Shakshuka

There are a lot of reasons to make shakshuka, an Israeli Tunisian dish of eggs poached in a spicy tomato sauce: It sounds like the name of a comic book hero. Or some kind of fierce, long-forgotten martial art. Or perhaps something that said comic book hero would yell as they practiced this elaborate martial art, mid-leap with their fist in the air. Or you could make it because when I talked about making eggs in tomato sauce a while back a large handful of comments were along the lines of “oh, this sounds like shakshuka” and “I think you would love shakshuka” and “you really should make shakshuka” and you may have shrugged and forgotten about it until you finally had it at a café one day and whoa it turns out you really would like shakshuka! Or you could make it because that café had the audacity to close for Passover last week, right when you had the fiercest shakshuka craving yet. Thus, I suggest you make it because it turns out that it tastes really, really good from your own kitchen.

Best Pizza Dough Ever Recipe I can make a mean pizza, but it took me a while to learn how. Maybe I should rephrase that - I can make a mean pizza, but it took me a while to find the right teacher. For a long time I didn't really know where to look for guidance - I just knew I wanted pizza the way I'd enjoyed it in Rome and Naples. I was smart enough to know early on, if you have bad pizza dough, you're destined to have bad pizza. Figuring out the dough factor was not as easy as you might think. Error loading player: No playable sources found Then I was given a hint. One day in the aforementioned pizza shop, I noticed a copy of Peter Reinhart's Bread Baker's Apprentice on a bookshelf near the prep area. If you like to wait until the last minute to make pizza dough, you are out of luck here. Give Peter's dough a try, and if you are interested in baking world exceptional breads, be sure to spend time with his book. I'm just going to leave you with the dough recipe. - More Basic Techniques - 1. 2. 3. 4. 5. 6. 7. 8. 9.

Sukkah City: NYC 2010 Ne bonyolítsd sütik Karácsony tájékán még olyanokban is feltámad a cukrászszenvedély, akik az év egyéb szakaiban meg sem közelítik a sütőt, vagy ha mégis, fokozott biztonsági intézkedések mellett teszik azt. Persze ilyen opciók mellett egyáltalán nem garantált a siker, ha a lelkes alkalmi cukrász rögtön bejglisütéshez fog. Érdemes tehát első körben egyszerűen elkészíthető, mégis látványos és finom édességekben gondolkodni. A darált kekszes finomságok feltalálójának nevét már rengeteg kétbalkezes cukrász foglalta imába, amikor meghatottságtól csillogó szemekkel szemlélte, ahogy családja felfalja első adag saját készítésű kókuszgolyóját. Sport szelet Hozzávalók: 2 dl tej, 20 dkg margarin, 2 evőkanál kakaópor, 10-15 evőkanál cukor, 1 csomag vaníliás cukor, rum vagy rumaroma (ízlés szerint), 1 csomag darált háztartási keksz (500 g); a csokimázhoz: 1 tábla étcsoki, 3-4 evőkanál olaj (tűzhelyen felolvasztva) Elkészítés: A margarint a tejjel, kakaóporral, cukorral felolvasztjuk folyamatos kevergetés mellett.

cabbage and mushroom galette I don’t think I have ever met a galette I didn’t like. In fact, my only grievance is that I do not have more galette recipes on this site. Two years ago there was a wild mushroom and stilton galette and last year there was a butternut squash and caramelized onion galette but since then? Nada. Let me serve to fix that right now. Why am I so obsessed with galettes? It comes from Deborah Madison’s Vegetarian Cooking for Everyone, a book so beloved by so many food bloggers, I am deeply ashamed to admit that I have had for almost a year and (whispers) this is the first recipe I have made from it. And yet it was. Galettes, previously: Wild Mushroom and Stilton and Butternut Squash and Caramelized Onion Two years ago: Pumpkin Muffins Cabbage and Mushroom Galette with Horseradish Sauce Filling adapted from Vegetarian Cooking for Everyone; Galette dough is an old favorite For the horseradish sauce 1/4 cup prepared horseradish 1 cup yogurt or sour cream 1. 2. 3.

Tamale Pie Recipe It’s starting. Every once in a while, there’s a brief sense that fall is peeking around the corner. The way the morning sun hits the trees, or a crisp smell of evening air. It’s not overwhelming, but there’s not doubt that before we know it, it’s going to be time for jeans, hoodies, football, apple cider and pies. I’m not one to wish time away, but after so many days close to triple digits this summer, I’m more than ready for some cooler weather. I first attempted the recipe that we found in the cookbook, but the top cornbread layer ended up a complete disaster. Two quick notes on the recipe: I included black olives in the recipe for two reasons: (1) they were in almost every single tamale pie recipe that I came across; and (2) my mom and Chief Culinary Consultant love them. One year ago: Cream Cheese BrowniesTwo years ago: Salted Chocolate Shortbread CookiesFour years ago: Pain Ordinaire Careme (A Daily Loaf)Five years ago: Italian Stuffed Peppers

100 Useful Search Engines for Chefs, Cooks and Food Lovers | Culinary School Guide - StumbleUpon By Alisa Miller While everyone has to eat, only those true foodies are absolutely devoted to their food. Whether you make it professionally, as a hobby, or just love to eat good food, you will find search engines from this list below to make your nose and tongue sing. From recipes to ethnic foods to restaurants to local farmer’s markets to wine and beer, these search engines will help you find exactly what you want when it comes to creating and appreciating delicious food and beverages. Recipes There is absolutely no reason any food lover should ever be at a loss for what to cook. FoodieView. Various Types of Food Whether you are looking for Asian, French, or raw food, these search engines will help you find recipes and information on a variety of foods. ChineseFoodDIY. Vegetarian and Vegan Being vegetarian or vegan doesn’t mean you should rely on sprouts and hummus. HappyCow. All About Food These search engines don’t just stop at recipes. The Big Fat Food Search Engine. Restaurants Nutrition

How the Jews Invented Checks How the Jews Invented Checks Kai Feng Jews A Christian merchant in 12th century London once remarked, “As long as Isaac of York trusted his brother Jacob of Marseilles, and both of them trusted their cousin Joseph of Jerusalem, all three stood to make a profit.” That wasn’t true just in the Middle Ages; it was true in the ancient world as well. Paper money was first invented by the Chinese in the 11th century, but evidence of the first check came from the geniza of the Great Ezra Synagogue of Cairo, which dates back to the 9th century. Cairo Genizah Fragment from Maimonides' son The check found was written by a Jew from Baghdad to a Jew in Cairo, and it read, “Please give Joseph, the bearer of this check, a hundred coins,” and it’s signed. Now as we all know, trust depends upon honesty. When I first came to Israel to live, my wife and I wanted to carpet one of the rooms in our home. “Oh, no,” I thought to myself.

hot and smoky baked beans Thursday, July 20, 2006 I think that the basic instinct that gets us in the kitchen “after all those messy sustenance issues have been attended to” is a deep-seated desire to make something taste a little better than the way we’ve come to accept it. It’s why there are ten thousand crab cake recipes and a line of followers behind each, and it’s why everyone has an idea carved into their base philosophy of the way corn bread is supposed to taste (and most of it fails to please because it’s not as savory/rich, sweet/cakey or textural/salty as they believe pone was intended to be). I’d also argue that this is why few bother to make their own ketchup, as Heinz figured out a long time ago what most of us expect of it and why reinvent the wheel? I’m pretty sure it’s why this summer I’ve become obsessed bordering-on-frenzied with figuring out how to make all those American BBQ classics unboring. And what beans they are! Hot and Smoky Baked BeansBon Appetit, July 1999 Preheat oven to 350°F.

Cauliflower Crust Thai Chicken Pizza I’ve seen this cauliflower pizza crust idea floating around the internet for a while now. It seems bizarre. Although they sound the same, cauliflower and flour have nothing in common. How could one replace the other?? Turns out, my suspicions were completely wrong. I am totally sold on cauliflower pizza crust! Recipe Rundown Taste: A little spicy, fresh, and not at all like cauliflower. Ingredients: *Note: Use the large holes on a box grater to shred the cauliflower into crumbles. For the crust: 2 cups firmly packed shredded cauliflower from about half a large head (*see note) 1 large egg 1/4 cup finely shredded mozzarella 1 clove garlic, minced 1 tablespoon (or more) Sriracha 1/4 teaspoon salt 2 teaspoons olive oil For the topping: 1 (7-ounce) jar peanut sauce (*see note) 2 tablespoons peanut butter 1 cup cooked shredded chicken (from about 1 large breast) 1/2 cup finely shredded mozzarella 4 green onions, green parts chopped 2 tablespoons chopped fresh cilantro Directions:

Pierogi Recipe | Cooking Momofuku at home - Momofuku for two - StumbleUpon October 2, 2010 My mom is obsessed with keeping a stocked freezer, but I guess I don’t really take after her, because my freezer tends to be relatively empty, aside from random containers of stock/ramen broth, frozen dumplings and pierogi. I admit, I store buy frozen chinese dumplings and pierogi for those times that I just don’t feel like cooking. I tell myself it’s because of ease and convenience, but really, I just love the taste of frozen pockets filled with deliciousness. Pierogi are fast, tasty, and ideal for when I let myself get too hungry and become a crazy unthinking monster. It’s Oktoberfest right now and that means two things: beer and sausages. I found an old Gourmet magazine pierogi recipe on epicurious.com and for my first pierogi making experience, it was great. I couldn’t resist putting my own twist on the pierogi though: instead of filling all the pierogi with a potato cheddar cheese filling, I mixed up potatoes with green onion oil.