I love this adjustment to make the kitchen bigger. I definitely need one of those metro-shelving units for the tiniest corner of my kitchen.
Sara's kitchen looks like it was built in 1...
I'd like to see fearlessness in the dessert cooking department (in my house)! Here's a post I wrote that includes an adorable and easy chocolate pots de creme recipe
For the sake of our hearts, lardo shouldn't taste so good. But it does. Oh, how it does...I first had lardo at Pizzeria Mozza (another Batali/Silverton joint) and it changed my life. Think salty, c...
Not to repeat any previous ideas (toddy, cheese plate adornment) I would suggest pouring honey over a bowl of ricotta (cow or sheep, your choice) with fresh berries or mix the honey with room tempe...
Pencils--got the plastic tray from Target a few years back...
Pedalpowered--Using a food processor to make pesto really changes the flavor of it because the heat of the motor and blade...
Dana,
I always love reading your weekend meditations. Thank you for the continued inspiration through 2008. I look forward to more of your thoughtful posts in 2009!
I'm planning to start my Thanksgiving Lidia Bastianich style: I'll serve an Affetati Misti (mixed charcuterie plate) to my foodie friends. Though this dish technically isn't "light", it certainly i...
Your pie cooking contest inspired me to make my FIRST (100 per cent-from-scratch) pie last night and, after making my banana cream pie, I now can easily state why I have never made a pie before: t...
Sundays, I think, are a naturally still time for many. It isn't easy to rest, but of all the days, Sunday is most accommodating to the idea. Funny how difficult it is to relax and submit to stillne...
I've been wanting to make braised short ribs for soooooo long....but I just haven't wanted to be chained to the stove for 8 hours!
(fingers crossed),
Brooke
It's always wonderful to have a great philosophy get translated into ALL the different areas of one's life...Even behind the bar!
cheers to a great post!
I love this post! It's truly amazing how much the internet and food related blogs have dramatically effected the way many of us cook.
The more I cook, the more I rely on all forms of ...
I'm embarrassed to admit this, but A LOT of the dishes I make at home are inspired by restaurants.
I recently made a Chez Panisse cafe dish of Prosciutto wrapped scallops:
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I love beets raw and marinated in citrus juice (also inspired by the farmers market, as recommended in your post) and baked and served...
I love this adjustment to make the kitchen bigger. I definitely need one of those metro-shelving units for the tiniest corner of my kitchen. Sara's kitchen looks like it was built in 1...
I'd like to see fearlessness in the dessert cooking department (in my house)! Here's a post I wrote that includes an adorable and easy chocolate pots de creme recipe
For the sake of our hearts, lardo shouldn't taste so good. But it does. Oh, how it does...I first had lardo at Pizzeria Mozza (another Batali/Silverton joint) and it changed my life. Think salty, c...
Not to repeat any previous ideas (toddy, cheese plate adornment) I would suggest pouring honey over a bowl of ricotta (cow or sheep, your choice) with fresh berries or mix the honey with room tempe...
Pencils--got the plastic tray from Target a few years back... Pedalpowered--Using a food processor to make pesto really changes the flavor of it because the heat of the motor and blade...
I created this breakfast in bed recipe with the comfy romantic in mind. Eggs al Forno is a simple baked egg dish that's made ...
I try to always buy my meat at the local farmer's market. But after doing a taste test of artisan raised beef,...
Short ribs--especially bison short ribs-- are lean and flavorful, especially when braised in coffee. Check out this java-braised
Dana, I always love reading your weekend meditations. Thank you for the continued inspiration through 2008. I look forward to more of your thoughtful posts in 2009!
I would like to second the vote for: http://whiteonricecouple.com/blog and add Spicy Salty Sweet:
Funny you should ask! I have a friend that makes sculptures with them. Take a look: http://foodwoolf.com/2008/12/...
I'm planning to start my Thanksgiving Lidia Bastianich style: I'll serve an Affetati Misti (mixed charcuterie plate) to my foodie friends. Though this dish technically isn't "light", it certainly i...
Well, the response certainly doesn't make me feel any better...Looks like I'm just an odd, pie-fearing foodie! http://foodwoolf...
Your pie cooking contest inspired me to make my FIRST (100 per cent-from-scratch) pie last night and, after making my banana cream pie, I now can easily state why I have never made a pie before: t...
Sundays, I think, are a naturally still time for many. It isn't easy to rest, but of all the days, Sunday is most accommodating to the idea. Funny how difficult it is to relax and submit to stillne...
I've been wanting to make braised short ribs for soooooo long....but I just haven't wanted to be chained to the stove for 8 hours! (fingers crossed), Brooke
It's always wonderful to have a great philosophy get translated into ALL the different areas of one's life...Even behind the bar! cheers to a great post!
I love this post! It's truly amazing how much the internet and food related blogs have dramatically effected the way many of us cook. The more I cook, the more I rely on all forms of ...
I'm embarrassed to admit this, but A LOT of the dishes I make at home are inspired by restaurants. I recently made a Chez Panisse cafe dish of Prosciutto wrapped scallops: