Food Blog of the Day Archive
November 19, 2009
Culinary Concoctions by Peab...
I must admit that I have always been jealous of those who make candy for the holidays.
November 18, 2009
November 17, 2009
Kiss My Spatula
There’s no crust. No fuss. No mess. Which means, less washing up – especially when the plate is licked clean.
November 16, 2009
Local Lemons
The rich caramelization that magically transpires when you roast vegetables with duck fat is a heavenly experience not to be missed.
November 15, 2009
Straight From the Farm
Today’s offering is a ridiculously (almost shameful , really) easy recipe for a straightforward and juicy Rustic Pear Tart.
November 15, 2009
Straight From the Farm
Today’s offering is a ridiculously (almost shameful , really) easy recipe for a straightforward and juicy Rustic Pear Tart.
November 15, 2009
Straight From the Farm
Today’s offering is a ridiculously (almost shameful , really) easy recipe for a straightforward and juicy Rustic Pear Tart.
November 14, 2009
Cook Local
I tried for the first time this year and now I’m sold. You can really tell the difference in taste and texture and other than ...
November 13, 2009
Caviar & Codfish
This one, a cauliflower soup with leeks, crème fraîche, toasted pine nuts, and meyer lemon-infused olive oil, is a favorite.
November 12, 2009
Hunter Angler Gardener Cook
Mushrooms… Hazel nuts… Grouse… I decided to invent a Minnesota North Woods pilaf.
November 11, 2009
Garlic Breath
a fresh pine nut has the best flavor ever, so strong and pine-y, much more than any store bought one. i store our pine nuts ...
November 10, 2009
Farmgirl Fare
The second is that homemade pear butter is one of the most wonderful things on the planet. It also happens to be extremely easy to ...
November 9, 2009
Sustainable Pantry
Mushrooms go so well with polenta, and they also boost immunity which makes them a great choice for this time of the year.
November 8, 2009
Madhuram's Eggless Cooking
So if you have kids who drive you crazy without having breakfast, then this recipe is for you. These breakfast cookies are packed with proteins, ...
November 7, 2009
November 6, 2009
Rhymes with Vegan
These little ditties are a sure-fire hit especially since they take less time to make than you can say "basil butter polenta bites w/ fresh ...
November 5, 2009
Aliens Day Out
Persimmons are one of the best things about fall. They are definitely on my list of favorite fruits, along with mangoes and papayas
November 4, 2009
In The Raw
The pawpaw is actually the largest berry fruit in the States. And, I mean large. Like, the size of a cantaloupe (only, they're shaped more ...
November 3, 2009
No Meat Athlete
lightly-seared tofu, coated in a delicate peanut butter coconut curry sauce, served with snow peas over soba noodles.
November 2, 2009
Salius Kitchen
Calcium rich sesame seeds play a vital role in this vibrant colored chutney that is simple yet impressive.
November 1, 2009
October 31, 2009
GoreyHaus
it's time to add a little sugar to the cauldron with a seasonal, fruity, traditional delicacy.
October 30, 2009
Trick or Eat Taffy Crabapple...
This is a great recipe to get the kids involved in the kitchen with you.
October 29, 2009
Savoury Pumpkin Pie (Kolokit...
I was just itching to try some recipes from my vacation in Greece and this was the at the top of my list.
October 28, 2009
Nanaimo Bars: The Real Deal...
But I had not had the gustatory pleasure of biting in to a lusciously sweet, decadently rich Nanaimo bar in over 5 years.
October 27, 2009
The Expatriate's Kitchen
First, get a large pumpkin. Not the jack-o-lantern kind. Or get a few small sugar (pie) pumpkins.
October 26, 2009
Bok Choy Bohemia
I actually didn’t have to change much (minus the seafood, bouillabaise practically IS Vegan) and I was happy with the results,
October 25, 2009
Good Food, Good Wine and a B...
It all started a bag of cute little baby eggplants practically jumped into my basket as I walked into the greengrocer's one evening
October 24, 2009
At The Very Yeast
It's Apple Time here in New York, and what better way to use them than in a warm and comfy dessert?
October 23, 2009
Anticiplate
But, I loved getting to create my own menu, making mistakes without getting made fun of, and not be told what to do.
October 22, 2009
Passionate About Baking
This year am sending Zorra my all time favourite bread, one that is most loved in our house, the French Fougasse. Rustic and ever so ...
October 21, 2009
Aromas y Sabores
The reason why this salad is my favorite is because I can adapt it to my mood, desire, budget or ingredient's availability. Don't like to ...
October 20, 2009
Russian Season
This plum tart was baked last night and, despite the irresistible smell of melted plum jam, it waited patiently until this morning to be served ...
October 19, 2009
It's Not You it's Brie
There's something special about a cheese that comes in its own packaging ready-made for the grill.
October 18, 2009
Blue Kitchen
Cooking for one can be a chore for some. For me, it’s a chance to indulge in old favorites and experiment a little: Pan-grilled Lamb ...
October 17, 2009
How to Cook Like Your Grandm...
My wife had pancake puffs at a restaurant a couple of weeks ago, and wanted to try making them at home. We took our regular ...
October 16, 2009
Memoirs of a Palate
Pork tenderloin with vinegar BBQ and a relish of roasted red pepper, garlic and onion. Relish.
October 15, 2009
Last Night's Dinner
Hen of the Woods, the cluster as big around as a watermelon, gorgeous in their otherworldly way. I had to have them.
October 14, 2009
Not Another Food Blog
Mangoes make a great dressing that can be used in salads, for marinating grilled seafood and sprinkled over kingfish or tuna carpaccio. It goes well ...
October 13, 2009
Half Baked
Yet another reason to love Autumn...the return of soup! Unless it's served cold, not much soup gets eaten around here during the summer month's. So ...
October 12, 2009
Red Cook
Yong tau foo, as it is now served in Malaysia and Singapore, is a dish made with small pieces of tofu products and vegetables stuffed ...
October 11, 2009
Poor Girl Gourmet
Collards are high in vitamin C and soluble fiber, and, man, are they tasty. Many times, that soluble fiber gets washed down with a little ...
October 10, 2009
Besoted Gourmet
This onion jam is the quintessence of what I consider a Judy Rodgers recipe – its rustic simplicity, incredibly complex flavor, and long, slow simmering ...
October 9, 2009
Whisk: A Food Blog
As an extra experiment, I made one batch with just yolks (and added extra water) and the other with whole eggs. The chef had suggested ...
October 8, 2009
17 and Baking
For dad’s birthday this weekend, I was determined to get it right. I was going to make Boston Cream Pie, one of his childhood favorites. ...
October 7, 2009
It Aint Meat Babe
These came about because of the squash soup that I made on Saturday. I brought home a gigantic squash from the farmers' market and only ...
October 6, 2009
Mixed Greens
As I was wondering how to make a truly local bread, I stumbled upon the idea of making my own sourdough starter. Flavor is usually ...
October 4, 2009
And then I Do Dishes
So in the spirit of blogging for fun, here is the recipe for the muffins I made this morning, just because it was an off ...
October 3, 2009
Vegan Dad
The temperature dipped down to 2 degrees the other night which suddenly put me in the mood for soup.
October 2, 2009
Chow Mama
I get giddy whenever I spy breakfast polenta on a brunch menu. It seems so glamorous, so luxurious… so Italian!
October 1, 2009
Under the High Chair
I've been going through cake withdrawal. I haven't posted a cake recipe in two months. That means I haven't baked a cake in two months.
September 30, 2009
Andrea's Recipes
This is my contribution to Grow Your Own, the blogging event that celebrates dishes we create from foods we’ve grown, raised, foraged, or hunted ourselves.
September 29, 2009
She's Becoming Doughmesstic
The raspberry bounty in my back yard though is incredible, and I needed to do something with them. Gorgeous, flavorful, perfectly plump berries. So, jam ...
September 28, 2009
Phe Mom Enon
If you want a scone that is easy to make and even easier to eat that will really get you in a Fall mood - ...
September 27, 2009
Stone Soup
Four days into the trip, I found myself badly missing my kitchen and craving a big salad. Not those tiny mixed leaf room service options ...
September 26, 2009
Zen Can Cook
In Italian cuisine, Crudo is a raw fish dish dressed with olive oil, sea salt, and citrus juice such as lemon juice and sometimes vinegar. ...
September 25, 2009
Spork or Foon
Fall is here. For many of us, that means cooler temperatures, a chill in the air, the rustle of warm-hued leaves at your feet, a ...
September 24, 2009
September 23, 2009
Savory Sweet Life
I love this time of year when Seattlites enjoy the last warm days of summer yet the smell of Fall is clearly in the air. ...
September 22, 2009
Gourmet Traveler
Possibly the last time we’ll be having people over before the days turn dark and cold so we’ve decided to serve a trifle full of ...
September 21, 2009
Fat of the Land
If you want to pick mountain porcini, you best keep your ear to the wall. No one casually gives up their patches of porcini. It's ...
September 20, 2009
Burnt Lumpia
Anyways, Tinola is a simple-to-make rustic Filipino chicken soup. Like the chicken soups of most other cultures, Tinola is also known for its healing and ...
September 19, 2009
Umami Girl
his sweet and savory salad, which comes together in a flash but tastes of depth and complexity, offers all the health benefits of unadulterated beets ...
September 18, 2009
Tea and Cookies
It’s the best of summer in a bowl. You might just get that nutritionalist-approved blue ribbon to boot, but that’s not why you’ll make it ...
September 17, 2009
Our Life in the Kitchen
This probably isn't a classic Chicken Piccata with the addition of garlic and basil, but it's close. I combined it with Linguine for this meal ...
September 16, 2009
The Red Kitchen
And warm! And fresh! That warm apple pie smell was wafting out the door and into the market outside - no wonder we were drawn ...
September 15, 2009
Girlichef
I thought it was a somewhat unusual combination...but oddly delicious and addicting and very filling. A great way to start your day! And very easy ...
September 15, 2009
Gourmet Traveler
Possibly the last time we’ll be having people over before the days turn dark and cold so we’ve decided to serve a trifle full of ...
September 15, 2009
Gourmet Traveler
Possibly the last time we’ll be having people over before the days turn dark and cold so we’ve decided to serve a trifle full of ...
September 14, 2009
All Things Chill
I *always* order pajun, a Korean seafood pancake. The batter is crisp, light and airy, the green onions and carrot provide crunch and sweetness and ...
September 13, 2009
Aglio Olio & Peperoncino
Pollo ai Peperoni! Of course, chicken and bell peppers, what else? A typical Roman cucina casalinga (homestyle cookery) recipe made with simple ingredients, prepared with ...
September 12, 2009
Food Librarian
As a kid, we didn't go away much but I do remember visiting with cousins and grandma on our summer break. One of the relatives ...
September 11, 2009
Wright Food
So here is a dish to welcome in some slightly colder weather. Nothing as full winter or fall as say a cassoulet, but something substantial ...
September 10, 2009
What We're Eating
I would take a a slice of bacon over a chocolate truffle any day of the week. I would take this bacon wrapped blue cheese ...
September 9, 2009
What Geeks Eats
That’s when I decided on a salad of blueberries, chicken, arugala, baby spinach, and sunflower seeds all tossed together with oil and vinegar.
September 8, 2009
Guilty Kitchen
Now, I’m a big fan of ice cream, so I guess I’m a teeny bit biased when it comes to judging it. I’ll eat any ...
September 7, 2009
Food Porn Daily
We suggest serving fresh, hot corn tortillas along side and eating the salad like a taco!
September 6, 2009
Fork This
And then licked the plate clean. It was so delicious and fresh and everything I wanted. It was summer in a bowl.
September 5, 2009
Bacon Unwrapped
Bakon Vodka is currently sold in liquor stores only in Washington, Oregon and Idaho, and even there it's hard to find because demand is so ...
September 4, 2009
A Conscious Feast
A popular Milanese recipe was the inspiration for this dish. And what a great way to use blueberries when they are at the peak of ...
September 3, 2009
Smitten Kitchen
Stone fruits are a natural match for this type of open, single crust tart — they bake up gorgeously, don’t lose so much liquid that ...
September 2, 2009
Roving Chef
Today we are featuring a recipe from Hayley Edwards, one of our favorite chefs from across the pond!
September 1, 2009
Macheesmo
I love this dish so much. The pasta is spicy and has lots of rosemary and garlic flavor. But the clam flavor is always there ...
August 31, 2009
CakeSpy
I never understood why my friends enjoyed store-bought heavily buttercreamed birthday cakes. But, I don’t think my friends ever understood why I liked my birthday ...
August 30, 2009
Food on the Brain
I have actually never made Green Goddess dressing. I mean, ever. So this was sort of a duh moment for me, as I realized that ...
August 29, 2009
Inuyaki
The pastrami-making process is broken down into three steps: curing, smoking, and steaming. Curing is basically how you make corned beef. When you smoke and ...
August 28, 2009
Lottie and Doof
Oh, cherries. You were here and gone before I knew it. I am glad we made the most of our time together. I have learned ...
August 27, 2009
Cucina Nicolina
Individually each of these components could stand on its own — fresh pineapple for breakfast is one of my favorite treats, and I swear I ...
August 26, 2009
Pasto
Lagareiro is a style of cooking fish which has many variants but typically ends in dressing the fish generously with extra virgin olive oil (lagareiro ...
August 25, 2009
Cafe Lynnylu
A Southwestern twist on the traditional Italian biscotti, these crunchy little biscuits are comprised of blue cornmeal, dried blueberries and pine (piñon) nuts.
August 24, 2009
Seasaltwithfood
This is a fantastic Vietnamese beef dish; sweet, sour, spicy, and tangy! I like the pineapples in the dish. Well, if you are going to ...
August 23, 2009
Simply Heaven
Kanafeh or (knaffeh) is a very popular dessert throughout the Arab world! It’s sweet, cheesy, and easy to prepare, of course at the same time ...
August 22, 2009
In the Kitchen with Ken
This week we’re sticking with our seafood theme and cooking some cedar plank salmon on the grill. This is a simple dish to make, and ...
August 21, 2009
Homesick Texan
Okra: people either love it or hate it. But okra and I have a more complicated relationship. My head tells me that I don’t like ...
August 20, 2009
Just Making Noise
Here I am going to share with you a wonderful, fruity ice cream that left my tongue dancing for more! After the first mouthful... I ...
August 19, 2009
Sweetnicks
These Chocolate Chunk and Cherry Cookies happen to be the favorite of the kids’ babysitter. With its deep rich chocolatey flavor and little studded bits ...
August 18, 2009
Simply Gluten Free
Eggs benedict was one of the things I missed most when I first began my gluten-free journey. Sure I could get them with out the ...
August 17, 2009
Cookbook Chronicals
Here is the winning cake, made with sour cream. I used the leftover sour cream in a tangy-sweet glaze flecked with some extra Meyer lemon ...
August 16, 2009
Chef Keem
Fresh peaches, butter, cinnamon, caramelized sugar – one of the most comforting kitchen aromas comes from a fresh fruit cobbler in the oven. A Southern ...
August 15, 2009
Pinch my salt
As I mentioned the other day, Pollo al Mattone, or Chicken Under a Brick is a Tuscan style of grilling chicken. The chicken cooks quickly ...
August 14, 2009
Rite of Cake
While googling as many herb combinations as I could find, I stumbled on to a few sites that mentioned that rosemary just plain jives with ...
August 13, 2009
Memorie di Angelina
Thursday is gnocchi day in Rome and, I believe, elsewhere in Italy. Keeping up with the old custom, last night at our house we had ...
August 12, 2009
Wasabimon
I’ve been on a jam kick lately since peaches are the perfect thing to “put up” for winter. When making peach preserves last week, I ...
August 11, 2009
Erin's Kitchen
First it was peach-passionfruit jam, then some plum-vanilla preserves, now I'm certifiably insane and have moved on to the time-intensive apple butter.
August 10, 2009
My Last Bite
I’ve been making this EASY BACON appetizer for years. It’s the first recipe I cooked with my niece and nephew when we started the Chef ...
August 9, 2009
Edible Usable
If you haven't had pickled beets before, you might wonder what you actually do with them. I always tell people they can do the same ...
August 8, 2009
Madonna del piatto
In Italy, the zabaglione – a frothy custard made of egg yolk whipped with sugar and fortified with wine – has been administered to the ...
August 7, 2009
Baker's Balance
I love heirloom tomatoes and, as I’ve said before, I don’t often buy tomatoes out of season. Once you taste an organic heirloom tomato you ...
August 6, 2009
Saloon Ready Sarsaparilla
There are contemporary drinks, throwback drinks, retro drinks, vintage drinks… and then there’s sarsaparilla. Until a few weeks ago, I had only heard sarsaparilla mentioned ...
August 5, 2009
The Daily Spud
Today, it’s all about the red winter onions, which have been doing their slow, steady growing thing for about 9 months now and are finally ...
August 4, 2009
Dishin and Dishes
Frittatas are fun to play with. You can use so many varieties of toppings – asparagus, potatoes, artichoke hearts, broccoli, ham, bacon, pancetta – the ...
August 3, 2009
Fresh Levant
My absolute favorite salad! Lemony, tangy and oh so simple and can be as elegant as the herbs you chop for it. In fact, you ...
August 2, 2009
Joie de Table
I woke up a morning and had this visceral need to eat a Couscous. It’s about the couscous but also the meat, the mix of ...
August 1, 2009
Now Eat My Cake
A salad lunch is being prepared in advance and eat on the beach, a picnic dinner or even at work! We can obviously change the ...
July 31, 2009
Not Quite June Cleaver
Is it Friday already??? Apparently it is. So TA-DA!!! New recipes! As in weeks before, you will have a choice of sweet or savory (or ...
July 30, 2009
Brown Eyed Baker
Although I haven’t made these bars in a long time, they hold a special place in my heart. They were the very first thing I ...
July 29, 2009
Specialty Recipes From My(E)...
This is one of my favourite Egg recipe. Its an ideal biryani for eggetarians.
July 28, 2009
The Duo Dishes
Have you ever been to a fish fry or pig pickin’? Each one could be classified as classic, and some would say integral, food experiences ...
July 27, 2009
Vegan Yum Yum
I thought I needed only one pancake recipe. Man was I wrong. Now, I’m not the plan-ahead type. It’s really a challenge for me to ...
July 26, 2009
Vegan Lunch Box
My friend and professional photographer Michelle Ellis stopped by last week to take the final cover photos for my forthcoming cookbook Vegan Lunch Box Around ...
July 25, 2009
Food is to love...
Earlier this week, I went to the store to buy goat cheese for a salad I was making. I usually only buy the 4 oz ...
July 24, 2009
REC(ession)IPES
The other night, the LBUH developed a craving for old school suburban tacos. None of this fancy fish in a soft tortilla stuff I’d been ...
July 23, 2009
Es*sense: Esmaa's Sense of T...
No doubt about it, Coloradans love bison. It seems every burger joint boasts at least one buffalo sandwich option and many of our fine micro ...
July 22, 2009
Purple House Dirt
We got the idea for these spritzers after a dinner at Monsoon. One of the salads featured candied lovage - and given how much lovage ...
July 21, 2009
Timeless Gourmet
For most of us, having stuffed shrimp and stuffed lobster is a special occasion, so it’s important to get it right - and this is ...
July 20, 2009
Taste is Trump
As a teenager I worked at a pizza place called The Pizza Ranch (a chain in the Midwest). It was new in town and very ...
July 19, 2009
Little Chef and I
When I cook I like to keep the flavors complimentary. If the meat marinade is citrus based I like to bring that into the side ...
July 18, 2009
The Split Pea
I had purchased some red quinoa at Central Market in Houston, and I decided it was time to try it by making a salad, because ...
July 17, 2009
Crabapple Coulis
If you don't have access to wild prickly pears, most large grocery stores carry them now. This jam is great on toast-- enjoy!
July 16, 2009
Eating Out Loud
There’s one left and I’m trying to hold out another day before eating it … just so it lasts a little bit longer.
July 15, 2009
Suburban Spoon
Grilling doesn't always equal healthy, but I am always looking for a take on conventional food with a healthy twist. That is why I absolutely ...
July 14, 2009
Drew Cooks!
This is a beautiful and unique dish that isn’t too hard to pull together and will be sure to impress your guests!
July 13, 2009
The Cake and the Knife
The love of chocolate has held true these 25 years, but I have raised the stakes on my old 4 year old self, if only ...
July 12, 2009
Jenny Mac's Lip Smack
You don't have to prepare this dessert just for 4th of July, Memorial Day or Veteran's Day. Make this now when berries are in season ...
July 11, 2009
A Feast for the Eyes
I had one piece of tenderloin steak left so I decided to turn this into beef stroganoff. There are several versions, one which includes paprika ...
July 10, 2009
Mirch Masala
Usually I make paneer butter masala, by grinding the onions with some spices, then for the tomato base, I blanch the tomatoes and grind them ...
July 10, 2009
Lindaraxa's Garden
If you're looking for the classic Cuban Mojito, the way Ernest Hemingway drank it in Old Havana, you've come to the right place!
July 9, 2009
Mother Rimmy's Cooking Light...
I’ve challenged myself to use up everything in my over-flowing pantry, refrigerator and freezer. No going to the store except to get cat food, wine, ...
July 5, 2009
Angie's Recipes
Charlotte' is a very popular salad variety which produces pear-shaped, yellow skinned waxy potatoes with creamy-yellow flesh. They are full of flavour and delicious either ...
