Image

Mint Chocolate Chip Cookies

By Irvin

Mint Chocolate Chip Cookies that taste like the best scoop of Mint Chocolate Chip Ice Cream! Recipe and photo by Irvin of Eat the Love

These chewy mint chocolate chip cookies are reminiscent of a scoop of mint chocolate chip ice cream, only in cookie form!

I moved to San Francisco 18 years ago and when I moved here, an acquaintance warned me within the first couple of months of my arrival that this wasn’t a city most people stick around. “Your friends will come and go and you’ll cycle through them pretty fast so don’t get too attached….” I scoffed but that held true as all my closest friends, my adopted San Francisco family, drifted away within two or three years of my arrival. And …read more

Source:: Eat The Love

      

Image

Mint Chocolate Chip Cookies

By Irvin

Mint Chocolate Chip Cookies that taste like the best scoop of Mint Chocolate Chip Ice Cream! Recipe and photo by Irvin of Eat the Love

These chewy mint chocolate chip cookies are reminiscent of a scoop of mint chocolate chip ice cream, only in cookie form!

I moved to San Francisco 18 years ago and when I moved here, an acquaintance warned me within the first couple of months of my arrival that this wasn’t a city most people stick around. “Your friends will come and go and you’ll cycle through them pretty fast so don’t get too attached….” I scoffed but that held true as all my closest friends, my adopted San Francisco family, drifted away within two or three years of my arrival. And …read more

Source:: Eat The Love

      

Image

How to make homemade gnocchi

By Becca @ Amuse Your Bouche

How to make homemade gnocchi-4

sponsoredpost

I’ve made homemade gnocchi (potato dumplings) from scratch before. I shared them on the blog here. In the blog post, I said “I’ll definitely be making gnocchi again next time I have a quiet Sunday ahead of me, and I feel like getting stuck into something in the kitchen”… but did I? Of course not. Homemade gnocchi can be seriously labour intensive – you need to peel the potatoes, cook the potatoes (preferably in the oven, which can take hours), and mash mash mash until …read more

Source:: Amuse Your Bouche

      

Image

Beetroot Bourguignon

By Sus Davy

Beetroot Bourguignon // roughmeasures.com

There has been an awful lot in the media recently about the healthy/’clean’ eating craze. Foodies and cookbook authors have been getting a lot of bad press. The thought is that the ‘clean-eating’ phase is getting taken to the extreme by some people, resulting in eating disorders. The media deems it necessary to target the current top ‘wellness’ stars and pick faults. It saddens me that as a nation we always need to pick a target and point the blame at someone. Some of the people who are being targeted are some of my main inspiration sources. They do not …read more

Source:: Rough Measures

      

Image

Dilly bread

By Hedonia Cooking is one of those things that is never learned in a vacuum. You do not learn it solely from books or blogs or television shows; you learn it from people. They impart their knowledge, their wisdom, and their sense of taste, and you internalize that. For many of us, of course, much of this wisdom comes down generationally. For those who cook professionally, they learn in a school or on the job. Those of us who are passionate about food tend to learn from each other. It is our bond. This…

Read more on Hedonia …

…read more

Source:: Hedonia

      

Image

Homemade falafel quinoa bowls

By Becca @ Amuse Your Bouche

Homemade falafel quinoa bowls-3

Look at me being all un-lazy for a change – homemade falafel! Homemade hummus! And, I was a little bored while the falafel were baking (I know, not sure what’s wrong with me) so I even made homemade tzatziki! I mean, they each only take a few minutes to make… but still. Proud of myself. And I’m also proud of these homemade falafel quinoa bowls!

If you’re a regular reader you may have noticed my love for dinner bowls by now. Somehow, serving things up in a bowl makes them taste even more delicious …read more

Source:: Amuse Your Bouche

      

Image

The Battle of the Saucepans Begins on Knorr Taste Quest 4

By Dooney Ready, Set… Cook! The Battle of the Saucepans Begins on Knorr Taste Quest 4 It’s time for a test of cooking skills, nerves and taste buds, as Nigeria’s favourite reality cooking competition, Knorr Taste Quest sizzles back onto screens across the country, on May 22, for a fourth season. The show, which will run for 13 weeks will feature celebrity judges Chef Fregz and Dr. Robert. Who will be crowned Nigeria’s Seasoned One? Find out on the following stations; Friday: 8-9PM on NTA …read more

Source:: Dooney’s Kitchen

      

Image

Dilly bread

By sean Cooking is one of those things that is never learned in a vacuum. You do not learn it solely from books or blogs or television shows; you learn it from people. They impart their knowledge, their wisdom, and their sense of taste, and you internalize that.
For many of us, of course, much of this wisdom comes down generationally. For those who cook professionally, they learn in a school or on the job. Those of us who are passionate about food tend to learn from each other. It is our bond.
This recipe comes to us from a dear friend, who is …read more

Source:: Hedonia

      

Image

Dilly bread

By sean

dilly-bread-salad

Cooking is one of those things that is never learned in a vacuum. You do not learn it solely from books or blogs or television shows; you learn it from people. They impart their knowledge, their wisdom, and their sense of taste, and you internalize that.

For many of us, of course, much of this wisdom comes down generationally. For those who cook professionally, they learn in a school or on the job. Those of us who are passionate about food tend to learn from each other. It is our bond.

This recipe comes to us from a dear friend, who is …read more

Source:: Hedonia

      

Image

Dilly bread

By sean

dilly-bread-salad

Cooking is one of those things that is never learned in a vacuum. You do not learn it solely from books or blogs or television shows; you learn it from people. They impart their knowledge, their wisdom, and their sense of taste, and you internalize that.

For many of us, of course, much of this wisdom comes down generationally. For those who cook professionally, they learn in a school or on the job. Those of us who are passionate about food tend to learn from each other. It is our bond.

This recipe comes to us from a dear friend, who is …read more

Source:: Hedonia

      

Image

Yucatan-Style Grilled Pork – Surrounded on Three Sides by Flavor

By foodwishes@yahoo.com (Chef John)

If the early feedback from the YouTube channel is any indication, this may not actually be “Yucatan-style,” and I couldn’t be less surprised. I did no real research into the traditional foods of the Yucatan peninsula, and based the name of this dish solely on a pork chop I once enjoyed at a sports bar.


They called it “Yucatan-style,” and it featured vibrant citrus/chile flavors, as well as a beautiful orange hue, which I figured out was from ground annatto. This is the signature ingredient in the famous braised pork dish, cochonita pibil, and can be found at …read more

Source:: Food Wishes

      

Image

How to Grill Juicy Boneless Skinless Chicken Breasts

By Elise Bauer

Grilled Boneless Skinless Chicken Breasts

When it comes to grilling, chicken breasts can be problematic, especially boneless, skinless chicken breasts. The meat itself is lean, and without the bones to insulate it or skin to protect it, that naked chicken breast on the grill has a tendency to easily overcook and dry out.

So, what to do?

One method is to marinate chicken cutlets, or chicken breasts pounded to an even thickness, and quickly grill them on high heat. We use this method for our cilantro lime chicken and it works fine.

Another way, which doesn’t require you to change the shape of the chicken breasts,

Continue …read more

Source:: Simply Recipes

      

Image

“Cheater” Demi Glace – Because Chicken + Beef = Veal

By foodwishes@yahoo.com (Chef John)

I received a lot of email after publishing our classic demi-glace video, but not the kind I was expecting. Instead of being showered with praise for finally granting this popular food wish, I was being chastised for posting a recipe that required veal bones.


This seemed a little unfair, since veal bones are sort of a key ingredient when making what’s basically a reduced veal stock. However, the more I thought about it, the more it made sense. I sometimes forget that people don’t live in restaurants, where things like veal knuckles are as ubiquitous as kale.

<a class="colorbox" …read more

Source:: Food Wishes

      

Image

Chef Lab Series: Shalom Japan

By Liza de Guia

Screen Shot 2016-05-24 at 12.39.42 PM

“I’m not trying to make an ironic restaurant.”

Welcome to Chef Lab, a short documentary series profiling dynamic food makers, made in partnership with HLN. Over the next few weeks, we’ll get inside the minds of chefs on a personal mission to chart new territories in our culinary landscape. Whether driven by single-minded purpose or moral conviction, these chefs are dramatically reimagining our approach to veganism, sustainability and cultural authenticity.

Shalom Japan

Meet Aaron Israel and Okochi Sawako the chef/owners who’s love story is at the heart of Shalom …read more

Source:: Food Curated

      

Image

Chef Lab Series: Shalom Japan

By Liza de Guia

Screen Shot 2016-05-24 at 12.39.42 PM

“I’m not trying to make an ironic restaurant.”

Welcome to Chef Lab, a short documentary series profiling dynamic food makers, made in partnership with HLN. Over the next few weeks, we’ll get inside the minds of chefs on a personal mission to chart new territories in our culinary landscape. Whether driven by single-minded purpose or moral conviction, these chefs are dramatically reimagining our approach to veganism, sustainability and cultural authenticity.

Shalom Japan

Meet Aaron Israel and Okochi Sawako the chef/owners who’s love story is at the heart of Shalom …read more

Source:: Food Curated

      

Image

Pizza enchiladas (giveaway!)

By Becca @ Amuse Your Bouche

Pizza enchiladas-4

sponsoredpost

These pizza enchiladas were born entirely from my indecisiveness – I can never decide whether I prefer Italian or Mexican cuisine. Italian is obviously amazing (the word ‘pizza’ is the only explanation needed here), but Mexican offers up all things spicy, cheesy, beany… It’s a really tough call.

Instead of having to choose, I often do the elegant thing and just smoosh the two together to make one super cuisine. It always works well – I end up with recipes such as pizza quesadillas, <a class="colorbox" href="http://www.amuse-your-bouche.com/one-pot-vegetarian-chilli-mac/" …read more

Source:: Amuse Your Bouche