Tag: food porn
group name: whoneedsrecipes
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May 30, 2008 02:48 AM EDT --
B est grilled cheese sandwich ever!
Two thin slices of pound cake, a generous slice of apricot-studded Stilton cheese, a few minutes in a skillet with a dab of butter. Moan in delight.
. . . more
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September 07, 2006 03:36 PM EDT --
Etymologically Wondering
Why's it called "French" toast? What makes it French? Was it invented in France? They already had crepes, croissants, and sundry other pastries, what did they . . . more
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September 11, 2007 09:28 AM EDT --
All of this lovely food came from over in the next valley where a couple of my friends have spent the last six months toiling away from dusk to dawn, building an organic farm for a new bed and breakfast. . . . more
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June 21, 2007 04:30 PM EDT --
Madame Donna's Change 'O Plans Pesto Pizza
Along the shore, summertime lends a particular sense of freedom to our lifestyles. Women scantily wrapped in bikini tops and beach towel bottoms, . . . more
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August 11, 2007 12:11 AM EDT --
I admit, I am a food voyeur. I love to watch people with their food. I want to see what they do with their food.
I photograph them doing what they do with their food. . . . more
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January 06, 2007 07:02 PM EST --
Many moons ago -- over 300, as a matter of fact -- I was the manager of Pier 1 Imports here in Knoxville. My favorite lunch spot was a deli just down the street run by a couple of Lebanese brothers. These . . . more
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October 09, 2007 05:21 PM EDT --
I saw a wonderful sandwich posted here by my fellow foodie, Kevin Weeks, last week. I wanted to make the sandwich since every element of it was something I like to eat.
His recipe included . . . more
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January 07, 2008 02:51 PM EST --
By the sea, by the beautiful sea, one expects balmy breezes and palm trees. In wintertime, the sea turns a deep azure blue and becomes as tumultuous as boiling water in a teapot. When storms blow through . . . more
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January 14, 2008 02:45 PM EST --
Today, my feet resemble fat little sausages from all the walking I did yesterday. Have you ever eaten your way around the world in 7 hours? Well, yesterday that's exactly what I did!
My dear . . . more
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July 11, 2008 01:23 AM EDT --
Today I created Whirled Peas. It's an old joke but it stuck with me since I first heard it years ago. Yet, today, after my kitchen experience, I knew I had created Whirled Peas. . . . more
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June 11, 2007 01:36 PM EDT --
Auntie Edie's favorite ethnic food is Italian so I've been making Italian meals all week. After a week or so of catering her dinners, she's well enough now to manage on her own. . . . more
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July 10, 2007 11:16 PM EDT --
This Bengalese dish is supposed to have a lot of "heat". Since fresh green chilies are generally milder in flavor than dried red chilies choose your heat quotient before assembling your . . . more
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October 12, 2007 05:02 PM EDT --
While ruminating on new taste sensations for our Thanksgiving Fusion Feast, I thought back to older ideas and flavor schemes in my collection. A while ago, I wrote an article about stuffing, entitled . . . more
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July 18, 2007 01:00 AM EDT --
I know there is a television show called, "Hell's Kitchen." I don't watch television but I have heard people talking about it. This week I found Hell's Kitchen. . . . more
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August 15, 2007 04:28 PM EDT --
Last night I had a bit of trouble choosing a dessert to prepare. I vacillated between a clafouti and an upside down cake, then between a fruit buckle and a kuchen. Each of these desserts involves . . . more
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September 05, 2008 10:25 PM EDT --
The simple chickpea is as healthful as it is flavorful. With a fuzzy, pale green pod, the pea inside is kept fresh and edible straight out of the shell or cooked in a variety of wonderful ways. . . . more
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June 29, 2007 06:49 PM EDT --
From these ingredients:
And this roasted fish:
. . . more
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September 06, 2007 08:15 PM EDT --
This week, several evenings of meals all began with some colorful, flavorful heirloom tomatoes. I've developed several simple marinades and fruit or vegetable salsas, over the years, to use impulsively. . . . more
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September 16, 2007 07:31 PM EDT --
Each year as summer's heat fades and fall's cooler air moves in, I begin planning my Thanksgiving menu. It is finally cool enough to use the oven a bit more as I experiment with recipes to . . . more
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May 01, 2008 07:41 PM EDT --
A classic French rémoulade is a combination of homemade mayonnaise with mustard, capers, gherkins, herbs and anchovies. It is a flavorful, rich sauce traditionally used as a condiment for chilled . . . more
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