Food

Whether you are a gourmet chef with years of training at elite culinary school or a clueless bachelor trying to impress a date, these delicious and diverse food blogs will show you how to put together an exquisite meal. Just reading about these mouth-w...

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  Bello Sorrento, Amalfi, Positano
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ContentType Cooking with Amy: A Food Blog | 05/16/08 18:14

There is good food everywhere. That's my theory and I'm sticking with it. In some places it is easier than others, to find something delicious. Sorrento is a pretty tourist town just a stone's throw from Naples. Orange trees pop up through the sidewalk and the views of the bay are breathtaking, especially at sunset when...

  More things we do not need
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ContentType Accidental Hedonist | 05/16/08 9:20

In the never ending quest for companies to find solutions to problems that do not exist, I give you - Fizz Cup! Just cram the reusable cup with ice cream, bung on the lid, twist the entire shebang onto any plastic pop bottle and squeeze. The soda then whooshes up through the Fizz Cup's funnel (you can also use a straw...

  Gordon Ramsay: Hypocrite?
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ContentType Accidental Hedonist | 05/16/08 9:06

Gordon Ramsay, Seasonal food advocate: Celebrity British chef Gordon Ramsay said restaurants should be fined if they serve out-of-season fruit and vegetables. "I don't want to see asparagus in the middle of December. I don't want to see strawberries from Kenya in the middle of March. I want to see it home-grown," he...

  Petites Meringues
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ContentType Chocolate & Zucchini | 05/16/08 6:30

My freezer is not exactly in its prime, and it suffers from ice buildup syndrome. I put stuff in there, all wrapped up and all, and a few weeks later everything's covered in frost like the beard of a North Pole explorer. And after a while, there's so much ice covering the shelves that I half expect to see penguins skating...

  Moroccan Spiced Grilled Chicken Breasts
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ContentType Simply Recipes | 05/16/08 5:22

What I love about this recipe is that with just the barest of preparation, you can have a tasty meal within minutes. The yogurt-based marinade is only mildly acidic, so you can leave the chicken in the marinade all day, while it gently tenderizes the meat and infuses it with the spiciness of cumin and paprika. Just...

  Grazie, Napoli!
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ContentType Cooking with Amy: A Food Blog | 05/15/08 17:47

It's been twenty years since I've been in Italy and in some ways it feels like I never left. That's why I chose this photo instead of any of the other 200 photos I have shot in the last two days. It somehow captures the timeless spirit of the place. Yes, it's been two days of exploring Naples and Caserta and Sorrento again....

  Ever had dessert at Pho Hoa?
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ContentType Pinoy Cook: a Filipina's food, cooking and recipes blog | 05/15/08 15:30

We are Pho Hoa regulars. We eat at this Vietnamese restaurant as a family; my daughter goes there with her friends as well. The nice thing about Pho Hoa is that whichever branch you eat at, the food is the same. That's saying a lot because franchising often means loss of quality control. I like the consistency because it...

  Cranberry and Quinoa Salad with Coriander and Chili Dusted Chicken
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ContentType Too Many Chefs | 05/15/08 9:46

Last Thursday I received an email from my friend Ami about picnics. I was coming to the end of a long chicken-pox infected week on my own with the boys, so I jumped at the idea. Friday or Saturday?? Count me in for both! Big brother was past the contagious stage and the weather in Paris had suddenly blossomed into luxurious...

  The Top 10 Moments in Food History
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ContentType Accidental Hedonist | 05/15/08 9:27

A few months ago, there was a list floating about containing the 100 Greatest Moments in Food History. I felt that the top 10 items were sorely lacking in actual historical significance, so I've decided to come up with my own list. Feel free to debate and add your own as you see fit. 10. Television: Everything from Julia...

  Franks and Sauerkraut Paprikash
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ContentType Simply Recipes | 05/14/08 23:40

When my father told me he had made "weenies and sauerkraut", all I could think of was, not another pork and sauerkraut recipe. My dad must have sauerkraut running through his veins by this time, given how often he eats it. But this recipe, adapted from a 25-year old McCalls recipe, really is worth reporting. It's...

  
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