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Then you add a knob of butter… caramelized apples. Marzo 14, 2012 We were in the kitchen in London, it was one of those rare mornings when the sun peeped out. We were sitting on the edge of our stools still wrapped in sleep and heavy sweaters. I had made a light breakfast, nothing special to me, although I secretly nourished the faith in the flattering power of butter and sugar caramelized on a high flame. You have to post it! What, this recipe? You usually stew an apple when you want a comfort food, to hold in your hands a steaming cup to warm you slowly, from inside out. French atmosphere, the fragrance of the pain au chocolat from the boulangerie on the corner down the street, La vie en rose resonating from an open window overlooking the town square with the white curtains fluttering in a subtle breeze.

Caramelized apples Author: Giulia Recipe type: Fruit dessert 2 small IGP Annurca apples * (or 1 Golden Delicious apple)1 knob of butter1 tablespoon sugarplain yogurt or milk ice cream to serve. Summer Couscous Salad | Blogging Over Thyme. Summer Couscous Salad Yikes! It has been a while since my last recipe post. Even though this salad is most certainly not the most creative recipe I’ve ever made, it was extremely tasty, healthy, and exactly the type of food I crave in the middle of the summer. It can be put together in about 20 minutes or less and doesn’t require any standing over the stove, which is probably the last thing most of us feel like doing with all these crazy heat waves we’ve been experiencing. In fact, this salad was put together simply by staring into my fridge and seeing what types of ingredients I could throw together.

After “cooking” couscous several times in culinary school, I’ve concluded it is probably the easiest grain to put together in a time crunch. You simply have to combine it with equal parts warm water (and a drizzle of olive oil + pinch of salt) and allow it to sit for about 15 minutes. Perhaps a Fourth of July BBQ side dish? Yield: 4-6 Servings Prep Time: 15 minutes Cook Time: 10 minutes Print. Tuscan Chicken Liver Paté recipe on Food52.com. Author Notes: An old boyfriend, obsessed with all things Italian, taught me to make this deliciously intense spread that rivals anything your Jewish grandmother served.

Olive oil and butter replace the schmaltz and this version has one touch I've never seen anywhere else: parmigiano reggiano. Serve this with traditionally thin crostini or thicker grilled country bread, and maybe even a garnish of fried sage leaves. (less)Author Notes: An old boyfriend, obsessed with all things Italian, taught me to make this deliciously intense spread that rivals anything your Jewish grandmother serv (…more) - gluttonforlife Food52 Review: gluttonforlife's Tuscan Chicken Liver Paté is a rich dose of umami spread on grilled country bread. Makes about 2 dozen crostini This recipe is a Wildcard Contest Winner! Popular on Food52 and Provisions Tags: Cocktail Party, entertaining, Holidays, Italian, offal, savory.

Aunt Mariah's Lemon Sponge Cups recipe on Food52.com. Pan Bagnat: Le French Tuna Salad Sandwich recipe on Food52.com. Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles. Sign Up ♥ 2,809 + Save ▴ If you like it, save it!

Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting. Author Notes: The pan bagnat is the sandwich version of the salad Nicoise. Food52 Review: Pan Bagnat, literally "bathed bread," is a great solution to the brown bag lunch dilemma, and Waverly's version is pitch-perfect. Serves 2, but multiplies easily Your Best Brown Bag Lunch Contest Winner!

More Great Recipes: Picnics|Green Beans|Fish|Salads|Fish & Seafood 💬 View Comments (108) Share this Recipe Tweet this Recipe. Chicken that Fancies Itself Spanish with Lemons, Onions & Olives recipe on Food52.com. Author Notes: This recipe was inspired by a GOOP newsletter. So shoot me; it's good! The original called for lemons sliced paper thin and eaten whole - I find that eating lemon rind gets old quickly, but the quarters give it just as much flavor. - MeghanVK (less)Author Notes: This recipe was inspired by a GOOP newsletter. So shoot me; it's good! The original called for lemons sliced paper thin and eaten whole - I find that e (…more) - MeghanVK Food52 Review: It was the attention to detail in MeghanVK's cleverly adapted recipe that won us over: the blend of pecorino, flour and smoked paprika used to coat the chicken that renders it shaggy and crisp when browned, the inclusion of both lemon zest and quartered lemons, a dash of cinnamon to lend toasty warmth.

And lots of other Spanish flavors are there to join the party: garlic, onion, paprika, fennel, green olives, tomato, white wine. Serves 4-6 Your Best Recipe with Citrus & Olives Contest Winner! A Spanish Feast With Flair. Lemon Posset recipe on Food52.com. Almond-Stuffed Baked Apples | On January 24, 1984, Apple Computer introduced audiences to its new computer, the Macintosh. The introduction, by way of a landmark 60-second Superbowl commercial, promised users that they would “see why 1984 won’t be like [George Orwell's] 1984.” The commercial owed its creation to the director Ridley Scott, who had recently filmed Blade Runner. The Macintosh computer owed its creation to Jef Raskin, one of Apple’s legendary computer makers. As does the computer’s trade name; McIntosh apples, legend has it, were Jef Raskin’s favorite type of apple.

And it’s easy to see why. The McIntosh takes its name from, John McIntosh, who found seedlings for the tree while clearing land on his Ontario farm in 1811. Almond-Stuffed Baked Apples Recipe from Cooking Light Dessert. PREP TIME: 10 minutes COOK TIME: 40 minutes YIELD: 8 apple halves APPLES: 4 apples, halved (I like McIntosh, but Fuji and Braeburn add color) 2 tablespoons sugar 1/2 teaspoon cinnamon 1. 2. 3. 4. Like this: Like Loading... How To Cook Fluffy, Tasty Quinoa Cooking Lessons from The Kitchn. Previous image Next image How to cook fluffy, tasty quinoa.

You can use any kind of quinoa (white - also sold as golden - red, or black). Use water to cook it or, as I do here, chicken broth. Quinoa has come a long way in the last few years. From health stores to the mainstream, its high protein content and delicate texture have made it a popular substitute for starchier pasta and rice. Cultivated in the Andes for over 5,000 years, quinoa has been called the "mother grain" and "the gold of the Incas.

" We've read that there are 1,800(!) Here is our standard method for cooking any of these. Basic Quinoa Facts How much cooked quinoa does 1 cup dry quinoa yield? 10 Delicious Recipes with Quinoa How To Cook Quinoa What You Need Ingredients 1 cup quinoa (any variety — white or golden, red, or black) Olive oil (optional) 2 cups liquid, such as broth or water 1/4 teaspoon salt (optional) Tools Fine mesh strainer 2-quart saucepan with lid Spoon Instructions 1. 2. Why rinse quinoa? 3. 4. 5. 6. 7. Salata cu avocado si somon salbatic | GetFIT. Dulce Delight. Smitten kitchen.