Get flash to fully experience Pearltrees
Jerky Hut beef jerky comes in three flavors: Sweet, smoked, and teriyaki. Each jerky flavor is available in four heat levels: Mild, cracked black pepper, crushed red chiles, and habanero pepper. If you forget, just check the labels...cowboys are C-O-O-L and cowgirls are H-O-T! Jerky Hut uses a prime cut to make our beef jerky.
By RACHEL WHARTON Justin Walker for The Wall Street Journal, Food Styling by Karen Evans, Prop Styling by Martha Bernabe From top left, clockwise: Blue cheese potato salad; Butterflied grilled chicken with spicy watermelon glaze; Fresh corn and polenta cornbread; Rum and coke ribs; Cabbage kohlrabi slaw with Salsa Verde Luckily, the old adage that simpler is better is especially apt when it comes to outdoor cooking. You can make a perfect barbecue by sticking to a few American classics.
We take as much care in shipping your order as we do in making your delicious desserts. Q: How is my order protected during shipment? A: Fresh product is carefully placed into a gold gift box, secured into place with a clear glassine liner, topped off with the gold box lid and then packaged in a secure cardboard shipper box. Q: What shipping options are available?
Los Angeles, you've waited too long for your unfried, gluten-free -- maybe even vegan -- doughnut. Finally, on Wednesday morning, the baked faux doughnuts of Fonuts will be out-of-the-oven ready to feed your wheat-tolerant but doughnut-yearning body. Bakers-in-crime Waylynn Lucas and Nancy Truman will open their West Third Street bakeshop tomorrow. Two words: chorizo cheddar. Be ready to utter the following: "I'll have the chorizo and cheddar fonut, please."
EVENT: Patrick’s Post-Election City Visit VENUE: Phoebe’s Apartment, Flatiron PARTY SIZE: 3 TYPE: Casual Weekend Dinner MENU: Baked Gnocchi with Pesto, Peas, and Pancetta; Spinach Salad with Avocado, Red Onion, and Toasted Pecans; Gummy Delights SHOPPING: Rafetto’s-144 West Houston Street; Economy Candy-108 Rivington Street BUDGET: $20 As our recent blurb on The Feed Bag reminded us, we aren’t the only ones retreating to our small kitchens to drink and eat away the bleak New York Times headlines. Now that the initial high of Election Day has worn off, our conversations have once again turned from Michelle Obama’s J. Crew couture to the economy, and I find myself adding extra cups of cream to my sauces, and doubling the sugar intake at the end of the meal to compensate for the scarcity elsewhere. I hate the topic of my 401k almost as much as politics in general and try all sorts of tactics to avoid these conversations in the comfort of my home.
The Fried Chicken to End All Fried Chicken There are, by my count, at least seven levels of fried chicken. The worst of them is good; the best, which I waited forty-four years to find, led to what can only be called an out-of-body experience.
Now, I have a chocolate chip cookie recipe that I swear by. I love it, I think it is incredible, and I haven’t changed my mind about that. However, as much as it pains me to say it, these chocolate chip cookies by Jacques Torres are absolutely, without a doubt, the best chocolate chip cookies that I have ever made or tasted in my entire life.
As a curious home cook, I'm always looking for new ideas. One place that consistently provides great stuff is an online community for home cooks called Food52 . The site is run by Amanda Hesser and Merrill Stubbs, and has just published its first cookbook with recipes created by members of the community. One of the cooler ideas I've come across from Food52 is the method of removing the backbone of a chicken and laying it out flat in a pan to roast it. The method and recipe , posted by Merrill, produced a juicy, evenly cooked whole 4-pound chicken in less than an hour.
Torta Caprese! Did you know there were more Italian desserts than only Tiramisu? :p This is one of them, I've also noticed that Italian recipes use a lot of almonds!
Making butter is easy with a food processor, and it produces a light fresh taste. You will need: 1-2 cups heavy whipping cream, or double cream (1/3 liter) (preferably without carrageenan or other stabilizers) Fit food processor with plastic blade, whisk, or normal chopping blade. Fill food processor about 1/4 - 1/2 full. Blend.
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly total prep 1 1/2 cups all purpose flour 2 tablespoons light agave syrup 1 teaspoon baking powder 1 egg 4 tablespoons olive oil 3/4 cup milk 1/2 cup quinoa, uncooked 1 cup water 2 medium bananas, mashed Preheat oven to 350. Line a 12 cupcake pan with cupcake papers. Combine flour and baking powder in a large bowl.
Ah, the hazelnut, also known as the filbert or cob nut (please, don’t call it a cob nut, that’s weird). Some may think, “Oh, hazelnuts? You mean Nutella?” Yes, the Italian chocolate-hazelnut spread is undeniably delicious, but no, hazelnuts weren’t born in a jar. Here at Endless Simmer we are determined to open your minds (and mouths!)
Josh’s brother is visiting us from California and we are having a great time. Caleb sure loves having his uncle around and I love having another person to feed:) The other day the guys wanted a snack so I whipped up a bowl of guacamole and made homemade baked tortilla chips. The guys were still hungry so I offered to make grilled cheese sandwiches. There was still some guacamole left so I asked them if they wanted a Guacamole Grilled Cheese Sandwich. I don’t know if they were crazy about the idea, but agreed to try it. Guacamole Grilled Cheese Sandwiches sounded good to me:)