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Posts tagged “Roundup - Food Blogs”

Good Eats: Cheap and Versatile Pantry Staples

Israeli couscous, red lentils, capers, fancy tuna in olive oil. These are just a few of the the pantry items that can be employed to make you a good meal even when your fridge is looking bare. What ar...

Good Eats: Old Bay and Fast Shrimp Scampi

What's cooking over at Serious Eats? Well, first there's this really retro can of Old Bay, which turns out to make a pretty fabulous (and quick) shrimp scampi. Photo of the day, the verdict on food ma...

Happy Rosh Hashanah! Holiday Eats from The Jew & The Carrot

Shana tovah umetukah! Today is Rosh Hashanah, the Jewish New Year. We offer the longer blessing because we love the meaning for cooks and eaters: a good and sweet year. On Rosh Hashanah observant Jews...

Good Eats: Effects of Hurricane Ike on the Oyster Industry

This week we saw lots of informative but grim food news: the oyster industry in Texas pulling itself back together, what delicious looking berries will actually kill you, a new film about the sad sorr...

Good Eats: Apple Tart with Goat Cheese and Rose

Serious Eats' columnist Amanda Clarke is at it again, this week with An Uncommon Apple Tart Featuring Goat Cheese and Rose. Hard to resist that with the fresh apples appearing in the market. Plus othe...

Good Eats: Oven-less Chocolate Cake

Can you make a cake without an oven? Serious Eats columnist Amanda Clarke thinks you can, and she makes a restaurant-worthy dessert to prove it. More on how she did it, plus other reports from the wor...

Good Eats: Cauliflower with Green Beans and Ginger

What's been cooking over at Serious Eats this week? Well, let's start with what looks like a completely amazing side dish: Cauliflower with Green Beans and Ginger. There's a pinch of chili pepper and ...

Good Eats: Are Brussels Sprouts the New Bacon?

What's happening over at Serious Eats? Well, something rather shocking. Lucy Baker makes the argument that Brussels sprouts are the new bacon! Bacon is certainly a favorite topic of discussion at Seri...

Good Eats: The Fine Art of the Butter Sculpture

There is a lot of excellent eating over at Serious Eats this week. We'll get to some of our favorite bits below (butterscotch pudding, anyone?), but first we had to feature their gallery of butter scu...

Good Eats: Carrot Buttermilk Tart

Our friends at Serious Eats have been cooking up some seriously good food lately. Take a look at this Carrot Buttermilk Tart, for instance. We would really like a slice! More good eating from Serious ...

Good Eats: Tomato and Mozzarella Salad

What's cooking over at Serious Eats this week? Well, there's a fabulous salad, a very interesting new keyboard rest that relates to one of our favorite foods, and some very good news out of Canada... ...

Daily Scoop: Chocolate and Pistachio Ice Cream Cake

Ooooh.... We are currently working on a birthday cake for a small friend, and while we aren't making an ice cream cake, this one here still really caught our attention. ...

Good Eats: Popptags for Honest Wine Gifting

Does chlorine make American chicken taste funny? What does the inside of a blueberry really look like? Is it OK for vegans to eat honey? And what should I make for dessert tonight? Answers to these qu...

How To Make Banana Bread In Under Ten Minutes

We had a bunch of bananas turning very, very brown on the counter this week, but we weren't in a baking mood. We didn't want to haul out the mixer and soften the butter and dirty two bowls...you get t...

Good Eats: Bruschetta Dolce and Inflatable Toast Mattress

What's going on these days over at Serious Eats? Well, there's this delicious bruschetta and an inflatable toast mattress. Also, we just found out we've been issued a challenge of some sort - can some...

Top Ten Weird Recipe Names

James Oliver Cury has a list of the top ten weirdest recipe names he's come across in his work at Epicurious. We agreed that some were odd; others not so much - but we're curious about your own weird ...

Good Eats: Catapult Spoon

What's happening this week with our friends at Serious Eats? Well, there's this spoon catapult they posted. We smell a food fight! What do you think? Is this catapult a new essential piece of cafeteri...

Good Eats: Elephant Pour Spout

We have to agree with Robyn over at Serious Eats when she says that this little elephant pour spout on her latest bottle of oil is pretty awesome. Not only does it help oil pour straight and smooth, w...

Good Eats: Celebrate July 4th with a Plop

Our friends over at Serious Eats are telling us to celebrate July 4th with a plop instead of a bang. What's a plop, we ask? ...

Good Eats: Eat Red Dragonfruit - Not White

What's cooking this week over at Serious Eats? One writer argues that dragonfruit should be sweet and delicious, not insipid - you just have to buy the red version, not the white. That and more from S...

Good Eats: Kitchen Renovation in Progress

There's a kitchen renovation in progress over at Serious Eats, and here's a peek at the fifth stage in the process. This and more from our friends at Serious Eats below, including a plate to help you ...

Good Eats: Chipotle Chicken Salad Tacos

Our friends at Serious Eats have plunged into grilling and good meat for the summer wholeheartedly. They're even using leftover meat resourcefully. Check out Nick's version of Rick Bayless's Chipotle ...

Good Eats: What Is White Chocolate?

What is white chocolate? Is it really chocolate? Our friends at Serious Eats tackle this perplexing question. They also have a pear, parmesan, and cashew salad, DIY distilling, and the truth about chi...

Recipe Roundup: Strawberry Shortcakes Are Everywhere

Strawberries are still a little elusive at farmers' markets in New York City, but man oh man are they everywhere on the internet. Reading some magazine websites and food blogs today, we were virtua...

Good Eats: How To Hack Mason Jars

Our friends at Serious Eats point out that the glass Mason jar is not only a classic, with veritable cred in the design department, but it also remains a fresh alternative to all the plastic we're sup...