background preloader

Food

Food
How to Make Great Pizza Dough Jeepney’s Chori Burger Chocolate Caramel Macarons Bacchanal Pepper Sauce

http://www.nytimes.com/pages/dining/index.html

Related:  Food blogsblog's usa

Supplemental #40 We don’t tend to get many recipes to suit a standard, basic, traditional Christmas dinner. Are there too many column inches devoted to ‘alternatives’, or would no one read the plain vanilla stuff? Traditional menus About Briefly | Tell Me More | Getting Around | Deb | Family | FAQ | Contact | Press Briefly Fearless cooking from a tiny kitchen in New York City. Tell Me More The Smitten Kitchen, in its current physical incarnation, is a puny 42 square foot circa-1935 sort of half-galley kitchen with a 24 foot footprint, a single counter, tiny stove, checkered floor and a noisy window at the end to the avenue below. [The prior incarnation, the pre-2009 Original Smitten Kitchen, was a whopping 80 square feet with a skylight on top, but we traded it in for an apartment with a dishwasher, elevator, and almost enough room for a tiny human.]

Cooking Techniques for Beginner and Intermediate Cooks 8 Tips For Better Bread Making How to Bake Great Bread at Home Many people are extremely intimidated by bread making. I’ve heard folks say everything from “I’m afraid of yeast,” to “I can’t make bread.” And that last is usually before they even try their hand at it. BBQ Brisket still on the tough side I smoked a brisket in my upright gas smoker today. It was my first, and it came out just OK, but it was still a little tough for my tastes. I have had unbelievably tender brisket when i've eaten out, (believe it or not one of the best i've ever had was at famous dave's, a chain near me), and this just didn't come out as tender as I would have liked. The biggest brisket I could find was a 4lb'er from Sams. I rubbed the brisket with my usual .rub (it's a kosher salt & paprika base). The meat was put into the smoker at temp, and the meat was rested at room temp for an hour.

stonesoup — 5 ingredient recipes The first time I tried going paleo there was one meal I really struggled with. If you’ve ever had an attempt at eating low carb or going ‘full paleo’, I bet you’ve struggled with this too. Yep. Breakfast. Breakkie. 101 Cookbooks - Healthy Recipe Journal About 101 Cookbooks The premise this site was built on is best summed up in two sentences: When you own over 100 cookbooks, it is time to stop buying, and start cooking. This site chronicles a cookbook collection, one recipe at a time. 101 Cookbooks started in early 2003 when I looked up at my huge cookbook collection one afternoon and realized that instead of exploring the different books in my collection - I was cooking the same recipes over and over. Cork'd Content Today marks a bittersweet day for Cork’d as we announce it will wind down operations. After 1.5 years, CEO, Lindsay Ronga will move on to other opportunities. “Working with Gary and Jon marked a milestone in my career and I am so thankful for the opportunity. Who knows… at some point we may all reconnect in the future,” says Lindsay.

Pace Southwestern Cooking - SpecialtyMain Please enter an email. This is not a valid email address. The e-mail address you have entered is already in use. Please enter a password. Please enter a password longer than 8 characters. Please enter a password shorter than 20 characters.

Related:  Food mags + travelPresseCuisine