See this at: blogs.channel4.com| Added on 11/22/09

Butterbeer, as Heston Blumenthal points out in his Tudor Feast, is not just Harry Potter’s favourite tipple, it’s also a bona fide Tudor recipe made from ale, sugar, egg yolks, nutmeg and butter. If you’ve always thought that beer is good but could... See more

Butterbeer, as Heston Blumenthal points out in his Tudor Feast, is not just Harry Potter’s favourite tipple, it’s also a bona fide Tudor recipe made from ale, sugar, egg yolks, nutmeg and butter. If you’ve always thought that beer is good but could benefit from a few more calories, then this is the drink for you. Last weekend I spent an eye watering £80 at the dentist on damage control for my sweet tooth. Just two days later I’m whisking sugar into a steaming pot of ale and hoping my fillings don’t melt. I heated some beer in a pan over a medium heat till it bubbled. Then I took it off the heat, added the egg, sugar and nutmeg mixture, put it back on a low heat and stirred for a couple of minutes until it went the colour of strong tea meets cloudy apple juice. By this point the kitchen smelled of mulled wine which was a more pleasant odour than you’d expect from a pot of warm eggy beer. I whisked in a little butter and the brew was complete. Rich, caramelly and super-sweet. There’s a... See less

See this at: pillsbury.com| Added on 11/11/09

Brown sugar and pecans make the crust special. After baking, the pie gets a twist: it's turned upside down onto the serving plate, transforming the...

See this at: food.realsimple.com| Added on 11/04/09

Get quick, delicious, easy-to-prepare recipes from Real Simple magazine. Search the more than 1,000 free recipes for chicken, beef, or salmon; Mexican, Chinese or Italian; low-fat, low-carb, or kid-friendly; and more.

Get quick, delicious, easy-to-prepare recipes from Real Simple magazine. Search the more than 1,000 free recipes for chicken, beef, or salmon; Mexican, Chinese or Italian; low-fat, low-carb, or kid-friendly; and more. See less

See this at: recipetips.com| Added on 11/02/09

* Brown hamburger and onion; drain. * Cook pasta and drain noodles. * Mix noodles and soups in large bowl. * In baking dish, layer hamburger, sauerkraut, and noodle mixture. * Bake at 350°F, uncovered for 30 minutes. * Sprinkle cheese over top then... See more

* Brown hamburger and onion; drain. * Cook pasta and drain noodles. * Mix noodles and soups in large bowl. * In baking dish, layer hamburger, sauerkraut, and noodle mixture. * Bake at 350°F, uncovered for 30 minutes. * Sprinkle cheese over top then back another 15 minutes. * Serve hot. See less

See this at: foodandwine.com| Added on 11/02/09

A recipe for Shrimp Étouffée. Dishes created by Food & Wine Magazine and top chefs.

See this at: foodandwine.com| Added on 11/02/09

In Bahia, cooks prepare endless variations of this traditional stew: with shrimp, with fish and shrimp, with lobster. What's constant is the coconut...

See this at: notmartha.org| Added on 10/28/09

The next time I tried adding fingernails made of onion, which were just like press on nails: To make the fingernails I sliced a thin round off of a...

See this at: marthastewart.com| Added on 10/21/09

Favorite recipes and video cooking tips from Martha Stewart on marthastewart.com. Great recipes for chicken, cakes, pasta, cookies, easy meals,...

See this at: marthastewart.com| Added on 10/21/09

* 6 small vine-ripened tomatoes, (3-inch) , cut into twenty-four 1/4-inch-thick slices * 3 tablespoons extra-virgin olive oil * 1 1/2 teaspoons fresh...

See this at: marthastewart.com| Added on 10/21/09

Favorite recipes and video cooking tips from Martha Stewart on marthastewart.com. Great recipes for chicken, cakes, pasta, cookies, easy meals,...

See this at: yumsugar.com| Added on 10/21/09

* Lightly butter 15x10x2-inch baking dish or smaller individual ceramic bowls. Melt 1/4 cup butter in heavy large saucepan over medium heat. Add leeks; stir to coat. Cover saucepan and cook until leeks are tender, stirring occasionally, about 12... See more

* Lightly butter 15x10x2-inch baking dish or smaller individual ceramic bowls. Melt 1/4 cup butter in heavy large saucepan over medium heat. Add leeks; stir to coat. Cover saucepan and cook until leeks are tender, stirring occasionally, about 12 minutes (do not brown). * Uncover saucepan; add flour. Stir 2 minutes. Add milk; bring to simmer, stirring often. Add cheese and mustard. * Stir until cheese melts. Remove from heat. Season cheese sauce to taste with salt. * Whisk eggs in medium bowl. Gradually whisk in 1 cup cheese sauce. Stir egg mixture into cheese sauce in saucepan. * Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot. * Stir cheese sauce into pasta in pot. Transfer to prepared baking dish. Can be made 2 hours ahead. Let stand at room temperature. * Preheat oven to 400°F. Bake pasta until cheese sauce is bubbling around edges and some ends of pasta are golden brown, 20 to 30... See less

See this at: russlandjournal.de| Added on 10/18/09

Solyanka (russ.: солянка) – a rich salty spicy stew – is one of the most popular dishes of the Russian cuisine. There are different kinds of Solyanka: with meat, sausages, fish or mushrooms. Most important ingredients are cucumber pickles or salted... See more

Solyanka (russ.: солянка) – a rich salty spicy stew – is one of the most popular dishes of the Russian cuisine. There are different kinds of Solyanka: with meat, sausages, fish or mushrooms. Most important ingredients are cucumber pickles or salted mushrooms. In Russian Solyanka means "salty", derived from the word соль - [sol] (salt). See less

See this at: foodista.com| Added on 10/18/09

Solyanka (Russian and Ukrainian: соля́нка) is a thick, spicy and sour soup in the Russian and Ukrainian cuisine. There are mainly three different kinds of solyanka, with the main ingredient being either meat, fish or mushrooms. All of them contain... See more

Solyanka (Russian and Ukrainian: соля́нка) is a thick, spicy and sour soup in the Russian and Ukrainian cuisine. There are mainly three different kinds of solyanka, with the main ingredient being either meat, fish or mushrooms. All of them contain pickled cucumbers with brine, and often cabbage, salty mushrooms, smetana (sour cream) and dill. The soup is prepared by cooking the cucumbers with brine before adding the other ingredients of the broth. *For meat solyanka, ingredients like beef, ham, sausages, chicken breasts, and cabbage, together with salty mushrooms, cucumber pickles, tomatoes, onions, olives, capers, allspice, parsley, and dill are all cut fine and mingled with cream in a pot. The broth is added, and all shortly heated in the stove, without boiling. *Fish solyanka is prepared similarly, but soup vegetables are cooked with the broth. The meat is replaced with fish, like sturgeon and salmon, and freshwater crayfish. Finally, some lemon juice is added to the soup. *For... See less

See this at: epicurious.com| Added on 10/14/09

Find delicious potato recipes, like creamy mashed potatoes with goat cheese and fresh sage, and other American recipes at Epicurious.com

See this at: ezrapoundcake.com| Added on 10/05/09

We finally stopped by the new Trader Joe’s today. People were stumbling up and down the aisles like they’d just emerged from fallout shelters, mesmerized by the groceries, shouting things like, “Honey! They’ve got onions!” Seeing them reminded me of... See more

We finally stopped by the new Trader Joe’s today. People were stumbling up and down the aisles like they’d just emerged from fallout shelters, mesmerized by the groceries, shouting things like, “Honey! They’ve got onions!” Seeing them reminded me of an older woman I worked with at the bakery who never quite got the subtle difference between “organic” and “orgasmic.” Every time a group of men would come in, she’d get flustered and say, “You should try our coffees! They are orgazzzmic.” I know, coffee IS an orgasmic experience for some people. But then she’d start talking about the orgasmically-grown vegetables. Anyway, after the TJ’s experience – “Look, Honey! They’ve got frozen food!” – I was ready for the Lee brothers’ Cheese-Grits Chiles Rellenos with Roasted Tomato Gravy. The poblano is roasted, not deep-fried, and stuffed with cooked cheese grits, so the level of spice is up to you. I used a habanero cheddar in the grits, but a medium cheddar, colby or pepper jack would be... See less

See this at: ezrapoundcake.com| Added on 10/05/09

* Ooh, Harry Connick Jr.'s going to be on Letterman tonight. He'll do nicely. [ezrapoundcake] * Six cakes down, two to go. About to make a run for more flour. Of all the things to run out of... [ezrapoundcake] * Starting a new wedding cake. Butter's... See more

* Ooh, Harry Connick Jr.'s going to be on Letterman tonight. He'll do nicely. [ezrapoundcake] * Six cakes down, two to go. About to make a run for more flour. Of all the things to run out of... [ezrapoundcake] * Starting a new wedding cake. Butter's out, coffee's on. In the words of The Prophet @iamdiddy, LET'S GO!!! [ezrapoundcake] * Shared burnt-carrots-2. See less

See this at: ezrapoundcake.com| Added on 10/05/09

* Ooh, Harry Connick Jr.'s going to be on Letterman tonight. He'll do nicely. [ezrapoundcake] * Six cakes down, two to go. About to make a run for more flour. Of all the things to run out of... [ezrapoundcake] * Starting a new wedding cake. Butter's... See more

* Ooh, Harry Connick Jr.'s going to be on Letterman tonight. He'll do nicely. [ezrapoundcake] * Six cakes down, two to go. About to make a run for more flour. Of all the things to run out of... [ezrapoundcake] * Starting a new wedding cake. Butter's out, coffee's on. In the words of The Prophet @iamdiddy, LET'S GO!!! [ezrapoundcake] * Shared burnt-carrots-2. See less

See this at: pinchmysalt.com| Added on 10/02/09

People keep asking me why, if I’m living in Sicily, I haven’t posted any Italian or Sicilian recipes on this site. Well, the answer is simple. I just...

See this at: tasteofhome.com| Added on 09/28/09

Divide the sausage into six portions; flatten and sprinkle with salt and pepper. Shape each portion around a peeled hard-cooked egg. Roll in beaten...

See this at: citrusandcandy.com| Added on 09/20/09

There is a place up in the far reaches of Sydney's northern beaches that I absolutely adore but don't visit often enough as it's a long road trip from where I live in deep suburbia. The Cook's Larder (even the name sounds delicious!) is a treasure... See more

There is a place up in the far reaches of Sydney's northern beaches that I absolutely adore but don't visit often enough as it's a long road trip from where I live in deep suburbia. The Cook's Larder (even the name sounds delicious!) is a treasure trove for any discerning food lover - a deli, a delectable array of gourmet foods, a cafe and restaurant as well as a cooking school. What I get the most excited about is their stunning menu of cakes - especially this flourless beauty. The Flourless Apple, Almond, Raisin and Ginger Cake from The Cook's Larder is amazing. It's super moist but the flavour of the apple and ginger with a sweet overtone of maple is a pure delight. It took only one bite and immediately, I was aching for the recipe so I could recreate it at home. I wouldn't put it past me to embark on a bit of culinary stalking but thank god for Gourmet Traveller who reprinted the original recipe, much to my joy. I made a few changes to the original recipe simply because I didn't... See less

See this at: 101cookbooks.com| Added on 09/17/09

If I'm going to eat a scone, it has to be good. Really really good. Worth it good. I feel the same way about croissants. These maple syrup scones make...

See this at: bhg.com| Added on 09/14/09

By starting with a deli-roasted chicken, you can whip up this Thai-inspired soup in minutes. Fresh cilantro and lime brighten it up.

See this at: find.myrecipes.com| Added on 08/20/09

Preheat oven to 375°. Combine first 5 ingredients in a medium saucepan. Bring to a boil; cook 2 minutes or until thick, stirring constantly. Cool completely. Combine butter and honey in a medium bowl. Add graham cracker crumbs, stirring to blend.... See more

Preheat oven to 375°. Combine first 5 ingredients in a medium saucepan. Bring to a boil; cook 2 minutes or until thick, stirring constantly. Cool completely. Combine butter and honey in a medium bowl. Add graham cracker crumbs, stirring to blend. Press mixture into bottom and up sides of a 9-inch pie plate. Bake at 375° for 8 minutes. Cool completely. Place 1/2 cup cooled cherry mixture in a food processor; process until smooth. Place the remaining cherry mixture in an airtight container; cover and chill. Place softened ice cream in a large bowl, and beat with a mixer at medium speed until smooth. Add pureed cherry mixture, and gently fold in to achieve a swirl pattern. Spoon mixture into the cooled crust. Cover and freeze 4 hours or until firm. Top with reserved cherry sauce just before serving. See less

See this at: thaifoodtonight.com| Added on 08/14/09

20 Years ago Thai cuisine was almost unknown. But over the last decade with the move towards healthier eating, Thai restaurants have sprung up in all over the world. Now advernturous folks are cooking Thai food at home. They are taking Thai cooking... See more

20 Years ago Thai cuisine was almost unknown. But over the last decade with the move towards healthier eating, Thai restaurants have sprung up in all over the world. Now advernturous folks are cooking Thai food at home. They are taking Thai cooking classes and buyin Thai cookbooks. But for some people finding good recipes, locating unique spices and ingredients and , most of all, learning Thai cooking techniques is enough to discourage them. So all too often those Thai cookbooks bought with the best intentions sit on bookshelves gathering dust; and Thai cooking class are quickly forgotten. Now, Dim Geefay takes the mystery out of thai cooking through this series of easy to follow Thai cooking videos and enables everyone to prepare delicious Thai meals for family and friends. It's just like taking a Thai cooking class at a Thai cooking school in Bangkok or Chiang Mai. But this Thai class is one you can take anywhere in the world. And one that you can return to again and again. Best of... See less

See this at: vegalicious.org| Added on 08/13/09

* Cut the pumpkin, if it is organic you can leave the skin on, if not, cut away the outer parts, de-seed and cut into medium size chunks. * Place them...

See this at: allrecipes.com| Added on 08/13/09

Middle-Eastern style puff pastry pockets filled with cheese. Great served as an appetizer or the traditional Israeli way for breakfast with salad,...

See this at: seriouseats.com| Added on 08/12/09

A love affair with pasta and tomato sauce is lifelong, and new variations are always intriguing. My summer staple is a simple marinated fresh tomato sauce, which never sees a lick of heat except the gentle heat of the pasta. I'm also in love with... See more

A love affair with pasta and tomato sauce is lifelong, and new variations are always intriguing. My summer staple is a simple marinated fresh tomato sauce, which never sees a lick of heat except the gentle heat of the pasta. I'm also in love with spaghetti all'amatriciana, a distant cousin of pasta carbonara made with onion, chili, guanciale or pancetta, and of course, tomato. Yet I'd never seen the following recipe, billed as a Sardinian specialty, from a place where sausage and saffron are often used in recipes. The saffron adds its unmistakable aroma and mellow earthiness that complements the tomatoes well; spicy chili flakes and fresh herbs give it a warmth and freshness. Normally I'd hesitate to use saffron in anything other than a paella or risotto alla Milanese, where its flavor is front and center (the stuff is pretty expensive). But Viana La Place and Evan Kleiman hardly ever miss; this recipe is adapted from their book Pasta Fresca. Other than doubling the amount of meat... See less

See this at: 101cookbooks.com| Added on 08/10/09

I threw together this zucchini-flecked ricotta cheesecake when I got home from the farmers' market the other day. The green and yellow squash skins...