Well, it’s officially peach season, and my mom gave me a small box of fresh peaches from the famed Peach Truck. I immediately knew what to do with at least a couple of them, and got to work trying out a new Half Baked Harvest recipe I saw on her Instagram: Cinnamon Crunch Peach Muffin Bread. View this post on Instagram So let’s dive right in by taking a look at the ingredients list. Here’s everything you need: Since I had literally just been given the peaches, the only thing I didn’t have on…

Brides, have you ever had a lofty cake dream... ...fall flat? Or have you ever wished for pretty-as-a-picture polka dots... ...only to get gravity-defying cow patties? How about something that should have been simply sublime... ...that turned terrifying? Perhaps your "something blue"... ...has you seeing red? Have you ever wanted creamy lace and bows... ...only to get "AAAAUUUGGHH!!" Well, have you?Yes?Oh, good!Then send me a picture, won't you?This stuff cracks. me. up. Thanks to brides Ashley…

Frozen food company Amy’s Kitchen issued a public statement this week clarifying that the cooking instructions printed on the back of its popular bean and cheese burritos are completely accurate, putting an end to years of consumer speculation.“We get a lot of emails asking if there was a printing error on the packaging,” said Amy’s quality assurance director Beau Rito. “So let me be clear right here. It is 60 seconds in a microwave, then flip, then another 60 seconds. In a toaster oven, it…

If you’re craving something light, fresh, and full of flavour, this Crispy Chicken Salad is the perfect summer supper. It starts with tender chicken breasts sliced in half to keep them juicy and quick‑cooking then coated in a golden Parmesan‑panko crust that adds the most irresistible crunch.The salad itself is simple and vibrant — crisp greens, shaved carrot ribbons (a vegetable peeler works beautifully), cool cucumber, and de-seeded tomatoes so the dressing stays bright and punchy instead of…

What a day! Plenty of airplanes, and plenty of opportunities to chat. The highlight of the day was undoubtedly a Mooney 252 TSE (reg. F-GLEJ) that made its way to ESKN all the way from Iceland. It was great to chat with its two super-friendly pilots and hear their stories.

I did not make this recipe. I’m simply putting it here so that if Bobrov happens to see this page, he too will learn of this culinary masterpiece. It’s savory, it’s flavorful, it’s easy, the juice is so goddamn good you can slurp it out of a straw. https://www.africanbites.com/slow-cooker-jamaican-brown-stew-chicken

I love refreshing meat salads. Tuna salad is my sole exception, as I like it savory for a tuna melt. But chicken salad? It must have crunch. It must have moist crunch. Only the firmest green grapes. No purple, black or red either! Green. Grapes. It’s the shit. This goes great on bread, crackers, a […]

I’ll add an image of the finished product when I actually make it again. The title’s just a reminder to me. Recipe below. It’s just your standard potato salad, but I love dill and added a few other minor twists. No raisins, it’s okay. Ingredients Cooking Steps

I’ll add an image of the finished product when I actually make it again. The title’s just a reminder to me. Recipe below. An attempt to have a ‘healthier’ white sauce for pasta. It works well enough, but I still need to figure out how to fix the bits of grain from the yogurt (I […]

I’ll add an image of the finished product when I actually make it again. The title’s just a reminder to me. Recipe below. It’s my favorite kind of dressing for salads, but they didn’t sell it so I found a recipe online (I forget where) and tweaked it to my tastes. It’s a bit thinner […]

I’ll add an image of the finished product when I actually make it again. The title’s just a reminder to me. Recipe below. I have a preferred recipe for chicken thighs these days with mustard and balsamic vinegar, but I don’t have that written out as a recipe yet and this one’s great for plain, […]

I’ll add an image of the finished product when I actually make it again. The title’s just a reminder to me. Recipe below. I obsess over Mediterranean food. I could eat it and only it for the rest of my life. I admittedly do Americanize this recipe considerably (as well as tweak it for my […]

I’ll add an image of the finished product when I actually make it again. The title’s just a reminder to me. Recipe below. My classic birthday cake choice is strawberry, but I’d like to not actively kill myself with a decadent option. This one has the flavor, a mousse-cake-ish texture, and is definitely moist. I […]

I’ll add an image of the finished product when I actually make it again. The title’s just a reminder to me. Recipe below. These were an attempt to make sugar cookies that don’t get loaded with, you know…sugar, or a heaping of fat. They taste like a baked confection, but they’re more akin to maple […]

We have a heat wave here – like it’s going to hit 60 degrees in mid January heatwave – which says one thing to me: get ready for the opposite. Seems like that happens often. But today it’s a review – and then a mukbang. My ten year old son Miles has all of a sudden decided he wants to try Buldak. So, I’ll do the review today and then on the weekend we’ll do the mukbang. It should be noted that the sprinkles that are candy and star shaped make me immediately think of Samyang Popeye snack which…

Growing up, it wasn’t officially summer until we had Pie-Iron Pizza cooked over a campfire on a camping trip. It’s simplicity at its best: marinara, mozzarella, and pepperoni sandwiched between two slices of buttered white bread, secured in a pie iron, and cooked over the fire until golden brown with melty cheese inside. For years, living in New York with no campfires in sight, I could only dream of making them. Sure, I could have used a panini press or a skillet, but it’s not the same! Then I…

Bread has acquired an odd reputation. Somewhere along the line, baking became wrapped up in jargon, hydration percentages, and people discussing starter cultures as if they were raising exotic pets. This loaf has no interest in any of that. It's simple, forgiving, and difficult to mess up. Whenever I bake bread, I'm reminded of the old slogan "We want bread, and roses too!", which came out of the American labour movement and carried a simple idea. People need bread, but they also need beauty,…

Just like cake, there are many flavors of geek fandom - and I love them all.Granted, I love some more than others: (By Chatter Cakes)NO LIE. I about fell over when I found not only a cake of my favorite video game character of all time - I found an AMAZING cake of him: (By Oakleaf Cakes)[Kermit flail] SONGBIRD!!Songbird here is a whopping three feet tall, and was made for Irrational Games. And I love him. You can check out the amazing build photos here. Who else loves Avatar? And I don't mean…

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Andreas Krennmair has a new book out focusing on ‘Bavarian white beer’, AKA Hefeweizen, AKA wheat beer. And it’s reminded us to check in with this intriguing style. Out and about in Bristol’s pubs yesterday one thing that struck us was that German wheat beer is a style that’s become quite mainstream in the UK since the UK Weizen craze of the 1990s. The Barley Mow near Bristol Temple Meads station had a draught wheat beer from Ayinger and multiple examples in bottles in the fridge. But even…

"Hong Kong is a special administrative region of China. Situated on China's southern coast just south of Shenzhen, it consists of Hong Kong Island, Kowloon, and the New Territories. With 7.5 million residents in a 1,114-square-kilometre (430 sq mi) territory, Hong Kong is the fourth-most densely populated region in the world."

Hello and welcome everyone to my Sunday Meals of the Week post! Every Sunday I do a round up for you, my dear readers, of all the deliciousness that I have enjoyed over the past seven days as my main meals. I really enjoy looking back and seeing what I have eaten and from the feedback given, this is also something all of you enjoy seeing.This recipe roundup does not include my breakfasts, lunches, or snacks, just my main meals. At the moment my daughter is staying with me, so cooking has become…

Just passing by on my way to get jerk chicken from a nice friend.

At one of the supermarkets I go to, I found these ice cream bars, what the Japanese, especially Kansai (west Japan) people call, "ice candy"These are made by Kubota Ice, a company in KochiWhat I like about these is that there aren't many ingredients in these, just milk, sugar and the fruit or "flavor"Back in March I tried this strawberry & milk bar and recently this matcha barSo

Probitas is a blended rum collaboration between Barbados’ Foursquare distillery and Hampden Estate from Jamaica, known as Veritas outside the United States. The expression launched a few years ago as a 47% “white” rum with bolder flavors than your typical light rum. The blend of Coffey still rum from Barbados and a bit of Hampden’s heavy pot still rum means it has a ton of flavor in a daiquiri or other cocktails where you want the rum to be clear or nearly so. The collaboration now has a second…

I recently read an article by Adriane Quinlan for Grub Street titled Dark, Dense, and Disappearing How pumpernickel bagels became an endangered species. The headline concerned me. I am a fan of the pumpernickel bagel. While I like most non-everything bagels (everything tend to be too salty for my taste), pumpernickel is probably my favorite bagel (we can place cinnamon raisin to a different category). I previously wrote about how my regular breakfast in my senior year of high school was an…

Former Germany international striker Pierre Littbarski played for Japanese side JEF United Chiba between 1993 and 1996, scoring 10 goals. The post Pierre Littbarski at JEF United Chiba (1993–1996) appeared first on Playrface.

Ahh – Taiwanese dry noodles. I really enjoy this style of noodle and haven’t had many cross my desk in recent times. Alas, a few years ago, cases upon cases used to grace my desk. This and another variety were sent by a reader a little while back – let’s give this a try – and if you’re a Taiwanese noodle company, I really want to hear from you! Chun Noodles Black Sesame Oil With Ginger Noodles – Taiwan Detail of the packaging (click to enlarge). Looks to be meat free but check for yourself. To…

They come in a slew of brilliant colors and are crisp, tart and delicious. Begonias are my favorite edible flower, and the fact they're edible will be new to many. While most know they make a great annual flower, I plant begonias exclusively to eat. I've yet to find a variety I don't like, and... Read More The post Begonias: My Favorite Edible Flower appeared first on Forager | Chef .