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 roll their eyes at it but seemed to genuinely enjoy it.
from Serious Eats http://ift.tt/1hX05PT
via IFTTT
Similar posts:
- Scooped: Pear, Riesling, and Ginger Sorbet Pears, sweet-tart Riesling, and spicy ginger come together in a sorbet that’s ripe and juicy with a clean, refreshing heat.......
- How We Cooked a Jewish-Asian Christmas I spent my Christmas cooking for Woks and Lox, a Jewish-Chinese holiday dinner that brings two cultures together with the......
- Wake and Bake: Coconut Almond Chia Seed Pudding This vegan, dairy free pudding is creamy and sweet. You can make it ahead and keep it in the fridge......
- Behind the Scenes: How to Make the Olive Oil Cake at Michael White’s Ai Fiori 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
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 of liquid inside the flower’s petals. Some of those early garnishes were nominally edible. But to make them worthy of a restaurant debut requires balancing of flavors, temperature, density, and alcohol content, among other factors. Here’s a look inside Andrés’ company ThinkFoodGroup to see how the project is coming along. The toppers aren’t available to the public just yet."
Read more of this story at Slashdot.







from Slashdot http://ift.tt/1hjk1tq
via IFTTT
Similar posts:
- Cheeseburger cocktail This cocktail recipe sounds really interesting, seems really difficult, and is really weak. Seriously, only one ounce of rum in......
- Would You Try Breathing a Cocktail? It’s a pretty well established fact that one consumes drinks by, well, drinking them. But the folks behind Vaportini decided......
- From the Pastry Dungeon: Honey Coriander Shortbread These cookies feature sunny citrus, floral honey, toasty coriander, and lots and lots of wonderful butter. from Serious Eats http://ift.tt/1eEkVyv......
- Balut, partly-developed eggs Here’s a good one… balut. Partly-developed duck or chicken eggs, commonly eaten in the Philippines. They can also be found......
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
Similar posts:
- Wake and Bake: Coconut Almond Chia Seed Pudding This vegan, dairy free pudding is creamy and sweet. You can make it ahead and keep it in the fridge......
- Scooped: Pear, Riesling, and Ginger Sorbet Pears, sweet-tart Riesling, and spicy ginger come together in a sorbet that’s ripe and juicy with a clean, refreshing heat.......
- How We Cooked a Jewish-Asian Christmas I spent my Christmas cooking for Woks and Lox, a Jewish-Chinese holiday dinner that brings two cultures together with the......
- Mei Mei in Boston Goes Brick and Mortar, Introduces Trotters and Waffles So much for those New Years diet resolutions, but who could turn this down? When Mei Mei, arguably Boston’s most......
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 over at Pop Chart Lab to help put some order to the madness that is botanical nomenclature. And we’re giving away three copies to you, our even luckier readers.
from Serious Eats http://ift.tt/1jURM7Q
via IFTTT
Similar posts:
- We Try the Limited Edition Pumpkin Pie Pop-Tarts It’s been years since I’ve tried a new Pop-Tart. It’s not because, twenty plus years after our first encounter, I......
- Wake and Bake: Coconut Almond Chia Seed Pudding This vegan, dairy free pudding is creamy and sweet. You can make it ahead and keep it in the fridge......
- Scooped: Pear, Riesling, and Ginger Sorbet Pears, sweet-tart Riesling, and spicy ginger come together in a sorbet that’s ripe and juicy with a clean, refreshing heat.......
- How We Cooked a Jewish-Asian Christmas I spent my Christmas cooking for Woks and Lox, a Jewish-Chinese holiday dinner that brings two cultures together with the......
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 |
Similar posts:
- Wake and Bake: Coconut Almond Chia Seed Pudding This vegan, dairy free pudding is creamy and sweet. You can make it ahead and keep it in the fridge......
- Legend’s Fried Corn is a Pleasant Surprise Stir Fried Corn with Egg Yolk is far too demure name for what turns out to be a platter-sized mountain......
- How We Cooked a Jewish-Asian Christmas I spent my Christmas cooking for Woks and Lox, a Jewish-Chinese holiday dinner that brings two cultures together with the......
- Mei Mei in Boston Goes Brick and Mortar, Introduces Trotters and Waffles So much for those New Years diet resolutions, but who could turn this down? When Mei Mei, arguably Boston’s most......
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 Waffles.
from Serious Eats http://ift.tt/1d3K7Q6
via IFTTT
Similar posts:
- In Which We Make Stuffing Waffles It’s simple: stuffing is my favorite thing, and my favorite part of stuffing is the crispy edge bits. How can......
- Parfaitzilla: the dessert that ate Japan Last year, Mochihead posted this image of a magnificent parfait from an unspecified Japanese restaurant. It leaves me with only......
- How We Cooked a Jewish-Asian Christmas I spent my Christmas cooking for Woks and Lox, a Jewish-Chinese holiday dinner that brings two cultures together with the......
- Wake and Bake: Coconut Almond Chia Seed Pudding This vegan, dairy free pudding is creamy and sweet. You can make it ahead and keep it in the fridge......
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
Similar posts:
- We Try the Limited Edition Pumpkin Pie Pop-Tarts It’s been years since I’ve tried a new Pop-Tart. It’s not because, twenty plus years after our first encounter, I......
- Wake and Bake: Coconut Almond Chia Seed Pudding This vegan, dairy free pudding is creamy and sweet. You can make it ahead and keep it in the fridge......
- How We Cooked a Jewish-Asian Christmas I spent my Christmas cooking for Woks and Lox, a Jewish-Chinese holiday dinner that brings two cultures together with the......
- From the Pastry Dungeon: Honey Coriander Shortbread These cookies feature sunny citrus, floral honey, toasty coriander, and lots and lots of wonderful butter. from Serious Eats http://ift.tt/1eEkVyv......
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
Similar posts:
- Wake and Bake: Coconut Almond Chia Seed Pudding This vegan, dairy free pudding is creamy and sweet. You can make it ahead and keep it in the fridge......
- From the Pastry Dungeon: Honey Coriander Shortbread These cookies feature sunny citrus, floral honey, toasty coriander, and lots and lots of wonderful butter. from Serious Eats http://ift.tt/1eEkVyv......
- Parfaitzilla: the dessert that ate Japan Last year, Mochihead posted this image of a magnificent parfait from an unspecified Japanese restaurant. It leaves me with only......
- Legend’s Fried Corn is a Pleasant Surprise Stir Fried Corn with Egg Yolk is far too demure name for what turns out to be a platter-sized mountain......
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 |
Similar posts:
- Wake and Bake: Coconut Almond Chia Seed Pudding This vegan, dairy free pudding is creamy and sweet. You can make it ahead and keep it in the fridge......
- Parfaitzilla: the dessert that ate Japan Last year, Mochihead posted this image of a magnificent parfait from an unspecified Japanese restaurant. It leaves me with only......
- Legend’s Fried Corn is a Pleasant Surprise Stir Fried Corn with Egg Yolk is far too demure name for what turns out to be a platter-sized mountain......
- Brussels Sprouts Grilled Cheese Sandwiches I’m generally a purist when it comes to food—I’ll take my burgers with onions and pickles and my cookies with......
By admin | January 31, 2014
This vegan, dairy free pudding is creamy and sweet. You can make it ahead and keep it in the fridge for breakfast all week.
from Serious Eats http://ift.tt/1eBP01B
via IFTTT
Similar posts:
- Parfaitzilla: the dessert that ate Japan Last year, Mochihead posted this image of a magnificent parfait from an unspecified Japanese restaurant. It leaves me with only......
- Legend’s Fried Corn is a Pleasant Surprise Stir Fried Corn with Egg Yolk is far too demure name for what turns out to be a platter-sized mountain......
- Scenes from a vegan hot dog eating contest Among those ready to snarf on this cool Austin, Texas, afternoon: A baby-faced, shaggy-locked, stoner-eyed teenager, wearing a neon yellow......
- Foraged Flavor: All About Shagbark Hickory Bark Last month we gathered shagbark hickory nuts, and now it’s time to see what we can do with the bark......