total posts: 3068
Classic french bistro fare, salmon with black beluga lentils, these cookies with sun dried tomatoes
In this economy, even restaurants are being frugal. eli zabar uses leftover doughnuts (unsold at the end of the day) and makes bread pudding
let's hope this isn't the only hot date i'm going to have all year...bacon wrapped dates
i get weirded out as it is by sea*food* with risotto, so not sure about sea*weed* risotto...but gotta love that there's mascarpone cheese along with the parmesan
miso soup in 5-10 minutes that's wide open for embellishment (heidi uses organic white miso, but try different types of miso, broths, tofu, etc)
recipe for Asian Beef Short Ribs (Korean galbee, to be more precise) from Sage, a restaurant in Newport Beach
for some reason, LA restaurants' Super Bowl-inspired recipes are all coming from OC...like Muldoon's Whiskey Marinated Wings
it isn't the superbowl with guacamole...this one gorund out in a molcajete (what? you don't have a molcajete?!?)
hm, how can we spin a pomegranate sorbet for the SuperBowl? Oh, how about pomengranate sorbet is Arizona Cardinals red!
nachos are nothing but chips unless they're suffocating under oozing cheese, refried beans, tomatoes, onions, salsa, guacamole, sour cream, olives and jalapenos
Isn't this basically a quesadilla...on bread? nonetheless, the Mexican Grilled Cheese Sandwich with cotija cheese and avocado looks perfect for lunch
Adaptation of Michel Richard's osso bucco from Home Food: 44 Great American Chefs Cook 160 Recipes on Their Night Off, reinterpreted with chicken
*Rolls down window* "pardon me, but do you have any grey poupon?" "no, but i do have homemade spicy guinness brown mustard!"
From cupcakery Vanilla Bake Shop in santa monica, a recipe for their key lime pie "shots" - too bad it's not a true caketail with a dessert liqueur in there!
For those who actually celebrate the "holiday," some cute XOXO and LOVE fondant cutters for all those desserts you're going to bake
when you actually have time on a weekend morning for breakfast in bed *raises eyebrows*...eggs florentine
if you don't look good, this salad don't look good - bloomacious's skinsexy salad with nutrient information on each of the ingredients
parsley, spinach, pear and apple smoothie makes it easy being green...
Orange Pan Glazed Tempeh over Wheat Berries - I can feel myself getting healthy just by looking at it.
chicken pot pie adapted from james beard's american cookery book (love the inclusion of sugar snap peas!)
the secret to the ultimate (!) perfect (!) grilled cheese is low heat, which brings out the flavors of the cheese. a good cheese like comte doesn't hurt either
maybe it's the nachos, maybe it the cantina sports bar down the street, but football makes me think of mexican food - fajitas start this feast
it sounds complicated, but all you do is mix red wine with a frozen margarita to get Sangria-rita from Matt's El Rancho in Austin
calling it Spaghetti Collins makes pasta with just chopped green onions and Parmigiano-reggiano something sophisticated
could north african harissa with dried chilies and spices be the new "hot sauce" for TheDelicious?
the way to a man's heart is ... fire and meat [recipe for bulgogi, korean marinated and grilled ribeye]
*Special of the Day* can hardly believe how far we've come since launch on 01.22.2007...HAPPY 2 YEAR BIRTHDAY TASTESPOTTING! (and yes, we've been working so hard, we almost forgot)
cupcakeenvy.com will cupcake-ize just about anything (chk out their flickr gallery) - even something for Chinese New Year [via: DailyCandy]
get a leg up...lamb shanks on polenta + recipes for slow cooking ham hocks, beef, veal and lamb shanks
pink lady apples are in season, perfect for Apple Almond Tart
speaking of caramelized onion marmalade (#31672), the recipe for caramelizing onions for THREE (very worthwhile?) HOURS
ribeye with caramelized onion marmalade
salads don't need recipes. however, there are a few basic guidelines for how to put together a good one
Eggplant and Merguez Sausage Casserole, one of two recipes in a story about the salvation of Cajun cooking in New Orleans