Posts for July 15th 2011
This week, my husband and I celebrated our third wedding anniversary. It almost makes me sad that we aren't considered "newlyweds" anymore; thank goodness we still feel like we fit into this category. We're far from perfect, but we're still smitten with one another. I've been told that the way to a man's heart is through his stomach countless times, and while I partially agree with that cliché, the thoughtfulness that surrounds food often gets me much further.
Scheduling meaningful date nights can feel like another thing to pile on a to-do list — not to mention it can be tough on the pocketbook if, in your eyes, this means fancy restaurants and Broadway shows.
See how she transforms Tuesdays into terrific date nights — along with her favorite date night dinner! — when you read on.
- 7 showstopping recipes for paella. — KitchenDaily
- Photographic evidence that Top Chef 9 is in Texas. — Eater
- A week with Alinea's serviceware designer. — Huffington Post Food
- Why legalizing food trucks will only make things worse. — New York Times
- The future of famous French spot Le Bec-Fin doesn't look so hot. — Grub Street Philly
- What you should know before going vegan. — The Daily Meal
- Most common food product substitutes. — TLC
- Scotch lovers: try drinking Japanese whisky. — Food Republic
The recipe has mixed reviews, and I was a little worried that the resulting bite wouldn't be embraced by my all-female guests. However, these cakes blew my friends and I away! They were amazing.
The corn flavor is enhanced by spicy pepper Jack cheese, and the panko provides a perfectly crisp crust. Although they are rich, they're not heavy; they are satisfying and filling but still light. These cakes pair perfectly with a glass of sparkling wine! I highly recommend you make this hors d'oeuvre. Get the recipe here.
This inviting float, courtesy of Dice215, looks like one decadent drink!A grown-up float with bourbon vanilla ice cream, chocolate stout, whipped cream and caramel.
The fruit, which dates back to at least 800 B.C., was domesticated by the Aztecs, and has since become a staple of Latin American cooking. Tomatillos — which are widely available in the US today — are in season from May to November, peaking in August, which leaves us with ample time to take advantage of their bounty. Tomatillos grow inside a paper-like husk that is inedible. Although these little green bundles of love appear a little tricky to work with, they're surprisingly simple to prepare and even easier to enjoy. Learn how to do so when you read on.