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Recipe from Bon Appetit
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Posted by
Claire |
Sunday December 23, 2007
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This month's travel feature took you to the Alpine region of Bavaria. I lived there for over four years and just writing about it was so nostalgic that I've decided this year to cook up my North American version of a proper German Christmas meal.
Germans don't eat much turkey and certainly do not associate it with a Christmas tradition. In fact, I'm pretty sure our relatives still...
Germans don't eat much turkey and certainly do not associate it with a Christmas tradition. In fact, I'm pretty sure our relatives still...
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A list of the 10 most viewed food and recipe stories on WebMD in 2007.
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Another delicious post from Epicurious.com
1 1/2 teaspoons fennel seeds, crushed
1/4 cup (1/2 stick) butter, room temperature
2 tablespoons minced shallots
1 large fennel bulb with fronds; bulb quartered, then cut lengthwise into 1/4-inch-thick slices; 2 tablespoons fronds chopped, divided
2 6- to 7-ounce salmon fillets
2 tablespoons Pernod or other anise-flavored liqueur
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Continue Reading1 1/2 teaspoons fennel seeds, crushed
1/4 cup (1/2 stick) butter, room temperature
2 tablespoons minced shallots
1 large fennel bulb with fronds; bulb quartered, then cut lengthwise into 1/4-inch-thick slices; 2 tablespoons fronds chopped, divided
2 6- to 7-ounce salmon fillets
2 tablespoons Pernod or other anise-flavored liqueur
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Here's a great B.I.Y (bake-it-yourself) gift idea from epicurious.com These gifts are the sweetest kind. Yummy!
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This delicious recipe is sure to make you rethink your holiday feast menu. Gothamist has butterscotch spareribs on the table!
Inspired by the miso butterscotch pork belly we had at Tailor, these ribs are meatier, heftier, and to our bellies more satisfying than Sam Mason's creation.
Betcha expected a Thanksgiving recipe for us today. Well, our family traditionally goes to Peter...
Continue ReadingInspired by the miso butterscotch pork belly we had at Tailor, these ribs are meatier, heftier, and to our bellies more satisfying than Sam Mason's creation.
Betcha expected a Thanksgiving recipe for us today. Well, our family traditionally goes to Peter...
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In case you haven't noticed, we love The Amateur Gourmet. Here's a funny post about being in charge of Thanksgiving dinner...
This year, I am cooking Thanksgiving dinner for sixteen people. Let me say that again. This year, I am cooking Thanksgiving dinner for sixteen people. Pardon my French, but holy s**t what the f**k am I thinking? Sorry for...
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Continue ReadingThis year, I am cooking Thanksgiving dinner for sixteen people. Let me say that again. This year, I am cooking Thanksgiving dinner for sixteen people. Pardon my French, but holy s**t what the f**k am I thinking? Sorry for...
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Comfort food grows up! Here's a delicious recipe from Epicurious for Beef Stroganov you can smell even as you read. Excuse me, while I go wipe my chin... mmmh!
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If you've never had Dulce de Leche, you are seriously missing out. Check out this yummy post from Chez Pim...
I found myself with a lot of milk leftover this last week. We usually use up our weekly supply of raw milk from our cow share (from the lovely Nutmeg the Normande cow), but somehow we ended the week with nearly half a gallon of milk in the fridge still. Not wanting to throw it out...
Continue ReadingI found myself with a lot of milk leftover this last week. We usually use up our weekly supply of raw milk from our cow share (from the lovely Nutmeg the Normande cow), but somehow we ended the week with nearly half a gallon of milk in the fridge still. Not wanting to throw it out...
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Why do we love winter? (a)it's not bikini season (which leads to--), and (b)we can rationalize extra Thanksgiving and Christmas dinner helpings to the fact that our bodies need the extra fat to stay warm.
Here is a delicious cheesecake recipe from Epicurious. Smells like a warm fire and a good book, doesn't it?
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Continue ReadingHere is a delicious cheesecake recipe from Epicurious. Smells like a warm fire and a good book, doesn't it?
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