Blogs
Get flash to fully experience Pearltrees
When I'm not making gelatin, or laying around my apartment in my jammies, sometimes I go to work. This week at my job at the Paramount Theatre, one Anthony Bourdain came in with his friend Eric Ripert for their show, Good Vs. Evil. My boss let me make some shots for the gentlemen and send them back stage. This is what we came up with.
My Jello Americans
Kirbie's Cravings | A San Diego food blog sharing restaurant reviews and recipes
A few weeks ago, FH and I paid a revisit to Scarpetta’s Sunday Brunch. It’s been a year since we’ve been back and we noticed a few changes. We originally wanted to dine there for dinner, to get the full Scarpetta experience. But gluttony got the better of us.
We had Smith baptized at our church on Sunday. It was a beautiful service, and he entertained the entire congregation by laughing, kicking his feet, and playing with the pastor's face the whole time. Caroline was well-behaved too - she recognized her cousin sitting in the front row, she waved to her throughout the whole ceremony. So a good time was had by all. Since we have a lot of family that lives in the Atlanta area, we decided to host everyone at our house for a casual lunch following the service.
Pink Parsley
This is the last dish of the menu that I have created to celebrate the 150 years of the Unification of Italy . When I decided to make a theme menu for the occasion, this dish was the first I pictured in my mind. I knew I wanted to make a layered sweet to represent the Italian flag.
Panna Cotta Tricolore
Please welcome my wonderful husband, Eric, for today’s guest post! He sure is a stud muffin, so leave him some comment love while I’m out of town. Hello there. This is Katie’s other half. Usually I hear the female gender being referred to as the “better half”, but I won’t demean myself by calling myself the “worse half”.
Eats Archive Page | Good Life Eats
There’s lovely little patisserie in Paris Called Rose Bakery. Here, in defiance of all sense and logic an Anglo French couple have opened in the heart of the pastry version of Disneyland that is Paris aka Pastryland and they serve up lovely little Anglo French treats to a roaring trade. There isn’t a traditional shop window and only a door to entice customers. The coffee, cheeses, pottery and cutlery are from England. Now stay with me, this is one of Rose Bakery’s recipes from their book Breakfast, Lunch and Dinner. And if an English inspired bakery can work in Paris, then a savoury cake might just work too.
Broccoli Cake recipe @ Not Quite Nigella
The Knead For Speed — …one-of-a-kind recipes from a hardcore runner slash baker.
But let me tell you, being back isn’t all fun and games, rainbows and unicorns, flowers and fairy dust. In some ways it’s difficult to be back because, by being back , one tends to leave behind aspects of being away . Back and away are metaphors of our divided lives. Everyone’s life is a proverbial give-and-take between back and away; as back emerges from the recesses of time, away recedes into the background, as does it’s memory. Baking and blogging are things I do while away from work and school, so being back makes it more difficult to cling to these pursuits I so love.
Vegan and raw recipes, healthy meals and nature inspirations.
It’s funny actually that most people think that there is no place for desserts in their healthy or diet regime, and the truth is that you really are not supposed to eat it after dinner or lunch. The problem is that the main meals are usually bigger and heavier for our stomachs to deal with, and adding dessert to the picture can only make things worse. So, when is the right time for a dessert or can I have it at all?I use any excuse to make a chocolate dessert, and Christmas is one of them even though I’m Jewish and now celebrate Hanukkah (yet another excuse for something gooey and chocolatey). This year I made one of my faves, Triple Chocolate Trifle , which I’m reposting since it initially went up when I first started my blog and my traffic was hovering around zero. It’s layer after layer (actually four, not three) of different textures of chocolate–chewy fudgey brownies; a decadent pudding; chopped bittersweet chocolate; and chocolate whipped cream. Interspersed throughout for yet another texture/taste change are fresh raspberries. So rich!
The Unconfidential Cook
I am not a bossy person by nature. I pretty much go with the flow- I'm a middle child for heaven's sake. But I'm going to tell you to do something.
Caramel Stuffed Apple Cider Cookies
Sprinkle Bakes
We all have food traditions that are specific to our geographical location. I am a citizen of the Southeastern United States, and my residence is just outside the Great Smoky Mountains. I could tell you about a number of traditional and odd-sounding foodstuffs that I grew up on; eggs scrambled with crumbled cornbread, cushaw pie, chocolate grav y ... but this post is dedicated to a simple southern snack that I remember fondly: peanuts in Coca-Cola . When I was a kid I would ride to the gas station with my dad in his old beat-up work truck.Griottes, palette culinaire
Me revoilà, et encore pour vous parler de livre.. Décidément vous allez finir par en avoir marre ! Mais il faut bien que je vous donne des petites nouvelles en attendant que je finisse enfin de boucler le nouveau Griottes, ducoup j’écris (et je vous fais des cadeaux).The Dabble
Because I love you. Because this is one of those recipes that must be shared. Because it’s March and spring is coming. (Even though our backyard is an ice rink at this moment with the “storm” that came through Minnesota and other states…mostly rain now frozen and a little snow.) I bring you my version of No-Boil Pasta Bake which was originally with chicken from Faith at the Kitchn but I left the chicken out and added/omitted a few ingredients…speaking of the Kitchn, have you voted in their Homies ? There are six categories with some of your favorite home design and cooking blogs (you can also nominate) to cast your vote for 2012′s best o’ the blogosphere.Last minute changes in plans and chaotic schedules were one of the most common problems. Another was that meal plans often ‘fall apart’ because you don’t ‘feel like’ eating what you’d planned to cook that night. Then there were the people who struggled to come up with new ideas and felt bored with their current meal routine.
stonesoup — 5 ingredient recipes
Fruit and vegetables are part of a balanced diet and can help us stay healthy. That’s why it so important that we get enough of them. 5 A DAY highlights the health benefits of getting five 80g portions of fruit and vegetables every day. That’s five portions of fruit and veg altogether, not five portions of each. They're an excellent source of dietary fibre, which helps maintain a healthy gut and prevent constipation and other digestion problems.