|
|
Browse by Tags
All Tags » Recipes (RSS)
-
We're used to seeing a variety of interesting threads on our Epicurious forums. (Eat weeds, anyone?) One that caught my eye this week was a request for a soup from Afghanistan: "Ideally I would love to hear from anyone from Afghanistan or expats. Traditional Read More...
|
-
Every year, I look forward to the real fig season--figs have two seasons: the first, in early summer, is fleeting and generally unremarkable; the second one takes place late in the summer. And yes, folks, it's that time of year again. Late summer. My Read More...
|
-
Filed under: Beef , Recipes , America , Retro cookery , Soups/Salads From The Heinz Book of Meat Cookery (1930), HJ Heinz Company I'm interrupting the semi-regularly scheduled Midnight Sausage series to share molded food images and recipes from my personal Read More...
|
-
Then, I got an email from a PR agency. Did I want to try some new regional recipes from a classic seafood seasoning company? I had just hosted a big Zatarain's tasting a few weeks ago, so I was somewhat curious about how the East Coast classic would compare. Read More...
|
-
Filed under: Dairy , Beef , Recipes , Eggs , Retro cookery , Soups/Salads From The Best of Taste: The Finest Food of Fifteen Nations (1957), The SACLANT-NATO Cookbook Committee I'm interrupting the semi-regularly scheduled Midnight Sausage series to share Read More...
|
-
Filed under: Poultry , Recipes , Retro cookery , Soups/Salads From Dainty Desserts for Dainty People (1915), Knox Gelatine I'm interrupting the semi-regularly scheduled Midnight Sausage series to share molded food images and recipes from my personal collection Read More...
|
-
"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...
|
-
Although you can easily use frozen blueberries for muffins, there's no reason to do that now, when berries are fresh, in season, and moderately inexpensive. Frozen berries are for the winter, when you have to pay little buckets of gold for a half pint Read More...
|
-
Most people remember one dish their mother made. It's like an anointed memory because that dish is often our first real taste, and because it comes, somehow, to embody our mothers. If I ever compiled a recipe book it would a kind of primal one, a book Read More...
|
-
(Check out my recipe for grilled zucchini, too.) This recipe comes from the article, Taste the Rainbow, from my local newspaper the Daily Times-Call. It’s about Miller Farms in Platteville, Colorado, which is a five minute drive from my house.... Read More...
|
-
The zucchini and summer squash from the garden are piling up on the counter tops and threatening to take over the kitchen. What am I going to do with all these vegetables? Usually, I peel, chop them up in small... Read More...
|
-
Filed under: Vegetables , Recipes , Fruit , How To , Spirits , Liquor Cabinet , Liqueurs , Summer A couple of weeks ago, I wrote a review of Vlada, a New York bar that specializes in infused vodkas. As I mentioned in my post, my experiences at Vlada had Read More...
|
-
Cocktails, like food recipes, need balance. Too sweet and you're drinking Hawaiian Punch concentrate. Too salty and you might as well gargle with seawater. Other flavors come to the rescue: Italians love bitter liqueurs like Campari, Aperol, Cynar and Read More...
|
-
"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...
|
-
They say the best way to teach someone how to swim is to throw her into the ocean. Actually, I don't know if anyone really says that who's not a complete sadist, but my point is, sometimes it pays to be a little reckless. Stepping outside your comfort Read More...
|
|
|
|