total posts: 3070
"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?]
i can only guess from the babelfish.yahoo.com translation that she had it during vacation somewhere, and at home has now made marinated eggplant
western spaghetti (ha!): cooking a pasta dinner. sort of. i mean, it involves rubik's garlic and dollar basils. [video, via: murtaugh.tumblr.com]
timing is everything for too-late peas and too-early squash
*new blog discovery with sensational pictures* retardedly spicy thai tom yam filled with shellfish at Restoran Baan Nok, kuala lumpur
since i can't dine at SF's beretta, what critic michael bauer is calling the perfect restaurant, will have to make do with artisan cocktails and pizza at home
LA has taco trucks, NYC has...dessert trucks. basically, ice cream trucks with more sugar.
nothing but avocado, milk and few spices in the minimalist's Ultrafast Chilled Avocado Soup
never use the phrase "just a burger" with chef-preneur Nancy Silverton, who shares details and a recipe for The Perfect Burger
tastespotting has nothing on the addiction that is freerice, a vocabulary game that donates 20 grains of rice via the UN world food programme for every word you get correct
it SOUNDS gross, but when it comes to biscuits i'll trust a southerner, even if she's putting mayonnaise in them
summer dining al fresco can be luxurious, sure, but plastic cutlery by DeLuxe for $120 seems a little much [via julib.com]
asian grilled steak seemed like an innocuous recipe from bon appetit, but the dressing on the spicy slaw brought to tears of fire to dinner guests' eyes
recipe for asparagus with meyer lemon vinaigrette and preserved lemon inspired by pizzetta 211, san francisco
speaking of spain , barcelona's bistro + gastronomia = 'bistronomia' trend, a response to the economic environment.
in the mood for spanish: serrano ham-wrapped dates stuffed with blue cheese and cocoa nibs
scallop ceviche w. tangerine, hearts of palm & lychee vinaigrette and 10 questions w. chef adam keogh of stonehill tavern in dana point, ca
ice cream is just frozen custard until you serve in a lemon cup or put a tiny perfect scoop atop a cupcake
poprocks make it into truffles and heston blumenthal's chocolate mousse cake,. ah, the question we must ask is, 'can we drink a coke with this cake?'
neighbors harvested their entire tree and now we know what to do with them: rosemary-scented roast plums with rose
finally, she gets to use her brand new gas stove and makes Seared Scallops with Mango and Green Garlic Salsa. finally!
jam made from not just any plum, but tiny Japanese ume. also like a previous post about how to make ume shu (naughty delicious plum wine)
web toy: color palette generated on your uploaded image. this one based on peabody's cherry pie --> love that one of the colors is 'flame pea'
turkish food blogger and tastespotter cafefernando.com in sf chronicle for istanbul by way of bay area [feta-stuffed cigarettes, or 'sigara borek']
my european summer vacation via food blogs, using babelfish.com to translate: hazelnut meringue with fresh nectarine
is it possible for govt to go too far for the sake of health and sanitation? (poached chicken offal with ginger mash and spring onions at ming kee, kowloon, HK)
in a high rise condo in downtown LA, they can still turn out gorgeous pizzas [dough recipe from cook's illustrated]
not that good ole all American coleslaw is bad, but Heidi's lime peanut version is a welcome variation