sarah in LA LA LAND
total posts: 2846
find.myrecipes.com
when shrimp cocktail gets hot and bothered: spice crusted shrimp with remoulade
www.royalbaconsociety.com
bacon-wrapped oysters are nothing new, but serving idea: on the half shell
hollyklein.blogspot.com
Halloween Idea from Holly Klein: nutella-filled bread mummies
www.nytimes.com
pasta from the pantry? it's puttanesca (anchovies, olives and spicy red pepper)
www.sparkability.net
make tiny TV dinners for your kids with Sparakbility's durable melamine meal trays with covers [via: DailyCandy]
www.epicurious.com
why wait until Christmas to make a gingerbread house? Halloween is the perfect time to decorate a Haunted Candy House complete with its own ghost!
www.sfgate.com
cocktails owe creativity to the Baby Boomers. Midtown Mule: Gin, Cointreau, ginger ale, and cardamom syrup
www.nytimes.com
healthy macaroni and cheese? sure, let yourself believe it with the addition of tomatoes
www.nytimes.com
slightly different take on jalapeno poppers: stuffed with feta and marinated overnight, Cherry Pepper Poppers
www.thedeliciouslife.com
the last pumpkin bread recipe you'll ever need and a muffin's melancholy of being nothing but an unfinished cupcake
www.nytimes.com
a well stocked pantry is a solid base for healthy recipes even when fresh produce is less abundant in fall and winter. canned tomatoes for a simple marinara sauce.
www.smeg.it
retro design alone is enough to make me smile, but add a little bit of rainbow, and Smeg's refrigerator makes me happy*smile*happy
www.101cookbooks.com
not that i'd ever get tired of bread and muffins...but a salad with wild rice is a welcome change for roasted pumpkin
www.amazon.com
Philosophy's Classic Cookbook is full of recipes...for the shower. the perfect, unique gift for that girlie cook who already has everything for the kitchen
www.saveur.com
so what if it's a bastardization of wontons? it's one of the most enduringly popular appetizers at the posh Polynesian restaurant Trader Vic's, Crab Rangoon
www.latimes.com
economic crisis is a good time to think about what we really do/don't need...LA Times picks which kitchen items are truly essential (hint: crepe pan? not essential)
find.myrecipes.com
just love the way these Almond Crusted Chicken Breasts are served in a baby blue bowl (and the fact that there is brandy in the marinade)
www.amazon.com
Precision Digital Spoon Scale. Because a pound isn't always a pound.
www.101cookbooks.com
i'd never think hummus could get any better, but with chili oil ("fire oil"), i guess it does.
www.npr.org
chef rick bayless from barack obama's favorite chicago restaurant makes Grilled Skirt Steak Tacos with Salsa and Gucamole
www.nytimes.com
in this market, we all need nutrition and comfort...aOx rich, vitamin packed swiss chard lasagne
www.nytimes.com
sturdy swiss chard stands in for spinach in healthy mediterranean saute with currants and pine nuts
www.nytimes.com
maybe i'll never have to brave the chaos of chinatown again, or at least not for Quick Steamed Flounder With Ginger-Garlic Mustard Greens
online.wsj.com
it's tiki time, with recipes for classic tiki cocktails from (in)famous Don the Beachcomber and Trader Vic's
www.sfgate.com
beyond just panko and pasta, Top 10 distinctive yet adaptable pantry items that every good cook should have (to whip up Spaghetti with Tonnato)
www.latimes.com
in this economy, maybe spices as currency is the way to go...Poudre de Colombo is a spice mix from the West Indies
www.epicurious.com
korea meets the american south...sweet potato mixed with kimchi into fritters
wlteef.blogspot.com
awesomest bread ever baked - Panda Bread. no pandas in the recipe (original japanese post has pics of other people's attempts)
www.nytimes.com
a savory pie like greek spanakopita, but better (read: "healthier") with swiss chard
www.nytimes.com
mix olive tapenade with hard boiled egg yolks to make "olived eggs?" deliciously brilliant. (and healthy!)
www.amazon.com
Indian Carrot Salad from Jamie Oliver's beautiful new cookbook focusing on his garden through the seasons, out this past month, Jamie at Home [via: TheKitchn]
