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!
May 18, 2011
Iâ€™m a huge fan of coconut. That said, thereâ€™s a fine line between a great coconut dessert and something that tastes like youâ€™re eating straight from the Coppertone bottle.
May 18, 2011
I’m a huge fan of coconut. That said, there’s a fine line between a great coconut dessert and something that tastes like you’re eating straight from the Coppertone bottle. When the itch came to make coconut ice cream, I obviously went straight to David Lebovitz—the source for all my ice cream quests and non-sunscreen tasting desserts.
May 17, 2011
Sour cream twists, said to be of German origin, combine the flakiness of pastries with the flavor of yeast risen dough. These twists are covered in sugar and then baked until lightly golden. Perfect for afternoon tea!
May 16, 2011
Vanilla cupcakes... Filled with white chocolate ganache... Topped with a delightful strawberry buttercream frosting... Now that I have your attention, let me tell you about these springtime beauties. :)
May 15, 2011
It was indeed easy, fast, healthy and at the same time adding some excitement to my little boy when he discovered an egg in the middle of a toast. Isn't it fun?
May 14, 2011
Sweet Southern Sally. Oh, baby Jesus! I just created Godâ€™s gift. No, itâ€™s not salvation, itâ€™s very clearly, a buttermilk biscuit.
May 13, 2011
This pie...or cake... is DELISH! (I say pie/cake simply because although it is called a pie it is very much cake-like in texture and consistency)
May 12, 2011
Iâ€™m on a serious ice cream rage. Each morning I wake up thinking about what type I want to make next. If it wasnâ€™t for the limited space in my freezer and the potential for extra rolls on my body, Iâ€™m sure I would make a new flavor every day.
May 12, 2011
I’m on a serious ice cream rage. Each morning I wake up thinking about what type I want to make next. If it wasn’t for the limited space in my freezer and the potential for extra rolls on my body, I’m sure I would make a new flavor every day.
May 11, 2011
This might be the weirdest method I've ever used when cooking. I always joke with my cooking friends that Cook's Illustrated just likes to mess with their readers - like "let's add this crazy step and see if people actually do it!" I for one would just like to know how they come up with this stuff.
May 10, 2011
I have a vague memory of my mother serving hard boiled eggs that were purple on the outside. I'm not talking about the shells. I mean that the white if the egg was purple. The color penetrated partway into the white, but there was still some bright white.
May 9, 2011
When I started my new job a few months ago, everyone told me, "Oh, you're not going to be poor anymore!" or "Now you'll be able to go out for drinks (or concerts, or plays, etc.) on the weekends!"
May 8, 2011
Ramsons is also known as "wild garlic" due to its pungent garlic odour, or "bear's garlic" as the brown bears after hibernation, seek it out to cleanse their system. Ramsons has similar medicinal properties to those of the garlic.
May 7, 2011
I didnâ€™t make this dish with very special ingredients to have it looked colorful. Be it yellow, orange, green, lime and black, each ingredient is inexpensive and possibly is among the common leftovers in our fridge.
May 7, 2011
May 5, 2011
Letâ€™s talk about sweetness. Hereâ€™s a cake we made for a Strawberry Shortcake fan. Itâ€™s a 7Ã—4 moist chocolate cake exclusively from our home-based bakeshop and for a sushi lover...
May 5, 2011
May 4, 2011
As for the pound cake sandwich, it was most likely invented by ingenious moms and grandmas looking for ways to use up left over slices of cake. It is currently back in vogue thanks to celebrity chefs such as Gale Gand and Martha Stewart, who have offered their own sweet versions.
May 3, 2011
When I first move to the US, I had problem eating the pork from here. I find them too porky and with a very strong gamey smell. If you see my previous posting I hardly cook with it except for a few dishes, Siew Yoke and occasionally using pork ribs in soup. It took me over 5 years just to get used to the smell and now I think they tasted alright and I slowly incorporate pork into our meals.
May 2, 2011
Its quite apparent that our dear Intern Doug has an interminable amount of energy. I was still padding about the house in pj pants and slippers this morning, coffee cup in hand, when I received an image of Heidi (so sorry ladies, but Heidi is Intern Doug's adorable wife . . .) next to a large, molded French Lemonade Jelly Shot, with the caption "photos from this morning".