Walnut-Apple-Lentil Burgers Have I posted about these before?
Tags: animals, eating-animals, even-the-most, foer, french, horses, indians, inspiration, lentil-burgers, pasta, pesto, recipes, result, states, walnut-pesto
From Slice VIEW SLIDESHOW: Top This: Potato and Roasted-Garlic Pizza (à la Pizzeria Picco) Above are bonus shots from the session that show Pizzeria Picco executive chef Bruce Hill making the pizza in question. Below are the ingredients and guidelines you’ll need to make this pie. [ Photographs: Stephanie Im ] I wanted to get some regional variety into the Top This series, so I roped Stephanie Im of Lick My Spoon into the madness here. Stephanie visited Bruce Hill at Pizzeria Picco to bring us all topping inspiration. — The Mgmt. What would you get if you took all the things you loved about a great french fry and put it on a pizza? Pizzeria Picco ’s “Marin,” a white pizza topped with young potato, roasted garlic, mozzarella, and grated Grana Padano. It’s as if Pizzeria Picco executive chef Bruce Hill was at the ballpark one day with a plate of garlic fries, tripped and fell, with the fortuitous landing spot being a slice of pizza. (True story? Not so much. But nonetheless, the concept is genius.) The potatoes are sliced paper thin and tossed in a fragrant rosemary …
This Post was extracted from The Vegetarian Recipes
See the original post here and read more: Top This: Potato and Roasted-Garlic Pizza (à la Pizzeria Picco)
Tags: bruce-hill, dough, executive, german, inspiration, Madness, pizza, pizzeria, pizzeria-picco, potatoes, roasted, stephanie, Variety
From Slice Tonycalzone is all over the comments here on Slice, so I asked him if he’d sit in the hot seat with us here. Little did I know that Tonycalzone is the nom de screen of Anthony Falco, the founding pizza-maker at Roberta’s in Brooklyn. Nice. Let’s go! — The Mgmt. Name: Anthony Falco Location: Brooklyn Occupation: Pizza guru, filmmaker Website: vimeo.com/anthonyfalco What type of pizza do you prefer? My favorite type of pizza is free. My second favorite type is hot. After that I’ll start getting particular. The Pizza Cognition Theory states that “the first slice of pizza a child sees and tastes … becomes, for him, pizza.” Do you remember your first slice? Where was it from, is the place still around, and if so, does it hold up? On that note, has your taste in pizza evolved over time? My great-grandmother from Sicily used to make amazing pizza, more on the sfinciuni spectrum of things, fresh veggies and herbs from her garden, no cheese, a thick smear of strattu (sicilian tomato paste). It haunts me. Italian cooking all stems from grandmas, and trying to recreate that experience. Do you make pizza at home, too? If so, how? What recipes do you use? I started making pizza at home with …
This Post was extracted from Best Food Recipes Blog
Go here to see the original and read more: Pizza Obsessives: Anthony Falco, Pizza Guru (aka Tonycalzone)
Tags: anthony-falco, brooklyn, dubai, garden, hot, inspiration, interview, italian, result, roberta, seat, seattle
Author’s Note: For this week’s Cook the Book column we’re featuring The Boozy Baker by our own Serious Eats contributor Lucy Baker . We sat down with Lucy, over cocktails of course, to discuss her new book and the joys of baking with booze. —The Mgmt. What was the inspiration for The Boozy Baker ? When I was in graduate school, I worked as a waitress at a wine bar/small plates restaurant in Brooklyn. The chef always asked me to bring the old, opened bottles of wine (that were no longer good for drinking) back to the kitchen. She mostly used them to cook savory dishes, but I was inspired to try the same thing with desserts—and not just with wine, but beer and liquor as well. What was your first boozy baking project? The first thing I made was actually the first recipe in the book: Fig and Orange Cake with Ouzo Glaze. A friend of mine brought a bottle of ouzo (a licorice-flavored Greek liquor) to a party at my apartment. Who does that? We only drank a tiny bit of it, and then I was like, what am I …
This Post was extracted from Easy Cooking Time
See the original post here and read more: Meet & Eat: Lucy Baker, Author of ‘The Boozy Baker’
Tags: baker, book, cocktail-or-two, column, contributor, inspiration, liquor-as-well, result
This post is presented to you by Members Project® from American Express and TakePart. Members Project® is an online initiative that gives anyone the tools, information, and inspiration to find causes and organizations they care about and give back on their own terms. Get involved at membersproject.com . The views expressed here are solely those of the author and do not necessarily represent the views of American Express or its partners. Ever since we launched Serious Eats in December of 2006 I’ve wanted to do a series of posts about some of the wonderful charities that are trying to rectify the fact that many people in our country simply can’t afford to eat, seriously or otherwise. Now thanks to the good folks at American Express , Members Project® and Take Part , we’ve found a partner and sponsor that feels as strongly about the subject as we do. You may have noticed in the last couple of weeks we have profiled such worthy organizations as C-CAP and Yorkville Common Pantry . Now we’re coming at you with videos that tell these stories. These videos gave me an opportunity to volunteer on-camera. In so doing I hope I’m shedding all kinds …
This Post was extracted from Easy Cooking Time
See the original post here and read more: Food Charity: God’s Love We Deliver
Tags: Express, friend, initiative, inspiration, Natalie, organizations, worthy, year-old-friend
Grilled Shrimp with Cilantro, Lime, and Ginger. [ Photograph: Katerina ] For last week’s Weekend Cook and Tell challenge we asked all of you to share your Memorial Day Grilling Menus with us. Judging by the responses, anyone who was fortunate enough to attend these cookouts was well-fed by the end of the day. Let’s take a look at some of our favorite responses: Twenty-one of nique jim ’s closest friends and family were in for a treat over the weekend— five regional burgers including a Philly cheesesteak topped burger, Southwest-style, a pub burger, a black and blue topped with gorgonzola, and barbecue burger . Pretty impressive spread considering nique jim custom ground a unique blend of sirloin, brisket, and short ribs for the burger mix. Gregg used the long weekend to indulge in four nights straight of grilling. Friday began with beef tenderloin kebabs with red, yellow and green peppers, red onions and cherry tomatoes , followed by Saturday’s Memphis style baby back ribs , Sunday’s raspberry chipotle chicken wings , and finishing up with a Monday night meal of Italian sausage and corn on the cob . Katerina decided to use the copious amounts of cilantro growing in her backyard to make a marinade for these grilled shrimp with lime, cilantro, and ginger . Resident bread-baking expert …
This Post was extracted from Serious Eats
Read more from the original source: Weekend Cook and Tell Round Up: Let the Grilling Begin!
Tags: arnold-ziffel, cooking, cookouts, day, friends, grill, grilled-shrimp, grilling-menus, inspiration, Menus, result, shrimp, southwest-style, using-the-grill, weekend-cook
This personalized Lea cupcake is part of the “Amanda Loves” project , a daily project for 2010 of 365 days of inspiration (this is day 104 of 365) – via Flickr . Cupcakes have also made a few other appearances . Amanda writes: Lea is a darling girl with whom I work and I show my care for her by randomly personalizing baked goods by writing her name on them with icing. I enjoy giving her a little “happy” from time to time and I think she enjoys it as well!
This Post was extracted from Vegetarian Recipes Blog
Go here to see the original and read more: What better way to show your appreciation than with a personalized cupcake?
Tags: amanda, amanda-loves, appearances, baked goods, cupcakes, daily-project, darling-girl, days, flickr, inspiration, Loves, project, result, say it with cupcakes
Author’s Note: Over the weekend I sat down with Mark Ladner to talk about Molto Gusto , his newly released cookbook featuring recipes from Otto the West Village pizzeria that he opened with Mario Batali, where he likes to eat, what he cooks at home, and why we should all be eating and enjoying more vegetables. [Photographs: Robyn Lee] Where did you start cooking and when did you develop your passion for Italian cuisine? I started cooking very casual fast-food as a teenager summering on Cape Cod and worked at as a pizzaiolo in Harvard Square in Boston. I have an aunt that used to hand-make manicotti for special family gatherings which blew my mind. Who has been your biggest influence when it comes to cooking? I worked at the first incarnation of Todd English ’s Olives in Boston which was a 30-seat restaurant in a townhouse. We used a wood burning oven and a rotisserie which is where the inspiration for the pizza we make at Otto came from. Jean-Georges taught me about the importance of ratios over exact recipes when it comes to cooking. Can you tell us about your favorite cookbooks? I generally …
This Post was extracted from Serious Eats
See the original post here and read more: Meet & Eat: Del Posto’s Mark Ladner
Tags: Companion, concept, cookbooks, food, history, inspiration, italian, kids, politics, rotisserie, time, zanini
When I first embarked on this blogging journey, my intention was simply to catalogue the recipes that I made for my family and perhaps provide some inspiration to home cooks who find themselves stuck in a recipe rut. However, I was not prepared for the way that this hobby would bloom – okay, explode – into a passion. During the most unlikely times of day – walking the dog, blow-drying my hair,
This Post was extracted from Cookin’ Canuck
Read more from the original source: Blog Anniversary & My Top Ten Recipes
Tags: Cooks, family, first-embarked, inspiration, intention, perhaps-provide, recipes, result
The other day I found myself in the basement of San Francisco’s Anthropologie store. I’d fallen for the rose & tuberose solid Frazer Parfum on my way down, and was at the base of the grand staircase, looking at starlight rings and beaded necklaces, when a pretty lady, sitting with her daughter, smiled at me. A few minutes later she asked if my name was Heidi, and she said she knew me from my site – this site!… I’m so glad she said hello. It turns out we have quite a number of things in common, and I’m sure we could have talked about cooking, or photography, or places to visit for hours. Her daughter was a sweat pea and very patient with us. Anyhow, I feel like I left the house looking for a pair of black ballet flats, and ended up making a friend instead. It turns out she has a site too – and as I was looking through it, this lemon kale pesto with nutmeg jumped out at me. I had some beans soaking at home and decided to somehow weave the beans and the lemon pesto kale idea together. I deconstructed the kale pesto, and didn’t end up chopping…
This Post was extracted from 101 Cookbooks
See the original post here and read more: Pan-fried Corona Beans & Kale
Tags: anthropologie, beans, cooking, food, frazer-parfum, house, inspiration, left-the-house, pan-fried-white, result, san, soaking-at-home, weave-the-beans
Loading...
