Frog Porridge / Collard Greens / Hot and Sour Thai Soup

Blog Post & Recipe: Frog Porridge 田鸡粥

We usually call this 'tin gai'(田鸡) in Cantonese, which simply translates into paddy field chicken.

Blog Post & Recipe: Collard Greens

I had just about given up and resigned to the fact that I was going to be one of those people who hated collards. But then my mom intervened. She swore that my cousin's husband, Chad had the best recipe ever. She said it was fabulous...made with wine, etc!

Blog Post & Recipe: Hot and Sour Thai Soup Recipe

Tom Yum Thai soup has a unique taste. It's both spicy and sour and loaded with amazing flavors such as lemongrass, galangal, fresh kaffir limes leaves and coconut milk. For this version, I combined fresh water chestnuts, sugar snap peas, tamarind, red chili powder, baby squid and mackerel. You could also add shrimp or chicken. And of course, the soup is easy to make vegetarian as well.

Laksa With Ground Bison / Sauerkraut Rye Sandwich Bread / Baking Bread with Different Flours

Blog Post & Recipe: Laksa With Ground Bison

It was one of those day that I wanted to cook a meal that won't required a long time to cook it. You could use regular beef chuck or beef shoulder for this laksa, or you can also use poultry such as chicken, or duck.

Blog Post & Recipe: Sauerkraut Rye Sandwich 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. But, Sauerkraut is perfect. It gives the bread a sourdough flavor, without a strong sauerkraut flavor.

Blog Post & Recipe: All Flours Are Not Equal

What would happen if you ran out of bread flour but still wanted to make bread? Or the store had an awesome sale on cake flour which you were tempted to use instead? Flour is basically just flour, after all, no? There’s not much difference between Pastry and All Purpose, besides a bit more protein, right?

Jugged Hare / Fennel & Pear Soup / Black Pudding Profiteroles

Blog Post & Recipe: Jugged Hare

The recipe kicks off asking for a mixture of flour, mace, cloves and allspice to roll the chunks of rabbit in before frying.

Blog Post & Recipe: Good warm, even better cold - Fennel and Pear Soup

I was standing with a fennel bulb in my hand when I saw a very ripe pear on the table and somehow my mind connected with the two and there was one - the vision of a fennel and pear soup.

Blog Post & Recipe: Black Pudding Profiteroles

Remember the Chorizo Choux Puffs? When I published the recipe on my Estonian site, then one of the readers, Ilse, suggested using our Christmas favourite, finely chopped black pudding instead of chorizo. I liked the sound of that, so nicked the idea, adding a spoonful of roasted onion flakes for an extra depth of flavour.

Monggo Guisado – Filipino Mung Bean Stew with Prawns & Kale / Blue Grouse with Roasted Apples & Pears / Barbecued King Prawns

Blog Post & Recipe: Monggo Guisado – Filipino Mung Bean Stew with Shrimp and Kale

It’s a simple stew consisting of mung beans, a small green bean native to India and popular in the Philippines for sweet and savory dishes.

Blog Post & Recipe: “Blue Grouse with Roasted Apples and Pears”

There are several kinds of grouse: sage grouse (which tastes a lot like what it eats, sage), spruce grouse, sooty grouse, ruffed grouse, sharp-tail grouse, and the blue grouse, also known as the dusky grouse.

Blog Post & Recipe: Fishermen in for the long haul

The Spencer Gulf prawn fishery has formally acquired Marine Stewardship Council certification as a sustainable and well-managed fishery, the first prawn fishery in Australia, the southern hemisphere and the Asia-Pacific region to do so.

Neil Perry's barbecued king prawns

Cuisses de Grenouilles (Crispy Frogs’ Legs) / Sourdough Mint Paratha / 8 Vegetable Recipes from Hugh Fearnley-Whittingstall

Blog Post & Recipe: Cuisses de Grenouilles or Light and Crispy Frogs’ Legs

Frogs’ legs do not taste like chicken. If they taste like anything, they taste like the crocodile I had in Nairobi

Blog Post & Recipe: Sourdough Mint Paratha / Indian Mint flatbread using Sourdough [ via ]

For those who do not recognize the title, Parathas are Indian flatbreads. Some are filled and some are just plain layered with ghee or oil. This one is more of a roti family, but is a little thicker than roti and has spices and herbs added to it.

Article & Recipes: Hold the steak: Hugh Fearnley-Whittingstall's vegetable recipes

Sweet potato and peanut gratin ... Chard and new potato curry ... Aubergine and green bean curry ... Cauliflower with sumac and seeds ... Chillies stuffed with beans ... Spicy carrot and chickpea pitta pocket ... Mexican tomato and bean soup ... Roasted new potatoes with harissa

Harissa / Beet-Stuffed Beetroot / Jellyfish

Blog Post & Recipe: Homemade Harissa

The ingredients are dried adobo chilis, sundried tomatoes, olive oil garlic, coriander, and caraway ... There are as many ways to use harissa as there are ways to use hot sauce. I tried it out with toasted pita bread, butter, and hard boiled eggs first.

Blog Post & Recipe: Beet Stuffed Beets

I almost like the greens more than the beets themselves! As soon as I get a bunch of beets i chop off the greens and thoroughly wash them to remove all the dirt. They are awesome in salads. But I wanted to do something more with them. I figured it would be fun to stuff a beet… with beet greens.

Blog Post & Recipe: The Nasty Bits: Jellyfish

Dress the jellyfish in chili oil and a bit of soy sauce, Sichuan peppercorns, and a lot of oil made fragrant with browned garlic and scallions. The mixture tastes good with tripe, jellyfish, or even cold-dressed noodles, for that matter. The oil enriches the jellyfish, which has fairly bland flavor for all its textural excitement.

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!

Elizabeth David Recipes / Using Nuts and Seeds / Dried Worms in Pho

Blog Post & Recipes: Elizabeth David

At Elizabeth David's Table: Classic Recipes and Timeless Kitchen Wisdom

Chicken with Tarragon ... Tarte à l'oignon ... Lettuce Soup ... Ratatouille ... more

Article & Recipes: Nuts and seeds

Here’s a roundup of eight delicious ways from around the globe to get the most from nuts and seeds.

Cashew Cream ... Pomegranate Khoresh with Chicken ... Boiled Peanuts (Stovetop Method) ... Three Sisters Black Mole ... Romesco ... Horchata ... Dukkah ... Picada

Blog Post: Pho Secret Ingredients: Dried Earthworms (Sa Sung)

If you read Saveur magazine, you may have seen the northern pho (pho Bac) article that I wrote for the March 2011 issue. One of the ingredients that I mentioned in the story was sa sung (Sipunculans), dried peanut earthworms that add a unique savory sweetness to the broth

Hot & Sour Mushroom Soup / Five Spice Blends / Icelandic Christmas Recipes

Recipe: Yotam Ottolenghi's hot and sour mushroom soup recipe

A variation on Asian soups such as Thai tom yum or Vietnamese pho. The key is the stock, which must be rich and hearty, with many layers of flavour.

Blog Post & Recipes: Five Spice Blends to Give for a Homemade Christmas Gift

Rosemary and Garlic Herb Rub ... Montreal Steak Seasoning ... Moroccan Spice Mix ... Rosemary Salt ... Spicy Sweet Potato Fries Spice Mix.

More Ideas for Homemade Christmas Gifts from the Kitchen ...

Blog Post & Recipes: Icelandic Christmas recipes

Starters or desserts:

* Rice pudding
* Ris a la mande
* Vanilla ice cream


Main dishes:

* Hangikjöt (smoked lamb)
* Pork rib roast
* Roast lamb
* Rock ptarmigan

Side dishes and accompaniments:

* Leaf bread
* Christmas cocktail
* Pickled red cabbage
* Caramel potatoes


Cakes and cookies:

* Gingerbread sandwich cookies
* Sarah Bernhardt cookies
* Jewish cookies
* Half-moons
* Coconut wreaths
* Siggi's cookies
* Syrup cookies
* Air cookies
* Spice cake with buttercream
* Christmas cake

Choosing the Right Flour / Moose Nose / Muffuletta Hot Dogs

Blog Post: A guide the using the right type of flour for cooking

The main thing to consider is this: Flours are categorized by their protein content ... the more protein in flour, the more gluten it can develop.

Article & Recipe: Moose Nose – Alaska State Land Mammal [via Metafilter]

A moose muffle is the nose and the pendulous, overhanging upper lip of the moose, eaten boiled, baked, or fried as a delicacy ...

Directions for preparing Moose Nose

Blog Post & Recipe: Muffuletta Hot Dogs

We love muffulettas, the traditional New Orleans sandwiches made with cured meats, provolone, olive paste, pickled onions and peppers. It's a fantastic mix of sharp, salty, briny flavors.

Weird Meat. Wrinkly Potatoes. Dandelion with Lamb.

Blog: Weird Meat

WeirdMeat.com, a travel and food blog. Documents experiences eating strange foods around the world. What is weird to one, is normal to another.

Blog Post & Recipe: Canary Wrinkly Potatoes (Papas Arrugadas)

When I encountered this dish for the first time in a Spanish restaurant, I thought they used a special kind of potatoes as the insides were soft, almost mashed, encased in salty, slightly chewy skin. Apparently, it’s a classic Canarian dish for ordinary new potatoes.

Blog Post & Recipe: Dandelion with Lamb

Scroll down to get to the English version.

This recipe is not from mainstream Turkish cuisine - as far as I know -, I inspired with this Cretan recipe, adapted to my turkish taste. I have no chance to find spiny chicory - stamnagathi here so I used dandelions as she advised, then omitted the lemon-egg (terbiye) sauce and added fresh tomatoes.

Rabbit. Ground Squirrel.

Article: Tips for Cooking Rabbit

Wild vs. tame rabbit ... How to buy rabbit ... General cooking tips ... Roasting rabbit ... Braising rabbit ... Stewing rabbit ... Sautéing rabbit

Recipe: Slow-braised rabbit with roasted onions and buckwheat polenta

You’ll need time to make the rabbit stock, but it’s the weekend; kick back with a glass of wine while it simmers away. You may substitute with chicken stock.

Recipe: How to Cook Ground Squirrels

Many of us can't imagine eating the ground squirrels that we see in our back yards, but squirrel is actually a delicious, low-fat dark meat. It is especially popular in the southern states, where hunting is a favored and traditional activity.

Pan-Fried Pork Chops. Grilled fennel. Game Recipes.

Recipe: How to Pan-Fry Pork Chops

It is the most basic way to make the thing you’re making.

Website: Just Game Recipes

1,508 Game Recipes

Alligator
Bear
Beaver
Boar
Buffalo
Caribou
Dove ...

Blog Post & Recipe: Grilled fennel bulbs, parmesan, olive oil, sea salt, lemon juice

Something as simple as this is the perfect precursor to Summer. Simply caressed with a bit of olive oil, and hugged with the warmth of the grill, these fennel bulbs make the perfect vegetable side dish to any grilled meat or seafood dishes. Splash on a touch of fresh lemon juice, sprinkle them with some parmesan cheese and ...

Spare Bread. Chocolate cake. 10 Pantry Items. Guinea Fowl.

Recipe: Five-minute chocolate cake in a mug a sensation

Article & Recipes: The fowl for flavour

Look to the sidebar box for the recipe links.

Guinea fowl has got to be the ultimate bird – gamier than chicken but with a hint of sweetness, too, it is packed with flavour and always rises to the special occasion.

...

Because the meat is so lean it can dry out quite easily, making it tricky to roast. That’s why, for me, the star dish here is the 
pot-au-feu.

Warm salad of guinea fowl, bacon, carrots and green beans ... Guinea fowl in spiced orange sauce.

Article & Recipes: No crumb left behind

Leftover bread is so important in my pantry that if I don't have any on hand, I'll buy a loaf and dry it out in the oven. Then it's perfect to toast and tear into pieces to add to an arugula salad, or turn into buttered breadcrumbs for the first of the season's asparagus ...

Italian Stuffed Artichokes ... Croissant & Walnut Bread Pudding ... Savory Bread Pudding with Asparagus ... More ideas for leftover bread

Article & Recipes: Kitchen Essentials: 10 versatile pantry items

See the sidebar for links to more "Kitchen essentials" articles. Note: this article is US-centric, specifically southwest US-centric, which means that they make recommendations like this --

Shopping tips: Chipotle peppers in adobo are sold in cans in most supermarkets and Mexican markets. They are very spicy, especially if you use the seeds, so sometimes only a 1/2 teaspoon of the puree is enough. Leftovers keep well in an airtight container in the refrigerator.

Dog

Because you were wondering.



Recipe: Stewed Dog



Recipes: Cuisine of Dog Meat

Dog Soup is called, Gaejang, Gajangkuk, or Gujang, Gujangaeng, Guyoukgeng. It has been called Bosintang from the later part of 1940,but during the period of the 1988 Olympic games, it was banned to use the name of Bosintang, so its name was replaced by Youngyangtang, Sacheoltang, Mungmungtang. But nowadays, the name of Bosintang is widely used instead of Youngyangtang. Bosintang is made by boiling dog meat with thin soy paste, tearing it into pieces, putting ingredients such as green onion, leek, stalk of taro, brake into broth, and boiling it again ...

Bosintang ... Jeongol ... Suyuk ... Duruchigi

Kangaroo Tail. Sea Trout. Growing Herbs

Recipe: Dew's Meat roo tail with banana and sweet potato mash.

Article/Recipe: Herbal Essence.

Article ends with recipes for baked sea trout with spring herbs, buttered samphire, and broad bean and herb frittata.

A sunny windowsill is all you need to grow your own herbs. The secret is to treat them mean - and then spoil yourself. Nigel Slater hooks a fragrant supper