Marrow Bean and Pale Vegetable Soup. Can you taste it? Get Off Your Butt and BAKE! » Impressive recipes made simple. 101 Cookbooks - Healthy Recipe Journal. Rabbit food / Eggplant Involtini. Veganize with tofu ricotta and a creamy (cashew) red sauce. 50 Slow Cooker Recipes. Life is busy around my house.
Even though I have young kids, we are working on potty training, sharing, walking and just staying safe :) Toddlers are such a crazy and fun age! School is back in session, or almost back in session, and I am sure life is or will get busy taking kids to school, sporting events, extracurricular activities and pretty much anything that comes with the hustle and bustle of life. My mom was/is a huge fan of just throwing something in the crock pot in the morning and not having to worry about dinner the rest of the day. Thankfully, she has passed down that love to me! I adore my slow cooker! Most favorited all-time. Seasaltwithfood. Most favorited all-time - page 8. Punchfork — The best new recipes from top food sites.
Tasteologie. Collard Greens. Gazzetta Gastronomica. Dissapore, niente di sacro tranne il cibo. La ricetta della felicità. Favorite Recipes from 2011. Can you believe 2011 is almost over?
Where did the year go? 2011 was a pretty great year, especially for this little blog of mine. Over the last 12 months, we have picked up lots of new friends along the way. And let me tell you–you guys are not afraid to tell me when you HATE a recipe or when you LOVE a recipe. So, here are some of the most popular recipes from this year. 1. 2. 3. 4. 5. 6.No Bake Nutter Butter Nutella Pie–this pie is amazing. Hasselback Potatoes. These Hasselback potatoes looks beautiful, don't' they?
Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Arrange the potatoes in a baking tray and insert the garlic in between the slits. Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft. Scalloped Hasselback Potatoes. “Scalloped” is an attractive word, isn’t it?
When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream. I can think of no better place to exist, actually. So when I came across TK member Shelbi Keith’s recipe for Scalloped Hasselback Potatoes, I knew we were going to become fast friends. The first players up are: a few Russet potatoes (I’m sure other varieties will work equally as well), Parmigiano-Reggiano and butter. Start by scrubbing your potatoes good and clean. Then, using a sharp knife, make slices across the potato, being sure to stop before you reach its bottom.
Cut up your butter. Then do the same with the Parmigiano-Reggiano. Parmesan Roasted Baby Potatoes. Simple Chicken Recipes - Interactive Feature. Baked Wonton Tacos. When I was a little kid, around every New Year’s, my mom and grandma would sit down and make Mandu {Korean version of potstickers or wontons} all day to make Teokguk {Korean version of wonton soup} and I’d just sit with them trying to help out.
I remember trying to help out making my own Mandu, though not really successfully. Buffalo Chicken Rolls. I’m thinking we’re very comfortable together at this point, me and you.
You and me. At best, we’re virtual soul mates bonded through food and cooking. Recipes for 101 Simple Salads for the Season. VOLT ink: Recipes. Stories. Brothers. The day before Michael and Bryan Voltaggio's collaborative new cookbook VOLT ink. hit the shelves this week we talked over a delicious lunch at chef George Mendes's Aldea.
Sharing a meal with the Voltaggio brothers is a lens into their worlds and their bonds—to each other, their families and the people they work with. The heavily-tattooed, good-looking and highly-acclaimed chef brothers have achieved great professional success by their early thirties—having conquered Top Chef's 6th season (Bryan came in second, Michael first), and opening eponymous restaurants (Bryan's VOLT in their native Frederick, VA and Michael's just-opened MVink and ink.sack in Los Angeles).
Their new cookbook is cleverly constructed around families—the one they share, their respective professional families in the kitchens of their restaurants, and the food they cook with, which is presented in an unusual arrangement of 20 family groups (from avian to goosefoot to nightshade).