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Holiday Cookie Swap I hope everyone had a great Thanksgiving holiday. Now that Thanksgiving is over, it’s time to start thinking about the biggest holiday of the year. To me, Christmas is about sharing. The Food Lab: How to Make Tonkotsu Ramen Broth at Home It's time for another round of The Food Lab. Got a suggestion for an upcoming topic? Email Kenji here, and he'll do his best to answer your queries in a future post. Become a fan of The Food Lab on Facebook or follow it on Twitter for play-by-plays on future kitchen tests and recipe experiments. [Photographs: J. Kenji Lopez-Alt] Preserved Lemon with Chickpeas and Parsley Pesto The Year in Food is one colorful, lush food blog. If there are times in the week when you need a little jumpstart in cooking inspiration, here is the first place to begin. A talented photographer, Kimberly Hasselbrink writes simple, seasonal recipes using lots of fresh fruits and vegetables. This recipe is a particularly good one—it’s packed with healthy spinach, protein-packed chickpeas and almonds, and topped with a delightful homemade parsley pesto.
Design Crush & Popsicles! Not to sound full of myself, but I’m pretty sure this is the be all, end all of popsicle roundups. There’s a little something for everyone: the foodies, the purists, the ones who prefer frozen yogurt, the ones who prefer a little alcohol, everyone. Tweny-five options to be exact. The post I did last summer on the cold guys was one of DC’s most viewed ever, so I thought you’d all be up for another round – was I right? recipes March 12, 2013 Making dinner lately has been quite a feat. I try really hard to cook something halfway decent and semi-homemade a few nights a week, rather than just opening the bag of frozen chicken nuggets or making Dan pick something up on his way home from work. But with the crazy schedule we’ve had, plus Dan… KEEP READING » July 24, 2012
20 Super Foods You Need to Build Muscle & Lose Fat To build muscle & lose fat, you need a variety of proteins, veggies, fruits, carbs, and healthy fats. Eating protein helps building & maintaining muscle. But it also helps fat loss: protein has a higher thermic effect than carbs/fats. Eating fats also helps fat loss: your body holds fat if you don’t eat fats. Fruits & veggies contain vitamins & minerals, necessary for recovery from your workouts. And carbs fuel your muscles so you feel full of energy at the gym. Chicken and Black Bean Burritos - www.phillyburbs.com: Type A Kitchen I'm so glad you're here today because I've made you glorified Hot Pockets circa 1994. Let me tell you what kind of meal this is. This is the kind of meal you make when your day has gone by in a complete blur. These types of days make me wish a company like Apple would invent LDVR.
French Toast Casserole & Pauladeen.com Preheat oven to 375ºF. Spray 13 x 9 casserole dish with nonstick spray. Put half of the cubed bread into the bottom of the prepared pan. Cover with the cream cheese. In a small mixing bowl, mix together sugar and cinnamon. Sprinkle casserole with half of the sugar mixture. 100 Famous Restaurant Recipes You Can Replicate at Home Eating out is becoming a more and more popular phenomenon. With fast food taking only minutes out of a day and costing a few dollars, it can be convenient. Likewise, fine dining is also on the rise and can put a considerably larger dent in your wallet. But unless you were a master chef with a keen sense of taste, these recipes were lost to you.
How to Make Bagels: A Users Manual at Epicurious.com - StumbleUpon While making bagels may seem challenging to home cooks, it's actually not as complicated as you might think. But before we get into the specific recipe and bagel-making process, let's explore a few urban myths: Do You Need a Special Type of Flour to Make Bagels? No. Bagel shops often use a type of high-gluten flour to achieve that distinctively chewy texture and to stand up to the rigors of mass production, but you can opt for more readily available unbleached bread flour and still achieve fantastic results. Peanut Butter Cocoa Krispies Smores Bars I haven’t had real, good old-fashioned smores that are made over a campfire in far too long. Like about twenty years, give or take, but who’s counting. The last time I roasted marshmallows over a campfire was when I was a Girl Scout. I have memories of being too impatient to wait for the marshmallows to toast evenly and instead, I would intentionally dip my wooden stick, with splinter-filled marshmallows speared on it, directly into the flames.