Other Articles
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http://www.vittlesvamp.com
RUB - Righteous Urban BBQ - earlier tonight with a similarly 'cue smitten pal.
We were both hoping that a half slab of th
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http://plainolfood.blogspot.com
Because we ate dinner out. ;) We went to El Sombrero, one of our favorite restaurants, and I had Carne Con Hongos, tender slices of beef with onions and mushrooms and served with beans, guacamole salad, and flour tortillas. To help keep the carb count under control, I ate only a small amount of beans and none of the tortillas but the meal was still delicious and filling.
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http://rovinggastronome.com
It’s freakin’ cold. At this point, most people start waxing lyrically about hearty winter soups.
But I don’t really like soup. Or most soups.
The trouble with most soups is that every bite is the same–this is the huge flaw in the one-dish meal. It’s totally boring. Somehow, even if it’s jam-packed with a bunch [...]
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http://mtkilimonjaro.blogspot.com
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http://everybodylikessandwiches.blogspot.com
A couple of weekends ago, some friends and I, drove out into the country in search of fancy apples. Last year, at the
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http://teaandcookies.blogspot.com
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When lobster is $3.88 per pound, you buy it; especially in New York City. So I wasn't surprised when Jessica and her mom came home with three 1.2 lb lobsters. We were all pleased with how fresh and flavorful they were. As we tore the shells off, we were careful to collect all the of the pieces for stock. Where others may see a garbage pile of shells, we see luxurious stock waiting to happen.
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Well, I couldn’t just leave that drink dangling in London. It was good then, but why not remake it and enjoy it here? I couldn’t just NOT make it. You and I both know better.
“I will have the one with pear, I forget what it is called.”
Because many of the cocktails while delicious, seemed to [...]
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In the Gilmore Park Church Community Kitchen, we had a new member to demonstrate a Persian recipe. Azar is an Iranian and she enjoys the community kitchen as she can learn about food from other cultures and also practice her English. Azar is a beautician and I was told that she does a very good job in threading, an ancient method of hair removal which originated in India and gaining popularity in the Middle and Far East.
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http://www.accidentalhedonist.com
Adding sweetener to beer is probably not on the radar of many folks here in America. Considering the amount of alco-pop drinks that have passed through our collective marketplace, I find this fact a bit odd. I believe this has a fair amount to do with our collective ideal that beer equates to bitterness, thanks in part to our fascination with hops.
Europe has a different perspective on beer, regardless if it's German, Belgian, English, or otherw
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http://www.obsessionwithfood.com
John McIntyre, whose copyediting blog the seasonal cliches of the winter holidays.
I thought that the wine writing community should join in the fun and point out the clunker
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http://wellfed.net
Posted by Patsy Kreitman on The Cook’s Kitchen
Are you pie crust challenged? Do you know someone who makes great pies, but would love a cool gadget to make them even more stunning to look at? Or perhaps you know someone who loves to bake and might enjoy something else to play with next time the mood [...]
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http://wellfed.net
Posted by Cate O’Malley on Fit Fare
Recently I had the chance to try Weight Watchers English Muffin Sandwich. This one clocks in at 4 Weight Watchers points and 210 calories, but what about the taste?
The GOOD: The egg whites were not watery, but firm like they should be. The bread remained fairly soft, which is sometimes [...]
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http://poco-cocoa.com
[Note: If you haven’t seen the movie, or read the books, STOP! Spoilers below…]
Sigh. Swoon. Collapse in a puddle of happiness.
So I’ve been completely consumed by the Twilight series of books, and tonight I was lucky enough to attend the premiere, the second screening EVER of the film, with the director in attendance for Q&A.
What [...]
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http://forfood.rezimo.com
If I have told you once, I’ve told you many times at this point: I live in Germany. And, here there is no such thing as pumpkin pie.
However, there are plenty of pumpkins at this time of year. So, while I cannot go to the store and by a can of pumpkin to [...]
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http://plainolfood.blogspot.com
We got to church last night and realized that it was the night of the church Thanksgiving dinner. Ooops! We both thought it was next week so we hadn't brought a thing. I hate when that happens! The preacher and his wife insisted it was no big deal but we walked to the Hispanic market next door and bought some incredibly large and tasty cookies that pleased the whole crowd. Whew! The food at the dinner was good and the fellowship was great.
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http://jumboempanadas.blogspot.com
These quirks can
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http://goodeatssd.blogspot.com
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http://wellfed.net
Posted by Abbey Lile-Taylor on A Nice Cuppa
Thanksgiving has become quite the extravaganza at my house. Since getting married six years ago, my husband and I start planning our huge meal weeks in advance. Me searching through tons of recipes looking for that new sparkler to add to the ever growing menu, and Drew trying to [...]
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http://www.accidentalhedonist.com
Thanksgiving is my mother’s favorite holiday. It’s always been a big deal in my family, and Thanksgiving day was a major production when I was growing up.
We never had anyone outside our immediate family at dinner, so my mother did everything. She started early and only stopped long enough to have a freak-out sometime in the middle of the afternoon.
Like any self-respecting Sicilian woman who grew up in the 20s, she thinks it’s wrong to make your husband do anything other than pour the drinks and carve the turkey. The turkey carving is legendary in my famil
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http://rovinggastronome.com
Have I mentioned? Book publishing is impossibly slow. It makes my life as a guidebook writer infuriating, knowing that the book I worked so hard on is deteriorating as it sits at the printing press, and then bobs its way back here, on the slow boat from China. And yes, publishers are now actively [...]
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http://wellfed.net
Posted by Patsy Kreitman on Edible TV
Last week?s episode felt a bit rushed with two eliminations and such quick snippets from each chef. This week slowed down a little bit, but not by much. It seems that until they get down to fewer chefs, it?s just too much to squeeze in focusing on the chefs all [...]
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http://rovinggastronome.com
That’s what Tamara called her old galley kitchen. I had one too for a while. It turns out Mark Bittman also has an awful tiny kitchen. Living proof that you don’t need fabulous stuff in order to cook well.
Like Bittman, who says he takes a little pride in the difficulty of it, I like [...]
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