Healthy Eating while Traveling
www.101cookbooks.com/.../healthy-eating-while-tr...Don't get me wrong, I love to experience local foods ingredients and inspired cooking - but anyone who travels extensively knows there can be long stretches ...Mahi Mahi and Vegetable Kabobs
www.ingredientsinc.net/.../travel-food-health-fitness...37 minsWe tend to eat outside on the deck, and it's great for the kids to be riding bikes and playing basketball while I'm cooking the food on the grill. This is the epitome ...
Ingredients: mahi-mahi, tomatoes, bell pepper, onion, olive oilQuinoa Salad with Almonds, Cranberries and Mint
www.ingredientsinc.net/tag/travel-food-fitness-health-writer/35 minsQuinoa is one of my favorite Super Foods of 2012. I talked a great deal about quinoa this weekend at my nutrition/healthy eating seminar including how to ...
Ingredients: water, quinoa, vinegar, lime juice, olive oil, mustard, pepper ...Spinach Quinoa
www.ingredientsinc.net/tag/food-and-travel/20 minsTravel Tuesday: Spinach Quinoa from Westside Market NYC. May 29, 2012. This recipe from comes from the Westside Market NYC, a top market in New York, ...
Ingredients: quinoa, scallions, onion, olive oil, parsley, anise, dill, water ...Ingredients, Inc.food fitness travel health journalist Archives ...
www.ingredientsinc.net/.../food-fitness-travel-health...11 mins·Cooking with Super Foods: How to select and prepare foods that reduce inflammation with Canyon Ranch's nutrition director and corporate chef (7 min.) ...Yum! Make po' boy sandwiches at home - food - TODAY.com
back now at 8:51 with "today's" kitchen, what's for dinner? and this morning, out with a new cooking channel series. he travels to find the best food in america.
today.msnbc.msn.com/...food/t/yum-make-po-boy-sandwiches-home...Travel Food - The Kitchn
Are you traveling this summer? Taking a jet plane to faraway places? Nourishment often collapses as you step onto the jet bridge; food onboard is expensive ...
www.thekitchn.com/travel-food-10-meals-you-can-c-149739Travel Snacks - Food and Recipes that Travel Well - Delish.com
Give your wallet and your worries a vacation of their own with these delectable travel-ready recipes -- all pack easily in the cooler or keep well at room ...
www.delish.com › Recipes & Menus › Recipes & Menus - MoreChicago, IL - well, almost! - A Travel Food Diary | Cooking and ...
I did eat some good food, and I also learned a little bit better how to pack food for traveling to make sure that I always had a healthy option. I brought with me lara, ...
beforeitsnews.com/.../chicago-il-well-almost-a-travel-food-diary-244...
October 4, 2012
Beijing's Flourishing Art District - Landmarks & Attractions, Travel ...
23 hours ago - Former factories turned gallery spaces play host to a lively international art scenemagazine.fourseasons.com/travel-food.../beijings-flourishing-art-distr.... Set Sail With Four Seasons - Experiences, Travel, Food & Style ...
1 hour ago - Whatever floats your boat, Four Seasons has a maritime adventure for you.magazine.fourseasons.com/travel-food-style/set-sail-with-four-seasonsHealthy Travel Food Ideas | Edible Goddess
19 hours ago - I've always been one to say it's just as easy to eat really well whether you're in the comfort of your cozy kitchen, on a road trip, or traveling to other areas of our ...
ediblegoddess.com/tag/healthy-travel-food-ideas/
Family Time And Single Malt Scotch
Family Time And Single Malt Scotch by Mark Etinger
This weekend I had the pleasure of attending a family party celebrating my cousin's graduation. We do not get to see the extended family quite as much as we used to. Everyone has just gotten so busy. Some of us are in college, others have deeply involved professional lives, some of us have started building families of our own, heck just keeping up with my siblings can sometimes be a bit of an effort. Still it was great to see the whole gang again, and now that we are all of age, it was nice to enjoy a few drinks with everyone. I was surprised to survey the landscape of what everyone was drinking. How you drink after all can say a lot about a person
This weekend I had the pleasure of attending a family party celebrating my cousin's graduation. We do not get to see the extended family quite as much as we used to. Everyone has just gotten so busy. Some of us are in college, others have deeply involved professional lives, some of us have started building families of our own, heck just keeping up with my siblings can sometimes be a bit of an effort. Still it was great to see the whole gang again, and now that we are all of age, it was nice to enjoy a few drinks with everyone. I was surprised to survey the landscape of what everyone was drinking. How you drink after all can say a lot about a person
January 22, 2011
Durable and Economical Buffet Serving Utensils
Durable and Economical Buffet Serving Utensils
Friday, October 01, 2010, 02:03:55 | default@goarticles.com (Thomas L Young)
Most online stores and dealers have a reliable inventory of durable and economical buffet serving utensils. Setting a perfect buffet table means having the right kind of accessories. Online stores mak...
Friday, October 01, 2010, 02:03:55 | default@goarticles.com (Thomas L Young)
Most online stores and dealers have a reliable inventory of durable and economical buffet serving utensils. Setting a perfect buffet table means having the right kind of accessories. Online stores mak...
January 4, 2009
Take a Romantic Trip with your Loved One to Naples
Take a Romantic Trip with your Loved One to Naples
from GoArticles Travel Category by default@goarticles.com (Gabriel Amorocho)
If you’re looking for a place to guarantee you some rest and relaxation, where the only demands on your time will be when to leave the beach for your next round of golf, then you should check out swan...
from GoArticles Travel Category by default@goarticles.com (Gabriel Amorocho)
If you’re looking for a place to guarantee you some rest and relaxation, where the only demands on your time will be when to leave the beach for your next round of golf, then you should check out swan...
January 3, 2009
Luxury guide to college football bowl games
Luxury guide to college football bowl games
from World's most romantic hotels - Luxury Travel - MSNBC.com
Gridder fanatics looking to avoid gritty digs at the Orange, Rose, Sugar and Fiesta bowls — as well as the national championship — will find some opulent choices.
from World's most romantic hotels - Luxury Travel - MSNBC.com
Gridder fanatics looking to avoid gritty digs at the Orange, Rose, Sugar and Fiesta bowls — as well as the national championship — will find some opulent choices.
January 1, 2009
Top 10 Restaurants in the Indian Ocean
Top 10 Restaurants in the Indian Ocean
from GoArticles Travel Category by default@goarticles.com (David Hughes)
The Indian Ocean does not only possess white sand beaches with crystal blue lagoons, but also has great restaurants where you can enjoy local as well international cuisine. Amongst the best in the Ind...
from GoArticles Travel Category by default@goarticles.com (David Hughes)
The Indian Ocean does not only possess white sand beaches with crystal blue lagoons, but also has great restaurants where you can enjoy local as well international cuisine. Amongst the best in the Ind...
December 30, 2008
Coconut Shrimp with Sweet Chili Mayo
Coconut Shrimp with Sweet Chili Mayo
from Simply Recipes
Please welcome guest author Jaden Hair of Steamy Kitchen as she treats us to fabulous shrimp coated with panko and coconut flakes. ~Elise
In my kitchen, there are a handful of Asian ingredients that I’m never out of. There’s the usual like soy sauce, oyster sauce and ginger, of course. But, there’s the other category of foods that are so versatile, they can be used in any style of cooking, whether Asian, Italian or Greek.
And at the top of that list is panko bread crumbs. Panko is a Japanese breadcrumb that really shouldn’t be named “crumb” but rather bread “flakes.” It’s incredibly light, airy and crisp/crunchy when fried.
What I like about panko is that it doesn’t absorb as much oil or grease as regular breadcrumbs and its super-thin flakes create an airy, lacey coating that you can’t achieve with regular breadcrumbs.
Continue reading "Coconut Shrimp with Sweet Chili Mayo" »
from Simply Recipes
Please welcome guest author Jaden Hair of Steamy Kitchen as she treats us to fabulous shrimp coated with panko and coconut flakes. ~Elise
In my kitchen, there are a handful of Asian ingredients that I’m never out of. There’s the usual like soy sauce, oyster sauce and ginger, of course. But, there’s the other category of foods that are so versatile, they can be used in any style of cooking, whether Asian, Italian or Greek.
And at the top of that list is panko bread crumbs. Panko is a Japanese breadcrumb that really shouldn’t be named “crumb” but rather bread “flakes.” It’s incredibly light, airy and crisp/crunchy when fried.
What I like about panko is that it doesn’t absorb as much oil or grease as regular breadcrumbs and its super-thin flakes create an airy, lacey coating that you can’t achieve with regular breadcrumbs.
Continue reading "Coconut Shrimp with Sweet Chili Mayo" »
December 29, 2008
You want what?! Excessive hotel-guest requests
You want what?! Excessive hotel-guest requests
from World's most romantic hotels - Luxury Travel - MSNBC.com
Although their service is not often heralded, concierges can make a hotel stay an experience to remember, whether the guest is a celebrity or a mere mortal.
from World's most romantic hotels - Luxury Travel - MSNBC.com
Although their service is not often heralded, concierges can make a hotel stay an experience to remember, whether the guest is a celebrity or a mere mortal.
Brewers Tap Into the Holidays With Christmas Beers
Brewers Tap Into the Holidays With Christmas Beers
from washingtonpost.com - Food and Dining by Greg Kitsock
Twenty years ago, you would have been hard-pressed to find enough Christmas beers to fill a six-pack. Today, sighs Larry Robinson of Chevy Chase Wine & Spirits, "I don't have room for them; the number is increasing astronomically." Every year about this time, his beer inventory swells from 1,000...
from washingtonpost.com - Food and Dining by Greg Kitsock
Twenty years ago, you would have been hard-pressed to find enough Christmas beers to fill a six-pack. Today, sighs Larry Robinson of Chevy Chase Wine & Spirits, "I don't have room for them; the number is increasing astronomically." Every year about this time, his beer inventory swells from 1,000...
December 27, 2008
Is 2009 the year of the apartment?
Is 2009 the year of the apartment?
from Upgrade: Travel Better by Mark Ashley
Renting an apartment in lieu of a hotel room is hardly new, but the idea is starting to take off, especially with businesses. Take this report from India’s Economic Times:
Already on a cost-cutting mode, a number of corporates have preferred tying up with operators of service apartments which are 20-40% cheaper compared to hotels. According to global real estate consultant, Jones Lang LaSalle Meghraj (JLLM), there has been a 7% increase in such tie-ups in the last six months, when recession took root in the country. Eyeing the future potential, some of the organised players in this segment like Royal Orchid and Signature Crest have also chalked out expansion plans.[...]“There can be between 20-40% saving, especially with corporate discounts. Moreover, service apartments offer business travellers facilities such as fully-equipped kitchen with self-catering facilities, various bedroom choices, lounge and relaxation areas, etc. Another cost-effective factor is that in service apartments, occupants save on the bar bills, inflated internet and telephone charges as well as restaurant bills that typify most hotels in the 4-5 star category,” [JLLM managing director (west) Pawan] Swamy remarked.
Few chain hotels have made this a top priority yet. Sure, there’s the Residence Inn and the Extended StayAmerica family, and on the classier end of the spectrum, Starwood’s Element.
But the majority of apartments are still small operations, unaffiliated with major chains. And the problem, if we can call it that, is that quality of apartments can vary greatly, and that the majority of rental apartments are targeted to tourists, not business. The market still focuses on “vacation rentals,” instead of business rentals. And what’s good for a tourist isn’t necessarily business-friendly. If you scan the offerings at websites devoted to apartment rentals — such as VRBO.com, Zonder.com, HomeAway.com, VRBO.com, Zonder.com, VacationHomeRentals.com,EVRentals.com, and Rentalo.com, to name just a few — you’ll be hard-pressed to find business-centric properties.
Instead, the short term business-oriented apartment rental market remains highly localized, with small operators working out arrangements with large firms’ local offices. But perhaps a confluence of factors will lead to consolidation of apartments designed for business travelers: Combine an increase in recession-era demand from companies hoping to lower lodging expenses with a decline in hotel investment, and 2009 could be the year of the business apartment.
from Upgrade: Travel Better by Mark Ashley
Renting an apartment in lieu of a hotel room is hardly new, but the idea is starting to take off, especially with businesses. Take this report from India’s Economic Times:
Already on a cost-cutting mode, a number of corporates have preferred tying up with operators of service apartments which are 20-40% cheaper compared to hotels. According to global real estate consultant, Jones Lang LaSalle Meghraj (JLLM), there has been a 7% increase in such tie-ups in the last six months, when recession took root in the country. Eyeing the future potential, some of the organised players in this segment like Royal Orchid and Signature Crest have also chalked out expansion plans.[...]“There can be between 20-40% saving, especially with corporate discounts. Moreover, service apartments offer business travellers facilities such as fully-equipped kitchen with self-catering facilities, various bedroom choices, lounge and relaxation areas, etc. Another cost-effective factor is that in service apartments, occupants save on the bar bills, inflated internet and telephone charges as well as restaurant bills that typify most hotels in the 4-5 star category,” [JLLM managing director (west) Pawan] Swamy remarked.
Few chain hotels have made this a top priority yet. Sure, there’s the Residence Inn and the Extended StayAmerica family, and on the classier end of the spectrum, Starwood’s Element.
But the majority of apartments are still small operations, unaffiliated with major chains. And the problem, if we can call it that, is that quality of apartments can vary greatly, and that the majority of rental apartments are targeted to tourists, not business. The market still focuses on “vacation rentals,” instead of business rentals. And what’s good for a tourist isn’t necessarily business-friendly. If you scan the offerings at websites devoted to apartment rentals — such as VRBO.com, Zonder.com, HomeAway.com, VRBO.com, Zonder.com, VacationHomeRentals.com,EVRentals.com, and Rentalo.com, to name just a few — you’ll be hard-pressed to find business-centric properties.
Instead, the short term business-oriented apartment rental market remains highly localized, with small operators working out arrangements with large firms’ local offices. But perhaps a confluence of factors will lead to consolidation of apartments designed for business travelers: Combine an increase in recession-era demand from companies hoping to lower lodging expenses with a decline in hotel investment, and 2009 could be the year of the business apartment.
December 6, 2008
Ten Best Cookbooks to Give or Get
Ten Best Cookbooks to Give or Get
from Gourmet Food - Cooking, Recipes, Reviews, Entertaining & Travel
Cookbooks make the perfect holiday gift. You don't have to love cooking to love cookbooks. Many modern cookbooks have beautiful photography and/or fascinating stories or essays making the recipes almost...
from Gourmet Food - Cooking, Recipes, Reviews, Entertaining & Travel
Cookbooks make the perfect holiday gift. You don't have to love cooking to love cookbooks. Many modern cookbooks have beautiful photography and/or fascinating stories or essays making the recipes almost...
December 2, 2008
18 Foods and Drinks That Will Improve Your Mood Tomorrow
18 Foods and Drinks That Will Improve Your Mood Tomorrow
from Chocolate: See what people are saying right now on Technorati
I had to trade in my man card for these. When I had the fresh pico de gallo that I posted yesterday, I felt invigorated the next day. No doubt I was more productive the following day because of that meal. And I don’t think it was the chicken. I think it was the pico. Besides that pico, here are 17 other foods and drinks that will make you feel great the next day. Cucumber water - This was new to me but apparently it is popular in spas. I love cucumbers so I gave it a try. The idea is simple.
from Chocolate: See what people are saying right now on Technorati
I had to trade in my man card for these. When I had the fresh pico de gallo that I posted yesterday, I felt invigorated the next day. No doubt I was more productive the following day because of that meal. And I don’t think it was the chicken. I think it was the pico. Besides that pico, here are 17 other foods and drinks that will make you feel great the next day. Cucumber water - This was new to me but apparently it is popular in spas. I love cucumbers so I gave it a try. The idea is simple.
December 1, 2008
Greek Salad Pita Sandwiches
Greek Salad Pita Sandwiches
from New: Epicurious & NutritionData's Healthy Dinner Tonight by Monica Reinagel
brought to you by epicurious.com and NutritionData.com
Calories 397; Total Fat 20g; Carbohydrates 45g
Pair these flavorful pita pockets with a bowl of soup for a light evening meal—then pack the leftovers for a quick and easy brown-bag lunch. Fresh tomatoes and peppers offer a welcome winter burst of vitamins C and A, while the Feta cheese helps you meet your daily calcium needs. For extra protein, toss sliced grilled chicken in with the veggies. You can save time by making the filling up to two days ahead of time, but assemble the sandwiches immediately before eating to keep the bread from getting soggy. For dessert, have a cup of Mexican Hot Chocolate.
Go to the healthy recipe on epicurious.com
Nutritional Information
Amounts per serving plus the % Daily Value (DV) based on a 2,000 calorie diet:
397 Calories (20%)
20g Total fat (31%)
7g Saturated Fat (37%)
33mg Cholesterol (11%)
775mg Sodium (32%)
45g Carbohydrate (15%)
7g Fiber (29%)
13g Protein (26%)
See the full nutritional analysis from NutritionData.com
from New: Epicurious & NutritionData's Healthy Dinner Tonight by Monica Reinagel
brought to you by epicurious.com and NutritionData.com
Calories 397; Total Fat 20g; Carbohydrates 45g
Pair these flavorful pita pockets with a bowl of soup for a light evening meal—then pack the leftovers for a quick and easy brown-bag lunch. Fresh tomatoes and peppers offer a welcome winter burst of vitamins C and A, while the Feta cheese helps you meet your daily calcium needs. For extra protein, toss sliced grilled chicken in with the veggies. You can save time by making the filling up to two days ahead of time, but assemble the sandwiches immediately before eating to keep the bread from getting soggy. For dessert, have a cup of Mexican Hot Chocolate.
Go to the healthy recipe on epicurious.com
Nutritional Information
Amounts per serving plus the % Daily Value (DV) based on a 2,000 calorie diet:
397 Calories (20%)
20g Total fat (31%)
7g Saturated Fat (37%)
33mg Cholesterol (11%)
775mg Sodium (32%)
45g Carbohydrate (15%)
7g Fiber (29%)
13g Protein (26%)
See the full nutritional analysis from NutritionData.com
November 30, 2008
My Great Grandma's Cheesecake
My Great Grandma's Cheesecake
from Recipezaar: Newest recipes
This is a cheese-pie really, that my grandmother and mother both make perfectly. This was handed down from 4 generations in my family, and I've seen other people's variations, but so far, mom's and grandma's are my favorites. -- posted by Le fromage de cuisine
from Recipezaar: Newest recipes
This is a cheese-pie really, that my grandmother and mother both make perfectly. This was handed down from 4 generations in my family, and I've seen other people's variations, but so far, mom's and grandma's are my favorites. -- posted by Le fromage de cuisine
November 29, 2008
Chipotle Turkey Salad
Chipotle Turkey Salad
from Simply Recipes
I don't know about you, but our family typically roasts a turkey that provides at least twice as much meat, if not more, as we actually need for our Thanksgiving meal, leaving us with many meals to plan using turkey leftovers. Here is a quick turkey salad I whipped up today (and turned into a sandwich) that uses chipotle powder, jalapeños, and cilantro for a Southwestern touch. Chipotle is just smoked, dried jalapeños; the chili gives the turkey salad a slightly smokey, spicy kick. Great in a sandwich with avocados and sliced tomatoes.
from Simply Recipes
I don't know about you, but our family typically roasts a turkey that provides at least twice as much meat, if not more, as we actually need for our Thanksgiving meal, leaving us with many meals to plan using turkey leftovers. Here is a quick turkey salad I whipped up today (and turned into a sandwich) that uses chipotle powder, jalapeños, and cilantro for a Southwestern touch. Chipotle is just smoked, dried jalapeños; the chili gives the turkey salad a slightly smokey, spicy kick. Great in a sandwich with avocados and sliced tomatoes.
Spicy Bacon-Cheddar Butterflies recipe
Spicy Bacon-Cheddar Butterflies recipe - Every Day with Rachael RAy
from Every Day with Rachael Ray
These light-as-air apps will make guests think you can walk on water.
from Every Day with Rachael Ray
These light-as-air apps will make guests think you can walk on water.
Cajun Baked Rice Dressing
Cajun Baked Rice Dressing
from Recipezaar: Newest recipes
Delicious and easy to cook recipe that my mom found in the Houston Chronicle in the mid-1970's. So good that it's a family tradition in my house. You can play around with the ingredients some, but try not to deviate too much. Sometimes I might add about 1/4 pound of hot Italian turkey sausage to the ground beef, but the ground beef is normally the best. you will immediately want to cook another batch, it's so good. Use as much salt and pepper as you need, but don't exceed 1/2 tbsp. -- posted by Robstercraw
from Recipezaar: Newest recipes
Delicious and easy to cook recipe that my mom found in the Houston Chronicle in the mid-1970's. So good that it's a family tradition in my house. You can play around with the ingredients some, but try not to deviate too much. Sometimes I might add about 1/4 pound of hot Italian turkey sausage to the ground beef, but the ground beef is normally the best. you will immediately want to cook another batch, it's so good. Use as much salt and pepper as you need, but don't exceed 1/2 tbsp. -- posted by Robstercraw
Interested In Taking a Vacation
Interested In Taking a Vacation
from GoArticles Travel Category by default@goarticles.com (Ronald Firquain)
Holidays or summer break is a vacation in the summertime between school years in which students are off school typically between 6 weeks and 3 months, depending on the country and district. Fun at ski...
from GoArticles Travel Category by default@goarticles.com (Ronald Firquain)
Holidays or summer break is a vacation in the summertime between school years in which students are off school typically between 6 weeks and 3 months, depending on the country and district. Fun at ski...
February 5, 2008
Deep Fried: Down Home Chicken
Deep Fried: Down Home Chicken Submitted By: Kevin Ryan
from Allrecipes Dinner Recipes
A buttermilk marinade precedes dredging in a spicy flour mixture. Then chicken is fried in shortening and bacon drippings for down home goodness.
from Allrecipes Dinner Recipes
A buttermilk marinade precedes dredging in a spicy flour mixture. Then chicken is fried in shortening and bacon drippings for down home goodness.
February 2, 2008
Beef Pasta and Mushroom Soup
Beef Pasta and Mushroom Soup
from Betty Crocker Recipe of the Day
Welcome family to dinner with a pot of bubbling, flavor-packed soup. It?s made easy with Hamburger Helper® dinner mix
from Betty Crocker Recipe of the Day
Welcome family to dinner with a pot of bubbling, flavor-packed soup. It?s made easy with Hamburger Helper® dinner mix
February 1, 2008
Dutch-Oven Strawberry Cobbler
Featured Recipe: Dutch-Oven Strawberry Cobbler
from For Food and Wine Lovers - Epicurean.com
Here's another great use for your Dutch oven. If you don't have one, a favorite casserole dish or deep baking pan will do fine. Just be sure to use fresh, ripe strawberries for the best flavor.
from For Food and Wine Lovers - Epicurean.com
Here's another great use for your Dutch oven. If you don't have one, a favorite casserole dish or deep baking pan will do fine. Just be sure to use fresh, ripe strawberries for the best flavor.
Boiled White Rice recipe - Every Day with Rachael Ray
Boiled White Rice recipe - Every Day with Rachael Ray
from Every Day with Rachael Ray
Search recipes from Every Day with Rachael Ray magazine, and you'll find 30-Minute Meals, quick and easy recipes, kids recipes, pet recipes and much more. Search by food category or by recipe name.
from Every Day with Rachael Ray
Search recipes from Every Day with Rachael Ray magazine, and you'll find 30-Minute Meals, quick and easy recipes, kids recipes, pet recipes and much more. Search by food category or by recipe name.
January 30, 2008
Main Dish Fish and Shellfish: Shrimp and Portobello Mushroom Fettuccine
Main Dish Fish and Shellfish: Shrimp and Portobello Mushroom Fettuccine Submitted By: BONNIET310
from Allrecipes Dinner Recipes
This versatile dish features shrimp with sauteed portobello mushrooms, onions, and garlic in a cream cheese and whipping cream sauce jazzed up with Cajun seasoning.
from Allrecipes Dinner Recipes
This versatile dish features shrimp with sauteed portobello mushrooms, onions, and garlic in a cream cheese and whipping cream sauce jazzed up with Cajun seasoning.
January 29, 2008
Pulp, There It Is
Pulp, There It Is
from The Amateur Gourmet by Adam Roberts
Does anyone else think it's strange when you buy orange juice now you're given a choice between lots of pulp, some pulp and no pulp?
Normally I'm an orange juice snob, coming from Florida as I do, and in Florida when you get fresh-squeezed orange juice you just know it has pulp. Oranges have pulp and therefore the juice has pulp.
But when you buy a factory packaged O.J. like Tropicana, as I do now and again when I'm sick or when I'm getting a bagel, I'm flummoxed with pulp choices. Do I want some pulp or lots of pulp? I certainly don't want no pulp though I know there are people who hate pulp and I'm sure I'll hear from them in the comments.
I just want the proper amount of pulp for the amount of orange juice I'm about to drink. How much pulp came out when you squeezed those oranges, Tropicana? Lots or some? Well put that amount in the container and I'll drink it. You know since it's 100% pure and natural I figure the amount of pulp should be pure and natural too.
What's next, choose the tint of the orange juice color? The viscosity, the acidity? I'll take what comes out of the orange and leave those choices to Mother Nature not Mother Industry, thank you.
from The Amateur Gourmet by Adam Roberts
Does anyone else think it's strange when you buy orange juice now you're given a choice between lots of pulp, some pulp and no pulp?
Normally I'm an orange juice snob, coming from Florida as I do, and in Florida when you get fresh-squeezed orange juice you just know it has pulp. Oranges have pulp and therefore the juice has pulp.
But when you buy a factory packaged O.J. like Tropicana, as I do now and again when I'm sick or when I'm getting a bagel, I'm flummoxed with pulp choices. Do I want some pulp or lots of pulp? I certainly don't want no pulp though I know there are people who hate pulp and I'm sure I'll hear from them in the comments.
I just want the proper amount of pulp for the amount of orange juice I'm about to drink. How much pulp came out when you squeezed those oranges, Tropicana? Lots or some? Well put that amount in the container and I'll drink it. You know since it's 100% pure and natural I figure the amount of pulp should be pure and natural too.
What's next, choose the tint of the orange juice color? The viscosity, the acidity? I'll take what comes out of the orange and leave those choices to Mother Nature not Mother Industry, thank you.
January 28, 2008
WBW #41: the exciting wines of Friuli-Venezia Giulia region
WBW #41: the exciting wines of Friuli-Venezia Giulia region
from Purple Liquid: a wine and food diary by Catherine Granger
I can't believe today is already Wine Blogging Wednesday, the first of 2008! Time flies! This is the 41st edition of this popular event and it is hosted this month by Jack and Joanne of Fork & Bottle. They believe that Friuli, this month's theme, has become the most exciting wine region in the world. I almost agree: I think it is one of the most exciting wine producing regions and I really love the Friulian white wines.The problem is that it is not easy to buy a white wine from Friuli that is not from the ubiquitous Pinot Grigio but I did find one that looked interesting: the 2005 Marco Felluga Collio Bianco Molamatta. It is a blend of local grapes — Tocai Friulano, Ribolla Gialla , and Pinot Bianco — from the Collio DOC. Collio is naturally protected by the Alps on the North and open to the Adriatic Sea on the South, and it is generally considered Friuli's finest wine producing area. The Marco Felluga estate has been making wines since the 19th century and Marco Felluga is today one of the leading producers in the region.The wine kept its promises. It had a bright golden yellow color and a rich nose of white blossom, honey, and pear. On the palate, it was full-bodied with mouth-coating flavors and a sappy mineral finish. Superb with baked spice-rubbed salmon fillets.Joanne and Jack, I am sure you'll get many fine wines for your round-up but this one is highly recommended!Previous WBW posts:• WBW #39: a wine from Silver Burgundy, the 2005 Viré-Clessé Maison Chanson• WBW #38: 2001 Periquita Classico• WBW #37: Hello Teroldego!Technorati tags:: wine food & drinkwine blogging wednesday wbw wbw41
January 27, 2008
Chicken With Tomato Rice Pilaf
Chicken With Tomato Rice Pilaf
from Chef Michele's Adventures: Celebrity Chef Cookbook Reviews by Michele
I recently got a few new cookbooks that contain some really amazing recipes. I'm hoping to try several over the next few weeks and will post the recipes here.Tonight I made a dish called Chicken With Tomato Rice Pilaf from Claudia Roden's Arabesque. This cookbook contains recipes from Morocco, Lebanon and Turkey. There are many beautiful photographs throughout the book as well. It would make a beautiful coffee table book because the cover is so pretty. I really enjoyed reading this book because not only is it a cook book, it also contains a wealth of information about the countries from which the recipes hail. This is the first recipe I have tried from this book and it is wonderful! We had it with buttered peas, homemade pitas and hummus.Chicken With Tomato Rice Pilaf(Adapted from Arabesque by Cladia Roden)(for the rice)1 1/2 c. long grain rice1 (15 oz.) diced tomatoes1 tsp. chicken bullion powder2 tsp. sugarsalt and pepper1/2 stick butter, diced(for the chicken)4 boneless, skinless chicken pieces1 Tbsp. light olive oil2 Tbsp. butter1/2 tsp ground coriandersalt and pepperdried parsleyStart by making the rice. Blend tomatoes in blender then add enough water to make 2 2/3 cups. Pour the tomato puree into a pot along with the bullion, sugar and salt and pepper to taste. Bring to a boil then reduce to a simmer and let cook for 20 minutes or until rice is fluffy. Add more water if needed towards the end of cooking and simmer a few more minutes. Stir in butter and set aside. For the chicken, cut chicken into bite sized pieces. Heat oil and butter in a skillet then add chicken and cook 6 - 8 minutes or until lightly browned. Turn pieces over once during cooking. Serve chicken over the rice sprinkled with parsley.
from Chef Michele's Adventures: Celebrity Chef Cookbook Reviews by Michele
I recently got a few new cookbooks that contain some really amazing recipes. I'm hoping to try several over the next few weeks and will post the recipes here.Tonight I made a dish called Chicken With Tomato Rice Pilaf from Claudia Roden's Arabesque. This cookbook contains recipes from Morocco, Lebanon and Turkey. There are many beautiful photographs throughout the book as well. It would make a beautiful coffee table book because the cover is so pretty. I really enjoyed reading this book because not only is it a cook book, it also contains a wealth of information about the countries from which the recipes hail. This is the first recipe I have tried from this book and it is wonderful! We had it with buttered peas, homemade pitas and hummus.Chicken With Tomato Rice Pilaf(Adapted from Arabesque by Cladia Roden)(for the rice)1 1/2 c. long grain rice1 (15 oz.) diced tomatoes1 tsp. chicken bullion powder2 tsp. sugarsalt and pepper1/2 stick butter, diced(for the chicken)4 boneless, skinless chicken pieces1 Tbsp. light olive oil2 Tbsp. butter1/2 tsp ground coriandersalt and pepperdried parsleyStart by making the rice. Blend tomatoes in blender then add enough water to make 2 2/3 cups. Pour the tomato puree into a pot along with the bullion, sugar and salt and pepper to taste. Bring to a boil then reduce to a simmer and let cook for 20 minutes or until rice is fluffy. Add more water if needed towards the end of cooking and simmer a few more minutes. Stir in butter and set aside. For the chicken, cut chicken into bite sized pieces. Heat oil and butter in a skillet then add chicken and cook 6 - 8 minutes or until lightly browned. Turn pieces over once during cooking. Serve chicken over the rice sprinkled with parsley.
New Cookbooks!
New Cookbooks!
from Chef Michele's Adventures: Celebrity Chef Cookbook Reviews by Michele
Over the past few months I have been adding slowly to my cookbook collection. I recently purchased Not Your Mother's Slow Cooker Cookbook after borrowing it from our church library and falling in love with it. I used to always use the "Fix It And Forget It" books quite a bit when I was seeking a great slow cooker recipe but this is now my "go-to" book for all things crock pot. This book is great because it uses a lot of really nutritious ingredients and there are not a lot of processed foods used. I also bought the King Arthur Whole Grain Baking Cookbook. This one is awesome if you are trying to incorporate more whole grains into your diet. There are plenty of recipes for things you would normally make like pancakes, oatmeal, breads and pizza crust. The only difference is these recipes use whole grains and they taste great! You can check all the new additions to my collection over on the right sidebar ... just scroll down a bit to see them all.
from Chef Michele's Adventures: Celebrity Chef Cookbook Reviews by Michele
Over the past few months I have been adding slowly to my cookbook collection. I recently purchased Not Your Mother's Slow Cooker Cookbook after borrowing it from our church library and falling in love with it. I used to always use the "Fix It And Forget It" books quite a bit when I was seeking a great slow cooker recipe but this is now my "go-to" book for all things crock pot. This book is great because it uses a lot of really nutritious ingredients and there are not a lot of processed foods used. I also bought the King Arthur Whole Grain Baking Cookbook. This one is awesome if you are trying to incorporate more whole grains into your diet. There are plenty of recipes for things you would normally make like pancakes, oatmeal, breads and pizza crust. The only difference is these recipes use whole grains and they taste great! You can check all the new additions to my collection over on the right sidebar ... just scroll down a bit to see them all.
December 29, 2007
OREO® Biscotti
OREO® Biscotti
Cuisine: home -... Cooking time: 1 hr 24 min Ingredients: 1 cup sugar1/3 cup ... PREHEAT oven to 350°F। Mix sugar, butter, eggs and vanilla in large bowl until well blended। Add flour, baking powder and salt; mix well। ...http://www.kraftfoods.com - posted on Dec 12 by Kraftfoods.com
Cuisine: home -... Cooking time: 1 hr 24 min Ingredients: 1 cup sugar1/3 cup ... PREHEAT oven to 350°F। Mix sugar, butter, eggs and vanilla in large bowl until well blended। Add flour, baking powder and salt; mix well। ...http://www.kraftfoods.com - posted on Dec 12 by Kraftfoods.com
July 4, 2007
Happy Fourth of July!
Our patriotic, blueberry enhanced Strawberry Shortcake
Here's wishing everyone a happy, safe, and delicious July Fourth celebration, on the 231st anniversary of our nation's birth. (Here's what started all the fuss.)
Here's wishing everyone a happy, safe, and delicious July Fourth celebration, on the 231st anniversary of our nation's birth. (Here's what started all the fuss.)
Grilled Shrimp with Roasted Garlic-Herb Sauce
GRILLED SHRIMP WITH ROASTED GARLIC-HERB SAUCE
from Epicurious.com: the World's Greatest Recipe Collection by epicurious.com
Recipe from Bon Appétit
from Epicurious.com: the World's Greatest Recipe Collection by epicurious.com
Recipe from Bon Appétit
Slow Cooker Main Dishes: Amazing Ribs
Slow Cooker Main Dishes: Amazing Ribs Submitted By: Scotty Carreiro
from Allrecipes Dinner Recipes
A three step cooking method is used to make these incredible, tender ribs. The ribs are first boiled, then grilled, and finally simmered in barbecue sauce in a slow cooker. This recipe does take time, but is soooo worth it.
from Allrecipes Dinner Recipes
A three step cooking method is used to make these incredible, tender ribs. The ribs are first boiled, then grilled, and finally simmered in barbecue sauce in a slow cooker. This recipe does take time, but is soooo worth it.
June 29, 2007
Grilled Strip Steaks with Olive-Oregano Relish
GRILLED STRIP STEAKS WITH OLIVE-OREGANO RELISH
from Epicurious.com: the World's Greatest Recipe Collection by epicurious.com
Recipe from Gourmet
from Epicurious.com: the World's Greatest Recipe Collection by epicurious.com
Recipe from Gourmet
June 26, 2007
Grilled Scallop and Watermelon Kabobs
Grilled Scallop and Watermelon Kabobs
from Gourmet Food - Cooking, Recipes, Reviews, Entertaining & Travel
Here's a light and refreshing alternative to your typical outdoor grilling fare. These make a wonderful appetizer for an outdoor barbecue or fast hor'dourves for a cocktail party. They're also...
from Gourmet Food - Cooking, Recipes, Reviews, Entertaining & Travel
Here's a light and refreshing alternative to your typical outdoor grilling fare. These make a wonderful appetizer for an outdoor barbecue or fast hor'dourves for a cocktail party. They're also...
February 9, 2007
Farro with Mozzarella di Bufala and Tomatoes
Farro with Mozzarella di Bufala and Tomatoes
from The Food Section: Press Sighting: New York Times by Josh Friedland
Earlier, when I was back in Milan, I mentioned the restaurant La Latteria San Marco (Via San Marco 24) in the Brera neighborhood. Maria presides over the restaurant -- taking orders, seating guests, and managing the small crowd that inevitably forms outside the doors of the tiny nine-table eatery In a combination of broken English and Italian, I asked her about the restaurant and found out that it had been in operation for 40 years and that the menu, which changes daily, combines cuisine from Sicily, where she was raised, and from Tuscany, where her husband Arturo comes from. Due to the language problem, this was about as far as I got.
The food is amazing and simple -- dishes like polpettine al limone (slightly flattened meatballs oozing with cheese and doused with a lemony sauce) and contorni like a simple mash of squash. The crumbly crostata served for dessert was baked by Maria at home and filled with what tasted like creme fraiche and topped with orange marmalade.
But, one of the best things I had, and truly one of the simplest, was a first course of farro with mozzarella di bufala and cherry tomatoes. It was nothing more than the farro -- the barley-shaped ancient grain -- boiled in salted water and served warm and topped on one side with the tomatoes and the other with cheese. Maria dropped a bottle of extra virgin olive oil off at the table for dressing the dish as you might dress a salad table-side. The farro had a chewy texture and nutty flavor. You might think that this sounds like an ascetic dish. Boiled grains? But, the olive oil and creamy mozzarella offered some richness, and the tomatoes provided a fresh and juicy textural contrast. It was excellent, healthful, and very easy to replicate at home. Some recipes will tell you to soak and cook the farro for hours, but for this dish, I found that boiling the grains in salted water for 15 to 20 minutes (before draining them) yielded just the right consistency.
Sources:A cursory search for information online about farro will tell you that the grain is simply Italian for spelt, or the opposite: a grain that is similar, but something else entirely. If you know more, please fill us in below in the comments. You can find farro at gustiamo.com, Chefshop.com, and Ditalia.com, among other purveyors.
from The Food Section: Press Sighting: New York Times by Josh Friedland
Earlier, when I was back in Milan, I mentioned the restaurant La Latteria San Marco (Via San Marco 24) in the Brera neighborhood. Maria presides over the restaurant -- taking orders, seating guests, and managing the small crowd that inevitably forms outside the doors of the tiny nine-table eatery In a combination of broken English and Italian, I asked her about the restaurant and found out that it had been in operation for 40 years and that the menu, which changes daily, combines cuisine from Sicily, where she was raised, and from Tuscany, where her husband Arturo comes from. Due to the language problem, this was about as far as I got.
The food is amazing and simple -- dishes like polpettine al limone (slightly flattened meatballs oozing with cheese and doused with a lemony sauce) and contorni like a simple mash of squash. The crumbly crostata served for dessert was baked by Maria at home and filled with what tasted like creme fraiche and topped with orange marmalade.
But, one of the best things I had, and truly one of the simplest, was a first course of farro with mozzarella di bufala and cherry tomatoes. It was nothing more than the farro -- the barley-shaped ancient grain -- boiled in salted water and served warm and topped on one side with the tomatoes and the other with cheese. Maria dropped a bottle of extra virgin olive oil off at the table for dressing the dish as you might dress a salad table-side. The farro had a chewy texture and nutty flavor. You might think that this sounds like an ascetic dish. Boiled grains? But, the olive oil and creamy mozzarella offered some richness, and the tomatoes provided a fresh and juicy textural contrast. It was excellent, healthful, and very easy to replicate at home. Some recipes will tell you to soak and cook the farro for hours, but for this dish, I found that boiling the grains in salted water for 15 to 20 minutes (before draining them) yielded just the right consistency.
Sources:A cursory search for information online about farro will tell you that the grain is simply Italian for spelt, or the opposite: a grain that is similar, but something else entirely. If you know more, please fill us in below in the comments. You can find farro at gustiamo.com, Chefshop.com, and Ditalia.com, among other purveyors.
February 8, 2007
Wine About It - Cool, fun wine tips & trends sent weekly
Wine About It - Cool, fun wine tips & trends sent weekly
from Gourmet Food Newsletter - Cooking with Gourmet Mixes
Learn about wine the cool, fun, easy way. Get great tips and trends sent to you weekly plus monthly reviews, contests, recommendations, informative articles, and free wine resources. If you like to drink wine - or you want to drink it more -- you'll love our newsletter. Get a free copy of the fabulous and inspiring "Lynne's Favorite Toasts" when you subscribe today
from Gourmet Food Newsletter - Cooking with Gourmet Mixes
Learn about wine the cool, fun, easy way. Get great tips and trends sent to you weekly plus monthly reviews, contests, recommendations, informative articles, and free wine resources. If you like to drink wine - or you want to drink it more -- you'll love our newsletter. Get a free copy of the fabulous and inspiring "Lynne's Favorite Toasts" when you subscribe today
February 7, 2007
Natalie's Recipes - Recipe Newsletter
Natalie's Recipes - Recipe Newsletter
from Gourmet Food Newsletter - Cooking with Gourmet Mixes
A newsletter focusing on crock pot recipes, helpful cooking hints, tips, special coupons and offers, and a variety of other recipes.
from Gourmet Food Newsletter - Cooking with Gourmet Mixes
A newsletter focusing on crock pot recipes, helpful cooking hints, tips, special coupons and offers, and a variety of other recipes.
February 6, 2007
Spicy Chicken Drumsticks
Spicy Chicken Drumsticksfrom Simply Recipes by Elise
We often cook all drumsticks or all thighs when we prepare chicken. We love the more flavorful dark meat and the fact that the chicken pieces all get done around the same time. The following recipe is based on one for jerk chicken that my father found in Fine Cooking magazine. Wonderful flavor and the drumsticks cook up quickly.
February 5, 2007
30 Second Wine Advisor: Readers talk back: Breathing
30 Second Wine Advisor: Readers talk back: Breathing
from WineLoversPage.com
The mailbag is full of your questions about "breathing" wine.
from WineLoversPage.com
The mailbag is full of your questions about "breathing" wine.
February 4, 2007
Wine Advisor FoodLetter: Eggplant Pasta Sauce
Wine Advisor FoodLetter: Eggplant pasta sauce
from WineLoversPage.com
Marcella Hazan's son Giuliano's recipes owe a debt to his mother, and that's a good thing.
from WineLoversPage.com
Marcella Hazan's son Giuliano's recipes owe a debt to his mother, and that's a good thing.
February 3, 2007
Why decant? The risks and rewards of a ritual
Why decant? The risks and rewards of a ritual
from For Food and Wine Lovers - Epicurean.com
Like a prized rose, a fine wine sometimes needs a little finesse to blossom. A young red may resemble a tight bud, its full flavor and aroma waiting to be released. An older vintage may have bloomed to its fullest splendor but carry with it unwanted sediment. In rare cases, young whites may contain an excess of free sulfur dioxide and thus give off a slight odor. And certainly both mature whites and reds may suffer from a lack of oxygen. The ritual of decanting can address all of these problems.
from For Food and Wine Lovers - Epicurean.com
Like a prized rose, a fine wine sometimes needs a little finesse to blossom. A young red may resemble a tight bud, its full flavor and aroma waiting to be released. An older vintage may have bloomed to its fullest splendor but carry with it unwanted sediment. In rare cases, young whites may contain an excess of free sulfur dioxide and thus give off a slight odor. And certainly both mature whites and reds may suffer from a lack of oxygen. The ritual of decanting can address all of these problems.
February 2, 2007
Every Day with Rachael Ray - Mira Nair's Chai Tea
Every Day with Rachael Ray - Mira Nair's Chai Tea
from Every Day with Rachael Ray
This recipe is featured in the March issue of Every Day with Rachael Ray.
from Every Day with Rachael Ray
This recipe is featured in the March issue of Every Day with Rachael Ray.
February 1, 2007
Every Day with Rachael Ray - Irish Cream Pudding
Every Day with Rachael Ray - Irish Cream Pudding
from Every Day with Rachael Ray
This recipe is featured in the March issue of Every Day with Rachael Ray
from Every Day with Rachael Ray
This recipe is featured in the March issue of Every Day with Rachael Ray
January 31, 2007
Mazatlán's Mardi Gras is a Carnaval Fit for Families
Mazatlán's Mardi Gras is a Carnaval Fit for Families
from Frommer's Travel Guides: The Best Trips Start Here! by Melinda Quintero
This Mexican coastal city plays host to the third oldest Carnival celebration in the world -- after Rio and New Orleans, of course. Families and vacationers come from all over the nation to join in the fun, while food vendors from as far away as the Yucatán set up makeshift shop to feed the hungry midnight masses.
from Frommer's Travel Guides: The Best Trips Start Here! by Melinda Quintero
This Mexican coastal city plays host to the third oldest Carnival celebration in the world -- after Rio and New Orleans, of course. Families and vacationers come from all over the nation to join in the fun, while food vendors from as far away as the Yucatán set up makeshift shop to feed the hungry midnight masses.
January 30, 2007
Unseasonal Eating: Vietnamese Pork Chops
Unseasonal Eating: Vietnamese Pork Chops
from The Food Section: Press Sighting: New York Times by Josh Friedland
The recent descent from our unseasonably balmy winter into the current bone-chilling weather inspired an almost instinctual craving for soup -- namely, pho. After searching the boards of Chowhound, we ended up at Pho Bang, opposite Pho Bac in the Elmhurst strip mall formerly home to Joe's Shanghai (there's a healthy debate online over which restaurant is better: Pho Bang or Pho Bac. In the end, the consensus seemed to lean towards Pho Bang).
The pho didn't disappoint. The humongous bowl of broth and rice noodles draped with thin slices of beef was the warm and soothing antidote to the deep-freeze I was looking for. But, something else caught my eye (and palate): the pork chops my wife ordered. Though they were a little fatty, the sweet and tangy flavor was irresistable. And, soon enough, I had a new craving the next day to make them at home.
from The Food Section: Press Sighting: New York Times by Josh Friedland
The recent descent from our unseasonably balmy winter into the current bone-chilling weather inspired an almost instinctual craving for soup -- namely, pho. After searching the boards of Chowhound, we ended up at Pho Bang, opposite Pho Bac in the Elmhurst strip mall formerly home to Joe's Shanghai (there's a healthy debate online over which restaurant is better: Pho Bang or Pho Bac. In the end, the consensus seemed to lean towards Pho Bang).
The pho didn't disappoint. The humongous bowl of broth and rice noodles draped with thin slices of beef was the warm and soothing antidote to the deep-freeze I was looking for. But, something else caught my eye (and palate): the pork chops my wife ordered. Though they were a little fatty, the sweet and tangy flavor was irresistable. And, soon enough, I had a new craving the next day to make them at home.
January 29, 2007
Over 200,000 Recipes
Over 200,000 Recipes
from Recipezaar News by site admin
A Recipezaar milestone was reached in late January! The 200,000th recipe was posted!
from Recipezaar News by site admin
A Recipezaar milestone was reached in late January! The 200,000th recipe was posted!
January 28, 2007
Championship Chow
Championship Chow
from Recipezaar News by site admin
Kick off your football party with winning appetizers, followed by hearty half-time dishes...
from Recipezaar News by site admin
Kick off your football party with winning appetizers, followed by hearty half-time dishes...
January 27, 2007
See More and More of America for Less and Less
See More and More of America for Less and Less
from Frommer's Travel Guides: The Best Trips Start Here! by Jason Sheftell
Whether it's a last-minute travel deal or a mid-week or long weekend specials, travelers can take advantage of plenty of money-saving options for touring within the United States
from Frommer's Travel Guides: The Best Trips Start Here! by Jason Sheftell
Whether it's a last-minute travel deal or a mid-week or long weekend specials, travelers can take advantage of plenty of money-saving options for touring within the United States
January 26, 2007
Every Day with Rachael Ray - Wolflgang Puck's Curried Chicken Satay
Every Day with Rachael Ray - Wolflgang Puck's Curried Chicken Satay
from Every Day with Rachael Ray
This recipe is featured in the February issue of Every Day with Rachael Ray.
from Every Day with Rachael Ray
This recipe is featured in the February issue of Every Day with Rachael Ray.
January 25, 2007
Slow Cooker Smoky Chipotle Soft Tacos
Slow Cooker Smoky Chipotle Soft Tacos
from Betty Crocker Recipe of the Day
Feeding a crowd? Make taco filling in a slow cooker and let guests line up for the tasty taco filling.
from Betty Crocker Recipe of the Day
Feeding a crowd? Make taco filling in a slow cooker and let guests line up for the tasty taco filling.
January 24, 2007
A Vacation in a Day
A Vacation in a Day
from GoArticles Travel Category by default@goarticles.com (Darlene Berkel)
A spa vacation package doesn't have to last a full week, three days, or even a complete weekend. Some spa packages can revitalize a person in just under a day, though longer spa vacation packages can ...
from GoArticles Travel Category by default@goarticles.com (Darlene Berkel)
A spa vacation package doesn't have to last a full week, three days, or even a complete weekend. Some spa packages can revitalize a person in just under a day, though longer spa vacation packages can ...
January 23, 2007
Important Emergency Information to Leave at Home when Vacationing
Important Emergency Information to Leave at Home when Vacationing
from GoArticles Travel Category by default@goarticles.com (Tim Evans)
We love to take mini, spur of the moment vacations. We are famous to our friends and family to take a vacation day at the last minute and go away for a long weekend. Sometimes we don't even know whe...
from GoArticles Travel Category by default@goarticles.com (Tim Evans)
We love to take mini, spur of the moment vacations. We are famous to our friends and family to take a vacation day at the last minute and go away for a long weekend. Sometimes we don't even know whe...
January 22, 2007
30 Second Wine Advisor: Pinot from Tasmania
30 Second Wine Advisor: Pinot from Tasmania
from WineLoversPage.com
This little-known island off Australia's southeastern shore is poised to make a bigger footprint on the world's wine roads.
from WineLoversPage.com
This little-known island off Australia's southeastern shore is poised to make a bigger footprint on the world's wine roads.
January 21, 2007
Vino 101: Wine with dessert
Vino 101: Wine with dessert
from WineLoversPage.com
For many people, dessert is the culmination of a great dinner, and it's an anticipated event that deserves as much attention as all of the preceding courses. In his "Server's Perspective" column, Jorge Edouardo Castillo talks about matching dessert with wine.
from WineLoversPage.com
For many people, dessert is the culmination of a great dinner, and it's an anticipated event that deserves as much attention as all of the preceding courses. In his "Server's Perspective" column, Jorge Edouardo Castillo talks about matching dessert with wine.
January 20, 2007
3 Tips for Easy Meal Planning
3 Tips for Easy Meal Planning
from GoArticles Food Category by default@goarticles.com (Thomas Andrew)
Where has the family dinner hour gone? There once was a time when we would all come home from a long day and sit down with our family for a nice home-cooked meal. In today's fast paced world, we ...
from GoArticles Food Category by default@goarticles.com (Thomas Andrew)
Where has the family dinner hour gone? There once was a time when we would all come home from a long day and sit down with our family for a nice home-cooked meal. In today's fast paced world, we ...
January 19, 2007
A History of Chocolate.
A History of Chocolate.
from GoArticles Food Category by default@goarticles.com (Michael Haydon)
I find the best way to consider the history of chocolate is to actually eat some while I'm reading! We can thank the Mayan Indians for discovering and planting the first cocoa plants in 1500 BC, when ...
from GoArticles Food Category by default@goarticles.com (Michael Haydon)
I find the best way to consider the history of chocolate is to actually eat some while I'm reading! We can thank the Mayan Indians for discovering and planting the first cocoa plants in 1500 BC, when ...
January 18, 2007
Absolutely the Best Nacho Dip Ever
Absolutely the Best Nacho Dip Ever submitted by Jeff Moore
from Allrecipes Healthy Recipes Daily Feed
This attractive layered dip for tortilla chips is filled with fresh ingredients. The addition of cocktail sauce is a nice, spicy twist.
from Allrecipes Healthy Recipes Daily Feed
This attractive layered dip for tortilla chips is filled with fresh ingredients. The addition of cocktail sauce is a nice, spicy twist.
January 17, 2007
Every Day with Rachael Ray - Topolo Margaritas
Every Day with Rachael Ray - Topolo Margaritas
from Every Day with Rachael Ray
This recipe is featured in the February issue of Every Day with Rachael Ray
from Every Day with Rachael Ray
This recipe is featured in the February issue of Every Day with Rachael Ray
January 16, 2007
Roasted Chicken with Cherry Tomatoes
Roasted Chicken with Cherry Tomatoesfrom The Food Section: Press Sighting: New York Times by Josh Friedland
As much as I may try to resist the Rachael Ray-ificatio of the Dining In category of this site, I'm afraid that fatherhood has wrought a rapid and (seemingly) permanent reduction in the window of time for weeknight cooking.
The great thing about this recipe for chicken breasts roasted with cherry tomatoes, herbs, and garlic (from Bon Appétit via The Wednesday Chef) is that while the dish only takes five minutes (or less) to get ready and cooks for just 35 minutes, it doesn't taste like a quick-cook meal. In such a brief time in the oven, the skin develops a salty, garlicky crunch; meanwhile, as the tomatoes cook and collapse, their juice melds with the chicken drippings and olive oil to form a sauce that constitutes almost a shallow braise, infusing the chicken from below. The result is chicken that is extremely juicy and flavorful.
Kitchen Notes: Cooking the chicken on a baking sheet (with a rim to contain the juices) seems critical, as it allows you to keep everything on one layer. I could not find marjoram, so I ended up substituting fresh oregano, which worked (Luisa from The Wednesday Chef also had success with dried rosemary) [Update: It works nicely with fresh rosemary, too]. Because the pieces of chicken were huge, I cut each breast into two sections to make the dish more manageable. Finally (and reluctantly), I skipped the (crucial) addition of adding crushed red pepper: my wife is not keen on spicy food, and I didn't want to add insult to injury to the teething gums of our baby daughter. Molars are upon us (well, her).
January 15, 2007
What to Drink with What You Eat
Book Review- What to Drink with What You Eat
from For Food and Wine Lovers - Epicurean.com
Mexican and other Latin American culinary influences are numerous in the Northwest, especially in eastern Oregon and Washington, where entrepreneurial immigrants have brought the bold flavors of their foods to taquerias, restaurants, and bakeries. This dish is also a primo appetizer: coarsely chop the cooked pork, pan-sear, then pile it on crisped mini tortillas. Try it with the Sunset Sage Margarita.
from For Food and Wine Lovers - Epicurean.com
Mexican and other Latin American culinary influences are numerous in the Northwest, especially in eastern Oregon and Washington, where entrepreneurial immigrants have brought the bold flavors of their foods to taquerias, restaurants, and bakeries. This dish is also a primo appetizer: coarsely chop the cooked pork, pan-sear, then pile it on crisped mini tortillas. Try it with the Sunset Sage Margarita.
January 14, 2007
Ten Great Reasons to Go to Santa Fe, New Mexico
Ten Great Reasons to Go to Santa Fe, New Mexico
from Frommer's Travel Guides: The Best Trips Start Here! by Amy Zavatto
My last visit to Santa Fe was an amazing trip. So when the opportunity arose to head to New Mexico for a few days with my husband, we jumped at the chance.
from Frommer's Travel Guides: The Best Trips Start Here! by Amy Zavatto
My last visit to Santa Fe was an amazing trip. So when the opportunity arose to head to New Mexico for a few days with my husband, we jumped at the chance.
January 13, 2007
Sukiyaki Beef
Sukiyaki Beef submitted by Shamsway
from Allrecipes Dinner Recipes
Strips of beef are stir-fried with onions, celery and mushrooms
from Allrecipes Dinner Recipes
Strips of beef are stir-fried with onions, celery and mushrooms
January 12, 2007
The Best Cookbooks of 2006
The Best Cookbooks of 2006
from Gourmet Food - Cooking, Recipes, Reviews, Entertaining & Travel
2006 was a fantastic year for great cookbooks! There were books by some of the world's greatest chefs like Daniel Boulud, Marcus Samuelsson, and Michel Roux. We saw some wonderful...
Cookbooks|offered at Amazon.com
from Gourmet Food - Cooking, Recipes, Reviews, Entertaining & Travel
2006 was a fantastic year for great cookbooks! There were books by some of the world's greatest chefs like Daniel Boulud, Marcus Samuelsson, and Michel Roux. We saw some wonderful...
Cookbooks|offered at Amazon.com
January 11, 2007
11 Ports That Your Kids Will Love
11 Ports That Your Kids Will Love
from Frommer's Travel Guides: The Best Trips Start Here! by Heidi Sarna
We parents like to pretend we're in charge. But let?s come clean already: Our kids rule the roost. Here are eleven of the world's best ports for keeping them happy.
from Frommer's Travel Guides: The Best Trips Start Here! by Heidi Sarna
We parents like to pretend we're in charge. But let?s come clean already: Our kids rule the roost. Here are eleven of the world's best ports for keeping them happy.
January 10, 2007
Researchers found fibers knocked off a cloth act as bubble-formation in flutes
Researchers found fibers knocked off a cloth act as bubble-formation in flutes
from Megnut by meg@megnut.com (Meg Hourihan)
Researchers found that hollow cellulose fibers knocked off a cloth or paper towel used to dry a Champagne flute act as bubble-formation, or "nucleation," sites. "Glasses wiped with a towel show 'an excess of effervescence,'" so your bubbly will be even more bubbly.
from Megnut by meg@megnut.com (Meg Hourihan)
Researchers found that hollow cellulose fibers knocked off a cloth or paper towel used to dry a Champagne flute act as bubble-formation, or "nucleation," sites. "Glasses wiped with a towel show 'an excess of effervescence,'" so your bubbly will be even more bubbly.
January 9, 2007
Crème Brûlée Recipes - 5 Versions
Crème Brûlée Recipes - 5 Versions
from Gourmet Food - Cooking, Recipes, Reviews, Entertaining & Travel
Crème brûlée is a classic French dessert that has become very popular in recent years, showing up on the menu of most fine dining restaurants. The creamy custard contrasts nicely...
from Gourmet Food - Cooking, Recipes, Reviews, Entertaining & Travel
Crème brûlée is a classic French dessert that has become very popular in recent years, showing up on the menu of most fine dining restaurants. The creamy custard contrasts nicely...
January 8, 2007
Tandoori Cooking Without the Tandoor
Tandoori Cooking Without the Tandoor
from GoArticles Food Category (Laliey Singh)
The use of a tandoor oven is very important in traditional North Indian cooking, and many breads and dishes were designed especially for these clay ovens. This includes many famous Punjabi and North I...
from GoArticles Food Category (Laliey Singh)
The use of a tandoor oven is very important in traditional North Indian cooking, and many breads and dishes were designed especially for these clay ovens. This includes many famous Punjabi and North I...
January 7, 2007
Basic Tomato Sauce
Basic Tomato Saucefrom Simply Recipes by Elise
A good tomato sauce is the foundation for so many wonderful dishes - pizza, pasta, chicken, and fish. Here is a recipe for a basic tomato sauce that starts with a soffritto of onions, carrots, and celery cooked in a little olive oil, to which garlic, tomatoes and seasonings are added. Simple and delicious. The sauce can be dressed up with mushrooms, sausage, olives, wine, and all manner of vegetables. For a tantalizing version of a tomato-based sauce check out Sean's sauce over at Hedonia. What's your favorite tomato sauce recipe?
Carli Olive Oil( )In Italy, Carli Olive Oil has always only been sold direct from the factory to the consumer. A fleet of over 100 trucks assures prompt direct delivery to more than 700,000 families, over 120,000 of which have been loyal customers for two or more generations. Why are Italians so religious about their....
Carli Olive Oil from igourmet.com
January 6, 2007
Wine Advisor FoodLetter: Bean soup
Wine Advisor FoodLetter: Bean soup
from WineLoversPage.com
If you've got some cooked beans around, you can do the rest in an hour and get a filling soup that tastes like you worked on it all day.
from WineLoversPage.com
If you've got some cooked beans around, you can do the rest in an hour and get a filling soup that tastes like you worked on it all day.
January 5, 2007
Happy New Year!
Happy New Year!
from Chef Michele's Adventures: Celebrity Chef Cookbook Reviews by Michele
I hope you all had a wonderful Christmas and New Years! We were quite busy with out of town guests and then my huband and all three kids got sick so I haven't been on-line much lately. We were truly blessed this Christmas and as always enjoyed celebrating the birth of our Lord and Savior.I got a new cook book yesterday and wanted to share a review with you.
Years ago I had picked up an old copy of The Joy of Cooking at a second hand bookstore. It was (and still is) my very favorite cookbook. Dispite the lack of color photographs that all the new cookbooks seem to have in abundance, the wealth of knowledge contained in this book is beyond measure. If I could choose only one cookbook to own it would be this one. In it you will find recipes for everything from simple things like boiled eggs to very elaborate dishes, menues, cooking techniques and ingredient and nutrition information.My original copy was ruined when a storage closet in our old apartment was flooded by the hot water heater. So I was very excited to see this new 75th Anniversary Edition available. It is just as good as my old copy... in fact better! It contains over 4500 recipes and is an invaluable tool for anyone who enjoys cooking.
from Chef Michele's Adventures: Celebrity Chef Cookbook Reviews by Michele
I hope you all had a wonderful Christmas and New Years! We were quite busy with out of town guests and then my huband and all three kids got sick so I haven't been on-line much lately. We were truly blessed this Christmas and as always enjoyed celebrating the birth of our Lord and Savior.I got a new cook book yesterday and wanted to share a review with you.
Years ago I had picked up an old copy of The Joy of Cooking at a second hand bookstore. It was (and still is) my very favorite cookbook. Dispite the lack of color photographs that all the new cookbooks seem to have in abundance, the wealth of knowledge contained in this book is beyond measure. If I could choose only one cookbook to own it would be this one. In it you will find recipes for everything from simple things like boiled eggs to very elaborate dishes, menues, cooking techniques and ingredient and nutrition information.My original copy was ruined when a storage closet in our old apartment was flooded by the hot water heater. So I was very excited to see this new 75th Anniversary Edition available. It is just as good as my old copy... in fact better! It contains over 4500 recipes and is an invaluable tool for anyone who enjoys cooking.
January 4, 2007
Vacations That Click: Zooming in on Photography Tours
Vacations That Click: Zooming in on Photography Tours
from Frommer's Travel Guides: The Best Trips Start Here! by Charis Atlas Heelan
With the new year here, a new raft of tours has been announced and while you ponder which destination sounds the most appealing, imagine yourself standing on top of that mountain, or next to that rare animal, with your camera well-positioned and ready to shoot.
from Frommer's Travel Guides: The Best Trips Start Here! by Charis Atlas Heelan
With the new year here, a new raft of tours has been announced and while you ponder which destination sounds the most appealing, imagine yourself standing on top of that mountain, or next to that rare animal, with your camera well-positioned and ready to shoot.
January 3, 2007
Caramelized Onion Quiche
Caramelized Onion Quichefrom Simply Recipes by Elise
Ever wake up in the morning with a craving for a specific food? This morning it was quiche, specifically an onion quiche. To my dear father who turned up his nose at this masterpiece, mumbling something about real men, I say, "phooey". Kudos to my brother Ed, who almost made up for dad's transgression, by saying just "damn good" after inhaling a piece at dinner.
January 2, 2007
What Wine Goes With What Food?
What Wine Goes With What Food?
(Morgan Slater)
We've all heard the rules: red wine with meat, white with fish or fowl. But just as with all rules, this one was made to be broken. There's a growing recognition that there's both more and less to...
(Morgan Slater)
We've all heard the rules: red wine with meat, white with fish or fowl. But just as with all rules, this one was made to be broken. There's a growing recognition that there's both more and less to...
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