Posts filtered by tags: #Food[x]


 

Comment on salted peanut tart by Dean M. Boyd

New era New fashion these Bomber Jackets are really well for this newly fashion’s world.


Comment on confetti cookies by Kate

These were the first thing I tried baking in my new oven. They were fun to make and worked out very well! I ran out of sprinkles after about 3/4 of the cookies were baked, so I rolled the last few in cinnamon and sugar. They came out nice, too. Thanks for the recipe and the inspiration!


Comment on stuck-pot rice with lentils and yogurt by nosherium

This was very tasty but I hardly got any stuck rice at the bottom. I think it’s because I used a narrower bottomed saucier. Next time I’ll try in a wider, flatter pot.


Comment on blue sky bran muffins by Diana

I made these the other day and they were (almost) delicious but there was an unpleasant baking powder after taste. The amount of soda and powder seem high for the amount of flour — has anyone tried reducing? it seems like others had good luck with the recipe as written. any thoughts?


Comment on root vegetable gratin by Becky Ross

I’ve just made this for the third time since Thanksgiving. It is absolutely wonderful. I’m never quite sure what the taste is but we love it. I’m convinced that it is not any single ingredient but the combination. Fortunately, there are leftovers and we can enjoy it again. I have to drive an extra 6 miles to get the celery root but it is absolutely worth it. Definitely a 5 star recipe. I followed the recipe except for the cream – milk worked fine – but admittedy cream would make it richer…bu...


Comment on alex’s chicken and mushroom marsala by BarbaraP

Just made this for my husband and I. Turned out so delicious I can even tell you! I served over orzo pasta, a perfect combo! Thank you for sharing!


Comment on extra-billowy dutch baby pancake by Wanderboomer

OMG – You are so right. I could make this for tonight’s dinner! I love the versatility of the Dutch Baby Pancake. One day sweet, the next day savory. Thanks for sharing your recipe.


Comment on zucchini bread pancakes by Sarah in NF CT

I made these!They were great. I added a tablespoon of brown sugar and ate them as is. Great to heat and eat and run out the door. They’re still hot when I get to Starbucks for my tea.


Comment on extra-billowy dutch baby pancake by rhea goodman

why don’t you he a “print” icon so that i can print your recipes? i would rather not , since i have a large desktop computer, have to keep referring to the computer, since i cannot print this. please let me know if you can possibly send this recipe for the baby dutch pancakes to me


McDonald’s is acquiring Dynamic Yield to create a more customized drive-thru

McDonald’s is announcing an agreement to acquire personalization company Dynamic Yield. The announcement does not include a price, but a source with knowledge of the deal said that it’s more than $300 million. This is the fast food chain’s largest acquisition in 20 years. Dynamic Yield works with brands across e-commerce, travel, finance and media to create what’s been described as an Amazon-style personalized online experience. McDonald’s said it will use this technology to create a drive-th...
Tags: Food, Startups, Dynamic Yield, Mcdonalds


Comment on the ‘i want chocolate cake’ cake by Emily

I was attempting to recreate the birthday cake my boyfriend’s mom made him growing up: a chocolate cake mix+pudding mix based recipe. To make the homemade version I used this recipe with sour cream, 1/3 cup coffee liquor, and added chocolate chips to the batter. Turned out great – Thank you!


Comment on perfect meatballs and spaghetti by Christine Gould

I used only one egg, and it stayed together perfectly.


Comment on perfect meatballs and spaghetti by nicokees

This truly is, for me, a perfect meatball recipe! Perfectly flavorful, moist, amazing texture. Next time I will definitely double the sauce, but other than that it was a home run! And also just as fast and easy as promised- I did the recipe plus bread and salad in around an hour and a half, which is fast for me :) Thanks!


Comment on arroz con pollo by Kate

I have now made this twice and it is delicious, a great one pot meal. Please learn from my errors though: when Deb says that if you don’t have beer or don’t want to use it you can replace the liquid with water, what she does not mean is replace the water with extra stock. This made it excessively salty (still tasty though). Second time round I was exercising caution and thought I would leave out the salt in the pot and use water instead of beer. End result = slightly under seasoned. Obey your cu...


Karim Rashid Designs a Single-Serving Wine Bottle for Usual Wines

From ancient Egypt to Greece and China, civilizations have produced their own wines with local ingredients fir generations. Back then, clay vessels and oak barrels were the best ways to transport the precious liquid. Today, we've turned to our standard glass wine bottles to transport (and more importantly protect) the 'nectar of the gods.' Our wine glass has even gotten bigger as our appetites for wine have increased, but let's be honest with ourselves: how many bottles of opened, unfinished win...
Tags: Food, Object Culture


Mango & Orange Quick Bread

I love a good quick bread recipe, like this easy one-banana banana bread. This time of year, I am still very much in the mood to bake while the weather is still warming up, but I am craving more summer flavors. That’s what makes this mango and orange quick bread recipe such a good one. If you like orange scones, you’ll love this quick bread. I baked this into four small loaves. I love how cute they are, plus they are easy to wrap up and parcel out all week long. Quick breads make a great breakf...
Tags: Bread, Breakfast, Food, Sweet


Comment on carrot soup with miso and sesame by Natalou

I used Korean doenjang instead of miso because it’s what I had on hand, and it worked brilliantly, adding a little earthy funk but not dominating. I was pretty conservative with the amount I used, just a tablespoon, but I will add more when I reheat the leftovers tomorrow for lunch. Don’t skip the sesame oil – I’m now going to try it on the other pureed-vegetable soups that we knock up for dinner to clear out the vegetable bin!


Comment on key lime cheesecake by deb

Yes you can throw some in. I wouldn’t worry about the eggs; some cheesecakes are egg-ier but this one always comes out great. Hope you enjoy it.


Comment on Frequently Asked Questions by deb

If they’re Instagram links, they might just need updates (my account was hacked a few years ago and they couldn’t restore everything). Or are there other photos not working for you?


Comment on big crumb coffee cake by deb

You can make it without; no adjustments needed except it might bake up to 5 minutes faster.


Comment on extra-billowy dutch baby pancake by Marne Rogers

Thanks for your reply. I took a stab at it and got fantastic results using one pyrex baking dish and one glazed ceramic casserole dish. A cast iron fry pan seems like it would be very authentic, but I didn’t need the weight or cleanup. We make all sorts of pancakes at my house and this is definitely going into the rotation.


Pork Shoulder Ragu

  The pasta sauce of my youth was my grandmother’s “gravy”- the tomato sauce cooked on Sunday mornings filled with meatballs, sausage and braciole. I still dream about those afternoons around the table with relatives and no matter how many times I try to recreate her sauce, mine is not quite the same. At any […]
Tags: Cooking, Food, Italy, Pasta/Rice


To delight of longtime followers, Valley Village gets a no-frills Israeli-owned hummus joint

There is still no menu on display at Hummus Yummy in Valley Village, but the hundreds of hungry customers who have arrived for lunch since it opened last Wednesday know what to order. That’s because if you love the creamy Levantine garbanzo puree and live in Los Angeles, chances are you know about Shachar Weiner – known by many as “Tony” – and his once homegrown hummus operation that has graduated to a storefront after roaming San Fernando in a lime green food truck. Shlomo Hecht, David Paz ...
Tags: Local News, News, Restaurant Reviews + Food, Things to do, Food, Restaurants, Top Stories LADN


Comment on black bean soup + toasted cumin seed crema by Aubrey

Sounds SO GOOD. Am I missing something, or is the lime juice not mentioned in the actual preparation of the recipe?


To delight of longtime followers, Valley Village gets a no-frills hummus joint

There is still no menu on display at Hummus Yummy in Valley Village, but the hundreds of hungry customers who have arrived for lunch since it opened on a Wednesday earlier this month know what to order. That’s because if you love the creamy Levantine garbanzo puree and live in Los Angeles, chances are you know about Shachar Weiner – known by many as “Tony” – and his once homegrown hummus operation that has now graduated to a storefront after roaming San Fernando in a lime green food truck beginn...
Tags: Local News, News, Restaurant Reviews + Food, Things to do, Food, Restaurants, Top Stories LADN


Comment on double chocolate layer cake by deb

Either would work. This is softer. The fudgy sheet cake is a bit more intense.


Comment on chocolate peanut butter tart by deb

Can you buy another kind of simple gluten-free cookie?


Comment on confetti cookies by deb

Absolutely! But, you cannot double it in most food processors. You’d probably be better off in a stand mixer.