Fasoulia Nashfe: Lamb & White Bean Stew / Cool Rhubarb Glögg / Duck in Port

Blog Post & Recipe: Fasoulia Nashfe: Lamb and White Bean Stew

This fasoulia nashfe is one of my favorite family recipes, and one that has traveled with me to four continents: tender lamb, soft cannellini beans and a rich tomato sauce seasoned in the signature Arab way, with plenty of cinnamon, garlic and baharat.

Blog Post & Recipe: Finnish Christmas with a Twist: Cool rhubarb glögg

I adore rhubarb, I'm sure you've realised that by now, and this drink is for all you die-hard rhubarb lovers out there. It's completely sugar-free, so prepare yourself for some real rhubarb flavour pared with warming spices and a drizzle of lemon juice to freshen it all up.

Blog Post & Recipe: Duck in Port

I also recommend using all the parts that come with. The liver can be chopped up and sautéd with shallots, coriander and cumin. Seasoned with lime and cilantro and you have a perfect appetizer. The neck (head and feet) and rest of the giblets make a great base for a stock (see below).

4 Mussel Recipes / 3 Recipes with Cooked Peppers / Scottish Raspberry Jam & 15 Other Jams

Blog Post & Recipes: Medley of mussels

Hints for preparing mussels ...

MUSSELS WITH A TOMATO SAFFRON SAUCE ... STEAMED MUSSELS WITH FENNEL ... COCONUT AND HERB MUSSEL SOUP ... FAMILY-FAVOURITE MUSSEL FRITTERS

Article & Recipes: Pick the perfect peppers

Grilled, roasted or sautéed, a scorched pepper is a thing of deliciousness.

Warm chickpea and onion purée with sizzling peppers and lamb ... Hot chicken with peppers and chilli recipe ... Macedonian grilled vegetable salad recipe

Blog Post & Recipes: Scottish Raspberry Jam

Scottish Raspberry Jam

If you are now in the mood for jam, here a few recipes to tempt you: Strawberry Jam ... Plum Jam ... Mango & Orange Peel Jam ... Rum Pumpkin Jam ... Damson Jam ... Black Cherry & Cointreau Jam ... Strawberry & Rhubarb Jam ... Bramble Jelly ... Wild Fruit Jam ... Mirabelle Jam ... Summer Fruit Jam ... Peach & Apricot Jam ... Mango & Cardamon Jam ... Nectarine Preserve ... Thai Ginger, Rhubarb & Chilli Jam

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 ...

Nettle Beer / Brisket with Rhubarb and Honey / The Song of Ice and Fire Food Blog

Blog Post & Recipe: Homebrew from the hedgerow

This simple brew is easy to make but rather treacherous. The flavour is pleasant, if unsophisticated, and a pint of the stuff has the same effect on one's equilibrium as downing a pint of champagne would have.

Nettle Beer

Blog Post & Recipe: brisket with rhubarb and honey

I came upon a brisket recipe with rhubarb and honey. I had never considered the combination before, but as soon as my eyes set upon it, it seemed like a no-brainer. The bright, tart rhubarb notes would perfectly highlight the slow-cooked, tender beef.

Blog: "In the Game of Food, you win, or you wash the dishes."

"Welcome! We are two big fans of George R.R. Martin’s Song of Ice and Fire series. We are also fans of food. What, then, would be more natural than to combine them into one fabulous blog?" The authors of The Inn At The Crossroads cook their way through the book series that starts with A Game of Thrones ... and post the sometimes intricate and often tasty-looking results. Recipes are included.

Roasted Ruby Fruits / Savoy Cabbage Rolls with Golden Chanterelle & Brown Rice Filling & Cranberry Sauce / Meat-Free Barbecue Ideas

Blog Post & Recipe: Roasted Ruby Fruits (this blog has a weirdly huge header. Scroll down)

Like a lot of our [Australian] native fruits the Rosella is under utilised despite it's deliciousness ...

A bunch of lovely red rhubarb- I know there are green varieties, but I think the red is prettier
A punnet or two of strawberries
A handful of raspberries
A cup of Rosella petals

Blog Post & Recipe: Savoy cabbage rolls with golden chanterelle and brown rice filling and cranberry sauce

Together with brown rice I've used dried golden chanterelles, those beautiful mushrooms you would see at every market stall in Finland around August ... I've flavoured the filling with some of those beautiful herbs I got from the garden - thyme, rosemary and oregano, but you could use any dry or fresh herbs you have available.

Blog Post & Recipes: Meat-free barbecues

A meat-free barbecue will seem a gloomy prospect to many. After all, it is hard to muster much enthusiasm for the average veggie burger – so grey and miserable that it resembles nothing more than a slice of Wednesday ... The essential point is not to try to replicate meaty barbecue favourites such as burgers and sausages ... and instead attempt a different way of cooking altogether.

Roasted Butternut Squash with Burnt Aubergine and Pomegranate Molasses ... tamarind seitan kebabs ... smoky miso tofu ... roasted parsnips with caper vinaigrette ... miniature napoleons with aubergine creme

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.

Cook Meat in a Beer Cooler / Tofu with Tomato & Ginger Sauce / Rhubarb Pie

Blog Post: Cook Your Meat in a Beer Cooler: The World's Best (and Cheapest) Sous-Vide Hack

Once you realize that a beer cooler is just as good at keeping hot things hot as it is at keeping cold things cold, then the rest is easy

Blog Post & Recipe: Tofu with a moreish tomato and ginger sauce

This sauce is inspired by Bill Granger’s recipe for Braised Lamb Shanks in his book, Holiday ... How to keep the flavour without the lamb ... ?

Blog Post & Recipe: Darina Allen's Country Rhubarb Cake

Anyway, what this country cake is, basically, is a pie. A double-crusted fruit pie, except the pie dough is a little cakey. But the premise is the same: you make a crust, you try not to touch it too much, you divide it in half, roll each half out and line a pie plate with it

Roasted Rhubarb / Peeps Sushi / Edible Flowers

Blog Post & Recipe: A lot of rhubarb

I am pleased to announce that this spring, my allegiance lies in a pot of roasted rhubarb with white wine and vanilla bean. Eaten cold, ideally.

Roasted Rhubarb

Blog Post & Recipe: How to Make Peepshi = Peeps Sushi

5. Take a Peep head and tuck it into the top of the hollow Rice Krispies treat cylinder. Use a toothpick or tip of the a knife to help get it snug.

Article: Edible flowers? Blooming delicious!

"I love a baked potato with butter, scattered with marigold petals. The flower has a little bit of heat, but it has a very gentle, subtle flavour – I love it mainly for the colour. All roses are edible, but the useful ones are the scented ones, because it's the scent that translates into taste."

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

Threadcakes. Cut Your Food Bill. One Blogger's Ten Favourite Recipes.

Webpage: Threadcakes Gallery

An online cake competition by Chris Cardinal & Threadless.com

Article & Recipes: 7 tips to cut food bill but not flavor

1. Cook at home ... 2. Buy on sale ... 3. Buy what's in season ... 4. Shop smart ... 5. Use less protein ... 6. Throw nothing away ... 7. Use what you have

Olive dip ... Bean dip ... Everything but the kitchen sink meatloaf

Blog Post & Recipe: woohoo!

Well, I’m not sure how this happened, but my 500th post just crept up on me. I’ve dug through the archives and pulled out my favorite 10 food recipes to share with you one more time ...

blood orange + cherry cream scones ... fresh cherry + raspberry muffins ... ricotta, green onion & green garlic gnocchi ... garlicky baked fries ... port-braised cipollini onions ... carmelized cauliflower with salsa verde ... rosemary + pinenut shortbread cookies ... rhubarb johnny ... ginger cookies ... occidental fudge

Chicken Sizzling Rice Soup. Asparagus pasta. Composting

Blog Post & Recipe: soup for woolly

Obviously homemade chicken broth is going to kick canned chicken broth in the balls, but canned works here. I actually made this batch with half homemade and half store-bought because I ran out of the homemade. Bring it to a boil.

Chicken Sizzling Rice Soup

Blog Post & Recipe: asparagus, goat cheese and lemon pasta

It was getting late and I still didn’t know what to make for dinner, only that I wanted it to take no time at all because sometimes you look so hard for dinner inspiration, you sap all of your cooking energy en route. This had six ingredients. It took perhaps fifteen minutes to make.

Blog Post: A guide to composting for down-to-earth cooks

"I was so worried about ratios of green to browns," says Heather Hawkins, co-founder of the Web site EnviroMom (www.enviromom.com), a once-reluctant composter. "I realized, I should just focus on keeping food scraps out of garbage. That was a breakthrough for me."

Rhubarb cobbler. Fennel Salad. Chicken Potpie.

Article & recipe: Potpie is a simple treasure

Potpie is one of the most economical and easy dishes you can make ... two things determine the success of your potpie: having enough rich sauce to not just bind, but smother the solid ingredients, and a crisp crust to contrast with the silken sauce.

Chicken Potpie with Drop Biscuits

Blog Post & Recipe: Recipe: Lemony Shaved Fennel Salad with Bresaola

A few kitchen tools that make assembling this salad easy are a vegetable peeler for the cheese (you get nice thin, curly shards of cheese) and a mandoline for shaving the fennel. But if all you have is one good knife, you'll still make a great salad ... Bresaola is a ... lean air-cured beef ... Most gourmet shops that carry cured meats will have it. If not, substitute whatever you can find in the cured meat department (salami, prosciutto, etc.)

Blog Post & Recipe: rhubarb cobbler

Rhubarb Cobbler
Adapted from Claudia Fleming via New York Magazine

The biscuit topping includes the curious ingredient of hard-boiled egg yolks. I’ve been trying for days to find the reason behind it’s inclusion (as I am sure someone will ask) but without my cookbooks still boxed up, my access to technique information is limited. I know that some people grind up a hard boiled yolk in their sables, to make them sandier and would argue that this makes the biscuits a little richer and cakier.

Molasses. Rhubarb. Vegetable Lasagna.

Recipe: Raise-the-roof sweet potato vegetable lasagna

Approved by firemen.

If you're starting this from scratch, begin by baking two sweet potatoes and start layering the lasagna once they're done. If you sauce dry noodles generously when layering the lasagna, it's not necessary to boil the pasta. Use a sauce with little or no added oil

Article & Recipe: Rhubarb recipes: Fool around

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Rhubarb, orange and ginger nut pudding
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Rhubarb baked in grenadine

Article & Recipes: Molasses' complex flavor brings new dimension to savories as well as sweets

Molasses puts the chew in cookies, the soul in shoofly pie, the fudgy moistness in gingerbread.

Molasses (and its kindred sweeteners such as sorghum syrup and pomegranate molasses) now is used in savory recipes: sauces and braises for meats, marinades for vegetable salads, cures for fish and glazes for poultry ...

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Recipe: Charlie Ayers' molasses steak sauce
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Recipe: Beet salad with pomegranate-molasses dressing
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Recipe: Apple cider-molasses braised pulled pork
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Recipe: Gingersnap cookies
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Buying molasses
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The magic ingredient
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The scoop on sweet sorghum