total posts: 3068
anything with phyllo is impressive, but put together with cheese in a bundt pan to make a torte? absolutely amazing.
how perfectly transitional...a fig tart with warm caramelized onions, rosemary, and blue cheese
a girl can only eat so much braised kale... time to change it up with kale pesto on pasta with roasted butternut squash!
eggplant parm...deconstructed! (though i wasn't aware it was ever actually contructed)
it couldn't have come at a better time...a recipe for warm, spicy moussaka, but a shortcut version!
love the presentation of this charred lamb and eggplant with yogurt sauce
was JUST thinking how much i loved that Soupe au Pistou from summer...when this winter soupe au pistou with cabbage and squash pops up. *love*
aside from its deliciousness, "Pesto is a nutritionally dense condiment; basil is a great source of flavonoids... vitamin K, and a very good source of iron, calcium and vitamin A." yay!
yes it's in japanese but CUTENESS is a universal language...bear breads in cups (recipe in Japanese, link on page)
remember when we did Oatmeal every which way for 28 days? this makes me want to do it with polenta... Polenta with Olives and Poached Egg
we've had cheddar cheese in an apple pie crust, btu how awesome is BLUE CHEESE in a steak and ale pie crust?!
take summer into fall and winter with roses...made of apples! Buttermilk Cream Tart with Apple "Roses"
cute idea for halloween! little ghosts made from mashed potatoes and black sesame seeds!
GROGEOUS! almond dacquoise cake layers with Coffee Buttercream and Chocolate Leaves
coconut granola bars
borlotti bean and squash stew
never tried venison before, before LOVE the idea of the Zinfandel Huckleberry sauce...
just a gorgeous, random roundup of sea urchin! we're a little obsessed with everything from raw uni in sushi/sashimi preparations to...decadent pasta with caviar.
FOIE. for it or against it...either way, you know you want to look at "King-of-Popups" chef Ludo Lefebvre's foie gras dinner. EIGHT courses of foie gras. with foie gras for dessert, too!
notyomama's tuna salad sandwich... miso-marinated tuna with sriracha aioli from top chef Michael Voltaggios' sandwich joint, ink.sack. also: banh mi with chicharrones and fried chicken skin!
UNI PASTA! ingredients (but no instructions) listed on page...
Sesame Coconut Bars! (healthy?)
Lentils with Chard
tasting table gets their hands on top chef michael voltaggio's recipe for the *intense* mexican chocolate chip cookies at his restaurant ink.sack...
love that this recipe has fallen under the "Health" section of the NYTimes... Chocolate Pecan Bars
inspired by Hungarian Goulash, but vegetarian... Red Bean Stew
Mushroom Lasagna with a light, olive oil based bechamel...
because it's almost 80 degrees right now and we're drinking rosé... a salad that makes me think of summer in france...
high praise from martha rose shulman at the NY Times: "the best peanut butter cookies I've ever tasted"
all for the healthy kale and bulgur combination in the casserole, but even MORE for the fact that it's "Do Ahead"
super seeded whole wheat scones
we made something for you! public google calendar of all the food holidays... this month, October, is FULL of foods to celebr-EAT...
the speculoos craze continues...speculoos ice cream
speculaas...like speculoos, but from a different region. and the boy who bakes...makes a cake