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I had so much fun developing this recipe. Talk about kinda dangerous though. This baby is baked in 60 seconds, no lie!! The cookie dough recipe is prepared right in your ramekin, so we are also talking about minimal dishes.
This is a recipe I adapted from one I found in “Barefoot in Paris” . We had friends over for dinner so I served this Vegetable Tian and it was a HUGE hit. The veggies were perfectly roasted, the potatoes were nice and tender and the caramelized onions were sweet and salty. The whole dish was delicious and it looked really pretty too. All of my friends loved these roasted vegetables and so did most of the kids.
The past few days we’ve had summer-like temperatures here in New York and we ate outside on our tiny balcony for the first time this year. I made Shrimp Pad Thai and one of my favorite summer drinks, Thai Iced Tea. I could have just gone to one of the many Asian grocery stores in the city, but I really wanted to come up with an all-natural version from scratch. As much as I like the Thai tea you get in the supermarket or at restaurants, it does contain a fair amount of additives and food coloring (ever wonder where that bright orange color comes from?). Since this recipe is part of our latest GrubKit (checkout my post on it here ), we’ve done a lot of research and testing on this. In the end, we’ve settled on Assam tea as the base.
I didn’t know what to call these things. Mint Brownie Bites didn’t seem descriptive enough. Chocolate Mint Brownie Bites seemed to fit, but isn’t “chocolate” and “brownie” redundant? Mini Mint Chocolate Brownie Bites? Chocolate Mint Mini Brownies?
I don’t know what happened, but all of a sudden we’re on a huge Rice Krispie Treat kick in our house. When I cleaned out my pantry and got it all organized and stocked again, several boxes of Rice Krispies (and several bags of marshmallows) wound up on my shelves…and we’ve already blown through them all. And it’s not even me.
A couple of weeks ago (or was it a couple of years ago? Or a couple of months ago? Or is it next week? I’m confused) I posted this luscious recipe for Pepperoni Pizza burgers: Pepperoni Pizza Burgers . Amen.
Mexican Charred-Corn Dog Take your hot dogs on a trip south of the border. Everyday Food editor Sarah Carey shows you how to whip up the iconic treat with tastes inspired by a popular Mexican street food. Everyday Food, July/August July/August 2012
- Compiled by Victoria Philpott Street food in London is tasty, cheap and plentiful – when you know where to look. If you’re looking for cheap eats London is the place to be. The creativity behind our street food stalls when it comes to cooking and serving is inspiring.
Oh dear. I never should have done this. This may be one of my biggest mistakes all year. Can’t take it back now. So we’re totally enjoying our grilled avocados , but my husband innocently asks “What else can you do with avocados?”
From the recipe archive, a warm dish for a chilly day! ~Elise Just hearing the words “sloppy joe” from my mother used to send us kids into a tizzy. There was something wonderfully fun about getting to eat a burger/sandwich that was messy by design. I’ve been waiting to make this when my nephew was in town because sloppy joes really are a quintessential kid food.
Guacamole, a dip made from avocados, is originally from Mexico. The name is derived from two Aztec Nahuatl words – ahuacatl (avocado) and molli (sauce). The trick to perfect guacamole is using good, ripe avocados. Check for ripeness by gently pressing the outside of the avocado.
I never had a Pop-Tart until college. I realize that for some people this may cause a shocked reaction on par with my husband’s the time I told him I’ve never watched Goonies before (or Jacob’s, upon discovering the internet). Obviously I grew up under a rock, right? Thus, given my proximity to concrete-like materials you’d think I have been better prepared for the texture of the one I purchased from the vending machine in the basement of my freshman dorm (not at 4 a.m. or anything, either, nope, not this angel!). But I was not.
Recipe: espresso chocolate chip shortbread What new views through the lens? I went leaf hunting today and found… tall trees
I am busted. Someone figured out that I made this over a week ago and have been holding out on you and called me out on it. Guilty as charged. I know nobody will believe me, but I swear, sometimes I just come up blank. I keep trying to figure out how I can convince you that you should make this now, right now, but I’m having a hard time. It’s January, after all, the month of absolving (oneself of having eaten a lot bacon) and resolving (to stop eating so much bacon), and I suspect that the last thing people want to be taunted with is a homemade pizza, creamy tangy base, lightly caramelized onions and thick crunchy salty smoky-sweet — that’s right — bacon lardons .
My first day back to work after New Years started with my laptop flat lining, having to clean the office pantry microwave after my oatmeal blew up in it, finding myself completely and frantically over my head in a new bit of work I personally requested the week before and a wind-tunneled trip to the new Apple store to gaze at the shiny brightness. In short, I had hoped to be gently eased into 2008, but since that wasn’t in the cards for me, I ended it with a dinner of French Toast. What? Tell me that you’re not jealous. But you know what else I did, you know, in my maple syrup haze? I completed one half of one of my smittenkitchen new years resolutions !