To thoroughly enjoy the glory that is Top Chef D.C., we welcome comedian Max Silvestri, who will be here every week to take us through season seven.
This week's episode is entitled "Power Lunch" because it's still the 1980's up in here. I... about 3 hours ago From Eater National
Here’s my mellow post about the Mellow Bakers‘ July Breads. I managed to bake all three breads – YAY! My absolute favorite this month were the Bialys – I made them today and they were a big hit around here.
70% Rye with a Rye Soaker and... about 1 hour ago From Family & Food & Other Things
Filed under: Drinks
Photo: divya_, Flickr
Long before we gulped down something called sangria, sangaree was a favorite tipple -- made with wine, spirit, or beer diluted with water, sweetened with sugar, and spiced with nutmeg. Sangria could... about 1 hour ago From Slashfood
It would definitely be a novel and fantastic plan to prepare an authentic Native American meal for your family!! I did this just a few days ago and my girls just loved it, of course it didn’t take too long for them to start fighting about who... about 1 hour ago From iFood TV
This French inspired dessert blows my mind. There’s something about the combination of fruit and cake that just makes me all warm and fuzzy inside. Oh wait, maybe it’s just because I’m hungry. Either way, this Upside-Down Orange Cake recipe... 44 minutes ago From FOODBEAST
I haven’t been cooking or eating out lately so there has been a dearth of posts of LS’sG2L. What can I say, I have just been too lazy. In fact, the sleepy days of summer have kind of made it impossible to do anything besides read so I... about 1 hour ago From Lazy Smurf's Guide to Life
The Chef: AbbyThe Menu: A creative, stick-to-your-ribs chili made of savory, spicy ingredients including collard greens, diced tomatoes, zucchini, black beans, kidney beans, pinto beans, and pieces of Frankie's famous, saucy vegan spare ribs.... about 2 hours ago From Caf
Yesterday's Mint Plaza Farmers' Market ― overall a smaller, somewhat tidier version of Heart of the City, happening simultaneously at Civic Center ― offered a chance to buy bread from two ... About 1 hour ago From SFoodie
As you probably know, the government requires that manufacturers list wheat on the ingredients label of any appropriate product. There is no requirement to list barley, rye, or un-certified oats.
The Celiac Sprue Association is encouraging... about 1 hour ago From Gluten Free: The Celiac Site
With the help of ready-made crepes, you can have a vegetarian French-inspired feast in a matter of minutes. The filling is a mixture of zucchini, green beans, corn, ricotta, and monterey jack cheese. It's rich and creamy, but not too heavy to... about 2 hours ago From Yumsugar
I feel a little guilty posting this recipe because it came from the Peter Pan website. I'm a JIF girl and always will be so of course I substituted JIF for the Peter Pan. Now, if we can all get along here and no one reports me to the NCPPBR... about 2 hours ago From The Other Side of Fifty
Combine first 3 ingredients; set aside.
Cream butter and sugar till light and fluffy.
Beat in eggs, one at a time; stir in bananas and milk.
Add dry ingredients, all at once, stirring just till moistened.
Turn into greased 9x5x3-inch loaf pan.... about 2 hours ago From iFood TV
By Lenn Thompson, Executive Editor
This month's New York Cork Club selections are Sheldrake Point Vineyards 2008 Gewurztraminer and Herman J. Wiemer 2008 Dry Riesling, who great summer sippers that will pair with the hot temperatures we've been... about 2 hours ago From New York Cork Report
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Chicken on the grill or smoker is one of the standard meals prepared in the backyard. During the summer I notice the sale price of a whole chicken is generally about 1/3 less than purchasing a chicken already cut up and packaged. I like... about 3 hours ago From Sizzle on the Grill
The chicken-style seitan in these soft tacos gains a deep red color and distinctive flavor from a marinade with achiote, also known as annatto. For a little achiote illumination, here’s Harold McGee, in On Food and Cooking:“It is the seed of... about 1 hour ago From Vegan for the People
The grandees at Bravo won't let us in on their exit interview bukkake. Don't make us none. We're still going to be interviewing the Top Chef flunk outs. Just in our minds.
Andrea, your time on Top Chef seemed to consist of one small... about 1 hour ago From Eater National
My sister came to visit yesterday (she lives aaaaallllllll the way over in Denmark) and brought me vegan chocolate! Not just any vegan chocolate, but wafer thin chocolate intended to be placed on warm bread so it melts, and then you eat it. And... about 1 hour ago From Happy Vegetable
Heat oven to 425°.
Prepare pastry.
Mix cherry pie filling and pineapple tidbits.
Turn into pastry-lined pie pan.
Dot with butter.
Cover with top crust, which has slits cut in it; seal and flute.
Cover edge with 2- to 3-inch strip of aluminum... about 1 hour ago From iFood TV
In a 6- to 8-quart pan over medium heat, cook the onions, celery, garlic, parsley, and bay in oil, stirring, until vegetables are very limp, 15 to 20 minutes.
Add beans, ham hocks, water, and broth.
Bring to a boil over high heat, then cover and... about 1 hour ago From iFood TV
This vintage recipe was clipped from a newspaper and pasted onto an index card, date unknown. I’ve typed it below along with a scanned copy. Medium Hot Peppers Wash and cut peppers, remove seeds and drain; pack in sterile jars. In each jar put... about 1 hour ago From Recipe Curio
Note: I'm away from my computer for a while, so I'm re-posting some of my favorite items from the past years. Enjoy--I finally got my hands on Bud's American Ale, which seems simultaneously to be: 1) over-compensation for a company that's no... about 2 hours ago From Beervana
TeaGschwendner is one of my favorite sources for Indian teas, particularly first- and second-flush Darjeelings. They have a large variety of flavored teas (which I shall not be reviewing on this site), as well as a number of unflavored greens... about 2 hours ago From Teaviews
You won’t find anything good to eat in Turkey, people warned me.
Well, I don’t know how fair or accurate that assessment is. Few things in life can be summed up with such absolutism.
Physically and gastronomically, Turkey straddles East and... about 3 hours ago From the ulterior epicure
Combine strawberries, banana, and pineapple in container of an electric blender or food processor; top with cover, and process until smooth.
Stir in pecans and flavorings. About 1 hour ago From iFood TV
My mom recently dug up some old recipes from my grandma and found this gem. Turns out I'm not the only person in my family who loves unique ice cream flavors. The recipe calls for halvah, a Middle Eastern dessert made out of sesame paste,... about 4 hours ago From The Frozen Fix
Spending a fetid weekend cooped up in a kitchen sounds dismal right now, but it'll be all the rage come fall. New York and the French Culinary Institute can make your dreams of hands-on lessons with some of the city's best chefs come true on... about 2 hours ago From Grub Street New York
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The word Artisan is often applied to many gifted craftsmen and women across a variety of creative arts. From woodwork to pottery, the term conjurers up an image of a master at work, developing and honing the object of their attentions into... about 2 hours ago From Cask Strength
This is a forever favorite Mango Kulfi recipe of mine - but tweaked up a little bit.I've been making this mango kulfi for many years now for our big parties. I make them and pour them into small individual cups and freeze them. Those little cups... about 2 hours ago From Mriganayani
July is nearly all gone and for me it went way too quickly. I had a nasty cough for most of the month and was bogged down with work. However, I did go to a baseball game, watched a drive-in movie from the back of a pick-up truck and drank beers... about 2 hours ago From Everybody Likes Sandwiches
You should never confuse Taco Bell with authentic Mexican food… ever. So when the fast food Mexican mega-chain goes for a taste of legit Mexican tacos, we will all point and laugh. Even though I say this, I take Taco Bell for what it is... about 3 hours ago From GrubGrade
Regretfully, I don’t have a subscription to Jancis Robinson’s subscription-only blog but a friend cut, pasted, and sent me a post on Jancis’s blog by British wine writer Monty Waldin (above), who commented on the Rivellation that “80% of... about 2 hours ago From Do Bianchi
Could this very-fancy-but-kind-of-depressing cooking video be the future of food magazines? Maybe! Or at least, that's the idea. Photographer William Hereford thinks print could make the aesthetic leap from page to iPad with this combination of... about 1 hour ago From Eater National
1. Preheat the oven to 425° In a small bowl, mix 1 tablespoon of the polenta with the Parmigiano-Reggiano. Generously butter an 8-inch glass or ceramic baking dish and coat it with the polenta-cheese mixture.
2. In a medium saucepan, bringthe... about 1 hour ago From iFood TV
“Everybody drinks it, but very few people leave in good condition.” —Aldo Fedrigini of Mojave in Astoria, regarding his habañero-infused “Punisher” shot. [YouTube]
Read more posts by Daniel... about 1 hour ago From Grub Street New York
This handwritten recipe was found in a large collection, date unknown. I’ve typed it below along with a scanned copy. Zucchini With Sausage Fry out 1 lb. pan sausage Saute 3 med. onions (sliced) Layer in a 13 About 1 hour ago From Recipe Curio
1. Heat oil over medium heat in a large skillet or wok. Add sesame seeds and cashews; stir-fry for 2-4 minutes, or until toasted.
2. Add peppers and leeks; stir-fry for 2-5 minutes. Stir in turkey and cook for 3-6 minutes, or until vegetables are... about 1 hour ago From iFood TV
1. Coat spareribs with cornstarch and marinate in rib sauce.
2. Transfer ribs to a pyrex pie pan. Top with chili pepper slices. Steam over medium-high heat for 12-15 minutes About 1 hour ago From iFood TV
We have full faith in the culinary opinions of our stalwart critics, Adam Platt, Rob Patronite, and Robin Raisfeld, but sometimes what we really want to hear is what the average diner has to say. So we turn to nymag.com's restaurant user reviews... about 2 hours ago From Grub Street New York
To prepare the halibut packages, have a bowl of ice water ready.
Bring 3 quarts of water to a boil and blanch the lettuce leaves for 2 seconds.
Immediately scoop up the leaves with a slotted spoon or wire strainer and plunge them into the ice... about 2 hours ago From iFood TV
Saute' onions and leek in butter, add beans, potatoes, tomatoes and broth, cook about 15 minutes.
Add spaghetti, salt and pepper and cook until done, approximately 10 minutes.
In a bowl, mash garlic and herbs together, add egg yolks, tomato paste... about 2 hours ago From iFood TV
2 oz Beefeater 24 Gin1 oz Lillet Rouge1/2 oz Lapsang Souchong Tea SyrupShake with ice and strain into a cocktail glass. Garnish with a lemon twist. Recipe was provided by the bartender serving it, although I found a 1 1/2:1:1/4 recipe in one of... about 2 hours ago From cocktail virgin slut
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