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!

 

February 8, 2011
Rootie Tootie Fresh and Foodie
OK, so I’m a few days late for Worldwide Nutella Day. No excuses. BUT, I did make something to contribute to the Nutella love…and it didn’t even require any baking! You’d think with all the snow and cold temperatures we’ve had in Chicago lately that I’d be eager to use the oven to generate a little extra heat in the house, but no. Not really. I was feeling lazy, so this was the perfect recipe.
February 7, 2011
Rhubarb and Honey
Valentine’s Day is right around the corner. I know this because my husband, the professional chef, is planning a special Valentine’s Day menu for the patrons of Persimmon Woods Golf Club. Lucky for me, this special dinner is the Saturday before Valentine’s Day so I actually get to spend “the holiday” with my hubby this year, which isn’t usually the case.
February 6, 2011
Splendid Market
Here is another splendidly simple recipe for preserving citrus fruit. I learned the method from Nigella Lawson's Domestic Goddess cookbook (an all time favorite!) Her recipe for Edith Afif's Lime Pickles includes turmeric, cumin seed, and dried chili, they are very enjoyable. Brilliant Edith (a native of Egypt), figured out that coating the limes in salt and then putting them in the freezer tenderized the limes perfectly.
February 5, 2011
Linden and Rosemary
Oh my goodness. This was the star of my family's Greek-themed holiday dinner. My brother has mastered this recipe, and it's seriously the best cheesecake I've ever had. Ever! There's some feta in it--if this completely freaks you out, then just use all cream cheese, but it won't be the same. I promise it doesn't taste like feta...it just makes it tangier and sharper.
February 4, 2011
February 3, 2011
Panini Happy
As my husband and I were contemplating which favorite sandwiches we would contribute to my upcoming Panini Happy Guides to Great Sandwiches, we remembered one in particular…a hot sopressata sandwich with mozzarella and pesto from our babymoon trip three years ago. An amazing sandwich that I never actually got a chance to try myself.
February 2, 2011
Ooh, Look...
Most people either love or hate chicken or duck liver. I love it, though when growing up, liver in our household was usually braised in an Asian-style soy sauce together with giblets. Mmm, liver and giblets... Fast-forward to my now more 'sophisticated' tastes, and chicken liver pate is what gets me excited. This recipe by Belinda Jeffery is what her mother made for an after-school snack. Why didn't my mum ever make this? Dunno, though the liver and giblets really makes me misty-eyed...
February 1, 2011
Ravenous Couple
One sure sign that you're in a Vietnamese bakery is the fragrant aroma of fresh pandan waffles, made to order in a flash--hot off the iron, and invariably just in time for you to enjoy as you wait for your banh mi to be stuffed with thit nuong, pate, and pickled vegetables. Pandan is an extremely common flavoring herb with the aroma of vanilla and coconut and is often used to flavor many desserts, and goes particularly well with coconut.
January 31, 2011
Stetted
This month I met up with Sarah from Gluten Girl in Austin for brunch at La Condesa, an interior Mexican restaurant in downtown Austin. Over a mouthwatering gluten-free meal, we discussed her past with gluten, how to deal with going out to eat, and implications for the future.
January 30, 2011
Today's Nest
For today's post, I was on a mission to give you new reasons to try popcorn. If you aren't making popcorn at home, read this earlier post on making it at home and caramel popcorn. I was, and still am, suprised to learn how many people had never made popcorn on the stove. The sounds, smell and process of homemade popcorn is truly one of life's simple pleasures.
January 29, 2011
Know Whey
Fresh onion rolls, no problem. These onion rolls are light, tender, and perfect for sandwiches. Sliced bread is very nice, but sometimes it's more special to have sandwiches on a roll. Here's a recipe for a dozen warm, delicious onion rolls that you can have ready by lunchtime.
January 28, 2011
Lunch at Sixpoint
Unlike soups or stews, risotto is one of those dishes that doesn’t really reheat gracefully. There was nothing appealing about these leftover containers of pale orange glop. Tip two: the Italians have a trick for this stuff. And it’s a crowd-pleaser with a crispy, greasy crust.
January 27, 2011
The Merry Gourmet
So let’s talk cookies. Not salads and whole grains and lean meats. Cookies. We can still eat cookies, you know, even though it’s January. One or two won’t hurt. Everything in moderation.
January 26, 2011
Magpie's Recipes
Winter is the time for boozy desserts and while I am not a huge fan of the rum soaked fruit cake, I do like a little liqueur in my desserts. Remember my recent cocktail cupcake fascination? Lately I have been playing around with the idea of Macarons flavored with sweet dessert wine, Tequila, Grand Mariner, Chocolate Liqueurs .. to create macaron margaritas, macaron mojitos and other mactails!
December 5, 2010
Delishhh
I love to have this cider during a cold day, and it usually starts around Thanksgiving. My sister in-law introduced me to this and that is when I fell in love with it.
December 4, 2010
December 4, 2010
Them Apples
It’s not really a recipe, as such…it’s more of a chemistry experiment that involves taking something a bit bland and mediocre, adding some other stuff to it and miraculously transforming it into something that’s way better than the sum of it’s parts.
December 3, 2010
Good Life Eats
I love vanilla! I don’t think there are many baking recipes that I make that don’t include it in some form. Vanilla extract and vanilla beans are such essential items in your Holiday Baking Spice Cabinet.
December 3, 2010
December 2, 2010
Crispy Waffle
I know this is a crazy thing for a food blogger to say, but it explains why I had never previously tried making Parisian macarons, the tiny almond flour and meringue cookies that sandwich a filling of custard, jam or buttercream.

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