total posts: 3063
just because we're camping doesn't mean we have to eat spam and granola! now if only i could find a spa in the woods [whole wheat penne pasta with sun-dried tomatoes+more recipes]
for all my pals at E3 this week, the 1Up Mushroom (mushroom) burger [namely, ryan at e3 and eliot bc it's vegetarian]
seasonal menus inspired by summer's farmers markets in portland, SF, chicago, philadelphia, and NYC [fish taco recipe from chicago menu]
it's not chocolate with just little ginger bits. it's whole huge rocks of crystallized ginger embedded in deep dark chocolate
borosilicate makes silodesign's double walled glasses/tiny dessert bowls strong enough for your organic chemistry lab
eat whatever, then take 2-step mint that works from inside out. teeny bit scary that they're so strong (?) there are "dosage" instructions [via: daily candy]
maybe it's a sign that i need to eat "light" for the rest of the summer - pan seared scallops on rocket lettuce (salad)
grilled. roasted. on salads. that's how we usually see figs, but this is new (to me at least): warm fig salsa, perfect to pair with...tamales
first jalapeno poppers, now burgers. the eliza doolittle-ization of america's favorite "bar food" with some help from france
not a huge fan of lamb, but i'll definitely take those fat figs on rosemary skewers
10 japanese foods they SAY you can't get at home, but last i looked, i could get unagi, takoyaki, even fugu, and natto (pictured) here in LA
inspired to mediterranean entertaining by foodista's harissa. crate & barrel's mundial collection with the look of tile in refreshing water blue and earth/spice colors
ed schneider making cucumber dill fish with weakfish (atlantic sea trout), though i would go with bittman's suggestion of *sigh* mackerel.
preview of gourmet's august favorites. haute jalapeno poppers filled with cheddar and monterey jack cheeses (how much do i love fancified bar food?)
[recipe] too hot to cook. BA's Fantastic Four no-cook sauces: asian avocado, gazpacho, lemon lime corn jalepeno, fresh stone fruit chutney
rick p's photo and review make me want even more to eat at bluefin for my birthday dinner. i'm waiting. [sashimi salad at bluefin sushi, newport beach, ca]
french fried parsnips looking like a million bucks. or at least a grand for all that styling and tina rupp's photography
summer birthdays coming up. finding lots of cute gifts like 55 classic betty crocker recipes in a vintage red and white recipe box. comfort food in a box!
thank god they're not edible, else i'd eat way too many of these adorable doughnuts (they're magnets)
in the kitchen avec eric ripert (hot chef) and the importance of seasoning with simply salt and pepper
chocolate birthday cupcakes and cake with vanilla buttercream frosting mixed with chopped up chick-o-stix!
the tray conducts and retains heat so you can make nachos right alongside your carne asada on the grill.
one of heidi's clean-out-the-fridge recipes: grilled tempeh with portobello mushrooms and quinoa
steamed egg as a canvas for anything, this time for prawns, mushrooms, and dried scallops
she's fascinated by these "offbeat beauties...just like the Sofia Coppolas or Sarah Jessica Parkers of the salad world." heriloom tomatoes with ricotta
homemade strawberry ice cream with pretzels is adorably delicious, but what i love more are heather's cutefun downloadable recipe cards
lemon souffle cheesecake inspired by two hot tamales' ciudad restaurant in downtown LA [recipe from 2500 recipes: everyday to extraordinary]
"Settling isn’t settling if you reconcile yourself to your newfound wants and needs," is it? on marriage and relationships at tender greens in culver city
another one to add to the summer reading collection: the book from WaiterRant.net, available at the end of this month
the ORIGINAL lettuce wrap, Thai 'mingkiam' filled with coconut, chilies, ginger, shrimp, peanuts
triple berry rhubarb crisp. she: "low-maintenance desserts...that have the flavor of pie without the work of actually making one"
LOVE this slaw made with bok choy because it kind of reminds me of a kimchee lite
carrot cake. zucchini bread. what's another vegetable in a sweet cake like tomatoes?
nothing simpler than black olives marinated in olive oil, garlic and oregano [can you tell we're feeling a little international tonight?]