|
0
Votes
vote
Meat Lite: Stuffed Poblanos with Tomatillo SalsaFrom Recipes Editor's note: Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by the book coauthored by the two, Almost Meatless, due out in spring 2009. I love the idea of stuf... |
|
0
Votes
vote
Sunday Dinners: Dress Rehearsal For Turkey DayA collaboration between Andrew Schloss and Cookthink, the Sunday Dinners project is designed to help those of us who love to cook but have trouble finding the time. Each Sunday, we bring you recipes for a leisurely meal — and show you how to spin the leftovers into easy weeknight dinner... |
|
0
Votes
vote
Sunday Brunch: Tom Douglas' Corned Beef HashFrom Recipes When the weather gets cooler I start craving corned beef hash. My friend Tom Douglas, perhaps Seattle's best-known chef-restaurateur (Dahlia Lounge, Palace Kitchen, and Etta's Seafood, among others), has a great corned beef hash recipe in his first book Tom Douglas' Seattle Ki... |
|
0
Votes
vote
News From The CookthinktankMany congratulations are in order for Lauren of VeganYumYum for winning the VegNews VegBloggy Award for best blog of 2008! Karina’s been on a pumpkin kick of late — try out her gluten-free versions of Pumpkin Raisin Cake or Pumpkin Waffles. Planning other Halloween-inspired festiviti... |
|
0
Votes
vote
Obama and McCain Burgers at the Burger Joint in MarylandFrom A Hamburger Today The Burger Joint in Bethesda, Maryland is offering special burgers named after Obama and McCain through the first week of November. The Obama burger is modeled after a Chicago-style hot dog and is topped with relish, pickles, tomatoes, peppers, celery salt and a Vie... |
|
0
Votes
vote
Dinner Tonight: Quesadillas with MushroomsFrom Recipes No, not the ones with shredded Monterey jack and flour tortillas. I gave those up years ago. These Diana Kennedy-approved quesadillas are made from masa (the Spanish cornmeal dough in tortillas, tamales, arepas), stuffed with Oaxaca cheese and strips of poblano, and cris... |
