By admin | January 31, 2014
The pizza is a thing steeped in and often bound by tradition, which is nevertheless being constantly reinvented and experimented upon. From pizza-like objects to whacky topping combinations to pizza you can print, there’s always something new going on—for better or worse. from Serious Eats http://ift.tt/1apnPnQ via IFTTT
By admin | January 31, 2014
This juice combines the delicate, floral sweetness of Asian pear with sophisticated, complex basil and a generous splash of bright, tart lemon. A little bit of celery brings it all together for a smooth finish. It’s interesting without being too crazy, as evidenced by the fact that my two pre-teen taste testers not only didn’t […]
By admin | January 31, 2014
carmendrahl writes "Last fall, MIT researchers made news for developing two bioinspired cocktail toppers– a moving cocktail boat and a floral pipette– in collaboration with James Beard Award-winning chef José Andrés. Both the boat and floral pipette operate by taking advantage of surface tension– either to propel the boat forward or to keep small drops […]
By admin | January 31, 2014
See how the dessert that Ai Fiori "can’t take off the menu" is made. from Serious Eats http://ift.tt/1lVqa1O via IFTTT
By admin | January 31, 2014
Have you ever performed an innocent Google search, just to find your WHOLE WORLD TURNED UPSIDE DOWN?! Because that’s exactly what happened to us here at Serious Eats a few weeks back, when we simply had to know what qualified as the world’s largest berry. Luckily, we came across this handy poster from our friends […]
By admin | January 31, 2014
Pears, sweet-tart Riesling, and spicy ginger come together in a sorbet that’s ripe and juicy with a clean, refreshing heat. from Serious Eats http://ift.tt/KJaKiE via IFTTT
Posted in IFTTT | Tagged sorbet, spicy ginger |
By admin | January 31, 2014
So much for those New Years diet resolutions, but who could turn this down? When Mei Mei, arguably Boston’s most beloved food truck, decided to expand and open up a restaurant with walls and doors and tables and chairs, they also expanded their menu. Now the roster of offbeat Chinese-ish, farm-to-table-type eats includes Trotters and […]
By admin | January 31, 2014
Break up the chill of winter with this zesty, herbaceous pie from The Four & Twenty Blackbirds Pie Book: Uncommon Recipes from the Celebrated Brooklyn Pie Shop from Serious Eats http://ift.tt/KxWXLD via IFTTT
By admin | January 31, 2014
I spent my Christmas cooking for Woks and Lox, a Jewish-Chinese holiday dinner that brings two cultures together with the best of their culinary traditions. Here’s how this year’s meal came together. from Serious Eats http://ift.tt/1cNG5a8 via IFTTT
By admin | January 31, 2014
These cookies feature sunny citrus, floral honey, toasty coriander, and lots and lots of wonderful butter. from Serious Eats http://ift.tt/1eEkVyv via IFTTT
Posted in IFTTT | Tagged coriander, pastry |
