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!
June 7, 2011
I donâ€™t really use cook books. Theyâ€™re lovely things, Iâ€™ve bought plenty of them, usually on an empty stomach, you should never go to a grocery store or a book store hungry, as an impulse purchase to feed my food-porn addiction (strike two!).
June 6, 2011
These delicious sweet and refreshing treats are easy enough for my 4 year old to make, and yummy enough for everyone to eat!
June 5, 2011
Sorry to say, but it looks like this might just be the last Fast Foodies post you read before Jesus descends to Earth and picks up all of his sheep. I mean, Iâ€™ll still be around post-Apocalypse, but chances are I wonâ€™t be posting all that regularly considering the kind of post-Apocalyptic chaos that will inevitably ensue.
June 4, 2011
This month's highlighted food is spinach, which will soon be locally available. The article included a recipe for what was called Roman-Style Spinach with Raisins and Pine Nuts.
June 3, 2011
This recipe is great if you have leftover chicken breasts hanging around the kitchen.
June 2, 2011
Lets try some stuffed portobello mushroom. I tried this recipe for lunch the other day as a side dish. I realized that this is a really filling recipe. It could be tried as a side dish but it could pass off as a main course also.
June 1, 2011
I remember Dirt Cakes from when I was younger so Iâ€™m feeling a bit nostalgic. Plus Iâ€™m a sucker for cute stuff and this Dirt Cake is too cute!
May 31, 2011
I came across a great idea for a holiday cheese spread today, smack in the middle of spring of course, when I wasn't looking for it and didn't need it! But it is such a terrific idea I thought I would share it, and hopefully you will remember about it when you have some use for it...
May 30, 2011
It's May! 'Tis the season for spring dresses, sunny days and blooming flowers. And did I mention it's also National Strawberries Month?
May 28, 2011
I'm going to be honest and tell you that at first glance, I thought these recipes were way too simple to be interesting. Wrong. Seriously, I was completely wrong.
May 27, 2011
These cinnamon-sugar churros are crunchy on the outside, ultra light on the inside. The cinnamon-sugar coating adds a touch of sweetness to a delicious treat. Have some extra fun with them by making them into different shapes!
May 26, 2011
There is something wonderfully uplifting about the process of gently simmering an egg, pulling it out of the water, cutting off the top, then sitting down with this single egg and spooning it out of its shell.
May 25, 2011
This Carrot Cake Oatmeal does involve a bit of work in grating the carrot... but you could use pre-shredded carrot if you have it on hand.
May 24, 2011
I was absolutely craving Linguine alla Vongole (linguine with clams) last night. I don't know why, but sometime at around 3 P.M. the image of lovely clams, nestled in a pile of lovely pasta, covered in copious amounts of wine and garlic wouldn't stop nagging me.
May 23, 2011
I have enjoyed this mixture as hot cereal a couple times. Lauri suggested that she puts coconut oil in her hot cereal. She said it gives and extra creamy texture, and I agree.
May 22, 2011
If given a choice between macaroni salad and potato salad, my husband will choose macaroni salad every time. Me...I am more of a potato salad kind of gal
May 21, 2011
Almond butter takes a close second to peanut butter in the rankings. Especially fresh homemade almond butter. You can taste the TLC.
May 20, 2011
I have officially declared that the week of March 22nd, 2011 shall forever be known as Brunch Week on 86tr. Why am I doing brunch recipes all week? Because fuck it, thatâ€™s why.
May 20, 2011
This bold yet subtly delicate brunch concept recipe can be done easily and on the cheap without sacrificing quality or flavor.
May 19, 2011
When the souffles went into the oven, I had no idea what to expect. How high would they rise? How would they taste?