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Skillet Bruschetta with Beans and Greens Recipe. Heat a large skillet over medium heat. Brush bread on both sides with 4 Tbsp. oil total. Working in 2 batches, cook bread, pressing occasionally to help crisp, until golden brown, about 3 minutes per side. Season toast with salt and pepper and set aside. Increase heat to medium-high and heat remaining 2 Tbsp. oil in same skillet. Lentil soup with sausage, chard and garlic. Every year around this time — well into the winter season, but long after we found it charmingly brisk, as it is when you do googly-eyed things like ice skating around a sparkling tree at the holidays — we get some sort of brittle cold snap in the weather that catches me by surprise.

Even though we live in New York, a place where a cold snap or two a January is as predictable as being hosed by some unspeakably awful puddle of street juice slush by a car spinning through an intersection; even though I’ve lived in this exact climate for every one of my thirty-I-don’t-want-to-talk-about-it years; and even though I have the audacity to look forward to winter every sticky concrete-steaming summer, when I walk outside on that first 20-degree day and the wind gusts into my face and renders it hard to exhale, the very first thing I do is audibly holler in rage and disbelief, “WHAT THE WHAT?” One P.S. Serves 6 Heat 1/4 cup olive oil (enough to coat bottom of pot) in a large pot on medium heat. Spaghetti with lemon and olive oil. Look, it wasn’t my finest moment but my Happy Valentine’s Day gift to my husband was an epic meltdown over book deadlines and recipe flops and the near impossibility of getting anything done with a toddler underfoot in a kitchen that doesn’t actually fit the two of us.

It wasn’t pretty. We ordered pizza and watched How I Met Your Mother. Now, just in case that story elicited even a wisp of pity, you should take it back right now because the week, it got better from there. First, I realized that my “hey, let’s not do gifts this year” conversation with my husband may have never left my own head when he busted out tulips and a spa certificate.

Here’s where the story could continue in any of the following ways: How hard it was to be away from our little baby for the weekend (so hard! … How unnaturally excited I was to see someone cooking, and realized that might have started to miss my tiny kitchen, just a tiny bit. But I say, “eh!” So why am I sharing all of this today? Jam Thumbprint Cookies Recipe : Ina Garten. Liz Lorber's Famous Hummingbird Cake Recipe. Chicken Parmesan Recipe. Foolproof Popovers Recipe : Melissa d'Arabian. Balsamic braised brussels with pancetta. It seems unfair to compare the two Brussels sprouts dishes I have made in the last couple weeks because they’re so different, about the only thing they have in common is the stand where I bought them. It’s like comparing apples and oranges, boiled lima beans and chocolate cake, the cuteness of my kid versus the cuteness of any other baby on earth… you know? One of the dishes is rich, salty-sweet and fork tender, the other is raw, slightly rubbery, acidic and at least according to a review on Epicurious that I probably should have taken more seriously, “was like eating a bowl of grass”.

You’ll never guess which one we liked better. But still, I couldn’t resist the latter one. Nevertheless, infant fist-sized Brussels are everywhere right now and I am always looking for new ways to cook them, so when I starting considering how lovely a flavorful braise of them could be, I was thrilled to see that one of my favorite cookbooks had beaten me to the punch. Serves 6 to 8 as a side. Marinated Tofu with Peanuts and Charred Bean Sprouts Recipe. Quick Pork Pho Recipe. Heat a dry large cast-iron skillet over medium-high. Cook onion, cut side down, until lightly charred, about 5 minutes; transfer to a plate.

Add chiles (if using crushed red pepper flakes, add with fennel seeds), garlic, cinnamon stick, and star anise to skillet and cook, stirring, until fragrant, about 1 minute. Add fennel seeds and cook, stirring, until fragrant, about 20 seconds (do not burn). Quickly transfer to a large saucepan (reserve skillet) and add onion, ginger, and broth; bring to a boil. Reduce heat and simmer until broth is flavorful. Meanwhile, heat oil in reserved skillet over medium-high heat. Hot Pepper Noodles Recipe. Mom’s apple cake. My mother makes the best apple cake, and has for as long as I can remember. Big cinnamon-y chunks of apple nestle into a coffee cake I would call “unbelievably” moist, but really, should not be hard to believe considering that my mother is also the one who brought us another of the best cake recipes on this site, The Chocolate Chip Sour Cream Cake.

The cake gets better the second day, when the apples juices seep further into the cake and I have seen the conviction of many a chocolate-obsessed/fruit dessert non-believers crumble upon trying a single slice of it. The apple cake, it’s some good stuff. Not above pilfering content for my website from my nearest and dearest, I talked my mom into coming over (and heaving up all 51 stairs–she likes to count them) on Sunday to bake the cake with me for the New Years dinner at my in-laws today. As it turns out, the actual story is, uh, a little less romanticized. One year ago: Bronx-Worthy BagelsTwo years ago: Flower Cupcakes Mom’s Apple Cake. Giwa. Download Menu HERE Korean Tacos: GIWA TACOS: $7.25 (2 Tacos) $3.65/each Korean style taco in a tortilla with spicy pork or spicy chicken, cheddar cheese, sour cream, onion, cilantro, lime juice, rice and fresh lettuce APPETIZERS: Good servings for 2 - 4 people #1 Haemul Pa Jun (Seafood Pancake) $10.75 Korean-style pancake with seafood (shrimp, crab meat and more) and scallion #2 Kimchi Jun (Kimchi Pancake) $8.95 Korean-style pancake with Kimchi (spicy cabbage) #3 Jap Chae (Vermicelli Noodles) $9.25 Korean-style vermicelli noodles with beef and vegetables (carrot, onion and more) #4 Duk Bok Gi (Spicy Rice Cake) $8.95 Rice cakes with vegetables and fish cake in spicy sauce.

. #5 Mool Mandu (Steamed Dumplings) $6.95 Pork / Shrimp Shumai / Vegetable SOUPS & STEWS: Served w/ rice & two side dishes. . #6 Soon Du Bu (Spicy Soft Tofu Stew) $9.95 Spicy soft tofu stew with vegetables. . #7 Yook Gae Jang (Spicy Beef Soup) $10.50 Shredded flank beef, vemicelli noodles, egg and vegetables in a spicy beef broth. 3 Packable Lunches That Will Change Your ENTIRE Day. Zach Desart Good-bye, lunch "hour"—in a recent survey, employees said their midday break lasts only about 30 minutes or less, and 29 percent admitted to working through it. But dining al desko doesn't mean you should skimp on yummy food. Pack one of these creative, healthy, and satisfying meals—courtesy of Food52.com's "Not Sad Desk Lunch" column—and you'll be pumped up for the rest of the day. Collard Green Wraps Think of collards as carb-free tortillas. Remove their stiff backbones and they become pliable, while still holding up to travel (no tearing or sogginess) better than flimsier greens.

Add flavor by filling them with crumbly cheeses mixed with crisp vegetables and bright herbs. With a paring knife, shave the thick spine from 2 collard leaves, being careful not to cut into the leaves. MAKES 1 SERVING Per serving: 320 cal, 19 g fat (6 g sat), 19 g carbs, 520 mg sodium, 8 g fiber, 21 g protein. Popovers Recipe : Ina Garten. Charred Corn Salad with Basil and Tomatoes. Pappa al Pomodoro Recipe. Preheat oven to 450°. Toss tomatoes, garlic, fennel seeds, and 3 Tbsp. oil in a large baking dish; season with salt and pepper. Roast, stirring occasionally, until the tomatoes are browned and the juices thicken, 30–35 minutes.

Transfer tomato mixture to a large sauce-pan; add basil, 1 cup torn bread, and 4 cups water. Bring to a boil, reduce heat, and simmer, stirring occasionally and breaking up bread and tomatoes a little, until bread is softened and soup has thickened slightly, 8–10 minutes; season with salt and pepper. Meanwhile, tear remaining ½ cup bread into smaller pieces; toss on a baking sheet with 3 Tbsp. oil; season with salt. Toast, tossing often, until crisp, 5–8 minutes. Serve soup topped with toasted bread and drizzled with more oil. Search Results. Ryan’s Bolognese Sauce. The thing about my recent houseguest Ryan is that he’s an exceptional cook. Bottom line: the guy just flat knows what he’s doing in the kitchen, wrestling pretty much any ingredient to the ground with complete confidence. If he wasn’t a minister, I’d say he missed his calling. But…yeah. I don’t think he did. The other thing about my recent houseguest Ryan is…he doesn’t so much use recipes.

He’s one of those by-feel people, and he cooks using ratios more than anything else (more about that in a separate post.) The night before Ryan and his family left Oklahoma (and guess what? For dinner Ryan prepared homemade pasta and his version of a Bolognese sauce. Please bear with me on the quantities of the ingredients Ryan used. He started by grating carrots. I started by having a glass of wine. Then he peeled and halved a red onion. Then he diced up a good amount.

Then he sliced and diced a HUGE boatload of garlic. Lots of olive oil went into the Dutch oven. Then came the red onions. I concur, Sir. Mexican Turkey Meatball Soup Recipe. Zucchini Parmesan Crisps Recipe : Ellie Krieger. Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.Slice the zucchini into 1/4-inch thick rounds.

In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.Per Serving:(serving size, 1/2 cup)Calories 105; Total Fat 6g (Sat Fat 2g, Mono Fat 2g, Poly Fat 0g); Protein 5g; Carb 8.5g; Fiber 1.5g; Cholesterol 1mg; Sodium 222mgExcellent Source of: Molybdenum, Vitamin CGood Source of: Calcium, Manganese, Vitamin B6, Protein.

13 ways to eat like a Peruvian | PERU DELIGHTS. Hello everyone! It’s Friday the 13th. As a saying I like goes: “Bad luck? Good luck? Who knows.” To have a little fun with the date, we came up with 13 ways to eat like a Peruvian. If you’re Peruvian, you’ll nod as you scroll down the list and know exactly what we’re talking about. For everyone else, this will give you a clearer view (hopefully) of our food-obsessed culture. Here’s the list: 1. 2. (dried and toasted Andean corn), tequeños, yuquitas (fried yuca) with Huancaina sauce, conchitas a la parmesana, or a combination of dishes shared by everyone in the table , if you eat out in Peru you better be hungry, because 3 courses are not enough for us. 3. 4. With your meals. In their bags when they move abroad. 5. 6. 7. 8. 9. 10. Which brings us to the next 2 points… 11. 12. 13. Oh, we couldn’t help it. 14. Share this with your friends! 18 Microwave Snacks You Can Cook In A Mug.

Gonna Want Seconds - Luscious Lemon Crinkle Cookies. August 26, 2011 Print This Recipe Do you love lemon flavored bake goods? I soooo do. It seems to me that some people are either chocolate lovers or lemon lovers. I happen to LOVE BOTH. Ingredients: 1/2 Cup - Unsalted Butter, Softened1 Cup - Sugar1/2 Teaspoon - Vanilla Extract1 - Egg, Large1 Teaspoon - Lemon Zest1 Tablespoon - Lemon Juice, Fresh1/4 Teaspoon - Salt1/4 Teaspoon - Baking Powder1/8 Teaspoon - Baking Soda1 1/2 Cup - All Purpose Flour Instructions: Preheat oven to 350 degrees.

Source: Lauren’s Latest.