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. I mean, couldn’t they just not serve it with pitas? Serves 4 to 6

http://smittenkitchen.com/blog/2010/04/shakshuka/

A Two Bite Breakfast: Bacon & Eggs in Toast Cups * Updated post from archive: Originally posted March 29, 2009 If you where to ask me what is my favorite meal of the day without a thought my response would be breakfast! I love breakfast! 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.

best challah (egg bread) I only know one Yiddish phrase (well, two, if you can count farshikkert, which is a pretty awesome way to say someone is three sheets to the wind), but conveniently, it is my favorite. A shonda for the goyim means, roughly, that someone of the Jewish faith is not only doing something shameful (shonda), but doing it in front of non-Jews, which of course is an entirely worse offense. Like, it would be bad enough to, say, eat ham and cheese on matzo on Passover (or, I suspect, ever and boy, do I have a great story about that but first let me see if I can get my mother to pay me not to share it) but it would be doubly more awful to do it in front of a person outside your faith. You would, in fact, bring shame upon your entire people, mostly because when given the choice between the most or least dramatic interpretation of an event, I think can safely say that my people will generally opt for the former. A shonda, indeed.

Do-It-Yourself Dragon's Beard Candy For a basic Dragon's Beard you need, Ingredients (Syrup):- * 1000g / 2.2lb of sugar * 100g / 3.5oz of light corn syrup or maltose * 1 tsp of white vinegar (careful here, too much or too little might mess up the final product) * 500ml or 2 cups of water Ingredients (Dusting):- * 3 to 4 cups of corn starch or rice flour Ingredients (Filling):- * 2 to 3 cups of peanuts

100 Useful Search Engines for Chefs, Cooks and Food Lovers 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

Shaved Fennel Salad Recipe I have a couple regrets related to Super Natural Every Day. Nothing too major, but one is related to photography. I'll start by saying it's not always feasible to have a photo with every recipe in a cookbook. This is especially the case if you want other types of photos in your book, like I did. Here's the problem - recipes with photos get all the love. How to Make Mofongo: 8 Steps Edit Article Edited by Juan, Carolyn Barratt, Michaela, BR and 6 others Mofongo (pronounced moh-FON-goh) is a very typical Caribbean dish in which the main ingredient is green plantains. It's very popular in Puerto Rico, the Dominican Republic and other nearby islands, as well as in any community around the world where Puertoricans can be found.

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.

Magic Sauce Recipe I call this the magic sauce recipe. In part, because it makes everything it touches shimmer with deliciousness. It's magic like that. Technically, it's a riff on a chimichurri sauce - one that veered off the rails in a big way. springy, fluffy marshmallows The first time I made marshmallows, well, I don’t think saying “it was a mess” adequately describes it. Oh, the marshmallows were successful; they even looked and tasted like marshmallows, but yours truly? I ended up in a tangled web of marshmallow strings. It all went south when I couldn’t resist the urge to scrape down the paddle and bowl (anyone else an obsessive bowl scraper? I cringe when things go to waste).