Dymaxion.
On the Geography of Coffee Bar Language - The Survey Results! A few days ago, inspired by the awesome New York Times feature "How Y’all, Youse, and You Guys Talk" I thought I might apply a small part of this idea to coffee. After all, there is a bunch of variation in coffee language across the United States: most people who travel for coffee at some point notice that there are variations in language (what do you call that drink?)
Pure Vegetarian By Lakshmi
This is one of those recipes I whipped up with whatever was at hand. Usually the method works, sometimes not. With paneer, smetana and cream it is impossible to fail. Smetana is an Eastern European specialty made by souring heavy cream. Depending of the amount of fat, the consistency varies from creamy to buttery.
Infuse Your Booze: 5 Easy Steps to Better Flavored Vodka (or Gin, or Tequila)
Photo by Joanna Sciarrino Often when we crave a sweet, refreshing summer cocktail, we end up stuck with some cloying fruity bottled mix (or frozen-concentrate mix) made from artificial everything. This is thanks to our own laziness, a friend’s, or a bartender who doesn’t know any better. And we in the BA Test Kitchen get it–there’s no denying the ease of premade Margarita mix, especially when you’re entertaining a crowd. But keep in mind: The drinks you serve your guests will only be as good as the ingredients in them.
Bitches Who Brunch
There are so many new restaurants opening up in my Logan ‘hood that I am absolutely spoiled for choice at the moment. There’s not a top spot I want to try on any given Friday night—there are four or five top spots I want to try. A few Saturdays ago, Cori Sue deftly arranged a stellar GNO, beginning with dinner at the new B Too, followed by drinks at the also-new Black Whiskey, then the continuation of our bar-hopping all the way up 14th Street.
salted caramel mocha
I didn’t do a dang thing to make this drink healthified. No natural sweeteners. No low-fat whipped cream. No chia seeds.
Food Babe Investigates: Is Subway Real Food?
This is a guest post from Vani Hari (a.k.a. The Food Babe). Subway is the single largest chain restaurant in the world. That means you’ve probably eaten there at some point in your lifetime and if you are like me could possibly have 10 of these restaurants within a 1 mile radius of your house. But is eating at America’s favorite fast food chain really eating real food? Subway would certainly like you to think so.
Caramel Sauce Recipe
Method 1 First, before you begin, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in. Making caramel is a fast process that cannot wait for hunting around for ingredients. If you don't work fast, the sugar will burn. Safety first - make sure there are no children under foot and you may want to wear oven mitts; the caramelized sugar will be much hotter than boiling water. 2 Heat sugar on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan.
Friday Friend – Alison Murray from Om Nom Ally
I am so excited to be featuring the gorgeous Alison from Om Nom Ally on this weeks Friday Friend. I have gotten to know Ally over the past few months after finding her beautiful blog and making some of her yummy recipes. Ally is both passionate and a wealth of knowledge on everything to do with wholefoods, clean eating and good health. Ally is a lovely soul and I am so glad to have found her on my journey to better eating, living & health.
Le voyage créatif
This July I met up with Annette Joseph in her amazing apartment in Italy for a little summer get-together with cooking, eating and dancing on the agenda. If you know Annette Joseph from before, then you know she knows how to throw a party and make it all look oh-so effortlessly, she is a food and lifestyle stylist after all with years of experience under the belt for magazines such as Better Homes and Gardens, and is an lifestyle and entertainment expert on the Today show. My lucky part was to be able to watch her work her magic up close and personal, enjoy heartfelt and fun conversation along the way, and play with my camera. It was such a treat to spend time in her company.
creamy tomato soup
I have a secret pleasure. One that I am about to announce to the internet. I… ready for this? Love… brace yourself… Okay, here goes…
NOAA - FishWatch: Pacific Common Thresher Shark
Not to be confused with pelagic and bigeye thresher sharks, common thresher sharks are one of the most commonly harvested sharks off the U.S. West Coast. Most of the catch comes from the pelagic drift gillnet fishery that mainly targets swordfish.
Carrot Banana Bread
Carrot Banana Bread As a baby I had carotenaemia. Daily, my parents fended off incessant inquiries from prying cashiers and worried neighbors. Every conversation eventually led to a reluctant explanation of why their chubby little baby was orange.
Lacy Cornbread
Don’t know whether you noticed, but in the last post I wrote…the Sausage and Kale Soup…there were a few little pieces of cornbread on the side of the bowl. Oh, you missed that? Well, let me tell you about it. That is what we in my little corner of the South call “lacy cornbread.”
