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!
July 1, 2011
Here is a fun and easy treat for the 4th of July – Ice Cream Cone Cupcakes! Well, faux-ice cream cone cupcakes to be exact. Cone + Cupcake + Frosting.
June 30, 2011
Delish and a very similar texture to maple candy. Not a candy thermometer in sight!
June 29, 2011
I’ve “met” a number of very talented bloggers over the last few months. Each and every food blogger has a unique style of cooking and that’s what makes surfing the web to find new food blogs somewhat like a culinary journey.
June 28, 2011
Seriously, the reason is Filipino Style Spaghetti is always prepared with tomato sauces. If I use fresh tomatoes (which I do sometimes with olive oil –> yum!) alone, it won’t be Filipino style anymore.
June 27, 2011
This is often my go-to meal: sauteed chicken breasts (with or without a sauce), steamed veggies and a salad. Very easy and healthy and tasty.
June 26, 2011
Call me old fashioned....but I wouldn't call these enchiladas homemade because I used imitation crab meat and canned enchilada sauce. They were still good though and I dolled up the canned enchilada sauce to make it more creamy and luscious!!
June 25, 2011
Have you ever gone back to basics in the kitchen to see if you can still cook a traditional, simple recipe? In our global and multicultural society, we are so into cooking new recipes to experiment on exotic food pairings (mango with tuna steak or potatoes, capers and coffee ), or just trying to impress our friends with recipes from Michelin-starred chefs. This is fine (and so much fun!!), as long as we do not forget that simple recipes with few, high quality ingredients, often means more.
June 24, 2011
In my family, we LOVE s'mores and eat them all fun and creative types of ways! One of my favorite ways is to add some peanut butter on the graham cracker.
June 23, 2011
The balti is now a modern classic curry that came out of traditional curries from Northern Pakistan and was nurtured and loved within the Birmingham restaurant scene. It is an inexpensive and simple way of making a curry once you know how.
June 22, 2011
Hollandaise Sauce. The queen mother of emulsified sauces. Rich, suave butter and egg sauce, which tastes so elegant with freshly cooked asparagus, artichokes, poached fish or eggs benedict.
June 21, 2011
Here’s an upscale twist on an old classic!
June 20, 2011
I have a great recipe today for an easy, healthy and delicious summer appetizer that is fun to make. Instead of making a traditional tomato and mozzarella salad, try using skewers to create fun, pick-me-up “Caprese Sticks” that your guests will love.
June 19, 2011
As I was perusing my Jiangxi cookbook, I came across a recipe that struck me for many reasons. First, it really shows how much Hunan cuisine has helped shape the cooking of Jiangxi.
June 18, 2011
Not only do we get to cook in a professional kitchen, but after we cook….we get to sit down and have a nice dinner with our prepared foods. Mmmm…… and I hear there’ll be wine too! I’ve been looking forward to this for awhile. This will be our first “foodie” event since our weekend at Food Blog Forum Orlando,
June 17, 2011
A birthday cake made for a friend who requested a black forest yellow ruffle cake. I used Pioneer Woman’s choc sheet cake (and promptly forgot to add baking powder, derr..
June 12, 2011
The only thing I really had in mind to buy was some flowers (they always have the most amazing selection from the Carlsbad flower fields), and figured Iâ€™d scope the selection to see what else looked good.
June 11, 2011
Hasselback Potatoes are one of those wonderfully easy and visually impressive vegetable dishes that most people love. And I have been making them for years, but today I made them with a purpose in mind and that was to try out my new set of knives â€“ ceramic knives.
June 11, 2011
June 10, 2011
Wash the rice flakes with cold water and squeeze the water out and leave aside.
June 9, 2011
A blend of powders, some sugar and milk, a few minutes on the fire, and you have your pudding ready to set and savour in your next meal.