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"After you shower, you and your Gold Medal flour/ Then you rub your hot oil for 'bout a half an hour/ You in your hot tub, I'm looking at you, salivating/ Dry you off, I got your paper towel waiting." Read More...
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The approved buzzword for the summer of 2008 was, of course, the cloying (but all buzzwords are, after they've been buzzing too long) "staycation," a term that became so omnipresent it seemed branded. Though at least it was better than last year's mancation, Read More...
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Early in my cooking "career", Zarela Martinez' Oaxaca book opened doors for me. Everything I made out of it was a success and it forced me to rethink some ideas I had about Mexican cooking.She describes a gordita of sorts... Read More...
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A recent Saturday afternoon found me cruising the aisles at a large downtown Chinese market that I’d somehow never been to in all my years of living in this town. Naturally, I made a beeline for the candy section. All the usual suspects were there – Kasugai Read More...
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From 500 Snacks; Bright Ideas for Entertaining (1941), Culinary Arts Institute More images after the jump. Continue reading Midnight Molded Food - Hard-cooked eggs in jellied bouillon Permalink | Email this | Comments Read More...
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While I'm usually the one picking out recipes to make when I menu plan for the week, I do like to give Jeff a cookbook or two and see if anything strikes his fancy. Sometimes he finds three or four recipes, other times he doesn't find anything that sounds Read More...
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This is the perfect time of year to enjoy the summer evenings outside. It's not too hot and we all know the opportunities to be outside in the evening are numbered. With the days getting shorter you want to pull something together quickly so you don't Read More...
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Frozen Whole Tomatoes Are Tossed Right In - No Need to Defrost So why am I posting a cozy winter recipe that requires hours of oven time even though for many of us the heat of summer is far from over? Because I've just shared a really easy way to freeze Read More...
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When I say "private members' club", what do you think of? Portly gentlemen of a certain age, sitting on overstuffed leather sofas in hushed libraries, smoking cigars and reading The Times? Maybe the younger members of the British royals falling... Read More...
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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...
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Filed under: Cocktails , Cocktail Hour After a week spent wandering the halls of Tales of the Cocktail in July 2008, sipping many finely stirred and shaken libations; I said to myself, "These special cocktails need to be shared with the world." So I bring Read More...
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I think some of you have seen me on the Today Show, where I am lucky enough to appear on a fairly regularly basis to demonstrate some delicious Epicurious recipes. Tomorrow morning, during the 9 a.m hour, I will be on to make some delicious recipes from Read More...
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Today I did something so stupid my credit cards should both be taken away from me. I went to buy fish for dinner and vegetables for a recipe I'm testing, and while I was in the Rollerdome that is New York City's best "supermarket" I remembered we were Read More...
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Filed under: Bread Have you ever wondered how bread gets named? Maybe it's just me, but I often wondered why a baguette was named that, or why they named the bread batard. I had been pretty sure that bread was named mainly after its shape, and some further Read More...
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