total posts: 3041
the classic miso soup with dashi, mushrooms, and tofu
what every asian household has as a got-to: stir fried tofu with vegetables, this one spicy with bok choy and broccoli
silken tofu as a stand-in for scrambled eggs in a breakfast taco with tomatoes
simple stir fry of tofu and baby spinach with garlic, ginger, chili, and sesame ~ serve over rice, noodles, in a pita, or straight out of the bowl
[sorry for flooding the zone with frozen, but i'm excited about an ice cream maker] not only mango, but this recipe has vodka?! Mango Sherbet!
from Pomp and Sustenance cookbook, a pure Sicilian vanilla gelato/ice cream
Ginger Ice Cream
with all the sparkling strawberries coming out, Strawberry Ice Cream
Peanut Butter Swirl Ice Cream
the basics when it comes to tofu ~ grilled marinated tofu
just because it's all vegetables doesn't mean indian food is *healthy* how to eat well when you're dining out on Indian...
strange coincidence that someone *just* mentioned that braising is a favorite way to prepare artichokes!
only if you're hard core, because this recipe says *do not* substitute pecorino romano for pecorino sardo ~ linguine with pesto
Classic Italian Shrimp Scampi ~ because who can afford to go out to Red Lobster these days?! ;)
this is why Paula Deen should be President ~ Deep Fried BACON-WRAPPED Mac and Cheese
tiny upgrade...related posts, tag pages, pretty little prev/next buttons (my favorite) and a place to have a good "conversation." please check it out, and let us know what you think...
Cornflakes Crusted Brioche French Toast - the question is, when will someone make French Toast with Honeycombs?!
justify how you will, that it's no different from "the fried potato that’s traditionally part of this Spanish staple," but it's still a POTATO CHIP frittata (which is why it's actually BETTER)
Thomas Keller's Bouchon Bakery's Easter Bunnies - recipe! amazingly, not that complex
we'd never want you to replace TasteSpotting as your inspiration, but for all those recipes you've collected on your own, Demy will store them for you and access them safely in the kitchen
definitely nowhere NEAR authentic, but if Cookie Magazine's version of bibimbahp makes it more accessible to American kids, i am ALL for it
Carrots aren't usually an addition to pasta, but they are in an adaptation on mark bittman's recipe, made "risotto" style
a little shocked to find that this gorgeous 8-layer peanut butter cup cake on SAVEUR is made from a box of yellow cake mix.
how many asparagus and/or frittata recipes will we see?! add one more, but this gets points for being made in a bundt pan
not even the memory of *that* movie will keep me from fava beans ~ spring fava bean puree with mint and pecorino shavings
while i'd probably shriek if i saw you make hollandaise from powder in a pouch, i'd be okay with saveur's streamlined version, for asparagus
all you do is throw peas, mint, capers, and shallots in a bowl. it makes its own "dressing" with the addition of goat cheese, salt and olive oil
love a recipe that has few ingredients, and even fewer steps ~ Pulled Pork Tacos (done in a slow cooker)
calling it "punch" means you're good to go on Easter Sunday ~ Pomegranate Champagne Punch with white rum, lemon, and mint
classic cocktail Negroni is made with 1:1:1 gin, sweet vermouth, and Campari, shaken with ice
perfect for all the strawberries i'm seeing at the markets...Strawberry Mascarpone Tart with Port Glaze (that got almost all 100% positive reviews)
when cereal gets boring, ochazuke with umeboshi, radish, and salmon
an edamame dip with a kick from miso and chili paste
a simple light meal or appetizer - roasted red pepper and goat cheese bruschetta (that even lets you cheat with roasted red peppers from a jar)