramos
    4 Mar 2015 | 10:30 am
    My husband Eugene is in a cake club at work. He and a group of other guys in his office pool together money that they then spend on monthly birthday cakes celebrating the guys in the group. The bakery options near his office are kind of limited, so they usually end up buying cakes from a popular financial district bakery called Financier, cleverly named for both the delicious little golden
  • Spicy Chorizo Clam Chowder

    Alejandra Ramos
    2 Mar 2015 | 9:31 am
    Last weekend, Eugene and I met my brother for brunch at a restaurant here in the city. It was kind of late in the day, and freezing outside, so as soon as I spotted clam chowder on the menu, I was sold. It was listed under the lunch entrees for $13, so I figured it would be a large-ish, hearty bowl, and didn't order anything else except a small appetizer of toast with fresh ricotta. But when
  • Spiced Roasted Carrots with Ras el Hanout

    Alejandra Ramos
    1 Mar 2015 | 1:19 pm
    Last winter I shared with you a recipe for popcorn with dark chocolate, almonds, and ras el hanout--a North African spice blend that is one of my firm favorites. In that post, I actually talked about how I fell in love with it when I used it on some roasted carrots in place of the cumin that had run out earlier that day. It took me a full year to realize that while I may have mentioned
 
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    Joyful Abode

  • Back Home in California

    Emily Chapelle
    14 Apr 2015 | 12:36 pm
    This is a sponsored post written by me on behalf of California Association of REALTORS®. All opinions are 100% mine. We’re a military family, as you know. We move. A lot. We’ve lived in seven different homes together in four different states. And recently arrived in California for the second time (third California home). (This photo was from our last days in Lemoore, CA before moving to the east coast for a year.) I’m not in “Cali” or anywhere else that’s cool enough to have a nickname that conveys popular-kid status. Both times we’ve lived in…
  • Quality Time (In the Little Moments)

    Emily Chapelle
    8 Apr 2015 | 3:54 pm
    This is a sponsored post written by me on behalf of Walmart. All opinions are 100% mine. I’m writing this post while my son is crying in his room, in a time-out because he threw a box at his sister’s head. Seriously. (Time out in our family isn’t a punishment, but a calm-down period… he was too worked up and upset to even have a conversation, and hitting and flailing, so there was no calmly waiting for him to be ready to talk.) My daughter is outside, playing with her long dress tied around her waist, because she loves wearing dresses every day, even if she’s…
  • 10 Reasons Why Nurses are Awesome

    Emily Chapelle
    4 Apr 2015 | 3:52 am
    This is a sponsored post written by me on behalf of Johnson & Johnson Family of Consumer Companies. All opinions are 100% mine. I have so many friends who are nurses. It’s one of those professions that travels well, and military wives don’t seem to have much trouble finding nursing jobs when they get to a new base. Nurses are IN DEMAND. As they should be. Here are 10 reasons nurses are awesome. They’re often the first person you see when you go to the doctor’s office, and the person you spend the most time with. Nurses get to know each patient, and connect on a…
  • How to Have a Relaxed Easter

    Emily Chapelle
    24 Mar 2015 | 9:41 pm
    The first day of Spring JUST finished, and it’s already happening. People are obsessing over Easter. Parents are making wish lists for their kids’ Easter baskets, planning to attend multiple outrageous easter egg hunts with 10,000 eggs “hidden” in plain sight, each. (Which you know just ends up with kids trampling each other and toddlers crying, right?) They’re breaking out their easter egg, rabbit, and chick-themed bento supplies and preparing to make 6 meals, 4 snacks,  and 14 crafts, all Easter-themed, over the weekend. They’re making sparkly rabbit…
  • Tropical Traditions Coupon Codes & Reviews

    Emily Chapelle
    24 Jan 2015 | 3:00 am
      Since I order TONS of groceries from Tropical Traditions, and I use their coconut oil daily for cooking and body applications, I absolutely have to tell you about it when they have free shipping or other great coupons. Tropical Traditions Free Shipping Coupon Code (January 2015) There is a free shipping coupon code right now, which can save you tons of money if you order a lot like I do, or make it pretty “risk free” to try something new if you only want to order a couple of things to try. Tropical Traditions Raw Honey Sale Right now, the Organic Raw Honey at Tropical…
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    Only Cookware Blog

  • KitchenAid Sausage Stuffer Attachment Review

    Wanda
    9 Apr 2015 | 2:42 am
    I must admit that I have always wanted to make my own sausages, so when we got a Kitchenaid stand mixer I just knew that we would be have to buy the necessary attachments to make them. We actually needed to buy two different attachments – the Kitchenaid Sausage Stuffer Attachment as pictured and the […]
  • KitchenAid Slicer/Shredder Attachment Review

    Wanda
    9 Apr 2015 | 2:36 am
    As the name suggests, this KitchenAid attachment slices and shreds food. It comes with two shredding cones – one fine and one coarse and two slicing cones – one thick and one thin. So you can shred or slice cheese, chocolate, nuts or vegetables. Unfortunately, like the KitchenAid pasta maker attachment, this attachment hasn’t been rated […]
  • Stoneline Cookware Review – 12 Piece Set with Bonus Knife Set

    Wanda
    11 Sep 2014 | 9:41 pm
    We’ve reviewed a lot of cookware over the years, including most of the top brands but never have we had the chance to review an As Seen on TV product. To be honest, I don’t think we would have even thought to do so, because As Seen On TV products often have a tendency to […]
  • Family Dinners: Tips for a Fun and Flawless Outdoor Eating Experience

    Guest Author
    17 Jan 2014 | 8:27 pm
      There’s nothing better on a summer day than sitting at a table in the backyard, watching the kids play and relaxing with a cold drink — except maybe having a fantastic family dinner at that same table first. All it takes to create these fabulous family memories is a little bit of preparation followed […]
  • Fresh Cherry Ice Cream Recipe

    Wanda
    16 Dec 2013 | 8:16 pm
    At the moment it is cherry season in Canberra and the cherries are plump and ever so juicy.  So because there is an abundance of cherries I needed to come up with a way of using up some of the excess. Well I have found one way to use them that is absolutely yummy – […]
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    Hungry Crowd

  • Life Is Not a Dress Rehearsal and Other Lessons From Wine Expert Cathy Corison

    Wed, 15 Apr 2015 12:20:41 -0400
    16 Apr 2015 | 6:04 am
    F&W's #FOODWINEWOMEN series spotlights top women in food and drink in collaboration with Toklas Society. Follow the hashtag on Twitter (@foodandwine). Here, Corison Winery’s Cathy Corison shares five lessons she would tell her younger self. I have had the great good fortune to make wine in the Napa Valley for nearly four decades, first for others and then, after a while, for...
  • 8 Ways to Use Artichokes (Other Than in Dip)

    Wed, 15 Apr 2015 16:56:13 -0400
    15 Apr 2015 | 4:04 pm
    From crispy meatballs to the ultimate veggie burger, here are eight fantastic ways to use artichokes. 1. Pizza Spinach, fontina cheese and artichokes make a terrific, healthy pizza. Or use artichoke hearts for this fast flatbread featuring creamy kale. 2. Soup April Bloomfield's creamy artichoke soup gets added flavor from a layer of prosciutto. Or use Big Heart artichokes...
  • 10 Affordable Cities Near Wine Country

    Wed, 15 Apr 2015 16:41:49 -0400
    15 Apr 2015 | 2:34 pm
    There are many things to consider when relocating to a new city: schools, parks, population size, public transportation. But what about access to a fantastic wine region? F&W teamed up with Redfin to create a list of the top 10 most affordable cities across the country that are also close to wine-producing areas. The list includes some no-brainers like Portland, Oregon, which is a...
  • A Brief, Delightful History of the Bundt Pan

    Wed, 15 Apr 2015 15:23:23 -0400
    15 Apr 2015 | 2:03 pm
    Bundts (or, at least, the confections that inspired them) may be generations-old Eastern European cakes, but the signature aluminum pan they’re baked in is a modern innovation. Bundt pans were invented by H. David Dalquist in 1950, and today we use them to make those classic cakes and also to roast up extra-crispy-skinned chicken. Dalquist was the owner of Minnesota's Nordic Ware...
  • 6 Edible Flowers You Should Eat Right Now

    Wed, 15 Apr 2015 15:15:55 -0400
    15 Apr 2015 | 12:15 pm
    Some people like to arrange flowers in vases. We prefer to eat them. Spicy, aromatic and beautiful, edible flowers are an incredible way to spruce up delicious spring dishes. Here, six flowers to try. Squash Blossom Super-seasonal, lightly sweet and beautifully orange and yellow, squash blossoms are terrific raw (try them stuffed with pimento-flecked ricotta), chopped up and cooked...
 
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    Wholistic Woman

  • No Longer Pre Diabetic! 5 month weight loss update

    Wendy Hammond
    9 Apr 2015 | 9:34 am
    Life gets in the way, and I realized it’s been way too long since I gave an update on my weight loss surgery. I usually try to focus on non scale victories, since I’m losing very slowly in weight loss surgery circles and compared to Troy but I have had some exciting scale related victories. I hit onederland, I’m technically no longer obese, and I weigh 85 pounds less than I did last year at this time (58 since surgery). I’ve also gone from a 2x to a medium top and a 22 to 12 pant and a 10 to 9 shoe. And I can run 5 miles (slowly, but surely! ) I’m also at the…
  • Life from Scratch {Book Review & Giveaway}

    Wendy Hammond
    18 Mar 2015 | 11:11 pm
    It’s been awhile since I sat down to devour a book in one afternoon. I think the last time was when I finished The Hunger Games trilogy over a holiday weekend. As usual, my husband teased me about not being normal. I can’t help it; when I get a taste of a good book, I can’t stop until the end. But it was my birthday weekend, so I indulged. Life from Scratch is yet another book by a blogger. Since I myself started this blog as a way to cook through Simply in Season, I can usually relate to books about bloggers. Except the ones where the blogger is rich and famous and flies…
  • DIY Spa Wrap

    Wendy Hammond
    9 Mar 2015 | 7:18 am
    One thing I’ve discovered is, simple sewing projects never are. It’s probably my skill level. But I found several tutorials online that claimed this was maybe an hour long project. I spent several hours on this! But, I’m very happy with the end product and with the help of my mom I was able to finish it. Ingredients: 1 yard of towel fabric. You can use an actual towel, but make sure it’s not too thick as you need to fold down the top to make an elastic casing and it can get really thick. I was basing my wrap on a microfiber one that I bought from Sierra Trading post on…
  • Denise Austin’s New 10 Week, 360° Plan

    Wendy Hammond
    19 Feb 2015 | 9:21 am
    Image courtesy of Rogers & Cowan The sheer number of diet and fitness plans is mind boggling. Before my weight loss surgery, I tried them all! It’s so easy to get caught up in researching various things, trying to put together the perfect eating and fitness routines. Denise Austin is offering a new plan to make it easier. Denise Austin’s 10 Week, 360° Plan gives people the tools they need to achieve their goals by combining everything Austin knows about exercise, nutrition and motivation in one place for the first time through all-new video content. Fun, easy and accessible for…
  • Weight Loss Surgery: 3 Month Update

    Wendy Hammond
    16 Feb 2015 | 9:52 am
    I can hardly believe it’s been three months since my weight loss surgery! It’s gone fast, although I must say I’ve adapted really well to my new normal. So now that I’m all healed, what is life like? The scale is my friend some days, my enemy on others. I weigh in every day on my scale, which automatically updates. Some days I’m down 1-2 pounds. Other days I’m up. The overall trajectory is down, however. Some days I’m excited about how much I’ve lost. Other days I feel like I should have lost more. I have to keep reminding myself that this is a…
 
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    The Kitchn | Inspiring cooks, nourishing homes

  • 5 Days of (Truly) 30-Minute Meals from Marge Perry — Meal Plans from The Kitchn

    18 Apr 2015 | 9:00 am
    Meal Plan By: Marge Perry of A Sweet and Savory Life Number of Meals: Five weeknight dinners Sized For: Four people Primary Ingredients: Fresh tuna, black beans, chicken breasts, pork chops, skirt steak Diet: Clean, healthful, and well-balanced, with minimal saturated fat, added sugar, or processed food. You are not alone if you’re making the same three to five dinners week in and week out. At the end of a busy day, when we mere mortals are not at our most energetic or creative best, of course we turn to the dishes we can get on the table quickly and without thinking too hard. Here are a…
  • How Microwaves Heat Your Food — We've Got Chemistry

    18 Apr 2015 | 8:30 am
    Microwave ovens seem almost magical because they can heat leftovers in just a couple of minutes (in seconds, even), when a conventional oven would take 20 minutes or more. But the technology that goes into microwave ovens isn’t actually magic, but science, practically applied and intelligently designed. Here’s how they work. READ MORE »
  • Recipe: Cottage Cheese Muffins with Roasted Red Peppers and Feta — But First, Breakfast!

    18 Apr 2015 | 8:30 am
    Many morning meals and recipes can be divisive in the same way that brownies (fudgy or cakey?) or chocolate chip cookies (soft, chewy, or crisp?) often are. There are people who tend towards the savory side of things and others who would choose a fruit scone, muffin, or stack of pancakes before they'd ever order eggs at brunch. That's not to say you can't dabble in both (I certainly do!), and it's not to say your preferences don't come in waves or vary by the season, but I think many of us have a definite proclivity. So today is for all the fans of savory breakfasts. Meet my new favorite…
  • 10 Surprising Things You Can Cook in the Microwave — Tips from The Kitchn

    18 Apr 2015 | 8:30 am
    We all know what a microwave is for, right? It's for reheating leftovers and steaming broccoli. Yawn. If you're going to give so much precious kitchen real estate to a microwave oven, you better make it work harder than that! Here are 10 more things you can do with your microwave, from making healthier potato chips to frothing milk foam for your latte. READ MORE »
  • What to Read This Weekend — Food News: April 13 - 19

    18 Apr 2015 | 5:30 am
    Marcella Hazan's Son Wants to Bottle Her Classic Tomato Sauce Want to Live to Be 100? Here's What You Should Be Eating Nutella and Tim Hortons Get Cozy, But Only in Canada, to Our Sorrow Chefs Bored with Normal Food, Turning It to Ash Instead International Space Station Has Awful Coffee, Gets Espresso Maker Peugeot Is Giving the Food Truck a Sexy Makeover This Cookbook Was Co-Created by a Computer Algorithm In the Future You Might Have a Liquid Spice Rack How Much Water Is Used to Produce Our Food? Stop Blaming Almonds for California's Drought, Says Gizmodo READ MORE »
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    foodista.com

  • Minty Cantaloupe, Strawberry and Pomegranate Salad with Honey Lemon Dressing

    sheriwetherell
    17 Apr 2015 | 2:07 pm
    A simple fruit salad brightens any menu regardless of the season. This beautiful salad featuring cantaloupe, strawberries, pomegranate seeds, and mint is tossed with an easy dressing of lemon juice and honey, both of which add an unexpected burst of fresh flavor.
  • Whole Roasted Carrots with Cumin and Red Wine Vinegar

    sheriwetherell
    17 Apr 2015 | 2:01 pm
    Roasting carrots heightens their natural sweetness and adds depth of flavor to this simple yet glorious vegetable. Tossing them with a bit of olive oil, red wine vinegar, cumin, salt and pepper turn this easy dish from wow to wowza!
  • Southern Inspired Praline Peach Pancakes

    lrodrigues
    17 Apr 2015 | 6:35 am
    Praline peach pancakes are a wonderful way to begin your morning.  Inspired by the ripe and juicy Georgia peaches, these pancakes have double the peach flavor.  The pancakes themselves are made from a combination of peach yogurt, heart healthy baking mix, low fat milk and brown sugar.
  • Quick and Easy Chicken Dinner Recipes

    ajeanroy
    16 Apr 2015 | 7:50 pm
    With warmer weather, we all seem to get a little bit busier. Now that our schedules are bursting with things to do and places to go, it's more important than ever to have quick and easy meals ready to serve in a flash. Eating a home cooked meal just got a little easier. 
  • Classic French Asparagus with Hollandaise

    lrodrigues
    16 Apr 2015 | 4:30 pm
    Asparagus with hollandaise is a classic French dish that is perfect for spring.  This simple yet elegant side dish can served at any meal of the day.
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    Gigabiting

  • You Can Never Have Too Many (Green) Friends with Benefits

    Janice
    14 Apr 2015 | 2:15 am
      Type ‘the next kale‘ into a Google search bar and it returns more than 21 million results. It’s hard to believe that just a few short years ago Pizza Hut was the single largest consumer of kale in the [...]
  • You Are What You Digest

    Janice
    7 Apr 2015 | 12:11 am
      It’s said that you are what you eat, but it’s really so much more about what you digest. There’s synergy in the foods we eat. The more we learn about that synergy, the more we understand that the sum of [...]
  • Sampling or Shoplifting? It’s a Slippery Slope

    Janice
    30 Mar 2015 | 12:10 am
        Spear one cheese cube with a toothpick and you’re sampling. Are you pilfering if you snare a dozen? Is it shoplifting if you dump the plateful in a produce bag for later? How much is too much? Exactly [...]
  • Big business, civil justice, and just how hot should the coffee be.

    Janice
    23 Mar 2015 | 12:39 pm
      Hot coffee spills are a perennial darling of product liability lawyers. Every so often a case comes along that grabs headlines, captures the imagination, and reopens the conversation about frivolous lawsuits, tort reform, and how you like your coffee. The latest baits [...]
  • What’s Better: Highly Rated or Highly Ranked?

    Janice
    19 Mar 2015 | 1:55 pm
    Who’s really number one? Restaurant rankings are a relatively new measure of gastronomic greatness. Reviewers always rated restaurants, often using the shorthand of 3 stars or 2 forks, thumbs up or down, going back a century to the first Michelin guides. [...]
 
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    Harmonious Homestead

  • Frog In The Swond – Attracting Wildlife With Water

    Rachel
    8 Apr 2015 | 6:11 am
    We’re coming upon our third growing season at the Harmonious Homestead property. As I think about the year ahead, it occurs to be that I’ve never shared the most exciting goal we achieved last year. The frog in the swond. When we moved here, our property was like a park. We enjoyed big, beautiful trees and bemoaned the excessive lawn. We watched a few species of birds and wild animals, large and small. Something was clearly missing. Amphibians. The presence of amphibians in any environment indicates clean water, active insect life, and lots of other good things. Despite our area…
  • Printing & the Hand-Made Ethic #MoveOurIgloo

    Rachel
    29 Mar 2015 | 5:37 pm
    I have a new tradition. On Sunday mornings instead of giving to a church plate, I give to a Kickstarter project. Not every Sunday, and not always Kickstarter, but over the last few years I’ve shifted from charitable giving to funding small businesses. Why this is would be an interesting post in itself, but I don’t have time for those mental gymnastics today. I want to tell you about who I’m backing this Sunday. Igloo Letterpress is a small print shop in downtown Worthington. I first met the owner Allison when she taught a workshop at Wild Goose Creative about book making. I…
  • “Science Lesson” {Homestead Haiku}

    Rachel
    26 Mar 2015 | 1:01 pm
    Unschool girls in woods. What better teacher exists than Mother Nature? ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* “Science Lesson” {Homestead Haiku} is a post from Harmonious Homestead. If you like what you read, please consider supporting us with a donation or visit the Harmonious Homestead shop for ebooks and favorite tools. Thanks! The post “Science Lesson” {Homestead Haiku} appeared first on Harmonious Homestead.
  • Raising Healthy Dogs with HardyPet {Sponsored}

    Rachel
    19 Mar 2015 | 6:12 am
    What do you feed your pets? The more that I explore and understand human nutrition, the more I consider this question. If I believe that humans are healthiest on a diverse, vitamin-rich diet, doesn’t it follow that my pets would thrive on such a diet too? Our little dog Hawise stopped being interested in dry food about a year ago. We tried switching brands but she was never excited about it. I’m not a fussy pet owner and wasn’t about to get into cooking a fresh meal, but I’d always been curious about raw diets for dogs. With a friends’ encouragement, I started…
  • Change Your Life Kraut Melt Sandwich {Recipe}

    Rachel
    24 Feb 2015 | 7:27 pm
    What I’m about to tell you is so devastatingly simple that it can hardly be called a recipe. And yet, a friend whom I recently served this to declared that it “changed her life.” All you need is vegetable kraut, bread and cheese. I ferment my own mixed vegetable kraut from whatever’s in season. The variety pictured includes beets, red cabbage, carrots, and garlic aged on the counter for just a week because I like my kraut crunchy. Bread can be whatever you have on hand, sliced fairly thinly. Same with the cheese – use anything that melts nicely, sliced thin.
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    Cooking with Thas

  • Chicken Fry- My Style

    Thas
    11 Apr 2015 | 8:32 am
    Chicken pieces marinated in an aromatic and flavorful marinade and fried to perfection…Totally my way! If people in N.America go crazy for chicken wings, hard core non-vegetarians in Kerala go crazy for chicken fry. And, I proudly belong to the chicken fry fanatic group. May be I can become the captain of that group. I can resist a lot of food but chicken fry. The other day, I had a huge craving for chicken fry and I was thinking about it even at work. I eagerly waited to reach home and to succumb to my craving. The key ingredient for a delicious and irresistible chicken fry is the…
  • Bread Upma Recipe- Bread and Veggie Stir fry

    Thas
    8 Apr 2015 | 6:59 pm
    Bread made into an Upma, perfect for breakfast or as an evening snack… Upma is a South Indian breakfast dish traditionally made with semolina and it resembles to a thick porridge. Nowadays, you could see upma being made with so many other ingredients like oats, bread, rice flakes, cracked wheat, quinoa, mixed veggies, grated cauliflower, corn meal etc. The preparation remains the same, only the main ingredient changes. I had some leftover bread so thought I would turn them into upma and serve as an evening snack. In fact, after having this I felt pretty full that I skipped my dinner.
  • Sindhi Kadhi with Potatoes and Tindora

    Thas
    7 Apr 2015 | 6:38 pm
    A popular and delicious Sindhi vegetarian dish… Sindh is a province in Pakistan and their cuisine is called Sindhi cuisine. I have seen and read a lot of Sindhi recipes posted by some of my fellow bloggers and have been thinking of making some of the dishes in my kitchen. Finally, I made this Sindhi Kadhi. It’s basically a delicious vegetarian curry and the base of this curry is tomato puree. Into the cooked tomato puree, vegetables like potatoes, drumstick, lady’s finger and cluster beans are added and slow cooked. In the beginning, besan or gram flour is added into the…
  • Nutella Banana Crepes

    Thas
    5 Apr 2015 | 1:33 pm
    Nutella and butter roasted Bananas wrapped in a crepe, now that’s what I call a stunning breakfast or brunch… I am enjoying the long weekend by doing nothing, I am just relaxing at home and I am loving it. I didn’t cook anything special over the weekend, made the usual easy one pot meals and not complaining about it. This morning after waking up, I felt like pampering myself and my Man with something different and delicious for brunch. I had Nutella and bananas, they are like best friends forever. I was obsessed with nutella and banana panini for a while and then I went…
  • Ground Pepper Chicken and Potato Korma

    Thas
    4 Apr 2015 | 5:20 pm
    Chicken cooked with ground pepper and coconut milk, finger licking delicious… One of my favorite chicken dishes is Chicken Korma. Kormas are creamy, rich, flavorful and delicious. I’ve tried many kinds of kormas over the years, coconut milk is the key ingredient for making kormas and that’s what makes it creamy and rich. To make the kormas even more delicious, ground cashew nut paste or almond paste can also be added. I’ve already posted the recipes for making many kinds of Kormas; chicken, mutton, beef, fish or mixed veggies can be used for making Kormas. In this…
 
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    A Sweet Spoonful

  • Coconut Oatmeal Cookies with Dried Cherries

    megang
    14 Apr 2015 | 9:22 am
    I spent the weekend slowly packing — working through my office and then moving down to the kitchen. We’ve still got about two weeks until we actually move but I hate leaving things to the last minute and feeling like a crazy person (regardless of how much one plans, doesn’t moving pretty much always make you feel like a crazy person?) So instead of working on freelance projects or doing carefree spring weekend things, I spent some quality time carefully selecting kitchen items I know we can live without for a little while: colander, salad spinner, yogurt maker, madeline…
  • Stuffed Shells with Fennel and Radicchio

    megang
    6 Apr 2015 | 8:37 am
    I’d heard from many friends that buying a house wasn’t for the faint of heart. But I always shrugged it off, figuring I probably kept better files or was more organized and, really, how hard could it be? Well, I’ve started (and stopped) writing this post a good fifteen times which may indicate something. BUT! First thing’s first: we bought a house! I think! I’m pretty sure! We’re still waiting for some tax transcripts to come through and barring any hiccough with that, we’ll be moving out of our beloved craftsman in a few weeks and down the block to a…
  • A Nod to Spring

    megang
    22 Mar 2015 | 8:34 pm
    We started house-hunting about ten days ago, and at the time I had no idea how all-encompassing it would feel. The market is such in Seattle right now that you don’t really get to think about this very large, immensely important decision for a few days (or even overnight, in some cases); you have to either make an offer right away or move on. And I’m not one to make very big decisions quickly. So there’s been a lot of pacing, and trips to the grocery store for bad (but so good) Easter candy consumed late at night while scanning through new listings online. I’ve had my…
  • Vegan Chocolate-Almond Sorbet

    megang
    11 Mar 2015 | 8:04 am
    I had a weak moment on our honeymoon in Italy when I decided that I should be making gelato for a living. My enthusiasm for Italian gelato wasn’t surprising to anyone. I’d done extensive research, made lists, had Sam map out cities in terms of where the best gelaterias were. I took notes and photos and hemmed and hawed over flavor choices: Sicilian Pistachio! Chestnut Honey! Sweet Cheese, Almond and Fig! In truth, on that particular trip, I cared far more about treats, sunshine, and cobblestone walks than I cared about famous landmarks or tourist attractions, often leaving the…
  • Homemade Marzipan Dark Chocolate Truffles

    megang
    4 Mar 2015 | 10:41 am
    We live one block away from a hot chocolate cafe here in Seattle where they also happen to sell really nice truffles and little sweets. When Sam works out of his home office, he’ll often go there for a change of scenery and without fail, he brings me home a truffle. My favorites tend to be the vanilla sea salt, but it’s really a toss up between that and the dark chocolate marzipan. I’m not sure where he got the idea, but last month for Valentine’s Day, Sam decided to strike out on his own and made homemade truffles instead of buying them. He researched how to make…
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    lisa is cooking

  • Semolina Cavatelli with Rabbit Ragu

    lisa is cooking
    16 Apr 2015 | 5:28 pm
    I have to warn you, I’m going to gush a bit here. A new book has come along that’s not only about one of my most favorite food topics but is also full of interesting information I’d never read before on the subject. The book is Pasta by Hand by Jenn Louis, and I received a review copy. Even Mario Batali, who wrote the foreword, hadn’t tasted or heard of several of the recipes in this book. Now to explain, the “pasta” in the title refers to traditional handmade dumplings or variations on gnocchi... This is just a summary. Visit my site for the complete post with photos and links.
  • Starry Starry Nights Cookies

    lisa is cooking
    8 Apr 2015 | 3:03 pm
    These days it’s becoming more and more likely that when you bring baked goods to a party or other event, you’ll encounter several guests who need to know what ingredients were used and if they need to avoid the item in question. I’ve been trying to bring optional offerings to events when possible like gluten free, dairy free, vegan, etc. The latest book from Gesine Bullock-Prado will make this much easier. Let Them Eat Cake is another treat-filled, fun book just like all her others, but this... This is just a summary. Visit my site for the complete post with photos and links.
  • Rice Noodles with Green Onions and Edamame

    lisa is cooking
    31 Mar 2015 | 9:30 am
    What happens when one of my most favorite cookbooks is given a part two to accompany it? I go through many, many Post-it flags marking pages. I’ve been reading and marking pages in Plenty More and looking forward to various vegetables coming into season. I can’t wait for summer to try Dakos made with ripe tomatoes, Corn Slaw, and Eggplant with Black Garlic. After my first glance at this new book, I was worried that this was just the collection of dishes that weren’t quite good enough for the... This is just a summary. Visit my site for the complete post with photos and links.
  • Cornmeal with Rosemary and Parmigiano Biscotti

    lisa is cooking
    21 Mar 2015 | 12:33 pm
    There’s a lot to love about biscotti. You can go a very traditional route with them or veer off into all sorts of creative directions. For Christmas this past year, I got creative by baking big, mocha latte biscotti with chocolate chips in them that got drizzled with a white chocolate-espresso glaze. I’ve also made a peanut butter version and some that were fully dipped in chocolate. But, I’m also a big fan of the more proper, Italian almond cantucci that are subtly sweet, nutty, and all about... This is just a summary. Visit my site for the complete post with photos and links.
  • Southern Hummus

    lisa is cooking
    12 Mar 2015 | 12:14 pm
    How do you change the direction of 100 years of family cooking while honoring the traditions? That’s what Alice Randall and her daughter Caroline Randall Williams set out to do. They chronicled their family history and their desire to change their eating habits for the better in their new book Soul Food Love, and I received a review copy. The book begins with stories about three generations and five different kitchens and the types of cooking in each. The goal for mother and daughter was to... This is just a summary. Visit my site for the complete post with photos and links.
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    La Fuji Mama

  • How to Pack a Tea Party Picnic

    Fuji Mama (Rachael)
    17 Apr 2015 | 7:04 am
    I love Spring!  It puts me in the mood for two of my favorite things: tea parties and picnics.  Why not combine the two?  The great thing about a tea party picnic is that it doesn’t have to be complicated, and whether you’re hanging out with girlfriends or having fun with little ones, everyone will be happy! For a Tea Party Picnic You need . . . 1. Something Sweet: I whipped up my favorite Chunky Monkey Scones, but you could always make something else, or even pick up something at your favorite bakery!  Some ideas to consider: scones, cinnamon rolls, muffins 2. Something…
  • Chunky Monkey Scones Revisited

    Fuji Mama (Rachael)
    16 Apr 2015 | 8:36 am
    There are some recipes that deserve a second look, and this is one of them.  I posted this recipe on Savvy Sassy Moms 3 years ago this month.  When I was brainstorming what I wanted to do for my Studio 5 segment this month, this recipe popped into my head.  These scones are perfect for everything from tea parties, to picnics, to brunch with girlfriends, to Mother’s Day.  Inspired by my favorite Ben & Jerry’s ice cream flavor—Chunky Monkey—they are filled with bits of banana and chocolate.  The scones are light and moist (no heavy, dry scones here, thank you…
  • California Avocado Ramen

    Fuji Mama (Rachael)
    14 Apr 2015 | 3:47 pm
    We are currently in the middle of a crazy wind and dust storm here in Utah.  I’ve watched a trampoline, sandwich board sign, and a trashcan fly by so far.  So while we hunker down and hope we still have a roof tomorrow morning, I’m going to share a new recipe with you!  I have had a hard time keeping it under wraps because I was so excited!  I am one of the new ambassadors for California Avocados for this year’s growing season, so I will be sharing a new avocado recipe twice a month on their blog, The Scoop.  If you know me at all, you know how much I love avocados.
  • Dubliner and Berry Jam Grilled Cheese Sandwich — Get ready for National Grilled Cheese Day!

    Fuji Mama (Rachael)
    10 Apr 2015 | 11:38 am
    I’m back to pulling goodies out of my Kerrygold box, because April is National Grilled Cheese Month and this Sunday, April 12th, is National Grilled Cheese Day!  The Fuji family loves grilled cheese sandwiches in all forms—classic grilled cheese, grilled cheese sandwiches stuffed with veggies or other goodies, etc.  In honor of National Grilled Cheese Day this year though, I’m keeping it simple with a combination of sweet and savory, which I love. I picked up a loaf of White Chocolate Pecan artisan bread at Harmons Grocery (I am so sorry if you don’t live near a…
  • Not Quite Irish Sausage and Cabbage

    Fuji Mama (Rachael)
    9 Apr 2015 | 11:30 am
    I’m a member of the Kerrygold blogger program, and recently received a box of goodies to cook with.  Each month they give us a challenge, and the most recent challenge was to “Bring the Taste of Ireland to Your Kitchen.”  I went back and forth on what I wanted to do, then settled on a humble dish, bacon and cabbage.  The dish is made by boiling a hunk of unsliced back bacon with cabbage and often potatoes as well.  Sometimes other veggies, like turnips and carrots are added.  Once cooked, the back bacon is cut into slices and served with the vegetables and a bit of the…
 
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    Beyond [the Plate]

  • Reminiscing Ice-Cream

    Danielle
    6 Apr 2015 | 8:00 am
    In September 2011 the brilliant marketing folks at Travel Oregon put together a media trip that was truly one-of-a-kind. They gathered about 40-50 food and travel bloggers from North America for a weekend designed to showcase the best activities that Oregon had to offer, from river rafting to salmon-fishing, and kept us well-fed and libated by the amazing community of food artisans and restaurateurs in Portland. I spent a morning hanging out with one of these businesses, Salt & Straw – the ground zero of innovative ice-cream flavors like Pear and Blue Cheese or Strawberry Honey…
  • Personal Work: Steadiness & Ease

    Danielle
    19 Jan 2015 | 1:33 pm
    Besides photography, the Ashtanga yoga practice has, over time, grown to be the other big interest in my life, and for a long time I’ve been looking for the best way to bridge the two in a personal project. The opportunity arrived last November when I had the idea to photograph a group of yoga friends in silhouette, to capture the forms that we make with our bodies every morning. I took my first Ashtanga yoga class in November 2009 in Palo Alto, and five years (and a few months) later, the ritual of rolling out my mat and moving along with the breath is now a permanent fixture of my…
  • The Centurion Lounge At SFO

    Danielle
    5 Nov 2014 | 3:21 pm
    We do our fair share of travel over here, and in this TSA world, it’s pretty exhausting, stressful and ridden with bad food. Having access to a quiet space to recharge and breathe before or in-between flights, makes a huge difference to the travel experience. Try taking a shower on a layover between two 10-hour flights and notice how it counters the discombobulating nature of plane travel. As an American Express card member, I was pretty excited to take a sneak peak at their newest Centurion Lounge at SFO, opening November 6. It’s the first time I’m hearing of a card company…
  • Aste Nagusia 2014: Cooking, The Basque Way

    Danielle
    10 Sep 2014 | 5:46 pm
    After a vigorous Tortilla competition, the subsequent cook-offs for Txipirones en su Tinta (Squid cooked in its Ink) and Bacalao a la Vizcaina (Basque-style Salted Cod) were quieter affairs, receiving over 50 entries each, largely due to the higher costs of ingredients. For a large cazuela that serves 18 people, it averages about 200 euros (US$259) for the Txipirones and 400 euros (US$518) for the Bacalao. I was invited to guest judge the Txipirones cooking contest and, for the Bacalao cook-off, got to spend a morning documenting two teams cooking side-by-side. As Basque classics, these…
  • Aste Nagusia 2014: Celebrating, The Basque Way

    Danielle
    3 Sep 2014 | 5:19 pm
    In a serendipitous turn of events, I got to end my summer with two weeks in Europe at the end of August. This included a short stint in Bilbao, Spain, for one of the Basque Country’s biggest annual fiestas: Aste Nagusia (literally, “The Principal Week”). I was there at the invitation of my friends Margaret and Javi, the power couple behind Travel Basque Country, an online resource for information and custom tours to the Basque region in Northern Spain. A 9-day celebration of all things Basque, this event is the perfect introduction to the various facets of Basque culture,…
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    True Food Movement

  • Dark Chocolate Coconut Bites

    Lisa Johnson
    15 Apr 2015 | 6:00 am
    While working downtown at my corporate gig, I found a fantastic snack.  Dark covered chocolate coconut bites.  Just a hint of sweetness, but with the healthiness of coconut.  I loved them!  The only problem is the 3 ounce packages were $6 each! I figured I could find a way to make them myself at home.  There are a few caveats here though.  I bought the coconut already de-shelled with just the skins on them in big chunks.  It was still quite a struggle to get the skins off.  I found a small knife worked better than a peeler. Also, get ready for messy hands, I was picking the coconut…
  • Sweet Potato Wrapped Cod Recipe

    admin
    13 Apr 2015 | 6:00 am
    Cod, the official state fish of Massachusetts, is a staple around Boston.  We mostly stick it in the broiler with a few bread crumbs scattered about and a wedge of lemon.  Pretty boring no? I had tried a recipe a few years ago where I wrapped cod in a big, thin slices of potato and then lightly fried it.  I wanted to recreate the recipe but make it a bit healthier, how about a sweet potato? Ooh and onions with white wine mixed in somehow?  The results are delicious, I am so happy with the results and will make it again soon! Ingredients 1 small onion diced fine dash of salt 1/4 cup white…
  • What is Food Porn?

    Lisa Johnson
    9 Apr 2015 | 5:40 am
    credit: Jerry King Cue the sultry music and the steam.  Add in some oohs and aaahhs.  Feel your mouth begin to water, gulp hard.  What’s making you respond this way?  Not your significant other, more likely a fabulous picture of something chocolate.  There’s a reason they call it Food Porn. But what is food porn?  As Supreme Justice Potter Stewart noted when describing sexual pornography, “I know it when I see it.” The Official Definition Rosalind Coward first defined “food pornography” in her 1984 feminist book Female Desire, “cooking food and…
  • Blondies Recipe: Taste-tested and fabulous

    Lisa Johnson
    8 Apr 2015 | 6:00 am
    Photo credit: Jason Roderick You’re faced with a dilemma; you need snacks for a school function and you know brownies and cupcakes are already covered.  What do you bring that the kids will still love and isn’t the same old, same old.  Blondies! I first made these for a school event over a year ago, and they vanished in seconds.  Since then I’ve made them over a dozen times, and every time I get a plate back with crumbs.  The recipe comes from The Cook’s Illustrated Baking Book and is pretty straight forward (Amazon link).  Read through the directions and prep…
  • Brussels Sprouts Salad: Including best way to shred

    Lisa Johnson
    6 Apr 2015 | 6:00 am
    This brussels sprouts salad was fun to create; the inspiration rooted in a healthy Waldorf Salad.  This takes barely 10 minutes to whip up, and that includes making a vinaigrette from scratch.   The sweetness of the grapes cuts the slightly bitter flavor of the sprouts, and the pecans and celery add lovely crunch. Ingredients 2 cups of brussels sprouts, shredded 10 pecan halves 6 to 10 grapes 1 – 2 stalks celery 1 Tbsp white balsamic vinegar 3 Tbsp olive oil 1 fresh basil leaf Directions First, chop off the bottoms of the brussels sprouts and shred, placing them on a plate.  (See…
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    MyWifeCanCook.com

  • Three Cheese Summer Squash Veggie Lasagna Recipe

    Melissa
    29 Mar 2015 | 11:43 pm
    Support your local CSA and enjoy a great veggie lasagna recipe Are you looking for another way to get your kids to eat vegetables? How about trying a cheesy and delicious veggie lasagna recipe? Last week, the kids and I headed to the local farmer’s market to pick up our first Community Supported Agriculture (CSA) share of the season. CSA’s are a great way to support local farmers and to get fresh local produce. It comes with a bit of a risk because you don’t always know what or how much you are getting, but it’s usually a pretty safe bet that you are going to get…
  • Homemade Strawberry Ice Cream

    Greg
    28 Mar 2015 | 11:43 pm
    I love ice cream! Especially homemade strawberry ice cream! But who doesn’t love ice cream? In 1983, in his stand-up comedy special Delirious, Eddie Murphy talked about the polarizing effect of ice cream on our nation’s youth. Umm…well…maybe he didn’t use those words exactly.  But it was a hilarious bit about when he was growing up all the kids in his neighborhood would lose their minds when they heard the ice cream truck coming and the antics that would ensue. His material is funny because it rings true.  Kids go a little insane when faced with the prospects…
  • Grandmas Homemade Buttermilk Pancakes from Scratch

    Greg
    27 Mar 2015 | 4:31 pm
    Nothing says Sunday like Buttermilk Pancakes from Scratch You are slow to wake up. You blink several times, but your eyes quickly retreat from the early morning light that is pouring in through the windows, searching out and revealing spaces that were hidden in darkness only moments before. Outside one of these windows a robin sounds his morning song, signaling the start of another glorious spring day.  The world is waking up. But not you. Not yet. The world of dreams that exists behind your eyelids is still too inviting. Better to linger here a while longer then to let in the painful light…
  • Homemade Pizza Crust Recipe

    Greg
    27 Mar 2015 | 12:49 am
    Homemade pizza has become a favorite in our house and that starts with a homemade pizza crust recipe. As the old proverb says, “Give a man a fish and you feed him for a day. Teach a man to fish and you feed him for a lifetime”. Well, one of the first things Melissa taught me how to fix was pizza crust and countless pizzas later it’s the gift that keeps on giving. I’ve often joked (well, half joked) that one of these years I’m going to keep tally of how many slices of pizza I eat in a year. It would be a large number. How totally selfless of Melissa to teach me to…
  • Heath Bar Cake, you complete me.

    Greg
    23 Mar 2015 | 10:18 pm
    Do you, cake eater, take this delicious heath bar cake above all other cakes – to journey together throughout the years – in the delicious affair of dessert eating? I do! Ah, Heath Bar Cake my delicious friend, I’m so glad you came into my life. Your moist chocolate base, your heath bar crumble covered cool whip top, I’m gonna eat you up, I don’t think I can stop. I don’t remember exactly when Melissa first made this cake for me. Sometimes it’s hard to remember specific details surrounding moments of euphoria. Or maybe it’s just that I have…
 
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    Bitches Who Brunch

  • A Festive Pink Kitchensurfing Dinner

    Cori Sue
    17 Apr 2015 | 11:13 am
    Today, we’re highlighting a pinktastic dinner party I threw for Valentine’s Day, but that happens to be perfect for spring and cherry blossom season here in Washington. I love entertaining. The problem? I can’t cook. The solution? Kitchensurfing. Kitchensurfing is an amazing brand that brings professional, certified chefs, into your home to cook for you at a set cost-per-head. You can use Kitchensurfing for a double dinner date, or for a larger dinner party of a dozen. You can hire a Kitchensurfing chef based on the price point, or the type of cuisine, or the chef’s background. There…
  • Bitch Birthday Cocktail: Lavagna’s B.C.S

    Cori Sue
    17 Apr 2015 | 8:21 am
    Bitches Who Brunch turns five this month! It’s been an incredible journey bringing the Bitching to Washington, D.C., New York, and Chicago. Thanks for reading and sharing along the way. To join us in the toast to five years, chefs and mixologists are putting special “Bitch” cocktails on their brunch menus all this month! Over the next two weeks, we’ll give you the recipes behind the Bitch Birthday cocktails and profile the men and women behind them. We’d love to host you at a special Bitches Who Brunch birthday brunch celebration at Barcelona Wine Bar on April 19. Click here for…
  • Takito Kitchen Brunch

    Amber
    17 Apr 2015 | 4:00 am
    Note from the Bitches: Introducing Amber, our Chicago Social Bitch! She heads out on a double date and reviews brunch at Takito Kitchen in Wicker Park. Ah, another Spring weekend in Chicago…I could get used to this. I even made the executive decision to pack up every knit sweater and puffy jacket I own. Let’s hope the weather doesn’t pull a 180 and make me regret it. I kicked off this past Sunday morning with an early barre workout followed by a cherry almond scone (my new favorite flavor) from newly opened, Scone City. Lucky for me, this adorable pastry shop is located…
  • Review: Mile High Run Club

    Emily
    16 Apr 2015 | 1:39 pm
    In the past year, we’ve seen everything from Beyonce dance classes to choreographed rowing in a city with more niche gyms than anywhere. As a competitive runner and someone who is always looking to find new classes that will not only entertain me but also help me reach my goals, I’ve always felt like the NYC offerings were limited. Until now. Enter: Mile High Run Club, a relatively new treadmill based workout class in the city. I think the idea of a treadmill workout class is brilliant, especially for athletes training for something special. Treadmill workouts can be so boring but…
  • Southwestern Kale Salad with Sweet Potato, Quinoa, and Avocado Sauce

    Emily
    15 Apr 2015 | 7:13 am
    I don’t know what it is about this new weather that makes me want to tackle the world. I feel rejuvenated. I walk around the city with a smile on my face, I’m nice to people who knock into me grocery shopping, and I spend an inappropriate amount of money on fresh flowers. Nothing can get me down when I can keep my coat closet closed and my windows open. Yesterday, after a blissful hour wandering around NYC with no agenda, which usually equates to “Emily spending money”, I found myself at the grocery store ready to conquer a healthy Meatless Monday. After a Sunday that included…
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    2

  • Performa smartphone BenQ B502, Ponsel Tangguh 2015

    shofie
    17 Apr 2015 | 9:05 pm
    Performa smartphone BenQ B502, Ponsel Tangguh 2015 - Mengulik ke bagian ruangan pacunya, ponsel canggih itu sudah dipersenjatai dengan CPU quad core Cortex A7 berkecepatan 1, 3Ghz. Selain itu pada CPU itu sudah menggunakan chipset MediaTek MT6582 yang dipadukan oleh satu GPU garapan Mali-400. Selain di bekali dengan adanya dapur pacu yang cukup lengkap dan juga gahar, smartphone tersebut juga telah di bekali dengan adanya kamera depan dan juga kamera belakang dengan resolusi yang cukup tinggi.Baca selengkapnya --->>> BenQ B502
  • Review Smartphone LeTV Le One, Ponsel Canggih Dengan Spesifikasi Gahar

    shofie
    17 Apr 2015 | 8:42 pm
    Review Smartphone LeTV Le One, Ponsel Canggih Dengan Spesifikasi Gahar - Tak cuma itu saja saja pada Handphone tangguh keren ini juga sudah disempurnakan oleh network 4G LTE dan disempurnakan dengan baterai berdaya 3. 000mAh kepada temani aktivitas penggunanya selama seharian penuh. Bermacam beberapa macam fitur koneksi bermula besutan wifi, bluetooth, sampai GPS pula tak ketinggalan diikutkan pada handphone tangguh ini. Bagi anda yang masih bertanya - tanya tentang smartphone tersebut, simak terus informasi lengkapnya di bawah ini.Baca selengkapnya --->>> LeTV Le One
  • Kelemahan dan Kelebihan Smartphone Bluboo C100

    shofie
    17 Apr 2015 | 9:08 am
    Kelemahan dan Kelebihan Smartphone  Bluboo C100 - kemampuan yang di tawarkan oleh handphone pandai Bluboo C100 cukup bertenaga, atas sokongan chip MediaTek MT6735 yang mengambil prosesor quad-core ARM Cortex-A53 64bit bertop speed 1, 5GHz yang di kolaborasikan bersamaan dengan memori RAM berdaya 1 Gigabyte serta didukung dengan pengolah grafis besutan dari Mali-T720MP2. Baca selengkapnya --->>> Bluboo C100
  • Harga dan Spesifikasi Lenovo A6000 Plus, Ponsel Android Bertenaga Octa Core

    shofie
    16 Apr 2015 | 9:25 pm
    Harga dan Spesifikasi Lenovo A6000 Plus, Ponsel Android Bertenaga Octa Core - Pada segi kameranya, hp cerdas Lenovo A6000 Plus setara dengan seri A6000, karena produsen asal China itu telah membekali kamera bagian belakang beresolusi 8MP yang sudah pada dukung oleh autofokus serta pula sudah mendatangkan LED flash. Lenovo A6000 Plus pula diperkuat dengan kamera kedua beresolusi 2MP. Baca selengkapnya --->>> Lenovo A6000 Plus
  • Fitur - Fitur Lengkap Smartphone Samsung Galaxy A8

    shofie
    16 Apr 2015 | 9:17 am
    Fitur - Fitur Lengkap Smartphone Samsung Galaxy A8 - Pada feature multimedianya, ponsel cerdas itu juga sudah di bekali karenanya ada kamera muka serta kamera belakang. Pada kamera depannya sudah di suguhkan dengan berkekuatan 5 Megapiksel serta pada kamera belakangnya sudah di bekali dengan berkekuatan 16 Megapiksel komplit karenanya ada autofocus serta LED flash.  Baca selengkapnya --->>> Samsung Galaxy A8
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    Mexico in my Kitchen

  • Chicken Tinga Recipe

    17 Apr 2015 | 7:17 am
    This Tinga recipe is less elaborated than the one I previously posted a few years ago. This is the most popular version of Tinga all over Mexico, fewer ingredients but still very delectable. Tinga can also be made with pork or beef, but the key ingredient is always Chipotle peppers. One of the main uses of this dish is as a filling for empanadas, tacos and tlacoyos and also as a topping for sopes and tostadas. Tinga is a dish from the State of Puebla, the state where that famous “5 de Mayo” battle took place in it’s capital with the same name back in 1862 when the Mexican army defeated…
  • Scrambled Eggs with Chaya, a Super Food from the Mayans

    15 Apr 2015 | 8:20 am
    Today I am sharing a traditional recipe from the State of Tabasco using “Chaya”, a popular ingredient in Tabasco cuisine. This post is a part of the project “Come Tabasco” (Eat Tabasco), a culinary movement started by a local group of entrepreneurs in the food industry in order to promote the regional products that form the unique Gastronomy of Tabasco. I am honored to be a part of this project by showcasing the richness that the State of Tabasco has to offer the world.The leaves of the Chaya plant are consumed as a vegetable in some states of the Yucatan Peninsula. In Tabasco, it is…
  • Roasted Chicken Thighs Adobadas

    12 Apr 2015 | 4:54 am
    This recipe is inspired by one that my friend Yolanda gave me. She tells me that it was passed down to her by a sister-in-law from the State of Sinaloa. In case you didn’t know, we love to eat all types of chicken in Mexico, from the rotisserie style chicken to the chicken split open (Butterfly style) and roasted over a charcoal grill. In addition to those, we have Chicken Adobado, where the chicken is coated with a delicious sauce made out of dried peppers, spices, and an acid agent (like vinegar, orange juice, or lime juice) and then baked. The end result is always a crowd pleaser; you…
  • Canned Tuna Mexican Style

    7 Apr 2015 | 6:32 am
    This is a compensated campaign by Mode Media and Mazola. Recipe and opinions are my own. #MazolaPlatoSano. I am happy to share with you this super easy and tasty recipe. This is one of those dishes that goes well with a lot of things: you can eat it as a main dish with a rice and salad; as a topping for corn tostadas, chips or crackers; as a filling for empanadas, and even for sandwiches in a crusty french roll. Besides, it is ideal for those days when you don’t feel like eating red meats and need to prepare something quick  and delicious for dinner. It is a very healthy meal and only…
  • Mexican Corn on the Cob

    2 Apr 2015 | 8:39 am
    Corn is an essential and important ingredient in the Mexican Gastronomy. We use it to make drinks, tortillas, soups, breads, cakes, snacks, and an endless number of main dishes using corn as their main ingredient. But this recipe is a simple way to eat corn, after just few minutes you will have a healthy and delicious snack that everyone will enjoy. In Mexico, it is a popular treat sold as a street snack by sellers that push wooden carts that park outside government buildings, public schools, states fairs, local beaches, Sports stadiums, town plazas, commercial centers, constructions sites or…
 
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    Cooking | Add a Pinch

  • How to Cook the Most Tender Pork Sirloin Recipe

    Robyn
    17 Apr 2015 | 1:32 pm
    Pork sirloin is a very lean, tender piece of meat but will quickly turn dry and tough if overcooked. Learn how to make the most tender pork sirloin every time with these no fail tips! For years, I shied away from cooking pork sirloin as it seemed a bit harder to cook than other cuts of pork and would quickly become tough and dry. Then, I became determined to overcome my fear of preparing it and learned a few tricks to make a no fail tender and delicious pork sirloin every single time. The Difference in Pork Sirloin and Pork Tenderloin Pork sirloin – also sometimes called pork loin,…
  • Beet Salad Recipe

    Robyn
    16 Apr 2015 | 7:55 pm
    This beet salad makes a delicious and beautiful starter, side dish, or even a main salad recipe! Colorful and full of flavor, this beet salad is sure to become a favorite! I was never that fond of beets growing up. To be completely honest, if it weren’t for my husband, I most likely still wouldn’t be eating them. In contrast to my beet-hating childhood, Bart grew up in a family that absolutely loves beets. His mother would serve them regularly with meals and he even tells of having beet sandwiches! Beet sandwiches! Gracious! I’m not certain I’m ready to go so far as…
  • Citrus Vinaigrette Recipe

    Robyn
    15 Apr 2015 | 9:01 pm
    This citrus vinaigrette recipe makes a quick and easy homemade dressing that is delicious with so many dishes!  I love making my own dressings. There’s just nothing like being in the mood for a certain flavor or texture of a dressing and being able to whip it up in just a few minutes for your family. It is also wonderful to know every single ingredient that goes into it and be able to customize it to my family’s tastes and needs. Take this citrus vinaigrette for instance. I love to make it for salads and other dishes that need a little brightening or a “zing” as my…
  • Toasted Balsamic Chicken Salad Sandwich Recipe

    Robyn
    14 Apr 2015 | 9:01 pm
    Balsamic chicken salad always makes a family favorite meal and this version as an easy, yet flavorful balsamic chicken sandwich is out of this world!  I really can’t take much credit for these. They were actually my husband’s idea. I had made balsamic chicken for another purpose, but he came home from work for lunch and decided these chicken salad sandwiches were what he wanted. We had all of the ingredients on hand since my son is now a bit obsessed with croissants from the local bakery. Otherwise, these would have been just fine on another type of bread. I tossed my balsamic…
  • Parmesan Garlic Bread Bites Recipe

    Robyn
    13 Apr 2015 | 9:01 pm
    Garlic bread meets appetizer with this quick and easy, yet oh so delicious parmesan garlic bread bites recipe.  My family spent last week in Disney for our Spring Break. While we were there, we ate at all of our favorite restaurants, tried so many delicious new treats, and walked a gazillion miles! We loved it! One afternoon, I decided to hang back at the RV to catch up on a few things (like laundry!) while Bart and Sam went for swim at the pool. I knew they’d both come back hungry and our dinner reservations weren’t until late that evening so I whipped up this parmesan garlic…
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    A Couple Cooks

  • The Vegetarian BLT

    Sonja
    13 Apr 2015 | 2:00 am
    Growing season has just begun here in the Midwest. Kale, greens, radishes, and pea shoots have all made their entrance (try this kale caesar for a seasonal spring recipe). But it seems like ages to go before those luscious summer tomatoes. While we wait for summer to arrive, here’s a recipe to mimic the juicy freshness of a summer tomato using our favorite fire-roasted canned tomatoes instead. It’s also vegetarian, if you so choose. Meat-eaters can feel free to sub in real.bacon on this BLT, but here we’re sharing our recipe for vegetarian bacon using tempeh, a soy product that’s a…
  • Our House: Attic Reno Reveal

    Sonja
    7 Apr 2015 | 4:00 pm
    Two years ago, we bought a 1926 home that we’ve been gradually renovating. This is the fourth in a series of posts where we’ve shared about the progress: first the kitchen reno, then our office and living room. Today, here’s a peak of our third floor attic. Renovation might seem glamorous, but it’s decidedly not. For the first year we owned the place, our third floor room was a construction zone full of power tools and ShopVacs. (For those of you who have lived through renos, you know!)  Though the previous owner had used the third floor as the master bedroom,…
  • Kale Caesar Salad with Cornbread Bits

    Sonja
    5 Apr 2015 | 4:30 pm
    Before we started this blog, I was a fanatic food blog reader. Though maybe reader is too strong a term. Gawker? I rarely read the content, but paged through endless photos and recipe titles in my feed reader. Shallow as that sounds, it was an immense learning experience. Seasonality was a new way of life, as my blogs started talking about asparagus in April and May, tomatoes in August, and squash in October. I learned terms like ganache, risotto, polenta and would surprise Alex with my new found knowledge (“yeah, everyone’s eating polenta these days. You know.”). Around…
  • So Cal Pizza

    Sonja
    29 Mar 2015 | 12:00 pm
    What can I say? We love pizza. If someone asks our favorite food to cook or what our specialty is, look no further than the goodness that is artisan pizza. While certainly not a health food in itself, pizza made at home is usually healthier than restaurant fare since you can control the amount of cheese and toppings. So Cal pizza is especially full of nutritious topping ingredients: peppers, tomatoes, onion, and avocado, with dollops of soft goat cheese. It’s a take on the pizza of the same name served here in Indianapolis at Jockomo’s, and inspired by our dear friend Katelyn.
  • Fire-Roasted Tomato Salsa + Homemade Tortilla Chips

    Sonja
    22 Mar 2015 | 3:11 pm
    Anyone else feel like we’ve been asleep for the past several months, waiting for the changing of the season? I completely forgot that people could go for walks, trees could be green, and evenings could be filled with golden light. Now that it’s possible again, my mind is ripe with possibility: we can grow tomatoes! have pizza parties on the deck! bonfires! lazy walks to get ice cream! I feel like a crocus poking its head out after a long winter sleep. I’m also dying for summery fresh flavors, which won’t come around for several more months, but a girl can dream,…
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    Chow and Chatter

  • Vegetarian Lasagna

    11 Apr 2015 | 2:33 pm
    I recently set out to make Lasagna and discovered I had left the beef at the grocery store, rather than head back I figured why not make a vegetarian one and get creative. I decided to use bulgur wheat instead, and layer it with grilled zucchini. It worked so well, and made a tasty and nourishing meal.Have you ever got home from the store without something and then created a fun new dish?Ingredients:one cup of cooked bulgur wheatone small onion chopped3 cloves of garden choppedone can of diced tomatoes 2 cups of milka tablespoon of butter1/2 tablespoon of plain flour one tomato…
  • Joshua Tree National Park

    6 Apr 2015 | 8:09 pm
    I have always wanted to visit Joshua Tree National park the funny little tree's fascinate me and I love the remoteness and extreme wilderness of the park. Its actually very accessible to Southern California and it truly is like visiting a different planet. The park is at the intersection of two deserts the Colorado and the Mojave. Its a land of extremes being very hot with short bursts of heavy rain. The northern part of the 800,000 acres park features the Joshua tree, legend has it that Mormon explorers thought that the tree's limbs resemble Joshua's out stretched hands leading them to…
  • Pav Bhaji

    16 Mar 2015 | 8:42 am
    We are blessed to have some lovely Indian friends here they really enjoy introducing us to North Indian street food. One of these dishes was Pav Bhaji its a simple Vegetable curry that is eaten with a warm buttered bread roll. Its great to make a big pot of this and have as a fun alternative to sandwiches for lunch.This dish also reminds me of my sweet sister in law as its a favorite of hers love the power food has to connect us all. Ingredients:one cauliflower chopped3 cloves of garlic a little freshly minced ginger1/2 a red onion chopped2 medium tomatoes chopped1/2 cup of frozen…
  • Old German Baptist Brethren Church

    10 Mar 2015 | 8:01 pm
    I love driving along country roads and exploring and I stumbled on this old church on a Clemmons back road, I knew it was old so I jotted down the address and googled it. It has recently been listed on the National Register of Historic Buildings. The church was built in 1860 a small brethren church that has been in use until 1999, when the last two families left. The church, originally known as Fraternity Church of the Brethren, was established in 1775. You can imagine the simple lifestyle these German immigrants had, likely farmers.  There is an old abandoned house at the…
  • A Landscape Photo Series

    6 Mar 2015 | 5:13 am
    I always enjoy #frifotos each week on twitter this week's theme is landscapes so I thought I would share a few. I adore being outdoors and exploring new area's landscapes, coastlines, orchards, farms and nature. Nature and its wonder is truly one of lives gifts. The above picture is Iceland. I Have fond memories of this Island its rich geography and friendly people. Every country has unique landscapes and regions to explore with local people and their stories to tell. Special weather and plants, cuisine and things we can learn. There is beauty everywhere when we look for it even in…
 
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    Grabbing the Gusto

  • Brussels Sprouts with Bacon, Mushrooms and Red Bell Pepper

    deirdrereid
    15 Apr 2015 | 3:30 am
    A quick side dish that will even have your Brussels sprouts haters seeing the light. After all, how can you go wrong with bacon, onion, mushroom and red bell pepper? Some dishes I take for granted, like this one. It’s pretty flexible. If you’re out of one thing, substitute something else. But, you really do need some kind of pork and I can’t imagine making it without onions and garlic. If you don’t have red (or orange or yellow) bell pepper around, you can add a bit of sweetness and a pop of color with sun-dried tomatoes, grape tomatoes or dried cranberries. The other night I made a…
  • Edit Your Stuff (and Your Life)

    deirdrereid
    11 Apr 2015 | 3:11 pm
    I wrote a post today on my other blog that will be helpful to anyone who has too much stuff, especially those of you who live in a small home or plan to move into a smaller home — Finding the Right Language (and Mindset) for Dealing with Our Stuff. This is a fascinating topic for me. The logistics and tactics of downsizing, or as I prefer to call it, editing your stuff is only part of the problem. It’s your mindset that will determine your success and how happy you will be with the results of your editing. And this mindset doesn’t only apply to stuff — it applies to…
  • Braised Rainbow Chard with Dried Cranberries

    deirdrereid
    1 Apr 2015 | 3:15 am
    Chard is one of my favorite greens. Unlike other greens, chard stems (and ribs) take well to sautéing. You can sauté the stems of other greens too, but many of them are woody and fibrous so you have to chop them very finely and cook them for a longer time to soften them. You can also bake chard stems. Toss them with olive oil, a few smooshed garlic cloves, salt and pepper, then top them with parmesan cheese and bake until they’re tender. When I was little my dad went on a Swiss chard kick. It’s all a fuzzy memory now but I remember rows and rows of chard in our backyard garden. I…
  • Small Bathroom Storage: 3.27.15

    deirdrereid
    27 Mar 2015 | 10:16 am
    When you have a tiny bathroom, you have to get creative with storage. I love how Kelly at Eclectically Vintage uses an old wooden step ladder in the awkward space between the toilet and the pedestal sink. You could probably fit a tiny floor cabinet or nightstand in here too, but the openness of the step ladder allows the eyes to roam further into the space instead of stopping short at a closed cabinet. Wondering why you see so many open shelves in kitchen. Well, yes, they’re trendy, but they’re also a design trick to visually expand a small room. A step ladder would also come in…
  • Balsamic Vinaigrette

    deirdrereid
    26 Mar 2015 | 3:05 am
    Homemade balsamic vinaigrette isn’t as sickening sweet as store-bought salad dressing and is really easy to make yourself. I no longer buy salad dressing for myself because I’m making my own. I have three in my rotation: thousand island, northern Italian and this balsamic vinaigrette. You can find hundreds of recipes for balsamic vinaigrette online. I developed this one after many tweaks. Many recipes add sugar but I really don’t think you need any additional sugar since balsamic vinegar is sweet enough in its own way. Sugar, not fat or salt, is the ingredient I try most to avoid. Most…
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    Mission: Food

  • Pigs in Pretzel Blankets

    Victoria
    16 Apr 2015 | 5:00 am
    Gathering together for game night is one of my absolute favorite things. I've always enjoyed board games growing up, but have gotten more involved in actually planning get-togethers with my family and friends to hang out and have fun. I'd have to say my all-time favorite game is actually Clue! It's a classic :)My aunt recently invited over a bunch of family to play Armenian bingo (called "lotto"). Her mother-in-law was visiting from out of town and it was a great excuse for us to all get together, nosh on some yummy food, have some drinks, and play lotto for quarters (my family came out on…
  • Breakfast: Spring Vegetable Hash

    Victoria
    13 Apr 2015 | 5:00 am
    Some of my favorite dishes are actually breakfast dishes, and yet I manage to skip breakfast most days. Like many, I need to make a more conscious effort to take the time to actually eat what is considered the most important meal of the day.Fortunately, there's a book for that. Breakfast: Recipes to Wake Up For by George Weld & Evan Hanczor takes the popular breakfast traditions from George's Williamsburg (Brooklyn, NY) restaurant, Egg, and translates them into a wonderfully comprehensive cookbook featuring straight-forward delicious cooking that, in many cases, can yield even weekday…
  • Khalkha

    Victoria
    9 Apr 2015 | 5:00 am
    One of my earliest memories in the kitchen is shaping khalkha with my grandmother. She would make a batch of buttery, yeasted dough, flecked with nigella seeds, and we would shape them together. She stuck with the traditional khalkha shapes, while I would treat the dough almost like Play-Doh and make letters, faces, etc.Khalkha is actually a crispy, savory cookie that is Turkish in origin. The word khalkha actually means "ring," as in a ring shape, not a piece of jewelry. While its name refers to a round, ring-like shape, many people prefer to create twisted khalkhas instead. The…
  • Pasta By Hand: Gnocchi al Sagrantino all'Amatriciana

    Victoria
    6 Apr 2015 | 5:00 am
    I have a fascination with dumplings from around the world. Asian-style dumplings are easily one of my favorites, but I'm an equal opportunity dumpling lover, be it pelmeni from Russia, pierogi from Poland, khinkali from Georgia, manti from Turkey, or gnocchi or gnudi from Italy.Pasta by Hand by Jenn Louis is a newly released cookbook exploring the culinary delights of Italy by trekking throughout the nation on a dumpling, or gnocchi, adventure. It contains over 65 recipes in a unique collection spanning nearly every region of Italy, from small villages to big cities to capture the…
  • Party Like a Mad Man: Stork Club Cocktails & Deviled Eggs

    Victoria
    3 Apr 2015 | 5:00 am
    In just two days we will begin our final farewell to Don Draper and his cohorts. Mad Men has made such an impressive impact on television since its premiere. It was and still is one of the most talked about shows in television history. Its culmination is going to be a sad one, but the party will go on!Food and drink has been a big part of the show since its inception. In fact, with the release of The Unofficial Mad Men Cookbook in 2011, the relationship between the show and its food/drink references has been further solidified.I was asked to participate in the first Virtual Mad Men Dinner…
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    Savoring Time in the Kitchen

  • Morning Bun Cruffins and Spring Has Sprung!

    14 Apr 2015 | 2:08 pm
    Hello, friends, I have so much to share today so this will be a long post! It's been a very busy time here the past two weeks with spring birthdays and a belated Easter celebration with family this past weekend.Today, I'm sharing a recipe that I have become totally obsessed with. TOTALLY. I've made these Cruffins (croissant meets muffin) three times in the past two weeks and my jeans are feeling a little tight.  I'm thinking an intervention or rehab might be in order.  When I first saw the technique using a pasta roller to thinly roll the dough for these cruffins on Lady and Pups I…
  • Lemon Brunch Cake

    27 Mar 2015 | 10:28 am
    I first posted this recipe about three years ago but I felt it was time to do a redux as this lemony cake would be a perfect addition to an Easter brunch.  Perfect for any occasion -  any time of year, actually!  The reason I say brunch cake is this cake has the dense texture of a 'muffin' - very moist and crumbly. It also has the most luxurious lemon flavor as it is soaked in fresh lemon juice hot from the oven.  It stays amazingly moist 3-4 days after baking.  My husband keeps asking me when I'm going to make it again. He loves a slice after breakfast. A shower of…
  • Savory Flower Bread

    21 Mar 2015 | 6:18 am
    You may have seen various forms of shaped bread "art" with one braided and twisted bread even lovelier than the next.  There is a beautiful sweet version here on Monique's blog La Table de Nana.  She made a  nutella-filled braided brioche bread which is gorgeous.     Then, I saw a savory version of a twisted bread that looks like a big sunflower on Juliana's blog Color Your Recipes.  She had found it on Passionate ABout Baking but was originally seen on At Down Under. I know that a lot of links but I've been to each one to try and learn how to make this and…
  • Irish Potato and Cabbage Soufflé with Smoked Cheddar

    12 Mar 2015 | 10:08 am
    Green, lovely green!  We can actually see a little grass outside our home and my husband said he heard a Robin while walking in the park today.  Spring is almost here!I'd like to share a lovely Irish-inspired soufflé that I tried this past week in honor of St. Patrick's Day on March 17. This comes from Kevin Dundon's Full-On Irish cookbook, where I've found many good Irish recipes such as the Champ and Baileys Pots de Creme currently on my sidebar. His recipes are contemporary but still use traditional Irish ingredients. It's an older cookbook but available from a few second-party…
  • Shrimp Pad Thai and a Delicious Side Salad

    5 Mar 2015 | 7:32 am
    Genes are funny things. A gene can be lurking in a parent who doesn't even know it's there and then, years later, a child finds out through a blood test that she's inherited one gene from each parent that has given her some gluten intolerance. That child would be my daughter and both my husband and I each gave her a gene that was recessive in us but in her...not so much. Thankfully, it's not a severe intolerance.  She had complained about some digestive issues ever since college and recently had a blood test done to find out what was causing it.   So why do I have a plate full of…
 
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    Roti n Rice

  • Pepper Jack Grilled Cheese Sandwich

    Linda
    9 Apr 2015 | 5:04 am
    A little sweet and spicy Pepper Jack Grilled Cheese Sandwich with pastrami and roasted sweet mini peppers. So deliciously satisfying!
  • Ham Rice Porridge (Ham Congee)

    Linda
    6 Apr 2015 | 6:49 am
    Use leftover bone-in ham to make this Ham Rice Porridge (Ham Congee). It is deliciously creamy and comforting with a hint of smokiness.
  • Baked Ham with Pineapple Brown Sugar Glaze

    Linda
    3 Apr 2015 | 1:55 pm
    Beautifully caramelized Baked Ham with Pineapple Brown Sugar Glaze for Easter or Sunday supper. Feeds a crowd and takes only minutes of hands on prep time.
  • Blackberry Banana Smoothie

    Linda
    1 Apr 2015 | 8:48 am
    Blackberry Banana Smoothie with Greek yogurt, a great start for the morning. It is thick, luscious, creamy, and satisfying.
  • Banana Yeast Bread

    Linda
    31 Mar 2015 | 6:53 am
    Fragrant and tender Banana Yeast Bread with a hint of cinnamon. Use ripe bananas for best results. Very easy in the bread machine.
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    Rouxbe Online Cooking School Blog

  • Oregon Health & Sciences University (OHSU) Initiates Formal Pilot Program with the Rouxbe Cooking School

    Joe, Co-founder of Rouxbe
    14 Apr 2015 | 9:12 am
    Oregon Health & Sciences University, the largest medical institution in Oregon, has partnered with the Rouxbe Cooking School to power an online education program to support patient outcomes through lifestyle health initiatives that focus on cooking. The partnership with the Multiple Sclerosis Clinic at OHSU marks the first step toward developing programs that will help...
  • The Canadian School of Natural Nutrition Alumni Association Partners with the Rouxbe Cooking School

    Joe, Co-founder of Rouxbe
    9 Apr 2015 | 2:41 pm
    Partnership with Canada’s premier holistic nutrition school connects their program alumni with Rouxbe to support complementary professional cooking education for CSNN graduates. The Canadian School of Natural Nutrition Alumni Association represents graduates from all 13 campuses across Canada that train students in holistic nutrition. These alumni focus much of their practice around a food and...
  • Farm Sanctuary Selects Rouxbe as Culinary Training Partner for Plant-Based Cooking.

    Joe, Co-founder of Rouxbe
    2 Mar 2015 | 2:28 pm
    Farm Sanctuary, America’s leading farm animal rescue and protection organization, has partnered with the Rouxbe Cooking School to provide enhanced cooking education to all supporters looking to incorporate more plant-based foods into their diet. Starting today, supporters can visit Farm Sanctuary’s plant-based living site, V-lish for a special offer to attend the Farm Sanctuary Cooking...
  • Chartwells Higher Education Dining Services and Rouxbe Partner to Offer Training Program

    Ken, Vice President Culinary Training
    4 Feb 2015 | 10:50 am
    Vancouver, B.C. (February 3, 2015) Chartwells and the Rouxbe Cooking School are partnering to bring culinary skills training to associates of food operations at over 260 colleges and universities across the United States. Rouxbe is pleased to announce the initiation of a training partnership with Chartwells Higher Education Dining Services, the leading contract foodservice provider...
  • Are We Eating & Medicating Ourselves Into Early Graves?

    Joe, Co-founder of Rouxbe
    16 Jan 2015 | 2:22 pm
    If you haven’t already checked out this video below, I invite you to do so. Did you know that according to the CDC’s 2014 report on Chronic Disease and Health Promotion, about half of all adults have one or more chronic health conditions, with heart disease as the number one killer, and cancer close behind....
 
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    IndianSimmer - Indian food made easy plus more!

  • Mutton Do Pyaza and A New Beginning

    3 Apr 2015 | 12:19 pm
    4 months! It's been 4 months today since the nurse put her in my arms for the first time. After nine long months of sickness, discomfort, cravings and wait, finally we saw that tiny little thing. Eyes like him, lips like me, nose - well I still believe they are my dad's but Papa disagrees.I had been through that emotion before. Thought I had figured it out and was pretty sure this time couldn't be any different. Sure, until lying on my bare chest for the first time, warming my heart up more than her body, she opened her eyes and looked into mine. Then into her dad's who was standing right…
  • Avocado Mint Pesto

    18 Jun 2014 | 2:52 pm
    After moving to the US, I got introduced to several new cuisines and flavors. While I immediately fell in love with some, there were a few that I just repelled. I can't believe I am saying this today, but the taste of avocado was one of them. From its confusing texture, to the smell and taste, there was nothing about this fruit that impressed me. I gave it a few tries but then made peace with the fact that this fruit is just not for me.Then, just like with every winter holiday, we went on a vacation as a family. This time it was a week spent in Mexico. The week that turned out to be one of…
  • Iced Masala Chai

    11 Jun 2014 | 11:07 pm
    Oh summer! How much I longed for you. How I wished and prayed for you to come visit. How I hoped for the sun to shine upon me and how I craved to put away my coats and gloves and pull out my bags of shorts, carefully hidden in the back of my closet. I had all these plans to bathe in your sunshine and had dreamt of not leaving my backyard for days. And then you came with all your glory. Oh, you came with all you glory! And now I wanna run away from you and hide in the bottom of a pool or glue myself to the air conditioning that my house doesn't have (lucky me!).All this was still alright as…
  • Lamb Kofta Curry

    28 May 2014 | 10:32 am
    I don't remember how old I was at the time but I think I was in grade four or five. Papa and I were arguing over a wrist watch. Well, me not having one wouldn't have mattered much if Seema's dad did not get her one. Seema, my classmate and "competition" at school. As usual she did something nice and her dad got her this watch. "Seriously, who buys a watch for a 5th grader? Well, loving dads of course," I was thinking while also admiring hers that had a black and white dial and a golden circular rim around the edges. It looked fancy and her wrist nice, against my bare arm. So I went to Papa…
  • Homemade Sprouts And Sprouts Chaat Papdi

    2 Apr 2014 | 10:30 pm
    I hate doing dishes. I have friends who find standing in front of the kitchen sink, rinsing one plate after the other, gently rubbing the edges of spoons and forks with a dish scrub and then arranging them neatly in the dish washer, "therapeutic". I don't. I love those friends and wish they would come home more often, but I do not like washing those dishes. If I wasn't mother of a four year old girl who I desperately wanted to impress everyday, secretly hoping she would "wanna be like mommy", I would not look at that kitchen sink for weeks. I would keep throwing dirty dishes in…
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    Turntable Kitchen

  • Single Serving: Shura – Indecision (Jungle Remix)

    Matthew Hickey
    17 Apr 2015 | 3:11 pm
    Shura‘s “Indecision” got remixed by Jungle and I can’t imagine a better way to kick off the weekend. The new take on the tune inserts a trace of Michael Jackson’s “Billie Jean” into a spacious, disco vibe. It’s smoooooooth. Record collectors can grab a white label version of this tomorrow as part of Record Store Day.
  • Single Serving: Stealing Sheep – Greed

    Matthew Hickey
    17 Apr 2015 | 10:02 am
    Stealing Sheep have been capturing my attention in a big way recently. For example, their slow grooving latest single “Greed” is a hallucinatory cut of psychedelic pop that’s as intoxicating as it is warming. Likewise, the bright and heady “Pas Réel” (a French version of the album’s title track) is a perfect slice of off-kilter synth-pop. Just take a listen and see for yourself. You can preorder their new album Not Real here on vinyl, CD, or MP3. It drops on April 21st. They’re also releasing a
  • Single Serving: Tei Shi – Verde EP

    Matthew Hickey
    15 Apr 2015 | 3:10 pm
    Our friend Tei Shi‘s new Verde EP dropped the other day and it’s quickly proving to be one of our favorite releases this year.  It’s both cerebral and visceral, packed full of beautifully textured vibes (closing track “Get It” in particular is delicious headphones candy) and powerfully kinetic riffs (single “Bassically” is pure Beast Mode). Meanwhile, to celebrate the release, Val is also offering fans a glimpse into her creative process via a new rehearsal tape which you’ll find below. Of particular note, you’ll find a quick and dirty…
  • Single Serving: Institute – Perpetual Ebb

    Matthew Hickey
    15 Apr 2015 | 1:00 pm
    Catharsis is the debut album from Austin-based punk rockers Institute and if the rest of it sounds anything like it’s first single “Perpetual Ebb” then it’ll be a ball of pure fire. I don’t know about you, but I could use a lot more like this in my life. Catharsis drops June 9th via Sacred Bones Records.
  • Single Serving: Legs – Altitud

    Matthew Hickey
    15 Apr 2015 | 4:00 am
    Brooklyn-by-way-of-Seattle newcomers LEGS are making an impression with a pair of irresistible new singles. For example, their latest release “Jungle” is a bright, driving jam with a funky rhythm and a catchy-as-hell hook (oh, and it has a fun video to accompany it). Meanwhile, the previously released “Top Of The World” oozes with dance hall-ready disco synths and a smooth gliding melody. We’re hooked. You can buy the recently released album Altitud here.
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    Jersey Bites

  • Foodie Things to Do This Weekend and Beyond

    JerseyBites
    16 Apr 2015 | 6:09 pm
    This weekend: April 13 to 19: It’s Restaurant Week 2015 at South Orange Village Center. Twenty participating restaurants will at least 15% off, and a few non-restaurant merchants are even getting in on the action, offering discounts throughout the week. Click here for restaurants and other details. April 17 to 26:  Jersey Shore Restaurant Week is under way.... Read More
  • Atlantic City Welcomes Wow, Holy Crepe!

    Mary Wozniak
    15 Apr 2015 | 8:21 pm
    Which Atlantic City restaurant is top rated by Trip Advisor reviewers? The surprise answer is a tiny creperie, Wow, Holy Crepe!, which is exactly what you’ll exclaim when you discover this hidden Boardwalk gem tucked away on the Indiana Avenue ramp. AC visitors are raving about the made-to-order sweet and savory crepes. Jersey Bites decided to investigate... Read More
  • Seasons 52 Opens in Bridgewater

    Marina Kennedy
    15 Apr 2015 | 8:05 am
    I recently attended a special preview of Seasons 52, now open in Bridgewater, on Commons Way, just in time for spring. The fresh grill concept with seasonal appeal is perfectly presented with the restaurant’s delicious offerings in a casually elegant atmosphere. Seasons 52 has a spacious bar and generous dining areas all beautifully appointed. The open... Read More
  • Top Chef at The Beach Tavern

    Melissa Beveridge
    13 Apr 2015 | 6:54 pm
    When a Top Chef Masters winner moves into town, it’s a pretty big deal. But when a Top Chef winner opens a restaurant in town, it’s even bigger. After Superstorm Sandy flooded Monmouth Beach’s beloved Sallee Tee’s Waterfront Grill with five feet of water, the owners of the Channel Club Marina decided to rebuild. A... Read More
  • Taste of the Town April 25 with Special Guest Chef Alex Guarnaschelli

    Deborah Smith, Executive Editor
    11 Apr 2015 | 12:11 pm
    PRESS RELEASE: The red carpet treatment is not just for Hollywood anymore! Arrive at the 4th Annual Skyland Region Taste of the Town and follow the red carpet past paparazzi (complimentary photo included) as part of a “best dressed” contest on the way to an extraordinary evening featuring Food Network’s Alex Guarnaschelli, a beer garden... Read More
 
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    A Culinary Journey With Chef Dennis

  • Italian Wedding Soup with Tortellini

    Chef Dennis Littley
    15 Apr 2015 | 11:18 am
      Italian Wedding Soup is a great way to start any meal, or simply add in a loaf of crusty bread and a salad and you’ve got a delicious healthy light dinner!   But no matter when you serve it or for what occasion you’re sure to get smiles from your guests down to the very last spoonful. Here’s the ingredients you’ll need for Italian Wedding Soup (I forgot the bread crumbs for the meatballs) As with most soups you start with a mirepoix- diced carrots, celery and onions. After letting the soup simmer for about an hour, its time to add the escarole and if you want to…
  • Red Snapper with a Lobster Cream Sauce

    Chef Dennis Littley
    13 Apr 2015 | 11:29 am
    When I hear companies coming for dinner it gets my juices flowing. I love to get creative in the kitchen and serving up deliciousness to friends and family is one of my favorite things to do. And my Red Snapper with a Lobster Cream Sauce didn’t disappoint because it certainly impressed my guests! Its not as hard as you might think to make this delicious Restaurant Style Dish, it’s really pretty easy to make.  To make most Restaurant Style Dishes it’s all about finding the right ingredients and these days  you can find most of them in your local supermarket. I am careful…
  • Chicken and Shrimp Orzo Paella

    Chef Dennis Littley
    8 Apr 2015 | 4:44 pm
    Chicken and Shrimp Orzo Paella could be on your dinner table tonight, its easy to make, healthy and delicious! All you need is a few ingredients and you’re ready to get cooking.   I did add clams to my version, and forgot to add them into this pic, but they are optional. Of course you can personalize this dish using just chicken and adding sausage, or including more seafood as I did with the clams.  Of course feel free to substitute the Orzo with Whole Wheat Orzo, white or Brown Rice or any of your favorite grains. The combination of the flavors with a subtle hint of saffron, the…
  • Blackened Mahi-Mahi with a Pineapple Lobster Sauce

    Chef Dennis Littley
    6 Apr 2015 | 3:46 pm
    Blending flavors together and finding that balance that sends your taste buds into a tizzy is one my great joys in life and my Blackened Mahi-Mahi with a Pineapple Lobster Sauce made me a very happy man! I’ve talked many times about changing my eating habits and moving towards fish more than meat.  For me that meant adding layers of flavor to many of the fish I prepare at home.  Whether it be in a sauce or seasoning, I like to challenge my taste buds and make myself smile, happy feet included!  And my Blackened Mahi-Mahi with a Pineapple Lobster Sauce certainly had those happy feet…
  • Pan Seared Pork Tenderloin with Apples & Potatoes -Skillet Dinners

    Chef Dennis Littley
    2 Apr 2015 | 2:27 pm
    Pan Seared Pork Tenderloin Making dinner at home shouldn’t become a project, it should fun and easy, with the end results being delicious!  My new series Skillet Dinners is a great way to accomplish all those goals. My first in the series is Pan Seared Pork Tenderloin with Apples, Potatoes, Fennel and Carrots, and not only is it easy to make, but since you don’t have much prep work to do you can have some fun getting your Mise en place together.   This is what you need to prep your Pan Seared Pork Tenderloin for dinner. Another wonderful aspect of a Skillet Dinner is the fact…
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    stetted

  • Homemade Sausage Gravy

    Megan
    17 Apr 2015 | 5:00 am
    Homemade sausage gravy is easier to make at home than you think, and a great way to start the weekend. For years I resisted sausage gravy. My northern upbringing can only claim half the blame; the remainder falls squarely on the shoulders of restaurants, hotel breakfast buffets, and lazy cooks who make flavorless goop that can only be compared to kindergarten glue paste. Now, I wasn’t one of those kids who ate glue paste, so you can see my predicament. But after moving to Texas and sampling a few dishes with gravy, I realized I had been missing out. After all, once you live in the…
  • Sweet Potato-Beet Swirl Muffins (#streamteam)

    Megan
    15 Apr 2015 | 6:00 am
    Sweet Potato-Beet Swirl Muffins are a sneaky breakfast treat or afternoon snack. This post is brought to you by Netflix. When we first learn that we’ll be parents, we make mental lists of all the things we will and won’t do. We’ll read to them every night. We won’t let them watch TV for more than 30 minutes a day. Dinner will always be homemade, and we’ll never lie to them about what we’re eating. Reality can sometimes hit us hard, and when you’re struggling to find a balance between healthy food and just eat it, we’re all eating it and…
  • Mango Madeleines

    Megan
    14 Apr 2015 | 2:00 am
    Mango madeleines are a lightly sweet and tender treat for tea time, celebrations, or fending off hungry toddlers. One of the things I’ve learned about feeding kids over the years is that even while you’re working to expand their taste buds, once you find something that works, you stick with it as long as possible. The risk of oversaturation is worth the reward of just getting them to eat something in a day when tears happen over the suggestion of eating more than two bites of pork chop. Right now my kids are both obsessed with mango. Juicy pieces cut from the cheeks for my older…
  • Strawberry-Spinach Salad

    Megan
    13 Apr 2015 | 8:00 am
    Strawberry-spinach salad features fresh strawberry dressing to make the most out of the season. I think I get more excited for strawberry season than any other time of year. Luckily for me, strawberry season in Texas often starts in February, thanks to hydroponics, and lasts just until my birthday in May. As soon as a fresh pint makes it to the house from the market or via Farmhouse Delivery, the berries only have enough time to be washed before we gobble them up. I’d say it was a problem, if you can consider the voracious eating of berries to be an issue. Of course, now I’ve…
  • Granola French Toast

    Megan
    10 Apr 2015 | 6:00 am
    Granola french toast makes breakfast even more amazing. This post is on behalf of Van’s Foods for Food Fanatic. You guys know I’m serious about breakfast around here, right? It’s actually kind of funny, considering how I ate buttered toast for breakfast nearly every day for approximately 12 years. But we all move on, thankfully, from those childhood tastes. (Though I still love buttered toast; I just have expanded my morning horizons.) Around here we have lots of pancakes, dozens of muffins, savory biscuits, and more. One thing we don’t have a lot of is French toast.
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    girlichef

  • Romanian Easter Braid #BreadBakingBabes

    Heather Schmitt-Gonzalez
    16 Apr 2015 | 5:37 am
    Today is the 16th, and that means it's time for another Bread Baking Babes reveal!  This month, BBBabe Elle from Feeding My Enthusiasms challenged us to bake up a Romanian Easter Braid. Easter may be over, but I'm pretty sure this enriched loaf would be welcome at any table year-round. The dough itself is lightly scented with lemon from the addition of some finely grated zest, and the filling is a sweet, nutty swirl that be switched up to meet anybody's preferences. So, Elle told us that according to wiki, this Romanian bread can differ significantly from region to region. Essentially…
  • Beer Braised Pork Carnitas #BeerMonth

    Heather Schmitt-Gonzalez
    15 Apr 2015 | 4:37 am
    I'm usually pretty traditional in my cooking of carnitas (or literally, "little meat")—pork, salt, and a little bit of water is really all it takes to make the best carnitas you'll ever eat in your life. Be it the traditional stove-top method of combining water and pork lard and simmering chunks of pork in it until the water evaporates and leaves the now-tender meat to crisp up in the lard, or my preferred oven-roasted method that uses the fat rendered from the pork bits themselves to baste and crisp them up. Either way, tender meat enclosed in salty crisp and sticky bits are little morsels…
  • Luna's Larder: Rachael Ray Nutrish #NutrishZeroGrain

    Heather Schmitt-Gonzalez
    13 Apr 2015 | 7:08 am
    Today I'm going to introduce you to Luna, our two year old rescue cat with attitude. I know, I say attitude like it's not a normal cat quality, when we all know it totally is. I guess I should say "with extra attitude". Although Luna came into our lives when she was only about three months old, this is her first featured appearance. I thought it would be fun for her to have her own little feature every once in a while, and I'm calling it "Luna's Larder". Luna is a member of our family, so it only makes sense that in this spot where all roads lead to the kitchen, at least one of those roads is…
 
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    My Man's Belly

  • The Merveilleux are Coming The Merveilleux are Coming

    Pamela
    17 Apr 2015 | 6:20 am
    Merveilleux, a French pastry, is here and it's delicious. Learn how to make these ethereal merveilleux and enjoy this gluten free dessert at home. Check out the site to get the recipe and relationship advice you know you want.
  • Chilaquiles For Breakfast, Lunch or Dinner

    Pamela
    14 Apr 2015 | 6:29 am
    Chilaquiles is one of those easy to make dishes that tastes better than the sum of it's parts. Plus it's great for breakfast, lunch, or dinner. Check out the site to get the recipe and relationship advice you know you want.
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    Give Recipe

  • Orange Vodka Martini

    Zerrin
    14 Apr 2015 | 2:43 am
    Orange Vodka Martini is the perfect cocktail to celebrate spring. Today it really looks like spring outside and finally there is no sign of winter. We’ve missed such sunny and bright days so much and have been waiting for it since March. I was almost hopeless when we witnessed snow in the morning just a...  Read More » The post Orange Vodka Martini appeared first on Give Recipe.
  • Bazlama Bread

    Zerrin
    13 Apr 2015 | 12:44 pm
    Bazlama Bread is a traditional Turkish naan like bread, generally baked over wood fire in villages. When my grandpas were alive, we used to visit them  very often. They used to live in a village and whenever we went there, grandma would always bake bazlama for us. She would also brew a teapot of tea again...  Read More » The post Bazlama Bread appeared first on Give Recipe.
  • Stuffed Cabbage Rolls

    Zerrin
    12 Apr 2015 | 2:20 pm
    Stuffed Cabbage Rolls will hopefully be the last winter based recipe of this year. Although we are in the middle of April, it’s unexpectedly chilly outside and I can’t tell enough how I miss sunny spring days. Cabbage is one of the most popular winter vegetables in Turkey. There are several dishes made from cabbage...  Read More » The post Stuffed Cabbage Rolls appeared first on Give Recipe.
  • Sesame Cucumber and Snow Peas

    Zerrin
    11 Apr 2015 | 2:39 pm
    Sesame Cucumber and Snow Peas make one of the best sides that you can serve in spring. I admire that bright green color and the crispiness in this recipe. We are still having winter like days here, so I was really surprised when I saw the first snow peas of the season at the market....  Read More » The post Sesame Cucumber and Snow Peas appeared first on Give Recipe.
  • Quinoa Arugula Cucumber Salad

    Zerrin
    10 Apr 2015 | 9:51 am
    Quinoa Arugula Cucumber Salad is one of the best salads I’ve ever made. Salad is a must for me at each meal. I can’t think of a dinner table without a salad, preferably with fresh ingredients. I can’t believe how I haven’t shared tons of salad recipes here till now although I try a new...  Read More » The post Quinoa Arugula Cucumber Salad appeared first on Give Recipe.
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    Kitchen Kwento

  • ¡Si Se Puede + Kaya Natin!

    Aileen Suzara
    31 Mar 2015 | 5:11 pm
    I remember it vividly - I was at an urban farm work party and a young white woman had gathered the group into a closing circle. She explained: "We are going to do the unity clap, a tradition from the United Farmworkers. It's called "isang bagsak." The phase translates into...
  • Kambing At You, 2015

    Aileen Suzara
    12 Feb 2015 | 12:48 am
    Curious kambing. Pescadero, CA. I believe life can give second chances. I'll take mine in the form of two New Years. The first day of 2015 really did feel like an initiation: back on the Big Island, I stood with my feet in the Pacific beside to two wildly wonderful...
  • Before Farm to Table

    Aileen Suzara
    26 Oct 2014 | 3:43 pm
    - Doreen Fernandez, in "Why Sinigang"? Last week marked National Food Day, an event to "bring Americans together to celebrate and enjoy real food and to push for improved food policies." This is a good day, but it is also a stark reminder that I live in a nation that...
  • On Turning 30

    Aileen Suzara
    27 Jun 2014 | 5:35 pm
    I've been away for awhile. Even my mom noticed. She asked me to post an article so she can read something new. The last time I wrote was in the aftermath of Typhoon Haiyan. It was back when this goldenrod squash plant was just a seed, dry and still in...
  • In the Aftermath of Typhoon Haiyan

    Aileen Suzara
    11 Nov 2013 | 6:14 pm
    Photo credit: Erik de Castro/Reuters There are no words to comprehend the scale of devastation. Feeling helpless, my housemate and I scanned through the BBC, CNN and Philippines news stations, watching concrete and steel buildings flattened by wind, waters engulfing farmland and roads. We watched the rising toll of the...
 
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    Restless Chipotle

  • Ethan’s Chewy Chocolate Protein Bars

    Marye Audet
    14 Apr 2015 | 3:00 pm
    These chewy chocolate protein bars are easy to make, they keep well in storage, and they were in great condition when my son got them a MONTH after I mailed them — he is in the Navy on board a ship. This is what he messaged me tonight...got the bars after all and i gotta... Read More » The post Ethan’s Chewy Chocolate Protein Bars appeared first on Restless Chipotle.
  • Cherry Lemonade Bars

    Marye Audet
    10 Apr 2015 | 10:38 am
    Cherry Lemonade Bars are an easy, casual dessert or snack — perfect for those long, lazy days of summer that are ahead of us. One layer of lemon, one layer of maraschino cherry, and a layer of lemonade buttercream creates a pretty bar that is equally welcome at poolside or tea. God and I have... Read More » The post Cherry Lemonade Bars appeared first on Restless Chipotle.
  • Fresh Peach Muffins with White Chocolate Chips

    Marye Audet
    7 Apr 2015 | 10:00 am
    These fresh peach muffins with white chocolate chips are truly summer in a bite. Ripe, juicy peaches are tucked into a batter delicately flavored with vanilla and studded with white chocolate. A streusel is sprinkled on top and then, after the muffins are baked, a bourbon flavored glaze is drizzled on top. Talk about a... Read More » The post Fresh Peach Muffins with White Chocolate Chips appeared first on Restless Chipotle.
  • Swirled Sun Dried Tomato Bread

    Marye Audet
    6 Apr 2015 | 10:42 am
    This swirled, sun dried tomato bread recipe is a beautiful loaf that I’ve updated from one of my old favorites. Buttery white bread is swirled with a tangy, tomato-y dough and produces beautiful slices for sandwiches. It’s so perfect for toasted cheese, BLT’s, and tomatoes on toast — you won’t believe it! This is a... Read More » The post Swirled Sun Dried Tomato Bread appeared first on Restless Chipotle.
  • Super Soft Potato Rolls Recipe

    Marye Audet
    2 Apr 2015 | 9:01 pm
    Soft, light, fluffy rolls are a must have for special dinners and you can’t go wrong with this super soft potato rolls recipe! They rise high and light, have a soft, squishy texture, and the flavor is delicate and slightly buttery. They freeze well, too! I wanted to have kind of a special dinner the... Read More » The post Super Soft Potato Rolls Recipe appeared first on Restless Chipotle.
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    BitterSweet

  • Wordless Wednesday: Architectural Photography Field Trips

    Hannah (BitterSweet)
    15 Apr 2015 | 8:27 am
    The de Young Museum St. Brigid Cathedral The Masonic Auditorium Fort Point
  • Kombu, Hidden in Plain Sight

    Hannah (BitterSweet)
    9 Apr 2015 | 9:05 am
    Situated right in the heart of downtown on Market Street, you’d think Kombu would have snagged a prime location, and for all intents and purposes it couldn’t be in a better place. Stumbling distance from both the Powell and Montgomery BART stations, you’d be crazy to walk by without grabbing a seat… Except that if you’ve been in downtown San Francisco recently, there’s a strong chance that you already have, and multiple times at that, because it’s nearly impossible to find. There might be a menu stand out front if you’re lucky, but there’s…
  • Spring Produce Spotlight: Green Almonds

    Hannah (BitterSweet)
    6 Apr 2015 | 8:16 am
    Standing tall and pert in rows a dozen deep, forests of asparagus cover the tables at farmers markets as far as the eye can see. Classic harbingers of spring, their appearance signals a definitive end to winter, as though the slender green stalks had slain the seasonal demon themselves. Deep green, royal purple, ghostly white; all colors were represented on this early April day, each bundling growing more enticing, glowing more vibrantly in the rising morning sun than the last. With a heavy bag straining under the weight of this spring plunder, it would be easy to call it a day, feeling quite…
  • Eat the Weeds

    Hannah (BitterSweet)
    2 Apr 2015 | 12:17 pm
    While tech geniuses and high-powered CEOs across the city shell out $9.99 per pound for limp romaine and iceberg, a veritable open bar of salad greens sits mere blocks away, completely free for the taking. I’m talking about the wild foods growing in just about every corner of San Francisco, although most people would regard them as merely weeds or even invasive pests. Foraging may sound like an implausible venture in the middle of San Francisco, and yet right there on just the outskirts of Golden Gate Park, scores of not only edible but wholly delicious plants are thriving, hidden in…
  • Silent Sunday: Effortless Elegance

    Hannah (BitterSweet)
    29 Mar 2015 | 3:33 am
    Modeling, makeup, hair, and wardrobe by Lanie Liem.
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    lunchitpunchit.com

  • Bravo! Review & Giveaway

    Andi
    12 Apr 2015 | 11:20 am
    Bravo! Cucina Italiana recently opened a new location in Hyde Park and invited me to check out their menu so I grabbed a friend who would appreciate a four-course meal and enjoyed some great eats! Bravo! gave me a $25 gift card to share with a reader, but first let me whet your appetite with our meal! BRAVO! Cucina Italiana Authentic Italian We started with the insalata della casa, which is chopped greens, cucumbers, red onions, tomatoes, Feta, and Italian dressing, while we snacks on the crispy shrimp Napoli, which is possibly my favorite menu item! Crispy Shrimp Napoli Chicken Scaloppini…
  • Izzy’s Lenten Cod Special – Review & Giveaway

    Andi
    6 Mar 2015 | 6:01 am
    Giveaway closed, congrats Krista! One of the unique things about living in Cincinnati during Lent is the church fish fry and I say this because a friend living in Baltimore said churches there do not host fish frys. I cannot imagine not hitting up at least one church fish fry during Lent, but if you’re not into going to a volunteer-led effort to get your fish, you can head into Izzy’s for their Lenten Cod Special – The Codfather! The Codfather is a delicious cod filet, battered with Izzy’s special blend of seasonings, on a kaiser roll with lettuce and tartar sauce.
  • Homemade Apple Crisp

    udandi
    5 Nov 2014 | 2:52 am
    Did you hear that recent study about comfort food fights loneliness? So many of my food memories involve my mom and her recipes. There are certain tasks (peeling apples and frosting cupcakes) she didn’t enjoy but did for us kids. I try to eat one apple, one orange and one carrot daily, but sometimes the apples aren’t tasty so I make apple crisp. The sugar negates the healthiness, but at least I’m not eating cookies and I think of my mom 6 cups apple — peeled and sliced 1/2 cup flour 1/2 cup oats 3/4 cup brown sugar 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 cup…
  • Review: Harvest Snaps

    Andi
    26 Oct 2014 | 9:00 am
    I love potato chips but don’t buy them unless it is the small snack size bag because I have a tendency to over indulge. Unlike my mom, I don’t find carrots to be natures potato chip, sure, they’re crunchy but the taste isn’t the same. I really wanted something crunchy, but healthy that satisfied my taste buds. While taking a tour of a new grocery store, I spied Harvest Snaps and decided to try them. All six flavors! Harvest Snaps are baked, gluten-free, high in fiber and protein, low in sodium and fat. My favorite flavor was actually the lightly salted and I enjoyed…
  • Cucinova Pizza Pasta Salad | Cincinnati

    Andi
    12 Oct 2014 | 7:04 pm
    A new place opened in Cincinnati called Cucinova and they serve made-to-order pizza, pasta and salads each for $6.99! And I’ve got a $25 gift card to give to one lucky person! I might be too generous with my food love, but I do love pizza and I don’t have it often since it would mean I’m eating the whole pizza or if I have it with a group I concede to getting what others prefer so as to not appear picky. At Cucinova, I don’t have to worry about either of those things, I can create a 10-inch pizza made with my picks and enjoyed as dinner and a lunch leftover. Usually I…
 
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    International Cuisine

  • Shallot Salad with Cheeses

    FoodRecipes
    18 Apr 2015 | 3:48 am
    Shallot Salad with Cheeses (makes 8 servings) Ingredients 2 heads butter lettuce or 2 quarts choice greens 1/4 cup each safflower oil and olive oil 3 tablespoons red wine vinegar Salt and pepper 1 tablespoon Dijon mustard 3 tablespoons chopped shallots Chévre or Brie Directions Tear the greens into bite-size pieces. In a bowl, whisk together the oils, vinegar, salt, pepper, mustard, and shallots. Place greens in a bowl and pour over dressing, and mix well. Serve with a plate of cheese.
  • Greek Salad

    FoodRecipes
    17 Apr 2015 | 3:38 am
    Greek Salad Ingredients — 3 tomatoes, cut in wedges — salt and pepper — 1 cucumber, sliced — 1/3 lb. feta cheese — 1 onion sliced — 2 dozen Greek black olives — 2 green peppers, cut in rings — oregano, dried or fresh — 6 Tbsp. olive oil — 2 Tbsp. wine vinegar or lemon juice Directions Place tomatoes, cucumber, onion and peppers in salad bowl. Shake together, olive oil, vinegar, salt and peppr. Top with cubed feta cheese and the olives. Sprinkle with oregano.
  • Egg Cheese – Munajuusto

    FoodRecipes
    16 Apr 2015 | 3:24 am
    Egg Cheese – Munajuusto Ingredients: — 3 l milk — 1 l sour milk — 4 eggs — 1 tsp salt Directions: 1. Bring the milk almost to boiling point. Combine the eggs and sour milk and add to the hot milk, stirring gently. 2. Continue to cook the milk over low heat, stirring until it curdles. Remove the saucepan from the stove and let the whey separate in a warm place for half an hour. 3. Using a slotted spoon, transfer the curds to a sieve lined with muslin. Lightly press the whey out. Add the salt, stirring in well. 4. Place a light weight on the cheese and leave it to…
  • Classic Victoria Sponge Cake Recipe

    Chef
    15 Apr 2015 | 1:22 pm
    Classic Victoria Sponge Cake Recipe The whole nation it seems has gone crazy for baking traditional British cakes and buns with the classic Victoria Sponge right at the top of the list. The delicate sponge filled with jam and cream is the stuff of village fetes and the WI, and fierce competition abounds for who can create the lightest, softest sponge. A secret though, it’s not that difficult just check out the tips below and follow the quick and easy recipe an you are on to a winner. Tips for Making a Feather Light Sponge Cake The Victoria Sponge was named after Queen Victoria as reputably…
  • Ribbe Med Surkel

    FoodRecipes
    15 Apr 2015 | 4:09 am
    Ribbe Med Surkel For the meat: — 6-8 lb. breast of pork — salt — pepper — ground ginger Have your butcher carve two cross-length cuts through the bones of the ribs (just as deep as the bones, leaving the meat intact). On the fat side, score the fat in cross-diagonal lines to make diamond shapes (about a 1/4 ” deep). Sprinkle liberally with salt, pepper, and ground ginger on both sides and rub into the meat. Place the roast fat side-down in the roasting pan with about an inch of water covering the bottom. Roast for twenty minutes at 275 F. Then turn the roast…
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    Mary Makes Good

  • Olive & Honey Lip Scrub

    Mary Helen
    13 Apr 2015 | 2:54 pm
    I might have mentioned this before, but I have a lot of sisters. The youngest one is named Caitlin Ariel. She arrived about nine years after the rest of us so my parents decided to make sure she received a warm welcome by naming her after the Little Mermaid. This thrilled us (naturally) but it wasn't really necessary. I'm quite sure we would have loved the little stinker even if she didn't share a name with our favorite Disney princess.  Caitlin called me the other day to request a simple recipe for lip scrub. This made me laugh for a moment because it illustrated the…
  • Brown Butter & Garlic Sage Spaghetti Squash

    Mary Helen
    8 Apr 2015 | 11:45 am
    If you are looking for a good excuse to consume way too much butter, a brown butter vegetable dish is a good choice. You've got the virtue of plant-power on your side, which pretty much offers a universal pass to go crazy with ingredients that would otherwise seem indulgent. Broccoli? Cover it in cheese sauce. Asparagus? Bring on the hollandaise! Spinach? Cream that mess. Besides, anything with brown butter in the title sounds fancy, and fancy is almost as good an excuse for gluttony as vegetables. Now that we've got the justification out of the way, let's move on to this…
  • So, Be Present: How I Try to Buddha Mamahood

    Mary Helen
    4 Apr 2015 | 11:57 am
    I found myself in the midst of a totally stereotypical motherhood moment while going through CC's old clothes the other morning. When I pulled out the tiny little gender-ambiguous sleeper that he wore home on the day he was born it slayed me. He was so tiny when he was born - less than 5 1/5 pounds! Ten months later (has it really be that long?) he is a sturdy little chunk of a kid - resilient, adventurous, and hungry as ever. He's almost a toddler and I feel like I'm already missing my baby boy - his sweet soft little cheeks, the way he lights up when I smile at him, the…
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    Just Homemade

  • Avalakki Chooda

    Radhika @ Just Homemade
    10 Apr 2015 | 2:25 pm
    Crunchy seasoned flattened rice speckled with fried peanuts Spring and Fall. My favorite seasons of the year. There is something magical in the change of seasons. And, a zillion ways to soak in the beauty of it. I find it particularly enchanting to experience spring in small ways. Like say, seated in a reclining chair […]
  • No-Bake Oats and Seeds energy bites

    Radhika @ Just Homemade
    23 Feb 2015 | 3:47 pm
    Hello.. Hello! Hope y’all are doing well, keeping warm and the year has been going great so far. I am doing well too. It has been over a year since I have been away from the blog. And, for good reason. I got promoted to being a mom of two – a girl and a […]
  • PuLiyogare Mix

    Radhika @ Just Homemade
    12 Sep 2013 | 9:14 am
    The King of South Indian Spice Mixes This post has been languishing in the drafts for all of summer. I must have opened this post to edit at least two dozen times and closed it each time even before a few sentences trickled down. It just did not happen. A laid back recipe made of a generous […]
 
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    Ren Behan Food | renbehan.com

  • Recipe: Easter Chocolate Cake

    Ren Behan
    1 Apr 2015 | 6:24 am
    There’s no other time of year when you can indulge in quite as much chocolate as Easter! If you’ve managed to give it up for lent, well done, you’ve got a great deal more will power than me. This is an Easter Chocolate Cake that I love making for my family and it makes the perfect Easter Sunday centrepiece. You can decorate your cake any way you like – mini eggs make the perfect topping and I’ve used some of Heston’s edible hay from the inside of one of his golden eggs, but you could get a similar effect with some shredded wheat or with edible rice paper.
  • How to be a #GoodEgg this Easter with Waitrose

    Ren Behan
    1 Apr 2015 | 5:30 am
    This post is in support of the Waitrose #GoodEgg campaign  Click here for my Easter Chocolate Cake recipe Did I mention how much I love Easter? It definitely has something to do with all the chocolate around. However, I also love that it’s spring and that it’s generally brighter and that the Easter bunny hops around. We actually do have two wild bunnies hopping around our garden, they visit every morning and so I tell the children that they are hunting around for all the best places to hide eggs. Easter also provides us with a nice opportunity to get into the kitchen and bake. We…
  • Two-Minute Power Blender Hollandaise (with asparagus)

    Ren Behan
    27 Mar 2015 | 5:29 am
    It’s almost British asparagus season and so I’ve been looking forward to all the ways that I’m going to be enjoying our native grown asparagus as we roll into spring. I’ve also been experimenting with my new blender to make sauces as well as healthy green smoothies. With a tiny bit of practice and plenty of tasting along the way, I’ve perfected a two-minute power blender hollandaise sauce, made with fresh egg yolks, butter and lemon juice. Fresh asparagus really needs nothing more, simply snap the spears, blanch in boiling water for two to three minutes and make…
  • Homemade Banoffee Eclairs

    Ren Behan
    25 Mar 2015 | 5:15 am
    Spring is here! This is a recipe from John Lewis COOK Edition… A short while ago in the food world, a prediction was made that éclairs would be the new cupcake and there are now all sorts of weird and wonderful flavours to try in the trendiest bakeries. I’m sure we’ve all had one from our local bakery – traditionally, an éclair is made from choux dough or pastry, filled with cream and topped with chocolate or fondant icing. In this post, Love & Olive Oil set their readers a challenge to bake éclairs and they came up with some stunning entries. And I’ll…
  • Recipe: Mama’s Bigos – Hunter’s Stew

    Ren Behan
    23 Mar 2015 | 8:22 am
    I’d like to promise that the recipes I include under my new ‘My Polish Kitchen‘ banner won’t be all about cabbage! Polish food is so much more than that, yet it would be wrong not to pay homage to Poland’s national dish – Bigos, or Hunter’s Stew. There are probably as many individual recipes for Bigos as there are cooks in Poland. Bigos is a savoury dish, traditionally made with sauerkraut (kapusta kiszona) or cabbage and meat. It used to be cooked in a cauldron or on a camp fire and Polish hunters would add whatever meat they had to hand, for…
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    Clean Eating with Clean Cuisine

  • Giveaway: Uten-sil Hostess Gift for Dinner Party Invite

    Ivy Larson
    17 Apr 2015 | 10:21 am
    Ivy LarsonEven if you have not had a chance to read Modern Manners, you probably do not need the world-renowned etiquette expert, Dorethea Johnson, and her famous granddaughter, the internationally acclaimed lovely Liv Tyler, telling you that a thoughtful hostess gift is always in good etiquette. Sure, a nice bottle of wine will almost always be an appropriate hostess gift... Read More »The post Giveaway: Uten-sil Hostess Gift for Dinner Party Invite appeared first on Clean Eating with Clean Cuisine.
  • Recipe: How to Make Creamy Honey Mustard Sauce

    Ivy Larson
    13 Apr 2015 | 12:16 pm
    Ivy LarsonHoney mustard sauce is one of those “back in the day” condiments I have always loved but stopped eating when I cleaned up my diet years ago. The kind of honey mustard sauce I loved was nothing fancy and it certainly wasn’t gourmet. Rather, it was the rich, creamy and sweet kind you might find at Outback Steakhouse. To be... Read More »The post Recipe: How to Make Creamy Honey Mustard Sauce appeared first on Clean Eating with Clean Cuisine.
  • Applesauce Recipe with Cinnamon, Vanilla and Chia Seeds

    Ivy Larson
    10 Apr 2015 | 2:13 pm
    Ivy LarsonI think this decadent applesauce recipe just might be one of my proudest inventions. And, I suppose, a very good example of the vast array of culinary creations that can be made using simple everyday ingredients. And yes, I do realize the words decadent and applesauce are not typically used together, but this applesauce recipe actually does... Read More »The post Applesauce Recipe with Cinnamon, Vanilla and Chia Seeds appeared first on Clean Eating with Clean Cuisine.
  • Rethinking Healthy Grains on the Paleo Diet

    Ivy Larson
    8 Apr 2015 | 5:10 pm
    Ivy LarsonAll the Paleo hype has not been good PR for whole grains. You may even be wondering if “healthy grains” exist. Yes, is the short answer. In fact, if you are following a Paleo style diet in an effort to protect against heart disease, reduce inflammation, ditch diabetes, lose weight or gain health, you might want to reconsider... Read More »The post Rethinking Healthy Grains on the Paleo Diet appeared first on Clean Eating with Clean Cuisine.
  • Birthday Key Lime Cupcakes with Whipped Coconut Frosting

    Ivy Larson
    6 Apr 2015 | 5:30 pm
    Ivy Larson  My husband Andy’s recent 42nd birthday was the inspiration for these Key Lime Cupcakes. Growing up in Florida, Andy loves Key Lime pie so much that we actually served it as our wedding dessert back in 2000. However, since our birthdays fall just one day apart (hubby’s birthday is on April 3rd and mine is on April 4th), and since I... Read More »The post Birthday Key Lime Cupcakes with Whipped Coconut Frosting appeared first on Clean Eating with Clean Cuisine.
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    On My Plate

  • Why I Can't Review Fairlife Milk

    James Kiester
    8 Apr 2015 | 2:31 pm
    -Subject: Fairlife Milk | Source: Coca Cola Company's Press Release |I was drinking a glass of milk yesterday, when I stopped, peered longingly into the glass, and thought, "Man, I wish milk was better for me."  OK, that never happened.  1 8oz cup of mainstream whole cows' milk has 11.03 grams of carbohydrate, 7.9 grams of protein, 276 mg of calcium, and 349 mg of potassium.  See a complete nutritional breakdown here.Nevertheless, Coca-Cola has launched a new “premium” line of healthier milks, called Fairlife. To make their milk healthier, Coca-Cola separates the milk into…
  • April 2nd Is National Peanut Butter & Jelly Sandwich Day

    James Kiester
    1 Apr 2015 | 3:05 pm
    -This week every food blogger, and their dog, are publishing recipes and wine pairings for Easter and Passover. In the past, I've done so here, here, and here. I've published the recipes, recommended the right wines, and even addressed the irony of serving ham to mark the resurrection of the King of the Jews. There's no need for me to rehash such topics this year.Subject: Peanut Butter & Jelly Sandwich | Date: 11/11/2010 | Photographer: Evan-Amos |This work has been released into the public domain by its author, Evan-Amos. This applies worldwide.This week I'm going to talk about a lesser…
  • Nuts About Almonds

    James Kiester
    10 Mar 2015 | 3:24 pm
    -Food blogs can be inspired in the strangest of ways.  I was taking a shower and noticed my Head & Shoulders for dry scalp contains almond oil.  Intrigued, I decided to do some research to see if there were any actual advantages to such an oil being in shampoo.  Apparently, according to multiple beauty sites, the protein in almond oil helps cleanse and strengthen hair, and increases its elasticity.As I paused to consider this idea, I glanced at my desk and spotted the can I keep next to my computer seven days a week.  It's a can of Blue Diamond Smokehouse…
  • Taco Bell's Triple Steak Stack - A Review

    James Kiester
    25 Feb 2015 | 4:15 pm
    -I spent this morning shopping and stopped at Taco Bell for their new "Triple Steak Stack," which is basically their version of a cheese steak sandwich on flatbread.According to their product description, Taco Bell's Triple Steak Stack, "has a heaping triple portion of tender-grilled juicy steak, is covered in a real three-cheese blend and served in a warm nine-inch Mexican-inspired bolillo flatbread."TacoBell.com has a picture of Subject: Taco Bell's Triple Steak Stack | Date: 02/25/15 |Photographers: James Kiester & Dani Cogswell | This picture was taken by the author of this blog.
  • Celebrate National Margarita Day February 22nd

    James Kiester
    19 Feb 2015 | 2:41 pm
    -I have to begin by confessing to a bit of confusion.  My calendar lists National Margarita Day as February 20th, but most sites, including Food.com, list it as being on the 22nd.   I'd assumed my Subject: Margarita at Pepper's Mexican Grill | Date: Summer 2014 |Photographers: James Kiester & Dani Cogswell | This picture was taken by the author of this blog. |calendar was a misprint until this morning's local news said it was on the 20th.  At this point I don't know which date to believe, so I'll be doing some drinking on both days.  Yet, for the purposes of this…
 
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    Our Tasty Travels

  • Hunahpu’s Imperial Stout (2013) by Cigar City Brewing #OTTBeerDiary Day 100

    Brett Domue +
    10 Apr 2015 | 12:30 pm
    This post is a part of the 2015 New Beer Every Day Beer Diary Challenge, #ottbeerdiary.  Over the course of 2015, I will be trying a new beer every day. Please read the background in the link above, and enjoy reading about the most recently tasted beers below. If you’d like to join the challenge as well, let me know in the comments below, and be sure to check out Grown-up Travel Guide and his #grownupbeerdiary, where Andy Higgs came up with the diary format in use below. You can catch up on all of our posts as part of the challenge under the tag ottbeerdiary. Day 100: April 10, 2015…
  • Bomb Fondant by Brasserie Bours #OTTBeerDiary Day 99

    Brett Domue +
    9 Apr 2015 | 12:30 pm
    This post is a part of the 2015 New Beer Every Day Beer Diary Challenge, #ottbeerdiary.  Over the course of 2015, I will be trying a new beer every day. Please read the background in the link above, and enjoy reading about the most recently tasted beers below. If you’d like to join the challenge as well, let me know in the comments below, and be sure to check out Grown-up Travel Guide and his #grownupbeerdiary, where Andy Higgs came up with the diary format in use below. You can catch up on all of our posts as part of the challenge under the tag ottbeerdiary. Day 99: April 9, 2015…
  • Lentebock (2015) by Koninklijke Brand Bierbrouwerij #OTTBeerDiary Day 98

    Brett Domue +
    8 Apr 2015 | 12:30 pm
    This post is a part of the 2015 New Beer Every Day Beer Diary Challenge, #ottbeerdiary.  Over the course of 2015, I will be trying a new beer every day. Please read the background in the link above, and enjoy reading about the most recently tasted beers below. If you’d like to join the challenge as well, let me know in the comments below, and be sure to check out Grown-up Travel Guide and his #grownupbeerdiary, where Andy Higgs came up with the diary format in use below. You can catch up on all of our posts as part of the challenge under the tag ottbeerdiary. Day 98: April 8, 2015…
  • Vapeur en Folie by Brasserie à Vapeur #OTTBeerDiary Day 97

    Brett Domue +
    7 Apr 2015 | 2:42 pm
    This post is a part of the 2015 New Beer Every Day Beer Diary Challenge, #ottbeerdiary.  Over the course of 2015, I will be trying a new beer every day. Please read the background in the link above, and enjoy reading about the most recently tasted beers below. If you’d like to join the challenge as well, let me know in the comments below, and be sure to check out Grown-up Travel Guide and his #grownupbeerdiary, where Andy Higgs came up with the diary format in use below. You can catch up on all of our posts as part of the challenge under the tag ottbeerdiary. Day 97: April 7, 2015…
  • Witte Parel by Budelse Brouwerij B.V. #OTTBeerDiary Day 96

    Brett Domue +
    6 Apr 2015 | 12:23 pm
    This post is a part of the 2015 New Beer Every Day Beer Diary Challenge, #ottbeerdiary.  Over the course of 2015, I will be trying a new beer every day. Please read the background in the link above, and enjoy reading about the most recently tasted beers below. If you’d like to join the challenge as well, let me know in the comments below, and be sure to check out Grown-up Travel Guide and his #grownupbeerdiary, where Andy Higgs came up with the diary format in use below. You can catch up on all of our posts as part of the challenge under the tag ottbeerdiary. Day 96: April 6, 2015…
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    Palachinka

  • Warm potato, peas and chili tuna salad

    Marija
    23 Mar 2015 | 2:52 pm
    I love salads like this. First, it combines cooked and raw ingredients, second, it’s fast and easy to prepare and finally, the burst of fresh green color is amazing. You can use any canned tuna for this salad, but I… Continue Reading →
  • Pork Chops with Garlic and Pickled Peppers

    Marija
    6 Mar 2015 | 12:18 pm
    Something to clean the pantry of the remaining pickled peppers. And anyway, do you use pickled vegetables for cooking at all? It’s amazing how rarely we do it and yet, these veggies can elevate a dish into something completely amazing.… Continue Reading →
  • Pizzaiola with Capers

    Marija
    3 Mar 2015 | 1:10 pm
    A dish like this is something you can always count on. Just of few simple ingredients, simple preparation and there’s a dinner you can be proud of. Recipe is from Sale & Pepe magazine, September 2007.
  • Young Sorrel Soup

    Marija
    22 Nov 2014 | 10:21 am
    My great grandfather used to be one of the well-known guys in a very small town Grocka, in a Kingdom of Yugoslavia, near Belgrade. In the lack of proper terminology, I’d say he was one of the elders. And he… Continue Reading →
  • Chicken Burgers and Tomato & Ginger Chutney

    Marija
    15 Nov 2014 | 4:06 pm
    In Tallinn we live in an awesome apartment, in Lai street, in Old Town. That Old Town, one of UNESCO World Heritage Sites, is the most beautiful place on Earth. So, in that apartment, in that Old Town walls are… Continue Reading →
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    VittlesVamp

  • Hipster Vietnamese

    VittlesVamp
    29 Mar 2015 | 5:51 pm
    I've long bemoaned the state of Vietnamese fare in New York. Yes, I'm well aware of the enormous popularity of Bahn Mi sandwiches across the five boroughs, but one sandwich does not a national cuisine make. And, without a significant Vietnamese population in town, authentic spots just haven't taken root. I know that if I really want to dive into a stellar bowl of Pho or get my Bun Cha Gio on properly that I need to head to Philadelphia or the Virginia suburbs of D.C. But there seems to be a bit of hope in the air -- the scent of lemongrass mingled with fish sauce descending upon the borough…
  • The Bomb Diggitiest Brunch in Sonoma

    VittlesVamp
    15 Mar 2015 | 9:00 am
    I haven't had brunch in the majority of restaurants in Sonoma. Heck, I haven't even scratched the surface when it comes to brunch spots in the area. But I don't care. It isn't going to stop me from raving about brunch at Healdsburg's Chalkboard, declaring it the finest midday weekend chow down in California's wine country. No question, I went to plenty of wineries when I hit Sonoma last month. (Gorgeous evidence of one such stop pictured above.) Still, excepting for a Pinot Noir that knocked my socks off at Siduri, my socks were firmly on throughout my vineyard-hopping weekend with pals --…
  • My Go-To's: San Francisco Edition - Piperade

    VittlesVamp
    23 Feb 2015 | 7:37 am
    My first visit to Piperade was in April of 2004 and this elegant Basque bistro hasn't let me down in the decade since. With friends, I've been known to begin an evening on the restaurant's front patio, unwinding on pillowy couch with a bottle of Spanish wine and French cheese, moving the party into the dining room to plunge spoons into the chef's irresistible Garlic Soup, with Rock Shrimp, Bacon and Egg, and share "California-meets-the-Pyrenees"-inspired entrees like Duck Confit with Braised Green Lentils, and Sautéed Pacific Swordfish with Cauliflower, Parsley, Lemon and Pine Nuts. Alone,…
  • My Go-To's: San Francisco Edition - Zuni Café

    VittlesVamp
    22 Feb 2015 | 9:27 am
    San Francisco is a city I go to often enough that I've happened upon a couple of spots that are "must-goes" whenever I return. Top of that list is the Market Street stalwart Zuni Café. The photo above was snapped while occupying a table right next to the restaurant's beloved wood-burning brick oven. This is the singular piece of kitchen equipment that makes the bistro's infamous Roast Chicken for two so darn delectable. Sitting close to that oven makes me happy. A solid cocktail, like the Montenegro Manhattan pictured, only makes the warming glow from the fire all that more comforting.
  • AsiaFoodPhile

    VittlesVamp
    13 Jan 2015 | 5:42 pm
    I'm obsessed. I know that in some small way my utter adoration for Chinese food stems from a classic New York Judaic upbringing. This is to be expected. On Christmas, it's full-on tradition. But that doesn't explain my infatuation with multitudes of other Asian cuisines. I am still on the hunt for a Vietnamese restaurant in NYC that satisfies my bun cravings, the way that they can in Philly's Chinatown when I visit Mama Vamp. On the flipside, a couple weeks ago, I was overjoyed to introduce my Mom to Pok Pok for her first taste of serious Northern Thai fare. She kvelled over Chef Andy…
 
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    WindsorEats.com FoodBlog

  • No Bake Chocolate Wafer Cake

    pina
    14 Apr 2015 | 2:56 pm
    At every special occasion in Sean’s family, the Wafer Cake makes an appearance. It’s a simple no bake dessert made of chocolate wafer cookies, layered with sweetened whipped cream. That is it. Only 4 ingredients and no baking.  Also known by “refrigerator cake” or “icebox cake”, this dessert goes way back. The original recipe was printed on the back of the Nabisco Famous Chocolate Wafers box, first introduced in the early 1900s. The wafers were stacked to form a log and after being layered with fresh whipped cream and set in the fridge few a few hours, the chocolate cookies…
  • Toscana Restaurant and Wine Bar

    windsoreats
    9 Apr 2015 | 8:00 am
    Alluring yet affordable. Unpretentious yet unforgettable. Toscana Restaurant and Wine Bar offers a unique dining experience unparalleled in Metro Detroit – a marriage of contemporary Italian cuisine with Asian grace notes enjoyed in a stylish, low-key Continental atmosphere. Jonathan Reaume has earned accolades as one of Windsor’s most accomplished chefs. Toscana is his dream venture and we invite you to make it your dream destination.   View Lunch Menu View Crudo Menu View Dinner Menu   The post Toscana Restaurant and Wine Bar appeared first on WindsorEats.
  • RECIPE: Bacon Honey Ricotta Crostini

    windsoreats
    7 Apr 2015 | 12:56 pm
    Recently, WindsorEats hosted our first League of Extraordinary Taste, a social club for connoisseurs that will be featuring unique opportunities to experience locations, products or professionals. The first League event allowed us to experience all three with J.P. Wiser’s as we explored their distillery which is normally closed to the public, as well as be led through a tasting of several whiskies in the Wiser’s repertoire, including one tasting directly from the barrel. Bacon Honey Ricotta Crostini plated with cured meats and gourmet cheeses To enhance the experience, we paired…
  • Good Friday Food & Drink Specials in Windsor-Essex

    windsoreats
    3 Apr 2015 | 11:46 am
    Joe Schmoe’s Fish Tacos at Joe Schmoe’s Joe Schmoe’s in Lasalle is offering up some Good Friday specials. Fish tacos – house battered cod with Mexican slaw, fresh pico de gallo, and a southwest sauce The Cod Father sandwich – house battered cod with cheddar, lettuce, tomato and a remoulade sauce on a fresh brioche bun 2 piece Fish & Chips – house battered cod served with house slaw, tarter sauce and a wedge of lemon. Walkerville Tavern Walkerville Tavern’s grilled fish special Today’s feature at Walkerville Tavern is fish and chips, grilled…
  • RECIPE: Cilantro Pesto

    windsoreats
    31 Mar 2015 | 11:40 am
    Everybody should have a good pesto recipe filed away. Chef Johnny Oran of Parkside Grille gave us a very easy Cilantro Pesto recipe to use for everything from a sauce on pasta, on a sandwich and more. He even Stuffed Roasted Cauliflower Head recipe that it works great with. Cilantro Pesto Cilantro Pesto 3 bunches of cleaned cilantro 2 cloves of peeled garlic 1/4 cup of grated manchego 1/2 cup of neutral oil 1/2 cup of toasted, cooled slivered almonds juice of 2 limes 2 to 3 pinches of kosher salt Place almonds, salt, manchego and garlic in food processor and pulse till almonds are fully…
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    Eat in OC

  • Three of the Best Greek Yogurt Dips of All Time

    OC Restaurants
    27 Mar 2015 | 1:39 pm
    Yogurt dips are easy to make, and highly nutritious. If you’d like to give your family something to snack on that’s as delicious as it is healthy, try out one of these Greek yogurt dip... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • O.C.’s Top 10 New Restaurants 2015

    OC Restaurants
    27 Mar 2015 | 12:56 pm
    1. Little Sparrow This is one of the best restaurants of Orange County. This restaurant is famous just because of rising star chef. Killer pastrami. Elegant pastas. 300 N. Main St., Santa... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • Zagat 2015: Top-rated O.C. restaurants

    OC Restaurants
    21 Mar 2015 | 12:55 pm
    Though, thousands of people used to follow urban spoon and Yelp yet they rely on the Zagat the decades old guide for their top class restaurants. Actually Zagat reviews are supposed to be very... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • The Appeal of Microgreens and Edible Flowers

    OC Restaurants
    10 Mar 2015 | 4:13 pm
    Are you looking to brighten up your meals? Thinking about hosting a dinner party? Have you considered using microgreens or edible blossoms to freshen up your dishes? Microgreens can add a wonderful... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • Hummus Calories, Recipes, and More What You Should Know About This Versatile Dish

    OC Restaurants
    3 Mar 2015 | 1:16 pm
    You may not know it, but the hummus you see in you grocery store is actually one of the most versatile ingredients in the supermarket. Hummus is a dish traditionally made from chickpeas, or garbanzo... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
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    Brown Eyed Baker

  • The Weekend Dish: 4/18/2015

    Michelle
    17 Apr 2015 | 9:01 pm
    Happy Saturday to you! The Weekend Dish is back! I know many of you have been asking if I would be continuing it and the answer is a resounding yes! Now that life has settled into some semblance of a routine (I’m using that word in the very loosest of terms) after three bleary-eyed months, I’ve had time to actually do some blog reading during the week and have links to share with you! As always, you’ll find a recap of what was posted to the site this week as well as some bookmarked recipes from other blogs. Enjoy! On Brown Eyed Baker This Week Top 10 List: Best Bar Dessert…
  • Friday Things

    Michelle
    16 Apr 2015 | 9:01 pm
    1. This past Sunday was Joseph’s baptism (which also would have been my dad’s 62nd birthday) and it was an absolutely fantastic day. He somehow managed to sleep through the entire thing… like didn’t stir once. He fell asleep while I was holding him and talking to family before the ceremony began and didn’t open his eyes again until we were walking out of the chapel, after we had taken approximately one billion photos. I thought for sure the cold water hitting his head would jolt him awake but, nope. The little dude was OUT. The priest was beyond impressed. On a…
  • Coca-Cola Chocolate Cake

    Michelle
    15 Apr 2015 | 9:01 pm
    Cola cake has intrigued me for years… it seems to be somewhat of a southern specialty and I’ve always been drawn to its similarity with Texas sheet cake (another Southern specialty). I’ve been obsessed with Texas sheet cake since taking my first bite of that utterly amazing boiled frosting that sets up like fudge on top of a warm cake. Talk about heaven. This Coca-Cola cake is made in much the same way, except it also includes a can of cola in both the batter and in the frosting. It’s subtle, but you can totally taste the cola when you eat the cake, and I love the…
  • Saltine Toffee Candy with Pecans

    Michelle
    14 Apr 2015 | 9:01 pm
    For as much as I love desserts, candy-making is one thing that I haven’t delved into much yet. For the most part, I stick to things like fudge and chocolate bark, but I’ve been wanting to branch out and try some different types of candy. I know that for many families, making toffee is a long-forged holiday tradition and it just wouldn’t be Christmas without it. Not only has my family never made toffee for the holidays, but I can’t ever remember having it, period – not in tins, not as gifts, not on cookie trays. Nada. As a result, I’ve been wanting to give…
  • How to Stock Your Freezer with Make-Ahead Meals

    Michelle
    13 Apr 2015 | 9:01 pm
    Once I got into the third trimester of my pregnancy, I started to make a list of all the things I wanted to stash away in the freezer for after the baby was born. So many of my friends told me that it was a life saver, so I was all-in. My mom ended up making all of the main dishes for me, and I stashed away a lot of breakfast and snack foods. All of my friends were absolutely right – when you’re sleep-deprived and starving, it’s phenomenal to be able to reach into the freezer and grab something, throw it into the oven and have a hot meal. There are definitely certain foods…
 
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    Honest Cooking

  • Mushroom and Eggplant Shakshuka

    Vicky Cohen and Ruth Fox
    18 Apr 2015 | 10:30 am
    A quick dinner or brunch with hearty veggies and a luscious tomato sauce that can be made ahead. By Vicky Cohen and Ruth Fox On the days when my energy is playing hide and seek and time seems to be slipping through my fingers, I make this super fast, super easy recipe. Veggies and sauce can be made ahead of time, so all you have to do is add the eggs and this fabulous, super creamy pre-sliced mozzarella cheese from Natural & Kosher. 20 minutes and done! Add a piece of baguette (or matza) and your favorite salad, and in less than 30 minutes you have a balanced, delicious dinner no one will…
  • Raspberry and Rhubarb Crisp

    Patty Price
    18 Apr 2015 | 6:30 am
    Throw early spring berries and rhubarb into a simple cobbler or crisp served warm with a scoop of ice cream. By Patty Price I was looking everywhere for the fresh stalks of rhubarb and by the time I found them, a very nice man was already putting the last of the rhubarb, all 8 stalks, in his bag and when he saw my reaction-he offered to split the last of the rhubarb with me. Which was perfect for one main reason-I always make more dessert than I need! Does anyone else have this problem? I love early Spring rhubarb in a crisp, cobbler or pie and usually I add fresh strawberries but a recipe…
  • Make Nut Butter Toffee

    Honest Cooking
    17 Apr 2015 | 12:00 pm
    Sea salt brightens this rich nut butter candy that is flecked with coconut flakes and sweetened with honey. Get the full written recipe here. The post Make Nut Butter Toffee appeared first on Honest Cooking.
  • Fava Bean Spread Toast with Crispy Capicola

    Justine Sulia
    17 Apr 2015 | 6:01 am
    Breakfast toasts are simple to enjoy with gourmet ingredients. Try this fava bean spread with basil that can be made ahead for a busy morning. By Justine Sulia Breakfast toasts are my favorite way to eat breakfast. The sky is the limit with breakfast toasts. Sweet, savory, I love them all. The recipe I’m sharing today combines some of my favorite ingredients to enjoy on toast: fava beans being at the top of that list! Fava beans definitely get shoved aside. I feel bad for foods such as these little cuties, so I decided to highlight them today and make a spread from them. What is so great…
  • The Bread Beast: Baking with a Sourdough Starter

    Sheila McGrory-Klyza
    17 Apr 2015 | 6:00 am
    When a friend passed along some sour dough starter, Sheila McGrory-Klyza embarked on a bread baking adventure that had tasty and surprising results. By Sheila McGrory-Klyza There’s no better breakfast than a thick slab of homemade bread. For me, anyway. Dense and chewy whole wheat or light, airy ciabatta, I love it all—as long as it’s made with high quality, unadulterated ingredients. I used to bake bread back before Chris and I had kids, but then it became one of those things that was edited out. Not to mention that we’re fortunate to have five artisanal bakeries within about a…
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    Between the Pages

  • DuckTales Cookies: Woo-Hoo!

    Between the Pages
    18 Apr 2015 | 4:30 am
    These wonderful DuckTales Cookies were made by Baked Happy.  Just looking at these cookies makes me smile.  They bring back memories of my husband and I programming the VCR to record DuckTales so we could watch it in the evenings after work. These terrific cookies feature Uncle Scrooge, Huey, Dewey, and Louie. How do you tell Huey, Dewey, and Louie apart?  I use this famous line - The brightest hue of the three is red (Huey), the color of water, dew, is blue (Dewey), and that leaves Louie, and leaves are green. It is a wonderful time to be DuckTales fan: Most episodes of DuckTales are on…
  • Olaf On An Icy Pond With Elsa

    Between the Pages
    17 Apr 2015 | 4:30 am
    This Fabulous Frozen Birthday Cake was made by Isbilya Cakes. This Disney Cake features Elsa in her icy blue dress holding a white snowflake in her hand. Her yellow hair is braided into a ponytail in front of her.  Olaf is beside her, standing on one foot on an icy pond. It looks like he is about to skate across the ice. He is smiling and has both arms up in the air. A purple flower with green stems and leaves is in front of Olaf. There is a brown snow covered tree stump near Elsa. Olaf and Elsa look great. The cake is blue. There are white snow drifts around the top edges of the cake…
  • Sensational Star-Lord Cake For A Great Cause

    Between the Pages
    16 Apr 2015 | 4:30 am
    This stunning Star-Lord Cake was made by Ant Roman from Nerdache Cakes.  Ant is one of the best bakers in the world.    She makes cakes, like this Winnie the Pooh / Doctor Who Mash-Up, that blow my mind!!!    She also makes amazing cookies and cupcakes like these 8-Bit Legend of Zelda Cookies   If that isn’t enough, every month Ant releases a new Nerache Box   Ant is now taking on her biggest challenge – opening a bakery and store where she can work her magic and people can stop by and purchase her amazing treats.  To do this, she has started a…
  • Mickey and Minnie Mouse Are In The Clouds On This Birthday Cake

    Between the Pages
    15 Apr 2015 | 4:30 am
    This Mickey and Minnie Mouse Cake was made by The Cake Witch. Mickey Mouse and Minnie Mouse are standing on a large white cloud on the top of this two tier Disney cake. Mickey is smiling. He is wearing a red bowtie and red shorts with white buttons and yellow shoes and white gloves. Minnie Mouse has a red bow in her hair. She is wearing a red and white polka-dot dress with a white ribbon around the waist. She has on yellow shoes and white gloves. Both cake layers are light blue with white clouds scattered around to represent the sky. A Birthday name banner is being held up in the sky by…
 
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    Eat Local Orlando

  • Florida Film Festival 2015 opening night party 4/10/2015

    Chris Roberts
    29 Mar 2015 | 8:15 am
    The Opening Night party for the Florida Film Festival at Enzian in Maitland to include many local restaurants.  Come celebrate & sample food & cocktails from your favorite local spots. Participating restaurants & bars include Brio Tuscan Grille, Eden Bar, K Restaurant Wine Bar, Swine & Sons, Soco Thornton Park, Rogue Pub, Tito's, Terrapin Beer Co., & more!it's on Friday April 10th, 2015 http://www.floridafilmfestival.com/more details:http://www.eatlocalorlando.com/2015/03/florida-film-festival-2015-in-orlando.html
  • Swine & Sons Opening Friday, April 3

    Chris Roberts
    23 Mar 2015 | 8:02 pm
    Swine & Sons Opening Friday, April 3 Swine & Sons Provisions will officially open to the public on Friday, April 3!The newest addition to the Swine Family will incorporate Cask & Larder’s sophisticated southern cuisine and The Ravenous Pig’s innovative flare for modern fine dining, while introducing a novel takeout concept to Central Florida.Swine & Sons is located immediately west of Cask & Larder at 595 West Fairbanks Avenue in Winter Park. The shop will specialize in takeout charcuterie, made-to-order butcher sandwiches, seasonally inspired homemade ice cream,…
  • The Outpost Neighborhood Kitchen

    Chris Roberts
    18 Mar 2015 | 6:20 am
    The Outpost Neighborhood Kitchen is now open in College Park. Menu includes wings w/ Funky Buddha sauce & more!2603 Edgewater DrOrlando, Florida(407) 930-6282 11:00am - 10:00pmPrice Range: $$
  • Market on South

    Chris Roberts
    18 Mar 2015 | 5:32 am
    Market on South street coming soon to to the The Milk District  Humble Bumble Kombucha, ValhallaBakery & DixieDharma."Fiiiiiiiine vegan vittles by @dixie_dharma, sweet treats by @valhallabakery, and fizzy beverages by @humblebumblekombucha all in one spot! Plus a bar. And coffee. And a market space. And pretty much everything else the milk district needs. See ya soon!" From their Instagram Account https://instagram.com/p/0I2nDixztQ/2603 East South Street, Orlando, Fl 32803  Google Mapsmore info:http://bungalower.com/2015/03/brendan-kombucha-valhalla-commissary/ …
  • Artegon Marketplace new kiosks

    Chris Roberts
    12 Mar 2015 | 8:19 am
    Four food kiosks are scheduled to open this month in Artegon Marketplace in the former Festival Bay mall on International drive.* U Roll Express, customers can create their own sushi roll by choosing from a variety of high-quality, sushi-grade ingredients, toppings, and delicious sauces and flavorings. *The Belgian Waffles kiosk sells authentic Liege or Brussels-style waffles with several sweet topping options.*Le Petit Café French kiosk, serving traditional hot and cold espressos, teas and coffees, frappes, croissants and other pastries, and gourmet…
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    Barbecue Tricks

  • The Right Tomato for Your Recipe

    Bill West
    12 Apr 2015 | 1:41 pm
    Choose the Right Type of Tomato for Your Recipe By Noelle Renee Allen Which Tomato is the Right Tomato? There are six different types of tomatoes to eat, and they vary in taste. Learning about the different types will help you choose the right one for your next recipe. Cherry This miniature tomato comes loaded with nutrition and flavor. They resemble a cherry but are the color of a tomato. When eating this type, you will immediately notice how sweet it is, compared to other varieties. They are perfect for a salad or to enjoy on their own. Globe Globe tomatoes are the ones that many people…
  • Warning: New Pork Temperature Safe USDA Guidline

    Bill West
    6 Apr 2015 | 7:49 pm
    Under cooked barbecue… what you don’t know may just hurt you! and Bill West recently the temperature guidelines for cooking pork have changed in america’s USDA guidelines…. The good news is today’s pork producers are making things much safer when it comes to undercooked food transmitting harmful bacteria — in 2011 USDA Lowered the “doneness” or pork’s safe temp to 145 from 160…  We recommend using a quality meat thermometer probed in the thickest part of the meat.  ( See info on the popular thermapen below.) Chicken is a bigger…
  • Five Ways to Pork Up Your Rotisserie

    Bill West
    5 Apr 2015 | 5:12 pm
    Grilling season is just around the corner and now is the time pick up some new skills and ideas so you don’t get stuck in the same old burgers and hot dog rut. One great way to add some variety to your grilling sessions is to break out your rotisserie.  Now BarbecueTricks.com has already shown you how to do a classic rotisserie chicken.  We’ve even showed you how to use a rotisserie to make a beautiful spiral cut roasted pineapple! Here’s a way to get even more fun out of your rotisserie by letting you know that rotisseries are incredible for anything that you would want to…
  • How To Get A Good Smoke Ring

    Bill West
    30 Mar 2015 | 7:29 pm
    It’s a pitmaster’s point of pride — that beautiful deep rustic red outer layer of the meat that is so tantalizing it’s considered a badge of honor… the pit masters Smoke ring. In this case red meat does not mean rare or undercooked it means roasted low and slow and smoked to perfection. So how you really get a good smoke ring? Here are a few quick tricks to perfect your pitmaster’s barbecue smoke ring – win friends, influence people and delight cookout guests. – first A good smoke ring is actually formed as a chemical reaction its nitrogen and…
  • Tips For Cooking Ribeye Roast On The Grill

    Bill West
    8 Mar 2015 | 12:59 pm
    By Diane Louise Villanueva I have some friends who get frustrated whenever they cook ribeye meat on the grill. What do they complain about? Well, they say that their dishes don’t taste or look like the ones served in restaurants. And I tell that’s not a problem at all. Chefs have exhausted a lot of years just to learn and perfect the art of cooking ribeye steak (among many other dishes) on the grill and there’s no reason to compare. Now I’m not saying that we have to enroll in a culinary school just to be able to serve home-cooked goodness such as theirs. There are…
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    In A Half Shell

  • Oyster Omakase: the Makings of a Personal Passion Experiment

    Julie
    13 Apr 2015 | 6:05 am
    Oyster Omakase, my experimental oyster tasting pop up in New York City, was born out of a spontaneous impulse. Having traveled around the world in search of oysters and amazing half shell experiences, it dawned on me that I could be creating them as well. Although I’ve hosted a few private events here and there, I never really took a chance to put myself out there and see what would happen. Well, this is what happened. Oyster Omakase (pronounced “Oh-ma-ka-say”) was a series of short, illuminating oyster tasting and pairing events that I hosted last month. It was intended…
  • My Favorite Oyster Moments of Seafood Expo 2015

    Julie
    4 Apr 2015 | 11:25 am
    I can’t believe it has already been nearly three weeks since the Boston Seafood Expo! The month of March was a real oystery blur for me, but I had to make sure that I wrote up a quick recap of my favorite moments during and outside of the trade show. This year felt similar to last year’s event, but with a few extra surprises that made it even more memorable. To start… #1 Hanging Out with Rowan Jacobsen and Patrick McMurray OMG. Star struck. For a few of you who might be confused, the two gentlemen are oyster celebrities. Rowan Jacobsen is the author of A Geography…
  • Cape Cod Oyster Tour: A New Class of Duxbury Oysters & Oyster Farmers

    Julie
    4 Mar 2015 | 7:45 pm
    Like most of you in the Northeast, I am very, very over this winter. The seemingly endless bouts of snow and bone-chilling temperatures has left me yearning for warmer days. I can only imagine what it has been like for oyster farmers up and down the coast. In my hope to warm up your screen and spirit, here’s a recap of my trip to Duxbury Bay from my Cape Cod Oyster Tour adventure last summer. So I realize that Duxbury Bay is not actually part of Cape Cod, but my friend Michelle Williams of Coffee & Champagne and I still embrace it as an important part of our epic oyster farm…
  • Oyster and Cocktails at The Leadbelly

    Julie
    19 Feb 2015 | 6:00 am
    Tasting oysters by themselves is already an amazing thing, but pairing them with a proper drink can do wonders! While I’ve sipped and savored my fair share of wine, champagne, sake, and beer with oysters, the world of cocktails has eluded me. To get a better grip on this decadent duo, I trekked down to The Leadbelly to learn more. The Leadbelly is what I’d categorize as a “second date” hot spot. This cozy Lower East Side oyster and cocktail den is conveniently situated across the street from its big brother, The Fat Radish. If you’re looking to…
  • House of Shells: Where I Go for Oysters in DC

    Julie
    13 Feb 2015 | 7:25 pm
    As a big fan of House of Cards, I have been counting the days until Season 3 is released on Netflix (and that “glitch” in their system really got my hopes up.) Well played, Mr. President, well played. There is no doubt in my mind that the Underwoods are oyster fans, as they both seem to have a penchant for intrigue and seduction. It’s only a matter of time before our favorite power couple is caught downing these delicious little devils in our nation’s capital. After all, eating oysters is our patriotic duty. So without further delay, here are my favorite…
 
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    Grocery Coupon Network Blog: Couponing Secrets Exposed!

  • Old Navy $12 Maxi Dresses Today Only! Online or In Store!

    Carly Mancl
    18 Apr 2015 | 9:17 am
    $12 Maxi Dresses today only from Old Navy! Today Only!  $12 Maxi-Dresses at Old Navy! (Limit of 5 Per Customer) Hot Price on Maxi Dresses at Old Navy Today Only! Old Navy has an amazing deal today only on Maxi Dresses!   Shop Online or In Store and Get Maxi Dresses for just $12!   This is super hot deal!  These are regular priced at $29.94!  Please note that this offer is for select styles only!  Shop online early for best selection! I ordered from Old Navy a week ago when they had the $3 Tanks and ordered them online! (Sorry, the $3 Tanks deal is no longer available.) I was so…
  • Amazon: 60% off Adidas Swimwear Men’s and Women’s

    Carly Mancl
    18 Apr 2015 | 8:54 am
    Save 60% Adidas Swimwear on Amazon! Save 60% off Adidas Swimwear Today Only!  Save on Adidas Swimwear on Amazon!  Great Deals! 60$ off Adidas Swimwear Today Only! Today only shop Amazon and get Save 60% off Adidas Swimwear for men and women! Get Men’s Swim Trunks Starting at just $16.95!  They have a variety of styles and colors to select from! Get Great deals on Women’s Adidas Swimwear!  Lots of styles to select from here as well! Adidas Women’s Let Go Deco Halter One-Piece Swimsuit-$35.20 Shipped.  Regular Priced at $88! Adidas Men’s G Stripe V Volley Swim…
  • $1/1 Dreamfields Pasta Coupon-$0.78 at Walmart!

    Carly Mancl
    17 Apr 2015 | 6:37 pm
    $1/1 Printable Coupon! Save $1/1 Dreamfields Pasta Printable Coupon Under $1 a box for Dreamfields Pasta We have a new, high value, $1/1 Dreamfields Pasta Coupon available to print today!  This makes for an under $1 deal at Walmart! Walmart Deal Dreamfields Pasta-$1.78 Use Save $1/1 Dreamfields Pasta Printable Coupon Final Cost:  $0.78 Dreanfields pasta comes in different varieties.  The Dreamfields Pasta website also has a lot of delicious recipes for you to try!  My favorite is the Rotini Greek Pasta Salad! This would be perfect for a summer picnic or family gathering! Related posts…
  • Pathmark Weekly Ad Coupon Matchup 4/17 – 4/23

    Nicole Cugliari
    17 Apr 2015 | 3:30 pm
    sale runs 4/17 – 4/23 Organics On Sale in Honor of Earth Day This week’s Pathmark Weekly Circular features Green Way Brand organic & natural items and organic produce on sale in honor of Earth Day! Grab some of our Coupon Matchup items like Horizon Organic Mac & Cheese, Honey Nut Cheerios & Arm & Hammer & Tide Laundry Detergent. A&P is celebrating Earth Day with Organic Produce and grocery items with these items on sale: Green Way Roll-Ups $3.99 Green Way Organic Preserves $2.99 Green Way Organic Frozen Fruit, 2 for $7 Green Way Natural Peanut Butter $2.99…
  • A&P Weekly Coupon Matchup 4/17 – 4/23

    Nicole Cugliari
    17 Apr 2015 | 2:45 pm
    sale runs 4/17 – 4/23 Organics On Sale in Honor of Earth Day This week’s A&P Weekly Circular features Green Way Brand organic & natural items and organic produce on sale in honor of Earth Day! Grab some of our Coupon Matchup items like Horizon Organic Mac & Cheese, Honey Nut Cheerios & Arm & Hammer & Tide Laundry Detergent. A&P is celebrating Earth Day with Organic Produce and grocery items with these items on sale: Green Way Roll-Ups $3.99 Green Way Organic Preserves $2.99 Green Way Organic Frozen Fruit, 2 for $7 Green Way Natural Peanut Butter $2.99…
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    Hilah Cooking

  • Carne Asada Tacos: How to Grill Like a Mexican, Part 1

    Christopher
    18 Apr 2015 | 4:05 am
    Carne Asada Tacos Video (scroll down for printable recipe card) //www.youtube.com/watch?v=x7nUcrJpaeE One thing that our friend Carlos and I can always always talk about is food. We both love to eat and cook and learn about food, all kinds of food, from all around the world. Carlos is also a seasoned grill-master and pretty much always brings something to put on the grill whenever he comes over. It was one of those lazy days last summer that the idea to make a video series called How to Grill like a Mexican was born. This is the first of the series, wherein he makes carne asada tacos with…
  • Buffalo Shrimp – Hooters Style

    Hilah
    11 Apr 2015 | 4:03 am
    As a follow-up to my Breastaurant review video, here is a delicious homemade Buffalo shrimp recipe, a la Hooters. Between you and me (and everyone else on the planet) these are at least a smidge better than Hooters, if only because I use large shrimp and my Buffalo sauce is made as the chicken wing gods intended, with sweet cream butter instead of cheap-ass margarine. This recipe really couldn’t be simpler. Peeled shrimp are dunked in a light egg wash, then gently dredged in seasoned flour and let to rest for a few minutes in the fridge. Fry in a couple inches of very hot vegetable oil…
  • Best Breastaurants – Reviewed

    Hilah
    4 Apr 2015 | 9:48 am
    Find the best breastaurants with this video review of Hooters, Twin Peaks, Bikinis Sports Bar, and Bone Daddy’s. //www.youtube.com/watch?v=rPDmLJWxp3o I was reading a while back about the “casual restaurant” industry and how while it’s been declining overall, the breastaurant industry is booming. Even if you’ve never heard the term breastaurant, you know what they are. Think Hooters. Think average-to-slightly-above-average food plus pretty young waitresses in short shorts and halter tops and push-up bras. Get it now? Breast-aurant. See? Brilliant. Chris and I had…
  • Natural Easter Egg Dyes

    Hilah
    28 Mar 2015 | 4:04 am
    Making your own natural Easter egg dyes is not quite as simple as dissolving Paas pellets, but it is much more fun (it also takes longer so if you’re an important business person with a plane to catch, then just get the Paas kit). When you use natural egg dyes made from plants, the colors are somewhat unpredictable. No two eggs ever turn out the exact same shade, but they are always beautiful. Here are instructions to make natural dyes in red, blue, and yellow. By soaking your eggs first in one color, then another, you can then create orange, green and purple eggs. I did a LOT of…
  • Savory Ham and Cheese Waffles

    Hilah
    21 Mar 2015 | 5:05 am
    I’m a savory breakfast kinda goyl. Give me a bagel over a donut any day of the week and I’ll take my toast with salted butter, please, hold the jam. Because of this preference, I’ve never gotten terribly excited over pancakes or waffles. But ham and cheese waffles? Hot diggity! We had a version of these ham and cheese waffles at a little coffee shop in Edmond, Oklahoma a few weeks back when we were there visiting Chris’s family. They were heavenly. This is my version, using the Cook’s Illustrated yeasted waffles as the base waffle. Vegetarians can omit the…
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    al dente gourmet

  • The Amazing Chickpea Burger!!! For a Meat Free Weekend or Any Day of The Week (vegetarian)

    Aldy
    11 Apr 2015 | 1:21 am
    Hey Everyone! How was your Easter?... Here we had some wonderful days and fortunately the weather was nice too (even though we're in autumn doesn't feel quite autumnal yet!) Anyway, I'm SUPER SUPER excited about sharing this recipe with you today! Believe me, I've been wanting to share this Chickpea Burger recipe for quite some time now (a few months to be more precise). And so the day has finally come! (insert dancing + clapping here please, any song you'd like, I'll pick one of the NKOTB songs here, yes ... 80's style)However before going into this Amazing Vegetarian Burger, by the way I…
  • carrot granola sweet bread|refined sugar free + good

    Aldy
    1 Apr 2015 | 10:49 pm
    I was having a bowl of granola the other day but I was also thinking about carrot cake at the same time! Yes, thinking about food while having food...oh, 'si gente' yes people, I have those moments (do you have those kind of moments too?! or is it just me?!)... I love food too much and that's my explanation for it. However, that's how the 'Carrot Granola Bread' idea came along and make my day very- very happy! The end. Oh, what a sweet tale, Aldy! Or may be I should have named this blog post; 'The Happy Tale of Aldy and The Carrot Granola Sweet bread'... (ha,ha, ha Ok.enough fooling around :)…
  • // 12 Easter Savoury Recipes You Should Want to Know /Borrow! //

    Aldy
    21 Mar 2015 | 3:14 am
    Hello Again. Is going to be Easter soon! (Ok. may be you're thinking... Yes, I know, Aldy! And I'm getting pretty anxious (+ I'm struguling) to find some food ideas for this upcoming Easter!) (Wow! Have I just read your mind?!...I bet I did!) Not to worry my friends I bring you some pretty good Easter inspired recipes from some amazing cook+bloggers (cook-bloggers?! can I say cook-bloggers instead of food bloggers?!...Ok.) that you can make and enjoy with your family + friends (and maybe also with some friends of your friends. yes, those unxpected 'amigos' / friends that come with…
  • How To Cheat on Refined Sugar with Raw + Vegan Chocolate Salty Balls // No Bake Treat //

    Aldy
    9 Mar 2015 | 6:42 pm
    The day I decided to change some of my eating habits and stopped eating refined sugar I started looking for natural substitutes for it too. Since then we always joke at home saying that we love cheating on sugar because the natural one taste SO much better! That’s why I choose this title for today’s post. So as you know I first shared why I stopped eating refined sugar here but today I want to share with you a little more about the process on changing from one eating habit to another. Having this experience definitely helped me improve various of those (inexplicable) health challenges I…
  • Roasted Zucchini + Potato + Mint Salad with Yogurt Dressing / Salad / The Answer for Busy Times : Lunch or Dinner?

    Aldy
    27 Feb 2015 | 12:48 am
    I am always finding myself looking for easy lunch ideas to prepare at home! It comes to me naturally and sometimes in the most unpredictable ways possible. Sometimes while having a snack and others while walking by the produce section and looking at all those colourful vegetables and fruits. I guess that’s the way it happens after cooking (and experimenting in the kitchen) every day for breakfast, lunch… and dinner! Or maybe that’s just how it happens when ‘we’ busy parents try to fix our appetite with a satisfying + hearty meal.  Most of the time, I found that having a good…
 
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    Spicie Foodie ™

  • How to Cure a Molcajete, How To Care For It , and An Unbeatable Salsa Recipe

    Spicie Foodie
    14 Apr 2015 | 8:48 pm
    Do you know what the secret to flavourful and authentic Mexican salsas and guacamole is? A molcajete. This kitchen tool has been an important one in the history of Mexico and its culinary culture. Made from basalt (or volcanic stone) the molcajete (or mortar) and tejolote (or pestle) will give your Mexican dishes that authentic and rustic flavour that can typically only be found in the most traditional kitchens. A molcajete truly is a must in your kitchen. Even if you don’t normally make Mexican salsas or dishes, this heavy stone mortar and pestle can be used in preparing so many…
  • Sopa de Lima: A Mayan Delight

    Spicie Foodie
    8 Apr 2015 | 7:57 pm
    If you’ve traveled anywhere in Mexico’s Yucatan Peninsula, chances are that you’ve had the pleasure of tasting sopa de lima. Sopa de lima or lime soup, is an exquisite broth unlike any other. The soup has Mayan roots (the Yucatan Peninsula was part of their empire) and to this day it is among the region’s most famous and delicious dishes. When you first look at a bowl of sopa de lima you don’t think too much of it. But it is that first sip that will coat your mouth and tastebuds with a depth of flavour and a unique underlining scent and taste. Sure the…
  • 13 Amazing Vegetarian Pizza Recipes You’ll Want To Eat on #MeatlessMonday

    Spicie Foodie
    6 Apr 2015 | 4:40 am
    Happy Monday! I hope you all had a wonderful weekend. Being that today is Meatless Monday, I’d like to share with you these delicious vegetarian pizza recipe links. I promise that you’re whole family is going to love them all. By the way, if you love pizza do check out this pizza board on Pinterest.  First up is my Low Carb, High Protein “Pizza” recipe made with a tofu base. The recipe is actually Nami’s of Just One Cookbook. A few weeks back she posted her tofu pizza recipe and I just had to try it. Boy am I glad that I did. It is so delicious and something…
  • Moroccan Lamb Tagine with Chickpeas, Apricots, and Preserved Lemons

    Spicie Foodie
    2 Apr 2015 | 5:15 am
    Lamb is one of my favourite things to eat. (I say that about many foods…I guess I just really like to eat.) And trying out new exotic flavours and food combinations is also a something I love to do. Have you ever eaten Moroccan food? The little that I know of this North African country’s cuisine I love. What I do know for sure is that they use wonderful spices, fresh ingredients, and unique flavour pairings that yield the most delectable dishes you’ll ever eat. Perhaps you’ve heard of tagine? It is both a cookware dish used for making delectable stew like meals, and…
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    hungry sofia

  • A Brooklyn Boy

    hungrysofia
    9 Apr 2015 | 7:38 am
    A blog by its nature is a revealing, intimate view into someone’s every day life – some would say too intimate, and many more would say its the end of civilization as we know it. Not with a bang, or a whimper, but with lots of over-sharing until we’re all sick of each other. But as much as we share, there’s a lot we leave out. Lifestyle blogs in general, and food blogs in particular are often cited as the worst offenders. Transparently opaque, we filter images and stories to present a just so life. While I’m always honest about my stumbles in the kitchen,…
  • Taking on Mexico: The Cookbook

    hungrysofia
    18 Mar 2015 | 12:37 pm
    A few years ago, I found myself climbing El Cuauhcalli, an Aztec Temple of Eagle and Jaguar Warriors. They called it a pyramid but it was really a series of narrow steps and terraces carved into the mountainside built on the Cerro de los Idolos’ ceremonial – now archeological – site in Malinalco, a small town southwest of Mexico City. The security guard at the entrance swore it would take a brisk 2o minutes to climb the 400+ steps.  I still don’t know why he lied to us. We’d arrived late and the ferocity of the midday sun almost stopped us before we began, until…
  • Arepas de Queso con Huevos Escalfados y Perico

    hungrysofia
    10 Mar 2015 | 9:42 am
    I find an excuse to visit the Publix near my mother’s house almost every day that I’m in Miami. And it’s not for the daily free chocolate chip cookie their Danish bakery has for every child (and shameless adult) who asks – though that doesn’t hurt. When every recipe I attempt in New York turns into a scavenger hunt or compromise, I love the everydayness of seeing these things in a large chain grocery store. Most markets have strong Caribbean or Central American sections, but only in Miami do you see Argentina, Brazil, Colombia, Venezuela, Peru and the West Indies…
  • Catching Up in Winter

    hungrysofia
    3 Mar 2015 | 1:09 pm
    It has been a long time since I’ve written one of these catch up posts. It’s probably only because we’re deep into the snow-globe months that I’m able to now.  Seeing the links I’ve flagged over the last few weeks, it’s clear that each one has been an escape from black and white (or blue) days: Since virtual travel is my only option these days, I’ve been spending a lot of time getting lost in Roads & Kingdoms. There’s an amazing scale to the photographs and balance in the stories that’s really lovely.  This Colombia’ Bloom Boom…
  • Mendl’s Courtesans au Chocolat

    hungrysofia
    23 Feb 2015 | 1:55 pm
    Film was my first love but it was never an easy relationship.  Early prep days were always my favorite time, when you were crewing up and you could anticipate any and all problems – or not.  No one ever sets out to make a less than perfect movie but there are so many elements that can get away from you that it can be a heartbreaking process.  It’s lovely to see good work  rewarded and I’m excited to see friends making movies being honored this weekend.  What’s isn’t so great is not seeing it recognized, and it was equally disappointing to see so many frozen…
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    Chef In You

  • Drumstick Leaves Curry ( Murungai Keerai Poriyal)

    DK
    15 Apr 2015 | 4:22 pm
    Email Print Share Tweet Stumble Of the many rules I make (and bend/break), one thing I have been pretty consistent in keeping, is incorporating a leafy greens based dish every 2-3 days. Ideally, you want to eat greens daily insists my mom. Well, I am not there yet but far better than what I was before. So given this situation, you realize you need multitude of greens and variety of recipes to keep not only the cook but the family interested as well.  This quest of searching for different greens led me to this goldmine. Asking around revealed a new Indian grocery store in my area and a random…
  • Pav Bhaji Fondue

    DK
    1 Apr 2015 | 3:53 pm
    Email Print Share Tweet Stumble Every year brings new set of challenges. This year sees me embarking on a new journey that I have been promising myself to embark on for ..err..well, ever since I remember but never took.  Just like anything new, its frustrating, its extremely difficult and I am still working out the process. But its a journey for ME, for myself and its high time I did it after all. With a substantial chunk of daylight hours spent outside the house every day, I find completing my daily household chores a daunting task.  I am still in the frazzled stage trying to get my task…
  • Paneer Pakoda w/ Ketchup Chutney

    DK
    9 Mar 2015 | 3:07 pm
    Email Print Share Tweet Stumble My family is a tea time lover. We love our snacks especially the crunchy types. Indian snacks are the most requested kind. Om podi, Onion Pakoras, Ribbon Pakoda, Khaman Dhokla, Sabudana Vada, Idli finger fries…I guess you get the idea. The list goes on with few other non Indian snacks as well. But I think hands down Paneer Pakoras is number 1 on both my husband’s and boy’s list. Well, they love their Paneer! Homemade or store bought Indian unaged Farmer’s Cheese (Paneer) are  sliced into bite sized pieces and dipped in a seasoned…
  • Egg Bhurji Pav

    DK
    23 Feb 2015 | 4:11 pm
    Email Print Share Tweet Stumble In my house, we all eat the same thing except when it comes to dishes heavy on eggs. I haven’t been able to eat eggs ever since I can remember which is, well honestly, my one big regret. The nutrition, the ease of preparation, the versatility, the quickness of cooking that eggs offer is unbeatable. I usually cook palate blind when it comes to eggs and have used various inputs from the dudes to make dishes for them. This particular dish is my family’s favorite. My normal way of making this would be to saute (abundant) veggies first, remove my portion…
  • Classic Banana Bread

    DK
    7 Feb 2015 | 5:08 pm
    Email Print Share Tweet Stumble How many banana based breads can you possibly make? Quite a lot, as it turns out! On my last count, there were possibly more than 40 banana recipes that I have feasted my eyes on. So many recipes, so little time :)  Well – what can I say, I love Bananas :). I have posted quite a number of banana breads in this site already but had to post another one, ‘cos well..err..you guessed right  “Its my current favorite”. I buy 2 bunches of banana every week since its used to make smoothies a lot in our house. But at times, as it happens with…
 
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    Authentic Greek Recipes

  • Greek Easter Magiritsa

    11 Apr 2015 | 3:33 am
       Magiritsa is a traditional dish associated with the Greek Easter. It is eaten to break the Fast before Easter and is prepared on Holy Saturday and eaten directly after the midnight service. There are variations in the recipes used, but this recipe (which is not a soup) is a simple, traditional way of preparing it - called Tsilihourdi - from a village in northern Corfu.For recipe, click here.  Vegetarian MagiritsaThis is an easy recipe for a vegetarian alternative to Magiritsa. It's basically an alternative soup for those who are vegetarian or who do not like magiritsa. It's…
  • 4 Greek Spoon Sweets

    3 Mar 2015 | 2:11 am
    It's common practice in Greece if you visit someone during the day or early evening, to be offered a spoon sweet, or 'gliko koutaliou'. This is a sweet made from fruit and kept in a jar, to be served on a sweet dish (preferably glass) whenever someone comes.These are 4 recipes for you to try.Apple Spoon SweetGrape Spoon Sweet Orange Spoon SweetQuince Spoon SweetEat and Enjoy!ca-pub-5932202259726035
  • Greek Recipe Index

    1 Mar 2015 | 12:59 am
    Just a reminder that you can take a look at our Recipe Index to see at a glance all the Greek recipes on our blog (over 150) and go directly to your choice. Just click here or click the tab at the top of the page.Enjoy!ca-pub-5932202259726035
  • 7 Greek Clean Monday Recipes

    21 Feb 2015 | 6:10 am
    In 2 days time it is Clean Monday in Greece. This is the start of the Lent period before Easter and there are several traditional dishes that are eaten on this day. Below, you'll find 7 of them. Just click on the links to go to the recipes. Kala Koulouma!Taramosalata Greek Pickles (Toursi)Lagana Bread Butter Beans Plaki (Gigantes)Fried Squid (Kalamari)Stuffed Squid (Kalamarakia Gemista)Cuttlefish with Spinach (Soopyes me Spanaki)Eat and Enjoy!ca-pub-5932202259726035
  • 25 Most Popular Greek Recipes In 2014

    6 Jan 2015 | 9:59 am
    This is a look back at 2014 and the most popular recipes on our blog over the last 12 months. Thank you all for checking them out - we hope you enjoyed those that you tried. The recipes are listed in ascending order of popularity, with Tzatziki being the No.1.How many of these did you try this year - and how many are you going to try in 2015? 25.  Avgolemono SoupAvgolemono is a Greek egg and lemon juice mixture - avgomeaning egg and lemoni meaning lemon. The soup is made with this juice added to chicken and rice and, as well as being tasty, is also very healthy. 24. …
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    Awesome Cuisine

  • Breakfast Burritos

    Praveen Kumar
    17 Apr 2015 | 1:53 am
    A delicious way to start your day with a Mexican-style breakfast dish packed with protein. Ingredients: Eggs – 3 Flour Tortillas – 2 Red Kidney Beans (Rajma) – 100 gms (optional) Tomatoes – 1/4 cup, chopped (optional) Red Capsicum – 3 tblsp, chopped (optional) Spring Onions – handful, chopped Cheese – 1/2 cup, grated Fresh […]
  • Mango and Cucumber Lassi

    Praveen Kumar
    17 Apr 2015 | 12:00 am
    A delicious and refreshing drink for the hot summer days. They also make a great breakfast drink. Ingredients: Mangoes – 2, ripe Cucumber – 1, medium Plain Yogurt – 3/4 cup Milk – 1/3 cup Ice Cubes as required Mint Leaves – handful, chopped Method: 1. Choose mangoes that are not too ripe. 2. Peel […]
  • Mango Adai

    Mallika Badrinath
    16 Apr 2015 | 11:07 pm
    Adai is a popular breakfast/dinner dish across South India. This is a summer variation with grated green mangoes and potatoes. Ingredients: Idly Rice – 4 cups Ginger – 1 inch piece Green Chillies – 8 to 10 Salt as per taste Coconut – 2 to 3 tblsp, grated Potatoes – 2 Green Mangoes – 2 […]
  • Kidney Bean Burger (Rajma Burger)

    Praveen Kumar
    16 Apr 2015 | 2:25 am
    A very simple vegetarian burger with red kidney beans (rajma). Serve with potato wedges and fries. Ingredients: Rajma (Kidney Beans) – 200 gms Tomato – 1, finely chopped Garlic Paste – 1/4 tsp Garam Masala Powder – 1 tsp Breadcrumbs – 1/4 cup Soy Sauce – 2 tsp Plain Flour – 2 tblsp Lemon Juice […]
  • Honey Pepper Chicken

    Praveen Kumar
    16 Apr 2015 | 12:41 am
    An easy to make sweet and savoury chicken dish. Serve with cooked rice. Ingredients: Chicken – 400 gms, boneless, chopped Corn Flour – 100 gms Plain Flour – 100 gms Eggs – 2 Black Peppercorns – 3 tblsp, crushed Honey – 100 ml Ginger Garlic Paste – 2 tblsp Capsicums – 100 gms, chopped Onions […]
 
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    GreenLiteBites

  • Crispy Skinned, Citrus Roasted Chicken

    roni
    15 Apr 2015 | 7:02 pm
    After getting back from an AMAZING trip to New Orleans with The Husband I was ready to hit my kitchen running. I love eating out but nothing beats a home-cooked meal. I defrosted a small whole chicken for a few hours in a sink full of water and decided to use what I had on hand to dress it up. The result was FANTASTIC! So fantastic Ryan couldn’t even wait until I finished taking photos to steal a bite. I’ve been [...]
  • Ground Turkey and Butternut Squash Chili

    roni
    6 Apr 2015 | 5:51 pm
    Since canceling my CSA membership I’ve been trying to visit a local farm store for every other grocery shopping trip. This way I’m buying a bit more locally while reducing the amount of processed food in the house because it just isn’t available at those places. The farm store near me is great for not only produce but poultry. They offer all sorts of cuts and have fresh ground turkey breast and thigh. Last week I decided to give the ground turkey thigh [...]
  • Fish Tacos With Avocado-Lime Dressing

    roni
    1 Apr 2015 | 6:27 pm
    This is my first official post for the California Avocado Commission but, you know, I’ve been going a little avocado crazy in these parts since they sent me that case. My mission this month was to California-ize a recipe using avocado. I wasn’t quite sure what that meant but as soon they said it I thought: FISH TACOS! I’m not going to claim to know what an authentic California Fish taco is supposed to [...]
  • Yummy Brownies Made With Avocado and Dates!

    roni
    30 Mar 2015 | 12:13 pm
    I wouldn’t believe it if I didn’t make them myself, and even then I needed like a million people to try them to validate it — I made a healthy, TASTY brownie! Yeah, yeah, “healthy” is super subjective, but these brownies are made with lots of accepted “healthy” ingredients like avocados, oats, almonds and cocoa powder.  They passed the kid tests (4 and 9 year old,) The Husband test, and even the friends-at-the-gym test who all immediately asked for the recipe. Honestly, I [...]
  • Avocado and Tomato Salad With Sunflower Seeds

    roni
    26 Mar 2015 | 5:49 pm
    I have some big, exciting news! For the next few months I’ll be working with the California Avocado Commission and posting at least 1 avocado idea a month now through October. However, when someone sends you this many avocados how do you not eat them every day? So even though I’m only required to post one recipe a month you may be bombarded with more because I blog what I’m eating, and I’m going to be eating a LOT of avocados. The [...]
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    Teenie Cakes

  • Individual Chicken-Vegetable Pot Pies w/Puff Pastry Crust & Dream Kitchen Planning

    Cristina
    15 Apr 2015 | 9:26 am
    I reworked a favorite recipe and hearty meal for chicken pot pies by adding more of a variety of vegetables and using flaky puff pastry. I’m also having some fun planning for a dream kitchen with ideas that can be done in a weekend and without a full remodel! Continue reading: Individual Chicken-Vegetable Pot Pies w/Puff Pastry Crust & Dream Kitchen Planning. fall, Main Dishes, Side Dishes, Soups & Stews, spring, summer, winter ©TeenieCakes.com & ©Cristina A-Moore 2015
  • Easy Roasted Parmesan Herbed Idaho® Potatoes and Cauliflower

    Cristina
    8 Apr 2015 | 11:34 pm
    Whether I’m entertaining, preparing dinner for the weekday or weekend, roasting potatoes paired with other vegetables could not be easier… Continue reading: Easy Roasted Parmesan Herbed Idaho® Potatoes and Cauliflower. fall, Gluten Free, Side Dishes, spring, summer, Vegetarian, winter ©TeenieCakes.com & ©Cristina A-Moore 2015
  • Indoor Edible Gardening with Sprouts and Microgreens

    Cristina
    7 Apr 2015 | 12:16 pm
    I’ve been sharing about our edible gardening for a few years now. There’s always more to learn and great rewards for growing what you can at home. I’m about to start some Indoor Edible Gardening starting with sprouts and then moving right along to microgreens… Continue reading: Indoor Edible Gardening with Sprouts and Microgreens. Edible Garden, fall, spring, summer, winter ©TeenieCakes.com & ©Cristina A-Moore 2015
  • What I’m Reading: “The Postage Stamp Vegetable Garden” – for my Edible Garden

    Cristina
    3 Apr 2015 | 11:56 pm
    It’s not too late to get started for a bountiful fruit and vegetable harvest from your home gardens… Continue reading: What I’m Reading: “The Postage Stamp Vegetable Garden” – for my Edible Garden. Edible Garden, Publications & Reviews, spring, summer ©TeenieCakes.com & ©Cristina A-Moore 2015
  • The Pistachio Principle: Fool Yourself Full – Healthy Snacking Tips

    Cristina
    2 Apr 2015 | 10:59 pm
    You can enjoy about 30 pistachio kernels for 100 calories.1 This April, play a prank on your appetite and fool yourself full with pistachios! Continue reading: The Pistachio Principle: Fool Yourself Full – Healthy Snacking Tips. Appetizers, Small Plates & Snacks, Cookies & Treats, Gluten Free, Publications & Reviews, Vegetarian ©TeenieCakes.com & ©Cristina A-Moore 2015
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    Foodnut.com

  • 8 1/2 Otto e Mezzo Bombana, Shanghai

    Foodnut.com
    13 Apr 2015 | 12:00 am
    Stellar Italian in Shanghai Why did we dine here? – 8 1/2 Otto e Mezzo Bombana is the sister restaurant to their Hong Kong location. They have been awarded 3 Michelin Stars in Hong Kong. We were getting sick of several weeks of Chinese food during our Asia trip and decided it was time for […] This post originally from 8 1/2 Otto e Mezzo Bombana, Shanghai Related posts: 2010 Shanghai Mini Restaurant Reviews Nanling Restaurant, Shanghai, China – 南伶酒家 Fu 1039 Restaurant Review, Shanghai
  • Zi Yat Heen, Macau

    Foodnut.com
    6 Apr 2015 | 12:00 am
    Why did we dine here? – Zi Yat Heen is the Chinese restaurant at the Four Seasons Macau. We were staying in the hotel and saw that this restaurant had two Michelin stars, making it a no brainer to eat here. We knew nothing about the restaurant, so off we go on another dim sum […] This post originally from Zi Yat Heen, Macau Related posts: Yan Toh Heen Restaurant Review, Hong Kong Lung King Heen Restaurant Review, Hong Kong Tin Lung Heen Restaurant Review, Hong Kong
  • Best Buffet in the World

    Foodnut.com
    30 Mar 2015 | 12:00 am
    We have a soft spot for buffets. Large assortments of food from around the world lets us try items that we would never order.  High end buffets with everything from Prime Rib to Lobster to Foie Gras to Souffles are always on our hit list. Foodnut values quality in addition to quantity, so forget about […] This post originally from Best Buffet in the World Related posts: Harbourside Buffet Restaurant Review, Hong Kong Ritz Carlton Singapore – Sunday Brunch Buffet MGM Macau Rossio Buffet, Macau
  • Best Xiao Long Bao in San Francisco

    Foodnut.com
    24 Mar 2015 | 12:00 am
    We love Xiao Long Bao aka Shanghai Steamed dumplings and have eaten all over the world seeking the best. Here is our current list for Best Xiao Long Bao in San Francisco and Best Xiao Long Bao in the World. Best Xiao Long Bao in the World Din Tai Fung, Taipei 101 It is hard […] This post originally from Best Xiao Long Bao in San Francisco Related posts: Din Tai Fung Restaurant Review, Shanghai Din Tai Fung, Taipei 101, Taiwan Fu Chun, Shanghai
  • MGM Macau Rossio Buffet, Macau

    Foodnut.com
    23 Mar 2015 | 12:00 am
    250lb Wagyu beef roast? Why did we dine here? – MGM Macau Rossio Buffet is the main buffet at this huge resort in Macau. Macau is China’s Las Vegas, and generates $44 billion in gambling revenue in 2014, compared to $6 billion in Las Vegas. Clearly Macau has become the biggest gambling area around. We […] This post originally from MGM Macau Rossio Buffet, Macau Related posts: Shangri-La Li Cafe Buffet Restaurant Review, Guilin, China St. Regis Boneka Sunday Brunch Buffet, Bali Whisk Sunday Brunch Buffet, Hong Kong
 
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    Under the Table with Jen

  • The Picnic, On Shelves

    admin
    7 Apr 2015 | 11:14 am
    Pinch me, I’m dreaming—our new book, The Picnic, is on bookstore shelves TODAY! Marnie Hanel, Andrea Slonecker and I are the proud parents of one super cute cookbook all about picnics, inspired by our culinary adventures with the lovely Portland Picnic Society. You can visit the book at Powell’s any time, or find links to order it here on the Portland Picnic Society website. Hooray!!
  • Six Super Soups

    admin
    5 Apr 2015 | 10:55 am
    Last week I taped an interview about our new picnic book with The Splendid Table, which will air sometime in May, and I was so deeply and pathologically anxious for pretty much the entire week before the interview, that at one point I could barely even choke down solid food, including my daily half pound of chocolate. Yes, it was that serious. So for a few days there, I ate a lot of milkshakes and soup—ramen and tom yum and phở, oh my. First up, I discovered Nong’s Khao Man Gai’s Super Soup, which will now forever be in my soup wonders of Portland arsenal. Normally my standing…
  • Holla for a Dolla Oyster

    admin
    25 Mar 2015 | 12:08 pm
    If you have your priorities straight, there’s nothing you like better in this life than an oyster, except for a dollar oyster. Speaking of which, if you need a Saturday night infusion of budget-friendly bivalves and seriously generous cava pours, Broder Nord is your happy place. Every Saturday night from 5pm until 9pm or until they run out, beautiful Hama Hama oysters on the half shell are but a dollar each. Don’t dally about getting there either, because dollar oysters are a hot commodity. We arrived at 5:15 and barely got the last couple of bar seats, and when we left at…
  • PPS Raclette

    admin
    1 Feb 2015 | 9:54 am
    This year, one of our Portland Picnic Society resolutions was to picnic faithfully each and every month, foul weather be damned. And so, last week, we all gathered indoors for a raclette picnic worshipping that greatest of winter warmers–melted cheese. Not only is raclette the ultimate crowd pleaser (unless of course it’s a crowd of vegans or the lactose intolerant), it’s ridiculously easy. You do need a raclette machine, and if you can’t get your hands on one like cheesemonger supreme Steve Jones has, get one like ours. They’re about $100 and totally worth it—you will…
  • 9-Brunch Bender

    admin
    23 Jan 2015 | 3:36 pm
    If you’re my Instafriend, then you already know my big New Year’s resolution for 2015—to eat more nachos. Other than that, I resolved to: keep the spout on the Sriracha bottle clean, try a new kind of chocolate bar every week, and catch up on all the new brunches around town. I’ve been working diligently on that last one, so here are nine new ways to pack on the weekend morning calories, which will give you extra incentive to keep any New Year’s resolutions involving gyms, yoga or Prancercise. Try them one by one, or if you resolved to be more excessive this year, go on an…
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    Gratitude Gourmet (tm) - Blog

  • Lighthouse gourmet cheese, greek yogurt dips, and instantly fresh herbs

    4 Apr 2015 | 2:44 pm
    Mint joins 17 Litehouse Instantly Fresh Herbs, which are just like fresh herbs, but last much longer: just rehydrate with the moisture in what you’re making, and it springs back to life. Check out OPA by Litehouse and Opadipity – These delicious dressings and dips use Greek yogurt as a base, allowing for a thick, creamy consistency with fewer calories and more protein. Simply Artisan Reserve – The Litehouse master cheesemakers have handcrafted a new line of gourmet cheese in easy to serve packages from Blue, Feta and Gorgonzola Crumbles to Crafted Wheels.
  • RIPE Bar Juice

    4 Apr 2015 | 2:26 pm
    RIPE, the first cold pressed, High Pressure Processed (HPP) bar juice uses only fresh ingredients and no high fructose corn syrup, no GMOs and no preservatives, its making it a delicious cocktail juice.  It’s an easy two-step process, just combine RIPE bar juice and liquor. Check out flavors like San Marzano Bloody MaryAgave Mojito and Classic Cosmopolitan.A great recipe for RIPE Agave Mojito is here. Cheers!!!
  • Nestle purchases certified, sustainable cocoa for Easter Collection

    4 Apr 2015 | 2:07 pm
    Nestlé Confections & Snacks has announced the purchase of certified, sustainable cocoa equal to the amount needed to produce the entire Easter chocolate collection for 2015. In a recent survey, nearly 80% of consumers said that they would prefer to purchase chocolate products made with sustainable cocoa if they were easy to find and didn’t cost more. The Easter collection is their next step toward its goal of making all its US produced chocolate products with sustainable cocoa from the their Cocoa Plan. New Easter products this year include the Crunch Creamy Caramel NestEggs…
  • Classic Bellini

    19 Dec 2014 | 2:27 pm
    I was lucky to visit Harry's Bar in Venice - the home of the Bellini with some great friends!Here's a great Bellini recipe using Powell & Mahoney Peach Bellini Cocktail Mixer. - Cheers! :)Classic Bellini:Glassware: Champagne flute. 4 oz. chilled Prosecco and 1 oz. Powell & Mahoney Peach Bellini. Garnish: Slice of white peach.  
  • Chai Pumpkin Bread & Hot Tea Grog

    19 Dec 2014 | 2:12 pm
    Bake with Tea! Try Chai Pumpkin Bread Consider making a delicious pumpkin bread for a Holiday morning brunch item or a hostess/host gift for all of those holiday parties. This Chai Pumpkin Bread blends warm and spicy chai tea with yummy pumpkin for a fantastic holiday treat.   1/2 c sugar 1/2 c butter, at room temperature or butter substitute 1 c canned pumpkin 2 large eggs or egg substitute 2 bags of Choice Organic Teas Chai Spice Black Tea, steeped in 1/2 c boiling water 1 tsp vanilla 1 1/3 c all-purpose flour 2/3 c whole-wheat flour 2 tsp baking powder 1/2 tsp baking soda 1 1/2 tsp…
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    The Bon Vivant Journal

  • Fera at Claridge’s – The Very Best of British

    Emyr Thomas
    7 Apr 2015 | 1:07 am
    Simon Rogan is best known for his 2 Michelin starred restaurant, L’Enclume, in Cartmel in the Lake District, which is regularly voted best of the best with various British restaurant awards. L’Enclume is British through and through, with most ingredients sourced, reared and foraged from the surrounding areas of the Lake District and the chef’s own farm. Fera brings the same philosophy to Claridge’s, the grande dame of the London hotel scene, resulting in a glorious union of all things British. I remember my first visit to L’Enclume very well, and I remember most of the 17 course…
  • The Month Ahead – New Restaurant Openings – April 2015

    Emyr Thomas
    30 Mar 2015 | 1:20 am
    You can read last month’s guide here. José Pizarro to Open in The City Spanish chef José Pizarro will open his third eponymous restaurant, José Pizarro, in the new Broadgate Circle development in The City, just behind Liverpool Street station. Visit at breakfast time for Grilled Chorizo or Jamón Ibérico with Fried Egg and Patatas Fritas, or try some dishes from the evening menu, including Ibérico Pork cheeks with Olive Oil Mash, Pimentón and Toasted Almonds or Monkfish with Chorizo, Parsnip Purée & Celeriac. I was fortunate to have a preview of the new menu last week and the…
  • The Best Male Grooming Salons in London

    Emyr Thomas
    27 Mar 2015 | 1:25 am
    The modern gent needs to do a fair amount of grooming these days – whether you want a haircut in luxurious surroundings or need full body treatments from head to toe, read our guide to the best men’s grooming salons in London. The Refinery, Mayfair With two prime locations, one directly opposite Claridge’s in Mayfair and another outpost in Harrods, The Refinery offers a full male spa and salon experience – from haircuts and shaves to facials and full body treatments. Your one-stop shop for all your grooming needs, and you can even take home The Refinery’s own branded…
  • L’Atelier de Joel Robuchon, London

    Frances Cottrell
    24 Mar 2015 | 3:28 am
    This restaurant, slap bang in the centre of theatreland is a striking venue set over three floors in the West End. The style is contemporary, seasonal and achingly French, reflected in everything from the design, the service, menus and of course, the Montpelier born Head Chef, Xavier Boyer. L’Atelier de Joel Robuchon is part of the largest luxury restaurant group in the world, with the Chef at the very top having received more than 23 Michelin stars, more than any other chef on record. We were invited to lunch and chose the kitchen counter on the ground floor where we overlooked a fleet of…
  • The Best Hotel Bars in London

    Emyr Thomas
    20 Mar 2015 | 1:53 am
    The Coburg Bar The warmth and intimacy of the Coburg Bar at The Connaught make it a wonderful place to relax after a day at the office or shopping. Relax in one of the wing-back chairs next to the open fire and take in the beauty of the room. If you’re more in the mood for an an upbeat glamorous evening with friends, walk a few yards to the back of the hotel to The Connaught Bar and order one of their signature martinis. Scarfes Bar at Rosewood London The Scarfes Bar at Rosewood London just oozes comfort and elegance, with the huge open fireplace at one end creating a dramatic focal…
 
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    Dine and Dish

  • Cucumber Citrus Infused Water

    Kristen
    17 Apr 2015 | 9:23 am
    Especially as the summer months come around, staying hydrated is key to a healthy lifestyle. If you are looking for a way to increase your water intake, like me,  take a tip from the spas and make up a batch of Cucumber Citrus Infused Water…made especially cute in a jar glass and pitcher from Tuesday Morning. One of the biggest challenges for me in this whole weight loss / healthier lifestyle journey is water. I’ve never been a big lover of drinking water…I don’t know what it is but I’ve just never been able to consistently be a water drinker. Oh I know how…
  • Weight Watchers Chicken Sauté with Peppers and Goat Cheese

    Kristen
    14 Apr 2015 | 10:58 am
    A tasty and filling Weight Watchers recipe that’s only an unbelievable 5 PointsPlus per serving! I go to Weight Watchers meetings on Saturday mornings. I’ve been going since November, at first consistently, then, you know… I left town for a bit and had way too many Pina Coladas…and was nervous to step on that scale when I returned. Turns out, I only gained 1 pound, and am now down 10 pounds total since I first joined (without whole heartedly trying). It’s funny how we take a look at things and only pick out the negative. “Oh, I’ve eaten too much over…
  • Regal Princess Chef’s Table Lumiere Dining Experience

    Kristen
    11 Apr 2015 | 7:17 pm
    One of my favorite experiences on board the Princess Cruises Regal Princess was the Chef’s Table Lumiere…an exclusive behind the scenes evening of fine wine and elegant dining. Come along with me as I share about this incredible experience (and find out how you can be a part of it onboard The Regal or Royal Princess cruise ships).  Princess Cruises has an amazing experience on board their Regal and Royal Princess cruise ships…something that I don’t believe any other cruise line can compare to. 3 of the nights during a 7 day cruise, Princess offer guests the…
  • French Silk Pie Recipe and McFarland USA Thoughts

    Kristen
    8 Apr 2015 | 9:56 am
    After eating and loving French Silk Pie for years, having no idea how to make it, I finally found an incredibly easy and amazing French Silk Pie recipe I’m sharing today. Plus, I’m sharing some musings after watching the movie McFarland USA. This is going to be one of those blog posts that really has absolutely nothing to do with the recipe, and for that I apologize. I wanted to talk about one thing, but I also wanted to share a recipe for French Silk Pie, and couldn’t figure out a way to get the two of them to make any sense together. So, you’ll just have to get a…
  • Use A Wire Whisk To Dye Easter Eggs

    Kristen
    4 Apr 2015 | 1:55 pm
    I’m a horrible blogger… I am always so late to the game, sharing holiday stuff AFTER the holidays. The reason? I don’t do holiday things ahead of time. I do my holiday preparations, tablescapes, crafts, food for my family, when we celebrate the holidays. With that said, often times the things that would be helpful to you either don’t get on Dine & Dish or they come way after they are needed. For example, I am certain 90% of you have already dyed your eggs for Easter. There might be a handful of you, who like me, just got around to dying Easter eggs with your kids…
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    Menuism Dining Blog

  • 10 Essential Italian Desserts

    Marla Gulley Roncaglia
    13 Apr 2015 | 5:00 am
    It is a nearly impossible to choose just ten desserts that represent Italy. Italian desserts are many, varied, seasonal, and fiercely regional, so it is difficult to proclaim a definitive list. The north to south differences in climate have much to do with dessert preference, and though there are several that most everyone will recognize, there are a multitude of specialities that seldom make it out of their regions, let alone across the pond to Italian restaurants. So if you come across them, do not hesitate; run to try them. 1. Gelato Photo by Barb Watson Gelato, which literally translates…
  • Why Vegans Should Praise Chipotle and Subway

    Justina Huddleston
    6 Apr 2015 | 5:00 am
    Finding healthy meals when you’re on the go can be notoriously difficult in the fast food nation that is the US, and if you’re vegan, the outlook is even more grim (I mean, have you ever experienced the horror that is a McDonald’s side salad?). Thankfully, two major chains are working on altering the fast food landscape so that carnivores, vegetarians, and vegans alike can stop for a quick and affordable bite all across the country. Chipotle Vegans and vegetarians have been happy with Chipotle for years. Those avoiding meat and dairy were always able to cobble together a…
  • Fast Food Should Stop Fighting Fast-Casual, Start Investing In It

    Nevin Barich
    30 Mar 2015 | 5:00 am
    Photo by Ryan Recently I read that Reynolds American, one of the biggest cigarette manufacturers in the world, announced that it would create a subsidiary to develop nicotine gum and other products aimed at helping people to stop smoking. At first glance, the concept of a cigarette company developing products aimed at helping people stop using cigarettes sounds a little strange. But when I think about it further, it makes sense. Cigarette sales are declining and more smokers are trying to quit. So why shouldn’t Reynolds, and every other cigarette manufacturer for that matter, cash in and…
  • The New Face of Chinese Dining in the United States

    David R. Chan
    23 Mar 2015 | 5:00 am
    Photo by Jen For 160 years, Chinese food in the United States was molded by local Chinatowns and Chinese-American communities. In restaurants serving authentic food to the local Chinese-American clientele and non-Chinese wanting to experience true Chinese cuisine, the food was prepared by immigrants and their progeny with established roots in the United States. While many of the earliest Chines