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RESTAURANTS+FOOD
A Lack of Thought [Almond Mint Arugula Falafel with Lemony Avocado Buttermilk Dressing]
Submitted by The Gouda Life on 04.8.13 at 8:42am.
I keep coming here with the intention to write a big long spiel about stuff and things and life… and then I get here and just stare at the page, pick at my cuticles, sigh heavily, and walk away.
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BYOB : BAKE YOUR OWN BAGELS!
Submitted by Butter Versus Burpees on 04.8.13 at 8:39am.
Slowly I’m tackling baking projects that I once passed off as ‘too _______’ to do myself – whether that was too complicated, time consuming, fussy, whatever. It’s easy to assume that just because you don’t often (or ever) make a certain something it’s because you can’t!
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Fortune brings in some boats that are not steered. – William Shakespeare and Chicken Fajita Soft Tac
Submitted by Susartandfood blog on 04.8.13 at 8:09am.
According to the weatherman our weekend was to be “unsettled”. It was. One moment the sun would appear, the next dark clouds would hover overhead. I snapped the picture below sitting on the deck just before sunrise this morning. No wind, not a sound to be heard.
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Roasted Chicken with Bacon & Sweet Paprika - Fifty Shades of Chicken
Submitted by The Culinary Chase on 04.5.13 at 6:52am.
The above passage was taken from the introduction of Fifty Shades of Chicken (a parody in a cookbook). Friends of ours, Dale and Teena, gave me this book and when I read the name of the book I burst out laughing. Although I've never read Fifty Shades of Grey (and have no desire to read) I was i...
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best.dessert.ever.
Submitted by Eat Halifax! on 04.3.13 at 9:01am.
I can't say this enough. I just made the Best Dessert Ever. Like ever.
But let's back up a bit first. You may remember a while back Castello (aka Tre Stelle) contacted me about testing some of their new cheese. A delicious endeavour indeed. They liked my post so much they offered to send along m...
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Siu Mai Open-Faced Dumplings Part 2
Submitted by Suzie the Foodie on 03.27.13 at 6:46am.
After making the dumpling skins (Part 1) from the cookbook Asian Dumplings (Amazon.ca), the next day I began working on making the filling and bringing everything together.
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Camembert and Cranberry Tartletts
Submitted by The Culinary Chase on 01.3.13 at 3:18am.
These simple and elegant-looking tartletts are the perfect finger food. They are delicate and small enough to eat without too much fuss or mess.
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Green Pea Soup with Mint
Submitted by Adventures In Local Food on 08.1.12 at 8:23am.
Every year, I grow some sugar snap peas AND shelling peas in my garden. Even though sugar snap peas seem more practical because of their succulent pods and forgiving harvesting cycle, I just love the flavour of big fat shelled peas, straight out of the pod. It’s my favourite garden snack.
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I'll say "yes" to Sushi Nami anytime!
Submitted by With Bite on 07.28.11 at 10:35am.
One of the only meals that I'll never turn down is sushi. I have to be in the mood for pub food, pizza, Mexican or fine dining, but it's a rarity when I say "no" to some delicious raw fish. Of late, our favorite spot to go is Sushi Nami Royale.
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Mama Mia, and Sausage Tortellini Soup
Submitted by Blogger on 11.1.10 at 8:54am.
Well, my birthday’s tomorrow. I have mixed feelings about birthdays, particularly mine. Usually the two weeks prior to the big day I find myself in a slightly introspective and uncharacteristically melancholy state of mind. I attribute this mainly to the passing of another year and taking stock o...
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Going Retro: Crab Soufflé
Submitted by Suzie The Foodie on 06.15.10 at 6:35am.
Once again I decided to take on a retro recipe inspired by The Food Network's forum topic dedicated to retro cooking and baking. What would be more class than making a soufflé? Something I had never done before, perfect! I love a challenge.
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Lamb Couscous with Chickpeas and Zucchini
Submitted by The Culinary Chase on 04.22.10 at 7:03am.
Spices serve an important role in the flavoring food as well as being used for medicinal purposes. I can not begin to imagine what it would be like not to have spices in my pantry just sitting there waiting to be used at a moment's notice.
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