I used to believe that vegetarian food could never be a filling, satisfying meal until I recently started to appreciate and embrace vegetarian cooking. I encourage you to give it a try with a super simple, quick fix dinner dish: tasty texas tofu recipe. It's a robust dish with layered spicy tofu, thick warm beans, and crisp sourdough bread. Turn it into a last minute week night dinner party with store bought chips and guacamole, icy cold beers, and a flan for dessert. Get the recipe now, read more

It seems like we can't get enough cake or chocolate around here - which is okay since the entire internet loves to help out. This time it's a gooey, runny yellow cake with lemon curd and chocolate ganache. I hope there's a slice for me. - Everybody Likes Sandwiches

Like strawberries, cherries are another of my favorite spring/early summer fruits. Since today is National Cherry Cobbler day, I thought I would take the time to let you know all about cherries. Cherries grow on trees and are a member of the stone fruit family - along with plums and peaches. When purchasing cherries avoid those with blemishes, mushy/light skin, or those that are shriveled. Cherries do not ripen after they have been picked, so choose those that appear plump, firm, smooth, dark/brightly colored with their stems pliable and attached (dry stems = old cherries). As they bruise easily, handle with care and thoroughly rinse and wash before consuming. Refrigerate to improve flavor and length of life, yet eat at room temperature for the best taste. Store cherries in a plastic bag in the refrigerator.

You should eat them in about three days. Generally speaking darker colored cherries are sweeter making them an excellent dessert. There are a wide variety of cherries on the market from Bing to Ranier to Queen Anne, and the peak cherry season is June/July. A sour variety is best for making pies, jams, and pastries - save the sweet ones for eating alone. To pit, slam with a knife as you would a clove of garlic to remove the skin or use a paper clip to slide in and stab the pit out.

One of geeksugar's favorite treats is a fresh baked madeleine - for those of you that don't know, a madeleine is a French, cakelike cookie shaped like a shell. In fact, she likes them so much, her mom actually ended up buying her the special pan in order to make her own. Only there was one problem: geeksugar swears she can't cook. I think this is a total lie and so I suggested that she make a batch and then I would make a batch. I'd never made madeleines before, in fact I couldn't even remember what they were supposed to taste like, but I thought it would be a fun challenge. Besides, I wanted to see what her "non-cooking" skills could muster up. To see both of our results and check out the recipe we used, read more

It's rock and roll time for our beautiful, blushing bride Julie and no I'm not talking about walking down the aisle, I'm talking about walking down the bar, it's her bachelorette party! The stage is set for a rowdy (yet chic) bash: we've invited all of the girlfriends, planned a finger food menu, concocted a few naughty cocktails, and called up a professional female stripper to teach us a thing or two. The party will start at my place with the class and continue out at a hip hot restaurant and packed, happening night club. Since it begins at my place, I've got to transform my living quarters from everyday to bachelorette party day. To find out how I'll do it, read more

I've become obsessed with asparagus lately. This is the first season it's happened, I'm not sure why. At any rate, I enjoy discovering new recipes for the delectable spears and am glad to have come across this one for Asparagus with mustard seeds and ginger. - Cookthink