Melanzane Sott’Olio (Pickled Eggplant) / Cold Borscht / Chicken & Sweet Potato Hotpot

Blog Post & Recipe: Marie’s Melanzane Sott’Olio (Pickled Eggplant) [ via ]

One of the antipasti served at the start of this dinner was a traditional Sicilian pickled eggplant – melanzane sott’olio.

Blog Post & Recipe: cold borscht – chilled beet soup

That tang of the sour cream, the floral cool of the cucumber, the slight bitterness of dill – that’s the stuff you remember years later

Blog Post & Recipe: Angela Hartnett's chicken and sweet potato hotpot recipe

Hotpot is a traditional Lancashire dish made from mutton and topped with sliced potato ... This is my summer version – it has the same characteristics as a solid one-pot wonder, but with lighter ingredients.

Mayonnaise in 60 Seconds / Silverbeet Stems with Sesame-Yogurt Sauce & Black Sesame Seeds / Ham Cooked in Hay with Beer

Blog Post & Video & Recipe: Mayonnaise in 60 seconds (video recipe)

ALL INGREDIENTS MUST BE AT ROOM TEMPERATURE; YOU NEED AN IMMERSION BLENDER/HAND-HELD BLENDER FOR THIS METHOD

Blog Post & Recipe: Stem that waste

So here is a recipe for chard stems, braised and served with a tahini-yogurt sauce and black sesame seeds. It’s a very simple dish. And if you have the greens, you can cook them and serve the two together. Amounts are really irrelevant here; you can do this with pounds of chard stems if you have them. Just make more sauce as needed.

Chard Stems with Sesame-Yogurt Sauce and Black Sesame Seeds

Blog Post & Recipe: Cooking with hay

[Elena] Molokhovets [author of Russian cookbooks] was using hay to stew cabbage by spreading it on the oven floor ‘as soon as the rye loaves are moved from the oven’ (to judge the right temperature), to boil jars of preserves wrapped in straw to prevent them from knocking, to store eggs and fruit, to test the readiness of cakes etc etc. The possibilities of using hay was truly limitless – a 19th century equivalent to our microwave (not that I own one of course!)!

Ham cooked in hay with beer

Concept: cook with hay. Eat silverbeet stems.

Eggplant a la Russe / Grilled Snapper with Oregano Served with Roasted Baby Mixed Peppers & Asparagus / Moules Marinières

Blog Post & Recipe: Oh Boy

(And, yes, it is very rich.)

Eggplant a la Russe

Blog Post & Recipe: Simplicity: Grilled Red Snapper With Roasted Mixed Peppers and Asparagus

Grilled snapper with oregano served with roasted baby mixed peppers and asparagus. This is a typical dinner for us.

Blog Post & Recipe: Moules Marinières

Not only is this recipe incredibly tasty, it’s as fast as hell; from chopping board to stuffing your face in 15 minutes flat as long as your mussels are clean.

Pelmeni Dumplings / Mafe Lamb Stew / Young US Farmers

Blog Post & Recipe: pelmeni

I’m worried that by writing about pelmeni, the famed Russian meat-filled dumplings with a cult following, I might inadvertently open the Pelmeni Pandora’s box and pandemonium will ensue. This is a dish that elicits passionate responses

Blog Post & Recipe: Mafe | Senegalese Lamb Stew

When it comes to mafe, a traditional stew from Senegal, there are very few absolutes. It’s typically made from lamb, mutton, beef, or chicken and vegetables stewed in peanut sauce, although the combination of veggies is variable–and arguable. Chef Thiam says the butternut squash is mandatory, whereas my cousin feels strongly about the presence of cabbage.

Article: In New Food Culture, a Young Generation of Farmers Emerges

Now, Mr. Jones, 30, and his wife, Alicia, 27, are among an emerging group of people in their 20s and 30s who have chosen farming as a career. Many shun industrial, mechanized farming and list punk rock, Karl Marx and the food journalist Michael Pollan as their influences. The Joneses say they and their peers are succeeding because of Oregon’s farmer-foodie culture, which demands grass-fed and pasture-raised meats.

Food Porn Daily / Random Recipe Generator / Stuffed Cabbage

Website: FoodPornDaily (via Honest Fare)

click, drool, repeat

Website: Random Recipe Generator

Lettuces With Lettuces Mash ... Grilled Essence Of Vanilla ... Horseradish Sauce With Apple Sauce Crust

Insufficiently delicious? Reload the page for another.

Blog Post & Recipe: stuffed cabbage

In Russia, we called this dish “golubtsi”, and I’ve heard my Ukrainian friends refer to them as “holubki” ... But whatever you call them, they are amazing. In fact, they’re even better in the next few days as flavors develop more, and, if that weren’t bonus enough, they freeze beautifully too.