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This potato flaw looks like a duck The flaw in this potato looks like a duck. -M & T
October 2, 2010 My mom is obsessed with keeping a stocked freezer, but I guess I don’t really take after her, because my freezer tends to be relatively empty, aside from random containers of stock/ramen broth, frozen dumplings and pierogi. I admit, I store buy frozen chinese dumplings and pierogi for those times that I just don’t feel like cooking. I tell myself it’s because of ease and convenience, but really, I just love the taste of frozen pockets filled with deliciousness. Pierogi are fast, tasty, and ideal for when I let myself get too hungry and become a crazy unthinking monster. (This happens more often than you would believe).
The 78 (St. Germaine, champagne, grapefruit juice - our version of the oft-riffed French 75) The Bramble (Lemon, gin, flavored gelatin, blackberry liqueur)
Ten apetyczny torcik jest duży i podzielny. Jabłkowo-orzechowa masa bardzo dobrze komponuje się z wiśniowym smakiem galaretki i ciasta na bazie owocowego kisielu. Ciasto jest smaczniejsze, gdy sobie poleży, najlepiej do następnego dnia, a zawarte w masie jabłka nawilżą je. Przepis pochodzi z miesięcznika Babeczka nr 9/96. Trochę zmodyfikowałam. Składniki ciasta I :
Thursday, October 6, 2011 Warm Bacon Potato Salad A couple of years ago, my husband, Scott, asked me to make a potato salad.
I went to see tUnE-yArDs on Monday night with some friends, and as always we wanted to cook a meal that somehow related to the show we were heading to. Sometimes this is hard to do , but other times it seems to come naturally . Finding culinary inspiration in Merrill's lyrics seemed like it would be tough, but my sister knew what she wanted to make without hesitation. "How about something layered, because of all the vocal and instrument layering in the music?" From there we worked together to come up with this deep, colorful, and multi-flavored lasagna version of a timpano. If you are using words like deep, colorful, and multi-flavored to describe something inspired by tUnE-yArDs, you already know you got it right!
February 21st, 2012 When I first graduated from college, and was living in a dreary little apartment, mac and cheese was one of my few specialties. Granted it was straight from a box, but it was one of those meals that made me feel like I was home. I shared a gussied up truffle version a couple of years back ( here ), and since the Academy Awards are just days away, I thought I’d make it more party-friendly. I followed this recipe and found the bite-sized portions to be even more appealing, and were just as good served hot as they were room temperature.
I found these helpful charts last week and just had to share! Both of these beauties are from Chasing Delicious (aka one of the most fab foodie blogs out there)! Aren’t they faaaaabulous?! Buy them here .
Reading an unfamiliar recipe can be frustrating: What steps, exactly, do you take to butterfly a chicken? How small is a fine dice? When the recipe says, “cook until browned,” just how brown should it be?
Perfect The Iceberg And Blue Cheese Salad Back in the day, during the early stages of Guy Gourmet, I published a list of the 10 foods every man must eat before he dies. It wasn’t the raw beef, live lobster,... Continue Reading By Paul Kita on March 29, 2013 Happy Hour | Captain Obvious At the end of a hard week, sometimes you want a cocktail to unwind. Too often all the muddling, infusing, shaking, straining, and stirring can drive a drinker to... Continue Reading By Kevin Roff on March 29, 2013 Give Your Martini A Remix Forget your overpriced bottles of bubbly, your magnums of cellared wine, and your scotches that have been aged since World War I.
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.
Espresso Aficionado evolved to an organic profile and is now available in exactly the same recipe you know and love as Rustico Organic. Thanks! Espresso La Forza In the South of Italy, especially in the city of Naples, caffe forte or "strong coffee," is the local favorite. Coffees selected for their intensity are roasted to a deep chestnut color, coaxing smoky and bittersweet flavors from the beans.
Chocolate Cheesecake Cake You know how some people really don’t get along well with their In-Laws? How visits with them are stressful and awkward and generally awful for many people?