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Turkish Stuffed Eggplant (Karniyarik) – Splitting Bellies

By foodwishes@yahoo.com (Chef John) “Karniyarik” means “split belly,” which refers to the technique used to stuff them, although depending on the size of your eggplant, it could also refer to you after enjoying this delicious dish. By the way, this was my first time making these, and when I mentioned in the video only doing 15 minutes of research before filming, I wasn’t joking. So, you’ve been warned. Having said that, I thought these came out really well, and I would only tweak a couple minor things next time. I’d sprinkle the insides with salt before stuffing, since there wasn’t enough in my filling …read more

Source:: Food Wishes

      

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CHEF INTERVIEWS: Dominican influence in Puerto Rico’s Culinary Industry

By Paola Zaragoza Cardenales The chef interviews is an idea that my dad and I worked on for some time, thinking about the questions to ask, who to interview, and where to start. The idea began going out to dinner. We are very friendly and like to have conversations with the waiter and chefs. We’ve made a lot of friends along the way.

However, we noticed something interesting. The majority of our favorite restaurants and those that are very successful are owned by Dominicans.

Their stories are very interesting and admirable:

They come from having nothing or very limited resources to getting to be an owner of …read more

Source:: Culinary Road Trip

      

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Making the Most of Leftovers

By Grace Kerfoot Leftovers may sound like unwanted old food but moving leftovers from one meal to the next – slowly dwindling the stockpile – is a challenge and an art form in my kitchen. In fact, I don’t think I can imagine a day where I do not use some sort of leftover in a salad, smashed on toast, or beneath a fried egg. Leftovers keep me from wasting food and give me a mental and physical ‘break’ from cooking a whole new meal.
Three tricks I’ve found to help the most in utilizing leftovers is to always make extra, portion out my …read more

Source:: Naturally Ella

      

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50 ridiculously quick vegetarian dinners (20 minutes or less!)

By Becca @ Amuse Your Bouche I am lazy – super, super lazy. I absolutely love cooking, but most of the time you won’t find me in the kitchen for more than an hour at the time (and that’s only on special days). I think I just like sitting down too much. So over the years I’ve come up with loads of quick vegetarian dinners that only take 20 minutes (or less!) to make – so you can get yourself in the kitchen, make a quick meal, and sit and eat it. Ridiculously simple, just how cooking should be!

Here’s a collection of some of my favourite …read more

Source:: Amuse Your Bouche

      

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Pumpkin Spice Shortbread Cookies (vegan recipe)

By Jacqueline Meldrum The season is changing and we’re moving into Autumn (or Fall if you’re elsewhere in the world). It’s getting cooler, so we’re wearing cosier clothes and layers. Here in Scotland, a coat and umbrella are essential when you head outdoors. It’s rather wet and windy here right now. So much rain!Meals are changing too. Soups and other comfort dishes like shepherd’s pie and chilli are back on the menu in place of salads and outdoor BBQs.I’m also noticing a change in the recipes appearing on Pinterest (yes I spend way to much time browsing over there) and pumpkin spice …read more

Source:: Tinned Tomatoes

      

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Cream Puff "Crack Buns"(Choux au Craquelin) – Chef John Goes Hollywood

By foodwishes@yahoo.com (Chef John) These gorgeous cream puff “crack buns” were inspired by the Great British Baking Show, which is not only my favorite cooking show, but currently my favorite thing on television. Maybe it’s the accent, or because the contestants are all so nice, and actually try to help each other. Or, it could be the fact that when the time is up, and they try to work for a few more seconds, the hosts just politely scold them, instead of immediate disqualification, which is what would happen on our much more uptight American culinary competitions. It’s probably all of the above, plus …read more

Source:: Food Wishes

      

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Chimichurri Chickpea Zucchini Noodles

By Erin Alderson I’m squeezing in a few more summer recipes before October hits. I feel the change to fall in the air but at least in California, summer produce is still quite prominent at the markets and stores. This recipe was voted on in my instagram stories and I’m so glad people wanted to see it.
This chimichurri chickpea mix is ridiculously simple and this entire meal comes together fast. I’m not a pasta-avoider (give me all the carbs!) but sometimes it’s nice to have a light idea in my back-pocket, especially when I’m still swimming in zucchini.
For the noodles, you can really …read more

Source:: Naturally Ella