Chaud-Froid Egg & Grissini / Dorayaki (Japanese Red Bean Pancake) / Dawood Basha (Lebanese Meatballs in Tomato Sauce)

Article & Recipe: Marque of excellence

Sweet and sour, hot and cold, this symphony in a shell delivers with magnificent simplicity.

Chaud-froid free-range egg and grissini

Blog Post & Recipe: Dorayaki (Japanese Red Bean Pancake)

Today’s dessert Dorayaki is best described as a dessert sandwich with red bean filling between two slices of pancake.

Blog Post & Recipe: Dawood Basha - Lebanese meatballs in tomato sauce

This dish gets its name from the Ottoman pasha Dawood who governed Lebanon in the 18th century. The dish is easy to make, tender, melt-in-your-mouth meatballs with a simple tomato sauce over rice, is irresistibly good.

Chicken & Egg on Rice / Braised Rabbit with Prunes / Baccalà Mantecato

Blog Post & Recipe: the chicken and egg situation

Its sinister translation literally means ’mother and child’ although we would prefer to describe it as simply chicken and egg on rice. There are many variations of this dish, this is an adaptation on the one we serve at Bincho

Blog Post & Recipe: Braised Rabbit with Prunes

Rabbit cooked with prunes is a classic French dish, known there as "lapin aux pruneaux". In this version we sear the rabbit pieces first in a little olive oil and butter, and then braise them in white wine with shallots, garlic, thyme, and prunes.

Blog Post & Recipe: Baccalà Mantecato

Upon further query it turned out to be salt cod, whipped up into a spread and gobsmackingly good. So smooth and creamy it was that I could have sworn it had some potato in, but part-owner Russell Norman told us no, it just requires emulsifying the cod with oil to make a smooth paste; labour-intensive but ultimately worth it..

20 Sandwiches / Veggie Summer Rolls with Shiso & Thai Basil / Buckwheat-Filled Mushrooms

Recipes: 20 Fun Sandwiches for Your Sack Lunch

Steak Sandwich with Cucumber, Ginger Salad, and Black Chile Mayonnaise »
Grilled Portobello and Peach Sandwich »
Roasted Tomato and Lentils in a Pita »
Salame ala Diavolo »
Avocado and Sprout Club Sandwich »
Curried Egg Salad »
Roasted Beet, Goat Cheese, and Avocado Sandwiches »
Roast Beef Sandwich with Boursin »
The TMT: Tomato, Mayo, And Toast »
Tomato Mozzarella Sandwich »
Whatta Tuna Sandwich »
Bacon, Pear, and Cheese Sandwich »
Turkey and Coleslaw Sandwich »
Asparagus and Bacon on Buttered Toast »
Grandmother's Egg Salad (Sandwich) »
Deconstructed Club Sandwich Salad »
Deviled Ham Salad Sandwich »
Crunchy Chicken Salad Sandwiches with Bacon »
Broccoli Rabe, Roasted Red Pepper, Mozzarella, and Arugula Sandwich »
Flounder Sandwich Marinated in Fish Sauce, with Sriracha Mayo »

Blog Post & Recipe: Fresh Veggie Summer Rolls with Shiso and Thai Basil

In order to make summer rolls, though, you must have at least two essential ingredients: rice wrappers, and mung bean starch noodles ... You basically make like a burrito.

Blog Post & Recipe: Buckwheat filled mushrooms

I love the crunchy buckwheat and I rather under-cook it just a little than let it go all mushy and porridge-like. Pared with rosemary (a little garlic and lemon zest too , if you wish) and tiny bit of cheese they are such a simple thing to enjoy.

3 Egg Recipes / Chinese-style Steamed Fish / Dry-Braised Stuffed Okra

Article & Recipes: All they're cracked up to be

To store eggs, place them in the fridge for up to one month in their original carton. The pointed end should face downward.

Eggnet omelet with Asian-style duck ... Baked eggs with eggplant, chorizo and tomato ... Brown sugar 'n' spice meringues

Blog Post & Recipe: A healthy cooking technique made fragrant, delicious: Chinese-style Steamed Fish

Bamboo steamers have become the traditional and most popular tool for steaming foods. We certainly love ours. But there are ways to steam food if you don’t have one. One is to set a wire cake rack inside a deep, lidded skillet large enough to accommodate a glass pie plate or other vessel to hold the food you’re steaming. That method works well for this dish.

Article & Recipe: Dry-braised stuffed okra makes for a tender dish

I also wanted to stuff the vegetable, and experimented with a few combinations. Minced anchovy mixed with sweet and smoked paprikas turned out to be a Food & Wine staff favorite. It didn't take a lot of stuffing to fill the lengthwise slit in the okra, and the flavors were plenty intense. You can hold the stuffed okra for several hours before cooking. Brown them in a hot skillet lightly coated with oil, then reduce heat to low, cover and cook until tender.

Homemade Violet Crumble / The Eskimo Cook Book / How to Peel Ginger

Blog Post & Recipe: Let's Do the Hokey Pokey!

So if you are asking why bother with scratchmade honeycomb if you can get Crunchie or Violet Crumble, I would say, because you can use better chocolate, that's why.

Blog Post & Recipes: The Eskimo Cook Book

The Eskimo Cook Book is a collection of recipes brought together by children at the Shismaref Day School in 1952 and published as a booklet by the 'Alaska Crippled Children's Association'.

Cranberries ... Blueberries ... Lincod Eskimo Ice Cream ... Ahzeeach and Ahlowe'-kuk ... Buegwakuk ... Tomcod Liver and berries ... Ah-pick ... Willow Meats ... Eskimo Ice Cream ... Sue'wok (dried salmon eggs) and berries ... Eggs (duck or sea-gull) ... Conch ... [etc]

Blog Post & Video: How to Peel Ginger

All those little nooks and nubs make peeling ginger with a paring knife a veritable nightmare. Think of the waste! Intolerable. So Amanda dreamt up a trick that requires nothing more than a small spoon and Merrill has a hand at demonstration: you use the spoon's edge to quickly scrape away the root's surprisingly thin skin. It's so safe you could even enlist the wee folk for this task!

Making Gyoza Skins / Vegetarian Nihari / 18 Vegetarian Breakfast Recipes

Blog Post & Recipe: Making Gyoza Skins [via]

One of my favourite things to make that I can freeze and eat it with soup, rice and noodles - would be gyoza or potstickers also plainly known as 'dumplings'.

Blog Post & Recipe: Vegetarian Nihari (Spicy Tofu Recipe) [via]

One of my most favorite Indian dishes is nihari. It's a goat (or any other meat) stew dish. It's spicy, flavorful and the meat is extremely tender. I love dipping naans (flat Indian bread) in the sauce. But I always end up feeling so bad when I see my husband Lulu, who is a vegetarian, staring at me. So this time, I also made a tofu version using the same gravy sauce.

Blog Post & Recipes: Breakfast Club #11 Vegetarian Savoury - the round up

The event is here to remind us that breakfast should be about more than toast and tea or cereal and coffee.

Savoury breakfast wraps ... Cheese and chive pancakes ... Cheesy Courgette Breakfast Scones ... Baby Egg Pies ... Bread Rolls ... Savoury Oatmeal with Soy Sauce and Nutritional Yeast ... Moong Dhal Dosa ... Tofu Scramble ... Pea and Sun-Dried Tomato Porridge ... Breakfast with Oats ... Goats Cheese and Rosemary Muffins ... Savory Muffins with Herbs, Oven-Dried Tomatoes and Green Onions ... Black Buckwheat Waffles with Mushroom Gravy ... Breakfast "Sausage" Patties ... Chive Scrambled Eggs with Goats Cheese ... Dippy Eggs and Asparagus Soldiers ... Thalipeeth - Multigrain Indian flatbread/ Crepe ... Spinach and Brie Sourdough

Crispy Chicken Skin Tacos with Habanero Salsa / Pasta con le Sarde / Eggs Drumkilbo

Blog Post & Recipe: Crispy Chicken Skin Tacos with Habanero Salsa

I ask you, do you like bacon? Because if you do, think of fried chicken skin as "chicken bacon". They're just tasty fried, fatty, salty bits.

Blog Post & Recipe: Pasta con le Sarde: Sicily on a plate

A strikingly simple plate of spaghetti, fennel, onions, and sardines garnished with golden raisins (sultanas) and pine nuts, but its layers of flavor and texture speak of Sicily’s multifarious heritage.

Blog Post & Recipe: Eggs Drumkilbo

Eggs Drumkilbo was a favourite of the late Queen Elizabeth, the Queen Mother (Gawd bless 'er), and has recently been described by the food critic, Giles Coren, as "so awful it's almost good". It's a splendid old thing, with Lord knows how many flavours going on in there; completely over-the-top and utterly unfashionable. It was served at previous royal weddings. Here's how you make it

Spinach Feta Pie / Little Quinoa Patties / Easy Chicken Stock

Blog Post & Recipe: Spinach Feta Pie

The original recipe was basically white rice, spinach, feta and eggs, topped with cheddar cheese but for this post I wanted to mix it up a bit.

Blog Post & Recipe: Heidi, well done

One dish that I think serves as great example to Heidi's style is her Little Quinoa Patties. A seemingly humble collection of ingredients, quinoa, eggs, and breadcrumbs, are punctuated by fresh onion, chives, garlic and a grating of cheese. Pan-fried until crusted and golden the cakes get unexpectedly gutsy

Little Quinoa Patties

Blog Post: Stock Convictions

People are unnecessarily afraid of bacteria. Once your stock is cooked, it’s safe to eat. If there was bad bacteria in it, you’d have killed it. Let it cool uncovered (the faster the better; don’t fear bacteria but don’t give them the upper hand). Leave the pot out on the stove top (covered or uncovered once it’s cooled, doesn’t really matter). Bring it up to heat the next day and any bacteria that landed there and began to mulitply (and they multiply with astonishing speed at 90 to 110 degrees F.) will be dispatched well before the stock hits a simmer.

Easy Chicken Stock

One-Pan Egg & Vegetable Dish / Fattoush / A Guide to Cream

Recipe: Yotam Ottolenghi's one-pot wonder recipe

This dish is straightforward, yet tastes complex and has a very grown-up kind of appeal.

Blog Post & Recipe: Fattoush – Toasted Pitta Bread Vegetable Salad

This is a Middle-Eastern salad made from mixed vegetables and toasted pitta ( or other flatbreads) ... Traditionally it includes some combination purslane, radishes, tomato, lettuce, cucumber, onion, mint, sumac, pitta, salt, olive oil lemon juice.

Blog Post: the [english speaking] world guide to cream & a 3 ingredient cake

Note: The best way to tell your creams apart is to look at the amount of butter fat, or just fat listed on the label. This should also help you navigate the treacherous waters of cream purchasing in non-english speaking countries.

3 ingredient cake with quick raspberry sauce & cream

Simplified Eggs Florentine / Lamb's Tongue Cassoulet / Salt

Recipe: Eggs Florentinesque Recipe

Swapping the hollandaise sauce for a sour cream mixture and cooking the eggs in spinach makes for an easier, updated take on the classic.

Blog Post & Recipe: The Nasty Bits: Lamb's Tongue

Once removed, the sky is the limit for tongue preparation. Lamb's tongue, like beef, can be stewed slowly for soup or for filling in tacos lengua. Confited, the tongue can be pan-fried lightly and served with potatoes and lentils, or ...

Lamb's Tongue Cassoulet

Article: The great salt shake-up

Other chefs are proving ever more inventive in getting around adding salt directly. Aaron Turner from Loam is among the new breed of highly contemporary chefs seasoning his food with wild, naturally salty ingredients such as samphire, sea succulents and salt bush.

WHAT SALT SHOULD I USE? ... HOW MUCH

Cabbage & Quail Eggs Soup / Ginger Roasted Winter Vegetables / Two Horseradish Recipes

Blog Post & Recipe: Cabbage and quail eggs soup

Even the simplest and plainest-looking soup is perked up with the addition of quail eggs.

Blog Post: Ginger Roasted Winter Vegetables

Here's a super simple recipe when you want to do something a little different with your vegetables but don't want to expend too much effort or have to go to the grocery store. The vegetables are roasted in a mixture of maple syrup, olive oil, ginger, and salt.

Article & Recipes: Nigel Slater's recipes with horseradish

Horseradish, the crisp ivory root that grows like topsy in garden and grass verge alike, is invariably treated as a one‑trick pony, inevitably lumped with roast beef or smoked fish. It deserves more.

MEATBALLS WITH MUSTARD AND HORSERADISH ... ROASTED ROOTS WITH HORSERADISH

Roast Chicken & Dinner Rolls in a Dutch Oven / Kinoko Nabe / Shakshuka

Blog Post & Recipe: Sunday's Roast Chicken & Dinner Rolls - Camp Dutch Oven Style

Chicken halves easily fit in the big honking Lodge #16 Camp Oven.

Blog Post & Recipe: Kinoko Nabe - Japanese Mushroom Hot Pot

Japanese Hot Pot, wherein the ingredients are artfully arranged in a delicious broth. This being my first hot pot, I went for a mixed mushroom style.

Blog Post & Recipe: Nosh and Tel Aviv - Shakshuka

The dish is of North African origin and contains two staple ingredients- eggs, hot sauce/spices tomatoes, as well as the optional onions, red peppers, potatoes, leeks and even sausages. Like you can see in the pictures below, Shakshuka is always served in the pan that it is cooked in along with copious amounts of pita, or thickly sliced bread to mop up all those delicious juices.

Tofu Dumplings. Baked Goat Cheese. Cleaning Egg Off.

Blog Post & Recipe: Tofu Dumplings

I just adore these wee things. They are so tasty and so much fun to make and they can very quickly be cooked in a variety of ways straight from the freezer.

Blog Post & Recipe: Warm Baked Goat Cheese

One of my favorite ways to serve goat cheese is the way we did it back when I worked at Chez Panisse; marinated in olive oil, coated with good-quality bread crumbs, then baked ...

Blog Post: Why Is Dried Egg So Hard to Clean Off?

When it comes to cleaning off egg residue, Swanson’s best advice is to soak the dish in hot, soapy water before you try to wash it because most detergents have fat solubilizing and wetting agents that can penetrate and break down the protein-lipid mix.

Sandwiches

Webpage: Sandwich Recipes

The 101 Cookbooks blogger's three favourite sandwich recipes.

TLT Sandwich ... Vegetarian Lentil Burgers ... Egg Salad Sandwich (the only one I'll eat)

Blog Post & Recipe: Dijon-Cilantro Tuna Salad on Whole Grain Bread

Everyone has his or her recipe for "true" tuna salad. Our go-to includes chopped celery and red onion, mustard, sweet dill pickle relish and just enough mayo to hold it together. One final, maybe unexpected twist: a hefty dash of curry.

But we're always eager to try a new spin, so we were happy to try this Dijon-cilantro version.

Blog Post & Recipe: How to make a cemita

It’s a sandwich found in the Mexican state of Puebla. At first glance, you may think it looks like a hamburger as it’s housed on a round, sesame-seed bun ... The bun, which is also called a cemita, is where the sandwich gets its name. It’s an egg-rich bread topped with sesame seeds that is sort of a cross between challah and brioche. (And it’s not to be confused with the cemita or semita found in Northern Mexico, which is a Mexican sweet bread spiced with star anise).

The other distinguishing characteristic of a cemita is the liberal use of the minty herb papalo.

Article & Recipes: Make way for a new generation of club sandwiches

Related links
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Seminole Hard Rock Chicken Club Sandwich With Roasted Garlic, Goat Cheese and Crispy Pancetta
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Woodfield Grilled Natural Turkey Club Sandwich With Pomegranate Cranberry Remoulade
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Bart Messing's Pomegranate Cranberry Remoulade
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Plat Bleu at Delano's Lobster Club
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Re-creating a Ritz-Carlton club sandwich
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Katie Lee Joel's Chicken Club Salad

Crustless quiche. Frumenty. Braised Brussels Sprouts.

Blog post & Recipe: miniature crustless quiche

I wanted something distinctly eggy, but not too rich or filling. Then, duh- quiche! Except- I was too lazy to make a crust, and I don't have a pie tin. The simple and obvious solution is to grease up my muffin pan and make mini crustless quiches, duh.

Article & Recipe: Frumenty

Basically, the recipe is wheat pounded and seperated from its hulls, then boiled in cow or almond milk until it forms a gel, this mixture was then sweetened, spiced or coloured as appropriate to the the period. During the Medieval period it most often served without sugar with boiled venison as a type of pottage or in non-meat days with porpoise or beaver tail.

Recipe: Creamy braised brussels sprouts

Braising is an uncomplicated and miraculous cooking technique that will put every ignored vegetable in your refrigerator to good use and flavor even the cheapest cut of meat.

Bento Boxes. Iranian.

Blog: Lunch in a Box

A blog devoted to the bento box. Click on 'Lunch Links' for a long list of links to other bento websites, blogs, and resources.

Article & Recipes: Iranian new year's feast is worth the effort

Herb kookoo - a sort of dense souffle of chopped herbs, tart red barberries, and walnuts, bound together with eggs - is a traditional accompaniment to the Nowruz meal ... The other dish prepared this day is ash-e reshteh. This hearty noodle soup, full of beans and herbs, lightly thickened with flour, and finished with kashk, a kind of yogurt whey that adds a dairy tang and a bit of richness, is always made on Nowruz.

# Recipe Ash-e reshteh
# Recipe Herb kookoo

Egg and potato burritos

Recipe: Egg and potato burritos.