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RECENTLY SUBMITTED ARTICLES
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Kipirult arccal, lefagyott lábujjakkal, és hótól átfagyott kézzel érkeztünk haza, és nagyon örültem neki, hogy ilyen el?relátó voltam, hogy bekészítettem a süt?be az ebédet. Tudom, hogy sokan nem merik otthon hagyni a bekapcsolt elektromos süt?t, lehet, hogy nekem se kéne, de bevallom nagyon jól m?ködik a rendszer, hogy reggelente bekészítek valamilyen egyszer? ételt, elmegyünk sétálni-kirándulni-szánkózni, és mire hazajövünk meleg ebéd vár. Ha nem tennék így, akkor vagy rendelhetnénk pizzát ebédre, vagy ebédelhetnénk egy étteremben, de amikor hatalmas saras hókupacok potyognak a hótaposómról, ...
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| Paul | Tue 15:50 pm (27 minutes ago) |
I opened a tin of tuna, put half of it onto a plate, then added balsamic vinegar and olive oil, to my usual tastes. I then mixed these things together. To this mixture, I added freshly-ground black pepper, then diced cucumber and tomato and some red pepper. Pumpkin seeds added a different texture and the twist was a squeeze of lime juice, straight from half a lime that I’d been saving in the fridge. Alongside the Australian Chardonnay from 2008 at 13%, this was a treat for an incredibly quick, healthy and tasty dinner. Then I rushed out for the ...
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| gigi | Tue 13:48 pm (2 hours ago) |
Copyright © 2010 hoyummy.com. Visit the original article at http://www.hoyummy.com/2010/02/08/review-joyeaux-cafe-restaurant/.I needed to buy lunch one weekday and luckily for me, both Craig and Edith were in the same boat. Since it was a cold and rainy day, we decided to go for pho and Edith mentioned that she found a pretty good place downtown called Joyeux Cafe and we wouldn’t have to walk very far.
From the outside, you would never guess that there was pho or Vietnamese food instead. I have actually walked ...
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I bet my home brewer is keuriger than yours. (c)Gerrit Jan Groothedde
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Sorry my friends, I missed La Chandeleur!I forgot to share with you this French tradition last Tuesday February 2. Candlemas is a catholic holiday. In France, crepes are served on this day. The tradition is to toss the crepe in the air (see picture below) with your left hand while holiding a gold coin in your right hand to have wealth throughout the year.All this is history and legend, but crepes remain!Crepes originated in Brittany, where savory and salty ...
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| Katie | Tue 13:06 pm (3 hours ago) |
The other night I felt like grazing...no heavy meal needed. We had gone out to lunch, so I wanted something light and easy for dinner. I made shrimp scampi for my some, a variety plate for my daughter with all her favorites, and crostini and a ratatouille-type dish for my husband and myself. It was different and fun. Everyone was happy and it wasn't much work. ...
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| Kirk K | Tue 12:43 pm (3 hours ago) |
On a recent trip to the SGV, while driving across San Gabriel Boulevard on Valley, I noticed a new restaurant had sprouted up. What was once a Spike's Teriyaki Bowl, is now something called Yunnan 168.
Even though it was pretty early, we decided to stop by and grab a "breakfast" of sorts. The interior looks brand new but kinda generic..... and of course the 'B' DOH Restaurant rating was hung with care.... as if it was a badge of courage....
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| Kathy | Tue 12:31 pm (3 hours ago) |
...to have a Sicilian slice at Two Boots for an early afternoon snack......and a margarita slice at Artichoke for late afternoon snack. Even if you drank Diet Cokes on both occasions. And even if you had (some pretty glorious) cookies by Dorie Greenspan in the morning, and brioche in the afternoon, and lots of chocolate and cheese the hour before ;) Happy Monday!...
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Cardy, das eigenartige Distelgewächs hat derzeit gerade noch Saison. Zur Ernte im Herbst werden die bis zu 1.5 m hohen Stauden zusammengebunden und vor dem ersten Frost ausgehoben, eingeschlagen und in ein dunkles, isoliertes Kellerverlies gesperrt. In den folgenden Wochen produzieren die stachligen Stangen aus dem Innern heraus grünlich bleiche Triebe, die, wenn alles klappt, vor Weihnachten in den Verkehr bzw. Verzehr gelangen. Wer findet, darf sich glücklich schätzen, hier gab es sie beim italienischen Gemüsehändler am ...
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| admin | Tue 10:31 am (5 hours ago) |
It was Super Bowl Sunday and we went to some friends house to watch the big game. Knowing that there would be buckets of creamy dips and finger lickin meats we decided to make something that would cleanse the pallet. As most football party buffets are loaded with salt and fat, we felt that acid was the go. Tart sweet lemon after smoky fatty chicken = ahhhhhh
The recipe is adapted from Ina Garten’s lemon bars recipe in Barefoot Contessa Parties!, a ...
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Because I'm into cooking and grilling, I get get a lot of gadgets as gifts. I've received digital thermometer grilling forks, a garlic press shaped like a parrot, cutlery sets, a couple juicers (maybe I'm vitamin deficient), etc. This past Christmas, my brother and his family added to my collection by giving me a grilling basket ostensibly so I can "stir fry" on the grill. As much as I appreciate the gift, and I do, there's no way I'm going to stir fry in that thing. The fact is, I can't. It's not built for it. Stir frying involves high...
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Let me introduce to you the best darn cookie I have baked in a year. A YEAR! The pistachio cookie.
My latest food obsession is a flavor I never really frequented as a kid: pistachio. It's the flavor the kid world loves to ignore, because it doesn't look nearly as exciting as a giant candy bar or a bag full of sugar. Makes sense. Pistachio is like the quiet kid in school--dull on the surface, but if you take the time to get to know him, he turns out to be ...
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| Joe | Tue 9:29 am (6 hours ago) |
Do you shy away from certain ingredients because you think they are too much trouble to bother with? I used to be that way a few years ago with one... phyllo dough! I always seemed to stress out, thinking it would dry out, crumble or just be a pain to control when working with it. I got over that pretty quick once I gave it a few tries and realized it wasn't going to destroy the dish if a sheet here or there tore or if it didn't look perfectly layered.It comes frozen and ...
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| Shilpa | Tue 9:27 am (6 hours ago) |
I am using salmon a lot these days, because of the high Omega-3 content in this fish. Usually I bake it or make some spicy dry dish, something we both really enjoy. This time, I wanted to try it in this spicy gravy. This was inspired by a fish gravy I tasted at an Indian [...]
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| Paolo | Tue 9:05 am (7 hours ago) |
MIAMI—Per Eater Miami, the father of Spain's legendary alta cocina movement, Juan Mari Arzak, will be attending the South Beach Wine & Food Festival. While Arzak won't be doing any demos, he will be at the private chefs' after party at the Tides Hotel following the Bubble Q and Best of the Best events. [Eater Miami]
LOS ANGELES—Above, Eater LA takes a long look at The Surly Goat, the new West Hollywood bar/lounge from heavyweights Ryan Sweeney and Adolfo Suaya. Along with tufted banquettes, beer posters, and a stuffed goat head, there are also ...
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· Food Trucks: Who Needs 'Em? [CH]
· I Don't Care For Cambodian, Chinese Or Ethiopian Food. You? [Yelp]
· Serious Eater Feels Sluggish After Eating All That Super Bowl Food [SE]
· Despite El Bulli's Closing, New Cuisine Is Not Dead [eG]
· Dream Dinner Guest: Easily Lidia Bastianich [SE]
· Watching The Who On The Super Bowl Prompted Ice Cream Cravings [Yelp]
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Click to Play
Kelie and Faye try to figure out how to inspire Samantha to cook more than pasta and jarred sauce at college.
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| Paolo | Tue 8:10 am (8 hours ago) |
L to R: DJ Paul, Puck, and Juicy J.
Believe it or not, (Academy Award winning) rap group Three 6 Mafia stopped by the Wolfgang Puck cover shoot for the new issue of The FOOD Magazine. Assuming they just weren't in the neighborhood, they were likely getting the buzz going on their upcoming reality cooking show. Anyway, the shoot took place at Spago in Beverly Hills, so after it went down, the rappers joined Mr. Wolfgang in the kitchen to make steaks. Naturally.
· The Food Magazine [Official Site]
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1 Put the sausages in a nonstick pan with a drizzle of oil the shallots 23 sprigs of the rosemary and a few pinches of salt and black pepper Toss gently and place on a medium heat Cook for about 20 mi...
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In this edition of The Five Food And Dining Videos That You Need To Watch Today, Michael Voltaggio makes some serious applesauce using the microwave, Jamie Oliver schools us in how to treat your loved one right on Valentine's Day, Guy Fieri endorses his line of Kulinary Gansta knives, and much, much more!
1) Mikey Volt Makes Applesauce in the Microwave: The newest Voltaggio Brothers video is up! In this installment of the video series, Michael continues to champion the microwave as a legitimate cooking tool, by showing us how to make some ...
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| Kevin | Tue 7:36 am (8 hours ago) |
It is always nice to come across a tasty new food and my latest discovery is this shrimp po' boy that I came across on Ezra Pound Cake. This was the first that I had heard of the po' boy but you really can't go wrong with a spicy grilled shrimp sandwich all smothered in a tangy mayonnaise based sauce. A po' boy is a sandwich from Louisiana that is served in a baguette. Po' boys can be filled with ...
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| Pearl | Tue 7:35 am (8 hours ago) |
Green salad of spinach, arugula, feta, tomatoes and sesame seed citrus salad dressing.
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| Lisa | Tue 6:55 am (9 hours ago) |
If you want to impress your friends with baked goods, then I highly recommend these sweet, yet somewhat savory cornmeal muffins. The first time around, I misread the recipe and included significantly less cornmeal than the recipe called for! The muffins still worked out and I am inspired to come up with a cross between the sunken, moister version I originally served up and the chewier version that is more aligned with the original recipe. For dinner, a thick and creamy baked ...
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| Madsen | Tue 6:41 am (9 hours ago) |
I gave a talk to sixth-formers at the Down’s School at Compton in Berkshire. They are a bright lot, asking intelligent questions. Afterwards I was taken for lunch with the head of economics and three of the students. We went to the nearby Compton Swan, a pub-restaurant which serves pretty decent food. We all chose from the bar menu, but ate in the restaurant part. I chose garlic mushrooms with pan-fried chicken breast. It was done just right with an extremely tasty sauce, and I thoroughly enjoyed it. With it I ...
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I'm insanely proud of the coffee I make at home. I have the usual assortment of coffee machines, some slowly decomposing in cupboards, others gathering dust by the kitchen window. All at sometime have been urgent, necessary purchases and all have been superseded by the next stovetop, filter holder, french press or espresso machine that was going to revolutionise the way I made coffee at home. Then I gave up. There's no point, I figured. I can just get a cup of ...
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| Paolo | Tue 6:15 am (10 hours ago) |
Next time you happen to find yourself in a Filipino karaoke joint and you're wondering which song to pick for the next little melody, given that police have a subcategory of crimes called the “My Way Killings,” the answer should never, ever be a Frank Sinatra song. [NYT]
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Last night, Momofuku's David Chang hosted a kickoff fundraiser at his newest NYC resto, Ma Peche, for Alice Waters' latest Edible Schoolyard project, which will be the first in the New York area. Chang— who is on the advisory board with other food world folks like Michael Anthony, Danny Meyer, Ruth Reichl, and Michael Pollan—said he emailed Alice early on about getting a new program set up on the East Coast, and she immediately sprang into action. At the event, Waters spoke of the virtues of learning science from making an omelette, ...
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My chicken guy at the market is a very sweet fellow who doesn´t mind selling me only half a chicken. Free range chickens are so big that even half is over a kilo, and that´s a lot of chicken for me. Not that I dislike chicken, but I do find it hard to be fascinated by it. However, stomach flu being what it is, and my baby being now in the grip of it, chicken breast must be gently poached....
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| Paolo | Tue 5:00 am (11 hours ago) |
According to the New York Times, Houston's dining scene has been doing some growing up lately. Gone are the gilded upscale eateries, and in their stead are "a world-class food scene and a rising generation of culinary stars." Restaurants like Reef (pictured) and Stella Sola get name-dropped, but the most interesting part of the article might be the musings on the factors that make a burgeoning restaurant scene: ethnic populations, embracing local agriculture, and perhaps most notably in Houston's case, a "notorious" lack of zoning laws that make it easy for restaurants. [NYT]
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Holy Shit.
What a game. What a night. What an incredible thing to experience after 35 years as a fan of the Saints. I really didn't know how the city would react if we lost. I think we'd have been despondent this morning. I think it would have put something of a damper on Carnival. Happily, I'll never know, because the Saints won the game, and won it handily.
Not to get all football nerd, but on Sunday morning, I watched a show on ESPN called "The Sports Reporters," and one of ...
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You can cry about all the rain. (And I do.) You can sit in front of the blazing fireplace and pray for July. (And I do.) You can yearn for lettuce and tomatoes and summer squash. (And... yes.)But, jeepers, woman, it's folly not to love the seasonal fare. (And I DO!)These potatoes came out of the ground in our yard the other day. We had left them in the dirt, as an experiment in "cold storage" without digging. Well, ...
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| Paolo | Tue 4:30 am (11 hours ago) |
The nominations for the 2010 James Beard Awards won't be released for a little longer, but here, today, the JBA Foundation has named its five honorees in the America’s Classics category, awarded to restaurants with "timeless appeal, beloved for quality food that reflects the character of their community" and "have carved out a special place on the American culinary landscape." Everyone got that? Good, now let's take a tour of the geriatric ward (joke!) to visit the five honorees: Mary & Tito's Cafe (Albuquerque), The Bright Star (Bessemer, AL, pictured here), Al's French Frys ...
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Understanding that a lot of Top Chef fans wish that they could live the lives of their favorite cheftestant, a New York-based tour company has started offering an "interactive" Top Chef food tour of Manhattan. In addition to leading TC fans willing to plunk down $45 to various grocery stores and restaurants featured on the show, the tour offers the promise of meeting a real, live, former cheftestant -- Season 4's Nikki Cascone!
How does the tour company arrange for the group to meet Nikki? By showing up to her restaurant ...
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