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Archive: Food
July 2, 2009
Circuit Board Candy
Here's some circuit board candy Collin @ MAKE found in the MAKE Flickr pool. It's based off of the iPhone circuit board and has some innovations I haven't seen before including a sour straw ribbon cable. Nice!
Posted by Becky Stern |
Jul 2, 2009 04:00 PM
Food, Gadgets |
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Spaghetti and Meatballs Cake
For me, this almost falls into the kitty litter and/or thorax cake category; it's amazing to look at, but could I actually eat it?
But then, discovering that the meatballs are some sort of chocolate truffle goodness, and seeing a piece of the cake sliced to expose a moist, banana cake center, and my inhibitions melt away! Read all about it and lots of other yummy dishes on the tasty Ciao Chow Linda blog. (Thanks, Diane!)
Posted by Shawn Connally |
Jul 2, 2009 03:40 PM
Food |
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Coffee-Rubbed Cheeseburgers with Texas Barbecue Sauce
If you can't live without your coffee, you can now get your fix via your cheeseburger. Grill up these Coffee-Rubbed Cheeseburgers with Texas Barbecue Sauce from Bon Appétit, as featured on Epicurious.com.
From the recipe:
Freshly ground coffee adds a depth to the spice rub and brings out the flavor of the meat. Be sure to keep the rub recipe handy. The spice rub would also be great on steaks and chicken.
Also, don't miss the Independence Day Party Planner on Epicurious.com that's filled with menus, drinks, and table decoration ideas.
Posted by Natalie Zee Drieu |
Jul 2, 2009 10:00 AM
Food |
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July 1, 2009
Recipe: Dark Chocolate Gelato
Dark Chocolate Gelato
By Katie Goodman
I have a love affair with eating. I can think of no other place that I'd rather indulge that passion than in Italy — a place where eating is a treasured event and delicious food is abundant.
Many travelers remark at the wonders of Italian gelato, admitting to visiting the Gelateria twice (or more!) daily during their travels. That's an experience I long to enjoy, especially as summer temperatures continue to rise. Unfortunately during economic times like this, many aren't in a position to spend money on extravagant travels. That's where I take matters into my own hands — learning the art of Italian cooking at home.
Gelato is actually quite simple to make. As simple as it is to make, it's also easy to convince yourself that it's healthy. After all, gelato is made with milk, not cream, giving it a healthy dose of calcium and vitamin D with each serving, without the fat of its American counterpart. Flavors are only limited by how far your imagination can reach. From fruity, like this strawberry gelato, to nutty, like my favorite, pistachio, and everything in between. Feel free to push beyond the traditional flavors and explore something new.
If stateside travel is in your budget, consider planning a trip to Little Italy in New York for the chance to indulge in some authentic Italian treats at a fraction the cost of visiting our Mediterranean friends.
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Posted by Natalie Zee Drieu |
Jul 1, 2009 01:00 PM
CRAFT Projects, Crafty Travels, Food |
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June 30, 2009
How-To: Crystallized Ginger
Crystalized ginger is a great healthy treat, plus it's great for an upset stomach. I ate it once when I had nausea from sun poisoning and it was great. It tastes delicious in a cup of tea and can also be used in baking. Instructables user lemonie has a tutorial for making your own crystallized ginger.
Posted by Becky Stern |
Jun 30, 2009 02:00 PM
Food |
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June 25, 2009
Blueberry Mint Cupcakes
I love the unlikely combination in these blueberry mint cupcakes from Coconut and Lime. They seem like they would be refreshing and unique - a perfect summer treat!
Posted by Rachel Hobson |
Jun 25, 2009 03:00 PM
Food |
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Backpacking Spice Kit
Do you like hiking and cooking? Here's a clever little backpacking spice kit by thatoneguydavid that's sure to jazz up your meals on the trail
Posted by Becky Stern |
Jun 25, 2009 09:00 AM
Food |
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June 24, 2009
Rainbow Jell-O
Rainbow Jell-O
By Katie Goodman
Themed snack and story-time activities are great ways to entertain kids during the summer months. What often starts out as glee — hurray summer, no more school! — can quickly turn to boredom if you don't have a lot of activities on your schedule.
Rainbow Jell-O is a fun snack that kids can help make. Due to the extra gelatin added, it doesn't take as long as traditional Jell-O to become solid.
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Posted by Natalie Zee Drieu |
Jun 24, 2009 10:00 AM
CRAFT Summer Camp, Food |
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June 22, 2009
Plush Pomegranate
As part of the PlushTeam Iron Chef Challenge, abbydid made this plush pomegranate with pom-pom seeds. Delicious! Via Plush You!
Posted by Becky Stern |
Jun 22, 2009 02:00 PM
Amigurumi and Toys, Food |
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Fireworks Cake Toppers
Wendy of Wisdom of the Moon gets ready for the 4th of July with her tutorial on how to make fireworks cake toppers.
Posted by Natalie Zee Drieu |
Jun 22, 2009 12:00 PM
Food, Holiday projects |
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Guitar-shaped Birthday Cake
Denise Nicole Francis, who's usually making jewelry, wanted a guitar birthday cake. So her friend Kristen Fowler and her sister Shalisa Francis helped her create this beauty!
She writes:
As you all know I love and play guitar. Naturally I wanted the most creative birthday cake, so I decided to make a guitar cake! I have to admit it took forever to make and there was A LOT of leftover cake, but all in all it was an awesome experience.
You can see the entire step-by-step process in the Community section of Denise's website, Cre8tive Soul.
Posted by Shawn Connally |
Jun 22, 2009 10:00 AM
Food, Holiday projects, Parties |
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June 20, 2009
Recipe: Pbu, 30 Calorie Peanut Butter
Emily at Curly Top shares her healthy recipe for an all-natural 30 calorie peanut butter, Pbu. See how she incorporates it into her daily menu as well.
Posted by Natalie Zee Drieu |
Jun 20, 2009 08:00 AM
Food |
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June 17, 2009
Recipe: Chocolate Banana Pops
Chocolate Banana Pops
By Katie Goodman
School is out in most places and warmer weather has arrived. The sounds of the street are filled with children's laughter and the catchy jingle of the ice cream man. Stop there parents — you won't need to shell out for overpriced and unhealthy treats anymore. Instead, try this cheaper make-at-home cold summer treat, a great way to get healthy fruit into our kids with a little something special.
This is a fun project for kids to help with. They will enjoy coming up with interesting ways of decorating their own "popsicle." Who doesn't love an ice cold treat when it's hot outside?
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Posted by Natalie Zee Drieu |
Jun 17, 2009 10:00 AM
CRAFT Projects, CRAFT Summer Camp, Food, Just for Kids |
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June 16, 2009
Rhubarb Ginger Ale
I've been following a Twitter conversation between Diane Gilleland and adoxograph (both of Portland, OR) about adoxograph's quest to make rhubarb ginger ale. I've never thought of making any kind of ginger ale, and the idea of rhubarb ginger ale really had me curious. I was excited to see the final product yesterday afternoon, and I'm tempted to try it as a Father's Day treat for my dad who is a huge rhubarb fan.
Posted by Rachel Hobson |
Jun 16, 2009 03:00 PM
Food |
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June 15, 2009
Faux Burger Basket From Bakerella
Bakerella created this fantastic faux burger basket for Father's Day. She created a brownie and cupcake burger and sugar cookie french fries. Even better, she's included a downloadable file with templates for creating your own paper baskets, basket liner and french fry bag.
Posted by Rachel Hobson |
Jun 15, 2009 03:00 PM
Food |
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June 13, 2009
Recipe: Salted Butter Caramel Ice Cream
I have a life-long love affair with ice cream. As a kid, no matter how cold it was outside, I would want to eat ice cream. So understandably I am looking forward to trying this salted butter caramel ice cream recipe by Devid Lebovitz. I'm very into the savory + sweet combo these days. [ via Twitter @whipup ]
Posted by Natalie Zee Drieu |
Jun 13, 2009 08:00 AM
Food |
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June 12, 2009
Book Excerpt: Intro from Well-Preserved by Eugenia Bone
Editor's Note: Eugenia Bone's new book, Well-Preserved, is a wonderful comprehensive introduction to home preservation, offering "recipes and techniques for putting up small batches of seasonal foods." I truly enjoyed reading Eugenia's well-written introduction, which gives a lovely (and sassy) look into how she came to adore preservation, and I wanted to share it with you all here. Keep an eye out in the upcoming months, when we will excerpt some of her preservation recipes. Enjoy!
Introduction from Well-Preserved
By Eugenia Bone
Reprinted from Well-Preserved by Eugenia Bone. Copyright © 2009. Published by Clarkson Potter/Publishers, a division of Random House, Inc.
I always walk to my local farmers' market on Saturdays reciting the mantra "I will not overbuy, I will not overbuy." As much as I love fresh fruits and vegetables, it makes me feel guilty to see them wrinkling and browning and bruising every time I open my fridge. But then I'm at the market, and I smell the strawberries or notice the yellow zucchini blossoms, the tomatoes fragrant as flowers, and the sea scallops cold and fresh off the Brianna, the sweet corn a dozen ears for $3, and asparagus? I love them!
When my husband sees all the food I cart home, he inevitably gives me the "You need to join a group" look. But within a couple of days I manage to process all that glorious produce into jars and freezer bags, tucked away for future use, preserving the season in all its wonderful freshness and optimism. I want the bounty to go on forever, and in ways both literal and metaphorical, preserving is, for me, a tactic for capturing time.
Coming from an Italian household, home preserving was always a part of the ebb and flow of the seasons. My dad put up a wide variety of foods — tuna in the late summer, tomatoes in the fall, prosciutto in the winter, as well as hot peppers stuffed with bread crumbs, pickled fava beans, olives, pesto, the must from pressed wine grapes, wild mushrooms $ I enjoyed eating it all. But it is one thing to be the recipient of someone else's effort and quite another to do the work yourself. My dad lives in the country. He has a big kitchen, an even bigger garden, and woods teeming with wild things. I live in a rental in Manhattan and am powering through the supermom life, which means I have limited space and less time. Eventually, though, I learned you don't need a big country kitchen, or an orchard out back, to can with enthusiasm. Cities host excellent farmers' markets, and I've chosen the path of small‑batch preserving, more inclined to variety than quantity. I've also learned that I do indeed have the time to can, because by putting up small amounts of foods from which I can make subsequent meals, I expend less energy preparing dinner. I can accommodate unexpected guests with ease and flair. All it takes is an inspection of my freezer or my larder — what the husband calls "the bomb shelter."
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Posted by Goli Mohammadi |
Jun 12, 2009 05:00 PM
Books, Food |
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Google Chrome Bento Box
Anna the Red made this Google Chrome logo in bento box form, and she made a video of its creation. I knew bento boxes were complicated, but egads! Via New World Geek.
Posted by Becky Stern |
Jun 12, 2009 04:00 PM
Food, Video |
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How-To: Re-season a Cast Iron Skillet
If you have a lovely cast iron pan that you think has been ruined, don't give up hope! Re-Nest has a great article on re-seasoning cast iron skillets!
Posted by Rachel Hobson |
Jun 12, 2009 07:00 AM
Food |
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June 11, 2009
Recipe: Wheat Berries Pancakes
We've been getting a lot of wheat berries in our CSA share recently, and the neighborhood folks have been sending this recipe for wheat berries pancakes around, raving about how delicious the pancakes are!
Posted by Becky Stern |
Jun 11, 2009 04:00 PM
Food |
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