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"Adding to a growing list of deep-fried fair foods is deep-fried watermelon on a stick, offered by Cardinali Family Concessions. Until July 8, 2012, you can indulge in this deep-fried treat at the Cardinali concession stand at the Alameda County Fair in Pleasanton, California."
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"So this week I am going to be pretty excited to dig into my purse and pull out a container of Roast Chicken Breasts with Mushrooms and Artichokes. This is your basic browned chicken, finished in the oven with a soft stock-infused sauce, given a fun twist with artichokes and the greatly underappreciated Worcestershire sauce."
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"It's amazing the transformation some foods can take once they've been grilled. Take watermelon, for instance -- we think of it as sweet like a dessert that's perfect to cool you down during the hot Southern summer. Add a little heat from the grill, some more heat from chilies, and the watermelon slices transform from sweet to savory."
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"At Pirelli's restaurant in Rome, chef Barbara Lynch ate what was, for her, the perfect carbonara: The sauce was bright yellow from fresh eggs, and each rigatoni hid cubes of fatty guanciale. In Boston, where Lynch has five restaurants, she set out to master the dish. Her yolk-heavy recipe is beyond creamy--without cream!--with a heady mix of peppercorns (you can substitute black pepper for all and it's still great). It's unlike any clumpy carbonaras you've had."
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"It must be dragon fruit season. I found an abundant supply of them in Chinatown this week, and I grabbed three of them with the intention of making ice cream. These happened to have red pulp, or rather more like a deep magenta, which makes for a more interesting ice cream color than their white counterpart. Dragon fruit is of the genus Hylocereus, and they’re actually cacti. What’s really cool about them is they bloom at night. Clearly, they are extremely exotic looking. I can’t resist buying them whenever I find them. Their taste is hard to describe; I’ve read people saying that they taste somewhere between a kiwi and a pear or melon. I’d say more on the kiwi side, especially with all the tiny black seeds in the fruit. I also love to photograph them. But the best is making them into a dessert."
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"In the series below titled Carving, Ilian shows his mastery of food photography"
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"when i asked Jessica if she’d like to contribute a food related guest post I didn’t give her any direction because I knew that anything she made would be amazingly tasty. i had a good laugh when she sent me this. i was having a discussion with my brother just the other day about what our last meals on earth would be if we could choose, and of course i said mac and cheese. my mom’s mac and cheese, more specifically, but Jessica’s version looks it might be the winner (probably due to this line: “Aim to use as much cheese as possible! More than you think is appropriate.”)"
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"Can I be honest for a second here? I just don't get why everyone makes such a fuss about chocolate desserts."
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"Ground gingersnap cookies form the crunchy crust of this pie filled with layers of vanilla and chocolate custard."
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"A red velvet cupcake on a food blog is as common as a hotdog at a baseball park these days. But you won't hear us complaining. Luckily, some bloggers have gone a step further and given this rosy confection new life, integrating it into everything from fudge to pancakes to bon bons. We found 18 examples of our favorite red velvet wackiness on the web (with gorgeous pictures to match), so you can whip one up for your Valentine this weekend. Or you can enjoy them in your PJ's watching Friends reruns basking in some hard-earned "me" time. Your choice."
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"Being married for a million years to a Southern man, I have eaten a biscuit or two. Along with grits and okra, they pretty much go with the territory. Not that I am complaining. At all. So, being the loving and obliging Northern wife that I am, I am always on the lookout for the next great biscuit recipe. So when I came across this particular one that involves both buttermilk and bacon, I pretty much knew I had hit the all-time biscuit jackpot."
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"When gooseberries are in season, Redzepi juices them to flavor this dish. Verjus (a tart bottled juice made from unripe grapes) or a combination of white grape juice and cider vinegar make great substitutes."
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"Stéphane Bureaux’s candle is not wax, but chocolate. Place it in the center of the cake and light it. In a few minutes, you’ll have a pool of hot chocolate syrup contained by only a wall of chocolate cake. You can figure out the next step."
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"This is one of my favorite favorite favorite treats of all time, but I’ve always been a little hesitant to post it because it’s so dang easy. Not that we’re not all about easy, but we’re talking easy enough that a really smart monkey could make it. But maybe when I’m feeling grumpy because I’m legally required to wear pants, I need super-smart-monkey frozen treats."
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"This tagine is a mix of Moroccan flavor and an Italian Grandma's Sunday night comfort food. Big, tender balls of ground lamb stewed with shallots, cilantro, fresh mint, tomatoes, garlic, carrots, and ras-el-hanout--a spice blend kicked up with cumin, cinnamon, dried chilies, and rose petals, among many other things. The result is something hearty and comforting, but unfamiliar and exotic."
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"For our BLT bite, we wanted to do something a little different to make the bite interesting and special. Since it’s been so hot, I’ve been craving seafood and trying to make crab, lobster and fish for dinner whenever I have the opportunity. Scallops wrapped in bacon are always delicious, so we thought this time, we would stuff the scallop with bacon instead. We used small heirloom tomatoes and bok choi from the farmers market as our lettuce element. Our scallop BLT turned out colorful and succulent."
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"Are you ready for Easter?"
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"Compound butter is one of the easiest, yet most impressive ways to make a meal more delicious. Even though it's nothing more than softened butter with herbs or spices or other flavorings whipped into it, somehow it achieves a level of refinement that comes across as very impressive (for a barbecue, having a couple varieties to slather on everything makes for a fantastic party)."
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"Here are some chefs' favorite ways to start the morning (or night), from Burmese Pork Stew to Shrimp and Grits."
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"As a working mother of three, food writer Tamasin Day-Lewis knows you don’t have to sacrifice great food because of a busy schedule or tight budget. The Vanity Fair contributor returns to the kitchen this month with Food You Can’t Say No To, her latest book of tantalizing, feel-good, and practical recipes that range from updated classics to original culinary creations. Here, her simple steps to preparing a mouth-watering Italian sponge cake layered with sweet cream and fresh berries, which is sure to satisfy cravings for both sweetness and summertime."
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"This is simply sublime. The desert is deliciously light in taste and velvety in texture with a burst of summer sweetness from the fresh berries."
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"This simple but clever cupcake made me giggle. Kelly's overturned cupcake crushed the Wicked Witch of the East, just as Dorothy's house did in The Wizard of Oz."
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"Carrots + Olive Oil + GARLIC! It's amazing!"
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"This sheet-pan dinner is perfect for weeknights."
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