Posted on December 15, 2009 by Christina Me and my sweet tooth ! This time I’m offering up a killer sponge candy recipe that you can use for making your wedding favors ! If you want to get really decadent, dip the sponge candy in chocolate. If you make this, please let me know how it turned out!
Now come on, don’t be shy, raise your hand if you have never attempted to make your own latkes. That’s better. It feels good to share, doesn’t it. Or more likely, you have made latkes, and year after year you wonder why they are not turning out crispy outside and melt in your mouth creamy inside.
I want to travel the world some day and eat fabulous foods in little places that only the locals know about. Of course this will happen after I become very rich, beautiful, and skinny. I can just see it now, me sitting at a little cafe in Paris, surrounded by locals, speaking fluent French as I converse with my husband Johnny Depp and eating beautiful food from his hand. Hey, a girl can dream, right?
When we lived in Boston, I used to occasionally take cooking classes at the Cambridge Culinary Institute. One of my favorite classes was on pâte à choux, the egg-leavened dough used to make “stuff with puff,” like éclairs, cream puffs, profiteroles, and gougères.
You've had eggs boiled, fried, poached, and scrambled ... but how about steamed? Silky, savory Asian-style steamed eggs are a real treat at any meal.
I only know one Yiddish phrase (well, two, if you can count farshikkert , which is a pretty awesome way to say someone is three sheets to the wind), but conveniently, it is my favorite. A shonda for the goyim means, roughly, that someone of the Jewish faith is not only doing something shameful (shonda), but doing it in front of non-Jews, which of course is an entirely worse offense. Like, it would be bad enough to, say, eat ham and cheese on matzo on Passover (or, I suspect, ever and boy, do I have a great story about that but first let me see if I can get my mother to pay me not to share it) but it would be doubly more awful to do it in front of a person outside your faith.
There are a lot of reasons to make shakshuka , an Israeli dish of eggs poached in a spicy tomato sauce: It sounds like the name of a comic book hero. Or some kind of fierce, long-forgotten martial art. Or perhaps something that said comic book hero would yell as they practiced this elaborate martial art, mid-leap with their fist in the air.
I have a couple regrets related to Super Natural Every Day . Nothing too major, but one is related to photography. I'll start by saying it's not always feasible to have a photo with every recipe in a cookbook.
I call this magic sauce. In part, because it makes everything it touches shimmer with deliciousness.
I love a good stir fry and they are a great way to use up odds and ends of meat, vegetable and noodles. And let’s face it, they are a quick and easy dinner solution.
Chicken Adobo May 30, 2012 | By Adam Roberts | 60 Comments
Breakfast is my favorite meal. I like to drink iced coffee and watch the cream climb its way down the chunky ice cubes in a dazy before the caffeine hits. I like to order bacon with whatever I’m eating.
I came across this cauliflower crust pizza on Pinterest, and was instantly intrigued.