Get flash to fully experience Pearltrees
Onion rings, anyone? And what about some oven-fried ones? Oh, you need to know some more about them to be able to decide. Alrighty, I’ll be glad to tell you.
A few weeks ago I shared my recipe for Cinnamon Roll Pulls , a sweet pull apart bread. In the post I mentioned a savory cheesy version. I had several requests for the cheesy bread recipe. Well, you asked for it, you got it! I went with a cheddar bacon ranch bread. I knew these flavors would work well together since they are in my favorite dip, Crack Dip .
19th July 2012 By Emma Photography by Emma My first encounter with these bite-sized pillow-y morsels dates back prior to the turn of this brand new century. To an afternoon in early autumn in a suburb on the outskirts of Paris named Fontenay Sous Bois.
Man, do I love Australia. First, my oldest daughter was conceived there on our honeymoon…and while we’re on the subject, have I ever shared with you that we almost named her “Sydney” as a nod to her point of origin? In the end, I chickened out, though—I thought that might be a little corny, and truth be told, I think she was actually conceived in Brisbane . But I’ll stop there.
Hi! I know a few days ago I was totally publicly flirting with Fall, talking about pumpkin this and cuddle that and apple cider whatever…and here I am posting this recipe with slices of heirloom tomatoes and fresh pesto. I’m sort of all over the place, but that’s what you get during this awkward period between seasons. My brain isn’t sure what’s appropriate.
Today, class, it being late July and all, we’re going to examine our zucchini facts: •Zucchini is always at the end of any A-to-Z food list; •Zucchini and fruitcake are the undeserving targets of many a joke; •The zucchini plant literally grows like a weed, making it absolutely ubiquitous in vegetable gardens across America; •And for that reason, enterprising cooks have discovered ways to turn it into muffins, and cake, and pancakes, and… Baked Zucchini Sticks.
We love baked potatoes for dinner in my house. One of the teenager’s favorite meals is to take a potato and top it with cheese and a poached egg. Sometimes I contaminate it by adding broccoli, but it is still a popular supper item – click below to see. Baked Potato with Poached Egg
Well, the Easter Bunny is almost here, and you know what that means. Yes yes, there are chocolate bunnies, and jelly beans, and we all need to switch our closets from the winter clothes to the summer clothes, but that’s not the most exciting part. The most exciting part is that there are hard-boiled eggs everywhere you turn. Which means…deviled eggs!!!
If french fries and onion rings ever got married and had a baby, I think it would be something like this…a potato ring. You have a light and crispy outer coating with a soft potato and caramelized onion center…why? Because we can I guess, who knows…but it’s kind of fun, right?! My boyfriend and his friends have this thing where every super bowl they have a “Deep-Fry Fest” where, well they deep fry everything; so if you’re anything like my boyfriend you now have another “Deep Fry Fest” recipe to use!
I love all things made with Frank’s Red Hot (or any hot sauce, really. But especially Frank’s Red Hot) I also love cheese. And crescent rolls. And ranch dressing. So this recipe?
Sooner or later, all my conversations inevitably turn to food. Don’t believe me? Call me up sometime and try to, say, sell me some insurance.
I am the last person on the internet to join the Cute Overload train; I mean, I get it, it’s cute . I love cute, you love cute, cute makes the birds sing and the sun shine and the world go round and tra-la-la. I get it . But man, oh man.
So, I’m cheating. I really wasn’t planning on cooking just yet. You see, I spent a whole lot of the last few weeks of pregnancy honing in on cookbooks that focus on simpler, but uncompromised cooking (and I will absolutely do a post on these, soon), bookmarking the kind of recipes I could imagine assembling with one hand tied behind my back (or you know, holding a squawking newborn) and even banking a decent amount of recipes, such as that date spice loaf and the stuffed eggplant , and a few other things I have even told you about yet. And I don’t need to cook either: Our fridge is filled with homemade matzo ball soup, spaghetti and meatballs, endless bagel fixings, pickles galore, fruit, sandwich bread, lunch meats, milk for cereal and you name it (did I tell you our families were awesome or what?). Do you hear me? There is no reason on earth that I need to be pulling down the pots and pans right now .
It wouldn’t be Hanukah if I didn’t refresh my favorite, dead-simple potato pancake recipe. But it wouldn’t make for a very interesting story if I told the same one every year; in fact, I think they get better with each try because I continue to tweak them ever so much . This year, after finally making peace with my cast frying pan (coincidentally, over an “apple latke”) I cooked them in there, and will use no other pan for them as long as I live. It is a browning genius, and even small amounts of oil resulted in no sticking whatsoever. I also realized that I found them a bit on the salty side — something I noted last year and entirely forgot in the 12 months since — I hope to remember that next year.