Food Blog of the Day Archive
Welcome to the Featured Food Blog of the Day Archive! Look for great food blogs, get inspiration and discover new dishes. Want to nominate a great food blog to be featured? Contact us!
May 13, 2011
This pie...or cake... is DELISH! (I say pie/cake simply because although it is called a pie it is very much cake-like in texture and consistency)
May 12, 2011
Iâ€™m on a serious ice cream rage. Each morning I wake up thinking about what type I want to make next. If it wasnâ€™t for the limited space in my freezer and the potential for extra rolls on my body, Iâ€™m sure I would make a new flavor every day.
May 12, 2011
I’m on a serious ice cream rage. Each morning I wake up thinking about what type I want to make next. If it wasn’t for the limited space in my freezer and the potential for extra rolls on my body, I’m sure I would make a new flavor every day.
May 11, 2011
This might be the weirdest method I've ever used when cooking. I always joke with my cooking friends that Cook's Illustrated just likes to mess with their readers - like "let's add this crazy step and see if people actually do it!" I for one would just like to know how they come up with this stuff.
May 10, 2011
I have a vague memory of my mother serving hard boiled eggs that were purple on the outside. I'm not talking about the shells. I mean that the white if the egg was purple. The color penetrated partway into the white, but there was still some bright white.
May 9, 2011
When I started my new job a few months ago, everyone told me, "Oh, you're not going to be poor anymore!" or "Now you'll be able to go out for drinks (or concerts, or plays, etc.) on the weekends!"
May 8, 2011
Ramsons is also known as "wild garlic" due to its pungent garlic odour, or "bear's garlic" as the brown bears after hibernation, seek it out to cleanse their system. Ramsons has similar medicinal properties to those of the garlic.
May 7, 2011
I didnâ€™t make this dish with very special ingredients to have it looked colorful. Be it yellow, orange, green, lime and black, each ingredient is inexpensive and possibly is among the common leftovers in our fridge.
May 7, 2011
May 5, 2011
Letâ€™s talk about sweetness. Hereâ€™s a cake we made for a Strawberry Shortcake fan. Itâ€™s a 7Ã—4 moist chocolate cake exclusively from our home-based bakeshop and for a sushi lover...
May 5, 2011
May 4, 2011
As for the pound cake sandwich, it was most likely invented by ingenious moms and grandmas looking for ways to use up left over slices of cake. It is currently back in vogue thanks to celebrity chefs such as Gale Gand and Martha Stewart, who have offered their own sweet versions.
May 3, 2011
When I first move to the US, I had problem eating the pork from here. I find them too porky and with a very strong gamey smell. If you see my previous posting I hardly cook with it except for a few dishes, Siew Yoke and occasionally using pork ribs in soup. It took me over 5 years just to get used to the smell and now I think they tasted alright and I slowly incorporate pork into our meals.
May 2, 2011
Its quite apparent that our dear Intern Doug has an interminable amount of energy. I was still padding about the house in pj pants and slippers this morning, coffee cup in hand, when I received an image of Heidi (so sorry ladies, but Heidi is Intern Doug's adorable wife . . .) next to a large, molded French Lemonade Jelly Shot, with the caption "photos from this morning".
May 1, 2011
In Iran, we like to eat the young almond fruit whole. These are the "green almonds," named because of the soft green skin on the outside. The inner shell has not hardened yet and the young almond has a tangy, sour flavor.
April 30, 2011
Why not pack a barrel of these bad boys and hand them out to the other passengers, charging only a mere $4.50 per bar. It's cheap compared to airplane food and you'll actually accept cash, unlike Air Canada.
April 29, 2011
Did you know that the word avocat in French translates to both lawyer and avocado? Strange, but true.
April 28, 2011
Iâ€™m trying to get back into a healthy routine and learn how to love, and even crave, fresh and nutritious food. A quick search on Epicurious and Iâ€™d found my answer: Mint Vinaigrette.
April 27, 2011
There is one thing that I love, something that never disappoints me and always leaves me satisfied: the smoked salmon pasta salad from Whole Paycheck.
April 26, 2011
This is the story of an accidental-drunk-mac-and-cheese-tasting. Gone-horribly-wrong.