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!
January 21, 2012
Salad Dressings, Vinaigrettes – sure, you can buy them; Ranch, Italian, what have you. But then the total number of ingredients in your salad bowl will jump from, say, ten to well over forty and include a bunch of long, scary ones you’d never want to pronounce. Making your own salad dressing is easy and it will beat the store-bought kind.
January 20, 2012
It seems this is the time of resolutions – everything from “sticking to my gluten free diet 100%” to “becoming organized” to “getting a body like Jennifer Aniston or Ryan Reynolds.”
January 19, 2012
First thing–I entered my daughter into a beautiful baby contest. Yes, I’m one of those mothers…Anyways, the winner of this small contest gets a free photography session with a super talented girl named Callie.
January 18, 2012
Yellowedge Grouper. Barrelfish. Red Snapper. Golden Tilefish. Blackfin Tuna. Flounder. Lionfish. Sheepshead. Ling. Atlantic Bonita. Skipjack Tuna. Wahoo. Black Drum. White Shrimp. Brown Shrimp. Stone Crabs. Tripletail. King Mackerel. Silver Seatrout…to name a few.
January 17, 2012
It's 2012 and I can't believe how fast 2011 flew. That's because I was having the time of my life and as they alway say, time flies when you're having fun. So true!
January 16, 2012
Substitute the freshest white fish fillets available if you can’t find snapper. Lay out 4 squares of foil or baking paper. Divide beans, tomato and basil leaves between each square. Top with fish, skin side down. Season and drizzle over a generous amount of olive oil - about 1 tablespoon per parcel. Seal each parcel and place on a baking tray.
January 15, 2012
One of the great things about living in Michigan is our abundant lakes - we are the Great Lake State after all. This week, I made some of the whitefish I purchased from Bay Port Fisheries, which has been in business on the shores of Lake Huron since 1895.
January 14, 2012
I adore cabbage in all its myriad forms, but love most especially that solid bowling ball, layers, thick as leather, turning their backs on the elements and clinging onto each other for dear life — the green cabbage.
January 13, 2012
The village laid still and quiet today, the day after a night of revelry for Dia de Los Reyes, or Three Kings Day in Spain. It was in stark contrast to the party of the night before – the village crowd had filled the streets to eagerly await the arrival of the Three Kings, while the children, their presents!
January 12, 2012
Now that the holidays are over perhaps we can move on to our next celebration, shall we? And before Valentine’s Day rolls around next month, we’ve gotta Super Bowl to watch.
January 11, 2012
The roots of this curry are set in Bengaldesh and its addition into our family from my aunt who is Bengali. My mom has changed a few things like the addition of red chilli flakes and milk just to add a slight twist. From what I am told every Bengali home has a version of this ‘Chicken Rizala‘, but you will not find two Rizala’s alike. This is easy, quick and will become a go to dish for years to come.
January 10, 2012
Totally. Into my cold, dead, beautifully manicured hands, that’s when I want someone to hand me a fucking fruit cake. I don’t care how much booze is in that damn cake – it’s not enough. It’ll be the sugar rush to propel me into the next life. Until then, I’ll take just about any other housewarming or hostess gift that includes alcohol, thank you very much.
January 9, 2012
I hope everyone had a wonderful New Year's celebration. Thank you for all the wishes and get well soon notes.
January 8, 2012
As a rule I tend to prefer pies to cake, it’s a texture thing. Stale bread also freaks me out, but a nice moist, rich cake or loaf is hard to beat, plus cake is a lot easier to make. This recipe uses a full fat greek yogurt to give it richness and a nice tangy sourness.
January 7, 2012
Besides being a freelance food photographer, I also work part-time in a company to photograph their products and retouch the images.
January 6, 2012
Cured Salmon makes a great appetizer or sandwich filler. The recipe I am posting here is usually served as an appetizer and can be used for sandwiches with the addition of few other simple condiments.
January 5, 2012
Sometimes there are traditions that we become die-hard fans and follow so faithfully year after year. Mine is black-eyed peas (for luck) and rice, a green salad or “green” something for money, and of course the latest we have adopted is no laundry on New Year’s Day because it is bad luck.
January 4, 2012
While I used beef broth to make this recipe, you can use vegetable broth for a vegetarian (or kosher) alternative. Another note, while many recipes call for grated cheese, I preferred using a slice of gruyere cheese since it created a nice thick layer.
January 3, 2012
If you’re still looking for some last minute party bites ideas for your New Years Eve party, try those easy to make, delicious figs! Best served hot, they will impress your guests with very little effort!
January 2, 2012
Though I’ve never been to Taiwan, there’s one thing I know for sure: I’m a huge fan of night market-style fried chicken. It’s one of a variety of xiaochi (aka “finger foods) found in Taiwanese night markets and is more or less popcorn chicken seasoned with garlic, soy, and a good amount of Chinese Five-Spice powder.