Food Blogs

Nas on Fried Chicken

The Food Section — Fri, 05 Sep 2008 13:19:50 GMT

"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... Share this post: email It! | bookmark...(read more)

The Last Word (I'm Hoping) On Staycations

Epicurious.com: Editor's Blog — Fri, 05 Sep 2008 12:51:49 GMT

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)

Bean Gorditas, Sort Of

Rancho Gordo: Experiments from my mostly New World kitchen and gardens — Fri, 05 Sep 2008 09:32:00 GMT

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... Share this post:...(read more)

Asian Candy Review: Pocky Brazilian Pudding

Candy Addict — Fri, 05 Sep 2008 08:00:42 GMT

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)

Midnight Molded Food - Hard-cooked eggs in jellied bouillon

Slashfood — Fri, 05 Sep 2008 05:21:15 GMT

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... Share this post: email...(read more)

Cookies and baked pasta... what a way to warm up!

Culinary in the Desert — Fri, 05 Sep 2008 01:37:17 GMT

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)

Savor Summer Evenings

Culinary Fool — Thu, 04 Sep 2008 23:30:30 GMT

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)

How To Cook Lamb: Slow Roasted Dutch Oven Shoulder Roasts or Shanks Recipe with Tomatoes, Onions, Garlic, & Rosemary

Farmgirl Fare — Thu, 04 Sep 2008 22:55:02 GMT

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)

Babington House

Cook sister! — Thu, 04 Sep 2008 22:41:00 GMT

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...(read more)

Unusual Recipe Request!

Epicurious.com: Editor's Blog — Thu, 04 Sep 2008 22:20:00 GMT

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)

Cr??me Br??l??e Stout is a great way to drink your dessert

Slashfood Tip of the Day — Thu, 04 Sep 2008 22:16:09 GMT

Cocktail Hour: B.C. Cocktail

Slashfood — Thu, 04 Sep 2008 20:35:21 GMT

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)

The Today Show, Tomorrow

Epicurious.com: Editor's Blog — Thu, 04 Sep 2008 20:23:13 GMT

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)

Awash in a Sea of Olive Oil

Epicurious.com: Editor's Blog — Thu, 04 Sep 2008 20:12:23 GMT

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)

Ever wonder how bread is named?

Slashfood — Thu, 04 Sep 2008 18:54:48 GMT

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)