Beef tagliata is a catch-all term that just means sliced steak in Italian. It's a good, quick recipe when fresh salad greens are available. The first one I was shown was served with boxed arugula, but it's much better made with fresh greens from the wild places around a yard or garden. Today I'll walk... Read More The post Beef Tagliata with Chive Blossom Dressing appeared first on Forager | Chef .

Every Saturday we round up the best writing about beer from the past week. This time, we’ve got cheap pints, seaweed in beer and Lidl. First, some news: Queer Brewing is closing, after more than five years in business. Its founder Lily Waite-Marsden said: “We’re busier than we ever have been, the beer’s tasting better than ever, we’re exporting to countries we could only have dreamed of a few years ago. And, you know, everything seems like it’s working… But, behind the scenes it’s been really,…

If you love light, tender little cakes with crisp, buttery edges and bright, fruity flavours, these Blueberry, Lime & Coconut Friands are about to become a new favourite. Inspired by classic Australian friands and made with ground almonds, coconut, fresh lime zest, and juicy blueberries, they bake up into irresistibly pretty little treats that are perfect for teatime or sharing with friends. This small‑batch recipe makes just nine friands — ideal for smaller households — and they’re wonderfully…

We had another wonderful visit to Walnut Creek to have a family dinner and drinks at Tiki Tom’s. They don’t do reservations on the weekends but we only had to wait around 10-15 mins for a table. We did very well with the food including a fantastic smash burger with kalua pork. Even better were our cocktails including a couple Ultimate Mai Tais that are still made correctly to spec and taste great. I also enjoyed a Tiki Negroni that comes with Jamaican rum and a bit of amaro. Quinn enjoys a good…

Notes On Vegan Cooking Protein Sources For a vegan you should try ensure your meal has protein, good sources are: tofu tempeh (my current favourite!) cashew nuts, pistachio nuts quorn peas chickpeas kidney beans pumpkin seeds lentils peanut putter quinoa buckwheat wild rice Cooking Without Eggs Eggs are a core part of baking, they provide 3 main purposes: moisture, binding and protein heavy bodies (e.g. in a quiche). There are different replacements depending on what you're wanting to achieive.…

External Recipes A collection of recipes I like and use. Recipes Great hummus Butternut Squash Mushroom And Pesto Pie Tomato Fried Rice, this works well with chinese cooking wine instead of fish cauce, add tempeh and tenderstem brocoli to fill it out! Recipes I Intend To Try Samosas, Alternate Samosas Lo-mein Noodles Pumpkin Risotto Fritatta Chestnut Pie Potato Gratin Sites To Find Recipes On hungryinthailand.com minimalistbaker.com indianhealthyrecipes.com cookwithmanali.com

This is a recipe that my wife found on Facebook and asked me to make. We have since had it multiple times. This spin on the classic spaghetti has a deep, velvet-y sauce with just the right amount of spice. Original recipe by Chef Boyd Brown III (Warning: Facebook link) Servings Makes 4 - 6 servings Ingredients 1lb thin spaghetti Any kind of spaghetti-esque noodle is fine 1lb ground beef 1lb hot itallian sausage Mild italian sausage also works just fine 1/2 yellow onion, diced 1 green bell…

If you’re craving something warm, simple, and deeply comforting, this Cheese & Potato Pie is the kind of dish that is a real family pleaser. Made with tender slices of waxy potatoes, plenty of melty cheese, sweet onion, and a handful of green beans for color and goodness, it bakes into a creamy, savory custard that’s almost like a cheesy potato omelet — but even better. It’s budget‑friendly, family‑friendly, and a wonderful way to use leftover potatoes or even tinned ones.This is the kind of…

Wedge those macaroni-and-cheese covered plates, butter-smeared knives, and sticky glasses in there sideways. Stuff in the stained Tupperware and double-stacked sandwich containers and then balance a crusty casserole dish on top. Now if you think you’re done, you’re not even close. No, now it’s time for the mad dash around the house grabbing leftover glasses from the bathrooms and greasy popcorn bowls from the basement. Then you have to come back and rearrange the clinking, clanging mess like a…

Durham's best chef opens a second great restaurant because nobody else seems to want to.

I just got home from a busy weekend working at the UK Games Expo (post about that coming soon, probably) and I really wanted to relax before I head back to the day job tomorrow, and I decided to reach for a bottle that I don't spend much time with - the Kilchoman Loch Gorm 2022 edition. Bottled: 2022 Cask Type: Matured in oloroso sherry butts previously used by Bodega Jose y Miguel Martin for a minimum of eight years. Stated Age: NAS Strength: 46% Price Paid: Somewhere around £60 for the bottle…

Ciao a tutti, non sono spariato, anche se potrebbe sembrare il contrario, non mi sento così ispirato dalla scrittura in questo ultimo periodo, di solito l'estate è sempre così, poi l'inverno torno a scrivere come una macchina ahahahaha, vi lascio il diario sulla via degli dei dell'anno scorso che ho scritto per la rivista "Cammini D'italia", buona lettura. Cinque giorni sulla Via degli Dei: a vent’anni ho scelto di rallentareAvevo vent’anni, un lavoro d’ufficio a tempo pieno e la sensazione…

I’ve been threatening this for awhile so I figure it’s time. You usually just crush it and sprinkle seasoning and shake it up. Not I think today – I’m going to make it as a dry noodle and boil it. This could destroy the known universe, but I have my doubts. It’ll ether work or it won’t. Let’ find out! Ppushu Ppushu Tteokbokki – Alternate Cooking Experiment – United States Detail of the packaging (click to enlarge). Modified where it says don’t boil it smash it. To prepare, boil noodle for 3…

You ever see a cake and have one of those reactions like: "Ooooh, that's not good. I mean, it could be worse, I guess, but still, really not good. What was it for? ... A wedding?! OH THAT POOR BRIDE."That's today's cakes. They're all a bit sad... A bit lumpy-bumpy... A bit, "Oh. OH. Um, how... nice?" When your wedding's "cupcake tower" looks like something you made during the slumber party for your 14th birthday: Or when there's more wire in your wedding cake than the average 14-year-old's…

Ina Garten’s Grilled Salmon Salad from her first cookbook is a classic for a reason! Chilled, cooked salmon, which Ina does on the grill but I usually roast in the oven, is flaked into large pieces, then tossed with celery and red onion for crunch, dill because Ina loves her dill, capers for a little brininess, and finally raspberry vinegar, olive oil, salt, and pepper. Don’t tell Ina, but I couldn’t find raspberry vinegar, so I mixed red wine vinegar with a dab of raspberry jam to mimic it and…

If you love a hearty, flavor‑packed sandwich that tastes like something straight from your favorite café, these Chicken & Bacon Caesar Melt Sandwiches are going to be a new favorite. Made with tender rotisserie chicken tossed in creamy Caesar dressing , crispy smoked bacon , and melty cheese grilled to perfection , they’re layered onto garlic‑Parmesan toasted hoagie buns that bring all the classic Caesar flavors together beautifully. Fresh lettuce, tomato, and red onion add the perfect crunch,…

[“Your scientists were so preoccupied with whether or not they could, they didn't stop to think if they should.”] Do you want to get haunted? Because baking sourdough bread with yeast from the guts of a 5,000-year-old frozen mummy is how you get haunted.Link: https://www.livescience.com/archaeology/it-was-very-very-good-otzi-the-icemans-body-is-covered-in-ancient-yeast-and-scientists-just-used-it-to-make-a-sourdough

One of my most exasperating traits — or, perhaps one that makes me ideally suited for this space I invented, coincidentally, to suit my collection of traits — is that I have a terrific amount of random ingredient preparation ideas in the overflowing file cabinet of my brain that will spill into conversations the second I hear the triggering keyword. Read more »

i make a lot of carne asada. i try to have one every two weeks when i can afford to. i love meat, tortillas and salsa. but it doesn't feel like an asada without %%red%%encurtido de cebolla y habanero (pickled red onion and habaneros)%%. when i decide to grill, i usually start early in the morning with slicing red onion and habanero and placing them in a jar with salt, lime juice and a bit of vinegar. i leave my jarred encurtido on the table and shake it throughout the day. everytime i see it,…

They had some fresh stalks at the supermarket and I squeed. (Actually it was more of an inward gasp and my eyes widened.)Currently Listening: Small Black “Free At Dawn”Reply via email

I remember when we’ve flown to Taiwan, when they ask what you want to eat, they’ll go up and down the aisles and say ‘pork porridge?’ I’ll admit, I usually got pork porridge. It was kinda funny. Anyways, found this one at Evergreen Asian Market in Everett, Washington. Let’s cook. Mei Wei Pork Congee Rice Porridge – United States Detail of the side panels (click to enlarge). Contains fish. To prepare, add everything in and boiling water to line. Cover 5 minutes. Finally, stir and enjoy! Detail…

Welcome to Secret Breakfast / The best place to start eating queer cold noodles, food from demolished cities, and viral cupped caloriesHi there! I don't have much to say. The other day I bought something like 3,000 shiso seeds, planning to grow them on a piece of land in the countryside. Except I wasn't there long enough to see them sprout.The same thing - maybe it happens to you too - happens with other things in life. You start something but you don't really know if it will bear fruit, if…

A big birthday bash for a milestone anniversary: my wife and her BFF were planning a joint party earlier this year. I happened to read this article about a dinner party concept where guests don’t initially introduce themselves, but just collaborate to make a meal. That sparked the idea to have an epic cooking gathering at our house. “The Influencers Dinner” is something that behavioural scientist Jon Levy has been talking about since 2018, and he’s even written a book about it. Dr. S used that…

Updated June 2026 With the busy summer season ramping up in Maine, it feels like the perfect time to share my updated list of favorite restaurants in Portland. For a city of about 70,000, Portland, Maine, punches way above its weight when it comes to food. Since first visiting six years ago and moving here in 2024, I’ve seen some favorites close, some incredible new spots open, and I’m still constantly surprised by new-to-me hidden gems. This is my personal, very opinionated guide to the places…

If you’re craving a comforting, old‑fashioned supper that’s big on flavour but wonderfully easy to make, this Gingered Ham & Deviled Potatoes is just the thing. Sweet‑savory ham steaks simmer in a gently spiced ginger glaze until they’re tender and caramelized, while creamy deviled potatoes add that nostalgic, tangy richness we all love. It’s the kind of simple, satisfying meal that feels special without any fuss — perfect for busy weeknights, cozy weekends, or whenever you want something…

Garlic scape pesto is the thing this time of year, so this is your reminder: use the swirly, magical offshoot of garlic and make the pesto you'll eat all year. If you need convincing: there's no cooking, no heating, no anything. You put things in a blender. You eat it or freeze it. Done. Just...Read More

Mai Tai Day is the day each year where we celebrate the birth of the world’s greatest cocktail and the man who invented it, Trader Vic Bergeron. The date is based on Oakland’s 2009 Mai Tai Day proclamation, the city where the Mai Tai was invented. Trader Vic’s Emeryville has been hosting ticketed Mai Tai Day celebrations since 2019, with varying degrees of scope depending on the year. A couple years ago it was the 80th anniversary so there was a three-day celebration including a “Black Tai”…

Hello Sandwich Fans, and welcome to June! …I suppose you’ve already been here a while, eh? We were traveling for an extended weekend and only now have recovered enough to announce June’s sandwiches. And they look great! But first, let’s take a look back at what the Tribunal covered in May. We had a slow start last month, taking the entire month to put together a report on egg salad that, while not our best work, still featured some pretty tasty sandwiches! One of these days we’ll get the cress…

New page alert!! A showcase of my growing collection of novelty cake pans!