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Tartelette

Tartelette
I am really excited to announce that I am teaming up again with my dear friend John Ondo, Chef at Lana restaurant in Charleston, South Carolina for a 4 day workshop in Myrtle Beach, South Carolina, May 13th-17th 2014, combining cooking classes and photo/styling....! We were able to open registration to one more student thanks to the property we chose which is always good since our workshop always sell fast and with a wait list. Hopefully you will be lucky number 13! Yes, it's a good number (my birthday is May13th...) I have known John for many years and have photographed him and his crew many times. His food, cooking, restaurant are like home to us.

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sketch restaurant London The triple dream of launching a centre, a “lieu” or destination place, for food, art and music has been realised by Mourad “Momo” Mazouz and his team of chefs and designers over two expansive floors of a converted 18th century building in Conduit Street, Mayfair, London. sketch is a complex and unique site. Conceived by French master chef Pierre Gagnaire and restaurateur Mazouz, it has attracted unprecedented media reaction for its myriad food, drink and entertainment styles since it opened in December 2002. Gagnaire's culinary genius has inspired the menus throughout sketch. 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.

Cannelle et Vanille I am Aran, a Basque ex-pat living in the US since 1998, and this is Cannelle Et Vanille, my baby, my blank canvas for creating anything and everything sweet that comes out of my heart. Why the name Cannelle Et Vanille? Because those are the smells and tastes of my childhood and this blog is very much filled with nostalgia. From ‘Moby Dick’ to ‘The Great Gatsby’: Classic Lit Dishes Brought to Life (Photos) There is nothing like reading a description of a meal that is so vivid you can almost taste it. For one photographer, imaging the iconic delights wasn't enough. For a design project that turned into a book, Fictitious Dishes, Dinah Fried decided to create and photograph the food described in her favorite books. After some epic cooking challenges, she landed with 50 dishes ranging from the classic to the modern. See some of the iconic food and lit pairings here.

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. No wonder we resort to the constant default position of Vegemite, or peanut butter, or Just Tomato Please, stuffed between white bread, crusts removed. We send our children off to school, ever hopeful that this, today, will be the day they eat it all up. What follows has been gleaned from friends, my days in playgroup, some happy days spent volunteering in school canteens and some ideas forums around the world.

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. Emma Dibben - Illustrator Click a thumbnail above to choose a portfolio Emma grew up in Sheffield, early on discovering a love of nature in the surrounding Peak District. An urge to live by the sea took her to Cornwall in 2001 where she studied Illustration at Falmouth College of Arts.

Recipe Index Appetizers | Beans and Legumes | Brazilian | Bread | Breakfast | Cheese | Chinese | Coconut | Drinks | Disasters | Dumplings | Easter | Eggs | French | German | Grains and Rice | Greek | Grilling | Indian | Italian | Jewish | Meat | Muffins | Passover | Pasta | Pancakes | Pickled | Pizza | Poultry | Russian | Salads | Sandwiches | Seafood | Scones and Biscuits | Side Dishes | Snacks | Soup | Spanish | Savory Tarts and Quiche | Stew | Tex-Mex | Thanksgiving | Vietnamese SweetsAll Cakes | Everyday Cakes or Celebration Cakes | Candy | Chocolate | All Cookies | Bar Cookies or Blondies and Brownies | Ice Cream and Sorbet | Pudding | Sweet Tarts and Pies | Wedding Cake ResourcesBudget | Freezer Friendly | Gluten-Free | Quick | Slow Cooker | Vegetarian | Vegan Seasonal FavoritesSpring | Summer | Fall | Winter Apple Appetizers

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.]

Let’s Eat Cake! : Honey Kennedy Wednesday, March 21, 2012 ★ 33 Comments Well, I’ve gone from hot chocolate obsessed to cake obsessed. I thought it would be fun to round up a few of the cakes I’ve been drooling over lately. sweet God saw you getting tired, And a cure was not to be, So He put His arms around you And whispered “Come to Me”. With tearful eyes we watched you, and saw you pass away. Although we loved you dearly, We could not make you stay. A Golden Heart stopped beating, Hard working hands to rest, God broke our hearts to prove to us, He only takes the best.

Zuppa inglese (Italian Trifle) Zuppa inglese, literally “English soup”, is actually neither English nor a soup. It is a classic Italian dessert, but the name is apt nevertheless. Its texture is very reminiscent of the bread-thickened soups so typical of the cookery of central Italy, only sweet and cool rather than savory and hot—a kind of cousin to the more familiar tiramisù and an even closer cousin to the much less known Tuscan zuccotto.

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