Other Articles
|
http://feeds.feedburner.com
If you like Japanese Curry, that's what Curry-Ya serves, and not much else. There is a pretty long list of options though: pork, chicken, veggie, hamburger, etc. and you get to choose the level of spiciness. I chose the Seafood Curry (hot), which comes with a large shrimp, 2 scallops, 2 pieces of calamari, a few string beans, and a strip of red pepper. All of it is cooked perfectly. (I'm quite impressed.)
|
http://forfood.rezimo.com
I have been meaning to try to make falafel for quite a while now. A few months ago I came across a really cool blog called The Hummus Blog. So, I knew any recipe they had in regards to falafel would be good.
I was so surprised how easy it was. Why did [...]
|
http://www.theamateurgourmet.com
Charlie Trotter Superdud and it set off a storm of comments from hundreds of subscribers, some of whom were well known entities in the food world (Anthony Bourdain among them.)
After t
|
http://rovinggastronome.com
Damn right, it’s better than yours!
Yours is the stuff they make jokes about–terrible gifts, lasting for years, etc.
Mine, however, will show the world that fruitcake is actually really delicious.
Never mind that I’ve never made it before. This is my family’s recipe. I remember how we’d make a batch, months ahead, and [...]
|
http://onceuponafeast.blogspot.com
Actually, I was looking for a post I thought I wrote about a great neighborhood restaurant called Brooklyn Warehouse (won Best New Restaurant, 2008 in Foodtv's Food For Thought and I was sure I wrote about it here since we eat there more than any other restaurant in Halifax.
|
http://feeds.feedburner.com
Teaching kids how to use chopsticks can be tricky. Bug has used a variety of different learning chopsticks that I picked up in local Asian markets, but this weekend I came across a cheap and ingenious workaround that uses regular disposable chopsticks, the paper chopstick wrapper, and a rubber band. A tip of the hat [...]
|
http://www.aspoonfulofsugar.net
Do you ever feel like the Universe is messing with you? Taking the piss maybe, just a little bit?
Every November, I make a little tour of greengrocers and farm shops, hoping against hope that they will have quince. They never do, which always baffles me as surely the quince is quince-essentially English? It was certainly [...]
|
http://www.bexn.net
As i've stated Essene stocks all of the flavors and Bella Vista Natural Foods stocks two. We even saw Celebration Roast at Whole Foods; we'll get around to trying that soon.
|
http://www.theamateurgourmet.com
best way in the world!) on a cold winter's night in November. And then, flipping through the channels, I stopped on the Food Network (surprise, surprise) and there was Rachael Ray making a stuffing.
Normally, I wouldn't care to watch Rachael Ray make a stuffing but the
|
http://plainolfood.blogspot.com
|
http://foodandthoughts.blogspot.com
|
http://feeds.feedburner.com
Lon's not a big fan of pumpkin. I like pumpkin but I don't like pumpkin pie. So, for Thanksgiving, I had to come up with an alternative. This is a beautiful cake and perfect for those who don't like things too sweet. The light cake, mildly pumpkin flavored, is topped with tangy cranberries and crunchy pecans, a very adult cake (but I bet kids will like it too).
|
http://edibletulip.typepad.com
|
http://www.accidentalhedonist.com
Having covered, followed, and consumed food media for near five years now, I've been able to see trends come and go. So much so, that now I'm starting to see that old themes and memes that were tried in the past are being trotted out again as a new.
The latest rehashing comes from McDonalds, who clearly see that being noted as purveyors of unhealthy food is a bad thing. So once again, they're starting a PR campaign that
|
http://feeds.feedburner.com
It is here! The week of Thanksgiving, where you stock your fridge and pantry and start making food. I just made this Brandied Cranberry Sauce, brimming with notes of orange (recipe follows). It keeps for days in the fridge.
If you haven’t figured out your whole menu, or are looking for last minute inspiration or simply [...]
|
http://feedproxy.google.com
It’s Mona and my turn to demonstrate in the South Arm Community Kitchen. Mona made a German dish called Barley Chicken Stew for the main dish while I made Malaysian Fruit Rojak for dessert. I had blogged about the Fruit Rojak here.
The Fruit Rojak was accepted well even though it is a little [...]
|
http://feeds.feedburner.com
I read about they claim that the Banana Cake with Cream Cheese Frosting is one of the best cupcakes in NYC, I was certainly curious. I've almost given up on NYC cupcakes, finding I much prefer ma
|
http://thehappysorceress.blogspot.com
|
http://www.hellchef.com
|
http://www.jasonandshawnda.com
When something I’ve baked invokes “No. More. Wire. HANGARS!”" a la Mommie Dearest, I know it’s time to put down the wooden spoon and back away from the oven.
With this last batch of muffins, I think I might just be all muffined-out. I’m not sure I can eat another one. If it’s true, that you [...]
|
http://mtkilimonjaro.blogspot.com
|
http://teaandcookies.blogspot.com
|
http://forfood.rezimo.com
I know I rarely post twice in a day, but I am so excited about this find that I had to share it with you!
So, one this I never mentioned is that for my birthday my mom gave me this awesome book: Food Styling For Photographers (if you buy it through my amazon store, [...]
|
http://wellfed.net
Posted by Cate O’Malley on Paper Palate.
I have been a fan of Katie Brown since way back when. One of the first sound-bites I heard from her was when she said that when she makes mistakes in front of the camera on her show (The Katie Brown Workshop on PBS), she wants the cameramen to [...]
|
http://wellfed.net
Posted by Fumiko Sasaki on A Nice Cuppa.
Someone was kind enough to send me an enormous amount of Kalahari Rooibos tissanes. Camellia Sinensis pure leaf drinkers often turn their noses up at other brews. I happen to spend a lot of time with folks that can?t be bothered to brew up fresh leaves, no matter [...]
|
|
|
