By admin | February 28, 2014
If you’ve never tried homemade nut milks, you’re missing out: creamy and luscious-tasting, these beverages are a far cry from their pasteurized grocery store counterparts. Pistachio milk (perfumed with a little vanilla and cardamom) is one of our favorites. from Serious Eats http://ift.tt/1fhu7H6 via IFTTT
By admin | February 28, 2014
At her charming bakery in the Mission, Müller Luo is giving traditional French pastries a twist using the flavors of her childhood in Taiwan. from Serious Eats http://ift.tt/1egPRHv via IFTTT
By admin | February 28, 2014
Even in the depths of winter, you can still forage pine. (And no, that doesn’t mean eating your old Christmas tree.) Here’s how. from Serious Eats http://ift.tt/1hX2T09 via IFTTT
By admin | February 28, 2014
"The concept for the digestifs at Piora first came about because our head bartender, Shinya Yamao, had this idea to create a dessert cocktail featuring banana and rum but wanted to do it without any added sugar or fruit juice," explains Simon Kim, owner and general manager of Piora in New York’s West Village. The […]
By admin | February 26, 2014
Meg Favreau writes, "I thought you guys might be interested in this column I’ve been writing for the last year-ish — I scour old cookbooks for once-popular recipes that have fallen out of favor, explore the (often weird) history of the food, and provide a recipe. Â Â Â Â from Boing Boing http://ift.tt/1fH634Q via IFTTT
By admin | February 23, 2014
Yep, you read that right. This new burger from the Food Drunk truck in New Orleans has a King Cake-inspired bun. from Serious Eats http://ift.tt/1edoyZX via IFTTT
By admin | February 20, 2014
The Last Will and Testament Dog (via MySpace)  A Twinkie slayed with a hot dog served with jalapeños.  from This is why you’re huge http://ift.tt/1l1diIG via IFTTT
By admin | February 14, 2014
Tater Tot Casserole (via Zayda Buddy’s)  from This is why you’re huge http://ift.tt/1cCBA3k via IFTTT
