Craftzine.com blog: Food Archives

Archive: Food

February 8, 2010

Black-Eyed Pea Salad

Aliza Ess on Homegrown.org shares a healthy lunch with a recipe for black-eyed pea salad using peas she planted herself from a collective garden.

My father took an early retirement from the sinking ship of print journalism and has, for the past few semesters, been attending cooking school. Its his and my mom's dream to run a bed & breakfast in New England, so he's honing his commercial kitchen skills to be the "breakfast" half of the equation (my mom's got the other half covered). I awoke this morning to an RSS reader full of lovely photos of his recent creations. Check out his mouth-watering Flickr set. Just a little Monday morning eye candy! I know he gets a log of his recipes from Bread by Jeffrey Hamelman

More:

February 4, 2010

Made-in-Brooklyn Maple Syrup

I love this fascinating story of urban maple syrup-making from Ava Chin of The Urban Forager on The New York Times.

If you believe maple syrup can only be made in Vermont or upstate New York, think again. This time of year, the city's maple trees are ripe for tapping, and, as I discovered in Brooklyn this weekend, the sap is flowing.

She goes on to detail her adventures in tapping a tree in Brooklyn and also shares the tools and instructions for giving it a try yourself. [via @dalepd and @kweins]

HR Giger Wedding Cake

Gareth @ MAKE writes, "Now that's true love, true, chest-bursty love." Indeed, if you have an H. R. Giger wedding cake!

How-To: Poached Eggs

Normally, I see poached eggs as nothing but a vehicle for Hollandaise sauce, but last night I had too many "white wine spritzers". This morning all I want is plain poached eggs on plain wheat toast. With generous amounts of salt and pepper, of course.

February 3, 2010

How-To: Mexican Chocolate Truffles

Lisa Rezendez shares her original recipe for Mexican Chocolate Truffles on her Miss Chevious Musings blog. She's been making these lovelies for years, but never measured anything out. This time she did, just to share the recipe with you and me. Thanks, Lisa!

January 29, 2010

iSandwich

Ok, so maybe it's been done, but never this well! I'll take my iSandwich on rye, please. [via the Make: Online forum]

January 28, 2010

How-To: Pickled Herring

Earlier this week I posted a Flashback to Eric Smilie's sourdough bread tutorial that first appeared on the pages of CRAFT Volume 04. Visiting Eric's site, Awesome Pickle, I found this great tutorial on how to make pickled herring. As a bonus, he included pictures and directions on the proper way to fillet fish. Thanks, Eric!

Curry Powder

I probably should have called this post Keep Calm and Curry On in light of our earlier one (see "Keep Calm and Carry Yarn")! I absolutely love curry in all its forms (even if it is murder to get out of your clothes), but I never knew it was so varied and present in so many Asian cultures. This fascinating post about curry over at the Asian Grandmother's Cookbook gives a little history as well as a tasty-sounding recipe for Vietnamese Chicken Soup. I love the sound of the sweet potatoes and I will definitely be experimenting with different curry powders in future (and making my own--here's a homemade curry powder how-to with great photos of all the different spices mixing together).

Cream of Barley Soup with Mushrooms

This is what I'm having for dinner tonight. I stayed up way too late last night working on a project for tomorrow, and overslept breakfast. To make up for it, I'm diving into hearty, creamy, comfort food wonderland. GingerBeat is a great vegetarian food blog, and while the recipe for the soup originally came from Deborah Madison, Beatrice changes up the recipe and makes it her own with some extra of everything! Is it dinnertime yet?

January 27, 2010

Helvetica Cookie Cutters

I only eat typographically distinguished cookies, so it's a good thing I found these Helvetica cookie cutters by Beverly Hsu! [via The Crafty Chica]

Gingered Carrot Muffins

In the Kitchen

One of the best ways I've found to introduce new foods to my picky eater is by incorporating the new food into something we both know he already likes. In this case: muffins. A few of our successful experiments have been: Brown Sugar Pear Muffins, Zucchini Apple Spice Muffins, and Apple Banana Muffins. This way he is able to try a new food in a comfortable setting. I often don't mention what the change is. Instead I simply ask, "Would you like a muffin?" The answer is usually yes. If he asks what kind they are, I don't try to hide it. Luckily though, he often doesn't ask until he's already tried the muffin and has decided that it's a winner. Then it's just too late to bother making a big deal out of eating something he didn't like. If he doesn't ask, then I'll ask him how he liked the muffin and then tell him what special ingredient was in it. Often the response is, "Wow! I like bananas!"

This time I wanted to try carrots with him, so I adapted a previous picky-kid-approved muffin experiment into a new recipe. He instantly saw the carrots after the first bite and wasn't too impressed with them, but it didn't bother him enough to get upset. The rest of the family definitely enjoyed these muffins for our breakfast dinner last night.

Read full story »

Food Home | Next >

Craft: transforming traditional crafts