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Filed under: Dessert , Chocolate , Fruit , Slashfood Ate For most of us, the shift from August to September means it's back to school time. For restaurants, it's time to make the seasonal changes to the menu. It's a little less complicated with the bread Read More...
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Filed under: Dessert , Feast Your Eyes When I mentioned the Portland Pie-Off last week* I was hoping that a few of the winning pies would find their way into the Slashfood Flickr pool. Happily, Lelo has come through with a delicious picture of the pie Read More...
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Filed under: Dessert , Fruit , Fall Over at Foodtv.ca , they're choosing monthly recipes from Food Network chefs and cooks and sparking up a little competition. This month, I can't help but share because, well, the recipe comes from one of my favorites Read More...
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Home is many things. Home is where you make chocolate éclairs thanks to Meeta and Tony. Home is talking to Lis. Home is saying hello again to all of you after a long absence. Home is the Daring Bakers. It’s good to be home. Ciao! Read More...
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Filed under: Snacks , Dessert , Dairy , Stores & Shopping , America One of the things I enjoy most about New England is visiting the many different shops that sell homemade ice cream. Usually, I judge ice cream according to its creaminess, sweetness, Read More...
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"Figs?" she asked, "What about putting a little pomegranate molasses in them?" She took me into the kitchen, and poured two slow-moving drops of the stuff onto the end of a fork and put it in my mouth. It was a flavor new to me-- sweet, sour, full of Read More...
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1. What's Burger King test-marketing in response to rising food costs? a. A Whopper without pickles or onions. b. Less secret sauce on the Whopper and Whopper Jr. c. A 2-oz. Whopper Jr. burger patty instead of the current 2.2-oz. Whopper Jr. burger patty. Read More...
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"The what?" I asked, though the name seemed to illustrate itself with near-perfect precision. "A Frownie is a brownie, but with a frownie face piped onto it. If you purchase a whole pack, it's called a Pity Party." I stopped hearing anything more about Read More...
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Some people read, others watch TV, I, on the other hand, am all about late-night baking. No joke. My last five baking escapades have all begun no earlier than 10pm. Sometimes when I am in my apartment I just get the urge, and then there are times when Read More...
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A few years ago I met a fellow who talked some very big words about pie. He seemed to think he knew a lot. He said he had this friend, Aligator, who organized a pie competition every year, and, if I was lucky, I might get to attend. Through veils of secrecy Read More...
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And the winner of the 2008 Yokohama Ice Cream Expo is ... beef tongue ice cream. Yum. But beef tongue ice cream doesn't necessarily sound so bad when you compare it to some of the other flavors on display: eel, octopus, pit viper, chicken wings, cheese, Read More...
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Go figure! For this week’s edition of Magazine Mondays, I’m featuring a recipe that I came this close to dumping in the food waste bin. When I bought the 2007 April/May issue of Taste Italia, I immediately bookmarked a recipe for Apricot Almond Read More...
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There are many reasons to grow your own food. Some people do it as a hobby, some people do it for a living and some people do it because they believe it is the best way to ensure that the food they’re eating is the freshest and healthiest food available. Read More...
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On average (unless you happen to be someone who enjoys multiple birthday parties), you get one shot a year at your own cake and birthday wish. That thought makes me weep for all the twins and triplets in the world. So where and when did this dessert become Read More...
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Filed under: Dessert , Bakeries , Artisan Foods I have a co-worker that has the ability to find some of the most amazing cakes on the internet. Knowing that have an unhealthy obsession with anything edible, he is nice enough to send links to those cakes Read More...
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