total posts: 2980
early fall definitely feels like the right time to host a wine tasting party...epicurious has a great guide with everything from a printable tasting grid to recipes for food to serve
"I was a baby bulimic" is how the book starts...former NYT Food Critic Frank Bruni chats with Sarah about his new book, Born Round, a memoir devoted to his very complicated relationship food [video]
bite me. awesome plate design. set of five has different "degrees" of being bitten [via @TheJGold]
get in a Goodnight Kiss fromt he Skybar right before you head back to your room in the Mondrian Hotel on the Sunset Strip [cocktail recipe from Skybar]
probably the most comprehensive review of an espresso machine you'll ever read
Seafood Chicken and Pork Paella that gives you good reason to buy a new toy for the kitchen - a paella pan
last of the season's peaches...make peaches n cream popsicles (so so easy)
fun read: Five Canned "Meat Products" We Love to Hate and Hate to Love (did they leave out YOUR favorite?!)
Sunset shows you how to make Pinkberry-esque tart yogurt at home - this one with an Apricot Sauce
local (LA) ice cream truck CoolHaus makes ice cream sandwiches named after architects - this one is Orange Julius Shulman
with the last of the summer season's peaches, make Fresh Peach and Candied Ginger Shortcakes from pastry chef Elizabeth Prueitt of Tartine Bakery!
beginning the Labor Day grilling recipe hustle: Pimento Cheese Burgers, with "homemade" pimento cheese
who'da thought to make mushrooms en papillote?
if you've ever dined at comme ca and had the blanc mange - then you know what LA Weekly's talkin 'bout. recipe for David Myers' blanc mange...
it scares me to think that this can of bacon has a shelf life of TEN YEARS
the most insanely stylish and put-together food+fashion blog i've ever seen, luxirare, and the makings of GORGEOUS potato chips
pulitzer-prize winning food writer jonathan gold's list of 99 Essential LA restaurants - even if u dont live here, his writing is OUSTANDING [pictured: riva restaurant]
simply beautiful plates and tableware from Sydney's.
for the last lovely lobster dinner you'll do this summer, martha's lobster with red and yellow tomatoes
as we come up on the closing bookend to the grilling season, a recipe from food&wine for honey glazed ribs with whiskey marinade
i've angel-ed my deviled eggs by using fat free yogurt instead of mayo, but these are EVEN BETTER - heavenly eggs stuffed with mostly mashed potatoes instead of yolk+mayo!
fun compilation of "secret" menus from the likes of starbucks (the black eye), jamba juice (gummi bear) and In N Out Burger (animal style fries, pictured above)
so simple with just FOUR ingredients - kiwi ice pops. not in the directions, but like the look of the single whole slice at the bottom/top
the origins of the bacon-wrapped hot dog: the sonoran dog
popsicles made with fresh plums and yogurt...but mostly just LOVE the way they are presented for serving!
and when i move into my house-sized kitchen with a couple of bedrooms attached, i will also add this awesomeradsleek espresso machine from kamil kurka
frozen. peach. margaritas. that is all.
if you can bankroll saffron, then add it to orange juice ot make Saffron Orangeade
better than a margarita - the Paloma Cooler - with a shot of tequila in a hollowed out lime half floating on top. LOVE this (even tho i am not fond of tequila)
i'm not sure it gets better than this...brownie and peanut butter ice cream sandwiches
the ice cream and berries are pretty standard, but love love LOVE the cookie spoons!
not that there's anything wrong with a fresh, real watermelon, but sometimes you just wanns drop a watermelon bombe made of ice cream and sorbet
simple for summer, with an interesting flavor combination we shall call "mediterrasian": pasta salad with feta cheese and snow peas
oh...sangria made with PROSECCO and PEACHES! it's like bellini by the pitcher