Three Potluck Recipes / Collard Greens with Red Onion and Bacon / The Kitchn's Editor's Favourite Posts of 2009

Blog Post & Recipes: Potluck Recipes

Cauliflower Gratin ... Mushroom Pate ... Cranberry Sauce

Blog Post & Recipe: Collard Greens with Red Onion and Bacon

To kettle add broth, vinegar, brown sugar, red pepper flakes, and about half of bacon, stirring until sugar is dissolved.

Blog Post: Editor's Choice: Dana's Favorite Posts of 2009

One of the Kitchn editors picks her favourite posts of the year (and another editor picks hers, and another editor picks hers, and another editor picks hers, and here are the site's most popular posts of the year).

Ina Garten's Lemon Cake ... A Profile of Washed Rind Cheeses ... Whiskey Old-Fashioneds (With Really Good Fruit) ... Jamie Oliver's Chicken in Milk Recipe ... Tarragon-Strawberry Jam ... How to Make Pasta: Tips From My Italian Mother-in-Law ... Victoria Sponge Cake and What's the Difference? Clotted Cream, Devonshire Cream, Double Cream ... Our Food Lover's Guide [to some North American cities] series ... Acts of Kindness: Send Groceries Instead of Flowers ... Baking Soda and Baking Powder: Why Use Both? ... My Edible Escape: A Baguette Sandwich in Bayonne.

Roast Potatoes / Asian Style Bean Burger / Roast Goose

Blog Post & Recipes: Whose is the best roast potato recipe?

Vicky Frost tests three varieties of spud with four sworn-by recipes from celebrity chefs.

Blog Post & Recipe: Asian Style Bean Burgers

Red Kidney burgers infused with Asian flavors. With the temperatures in the mid 20s, a warm meal with familiar flavors was just perfect.

Blog Post & Recipe: How to Roast a Goose (and another Roast Goose recipe from Gordon Ramsay at the Times).

But remember that a goose is not a turkey, just as a duck is not a chicken. You don’t cook them the same way. And both ducks and geese are red meat birds – meaning the breasts of both need to be served medium-rare. That’s pink, or 140-150°F for those of you with thermometers.

Muffin-Cup Gratins / Black Pudding Choux Puffs / Chicken Stew

Blog Post & Recipe: Muffin-Cup Gratins

But these individual gratins take just half an hour to bake and come out perfectly crisp on top and done underneath, not to mention scaling seamlessly to any number, so long as you have the muffin tin to contain them.

Blog Post & Recipe: Black Pudding Choux Puffs

When I published the recipe on my Estonian site, then one of the readers mentioned that she replaced the chorizo with finely chopped black pudding and liked the result. I liked the sound of that, so nicked the idea, adding a spoonful of roasted onion flakes for an extra depth of flavour.

Article & Recipe: Chicken Stew

What makes this stew so heartwarming are the aromatic spices – fennel, clove, cinnamon and finally some rosemary, thyme, peppercorn and crushed pepper. If you want a vegetarian version, use some beans instead of the chicken, or just the vegetables.

How to Carve a Turkey

Blog Post & Picture Gallery: How to carve a turkey

In pictures: how to carve a turkey

And another article on the same subject: How to . . . carve a turkey

You will need a sturdy fork and a very sharp knife; a straight edge is best for poultry. Make sure your turkey has been basted throughout cooking and has rested for at least 15 minutes — this will make it more tender and easier to cut.

Suet / Mushroom Marsala Pasta / 25 Years of the LA Times' Favourite Recipes

Article: Suet's come to this: the perfect pudding fat

Suet fat is one of the key ingredients in Christmas pudding but, even in December, it's hard to find in Melbourne ... Dennis Miles at Hobson's Bay Old Style Butchery in Williamstown says he always has some suet on hand, but few people buy it.

Blog Post & Recipe: mushroom marsala pasta with artichokes

The only note I’d make about the flavor is that, though I enjoyed the subtle meatiness of the dish, I can see why others might want a little acid to brighten it up; if you find this to be the case, I think a tablespoon or so of lemon juice or a splash of balsamic added at the end might do the trick.

Article & Recipes: Opening the vault: 25 years of our best recipes

The L.A. Times Test Kitchen tests hundreds of recipes a year. So coming up with our favorite recipes of 2009 is not an easy task. As the L.A. Times Food staff winnows down the list to 10 favorites, we decided to throw open the vault of the "best of" lists from year's past.

The Top 12 Recipes of 1985 ...

The Top 12 Recipes of 1986 ...

Etc

Miso-Glazed Salmon / Make-Ahead Mashed Potatoes / Cooking Frozen Okra

Blog Post & Recipe: Miso paste makes a quick, savory seasoning for salmon

SHORTCUT COOKING: With the addition of a little mirin, this richly flavored Japanese paste turns into a great glaze

Blog Post & Recipe: Make-Ahead Mashed Potatoes

This recipe is fantastic because it calls for the potatoes to be made the night before and refrigerated. This isn't a gimmick because the potatoes themselves turn out creamy, fluffy and luxurious.

Blog Post & Recipe: Mix and Match Subzi

With hints re. cooking frozen okra.

A lot of people won't cook with frozen okra. For me, it is very rare to find good fresh okra so I can either embrace frozen okra or put up with an okra-free existence. I chose the former and have learnt to cook frozen okra in a way that it doesn't get slimy.

Grilled Cheese Sandwich with Apple Chutney / Friend Hardboiled Eggs / Balsamic and Lentil Bread

Blog Post & Recipe: Grilled Cheese Sandwich with Apple Chutney

I really like the way that sweet, tangy, hot and spicy chutneys work with the melted cheese in grilled cheese sandwiches and I enjoy them fairly frequently.

Blog Post & Recipe: Fried Hardboiled Eggs with Tomato Sambal (Telur Balado)

Fried hard-boiled eggs? How weird, right? But it’s quite a popular dish from Padang from West Sumatra. I quite like it with steamed rice which enhances the eggs’ special texture.

Blog Post & Recipe: Back to Basics ... with Man-Bread

Sure this fig, nut, and lentil bread sounds exotic and sophisticated first upon the ear, but a slight scratch below the surface reveals a substance possibly representative of the entire category of Food- at its most base requirement. Mortar like and gnarly in batter form, it bakes into a stout brick ...

Balsamic and Lentil Bread

Eggnog / Stuffed Squash / Cooking Parsnips

Blog Post & Recipe: Recipe Review: Homemade Eggnog

A fresh-tasting blend of cold milk, cream and eggs seasoned with sugar, vanilla and nutmeg and spiked with dark, rich liquor, homemade eggnog is a far cry from the cloying, chemical-laden stuff that comes from cartons.

Blog Post & Recipe: Stuffed Squash

Stuffed squash is really just a poshed up baked potato. But love filling the squash with leftovers, odds and ends from the vegebox, the end of a loaf of bread toasted and made into breadcrumbs, some slightly hardened cheese of lone slice of bacon .

Blog Post & Recipes: The unparalleled parsnip

There seems to be no end to the versatility of the parsnip. What's your favourite recipe?

I think roasting them, probably in oil, although I have a penchant for beef dripping or duck fat, brings out the best in a parsnip, and unlike the potato, there's not need for pre-boiling.

Mushroom and Tarragon Pithivier / No-Cream Penne / Roasted Brussels Sprouts with Bacon and Apples

Blog Post & recipe: Yotam Ottolenghi's mushroom and tarragon pithivier recipe

This rich, aniseedy pie needs only a leafy salad alongside. Serves six.

Recipe: No-Cream, No-Cry Penne

Remove the marinara from the heat. In a small bowl, stir about ½ cup of the marinara into the Greek yogurt until it is smooth, to temper it, then whisk the yogurt mixture back into the marinara in the sauté pan.

Blog Post & Recipe: The Bitten Word's Roasted Brussels Sprouts with Bacon and Apples

If you slice up Brussels sprouts, toss them in olive oil and roast them until they're nicely caramelized, they'll be a home run at your dinner table.

Add some chopped up apple to the pan prior to roasting? It'll be as if you won the World Series.

Add bacon with the apple? Well, we're all out of sports analogies, but the results will change your life.

Swiss Carrot Roll / Roasted Parsnips / Seeded Flatbread

Blog Post & Recipes: A Christmas carrot recipe

Swiss roll of Savoy cabbage and carrot

What are your feelings on carrots at Christmas? A must-have, and if so, how do you use them?

Blog Post & Recipe: Roasted Parsnips

Recently I had the pleasure of attending a fabulous class, taught by and in the home of local cooking maestra Evie Lieb. In the class we covered many dishes, but my favorite was the Roasted Parsnips with Horseradish-Herb Butter.

Blog Post & Recipe: Seeded Flatbread Recipe

The flatbread is made from white whole wheat flour along with pepitas, sunflower, poppy, and mustard seeds. You can pull the dough out paper thin or leave it a bit thicker, serve it straight or bake it with toppings. Whatever you like, really.

Saj Bread / Sourdough Bagel / Thai-Spiced Tomato Soup

Blog Post & Recipe: Saj Bread (recommended by Tastes Like Home)

Saj is a flat, soft bread. Baked on upside down iron. Beneath this iron a set of flame (I have used a normal skillet instead! to be honest it didn’t give the same shape but I got the same taste).

Blog Post & Recipe: Sourdough Bagels

If you're unfamiliar with the way bagels are made, the most characteristic thing you should know is that they are cooked in two steps: first you poach them in a pot of water, then you bake them in the oven.

Blog Post & Recipe: thai-spiced tomato soup

The ingredients, coupled with the time it takes to make this soup [fifteen minutes], make for a simple and comforting weeknight meal, an impromptu lunch friends, or a soothing supper if you’re stuck at home with a cold.

Risotto Recipes / Chelou Rice / Two Naan Recipes

Recipes: Risotto recipes

A collection of links to risotto recipes at taste.com.au.

Whether you like yours stirred to perfection or roasted in the oven, risotto is a guaranteed winner.

Blog Post & Recipe: Chelou Rice

Chelou rice is the most popular recipe in all of Iran. This fluffy rice taste great with just about anything ... And also never lift the cover from the rice, that tends to be the secret for this perfect rice.

Blog Post & Recipes: The Naan Bread Saga.

Through much tinkering and many failures I have come up with two versions that seem to work in my oven - the baked naan isn't quite as spectacular as the grilled naan but it is a bit easier to make.

Toad in the Hole / Christmas Ham / Sushi Hand Roll

Blog Post & Recipe: A Whole Lot of Toad

I would suggest that the image of a sausage poking its head out of crisped batter probably resembles a toad sticking its head out of a hole.

Blog Post: Hamming it up for Christmas

What's your favourite Christmas ham recipe?

Ratiocination
Nah to all your sticky, chemical-laden fizzy drinks - VODKA is what's required

Blog Post & Recipe: How To Make A Sushi Hand Roll

Dry your hands so the nori won't get soggy while you work with it. Place the nori shiny side down. Using the diagram that I drew above as a guide, put hanf of the rice on the nori positioned in one corner, lying diagonally. Add half of the filling.

Wild Mushroom and Goat Cheese Quesadillas w. Cranberry-Pecan Salsa / Chickpea Flour Pizza / Empanada Gallega de Atun

Blog Post & Recipe: Wild Mushroom and Goat Cheese Quesadillas with Cranberry-Pecan Salsa

Cranberry salsa! It’s a tiny revelation, like tasting strawberries with balsamic vinegar for the first time.

Blog Post & Recipe: Chickpea Flour Pizza – South Beach Diet Friendly

I am not sure whether to call this a pizza or a flat bread or a pancake with toppings. But I am going to go with pizza as that sounds the best. Feel free to call it whatever you like.

Blog Post & Recipe: Empanada Gallega de Atun

Basically, it's a yeast pastry (tinged slightly red with the help of the very special and wonderful smoked Spanish paprika powder, Pimentón de la Vera) that's encasing a moist and flavoursome tuna, egg and tomato filling.

Pumpkin Spice Bread / Berry Souffles / Thanksgiving Leftovers

Blog Post & Recipe: Pumpkin Spice Bread

A good texture and just the right amount of flavor. It is great toasted with some salty butter or a spoonful of apple butter.

Blog Post & Recipe: feel the fear and cook it anyway – how to become fearless in the kitchen

i. acknowledge your fear ... ii. feel your fear ... iii. ask yourself ‘what’s the worst that can happen?’ ... iv. then cook it anyway

4 ingredient berry souffles

Articles & Recipes: Gobble up these turkey leftovers and Turkey times two: Great dishes using leftovers.

Gobble: Four-Cheese Turkey Mac & Cheese ... Stir-Fry Turkey ... Artichoke Turkey Pizza ... Mediterranean Turkey Paella ... Turkey-Cranberry Quesadilla ... Warm Turkey Pita Sandwiches With Cucumber-Yogurt Sauce

T2: Turkey, Bacon and Granny Smith Apple Salad

Thanksgiving / Curry Chicken / Thanksgiving

Articles & Recipes: Thanksgiving

Recipes, how-to videos, slide shows and past Thanksgiving coverage from the Dining section on the Times Topics page.

Blog Post & Recipe: Curry Chicken Recipe (Kari Ayam)

Curry chicken is made with bone-in chicken traditionally, and curry leaves are used to infuse the curry with the intense fragrance of the curry leaves. My family love eating curry chicken with nasi kunyit (turmeric sticky rice) but I will have to share that recipe in the future.

Blog Post & Recipes: Thanksgiving Ideas

Though the turkey is the star of the show, I find that I spend more time thinking up what to do for sides and without great sides the turkey gets kind of lonely. A great Thanksgiving dinner is of course topped off with a great dessert and for a holiday meal it is acceptable t go all out!

Turkey Stuffing & Gravy Tips / Baste or Not? / Apfelstrudel

Blog Post & Video: Video: Turkey, Stuffing, and Gravy Tips from Anthony Bourdain

The key to moist turkey, according to Bourdain, is removing its legs ("dismembering a turkey is much like dismembering a human, actually...") and cooking them in a separate roasting pan from the breast.

Blog Post: The Perfect Turkey: Do You Need to Baste?

Dribbling hot pan juices over a roasting bird has always been one of the quintessential images of Thanksgiving. But in recent years, we've noticed some recipes for roast turkey are leaving this step out. That makes us wonder how necessary basting really is.

Article & Recipes: Nigel Slater's easy-to-make apfelstrudel

n Germany and Austria I have been offered cream, custard and ice cream with my hot strudel. It's a hard decision to have to make. I generally take it without any accompaniment then regret it

Chicken Korma / Apple Cranberry Pie / Swiss Chard & Sweet Potato Gratin

Blog Post & Recipe: Madhur Jaffrey's Chicken Korma

Here I have reproduced exactly the author's version of the Chicken Korma with Almonds in a Yogurt Sauce as in her memoir "Climbing the Mango Trees". She must have changed the recipe later to cater to a more western audience and a faster lifestyle. Try the original ...

Blog Post & Recipe: apple cranberry pie with honey-bourbon caramel

This pie is oh-ever-so-slightly more fussy than your regular apple pie in that you make the honey bourbon caramel before coating the apple slices. You will want, and I warn you here, to sit on your couch and lick the remaining caramel in the pot.

Blog Post & Recipe: swiss chard and sweet potato gratin

I won’t lie, Swiss chard can be a real pain to prep, what with the rib-separation and rendering of unfathomable volumes down to a few measly cups of cooked greens. I like to chop, wash and dry mine the day before, but if you’re especially in a rush, I see no reason you can’t swap pre-washed (3 pounds) or even frozen spinach (about 5 to 6 cups).

Roast Any Vegetable / Rabbit in Mustard Sauce / Thanksgiving Q&A

Blog Post: How To Roast Any Vegetable

Here is a simple formula to start with when thinking about roasting vegetables. With practice, you'll tinker with the elements and find your own way.

Blog Post & Recipe: Rabbit in Mustard Sauce

And the technique is very familiar to me, not so much from my cooking experience as my eating experience--this is the way my dad cooks--cooking meat stovetop and making a pan sauce.

Blog Posts: Diner's Journal: posts tagged with Thanksgiving

A Q&A session at the New York Times website.

Q.How to have a crisp, well-browned skin without drying out the meat?
Tate2, McLean, Va.

A.There are a couple of fail-safe ways to get a nice, crisp skin on your bird. The first is ...

Braised Belgian Endives / Roasted Carrots / Roti

Recipe: Braised Belgian Endive Recipe

A cousin of chicory, underappreciated endive also has a slightly bitter taste. Here it is braised with sweet butter and a touch of sugar to balance out any bitterness

Blog Post & Recipe: Roasted Carrots, by Pastor Ryan

This recipe might just have a new record for lack of ingredients needed. Fresh Carrots and Fresh Thyme. With their powers combined, they’re unstoppable. We’ll also need some of this magical elixir: [olive oil]

Blog Post & Recipe: Roti

Roti is generally defined as Indian flat bread made with whole wheat flour(atta). No rising agents are used for the dough as roti is unleavened flat bread. Unlike bread, roti is usually eaten fresh, when I say fresh that means dough can be prepare in advance kept in the fridge & at the time of lunch/dinner roti is rolled & cooked.

Turnip Gratin / Pumpkin-Apple-Pecan Pie / 101 Thanksgiving Ideas

Blog Post & Recipe: Turnip Gratin

... a casserole layered with thinly sliced, tender turnips, onions, bread, and bubbly browned Gruyere cheese.

Recipe: Cakespy: The Pumpkin-Apple-Pecan Pie

It happens every year: that delicious dilemma at the dessert table when you have to decide between the three titans of Thanksgiving treats: pumpkin, apple, or pecan pie? But what if they could be combined into one triple threat, a veritable Turducken of a Thanksgiving pie?

Recipes: 101 Head Starts on the Day (via metafilter)

For cooks, most Thanksgiving problems are brought about by the sheer number of dishes competing for the stove: It’s not easy to roast a turkey and sweet potatoes for 20 at the same time. The best solution is to make food in advance, like one of the dishes that follow.

RELISHES, CHUTNEYS AND JAMS ... SOUPS ... STUFFINGS AND GRAINS ... VEGETABLE SIDE DISHES ... SALADS ... BREADS AND CRACKERS ... DESSERTS

Thanksgiving Thigh & Chips / Lentils & Beans / Japanese Pork Belly

Blog Post & Recipes: Never Too Early for a Thanksgiving Preview

These are plump turkey thighs ... They roast nicely and because it's dark meat, they stay moist.

Article & Recipes: Nigel Slater's lentil and bean feast

History shows that we are not good at the humble bean unless it comes in a turquoise tin with sweet tomato sauce.

BUTTER BEANS WITH MUSTARD AND TOMATO ... SAUSAGE AND LENTIL SUPPER

Recipe: Recipe: Japanese Braised Pork Belly (Buta no Kakuni)

Tender and fatty, the pork belly is simmered for a few hours in a broth of sake, mirin, soy sauce, and other ingredients until it falls apart and the fat is silky. It's a very simple dish that requires little preparation

Teatime Baking / Savoy Cabbage Pasta / Turkey Stuffing

Article & Recipes: Hugh Fearnley-Whittingstall's teatime treats recipes

Crumpets ... Muffins ... Potato farls

Blog Post & Recipe: A Wintery Pasta

It’s one of my favourite winter recipes though as, aside from being really tasty, the greens and herbs and brown pasta give this dish a really wholesome feeling.

Savoy Cabbage, Anchovy and Herb Pasta

Article & Recipes: A Stuffing Strategy Grandma Understood

Spiced Apple-Sausage Stuffing with Cranberries and Brandy ... Lemon Barley Stuffing with Shiitakes, Hazelnuts and Chive Butter ... Shrimp and Roasted Sweet Potato Hash Stuffing

Cast Iron Pan / Apple-Brined Turkey / Three Thanksgiving Recipes

Blog Post: the original green cookware

Do you want a definitive guide to washing your cast iron pan?

Nlog Post & Recipe: Apple-Brined and Smoked Turkey

A 24-hour brine of salt, brown sugar, apple juice, oranges, ginger, cloves, bay leaves and garlic imparts a subtle, yet complex, flavor that's hard to put your finger on ...

Articles & Recipes: three pages at the L.A. Times: Food editor Russ Parsons on the turkey everyone loves, Creamy mashed potatoes, and Pear-blackberry pie.

Inspired by the chicken-cooking technique of my friend Judy Rodgers, chef and owner at San Francisco's Zuni Cafe, it couldn't be simpler: You just salt the turkey a few days in advance, give it a brisk massage every so often to redistribute the salt, and then roast it.

Chickpea Soup with Spices / Sloppy Joes / Bánh Mì

Blog Post & Recipe: Aromatic chickpea soup with sumac, cumin & turmeric

- don't overcook your chickpeas: they really taste so much better when the soup has a somewhat "coarse" consistency - a bit of bite, really.

Blog Post & Recipe: Sloppy Joes

The trick to this recipe is to brown the meat well, on high heat. Don't crowd the pan, work in batches, and don't stir the meat until it is well browned on one side.

Blog Post & Recipe: Bánh mì

Bánh mì (literally sandwich on French bread) originated mid-century in Vietnam, then under French colonial rule. At first, it was a luxurious foreign import, a baguette lined with cured meats, butter and cornichons. But after France’s ignominious retreat post ‘54 it was transformed into a thoroughly local, immensely popular, cheap meal.

Poach Pears / All About Oats / Kohlrabi

Blog Post: How to Poach Pears

Be sure to start with firm, ripe pears.

Article & Recipe: All about oats

Steel-cut oats ... Large-flake rolled oats ... Quick-cooking rolled oats ... Instant oatmeal

Oat-rich cake. (This is an oat-rich, chocolatey cake that's moist and delicious.)

Blog Post: With fall kohlrabi, bigger doesn't mean bitter

If you haven't tried kohlrabi yet, you should ... [What to] Look for ... When [to buy it] ... To store ... Basic preparation: Sever the stems and leaves and use a peeler to shave off any leathery skin where the stems meet the bulb ...

Make Milk Foam / Fried Onion Slices / Beet Rosti

Recipes: How to Make Milk Foam (Without a Frother or a Machine!)

The title is not quite accurate. They want you to use a microwave.

1. Find a jar with a lid and fill it with as much milk as you normally like in your coffee (or other hot beverage!).

Vlog Post & Recipe: Fried crisp onion slices

A lot of Asians like toasted garlic bits for garnish. Not as popular nor as well-known but equally delicious are fried crisp onion slices. You can buy these in jars but there’s no reason why you cannot prepare them at home.

Blog Post & Recipe: Beet Rosti With Rosemary.

This thick beet pancake — which I learned 20 years ago from Michael Romano — is cooked slowly until the beet sugars caramelize and a crunchy, sweet crust forms. It’s a lovely, unusual and versatile side dish, good with braised meats or grilled food. Served with a salad, it can even be a light dinner.

Lamb Meatballs & Collard Dolmades / Grape Focaccia / Chicken Meatballs

Recipe: Lamb Meatballs and Collard Dolmades

Combine bulgur with lamb, onion, garlic, cumin, mint, salt and pepper. Shape into 1-inch meatballs, handling mixture as little as possible.

Blog Post & Recipe: Grape Focaccia with Rosemary (+Autumn)

The sweet concord grape flavor is nicely balanced by the rosemary and sea salt. This would be great with some nice cheese and a glass of wine or as an afternoon snack with tea.

Blog Post & Recipe: baked chicken meatballs

Gourmet suggests you serve these with pepperonata, a marinated roasted red pepper antipasto. We enjoyed it, but don’t think it’s in any way mandatory to get the most out of your meatballs. One cooking note, should you choose to make it at home: I’d suggest roasting the peppers whole — rather than in strips — and peeling them before slicing them for the dish.

Crunchy Spring Rolls w. Tofu / Perfect Gravy / Honey-Glazed Leg of Lamb

Blog Post & Recipe: Crunchy Spring Rolls with Tofu & Shiitake Mushrooms

Leave the stem on. It will hold the [napa] cabbage together and make it easier to slice.

Recipe: The chemistry of perfect gravy (via The Food Section)

Chemist, author and roast dinner expert John Emsley has issued a new recipe for nutrionally-balanced, chemically-perfect and extremely tasty gravy in the tradional [sic] fashion… sort of.

Blog Post & Recipe: Honey-glazed, herb-crusted whole leg of lamb

Now, here’s the most important part. After taking the lamb out of the oven, let it rest uncovered for about half an hour before cutting. Resting allows the juices to settle and for the meat to re-absorb the juices so that they don’t drip off when the meat is cut. Ergo, you get moist meat.

How to Store Food / Thai Pumpkin & Chicken Curry / Maslin Soda Bread

Article: How to store foods properly to be safe

Keep olive oil and nut oils away from light ... Rotate your stock ... Cabinets and pantry ... And in the refrigerator/freezer ... Keep spices away from heat

Blog Post & Recipe: Thai Pumpkin and Chicken Curry (via Saveur)

I also added extra Bird's Eye Chillies at the end of the cooking to give that extra kick of wake-me-up and for my chilli-crazy brother who visited me so early in the morning on Friday

Recipe: Dan Lepard's maslin soda bread recipe

For All Saints' Day tomorrow [in the UK], a simple, earthy bread seems right. I've borrowed a very old flour mixture for this recipe – maslin flour, traditionally milled from wheat, rye and possibly some stray oats and barley.

Angel Biscuits (US) / Roast Lemon Garlic Chicken / 10 Ingredients

Blog Post & Recipe: A Backup to Bakewells (via The Kitchn)

As the name implies, angel biscuits are light and fluffy, and they get that way with yeast. Be warned, the yeast needs a little time to work, so plan ahead.

Angel Biscuits

Recipe: Moroccan touch to a roasted bird

Roast chicken with olives and lemon is a Moroccan specialty, and this simple version is a personal favorite ...

Roast lemon garlic chicken with olives

Article: Talk of the table

On your behalf we asked 10 top Melbourne chefs what ingredients were setting their culinary antennae a-quiver. What unique products they were loving right now, and precisely how they use them.

Turkish black chilli ... Popcorn shoots ... Vanilla bulbs ... Tonka beans ... Polish fine barley ... Myoga ... Sea parsley/sea celery ... Korean aged black garlic ... Bastourma ... Jicama

l’Escaoudoun / Chicken Stew / Purple Food

Blog Post & Recipe: Sweet Onion Pork Stew - l’Escaoudoun - a Gascon Specialty

My favorite French ‘pulled pork’ is called l'estouffade or l'escaoudoun in the Gascon patois. ... Once it cooked in the sweet onion sauce for a two hours, I ladled the sauce pork into large canning jars.

Blog Post & Recipe: cazuela(?) - maybe just call it a chicken stew

I decided to just go ahead and alter the recipe to the best of my ability, and what I ended up with was very tasty. I can't say it was distinctly Chilean- I don't think I've ever had Chilean food but what I came up with was your pretty standard chicken soup with some extras that made it more fun.

Blog Post & Recipes: Purple Pleasures, Purple Dinner

I wanted some really really purple food. Finally I settled on Fran’s recommendation of trying Cauliflower Rice. It was the perfect way to feature some of the purple cauliflower ...

Cauliflower Falafels ... Tahini Sauce ... Cauliflower Rice ... Fried Cabbage ... Dukkah Roasted Eggplants and Beetroot ... Purple Passionate Pine Pom Juice

Chana Masala / Tabbouleh / Two Portuguese Dishes

Blog Post & Recipe: Spice up your life: Chana Masala

Ok, I know: chana masala does not necessarily require an entire day of stewing and futzing; unlike many curries, it is possible to build an acceptable depth of flavor in less than an hour. I, however, wanted to see what happened when it received the full treatment.

Blog Post & Recipe: Floyd’s Tabbouleh

Looking through [Keith] Floyd’s books there were lots of things I hadn’t tried and was intrigued by and more that I had made and enjoyed. Plenty of options then. In the end I settled on a simple tabbouleh not only because there are still plenty of good tomatoes around but also as it was the first Floyd recipe I ever made.

Article & Recipes: The New Portuguese Table: Exciting Flavors from Europe’s Western Coast

It was while sitting around the dinner table of my friend José Vilela, eating falling-off-the-bone partridge escabeche with a spice profile that unmoored the dish from its traditions, that I felt an internal crowbar-pop that finally freed me.

Featured recipe

* Sweet Lemon and Black Olive Wafers
* My Family’s White Beans and Sausage

Egg Fried Rice / Fig Tart with Caramelized Onions, Rosemary & Stilton / Pommes de Terre Boulangère

Recipe: Allegra McEvedy's weekly recipe: Egg fried rice with ginger-dressed broccoli

... it's such a simple, fragrant eat that in China, often a bowl of egg fried rice is served as the last dish of around 14. This is also a good way to use leftover rice (no more than a day old though). Let's face it, we're all guilty of cooking too much rice sometimes.

Blog Post & Recipe: fig tart with caramelized onions, rosemary and stilton

... a heap of fragrant, golden-brown [onions]. A bit of sharp cheese doesn’t hurt either and a few slivers of fresh figs accentuate the onions. Add some buttery puff pastry in the mix, bake it until flaky and golden. As a piece de resistance, drizzle a bit of your best honey ...

Blog Post & Recipe: Diner's Pommes de Terre Boulangère

What the chef does is make a panful of caramelized onions with thyme, and then he deglazes the pan with vinegar, lets it get all syrupy and wonderful. The onions turn silky-sweet, herbal and pungent ... in a different pan, you fry up a bunch of parboiled potatoes until they're brown and crispy and hot hot hot. Then you mix the vinegary, silky-sweet onions with the crispy, hot potatoes and sit down very, very quickly to eat them.

Coconut Dhal / Milk Soup / Expand your Repertoire

Blog Post & Recipe: SriLankan Coconut Dhal

Although the soup has some sugar in it, it's more of a "savoury" soup, served as a meal on its own, preferably with some ham sandwiches on the side.

Blog Post & Recipe: Estonian Milk Soup with Pasta Shapes

I must say here that I am not a great dal person and avoid it most of the times,but can vouch for the taste of this dal.Thanks, Maninas for the hearty recipe.

Article: How to expand your cooking repertoire

GET THE BASICS RIGHT ... TEST FOR RELIABILITY ... SEARCH FOR RECIPES ... TRAVEL THE GLOBE [read non-British cookbooks, she means] ... MAKE IT AN EVENT ... TROUBLESHOOTING ... EMBRACE CHANGE

Curried Butternut Soup / Turkey Chili / Prawn Phở

Blog Post & Recipe: Curried Butternut Soup

Every October I make batches of this gorgeous and golden soul warming soup. The secret is- use ripe flavorful squash. Choose a squash with firm golden-tan skin. The squash should make a hollow ring when thumped.

Blog Post: Move on by, purists: Turkey chili satisfies

Purists would argue that using turkey in chili is heresy. They'd also rally against beans. Real chili is about beef, they say, and lots of it. But we want a packed-with-flavor meal that doesn't pack our arteries, thank you very much. If that means straying from tradition, so be it.

Blog Post: Bazille's Prawn Phở

Phở is a beef and rice noodle soup from North Vietnam. ... The soup is customised by the customer with a variety of garnishes and in Vietnam a species of peanut worm, sá sùng, is added to sweeten the broth as well as a pheromone extract from the giant water bug to lend a spicy note. Phonetically the word Phở is thought to have originated from the French word feu meaning fire.

Swede Tart / Steak Slice with Lemon & Thyme / 10 Pumpkin Dishes

Blog Post & Recipe: Swedeaphobia Cure

Here is a delicious recipe for one of UK’s most unpopular vegetables.

The blogger doesn't name the recipe, but it looks like a savoury swede/rutabaga tart with a layer of crumbs on top

Blog Post & Recipe: Have you ever marinated your meat after cooking it?!

Nigella's Steak Slice with Lemon & Thyme

Serve up the sliced steak with a bit of the marinade drizzled over the top. And your au naturale sweet potato...with just a slathering of moisturizer.

Blog Post & Recipe: Top 10 Pumpkin Dishes

Pumpkin Pie ... Pumpkin Puree ... Toasted Pumpkin Seeds ... Pumpkin Pie Milkshake ... Pumpkin Pie Ice Cream ... Pumpkin Caramel Cheesecake Turtle Bread ... Pumpkin Butter ... Pumpkin Pie Cheesecake ... Savoury Pumpkin Pie (Kolokithopita) ... Pumpkin and Black Bean Soup

Pumpkin & Carrot Roll / Daoud Basha / Vegetable Recipes

Recipe: on a roll

Pumpkin and carrot roll

Blog Post & Recipe: Daoud Basha

This is an irresistible meatball filled with spices and cooked in tomatoes. An amazing combination over rice. Daoud Basha is popular all over the Middle East.

Article & Recipes: Simon Hopkinson: vegetable recipes

[Hopkinson's] 1994 book, Roast Chicken and Other Stories, was voted the most useful cookery book ever. The resulting publicity catapulted it into the bestseller charts where it briefly replaced that season’s Harry Potter in the top slot.

Petit pois à la française ... Cheese-crusted fried parsnip strips with romesco sauce ... Cauliflower cheese ... Parsley, radish and celery salad with capers ... Grilled aubergine 
with pesto

Scallion Tart / Pumpkin Cornbread / Gyoza

Blog Post & Recipe: Scallion tart: the everything dish

It’s easy, easy like making Playdoh cups. All you have to do is have the ingredients in the house and 35 or so minutes to cook in.

Blog Post & Recipe: Pumpkin Cornbread

It might not surprise you that my favorite cornbread is a) healthy and b) involves pumpkin. It's very moist and slightly sweet, and goes well with just about any chili I can think of. A bit of cinnamon gives it a hint of earthy, sweet spice that makes a really nice compliment to a meaty, spicy chili.

Blog Post & Recipe: Gyoza Recipe (Japanese Pan-Fried Dumplings)

My most recent adjustment to the gyoza recipe is in the technique I use when mixing the filling. In Elizabeth Andoh’s cookbook, Washoku, she describes a method that helps tenderize the meat and helps hold the filling together. She explains that it’s “a bit like baseball practice” because you are gathering the filling into a ball and throwing it back into the bowl repeatedly.

Poached Eggs / Fish Ball & Lettuce Soup / Oxtail Pho

Blog Post: Poached eggsactly right

Cooking fans are experimenting to find the perfect way to poach eggs, reporting back online. But what works in your kitchen?

Blog Post & Recipe: Street Food of Hong Kong: Vegetable-n-Fish Soup

The authentic version adds with a lot of white pepper and sesame oil, but now I'd like to try another version that skips the two, but put into arugula to maintain a peppery taste in soup.

Recipe of White Fish Ball, Lettuce and Arugula Soup (for 2 persons)

Blog Post & Recipe: Phở Đuôi Bò (Vietnamese Noodle Soup with Oxtail). There's a follow-up post here.

Phở bò is a Vietnamese beef noodle soup; phở đuôi bò is one made with oxtail ... I like my phở broth silky with gelatin but not slick with grease, so I skim the fat pretty aggressively. To cut down on skimming efforts and to allow flavors to fully develop, I give myself a couple of days to build the broth.

Muffins / Asian Greens / Sour Cream Chicken Enchiladas

Blog Post & Recipe: Simple English Muffins

A English Muffin is a yeast leavened bread always dusted with cornmeal.

Blog Post: Know Your Asian Greens

As with most greens, these can be steamed, stir-fried, stewed, braised, chopped and cooked in dumplings, and cooked in soups. In this post, I'll demystify some of them for you.

Blog Post & Recipe: Sour cream chicken enchiladas

The sour cream enchiladas were stuffed with shredded chicken that had been spiced with generous amounts of salt and black pepper, a simple blend that still had flavor. The sauce itself was a creamy blend of sour cream and chicken broth. A few pickled jalapenos were added, yet they provided more color than fire, as all that cream mitigated any heat.

Baked Halloumi / Baked Feta / Cooking Pasta

Blog Post & Recipe: Baked Halloumi

Baked Halloumi with Honey and Thyme

Blog Post & Recipe: Baked Feta

A thick slice of feta is baked with some oil and herbs and vegetables and then eaten warm from the oven. We enjoyed this with a giant salad and slices of crusty baguette.

Article: How to cook pasta

Matthew Fort offers the benefit of his long experience of cooking pasta below

Plus, click here for our interactive guide to types of pasta and links to a dozen classic recipes from the Silver Spoon pasta book and let us know what you think over here on the food blog

Dijon Chicken Stew with Potatoes & Kale / Meatballs / Meatballs in Tomato Sauce

Blog Post & Recipe: Scratching the Itch

I made a chicken stew with Dijon mustard and kale a few years back [and today] I decided to tweak it and use up what I had in the kitchen already. That meant onions, boneless chicken breasts and baby spinach, with a squirt of whole grain mustard and a pinch of thyme for good measure.

Dijon Chicken Stew with Potatoes and Kale

Article & Recipes: Having a ball

To prevent meatballs from falling apart you will need some fat content or the addition of a binding ingredient such as egg, breadcrumbs, rolled oats or flour. Cold wet hands are an advantage when rolling the meatballs as this prevents the mixture from sticking to your hands.

Basic meatballs ... Lemon and parmesan chicken balls ... Fennel and pork meatballs ... Lamb meatballs ... Swedish meatballs

Blog Post & Recipe: Totally Tender Meatballs in Tomato Sauce

Here's our go-to recipe for tender, flavorful meatballs with garlic, rosemary, and onion — broiled until brown and crunchy on the outside

A Healthy Breakfast / Turkey Vegetable Dill Pie / Sweet Potato Gnocci

Blog Post: 7 secrets to a healthy breakfast

i. Make it yourself ... ii. Prepare in advance ... iii. Choose wholegrains ... iv. Add extra fibre ... v. Have an avo’ ... vi. Use fruit for natural sweetness ... vii. Yoghurt

Blog Post & Recipe: Turkey Vegetable Dill Pie with Chive Biscuit Crust

This is a great way to use up leftover turkey from Thanksgiving, and can easily be adapted for chicken. The flavours of the stew are comforting and traditional, while the biscuits are crisp on top and almost dumpling-like where they meet the stew.

Blog Post & Recipe: sweet potato gnocchi

Because these gnocchi are made with sweet and regular potatoes, and there are a few things I've learned that I'd like to share with you. First, is that it's very important to use the right potatoes - Russets have a high amount of starch and lower amount of water, compared to their other spud cousins - and that's exactly what you want - a nice, starchy potato. Sweet potatoes, however, are much more moisture-laden ...

Some Bread Sites

Blog: Wild Yeast

I am currently a student in the professional bread and pastry program at SFBI.

Blog: A Year in Bread

What could be more satisfying than the simple yet magical process of baking your own bread?

Website: The Fresh Loaf

Welcome to The Fresh Loaf, a community for amateur artisan bakers and bread enthusiasts. This site contains featured recipes, lessons, book reviews, a community forum and recipe exchange, and baker blogs.

Blog: Toxo Bread

Some of my favourite things about baking bread are being able to decide exactly what to put in it, and how I want it to turn out (or attempt to control the latter, anyway). These also happen to be my labmates’ favourite things about my baking too

Blog: The Knead for Bread

It’s amazing what you can put into a bread. If you think about it, what ever you put in a sandwich you can put into a loaf of bread. Well … Ok, maybe not meatloaf. That would not make a good bread.

Blog: King Arthur Flour: Baker's Banter

Bread is a wonderful thing to share. The following recipe came to me via a surgical nurse at our local hospital. As we chatted prior to my shoulder surgery, we discovered our mutual devotion to bread.

Blog: Ye Olde Bread Blogge

It has been common practice in German bakerys to soak the bread from the preceding day and mix it with the new bread dough. Not only a moneysaving decision: the soaked bread makes the crumb moister, and extends the loaf’s shelf life.

Blog: The Yumarama Bread Blog

Recently upgraded from a plain web page to a blog just so that some people who’ve wanted to follow along and/or make sourdough themselves could see what was up and also get to post comments and ask questions so that it’s not such a one-direction “class”.

Blog: Bao/Bread

The texture of the bread is tighter than using whole wheat. Also the taste of rye was not strong enough. Maybe I should use rye sourdough instead of white one if I have it? Or ferment the dough for longer time without the commercial yeast? Anyway the original version with whole wheat flour does taste very good, especially the roasted hazelnut and prune

I've added these to the bottom of the sidebar.

World Bread Day / Mexican Baked Eggs / Gravadlax

Blog Post: World Bread Day

Bake or buy a bread, take pictures (if possible) and blog about it on Friday, 16th October 2009. Just one entry per blog, please.

Blog Post & Recipe: Recipe for Mexican Baked Eggs with Black Beans, Tomatoes, Green Chiles, and Cilantro

For sure it was the Tuscan Baked Eggs I made last summer that got me thinking of eggs baked in tomato sauce but I have no idea what inspired me to try simmering the tomatoes with black beans and spicy green chiles.

Blog Post & Recipe: Gravadlax and how to make it

'Gravad lax' is Swedish for 'cured salmon' and harks back to the time when fishermen would save part of their catch by burying it in the beach. Presumably the salt in the sand had a preservative effect and a degree of fermentation held off decomposition for a while. Today, things are a little better organised. Nobody's suggesting you should bury your salmon in the garden, but you can entomb it in a salty rub, some cling film and a fridge for a couple of days and produce something magical.

Beet & Coconut Curry / Brandade / Butter & Brioche

Blog Post & Recipe: Roasted Beet and Coconut Curry

I added a bit of raw beet to the curry along with the cooked beet for a bit more texture. I used my beet greens in a previous recipe, but if you have them, I highly recommend you include a small bunch near the end of the cooking time.

Blog Post & Recipe: Word of Mouth: Brandade

Originating from the south-central French regions of Languedoc and Provence, brandade is a simple, yet hearty spread made of salt cod, olive oil, and milk. Sometimes garlic or potatoes are added.

Blog Post & Recipe: A Butter Tip-Sheet + A Recipe for Brioche

The recipe is linked to the last paragraph.

The acid in butter is less talked about than the fat, but it's no less important in terms of taste and the way it works with dough. In fact, a butter rich in lactic acids will have a very different taste from 'regular' butter, a taste which comes from 'culturing' or fermenting the cream before it is churned into butter.

Turkey Shepherd's Pie / Kaiser Rolls / Roast Meat

Recipe: Turkey Shepherd's Pie With Mashed Sweet Potatoes

To prevent the filling from bubbling out of the pan and on to the bottom of your oven, set the shepherd's pie on a baking sheet before cooking.

Recipe: Parmesan Kaiser Rolls Recipe

These rolls, sometimes called Vienna rolls, are the go-to bread for a thick, juicy burger or a deli sandwich stuffed with all the fixings. This version incorporates a slightly easier shaping technique and a touch of Parmesan ...

Recipes: How to roast like the French

French chef Stéphane Reynaud has rustled up delicious roasts, from perfect roast beef to a spot-on rack of pork.

STUFFED LAMB SHOULDER ... FOUR MORE IDEAS FOR STUFFING LAMB SHOULDER ... ROAST RACKS OF LAMB WITH PISTACHIOS ... ROAST LAMB SHOULDER WITH CUMIN ... ROAST BEEF ON A BED OF ONIONS ... BORSCHT-STYLE ROAST BEEF ... FOUR SAUCES TO GO WITH BEEF ... RIB ROAST WITH COARSE SALT ... ROAST CHICKEN PLAIN AND SIMPLE ... ROAST PORK, PLAIN AND SIMPLE ... ROAST RACK OF PORK WITH FIGS ... ROAST PEPPERS STUFFED WITH ROAST PORK ... TOMATOES STUFFED WITH ROAST MEAT

Chicken Mug-Pies / Pot Roasted Chicken / Fennel & Olive Pasta on a Fried Egg

Blog Post & Recipe: Chicken Mug-Pies

I baked all of them at once, and refrigerated half for another night, covered in foil; they reheated nicely in the oven at 350F for 20-30 minutes, keeping the foil on to protect the crusts from over-browning.

Blog Post & Recipe: Pot Roasted Chicken for Rainy Autumn Days

I used to make it in a Crockpot when I was very busy and it would cook all day until we needed it. Nowadays I don’t have such a thing and I’ve reverted back to the way my grandmother would have cooked it, in a heavy covered Dutch oven.

Blog Post & Recipe: Fennel & Kalamata olive pasta on fried egg

Thick bucatini pasta coated in a sweet red sauce and topped with diced kalamata olives and sautéed fennel. Served on top of a perfectly fried egg! The yolk adds so much to the flavor of the red sauce.

So the trick to making sauce that tastes like it’s been simmering for hours is to cook it down to a thick pasty texture and then rehydrate it by adding a ladle or two of starchy pasta water to the pan. You should also use tongs ...

Sautéed Calf’s Liver / Garlic Soup / Five Cheesy Bread Recipes

Article & Recipe: Reunion With a Rich Old Friend

... I went with the traditional pan sauce of bacon and onions. Liver cooks speedily, so I started my onions and bacon first. I stirred in some shredded radicchio for color and as a way to put more vegetables into the meal.

Sautéed Calf’s Liver with Bacon and Radicchio

Blog Post & Recipe: Richard Olney's Garlic Soup Recipe

I've worked my way through a stack of garlic soup recipes over the years. Some clipped from magazines or torn from newspapers, others scribbled in shorthand on scraps of paper. It is a delicious realm of soups, and there have been plenty of notable bowls amongst them. To that extent, I thought I'd share the one I love most.

Blog Post & Recipes: Savory, Cheesy, Quick: Five Bread Recipes

Do you have any favorite quickbread recipes?
• 1 Cheese, Rosemary & Potato Loaf, from Jane Hornby/Good Food
• 2 Bacon-Cheddar Quick Bread with Dried Pears, from Dorie Greenspan/Bon Appétit
• 3 Basic Beer-Cheese Bread, from Cooking Light
• 4 Cheddar-Corn Spoon Bread, from Martha Stewart
• 5 Gruyère and Rosemary Cake, from Yotam Ottolenghi/The Guardian

Make Pulled Pork in the Oven / Chashu / Chickpea Soup

Blog Post: How to Make Pulled Pork in the Oven

Nothing with “2 liters of Coke” as an ingredient could possibly be classified as healthy. But since I doubt you’ll be eating this every day, I’m not that worried.

Blog Post & Recipe: Japanese Chashu

Chashu is a dish made of fattier cuts of pork that are braised over low heat for a very long time. The low, slow cooking, renders out the fat while turning the tough collagen in the meat into gelatin which keeps the meat moist while making it meltingly tender.

Blog Post & Recipe: chickpea soup

Essentially, the chickpeas, onions, and garlic get plunked in a pot, and covered with liquid. It could even be made in the slow cooker. Then heat, wait, and eventually, purée. The most time consuming part is getting the chickpeas puréed at the end to create a beautifully silky product.

Deep Fried Anchovies / Wine-Stewed Prunes / Vietnamese Lamb & Noodles

Blog Post & Recipe: Deep Fried Anchovies with Chilli & Preserved Lime Mayo

“You can cook them just like whitebait” the fishmonger advised. “Really?” I countered, “their heads look a bit big to eat.”

Vlog Post & Recipe: wine-stewed prunes & mascarpone

When at the end of a long day, I can sink into my couch holding a bowl of these prunes in my hands, I don't even think of shorter daylight hours ...

Blog Post & Recipe: Vietnamese Lamb and Noodles

The noodles were treated to the marinade the lamb had been sitting in [...] The marinade had created very succulent chops thanks to the lime, with the slight sweetness to it melding seemlessly, and beautifully, with the chilli and soy flavors bringing up the rear.

Ricotta tart / Homemade Ketchup / Dashi-Simmered Eel.

Blog Post & Recipe: The new vegetarian: Ricotta tart

Think of this as a savoury baked cheesecake, only not as rich. It is brilliantly light, in fact, and would make a wholesome lunch with a leafy salad.

Blog Post & Recipe: Homemade Ketchup and French Fries

I settled on a recipe by Hugh Fearnley-Whittingstall. He's the mastermind behind Britain's River Cottage, a series of TV shows and books. His enthusiasm for ketchup is infectious.

Blog Post & Recipe: The Nasty Bits: Dashi-Simmered Eel

In Shanghai, eel and pork are common combinations in a red-braised dish. I prefer to use dashi in place of water and sake in place of Chinese rice wine. Perhaps it's all the umami from the kelp in the stock, but a Chinese red braise never quite tastes as savory to me as that made with dashi.

Dashi-Simmered Eel and Pork

Chinese Pork Dumplings / Moo Tod / Nasi Goreng

Blog Post & Recipe: Chinese Boiled Pork Dumplings

Salting and squeezing the water out of the cabbage is essential. It prevents your dumplings from being too soggy!

Blog Post & Recipe: moo tod: fried pork

The dish is actually meant to accompany with other spicy dishes like spicy curry to balance the favours., especially the spiciness. That’s the main reason why it has never been a Star in Thai food. I guess another reason is because it’s too simple. At times, simplicity is the best.

Blog Post & Recipe: Nasi Goreng Recipe (Indonesian Fried Rice)

... this nasi goreng is the Javanese version of fried rice [...] a truly authentic nasi goreng Indonesia is plain and simple, consisting of leftover rice stir-fried with a flavoring paste. Ingredients such as shrimp, meat, and vegetables are rarely, if ever, added to it…

Parmesan Polenta with Mushroom Fricassee and Poached Eggs / Rosemary Oatcakes / Okra Curry

Blog Post & Recipe: Northern Comfort: Parmesan Polenta with Mushroom Fricassee and Poached Eggs

It’s about giving the finger to the hard angles of 21st century life and enjoying something unabashedly slow, calm, and soft.

Blog Post & Recipe: British Cheeses and Rosemary Oatcakes

I even made some mini oatcakes incredibly easy to make nutty but not too crumbly, not sure why it has never occured to me to make something like this before much quicker than bread, they are cooled and ready to eat in 10 minutes.

Rosemary Oatcakes

Blog Post & Recipe: Dinner Tonight: Okra Curry

... okra needs to be treated with a little love. When cooked over moderate heat, it becomes tender and succulent. The Indian spices give it a nice kick, and the result is a simple, light dinner. While it's not the best Indian dish I've made recently, it's a tasty meal when paired with some rice.

Greek Cabbage Salad / Make Brown Sugar / Icelandic Fish Soup

Blog Post & Recipe: Recipe for Greek Cabbage Salad with Feta and Thyme

If you don't have fresh thyme, I think there are some other herbs that would work here, but I wouldn't use dried thyme.

Blog Post & Recipe: Baking Tip: Make Your Own Brown Sugar

We don't go through brown sugar very quickly, and our supply inevitably becomes hard and difficult to use. Since we learned this tip, we've stopped buying it all together. We just mix plain sugar with one other ingredient ...

Recipe: Traditional Icelandic fish soup (halibut soup) - Fiskisúpa (lúðusúpa)

This soup is among the oldest recorded Icelandic recipes. It's sweet-sour taste is unusual for fish-based soups. Traditionally, the recipe is given for halibut, but you can also use salmon, trout, wolf-fish or lumpfish, or other fatty fish.

How to Use a Knife / Garlic and Parsley Bread / Rosemary-Onion Bread.

Article: How to use a knife properly

"Selecting a knife is kind of like selecting a golf club, you've got try it out first," Marchessault said.

Blog Post & Recipe: Serious Garlic Breath

These are something between garlic nan and herby focaccia: dimpled, doughy and headily pungent.

Garlic and Parsley Hearthbreads

Blog Post & Recipe: Rosemary-Onion Bread with Blue Cheese Topping

I love rosemary bread. I especially love rosemary bread with onions. I especially love rosemary bread with onions and a layer of blue cheese melted on top. But I’m a little rebellious that way.

Stewed Capsicum & Tomatoes & Onions. Fried Zucchini Blossoms. Using Up Zucchini.

Blog Post & Recipe: stewed peppers, tomatoes & onions

Just fresh peppers from a Chinatown market, a plain old yellow onion, a couple of eggs, and a can of tomatoes from the cupboard.

Blog Post & Recipe: How to Fry Zucchini Blossoms

They should not be wilted or browned, but rather look like they were just picked, all vibrant with color. Buy a nice, firm mozzarella. This is not the time for bufala, which is too wet and milky.

Blog Post & Recipes: What Is Your Favourite Way To Use Up (A Lot Of) Zucchini?

There's zucchini bread and zucchini muffins, of course, but we like to just slap ours on the grill with olive oil and a little salt and pepper. Delicious!

Here are a some more favorite zucchini recipes and ideas:

• Zucchini and Asparagus Strata
• Zucchini Muffins from Simply Recipes
• Curried Zucchini Soup
• Zucchini Garlic Soup
• Zucchini "Tagliatelle" from Dorie Greenspan
• Stuffed 8-Ball Zucchini
• Zucchini-Potato Frittata
• Grilled Zucchini and Grape Tomato Salad
• Zucchini Rice Gratin
• Sauteed Zucchini and Squash with Thyme and Feta
• Zucchini Fries
• Lighter Zucchini Fritti

How do you use up that late-summer zucchini bounty ...

Pie in a Jar. Corn & Broccoli Risotto. Taco Soup.

Blog Post & Recipe: Single Serving Pie in a Jar

These are individual-sized pies made in little glass jars that go straight from your freezer to your oven to your mouth. SO cute. Most people make these with store-bought crust and canned filling so we jazzed it up a little.

Blog Post & Recipe: Corn and Broccoli Risotto

I had leftover fresh corn which had been cut into kernels and microwaved. So I added some into the risotto to great result. The risotto was sweet from the vegetable, rich from the stock and parmesan, and textured from the corn kernels.

Blog Post & Recipe: Taco Soup for the Sniffly

It had to be something I could eat with Fritos®. Preferably while watching “The Biggest Loser.”

Thank God and Mama for trashy-good Taco Soup.

Taco Soup, a tailgating staple at Mom’s, is like chili with palm trees painted on its fingernails. Beef, onions, tomatoes, beans, corn, chiles and magical seasonings.

Flip. Sesame Noodles. Thicken Stir Fry Sauce.

Recipe: The Flip

Put ale in a saucepan and bring to boil. Reduce heat and leave to simmer. Meanwhile, beat egg whites until they foam ...

Blog Post & Recipe: Simple Sesame Noodles

This is a very simple recipe for yummy sesame noodles. You can eat them by themselves. You can pair them with delicious roasted beef tenderloin. You can load them with red bell pepper, fresh cilantro, or cooked, chopped shrimp. I love them just the way they are.

Blog Post: Homemade Take-Out: How to Make a Thick Stir Fry Sauce

In his book How to Cook Everything Vegetarian, Mark Bittman recommends mixing 1-2 tablespoons of cornstarch with the same amount of water, and tossing this into the stir fry just when it's almost done. It thickens in seconds, picking up the flavors of everything already in the dish and coating evenly.

Tomato and Parmesan Tart. Garlic Mashed Potatoes. Beet-Tofu Burgers.

Blog Post & Recipe: Torta salata al grana padano e pomodori - WHB # 202

Scroll down through the post for the English-language version.

So let's enjoy the last ripe tomatoes in a lovely savory tart. It can be prepared in advance, just heat a few minutes before serving. When served as a main dish, it's nice with ham.

Tomato and Parmesan Tart

Blog Post & Recipe: Garlic Mashed Potatoes The Way That Mom Never Made Them

I don’t use roasted garlic, and I don’t saute it or even simmer it in butter as some folks do. I simply put peeled garlic cloves into the pot with the potatoes and boil them together and when the potatoes are done, I mash the garlic in with them.

Blog Post & Recipe: Roasted Beet-Tofu Burgers (and another blogger tries the same dish).

To pack in as much natural smoky flavor as I could, I decided to roast the beets as well as the onion and garlic. To avoid adding starch, I used ground flax seeds as a binder, so my burgers came out less stable and easier to fall apart than the restaurant version, but the flavor was very similar, with hints of earthiness and smoke.

Slow-Roasted Shoulder of Lamb. Cheese Crackers. Gelatin.

Blog Post & Recipe: Slow-Roasted Shoulder of Lamb Rubbed with Rosemary, Anchovy, and Lemon Zest

... with a titillating sense of revenge -- ha! who's smirking now? -- that I massaged the meat with a paste made of fresh rosemary from Muriel's garden, anchovies, pink garlic, mustard seeds, and lemon peel.

Blog Post & Recipe: Recipe for Cheese Crackers with Almond Flour (Gluten Free)

It's important to use freshly grated cheese for this recipe (not cheese in a package that comes already grated.) The already grated cheese has something added to prevent clumping, and for this recipe, you want the ingredients to clump!

Blog Post: Fun with gelatin

While gelatin can obviously be used for evil, luckily it’s also frequently used for awesomeness (suggestions to follow).

Gelatin is the unraveled form of a common protein, collagen. Collagen is a tough and tightly bound structural fiber (think rope or cable) found in bones, cartilage, and hides. When heated sufficiently in water, the collagen fibers unwind and disperse as gelatin molecules. The long gelatin molecules ...

Fennel-Dusted Chicken. Snickerdoodles. Pork Chops with Bacon and Cabbage.

Blog Post & Recipe: Dinner Tonight: Fennel-Dusted Chicken with Brown Butter and Capers

The fennel does add a licorice note, but the real story here is actually the interplay between the slightly sweet orange juice and the briny, salty capers. It's a great pan sauce.

Blog Post & Recipe: snickerdoodles

A good one will be so enveloped in cinnamon-sugar dreaminess that it could convert even the most staunch chocolate chip or oatmeal raisin cookie junkie, and a great one will manage to be both crisp at the edges and soft nearly to the point of cakiness in the middle.

Blog Post & Recipe: Pork Chops with Bacon and Cabbage

How does this recipe use only one pot? First, sear the pork chops on the stovetop in a roasting pan. (We were only making two pork chops, so instead we used our cast iron skillet.) After the pork chops are nicely browned, remove them to a plate and cook the bacon in the skillet.

Watch Christopher Walken Cook

Blog Post & Video: Watch Christopher Walken cook chicken with pears

"What I do is I take some of this … fat. And I cut that off."

So begins the video "Man makes chicken with pears", a three-minute clip that would be notable for not an awful lot if it weren't for the dish being cooked, and the words above being spoken, by one Christopher Walken.

Kale Chips. Jazzing up White Rice. Three Greek Recipes.

Blog Post & Recipe: Kale chips (via Limes & Lycopene)

If, like me, you favour salt and crunch over sweet for snacking, and if, like me, you have a garden full of kale, then kale chips will make you, and your garden, rather happy.

Blog Post: jazzing up white rice

I've tried using chicken broth instead of water, adding in sauteed onions, celery, peppers and toasted pine nuts. Without making too huge a project out of the rice dish, are there any other quick tricks to transform rice into something more interesting?

Article & Recipes: Greek recipes have become family legacies

"My family has a long tradition of great cooks," says attorney Louie Papaliodis of Fort Worth, a parishioner at St. John the Baptist Greek Orthodox Church in Euless. According to village records, his entire family came from Mesta, on the island of Chios.

CHICKEN KAPAMA (KOTA MACARONADA) ... GALAKTOBOUREKO ... SPANAKOPITA (SPANAKOTIROPITA)

Rice Pudding with Stewed Apples. Onion, Anchovy, Spinich Quiche. Corn Pudding in Acorn Squash.

Blog Post & Recipe: Right as Rain

I added a simple twist to my rice pudding by adding two crushed cardamom pods, something I like to add to rice when cooking it normally. [...] The slight hint of gingery spiciness from the cardamom not only kept the rice from becoming too sickly sweet, it also ...

Cardamom Rice Pudding with Stewed Apples

Blog Post & Recipe: Onion, Anchovy & Spinach Quiche

One of my most favourite pasta dishes is onion and anchovy spaghetti. It's so beautifully simple; onions, sweated down until almost a mush for 45 minutes, and then milk-soaked tinned anchovy fillets added until broken down and emulsified with a little of the milk to make a sauce [...] In a fit of experimentation, I thought that this would be quite fitting for a quiche ...

Blog Post & Recipe: Roasted Corn Pudding in Acorn Squash Recipe

(M., I'm not posting this because I expect you to cook it, but it just looks so very, very pretty.)

I've adapted today's recipe from the Acorn Squash filled with Corn Pudding in The Vegetarian Compass. It involved roasting, making a filling, filling the squash, and roasting some more. If you don't have an hour and a half to dedicate to roasting, here's an alternative approach that came to mind as I was making it ...

Finger Millet Roti. Five Nigel Slater Carrot Recipes. Wasabi.

Recipe: Kezhvaragu Murungai Keerai Adai / Finger Millet Roti

I remember my AVVA(Kollu Paati) preparing this for evening snack, and we will be served this adai very hot with stone ground coconut chutney. It used to taste great, as my grandmom use lots of oil to prepare this adai.

Recipes: Nigel Slater, Part two: meat & veg

The Guardian has a whole section dedicated to his new cookbook. Look there for Part One.

... the carrot's place is assured in my kitchen as the bringer of earthy sweetness, a backbone vegetable on which to build layers of flavour.

Roast lamb with mint, cumin and carrots ... Pan-cooked pumpkin with duck fat and garlic ... Courgettes and green lentils with ham ... Steamed pork in an aromatic broth with celeriac purée ... Ham with apple juice and parsnip purée

Article & Recipes: Wonderful wasabi

Wasabi growing has taken off in Tasmania [...] The most commonly known "wasabi" comes with sushi in a little sachet, or can be bought in a tube. The flavour of fresh wasabi differs greatly from these mass-produced items.

Fresh wasabi is much more fragrant and subtle and every part of the plant can be used. The leaves and flowers have a much milder wasabi flavour then the roots and stems.

Potato salad with wasabi dressing ... Chicken, cucumber and carrot salad with wasabi dressing ... Salmon steaks with wasabi and rocket sauce ... Chicken and lettuce rice paper rolls with wasabi dipping sauce

Coconut Barley Pilaf With Corn, Chicken and Cashews. Tomato Confit. Baked Ziti

Recipe: Coconut Barley Pilaf With Corn, Chicken and Cashews, which comes with and introductory article about the cook, her cat, and her shrivelling ears of summer corn.

While the pilaf simmered, I contemplated the large hunk of poultry in front of me.

Article & Recipes: Caramelized Tomato Confit

This isn’t really, truly a confit.

It’s almost a confit. It has both sugar syrup and olive oil in it, both of which can be used to cover and preserve the item in question, which in this case is caramelized tomatoes.

Technically, since I am not meaning for the sugar and the oil to preserve the caramelized tomatoes , I guess we should call this a relish ...

Blog Post & Recipe: Dinner Tonight: Baked Ziti

But baked ziti is all about the abundant combination of sauce, pasta, and cheese. It's heavy, filling, and meant to be an indulgence [...] The great thing about this recipe is that, as the cookbook advertises, everything happens in one pot. So the pasta literally cooks in the sauce, sucking up as much of the tomato flavor as it can possibly manage. Relatively light on the cheese, this substitutes a bit of heavy cream, which oddly makes the whole dish feel light.

Carrot & Squash Soup with Coconut & Chili. 10 Kitchen Staples. Kolokythokeftedes.

Blog Post & Recipe: Chunky Carrot & Squash Soup with Coconut & Red Chilli Flakes

I usually use fresh chillies in my cooking, but my chilli plant is not co-operating, so I turn to chilli flakes for the heat in this soup.

Blog Post: 10 Kitchen Staples for Quicker Weeknight Dinners

These are all foods that point to how I cook: a lot of Italian and Mediterranean-inspired dishes, without much meat, and always augmented by the herbs from my garden.

1. Israeli Couscous ... 2. Pasta ... 3. Polenta ... 4. Onions and Garlic ... 5. Canned Tomatoes ... 6. Anchovies ... 7. Broth and Stock ... 8. Eggs ... 9. Frozen Spinach and Artichoke Hearts ... 10. Prosciutto or Bacon

Blog Post & Recipe: Kolokythokeftedes (Zucchini and Feta Balls)

I pretty much just started with the recipe that I used for my Greek style zucchini fritters and modified it slightly for the zucchini balls. Where the zucchini fritters could be fairly liquidy and even be poured into the pan to fry the zucchini balls needed to be able to hold their form so I kept adding equal parts whole wheat flour and whole wheat bread crumbs until the mixture could hold the form of a ball.

3 Vegetable Dishes. Chipotle Barbecued Tofu. Sea Salt vs. Table Salt.

Recipes: River Cafe vegetables

This extract from the River Cafe Classic Italian cookbook offers three delicious Italian ways with peas, beans and courgette flowers.

Peas with proscuitto ... Deep-fried zucchini flowers ... Chickpeas with rosemary and garlic

Blog Post & Recipe: Chipotle Barbecued Tofu

I've found that the easiest way to handle canned chipotles in adobo sauce is to pour the whole can into the blender and puree it. Then, I measure out what I need for the recipe and freeze the rest.

Blog Post & Recipe: Sea Salt or Table Salt: Which is Healthier?

A little box with a question mark inside "from epicurious.com" popped up when I clicked on this link. It didn't seem to be harmful, just odd.

Most brands of sea and kosher salt, however, do not have iodine added. There's a common misperception that sea salt comes by the mineral naturally, due to the fact that sea water (and foods such as seaweed and fish) contains iodine. However, the information I turned up indicated that the amount of iodine in most sea salt is negligible—certainly not enough to supply the 150 micrograms needed daily by the average adult.