As I stumble through figuring out how to use the new features after the site upgrade, I’ve got a backlog of posts and pictures that I’ve been anxious to share. It also has taken me a week to recover from my weekend in Cork, Ireland, as a guest at the Kerrygold Ballymaloe Litfest, where I was a speaker in this year’s line-up. I’d only been to...
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Sunday, May 31, 2015
Bombay Sapphire World’s Most Imaginative Bartender competition: day 2
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Ultimate Magic Bars
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How to grill corn: Billy Dec shares his tips and street corn recipes - Today.com
Today.com |
How to grill corn: Billy Dec shares his tips and street corn recipes
Today.com Chicago's Billy Dec, the man behind restaurants including Rockit Bar & Grill, Sunda and Rockit Burger Bar, shares his top tips for buying and grilling corn, plus flavor-packed grilled corn recipes inspired by Mexican and Southeast Asian favorites ... |
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Lemon Lavender Spritzer with Strawberries
Last weekend, Alex and I took a trip to Bloomington, Indiana: home of our alma mater and our dear friend Shelly, the ...
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Kinilaw (Filipino Ceviche) | Just Eat Life
Ever tried Filipino ceviche? Kinilaw is the perfect warm weather snack or appetizer. So grab a beer and chow down. Recipe here: http://bit.ly/1Fkg8xw More ceviche recipes: Peruvian ceviche - http://bit.ly/1SPc5Ue Ceviche Verde (Green ceviche) - http://bit.ly/1K3lDXO Shout out to Filipino Food Movement! Thanks for all you do. http://ift.tt/1JcNFRp Don't miss an episode - subscribe to Just Eat Life: http://goo.gl/UuOH2 Get printable recipes and sign up for our free mailing list: http://justeatlife.com Social Media: http://ift.tt/1pIDEgy http://twitter.com/justeatlife http://ift.tt/1Go3HXJ http://ift.tt/1pIDGox http://ift.tt/1pIDGoB Want to send us something? PO Box 721197 Jackson Heights NY 11372 CREDITS: Filmed & Produced: Leonardo Samanamud Hosted & Edited: Jennifer Phanomrat Just Eat Life Mascot: Oreo Mudpie Music courtesy of Audio Network
From: Just Eat Life
from Just Eat Life https://www.youtube.com/watch?v=6heqqQlyz4E
Eat yourself into shape for summer with these delicious new recipes from ... - Mirror.co.uk
Mirror.co.uk |
Eat yourself into shape for summer with these delicious new recipes from ...
Mirror.co.uk If you want to get in shape for your holiday in the sun or just lose a few pounds, then look no further. With these amazing exclusive recipes from Slimming World, eating healthily has never been easier. Passion fruit and coconut ice lollies. Makes six ... |
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Cider Sangria
With the weather being unseasonably warm here in Seattle this year, we’ve been drinking more warm weather drinks – coolers, Collins, and sangrias – than usual for May. We especially love sangria for picnics or barbecues, but with such a great selection of ciders here in the Pacific Northwest, we thought maybe we could expand […]
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Use tea to add depth of flavor to many recipes - The Keene Sentinel
The Keene Sentinel |
Use tea to add depth of flavor to many recipes
The Keene Sentinel You can grind or chop tea and stir it into doughs and batters, use it as a poaching liquid or in making broths — or even use it in place of broths in recipes. Robert Wemischner, a longtime pastry chef and cooking instructor, is the author of "Cooking ... |
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Multigrain rice (Japgokbap: 잡곡밥)
Full recipe & photos: http://ift.tt/1AGMbvV Recipe also available in my cookbook: http://ift.tt/1AsQgND If you’ve been watching my videos for a while, you’ve probably seen me eating purple rice. Sometimes dark purple, or sometimes lavender, it has a beautiful color and stands out on any table. It’s Korean multigrain rice, called japgokbap in Korean. It’s a pretty simple recipe and there are many variations to it, and I will make it differently depending on my mood, but today I’m going to show you a version that is reliably beautiful and delicious.
From: Maangchi
from Maangchi https://www.youtube.com/watch?v=SB771cg5d08
Weekend Reading, 5.30.15
Greetings from Austin! This final VVC has been a bittersweet journey so far — full of good food and good friends (as always), but tinged with the knowledge that it’s the last conference of its kind. I’m hopeful that something a lot like it will emerge before too long. In the meantime, I’ve had a [...]
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Negroni Week: June 1-7, 2015
Presented by Imbibe Magazine and Campari, the third annual Negroni Week is taking place June 1-7, 2015, featuring bars from around the world showcasing the classic cocktail and countless variations. Participating bars will donate a portion of proceeds from every Negroni sold to a charity of their choice.
The post Negroni Week: June 1-7, 2015 appeared first on Thirsty in LA.
Related posts:
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Snap Shot: 80s Sunset
July 2013: Sunset and a cocktail from a cruise ship; the site of Diageo's World Class 2013. More here.
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Only 2 Steps and 5 Ingredients Stand Between You and This Ice Cream
If the grocery store isn't your favorite place, it should be. We're sleuthing for the best back-of-the-box recipes and every Sunday, Posie Harwood from 600 Acres will share our latest find.
Today: A spectacular summer ice cream recipe with just two steps and five ingredients.
Summer means ice cream, even if scoop traditions are different for everyone: It could be vanilla soft serve on the boardwalk, coated in rainbow sprinkles and served in a waffle cone, or a cup of custard layered with Italian ice on a hot, humid night in the park.
For me, the first sweltering, sticky days of June bring to mind homemade ice cream. When I was little, we had an old-fashioned, rickety wooden ice cream maker. Using one of those is a far cry from powering up the modern ice cream machine and watching it silently whir away in your kitchen.
With the old-fashioned kind, you pack it full of rock salt and ice and haul it outside (it’s messy!). Sprawled on the grass, you crank the handle for what feels like eons. The silky custard inside offers little resistance at first, but as it hardens, it gets more and more difficult to turn. You end up sweaty with tremendously sore biceps and a serious appetite for dessert.
I won’t suggest you go buy one for novelty’s sake—but do consider it if you have the space. It’s such a neat thing to do as a kid, and the memory is one of my most vivid—the smell of freshly cut grass, the bulky plastic bag of rock salt, the thrill of sneaking a sweet fingerful.
Happily, you can make excellent ice cream at home with any sort of machine (and even without one!). And while most recipes—with or without eggs—require some cooking, today’s creamy blackberry lemon ice cream does not. Instead, it relies on sweetened condensed milk to thicken the mixture.
I had never been in love with no-cook ice cream. I found it lacking in richness and in flavor. But this recipe changed my mind. Two cups of puréed blackberries and a hefty dose of lemon juice give the ice cream a deep, intense flavor that balances out all the creaminess.
The one drawback to no-cook ice cream is, usually, the texture. Often it resembles soft serve more than ice cream, but with this recipe, I had no trouble—likely because of the high percentage of fruit. I recommend freezing the ice cream in a container after churning it to keep it scoopable and hard.
Adapted from Eagle Brand Condensed Milk
Makes one batch
2 cups puréed blackberries
1/4 cup lemon juice
1 tablespoon lemon zest
3 cups half-and-half
14 ounces sweetened condensed milk
See the full recipe (and save and print it) here.
Do you have a favorite back of the box recipe, or have you heard about a great one? Leave any suggestions in the comments, and I'll try them out and share them here!
Photos by Posie Harwood
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Bombay Sapphire World’s Most Imaginative Bartender Grande Final: Day 1
Day one: Madrid Getting to know you This is Bombay Sapphire remember, so as well as being about imagination and creativity, this year’s World’s Most Imaginative Bartender Grande Final is all about Finding Sublime. Hence the uber cool choice of locations and carefully devised programme of inspiring events. Day one set the tone for how […]
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from The Cocktail Lovers http://ift.tt/1eJUwFt
7 Fantastic Recipes that Use Greek Yogurt - Parade
Parade |
7 Fantastic Recipes that Use Greek Yogurt
Parade Greek yogurt is such a versatile ingredient. From spicy to sweet to savory, here are some delicious recipes to help you use up that extra yogurt in your fridge. 1. Crispy Tandoori Chicken with Mango Chutney (pictured above) — These drumsticks are ... |
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Hotline MVP of the Month
To thank our members for their dedication to helping out their fellow cooks, every month we’ll choose a Food52er whose activity on the Hotline has caught our eye, and treat him or her to a $25 gift certificate to our Shop.
Today: See who had the write stuff this month.
We're excited to announce that May's Hotline MVP is mrslarkin!
Mrslarkin has an impressive number of community picks, contest finalists, and contest-winning recipes in her (very full) recipe box. Today though, we're lauding her impressive actions on the Hotline.
She's perhaps best known for her scones and baked goods, so it's no surprise you'll find her weighing in on baking questions: sharing recommendations for the best cookbooks on the science of baking, offering a sweet solution for camouflaging muffins with sunken tops, and assisting cake bakers attempting to adapt recipes. But she doesn't just solve baking conundrums, she jumps in on a wide variety of questions, from suggesting favorite dishes (for pescatarian mains and sides for chicken pot pies) to troubleshooting (everything from ravioli filling issues to how to draw the salt out of lupini beans).
Congratulations to mrslarkin and thanks to everyone who participates over on the Hotline—the community wouldn’t be the same without you.
Want to boost your kitchen karma? We’re looking for enthusiastic participation throughout the month that is helpful, thoughtful, and considerate.
Photo by James Ransom
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Weekend Reading
Every Sunday, we round up our favorite food reads (podcasts, and videos) from the week, so you can sit back with that cup of coffee and settle in to catch up on what's happening in the world of food.
Today: Rosés you should be sipping this summer, an artist's rendition of death row meals, and a serious chef cooking a ridiculous recipe.
Here are 7 of our favorite things we read this week:
- In Yotam Ottolenghi's test kitchen, the rules are simple: Test, then test again. [NPR's The Salt]
- Inspired by requests from death row inmates, an artist took to pen and paper to sketch out 50 foods in 50 days. [Design Milk]
- We recently heard rosé referred to as "summer water" (thanks, Yes Way Rosé) so grab yourself a glass of one of these pink wines. [The New York Times]
- Is it just us, or is food on a stick way more fun? [Style Me Pretty]
- After Hugh visited us, he went to cook a "really dumb recipe." [Eater]
- The great cheese mystery of Swiss cheese holes has finally been solved. [The New York Times]
- Hunger can be a powerful force—especially when someone gets between you and your waffle maker. [New York Magazine]
Did you read anything worth sharing this week? Tell us in the comments below!
Photos by James Ransom
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Let It Be Sunday!
ello my friends! I hope this finds you feeling fine and fresh! I celebrated a birthday this week. That means that my dad posted embarrassing pictures of me on Facebook and people I haven’t spoken to since high school gave them the thumbs up. Pretty cool. In more awesome news, someone made me a cake!Read more
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Pale Ale Mussels recipe by the BBQ Pit Boys
As a side or as a main meal our Beer simmered Mussels are real good eating at the Pit. And they’re real easy to do as shown here by the BBQ Pit Boys-...Please Subscribe, Fav and Share us. Thanks..! We are YouTube's #1 Cooking Show for Barbecue and Grilling. Are you looking for barbecue and grilling recipes to serve up at your Pit, family picnic, or tailgating party? Then put your Barbecue Shoes on because we're serving up some delicious, moist and tender, and real easy to do cooking on the ol' BBQ grill. To print out this recipe, or to get your BBQ Pit Boys Pitmasters Certificate, our custom BBQ Pit Boys Old Hickory knife, gifts and more CLICK HERE http://ift.tt/1xib6NI. To purchase our official T-Shirts, Mugs, Aprons, Scarfs, Hoodies, and more shipped to you anywhere in the world CLICK HERE http://ift.tt/1cJuZDk Become a member of the Pit. Or join a BBQ Pit Boys Chapter, or start your own, now over 5,000 BBQ Pit Boys Chapters formed worldwide. Visit our Website to register http://ift.tt/KncT3Q Thanks for stopping by the Pit and for your continued support..! --BBQ Pit Boys
From: BarbecueWeb
from BarbecueWeb https://www.youtube.com/watch?v=ZvIXsbEUCa0
Alice P. Clark: Zesty recipe puts spotlight on grilled tuna - La Crosse Tribune
La Crosse Tribune |
Alice P. Clark: Zesty recipe puts spotlight on grilled tuna
La Crosse Tribune An anonymous friend sent a couple of refrigerator pickle recipes, including one for microwaved pickles, found in a 2- or 3-year-old newsletter from the late Art Ginsburg, better known as Mr. Food. I suspect that when you try them, you'll feel like ... |
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Review: Jim Beam Black XA Extra Aged Kentucky Straight Bourbon
While I wasn’t paying attention, Jim Beam quietly updated its venerable Black Label bottling. What was once bottled with an 8 Year Old (“Double Aged”) age statement now carries none. Beam assures me the product in the new bottle is…
The post Review: Jim Beam Black XA Extra Aged Kentucky Straight Bourbon appeared first on Drinkhacker.
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Nigel Slater's summer salad with meat recipes - The Guardian
The Guardian |
Nigel Slater's summer salad with meat recipes
The Guardian Nigel Slater's summer salad with meat recipes. The combination of hot sizzling meat and cold fresh leaves or fruit, put together at the last moment so the contrast is not lost, makes the ideal summer dish. Salad of roast chicken, rhubarb and cucumber ... |
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Recipes for Korean-style pancakes - Boston Globe (subscription)
Boston Globe (subscription) |
Recipes for Korean-style pancakes
Boston Globe (subscription) More often than I should while along my usual errands route, I duck into a Korean restaurant for a pancake. Great as a light meal, snack, or appetizer, Korean pancakes are commonly stuffed with vegetables, seafood, or kimchi, a spicy fermented ... and more » |
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Saturday, May 30, 2015
Recipes: Father's Day grilling tips - fox4kc.com
fox4kc.com |
Recipes: Father's Day grilling tips
fox4kc.com Lon and Stewart Lane from Inspired Occasions Catering and KC Magazine's Inspired Entertaining Experts have some Father's Day grilling advice. GRILLED TOMAHAWK CHOP. Serves 3 – 4. 1 2 ½ – 3 pound Tomahawk chop. ¼ cup Worcestershire sauce. |
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24 summer recipes everyone should try - Komando
Komando |
24 summer recipes everyone should try
Komando From burgers to barbecue, awesome side dishes and delicious deserts, popular cooking site bon appetit has put together a quick, easy and mouth-watering slideshow with 24 great recipes for the summer. Get recipes for great guacamole and pico de gallo, ... |
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Buy this now: Apricots and their kin, with 12 recipes - Los Angeles Times
Los Angeles Times |
Buy this now: Apricots and their kin, with 12 recipes
Los Angeles Times For many years now, fresh apricots have been a love/hate fruit. Almost all of the ones you'll find at supermarkets or farmers markets are bland and mealy, grown more for drying and canning than for eating fresh. But then there's the cult of the Royal ... |
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30 essential IFTTT recipes for Instagram - CNET
CNET |
30 essential IFTTT recipes for Instagram
CNET These days, we capture most of our memories through a smartphone camera -- and then we add a filter and a few witty hashtags and post those memories on Instagram for the world to see. I'm not saying there's anything wrong with this (I definitely do it ... and more » |
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19 essential IFTTT recipes for Facebook - CNET
CNET |
19 essential IFTTT recipes for Facebook
CNET But you can make your Facebook life easier, and way more efficient, by activating a few key IFTTT recipes. IFTTT, or "IF This, Then That," is an automation tool that lets you set up automatic actions to be performed in one app when triggered by a ... |
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22 essential IFTTT recipes for Twitter - CNET
CNET |
22 essential IFTTT recipes for Twitter
CNET Keeping your Twitter followers happy is tough, especially since tweets come and go in the blink of an eye. You need to be on top of your Twitter account to grow your following, even if you're not a social-media marketing manager or an Internet celebrity. |
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3 Crispy Chicken Wing Recipes - Yahoo Food
Yahoo Food |
3 Crispy Chicken Wing Recipes
Yahoo Food Whether you like them hot, spicy, or sweet, Sarah Carey's favorite Chicken Wing recipes are not to be missed, like her sweet and spicy Sriracha Glazed Chicken Wings and her authentically delicious Jerk Chicken Wings, all gathered together in one video, ... |
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The Sweet & Sour Flavor Booster You Need to Try
Every week we get Down & Dirty, in which we break down our favorite unique seasonal fruits, vegetables, and more.
Today: The best dish-brightener around is sweet and sour—and packaged in a pod.
Along with shelling beans, green beans, chickpeas, and other more surprising members of the family (like jicama), tamarind is a member of the legume family. The tamarind plant is a tree, and its fruit is—as its family name suggests—a legume, but you’re more likely to hear it called a pod. You can eat the fruit when it’s immature and the pod is green, but unless you live in a tropical or semi-tropical area, you’re more likely to find fully mature pods with dry, brittle, brown shells (1, pictured below). The part we eat is the pulp surrounding the seeds, and it has a sweet and sour flavor that's bright and citrusy.
You’ll find that recipes either call for tamarind concentrate or tamarind paste. Tamarind concentrate is a thick syrup that comes in a jar and, just as it sounds, is concentrated. Tamarind paste is made by starting with either mature pods or blocks of shelled, pressed tamarinds and then separating the pulp from the seeds and fibers and adding just enough water to make a paste.
Here's how to make tamarind paste if you're starting with a block: First, soften it by soaking it in lukewarm water. Next, use your hands to start breaking it up, loosening the pulp from the fibers and any lingering seeds (often the blocks will be labeled as deseeded, but you still might find a few stray ones). Then press that mixture through a fine mesh sieve to separate out the pulp and leave the fibers behind. Need more of a visual? Leela Punyaratabandhu, author of Simple Thai Food: Classic Recipes from the Thai Home Kitchen walks you through it step-by-step on her blog. If you're beginning with tamarind pods, you'll need to remove the shells (2, above) and separate the pulp from the seeds—often by boiling and/or soaking the internal contents of the pods (3, above) in water—before you get started. Like tamarind concentrate, you can also find tamarind paste in a jar. But, you'll get the best flavor by making it yourself.
You should be able to find the blocks of pressed tamarind in well-stocked grocery stores and international markets, especially Indian, Latin, or Southeast Asian markets. For the pods, check all of the same locations, usually from April through July or so.
More: Here are 8 more things you should be buying from international stores.
Tamarind can be used in a wide variety of dishes, from soups and stews to marinades and sauces (it’s actually an ingredient in Worcestershire sauce). But it’s not just used in savory applications—tamarind can be used in sweets and drinks, as well. And when Yotam Ottolenghi calls something a secret ingredient, well, you'd be smart to start using it, too. Here are 10 ways to get you started using more tamarind paste:
1) Beg, Borrow, and Steal Roast Chicken with Cilantro-Tamarind Sauce
2) Vegan Pad Thai
3) Tuna Caldine
4) Dan Barber's Braised Short Ribs
5) Lentil and Basmati Salad with Tamarind, Coconut, and Cilantro
6) Spinach Sambar
7) Tamarind-Glazed Swordfish with Lime, Cilantro, and Tamarind Sauce
8) Spicy Sesame Pork Soup with Noodles
9) Tamarind Chicken
10) Tangorita (Mango Tamarind Margarita)
Is there a fruit or vegetable you’d like to hear more about? Tell me in the comments! Thanks to former intern Elana Carlson for suggesting this one.
First two photos by Mark Weinberg, final photo by James Ransom
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Strawberry Lime Sorbet from Everyday Detox
You may be surprised to see me reviewing Megan Gilmore’s beautiful new book, Everyday Detox, because it has been a long time since the word “detox” has found its way to this blog. The detox minded philosophy, including food combining, an emphasis on juicing, eating light to heavy, and so on, is very much a part [...]
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from Choosing Raw http://ift.tt/1JeRt36
8 Food Blog Links We Love
We've scoured the web for our favorite food blog posts, and now we're bringing them right to your desktop. It’s hard work, but someone has to do it.
Suddenly, all the bright colors and flavors of the things we’ve missed (and been anticipating) have arrived at the early-summer markets—things like strawberries, radishes, peas, and asparagus. This weekend, we’re taking inspiration from foods that make us feel like summertime is really here. Check out the links below for recipes from like-minded folks around the web.
- Dollop sweet roasted radishes and turnips with a pesto made from their greens. (Brooklyn Supper.)
- Wash it all down with summery lemonade, warmed with cardamom simple syrup. (Tending the Table.)
- Roasted strawberries topped with crumbled shortbread cookies make for the juiciest, easiest strawberry crumble (just add vanilla ice cream). (Shutterbean.)
- Thick strawberry buttercream goes on smooth over a layered buttermilk cake. (Vanilla Bean Blog.)
- Throw all the best spring things (peas! radishes! asparagus!) in a bowl, add a fried egg and some ginger-miso dressing, and call it dinner. (Dishing Up the Dirt.)
- Smear a thick layer of herbed goat cheese over toast and top with radishes for a simple snack. (Sassy Kitchen.)
- A strawberry-lemon compote over an almond tart? Yes! Yes! And a swipe of Greek yogurt makes it breakfast. (What Should I Eat for Breakfast Today.)
- There's no such thing as too much toast—especially when it has goat cheese and strawberries and basil. (Eat in My Kitchen.)
Photos on top by (clockwise) Brooklyn Supper, Tending the Table, Shutterbean, Vanilla Bean Blog
Photos on bottom by (clockwise) Dishing Up the Dirt, Sassy Kitchen, What Should I Eat for Breakfast Today, Eat in My Kitchen
What food blogs inspired you this week? Tell us in the comments!
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