You may have gauged from my instagram feed that I’m in New York at the moment! I’ve been eating a whoooole lot of ice cream – 4 different places in one week, and I have 3 weeks left! I swear Morganstern’s has been recommended to me at least 10 times now, so that’s my next stop...Read More »
Granola bars are such an easy on-the-go, grab-it-on-your-way-out-the-door snack, but so many of the bars available at the store are packed full of artificial flavorings, processed ingredients, and loads of sugar. I’d much rather make my own, but I often run into two problems: 1. The bars are crumbly and fall apart. 2. I don’t... Read More »
This is my all-time favorite fall salad. My mom received the recipe from a friend years ago and we’ve been making it ever since. It’s a stand-in-the-kitchen-eat-the-entire-bowl-over-the-counter kinda salad. So scrumptious. The dressing is simple – just oil and vinegar – so not to distract from all the goodness going on. Buttery pine nuts and tart pomegranate seeds add amazing flavor and are so dang gorgeous in this festive holiday side dish.
Pop-up tandoor tents in Suffolk, France's first Fête de la Gastronomie and a herring fair in Helsinki – our writers pick the best treats for foodies around Europe this autumn
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
There is no need to feel like you are missing out when dieting! You can enjoy your favorite food whilst dieting by simply choosing a healthier alternative!
To Freeze Dried Beans Post-Cooking. Pour cooked beans into an airtight freezer-safe container and cover completely with some of the bean cooking liquid.
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!
Desperately Seeking Paul Bocuse a gastronomic tour of Lyon The grand old man of French cuisine, already feted as Chef of the Century - the 20th Century that is - is still going strong at the age ...
Hi, my name is Russ Crandall, and this is my website. Here you’ll find gluten-free and Paleo-friendly recipes posted every Tuesday. My recipes focus on classic, traditional, and international dishes from a historical, linguistic, and cultural perspective.
Welcome to My New Roots. Since October 2007, this blog has been the place for me to share the edible inspirations from my playtime in the kitchen, and my deep love for whole foods. The recipes and ideas you’ll find here revolve around my plant-based way of eating, and I hope that through the simple and delicious dishes I create, you too will discover a whole new world of flavour and nourishment.
Reduce your wrinkles naturally!!! Virgin Coconut oil is amazing for rebuilding skin tissue when used both topically and internally regularly. It helps considerably for the reduction of wrinkles an...
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