Halloween is almost here and I finally decorated some pumpkins. I’ve actually had this idea for nearly a month and never got around to it. Well, better late than never! This was my first time spray painting pumpkins and I have to say it was FUN! I’ve been busy cooking up Halloween recipes and ideas, it was time to get a little crafty.
There's an air of happy expectancy settling in among our fruit trees. Or maybe it's just an air of happy expectancy around Chris and me. Lemons, pomelos, grapefruit, naartijies, kumquats, oranges, ...
I arrived at the National Institute for Research in Agronomy in Paris at nine o’clock in the morning. Founded in the 19th century to study the chemistry of fertilisers for agriculture, it occupies a handsome yellow brick edifice in the quiet environs of the fifth arrondissement, not far from the Botanical Gardens of the Jardin des Plantes with its venerable museums of natural history, paleontology, entomology, minerals and evolution. I was there to meet Hervé This, the scientist who has been at the forefront of the new scientific discipline of molecular gastronomy that has changed the way chefs cook—turning mousses into gels and foams, determining the precise temperatures that denature meat proteins, understanding the complexities of the perception of taste itself. Now he is pushing the very idea of what food is to a new frontier. Having deconstructed cooking into chemical and physical principles, he wants to reconstruct flavour itself. He had finished his morning meeting with his PhD
The banquet chef or garde manger can take advantage of many opportunities to enhance the foods’ presentation and, at the same time, enhance the guests’ experience. Food presentation is the banquet chef’s chance to emphasis the theme and showcase the talents of the garde manger staff.
Don't have hours to defrost your steak? Don't want to waste precious fruits and veggies? These tricks to freeze and defrost food can help you be more efficient in the kitchen.
Top Chef Canada finalist Connie DeSousa of CHARCUT Roast House and her colleague Jessica Pelland, the soon-to-be Executive Chef of Calgary's most anticipated new restaurant charbar, were in town to...
I am sure most of you heard of the quote: “Eat breakfast like a king, lunch like a prince, and dinner like a pauper.” How many of you have breakfast every day? Unfortunately, many of us skip this important meal and end up snacking throughout the day which can results in weight gain. Why should I have breakfast? [...]
Low in calories, delicious and high in protein Cocozia's Chocolate Coconut Water makes Peanut Butter Chocolate Protein Shakes divine! Indulge and enjoy!
Wow, I cannot believe it has been almost one and a half month ago that we had our workshop foodphotography and styling in Berlin! The recap took a bit of time to complete so sorry about that, but here it finally is! It was an incredibly hot weekend in Germany, and many a sweatdrop has...Read More »
Welcome to Oh My Veggies! Oh My Veggies is a vegetarian food blog with a focus on easy recipes made with fresh, seasonal ingredients. We don’t do fussy, we don’t do complicated—our goal is to share delicious meal ideas that anyone can make, from novice cooks to experienced foodies. We’re home cooks just like you and we know that no one wants to spend all day in the kitchen. We don’t either!
After several years in the big city, I moved to a cabin in the woods of Northern California. Inspired by local ingredients I create simple, beautiful, healthy recipes anyone can make. Follow me...
Content Is King Anyone serious about having a successful blog will tell you this “CONTENT IS KING.” It is true, you want reader, well you got have quality content. It doesn't matter your niche or t...
One night last Spring, before we visited Paris, I happened to stumble across Woody Allen's 'Midnight In Paris' on cable. Have you seen it? I love this movie! It's magical, peculiar, a bit funny and the dialogue is delightfully witty. I watched it twice and decided I wanted to visit a few of the locations where the film was shot. And we did. We spent an afternoon wandering the backstreets of the Latin and Saint Germain quarters of Paris. And you know what? It was just as magical as the movie itself. As the long shadows began to creep across the buildings on Rue Galande, I started to feel a little lost like Gil. It was wonderful! In case you haven't seen Midnight In Paris here's my brief summary of this quirky movie.
Ontario, CA
California, US
England, UK
China, CN
Rheinland-Pfalz, DE
Maharashtra, IN
www.earthyfeast.com
homemakinghacks.com
savannabel.com
chefsblade.monster.com
omnivorescookbook.com
thefirstyearblog.com
goodlifevancouver.com
www.breadandwithit.com
www.alyssaandcarla.com
cookinglsl.com
ohmyveggies.com
omnivorescookbook.com
theforestfeast.com