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Cranberry Oat Cookies

By Sus Davy

Cranberry Oat Cookies // roughmeasures.com

Charlie and I have done our fair share of road tripping. His parents live 5 hours away, a journey that is long without traffic, but is notoriously busy and has, on some occasions, taken us over 8 hours. We’ve travelled all over the UK and Ireland, for many summers, for our festival work. From Scotland, to the Isle of Wight and back to Scotland, in the space of a few weeks. Long car journeys to the Alps in the winters. Quicker trips to the hills to get out and explore nature. Yeah, we’ve covered some miles together. I hope we’ll …read more

Source:: Rough Measures

      

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Cranberry Oat Cookies

By Sus Davy

Cranberry Oat Cookies // roughmeasures.com

Charlie and I have done our fair share of road tripping. His parents live 5 hours away, a journey that is long without traffic, but is notoriously busy and has, on some occasions, taken us over 8 hours. We’ve travelled all over the UK and Ireland, for many summers, for our festival work. From Scotland, to the Isle of Wight and back to Scotland, in the space of a few weeks. Long car journeys to the Alps in the winters. Quicker trips to the hills to get out and explore nature. Yeah, we’ve covered some miles together. I hope we’ll …read more

Source:: Rough Measures

      

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Cranberry Oat Cookies

By Sus Davy

Cranberry Oat Cookies // roughmeasures.com

Charlie and I have done our fair share of road tripping. His parents live 5 hours away, a journey that is long without traffic, but is notoriously busy and has, on some occasions, taken us over 8 hours. We’ve travelled all over the UK and Ireland, for many summers, for our festival work. From Scotland, to the Isle of Wight and back to Scotland, in the space of a few weeks. Long car journeys to the Alps in the winters. Quicker trips to the hills to get out and explore nature. Yeah, we’ve covered some miles together. I hope we’ll …read more

Source:: Rough Measures

      

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Panisse aka Chickpea Fries

By Irvin

Panisse aka Chickpea Fries. Photo and recipe by Irvin Lin of Eat the Love.

Panisse are chickpea fries made from chickpea (garbanzo bean) flour. They’re incredibly easy to make and a super tasty alternative to regular fries!

“Wait, the hashtag is #LovePulses? That sounds kind of…dirty.” Said my friend Annie as she took a bite of my panisse fries that I had just brought over to her house. Then she rolled her eyes in a rather “dirty” way and exclaimed that the panisse fries were just fantastic. I was highly amused. (Jump directly to the recipe.)

Ever since I ate at a local restaurant called Frances a couple blocks away I’ve been relatively obsessed with …read more

Source:: Eat The Love

      

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Panisse aka Chickpea Fries

By Irvin

Panisse aka Chickpea Fries. Photo and recipe by Irvin Lin of Eat the Love.

Panisse are chickpea fries made from chickpea (garbanzo bean) flour. They’re incredibly easy to make and a super tasty alternative to regular fries!

“Wait, the hashtag is #LovePulses? That sounds kind of…dirty.” Said my friend Annie as she took a bite of my panisse fries that I had just brought over to her house. Then she rolled her eyes in a rather “dirty” way and exclaimed that the panisse fries were just fantastic. I was highly amused. (Jump directly to the recipe.)

Ever since I ate at a local restaurant called Frances a couple blocks away I’ve been relatively obsessed with …read more

Source:: Eat The Love

      

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One pot spaghetti alla puttanesca

By Becca @ Amuse Your Bouche

One pot pasta alla puttanesca-3

If you’re Italian, you may want to look away now – this one pot spaghetti recipe isn’t exactly the traditional Italian way of cooking. But if like me, you’re less concerned with authenticity, and more concerned with making quick and tasty dinners, this one pot spaghetti alla puttanesca is the recipe for you!

These one pot pasta recipes have been doing the rounds for a while now. The idea is, you add everything to the pot, let it simmer for a little while, and there’s your dinner. Yep, everything is added to the pot in one go – even the raw …read more

Source:: Amuse Your Bouche

      

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Spring Lamb Sliders – A Shoulder to Bite On

By foodwishes@yahoo.com (Chef John)

You could roast an expensive leg of lamb for Easter, which would be lovely, but why not consider the lesser known, and just as delicious shoulder roast? This underrated cut is less expensive, very flavorful, and much less stressful.


We usually prepare the leg medium-rare to medium for maximum enjoyment, which requires a little more finesse than a shoulder roast, which we’re going to cook long and slow, until very tender. As long as you let it braise long enough, this is impossible to fail at. Go ahead and try.

Obviously, we’re talking about a completely different …read more

Source:: Food Wishes

      

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Spring Lamb Sliders – A Shoulder to Bite On

By foodwishes@yahoo.com (Chef John)

You could roast an expensive leg of lamb for Easter, which would be lovely, but why not consider the lesser known, and just as delicious shoulder roast? This underrated cut is less expensive, very flavorful, and much less stressful.


We usually prepare the leg medium-rare to medium for maximum enjoyment, which requires a little more finesse than a shoulder roast, which we’re going to cook long and slow, until very tender. As long as you let it braise long enough, this is impossible to fail at. Go ahead and try.

Obviously, we’re talking about a completely different …read more

Source:: Food Wishes

      

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Banana Bread

By Elise Bauer

Banana Bread

This banana bread has been the most popular recipe on Simply Recipes for over 10 years. Hundreds of thousands of people make it every month, dozens of bloggers have copied it.

Why? Because it really is the best banana bread recipe, period. You can mix everything in one bowl, you can vary the amount of sugar or bananas. And the secret to its great flavor?

Continue reading “Banana Bread” »

…read more

Source:: Simply Recipes

      

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Smoky black bean breakfast bowls

By Becca @ Amuse Your Bouche

Smoky black bean breakfast bowls-3

I do love a good dinner bowl, but I thought it only fair that breakfast get a look in too – hence these smoky black bean breakfast bowls!

If you’re not familiar with the ‘dinner bowl’ concept, they’re basically just lots of tasty ingredients piled up together in a bowl. They’re an easy way to make a healthy dinner, and the possibilities are endless (see a couple of my previous dinner bowl recipes: aubergine red Thai curry noodle bowls; kale and tomato brown rice bowls).

These black bean breakfast bowls follow the same formula (a carb + a …read more

Source:: Amuse Your Bouche

      

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Smoky black bean breakfast bowls

By Becca @ Amuse Your Bouche

Smoky black bean breakfast bowls-3

I do love a good dinner bowl, but I thought it only fair that breakfast get a look in too – hence these smoky black bean breakfast bowls!

If you’re not familiar with the ‘dinner bowl’ concept, they’re basically just lots of tasty ingredients piled up together in a bowl. They’re an easy way to make a healthy dinner, and the possibilities are endless (see a couple of my previous dinner bowl recipes: aubergine red Thai curry noodle bowls; kale and tomato brown rice bowls).

These black bean breakfast bowls follow the same formula (a carb + a …read more

Source:: Amuse Your Bouche

      

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Colcannon Hash – I Invented This, As Did Others Before Me

By foodwishes@yahoo.com (Chef John)

Every year about this time, I try to do some kind of culinary nod to St. Patrick’s Day, and this colcannon hash is the latest example. I really loved how this came out, and it made a beautiful, and delicious base for poached eggs, but there was one problem. Apparently, I didn’t invent this.


I thought I did, as I do with almost all the new recipes I create, but I figured I’d do a search anyway, just to confirm this assumption of singular brilliance. So I did, and it quickly became apparent that many others had …read more

Source:: Food Wishes

      

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Colcannon Hash – I Invented This, As Did Others Before Me

By foodwishes@yahoo.com (Chef John)

Every year about this time, I try to do some kind of culinary nod to St. Patrick’s Day, and this colcannon hash is the latest example. I really loved how this came out, and it made a beautiful, and delicious base for poached eggs, but there was one problem. Apparently, I didn’t invent this.


I thought I did, as I do with almost all the new recipes I create, but I figured I’d do a search anyway, just to confirm this assumption of singular brilliance. So I did, and it quickly became apparent that many others had …read more

Source:: Food Wishes

      

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Shrimp Pasta alla Vodka

By Elise Bauer

Shrimp Pasta alla Vodka

Have you ever made pasta with vodka sauce? It’s a velvety creamy tomato sauce that happens to be cooked with a splash of vodka, which remarkably makes this simple sauce taste simply sublime.

Typically pasta alla vodka is made with penne pasta. For this version we are adding in some fresh shrimp, to make the dish more of a main course, and using fettuccine pasta. We’ve also added a touch of lemon zest because it works with so well with shrimp, and along with the vodka helps brighten this creamy sauce.

Continue reading “Shrimp Pasta alla Vodka” »

…read more

Source:: Simply Recipes

      

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THE YEAR OF THE TACO & LA CUCINA POVERA

By press655

Touring around Mexico has been a great adventure, we have seen dolphins and sea lions from the beach, got up close to whales, enjoyed learning a little about Mexican culture and the history of this amazing country. One thing that stands out for me, and it seems to go right back to the pre-Hispanic era before Cortez and the Spanish conquistadores arrived, and that is the peoples love of food!

I couldn’t help thinking as I tucked into cutting edge tacos at the hip and modern Mexico City foodie joint Nudo Negro (owned by celebrated young chefs Daniel Ovadia …read more

Source:: What’s In The Fridge Gip?

      

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Brookies (Brownies + Cookies) Caramel Bars

By Irvin

Brookies (Brownies + Cookies) Caramel Bars. Easier to make than they look! Photo and recipe by Irvin Lin of Eat the Love.

This upscale version of the brookies bar recipe sandwiches pistachio brownies and chocolate chip cookie bars with a layer of chewy caramel!

There’s something slightly disingenuous about writing about food. You probably don’t notice it as a reader. But if you think about it, it’s tough to constantly be creating food for events and holidays weeks or months in advance. Last year, in August and September I found myself roasting turkeys, making mashed potatoes and trying to come up with holiday dishes while late summer was still in full glory here in San Francisco. I’m not complaining, I know I live …read more

Source:: Eat The Love

      

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Brookies (Brownies + Cookies) Caramel Bars

By Irvin

Brookies (Brownies + Cookies) Caramel Bars. Easier to make than they look! Photo and recipe by Irvin Lin of Eat the Love.

This upscale version of the brookies bar recipe sandwiches pistachio brownies and chocolate chip cookie bars with a layer of chewy caramel!

There’s something slightly disingenuous about writing about food. You probably don’t notice it as a reader. But if you think about it, it’s tough to constantly be creating food for events and holidays weeks or months in advance. Last year, in August and September I found myself roasting turkeys, making mashed potatoes and trying to come up with holiday dishes while late summer was still in full glory here in San Francisco. I’m not complaining, I know I live …read more

Source:: Eat The Love

      

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Scotch Creme Eggs

By Becca @ Amuse Your Bouche

Scotch Creme Eggs-4

I think this may be the most ridiculous (and most delicious) thing I’ve ever done. Scotch Creme Eggs!

In case some of you non-Brits are unaware, Scotch eggs are usually savoury – a boiled egg covered in sausage meat and breadcrumbs. But since boiled eggs and sausage meat don’t really float my boat, I made a few substitutions. Perfectly normal ones.

Boiled egg –> Creme Egg
Sausage meat –> brownie
Breadcrumbs –> sprinkles

Totally normal, right?

As you can imagine, these babies are crazily delicious. Sprinkles, goood. Brownie, gooood. Creme Eggs, goooooood.

(okay, they’re bordering on a little sickly, but I’m not one to complain …read more

Source:: Amuse Your Bouche

      

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Oxtail Ragu – Worth the Wait

By foodwishes@yahoo.com (Chef John)

Other than a completely unnecessary braising step right in the middle of the video, this oxtail ragu came out amazingly well. My thought was to roast the oxtails in the sauce, in a slow oven to see if I could achieve the tender-sticky meat I know and love, while slowly reducing the sauce at the same time. I couldn’t.

Well, actually, it would have eventually gotten tender, but I wasn’t prepared to find out how long that was going to be. Like I said several times during the video, I want you to roast your oxtail and onion …read more

Source:: Food Wishes

      

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Oxtail Ragu – Worth the Wait

By foodwishes@yahoo.com (Chef John)

Other than a completely unnecessary braising step right in the middle of the video, this oxtail ragu came out amazingly well. My thought was to roast the oxtails in the sauce, in a slow oven to see if I could achieve the tender-sticky meat I know and love, while slowly reducing the sauce at the same time. I couldn’t.

Well, actually, it would have eventually gotten tender, but I wasn’t prepared to find out how long that was going to be. Like I said several times during the video, I want you to roast your oxtail and onion …read more

Source:: Food Wishes