Last posted recipes - page 453

I LOVE big-ass salad bars! They never cease to entertain me! During the summer, the Dudley Café in Harvard Yard offers an Extreme Salad Bar , featuring 50+ salad items, as well as rolls, chips, fruit, and drinks. The Salad Bar is located inside, but

This recipe post is dedicated to my dear friend, Monica, of " Lick The Bowl Good ". I know that she loves blueberries, because she sent me a jar of her homemade blueberry jam-- which I will use to make her beautiful Lemon and Blueberry Cake . I just nee

Walking our dog Chester on our street has given us the opportunity to befriend a lot of our neighbors. One in particular loves chatting with us all the time, and was generous enough to give us a bunch of apples from his apple tree. We thought it would be

I would say it was serendipity that day at the Gold Standard. Those two chef?s I always saw on that Univision morning show ?Despierta America? my mom watched everyday were there, and I, forced myself to introduce myself to them: Ramiro ArvizU and Jaime M

I finally had my worlds collide at the 3rd annual East L.A Meets Napa event this year. For the first time ever, did not feel like a complete outcast. Was cool to see other homeboys sippin' glasses of fine latino-produced wine. Base

I am excited to bring you this guest post by Shane Sakata who writes about Japan Travel and Culture at The Nihon Sun . Shane is on her second stint living in Japan. She loves the culture, the lifestyle and especially the food! ***********************

I love Nabisco Fig Newtons and fig jam. I make a pretty good fig reduction sauce (made with port wine and cinnamon) that pairs beautifully with pork. I have only worked with dried figs or fig jam that I've purchased. My life, as a Fig Newton Lover is fo

I love to blog hoop and check out what other bloggers are up to. And sometime back I came across this fast and easy to prepare snack. Since then I have been churning batches after batches to feed unexpected guests and little friends. These paratha sausag

Paan is an ethic Indian chew usually served at the end of a meal and in ceremonies such as weddings , receptions and religious festivals, Betel leaves or paan , as they are popularly known. , can be bought in nearly every street corner of India. They

This Summer my sisters introduced me to another (the first being ' Bookworm ') treasure trove in Bangalore - Blossoms Book House . The three floor collection of used and new books will drive you crazy. Be sure to carry a couple of sturdy bags to

Always excited with NEW, innovative novel creations, I was intrigued when I first read of these interesting swiss rolls from Ipoh. Hence, a recent trip to north had me coming back lugging a bag of almost 6 of them! I just couldn't resist the fun

During a recent dim sum session, KC (rif?s colleague) suggested I do a showdown of food within the same category. I liked the idea, and decided to do a burger showdown. Now, before you roll your eyes and go ?Again? Not another burger post???...READ ON.

In regards to our previous 2 posts with Italian food, we wanted to bring French into the mix for this entry - that way you don t think we are neglecting French food! I actually have not been exposed to too many French cuisines, so it was a great opportuni

Kotopita is one of many types of pita , or Greek savory pies. After making the pork and beef galettes using leeks, I wanted to try leeks with chicken as well. I based this pie on the Chicken Pie I used to make in the past, only instead of

We love resorting to comfort food that is fulfilling and easy to prepare. Food doesn t have to be pretentious to be satisfying! So when you have some leftover veggies and meat, think about making this great Asian Chicken Noodle Soup using mung bean thread

Does this photo get your attention? This is heaven on a plate. I wouldn't lie to you... Todays' recipe comes from my cousin.. Thank you, Ursula, for showing me how to make this recipe. This will be a special dessert that I will make again and again.

Happy Monday! I hope you had a great weekend and enjoyed the extended vacation if you took part in Independence Day. Before we begin with what I coin as a Killer Carrot cake with cream cheese icing I want to announce the two winners of the POM Giveawa

Rava Dosa Ingredients:- Rawa / Sooji 1 cup Maida 1 cup Rice flour 1 cup Curd 1-1 1/2 cup Sugar 1/2 tbsp Cooking soda 1/4 tsp Zeera 1/2 tbsp Curry leaves few Rai 1/4 tbsp Salt as per taste Oil Metho

In light of the upcoming holiday, I wanted to bake something festive over the weekend to share with my coworkers today during our deployment meeting. For the past few weeks, we ve had different people on the team bring in goodies, so I decided to voluntee

* This is an entry for Lasang Pinoy, Sundays (La.Pi.S.). This week s theme is Strips . Out of curiosity, we gave Freddy s Frozen Custard a try a few months ago. We never went back. Nevertheless, I d like to share our experience with you. Here

The biggest reason I planted a few zucchini bushes in the garden this year was to have access to zucchini flowers - not that I don't love zucchini, but it's so plentiful and cheap at the farmers' market all summer, so why grow it? The blossoms, on the ot

The lines between food and sex do tend to blur from time to time. Oysters and prosecco, for one, is known to be a killer combo, and who's to say that old adage about strawberries and chocolate sauce doesn't work wonders for some? But a 7 inch hamburger

http://tylerflorencefridays.blogspot.com/ I love Tivo! There are a few Food Network shows that I automatically record, skim through and delete. This time, Tyler Florence's Rib Grilled Rib eye, Creamed Swiss Chard with panko crumbs and caramelized onio

What a mouthful of a title, huh? And the sad part is, there are a lot more ingredients than that to complete this dish! The recipe was inspired by Sunny Anderson from The Food Network , which I happened to stumble across while searching for a stuffed por