Food Blog of the Day Archive
Welcome to the Featured Food Blog of the Day Archive! Look for great food blogs, get inspiration and discover new dishes. Want to nominate a great food blog to be featured? Contact us!
March 12, 2011
These little babies are both fun and easy to make. Oh hell, all babies are both fun and easy to make, for the men at least.
March 11, 2011
The combination of orange, chocolate & cinnamon is irresistible. While boiling plain white rice for dinner, I thought maybe I can try this combination with rice. So out came another pot to cook a cup of rice with the juice of two oranges and some water.
March 10, 2011
So lets talk Pancakes. Yesterday was National Pancake Day and Iâ€™m not sure who or what organization deemed March 1st as a day to eat pancakes, but Iâ€™m not going to complain as I love homemade pancakes. So, when Shauna over at Gluten Free Girl pinged me, along with a number of gluten free bloggers
March 9, 2011
The mother of the pineapples is actually Brazil. One of the desserts I made up was this delicious raw pineapple dessert. Itâ€™s pretty easy to make, tastes like a warm day on the beach and is the perfect ending for any exotic dinner party. Yum!
March 8, 2011
One of my favorite things about spring rolls is that you can mix and match them any way you like. There are so many ways to make them! Below I added the spring rolls we made and a few suggestions for other variations. So, experiment awayâ€¦and let me know your favorite combination!
March 7, 2011
I am a huge fan of popcorn have come to believe that are at least a gazillion ways to flavor it. We have an air popper so that is how I always make ours, though you could easily pop it on the stovetop as well. In this case I popped the popcorn into a large bowl, then added a mixture of butter, Parmesan, paprika and freshly cracked black pepper.
March 6, 2011
I cast out an informal twitter poll soliciting thoughts on the best and worst parts of a split. Shockingly, the least liked aspect of the dish was also its namesake- the banana. From all the responses, I gleaned that variability in texture would be welcome, the banana needed to be altered, and while all the flavors were ok by most, it was just too much dessert if you were to actually finish one. I took those lessons to heart and created a banana split using, and hopefully improving, all the components of the original.
March 5, 2011
Now that both Jason and I are gluten free, I am thinking about making my own bread. I made the spinach bread again recently, and I thought, why not make a pancake? I can still make sandwichesâ€¦
March 4, 2011
Anyway, when I saw Ellie make this Buttered Popcorn Ice Cream and Stef make these Popcorn Cupcakes, I was instantly inspired to make something with buttered popcorn. So the two things on my list were popcorn macarons and/or popcorn cupcakes. First up, CUPCAKES!
March 3, 2011
I decided to make fruit tarts simply because I found the cutest and yummiest strawberries at this marketplace. This is not your typical fruit tart - this one is a light version made with fresh whipped cream instead of pastry cream but it is nothing short of deliciousness!
March 2, 2011
This orzo dish is filled with lots of wonderful flavors and textures from the roasted red peppers and tomatoes. It gets a fresh, herby flavor from the parsley. I adapted the recipe to use a spicy Italian pork sausage rather than the mild turkey sausage called for, but you can use whatever kind you prefer.
February 26, 2011
In this episode of Culinary Secrets Chef Tomm teaches you how to make fresh Italian Pasta the way he learned it in Tuscany. He will also teach you how to make alfredo, pesto and a white clam sauce.
February 23, 2011
These have all the best flavors of a banana split - banana, chocolate, maraschino cherries and creamy vanilla - in cupcake form. (If you're a nuts person, you're on your own here.) A staple in my recipe box for years, my sister and I discovered this recipe during our weekly "get together and make completely bad for you food" sessions we used to have when we lived close to each other.
February 22, 2011
I have decided to take a new twist on this recipe. I not only added aged salt fermented starter to the dough, I also added freshly bubbly ripe starter as well. I made up the dough and then after it fermented, I shaped three loaves and refrigerated them overnight in my dedicated fridge. So this wasnâ€™t your long fermented dough, I didnâ€™t expect them to be as sour as the longer fermented dough, but, wellâ€¦. these loaves are fantastic!
February 21, 2011
I had a few concepts in mind in what to roll in along with the dates and gave a caramelized onion filling with shot of wasabi filling a go. You can also try julliens of red and yellow bell peppers. To make it wholesome some finely chopped tofu goes in as well.
February 18, 2011
This month a fellow Spanish blogger was challenging us to prepare a soufflé. The name of this dish comes from the French and means literally blown up. I think I've prepared a soufflé only once in my life before this, back in the mists of time, and I barely remember it. Bad thing, because if it had been memorable, I would remember.
February 17, 2011
I was recently contacted by Marly, of Namely Marly, inviting me to participate in this great idea she had to veganize a list of Americaâ€™s Top Ten New Sandwiches named by the Huffington Post. Isnâ€™t that a great idea?!
February 16, 2011
This year really took the cake though when I received a 5 lb vertical sausage stuffer. Know that I really meant what I said about loving the in-laws and that there is no need to buy my love, but c'mon, how freakin' sweet is it that my mother-in-law got me the sausage stuffer of my dreams.
February 15, 2011
A soul-warming soup for a cold winter day. Parsnips impart their subtle earthy flavor to this simple, velvety soup. Enjoy with crusty French bread and a nice green salad.
February 14, 2011
Food is love! It is somewhat of a mantraâ€¦at least around our household. The care we place upon gathering up a meal in our home borders on the absurd to most. Yes, we sweat the details. From where, how and by whom our locally grown food is produced to the way we season and even how we plate the food. Food blogging peculiarities aside, we lavish our food with love!