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101 Cookbooks - Healthy Recipe Journal

101 Cookbooks - Healthy Recipe Journal
Back in the late 90's Vogue Entertaining + Travel was the Australia-based magazine I splurged for any time I came across it on the news stand. It was gorgeously produced with the likes of Mikkel Vang, Petrina Tinslay, David Loftus, Quentin Bacon, and Con Poulos filling the pages - imagery that was modern, aspirational, and (often) lit naturally. About that time, they started publishing a series of little seasonal Vogue Entertaining Cookbooks. Over the years I collected five of the volumes, and all of them have survived multiple moves (and brazen cookbook purges). Paperback, and roughly 160 pages in length, their simplicity is inviting, and a straight-forward mix of recipes and idea lists are everyday approachable. Each ingredient-led chapter is filled with simple, short-order techniques and ideas.

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Be kind, rewind – Cake weekend au citron et confit de clémentines à la vanille As I was diligently peeling a stampede of organic lemons to turn them into neat candied squares – a pretty lengthy task if you consider all the steps involved – the pungent scent brought down memories of a now long-gone day. Rewind. As Guillaume wakes up – or more accurately, as I push the snooze button of our alarm clock every two minutes, giving him a repeat-hug to gently get him to emerge from his dreamless sleep – I suddenly realise that today is my much-longed-for day-off. After more minutes that I will dare to divulge, Guillaume slowly walks to the bathroom, and I can’t resist to fall back asleep with the soothing sound of falling waters tickling my ears.

Anti-poverty campaigner for Oxfam and Child POverty Action Group, and supporting the Trussell Trust. Guardian recipe columnist. Mother. Food blogger. Cookbook author. Twitter@ :MsJackMonroe Blog Lazarus pesto. Yesterday, we had a large black bunch of mint in the fridge, some sticky soggy parsley and a clump of basil that had seen better days. Add to that a […] Read more Make-me-better morning mug. VOLT ink: Recipes. Stories. Brothers. The day before Michael and Bryan Voltaggio's collaborative new cookbook VOLT ink. hit the shelves this week we talked over a delicious lunch at chef George Mendes's Aldea. Sharing a meal with the Voltaggio brothers is a lens into their worlds and their bonds—to each other, their families and the people they work with. The heavily-tattooed, good-looking and highly-acclaimed chef brothers have achieved great professional success by their early thirties—having conquered Top Chef's 6th season (Bryan came in second, Michael first), and opening eponymous restaurants (Bryan's VOLT in their native Frederick, VA and Michael's just-opened MVink and ink.sack in Los Angeles).

Little Broken - Food recipes from fresh ingredients - Part 2 Avocado Wedge Salad with Almond-Parmesan Croutons By Katya 4 Comments Nothing beats a wedge salad like this! The Bitten Word (Photos, clockwise from top left: Bar Pilar, Little Serow courtesy of The Washingtonian, Le Diplomate, Rose's Luxury) Here's something we've been meaning to do for years (literally years) on this blog: share our favorite places to eat in Washington, D.C. Our Nation's Capital is flooded with deliciousness these days. Over the years we've gladly answered readers' questions about where they should eat when they visit D.C. Lunchbox Treats – Twenty Ideas for Sandwich Fillings « The In my years of providing nutritious meals to my family, the single most fraught event of any given day must surely be the ritual of Making School Lunches. If ever my children have a finicky food preference, it will be outed the moment it is placed between two slices of bread. It is a morning – or evening, depending on how busy the day is – endurance test in many households and is often enough to defeat most parents.

Favorite Recipes from 2011 Can you believe 2011 is almost over? Where did the year go? 2011 was a pretty great year, especially for this little blog of mine. Over the last 12 months, we have picked up lots of new friends along the way. And let me tell you–you guys are not afraid to tell me when you HATE a recipe or when you LOVE a recipe. So, here are some of the most popular recipes from this year. Recipe Index — SK Chestnut Sunflower Thimbles with Raspberry, Quince and Apricot Preserves (GF, V) Brownie Ganache Tart with Whipped Coconut Creme (GF) Buckwheat Skillet Cornbread with Whipped Honey Butter (GF) Moorish Paella recipe from food52 Author Notes: I love paella because it is a little more hearty and cozy than a lot of pasta dishes but just as versatile--you can pretty much fill the dish with whatever you have on hand. I came up with this recipe after a dinner party left me with a few lamb sausages, lots of spices and half a can of harissa I did not want to waste. - NWB (less)Author Notes: I love paella because it is a little more hearty and cozy than a lot of pasta dishes but just as versatile--you can pretty much fill the dish with what (…more) - NWB Food52 Review: The fun of paella is that it's a dish whose flavor you have to build, phase by phase, as you layer ingredients into the paella pan. You can see the dish darkening and intensifying as you move through the steps.

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