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!


September 1, 2011
The large spherical couscous that we know as Israeli couscous actually has its origins in North Africa, where it is called muhamma. In Middle Eastern markets, you may find it labeled maghribiyya.
August 31, 2011
I have two kinds of mint in my backyard. They have grown so much that I had to trim some of them to prevent them from spreading to the next planter. You can make chutney out of it, rice out of it, but I was in the mood for something else. Add it to the dilemma of what to do with the sourdough cast-off, these were made. I have made sourdough skillet pitas before. All I did was adding the spices, making them a bit thinner.
August 30, 2011
This bananas foster croissant bread pudding changed my life. it’s made me a better person. kinder, gentler, maybe a little more lovely. after a few bites of this sumptuous dessert, i became a banana believer.
August 29, 2011
Gumdrop Cake is not really the kind of thing I would normally bake. But I did it for Jack.
August 28, 2011
Not too long ago I posted a recipe for BBQ Grilled Shrimp and it was a simple and delicious shrimp recipe! I decided to grill some more shrimp and build a tostada with fresh smashed avocado, creamy cilantro lime slaw { borrowed from my Baja Style Fish Tacos }, ripe tomatoes and crumbled Queso Fresco ... they turned out great!
August 27, 2011
I wanted to try the new Cooking Light banana bread recipe. But the old Cooking Light banana bread recipe was my standby. I used to make it so often, I almost had it memorized. I sent it to DR-sis every semester during finals in a care package. (Once she started getting a paycheck, I decided she can make her own bread.)
August 26, 2011
I was watching Cash Cab the other night and one of the very first questions in the episode was – what dessert is named due to its ingredient list with 16 oz of butter, 16 oz of sugar, 16 oz...etc?
August 25, 2011
Another tomato, basil and mozzarella salad -- what's new about that? Apart from a bursting-with-flavor basil vinaigrette, and the fact that the tomato and basil came from my own garden?
August 24, 2011
Last week, we went on a short trip to Budapest and went to Napos Oldal Okocafe, the vegan-friendly cafe on my first evening in Budapest; about 15 mins walk from the hotel. The long-haired Hungarian host was extremely genuine and spoke English; he identified which dishes were vegan, including the desserts.
August 23, 2011
Summertime in the Midwest USA feels nearly as hot as the surface of the sun. Or at least that’s how it feels. But sunshine and hot weather don’t eliminate my desire for decadent, sweet treats.
August 22, 2011
My mother keeps giving me zucchini. Not even zucchini from her garden or anything, just plain ‘ol grocery store zucchini. I think I mentioned that I really liked it once and now I’m dealing with zucchini overload.
August 21, 2011
“Daddy is a chef. Mommy is not a chef, but she cooks.” I don’t mind this distinction, and welcome it as I’ve been the beneficiary of many great meals thanks to my husband.
August 20, 2011
Here’s another great loaf for anyone apprehensive about kneading dough to a good consistency. As with The Grant Loaf, there is no kneading involved at all – but whereas the Grant Loaf is ready in under two hours, this loaf requires the best part of a whole day before its ready.
August 19, 2011
So when I had leftover pie crust from my Banana Cream Pie, I thought "Why not fill it with peanut butter and jelly" And then I did it. And they came out super yummy... the dough was rolled really thin so it was flaky and and I loved that the peanut butter and jelly melted and oozed out of the sides of the 'hand pies'. My only complaint is that I couldn't fit enough filling in them, but other than that, great!
August 18, 2011
Alot of us in the blog-o-sphere will be making this tonight in honor of the untimely death of fellow blogger and recipe developer Jennie Perillo's husband. I've been a "lurker" (I think that's what they call someone who follows a blog but hasn't left a comment...) on her blog for quite a while and love it.
August 17, 2011
I've been a Twitter absentee and I just found out about this so hopefully, I'm not too late. It's already Saturday here, but about half a world away, it's still Friday and I'm determined to get this Peanut Butter Pie post out anyway. It's for Mikey, Jennifer Perillo's husband who passed away so suddenly last weekend. I'm not the only one putting up a peanut butter pie post in honor of Mikey (who, by the way, loved to eat them), hundreds of people are. You can see how some of the pies look like over at TasteSpotting and watch this beautiful video tribute by White On Rice Couple, Diane and Todd.
August 16, 2011
This past Sunday a fellow food blogger, Jennie Perillo, host of In Jennie’s Kitchen, lost her husband to a massive heart attack. It was sudden… without a warning. But she had only one simple request; make a Peanut Butter Pie for Mikey and share it with your loved ones. She reminded us that tomorrow’s not a guarantee – seize the moment, and don’t wait to say I Love You.
August 15, 2011
Gazpacho is a cold, raw vegetable soup which originates from Andalusia in Spain. Because of it’s bread, oil and garlic base, there’s a certain amount of speculation on where it came from – most probably it arrived in Spain with the Moors or Romans (the name itself may even be pre Roman in origin). It’s very popular as a cold food during the long hot summer months and there are many variations, though generally it contains tomatoes. As London literally burned around me this week, gazpacho seemed like an excellent soup to cool things down. Shame the police didn’t think of that!
August 14, 2011
On our way back, some blackberries caught my eye. Now, surely it's too early for blackberries? This is early August.
August 13, 2011
Butterflying the chicken will reduce the cooking time. This recipe can be adapted to use 2 smaller chickens, just reduce the cooking time again. The chillies can be adjusted up or down according to your taste.