Norwegian Red Fruit Pudding / Labneh Balls / Sausage, Kale, & Bean Soup

Blog Post & Recipe: Rødgrøt med Fløte, Norwegian Red Fruit Pudding

A pudding made of stewed red fruit, thickened with a little cornstarch and crowned with billowy whipped cream.

Blog Post & Recipe: Labneh balls

Besides being used fresh, labneh is also dried then formed into balls, sometimes covered with herbs or spices and stored in olive oil glass jars. The cheese can then be kept for over a year.

Blog Post & Recipe: Sausage, Kale, and Bean Soup (Crock Pot)

Soup like this is the best because you can use whatever you want. Canned beans, leftover rice, frozen peas, wilty vegetables, whatever. It’s up to you. No meat? More meat? It’s all cool with me.

Super-eggy Scrambled Eggs / Banana Bread / Christmas Dinner with Roast Goose

Blog Post & Recipe: Super-eggy Scrambled Eggs

I came across it while paging through the new Serious Eats book - the idea is to use whole eggs plus egg yolks to make your eggs extra rich, creamy, and flavorful.

Blog Post & Recipe: Sunday Brunch: Banana Bread

This recipe for banana bread is about as simple as it gets, but one of the beauties of banana bread is how well it incorporates odds and ends from the cupboard and fridge. A handful of chocolate chips, some dried cranberries, or even a grated apple can happily be folded into this batter

Article & Recipes: Give goose a gander

Turkey is traditional, but goose makes a fine centrepiece for a Christmas feast [...] If in doubt, buy a meat thermometer, and in general, don’t stuff birds – cook stuffing separately as it can really slow down the whole cooking process.

Mushroom, onion and chestnut soup ... Cranberry sorbet ... Roast goose ... Roast loin of bacon with dried cherries and plums ... Jerusalem artichoke and potato gratin ... Roasted red pepper and macadamia nut stuffing ... Roast Brussels sprouts

Rosemary Roast Potatoes / Ginger & Fennel Granita / Avocado Cilantro Hummus

Blog Post & Recipe: Rosemary Roasties

They’re like a cross between chips and roast potatoes. No bad thing at all!

Blog Post & Recipe: Ginger & Fennel Granita

It has lovely heat from ginger with the light aniseed flavours of fennel seeds and a mild golden hue which makes it truly Indian!

Blog Post & recipe: Avocado Cilantro Hummus

I decided to combine my favorite food in the world… guacamole…. with some garbanzo beans and make a Avocado Cilantro Hummus ... After dipping some pita in it for a little snack, I shmeared it on a tortilla and then threw on some chopped grilled chicken, red onions and raw corn to make a little chicken guacamumus wrap.

Pasta with Sugar Snap Peas & Pancetta / Cherry Cream Cheese Turnovers / Basil Pesto Muffins

Blog Post & Recipe: Pasta with Sugar Snap Peas and Pancetta: When you kill the TV

The flavors are bright and simple but delicious all melded together.

Blog Post & Recipe: Cherry Cream Cheese Turnovers

Here’s what you need to know: Fresh cherries. Cream cheese. Sugar. Puff pastry.

Blog Post & Recipe: Much Virtue in Herbs: Basil Pesto Muffins

If you like the flavor of pesto and Parmesan cheese, you will love these. They are the perfect accompaniment to a plate of pasta with red sauce.

Honey & Rose Water Tapioca / Spicy Pickled Carrots / 5 Chickpea Recipes

Blog Post & Recipe: A Yearning for Change and Heidi Swanson’s Honey & Rose Water Tapioca [ via ]

No doubt, this recipe draws from Middle Eastern influences — pistachios and rose water are a common combination.

Blog Post & Recipe: Spicy Pickled Carrots for the Pickle Party (and she links to pickling group on Facebook).

I've been a bit of a pickling fool this year, so far I have asparagus, radishes, ramps, bread & butters, dill, two types of beans and these beauties.

Blog Post & Recipes: Yummy & Healthy: Chickpeas as the Main Ingredient

What a unique and interesting dish that most of us probably haven't thought of before! There are so many different ways to use this crisp and refreshing ingredient!

Chickpea Quinoa Salad ... Chickpea Fries ... Chickpea Parmesan ... Chickpeas and Balsamic Vinegar Bruschetta ... Chickpea Curry

Mauritian Peanut Sauce / Sweet Potato Soup / Roast Brussels Sprouts with Balsamic Vinegar

Blog Post & Recipe: Easy Mauritian Peanut Sauce

You need to cut everything finely. Chop your tomatoes very finely or simply blend them in a food processor. Also, cut your onions very small.

Blog Post & Recipe: [Dessert] Sweet Potato Soup

The key point of this dessert is to control the sweetness of the soup and texture of the sweet potatoes. The soup base cannot be too bland or too sweet and as for the sweet potato it must not be overcooked or else it will be too soft and affect the overall taste of this dessert.

Blog Post & Recipe: Roasted Brussels Sprout with Balsamic Vinegar

Ever since I discovered the lazy but healthy way to feed myself, I have been really into cooking foods this way. I’m talking about roasting foods, just like for my baked scallops and spicy potato wedges. Basically, foods are tossed with olive oil, then seasoned with the salt and pepper, before popping them into the oven to let it do its magic. With this method, both the cooking and cleaning up is totally no-fuss.

Butterbean & Almond Hummus / Bangus (Milkfish) Sisig / Recipes for Beginner Cooks

Blog Post & Recipe: A New Favourite: Butterbean and Almond Hummus

I’m hardly a hummus connoisseur, but I preferred it, hands-down, to any chickpea version I’ve ever had. Served with some toasted pine nuts and a sprinkling of sumac, it was a perfect complement to whatever else what on my plate.

Blog Post & Recipe: Bangus Sisig

When prepared correctly, nothing quite captures the varied flavors and textures of Filipino cuisine like a sizzling-hot platter of chopped pig's face ... But sisig made from Bangus (or milkfish), is perhaps my favorite non-pork face option for the classic street food.

Blog Post & Recipes: Your Questions: Best Recipes For Beginning Cooks

Before we recommend some specific recipes, here are three pieces of general advice for getting started in the kitchen:

1. Only buy fresh ingredients with a plan in mind ... 2. Know what's in your fridge ... 3. Get a cookbook that can be a go-to resource for simple recipe ...

Here are a few recipes we've loved -- they're perfect for beginners and they require few ingredients:

Chicken Breasts with Zucchini Pappardelle ... Flank Steak with Paprika Butter ... Baked Eggs in Tomato-Parmesan Sauce ... Learn to roast a chicken ... Sugar Snap Peas with Mint and Orange ... Fajita Sweet Potatoes ... Buy some great salad greens ... Tipsy Affogato ... Make a crumble!

Fig & Pear Semi-Freddo / Stuffed Chard with Bulgur & Cheese / Rhubarb & Quinoa Breakfast Bowl

Blog Post & Recipe: homemade fig and pear semi-freddo

Semi-freddo is a lovely way to get the idea of ice-cream without all the bother, fluster and equipment needed to produce it.

Blog Post & Recipe: Stuffed Chard with Bulgur and Cheese / Lorlu Pazı Sarma

The recipe is from Sahrap Soysal, a popular Turkish chef, food connoisseur and writer, whose book Bir Yemek Masalı won several Gourmand Awards in 2004 in Spain, including "Best Local Cookery Book in the World."

Blog Post & Recipe: Easy rhubarb and quinoa breakfast bowl

Give the rhubarb a quick wash and cut off any leaves, plus an inch or so of stem from either end. Chop the rhubarb into inch long segments and place in a ceramic bowl. Add a splash of water or a squeeze of orange juice and a scant tablespoon of honey ...

Ricotta Cheesecake / Potato Croquettes / Kebab-E-Dayg: Kebab Curry

Recipe: Ricotta Cheesecake

Note: This cheesecake needs some form of starch to absorb the liquid in ricotta. Matzo Meal works best.

Blog Post & Recipe: Frying again

Now in possession of modest croquette experience, in the knowledge of both croquette success and croquette failure, may I offer you the following advice. You want to make a nice firm mash: floury potatoes mashed with butter and seasoned generously. Allow the mash to cool for at least 30 minutes.

Potato croquettes

Blog Post & Recipe: Kebab-E-Dayg: Kebab Curry in the Pakistani Manner

And some days I yearn for kebab-e-dayg, a kebab dish prepared in a large pot; a dayg. A rich tomato sauce is prepared with a fragrant base of caramelised onions and garlic to which kebabs are added and simmered till the sauce has seeped into each tender piece. Mopped up with a light-as-air chapati or drenched over mounds of basmati rice, it is the taste of winters at home in my maternal grandmother, Nani Ami’s home.

5 Drinks / Egg & Grilled Tomato Sandwich With Fresh Herbs / Ricotta Millet Pudding

Article & Recipes: Make your own drinks!

Click on the pictures above for Susy's delicious recipes for cherryade, cucumber gin, lavender lemonade, star anise voda and masala chai

Blog Post & Recipe: So many things: P2P, life and an Egg and Grilled Tomato Sandwich With Fresh Herbs

Now assemble the sandwich: first you put the tomato slices on the bread, if there are any juices, drizzle these on the bread before putting the tomato on it. Salt it. Then you put the egg on that and finish with adding a little salt and drizzling the herb oil over it all.

Blog Post & Recipe: Ricotta Millet Pudding

This deliciously creamy dessert references familiar dishes like rice pudding and coeur a la creme but manages to also maintain a unique identity. It is fresh, creamy, lemony, and perfect for spring. The warm raspberry sauce poured over the cold pudding is absolutely delightful.

Ricotta Millet Pudding with Warm Raspberry Compote

Creamy Roasted Jalapeño Salsa / Bravas Potatoes & Romesco Sauce / 3 Iranian Recipes

Blog Post & Recipe: Creamy Roasted Jalapeño Salsa

Chiles, garlic, lime and oil. Apply heat and then a blender. They are transformed into one of the best salsas I have ever eaten. The garlic allows this to emulsify into a surprisingly creamy sauce.

Blog Post & Recipe: Brava

I did a spin on patatas bravas, a popular Spanish tapas item that often calls for frying the potatoes and serving them with a romesco-like sauce ... Easily the best roasted potatoes I have ever made

Speedy Romesco Sauce

Article & Recipes: Middle Eastern food: Persian pleasures on a plate

In its fragrant yet robust cuisine, Iran could almost be a Mediterranean country. Dishes use handfuls of fresh herbs, as well as more exotic ingredients such as nuts, flower waters and dried limes.

Persian rice pudding recipe ... Duck fesunjun recipe ... Ash-e sak spinach soup with spicy beef koofteh recipe

Inchi Kabin Fried Chicken / Baked Apples with Ginger Cake & Cinnamon: Poached Apples, Ginger & Anise / 8 Recipes using Mandarins

Blog Post & Recipe: Nyonya Fried Chicken Recipe (Inchi Kabin)

The main difference of Inchi Kabin compared to other fried chicken is that the chicken is usually twice-fried, so they are extremely crispy. Also, there is a special dipping sauce that goes with it, which is tangy

Article & Recipes: Nigel Slater's baked apples with ginger cake and cinnamon, and poached apples, ginger and anise recipes

Size is important if you are going to fill your apples with a sweet stuffing. The tried and trusted fillings are generally based on dried fruits: currants, raisins and chopped candied peel and often some form of nuts.

Blog Post & Recipe: Sweet Clementines: 8 Recipe Ideas for Leftover Clementines

'Clementines' meaning mandarins.

Glazed Duck with Clementine Sauce ... Smoked Salmon with Clementines ... Couscous with Clementines, Chickpeas, Olives, and Dates ... Sweet Potato Bisque with Clementines and Sage ... Clementine and Vanilla Bean Quick Bread ... Clementine Posset ... Fromage Blanc Parfaits with Citrus Fruits and Caramel Sauce ... Clementine and Poppy Seed Muffins

Vietnamese Beans & Rice Pudding / Kabocha Squash / 20 Bread Recipes

Blog Post & Recipe: Che Dau Trang - Vietnamese Beans and Rice Pudding

It seems there are a few puddings (che) in Vietnamese cuisine which can be sered [sic] either warm or cold depending on the seasons.

Article & Recipe: Kabocha squash - a sweet epiphany

I've been a kabocha fan ever since - it lends itself to quick roasting, steaming, braising and pan-frying. Prepping it couldn't be easier because, unlike other winter squashes, you don't have to peel it. It has a very tasty deep green skin with celadon stripes that's better left on.

Linguine & Kabocha

Blog Post & Recipes: All Things Bread: 20 Recipes for Buns, Loaves, and Rolls

BREAD FOR BREAKFAST:
• 1 Homemade Bialys
• 2 Breakfast In Bed: IKEA-Inspired Cinnamon Rolls
• 3 Kugelhopf Breakfast Rolls
• 4 Sticky Lemon Rolls with Cream Cheese Glaze
• 5 Quick and Homey Oatmeal Raisin Muffins
• 6 No-Knead Pumpkin Rolls with Brown Sugar Glaze
• 7 Real Irish Scones
• 8 Flour Bakery’s Classic Current Scones
• 9 Zucchini and Olive Oil Breakfast Cake
• 10 Cheddar and Leek Muffins

BREAD FOR MIDDAY MEALS & SNACKING:
• 11 Mother’s Rolls from Paula Deen
• 12 Whole Wheat Sandwich Loaf with Oats and Pecans
• 13 Bacon and Cheddar Cheese Biscuits
• 14 Plantain and Macadamia Nut Bread
• 15 No-Knead Multi-Grain Peasant Bread

BREAD FOR DINNER:
• 16 Lemon and Sea Salt Focaccia
• 17 Herbed Olive Oil Fantail Rolls
• 18 No-Knead Sweet Potato Dinner Rolls
• 19 Leek, Ricotta, and Lemon Zest Flatbread
• 20 15-Minute Cream Biscuits

Death Star Cookie / Green Grape Pie / Rice Pudding

Blog Post & Recipe: Death Star Cookie [via Boing Boing]

A special Star Wars memory for me was when my grandma made me a Death Star cookie!

Recipe: Recipe: Green Grape Pie

The tart green grapes are so full and juicy; they are like sour cherries or enormous blueberries in their texture.

Recipe: Culinary SOS: Rice pudding from the Lazy Ox Canteen

What immediately sets this rice pudding apart is its amazingly light and delicate texture. Make the pudding ahead of time and chill thoroughly, then fold in whipped cream at the last minute to give it that fluffy texture.

Strawberry Rhubarb Crumble / Horchata / Bosnian Pot

Blog Post & Recipe: Strawberry Rhubarb Crumble Recipe

In this version I combined rhubarb, strawberry, and a splash of port wine with a buttery black pepper, pine nut and oat crumble.

Blog Post & Recipe: Horchata, a Refreshing Rice and Almost Beverage

It’s what’s known as an aqua fresca, which is a Mexican beverage that is a blend of sweetened water with fruits, seeds, nuts or grains.

Recipe: Bosnian Pot

It is impossible to define Bosnian pot. Basically, it is pot filled with layered meat and vegetables, mostly very hot, but apart from that, due to the flexibility of it's preparations, whatever vegetables are available they'll go inside.

Easy Glazed Bananas / Baked Cabbage with Ground Meat / Roast Chicken

Recipe: Easy Glazed Bananas

Here is a quick and easy dessert that only needs three ingredients! It takes less than ten minutes to make

Recipe: Baked Cabbage with Ground Meat (Fırında Kıymalı Lahana)

Baked cabbage with ground meat can be described as either a kind of no-pasta lasagna, börek, or mousakka.

Blog Post & Recipe: The perfect roast chicken

Roast chicken might sound like an easy option, but actually it's a surprisingly difficult thing to get right, which is why it's often used by chefs as a test for potential new recruits. The issue is not so much one of flavour – you get what you pay for in that department – but texture.

The recipe: Felicity's roast chicken

Baked Apples / Oven Fries / The Five Mother Sauces

Blog Post & Recipes: Microwave Baked Apples Two Ways

Raisin-Filled Baked Apple ... Blueberry-Filled Baked Apple

Recipe: Oven Fries

about 500 g potatoes
about 500 g combination of carrots, celery root, parsley root, beetroot (or only carrots)

Blog Post: What Are the Five Mother Sauces?

When it comes to classic French cooking, there are five basic sauces -- the so-called “mother” sauces -- that provide the foundation for most sauces we know today.

Bechamel ... Veloute ... Espagnole ... Hollandaise ... Tomato

Watercress Pesto / Washing Mushrooms / Another Blogger's Favourite Posts of 2009

Blog Post & Recipe: Watercress Pesto

Watercress is a perennial herb and part of the Nasturtium family and is known for its peppery flavours. As it ages though these flavours can turn bitter so it's best to use younger specimens.

Blog Post: Should you wash mushrooms?

(One of the responses comes from a poster who works in a mushroom farm -- scroll down to 'MatMatMat.')

In the red corner, we have the traditionalists – Delia, Gordon, Larousse Gastronomique – warning me to keep my precious cargo away from the sink at all costs.

Beckoning me from the blue are the hip young guns for whom rules are as old hat as Gordon himself – among them, the scientifically-minded food writer Harold McGee and his disciple Heston Blumenthal, who dismiss this ancient prohibition as 'nonsense'. Go on, they urge, give them a good old rinse.

Blog Post & Recipes: my favorite recipes from 2009

cinnamon oatmeal waffles ... millet vegetable bowl ... lemon, parmesan & chickpea cabbage salad ... strawberry rhubarb crumble ... the easiest pizza dough in the world ... bouchon's simple roast chicken ... tomato & corn biscuit pie ... stewed peppers, tomatoes & onions ... chicken thighs in riesling ... chocolate chip maple walnut cookies ... sweet potato, corn & jalapeno bisque ... better than from a bakery granola

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

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.