I Tried the Chaos Method and Decluttered Decades’ Worth of Stuff - Now, I’ll always use it. *READ MORE...*

halloumi and fall vegetable roast - I realize, after 18 years as a part of it, that the rules of the food internet in the week before the American cooking superbowl we call Thanksgiving dic...

Cranberry Orange Cheese Danish. - This cranberry orange cheese danish is super easy but as delicious as a pastry from your favorite bakery. Buttery puff pastry, a quick cranberry jam, cit...

Where to Drink in Paris this Week: 20 November 2024 - Welcome to the weekly guide on where to drink in Paris! Every Wednesday, I spotlight three bars including an old favorite worth revisiting, something new...

Brussels Sprouts with Gochujang Butter - Shredded roasty brussels sprouts flecked with toasted walnuts and bites of plumped dried cranberries, and blanketed with a luscious sheen of gochujang ga...

Spinach Lasagna - This spinach lasagna is gloriously cheesy, perfectly saucy, and fully loaded with fresh sautéed spinach. It’s worthy of special occasions and holidays, a...

Baking trials: What's the best bread for stuffing?: Flavor, texture, and preparation are key. - [image: Apple and Sausage Stuffing] The post Baking trials: What's the best bread for stuffing?: Flavor, texture, and preparation are key. appeared first o...

25 Best Thanksgiving Appetizers - If I’ve learned one thing from hosting Thanksgiving over the years, it’s this: Thanksgiving appetizers are essential. I can’t tell you how many times I’ve ...

How to Make Perfect Scrambled Eggs - [image: how to make perfect scrambled eggs]In this highly adaptable, easy recipe, we’ll teach you how to make perfect scrambled eggs. They’re fluffy and de...

Hashtag know hope - A bartender pal on Election Night had a great cocktail idea if #shitler won: the Jim Jones, with KoolAid and Everclear. And liquor is definitely quicker th...

13 Things I Found on the Internet Today (Vol. 719) - [image: 13 Things I Found on the Internet Today (Vol. 719)] 1. A last look at an almost-forgotten Parisian apartment before it became a Museum Café at the...

Cranberry Sauce with Candied Oranges - It’s easy to forget about Thanksgiving in Paris. There are no bags of stuffing mix clogging the aisles in the supermarkets. If you asked a clerk where is t...

Where to Taste 10 Iconic French Foods & Dishes in Paris - There’s no shortage of Parisian restaurants serving traditional French foods and dishes– but how to know where to taste the really good stuff? Traditiona...

Cranberry Meringue Pie - [image: cranberry meringue pie] A sweet, tart twist on holiday dessert: cranberry meringue pie brings together zesty cranberries and fluffy meringue for a ...

Champurrado brownies - The other day, I saw on a Dallas food forum a request for places that serve champurrado. This is a Mexican beverage that combines hot Mexican chocolate wit...

Cranberry Brown Butter Blondies - This is the perfect pairing of a sweet, rich, brown butter blondie and the tartness of rhubarb crisp (or cranberry crisp if you’re feeling festive)! I gr...

Cheese Cookies (with Pecorino Romano PDO) - These tender, savory cheese cookies get their salty kick thanks to tangy Pecorino Romano PDO cheese. A perfect appetizer addition to any cheeseboard or f...

Rangpur Lime Scones - These lime scones are something special. Made with fragrant Rangpur lime zest and juice, they’re tender and rustic with golden craggy edges and a zest-fl...

Your Neighborhood Asian Market - Tiny Korean grocery store, mostly packaged goods.

French Cuisine Anchors the Soul - If ever a person feels untethered, confused, isolated, gob-smacked or uprooted, a palliative is available: come to France and read a menu. As the world ch...

Braised Chuck Roast (Fall Apart Tender) - This classic braised chuck roast is the definition of a comforting home-cooked meal. It packs a punch of flavor with a Middle Eastern flare, and the meat i...

Spam and Radish Kimchi Fried Rice - Looking to jazz up your fried rice game? Say hello to Spam and Radish Kimchi Fried Rice (스팸 깍두기 볶음밥)! This dish brings together the savory flavor of spam...

Bollitos de Yuca (Cheese-Stuffed Fried Cassava Balls) - [image: Cheese stuffed fried cassava balls).] The perfect finger food or snack, these Bollitos de yuca (cheese-stuffed yuca balls) are crispy outside, and ...

Vanilla Snap Biscuits: a Delicious little Cookie - These vanilla snap biscuits are wonderfully buttery and irresistibly delicious. They have a lovely snappy texture and are so moreish.... The post Vanilla ...

Therapy is now horrible - [image: Therapy is now horrible] Intrusive thoughts and more. View on my website

Miso Apple Spice Cake - Thank you to Bob’s Red Mill for sponsoring this post! The calendar on my wall tells me that fall has arrived, but it certainly doesn’t feel that way. Wit...

All of My Free Calculators in One Place - Ever since I started building webapps this summer and sharing them with the world, I’ve been (pleasantly) bombarded with requests from people who want mo...

Double - Tsuyoshi Yamakawa The post Double first appeared on PARIS BY MOUTH.

This feed has moved and will be deleted soon. Please update your subscription now. - The publisher is using a new address for their RSS feed. Please update your feed reader to use this new URL: *http://feeds.feedblitz.com/leitesculinaria/...

Can Dogs Drink Sparkling Water Or Not? - When it comes to quenching your dog’s thirst, the choices may seem straightforward, but not all options are created equal. Among the array of possibiliti...

Summertime Sweets - Hey friends! I pulled together a bunch of sweet treats that would be super fun served up this summer. Check these out if you are looking for a cute tre...

PLEASE UPDATE THE RSS FEED - The RSS feed URL you're currently using https://follow.it/use-real-butter will stop working shortly. Please add /rss at the and of the URL, so that the U...

Menjadi Ahli dalam Dunia Game Online: Langkah-Langkah Efektif untuk Meningkatkan Keterampilan Anda - Menjadi Ahli dalam Dunia Game Online: Langkah-Langkah Efektif untuk Meningkatkan Keterampilan Anda Bermain game online tidak hanya tentang kesenangan, ...

Sindhi Koki – celebrating flavours and memories from a Sindhi kitchen - The post Sindhi Koki – celebrating flavours and memories from a Sindhi kitchen appeared first on theroute2roots.

PASTA WITH ROASTED CAULIFLOWER, CHORIZO + WINTER PESTO - She told me about what she thinks about her body; that people at her table are talking about getting married. She listens to my feedback about her effor...

Cuddura di Pasqua: Italian Easter bread that is also consumed on Easter Monday - In North American or northern European settings, those who observe Easter will feast with friends and family on the evening of Easter Sunday, following a...

Cette tarte aux pommes toute simple cache un secret et c’est ce qui la rend aussi bonne - Je suis fan des desserts simples, comme la tarte fine aux pommes. Ce qui est bon dans ce grand classique de la pâtisserie française, c’est la pâte feuillet...

Cookbooks and Criticism - I don’t recall why, but I decided to watch all of the films that were nominated for the Best Picture Oscar this year. I think I did this once before, years...

Ethiopian Kolo Chocolate Bark - This chocolate bark is studded with kolo, an Ethiopian snack of roasted barley and peanuts. It's also flavored with cinnamon, ginger, and a kick of cayen...

If Food is Political, What Politics are you Choosing? - You have to write back, sometimes. Not from a mistaken belief that the pen is mightier than the sword (or the bomb or the sniper’s rifle), but from the pla...

Cheese and Wine Tasting in Paris - For the last 18 years I've explored French food, culture, wine and cheese through this blog. Now heading in an exciting and natural new direction, as of ...

Pineapple and Macadamia Nut Shortbread Cookies with Piña Picante - Pineapple Macadamia Nut Shortbread Makes 18 1/2 cup (4oz) unsalted butter1 1.76 oz package Piña Picante Ginger Lime, finely diced1/2 cup (104 g) light brow...

Sticky Fig-Blueberry Crisp with Goat Cheese Whipped Cream - fig and blueberry crisp is a wonderful Summer treat The post Sticky Fig-Blueberry Crisp with Goat Cheese Whipped Cream appeared first on White On Rice C...

Cinnamon Streusel Muffins - These cinnamon streusel muffins are light and tender, with layers of buttery brown sugar streusel that form a crunchy top. The batter and streusel are both...

Preorder my New Book: Snacking Bakes! - I am so excited to reveal the cover for my new book: *Snacking Bakes*. I have been working on this book since Snacking Cakes came out in 2020, and it’s ...

Sassy Strawberry Sorbet - When strawberries are season (like they are now), you have a few options. Option one: eat them raw. Option two: eat them raw dipped in homemade whipped cre...

You’re Invited to Join the Ultimate South of France Food-and-Wine Lovers Trip - You’re invited to join the Ultimate French Mediterranean Food-and-Wine Tour from Marseilles to Nice from October 7-14, 2023. I’ll be hosting this trip wi...

It's Time - I started this blog in August of 2005 on a whim. Never could I have expected it to become such an important part of my life, both personally and profession...

Let’s Throw This Place a Fish - When my father tired of a place, he would occasionally dust off his seldom-used South Philly accent, lean over to me, and quietly say, “Let’s throw this pl...

We Tested 10 Tofu Presses—Three Squeezed Out the Competition - We tested 10 tofu presses to find out which ones extracted the most water, and that were easy to set up and clean.

Baguettes - Years ago, one of my baking teachers warned us that baguettes are among the easiest of breads to bake but among the hardest to prepare....

Travel to Tuscan wineries this spring - Have you ever wanted to tour Tuscan wineries, visit cultural sites, all while staying in 4-star hotels? Well, who hasn’t right? But this spring, you can ...

A Note from Alejandra - *Hi there and thank you for stopping by! * *As you may know, over the past several years my career has pivoted and I'm now focused on my work as a nat...

Why These 3 States Are Popular with International Vegans on Holiday - If there is one bit of advice for international travelers looking for the best state to visit as diehard vegans, without a doubt you should choose betwee...

Steak Sandwich with Chipotle Preserved Lemon Mayo - Michael and I love our steak sandwiches with a bit of heat and plenty of briny, tangy flavors. This steak sandwich is generously slathered with smoky chipo...

Writing is a Marathon and Other Clichés - Who has time to write anymore? I do. A month since running the New York City marathon, I finally am getting back to what I should be doing and writing. ...

Some News About My Blog - If you're new here, you may want to subscribe to my free newsletter. Thanks for visiting!Dear Reader, First, thank you for being a reader of my twice-mon...

How to upgrade your baking? Become an in-house professional - Did you just start baking and you grow to like it more and more? Then, you should make a small stop and read the following article. Our team will unveil ...

Chocolate Chip Cookies with Pretzel and Peanut Butter - Is there a more addictive combination than sweet and savory? If you ask me – of course not! The sweetness that comes with saltiness together automaticall...

Kahlua buns stuffed w/ mascarpone cream and salted pistacchio powder - Somewhere inside this cold hard exterior of mine, as hard as it is to admit, there’s always been this fantasy of being the person who gives out home-baked ...

Strawberry "Short"-scones - [image: CBTWHZQA.jpg] This recipe and blog post was made possible thanks to Lillet. There are very few desserts I love as much as I love strawberry short...

Lamb Braised in Forest Floor with Charred Apricot Achar - *This post was created in partnership with American lamb. Thanks for supporting the brands that support the work I do here. The month of July was filled wi...

DAJTEMU - #####TEXT#####

FRESH MINT, CARDAMOM & PISTACHIO ICE CREAM SANDWICHES - [image: ice cream sandwich] Summer has officially arrived and the weather here in London has been glorious. The freezer is stocked up with ice, my summer...

How to Eat Empanadas: Quebracho Founder's Quick Guide - The Argentinian-born founder of St. Paul, Minnesota-based Quebracho Empanadas serves up a smattering of meal and snack ideas.

Greek Bread Salad with Toasted Pita Chips ♥ - [image: Greek Bread Salad with Toasted Pita Chips ♥ AVeggieVenture.com. Great crunch and color. Kid Friendly! Weight Watchers Friendly!] What a simple chopp...

Who owns women’s and girls’ bodies? - I keep a small rock on my desktop. It’s shaped like a turtle, but its edges are sharp and jagged, and it could easily break the skin. It reminds me of th...

KitchenAid Colour of the Year 2021 - [image: template_166 2.jpg] Introducing: Honey! In partnership with KitchenAid Canada, I’ll be highlighting this year’s Color of the Year and how it br...

Super Easy, Super Moist Chocolate Cupcakes - Easy to make, unusually moist chocolate cupcakes and no mixer required! No eggs either, the recipe uses a combo of baking soda and vinegar for leavening. ...

Grilled Chewy Rice Cake (燒餅) - I don't remember any time in my life when I chose an egg tart or a pineapple bun over a grilled rice cake at my local Chinese bakery. Unlike a pineappl...

fake-cation to florence! - [image: 5D2D4AE6-BF65-4F08-AFBA-4B2D65F02293.JPG] [image: 2DB43903-4547-4C09-B243-24C5E6367577.JPG] [image: 2E3E8CC7-AE07-4EF9-81B9-FC83080FA5D3.JPG] [image...

Instant Pot Chicken, Oyster, and Napa Cabbage Soup - A soul-warming, easy-to-make Instant Pot staple.

Arab Breakfast -

Yogurt Cake Recipe - Buy Clotilde's latest book, The French Market Cookbook! Gâteau au yaourt Maxence is a big advocate of the adage “if it ain’t broke don’t fix it”. In othe...

Gone fishing, be back when there’s a vaccine. - Dear faithful readers, I’ve received several inquiries as to my and the blog’s absence. I’d love to have an exotic explanation but the truth is rather bana...

Biscuits and Beans - As I mentioned earlier, based on a recommendation from Maia and inspiration from Heidi and their website, I ordered some beans from Rancho Gordo the other ...

An Easy Dandelion Soda Recipe - [image: Dandelion Soda Recipe_Dandelion Flower Recipe] This recipe for dandelion soda is delicious and fun to make — it’s the flower’s petals that give t...

- Today seemed as good a time as any to do a deep dive into our fridge and see what needed to be used up or repackaged for the freezer. A summer cleaning t...

Locked Out of Paris - *Article by Secrets of Paris Correspondent Anne Daignault* *Anne with Heather at an apéro on the banks of the Seine in 2019.*When I left Paris in Novembe...

This Saturday’s Recipes by The Pioneer Woman - This Saturday is a brand new episode of “Home Sweet Home” on Food Network. My kids are helping me shoot it, my production company in the UK is editing it t...

How to Fry an Egg Perfectly Every Time: A Complete Guide - Here's how to fry an egg perfectly. No more chewy or overcooked whites! The post How to Fry an Egg Perfectly Every Time: A Complete Guide appeared first...

IKRA - Russian eggplant caviar/Russian aubergine caviar - Someone was looking for a "soft aubergine/eggplant spread with tomatoes" and I knew exactly what they were talking about. There's a dish in Russia, our Eas...

Fig Scones - Tender and slightly sweet, these orange-scented buttermilk fig scones pair perfectly with a cup of coffee or tea. This is sure to become one of your favori...

God, Granola, and the Spiritual Qualities of Breakfast Cereal - Granola, that most ubiquitous of breakfast foods. So far-reaching that it has transcended its original meaning and become a label... The post God, Granol...

Perfectionism Is A Hustle - I’ve spent years conning myself into believing that perfectionism is what made me good at my job. But the truth is, perfectionism has done me more harm tha...

10 Fantastic Chewy Candy Recipes You Need to Make! - How to Make Chewy Candy The most important thing to remember about making chewy candy recipes is the temperature you cook your sugar to has everything to...

Conversations | Burnt-End Bourguignon from Joe Beef - [image: Burnt End Bourguignon | Tara O'Brady] It is arguably an understatement to say that *Joe Beef, Surviving the Apocalypse**, *was highly-anticipated....

um... HELLO ! - Well well well... it's been quite a while. But I'm back! There has been lots of changes this year that generated a hiatus, but before the year wraps up, ...

Shiok Singapur - My cookbook no.5 - ...and the most intense cookbook production for my brand new book Shiok Singapur has taken its toll...

The Edible Games Cookbook is gonna be incredible - Hello! If you like playing tabletop games with friends and/or baking I’d like you to know about the Kickstarter for this amazing book, the Edible Games Coo...

Cherry Clafoutis - A cross between a pancake and a custard, there may not be an easier summer dessert than a clafoutis, the […]

Keeping Warm - Well hello out there! It has been awhile. I don't think I've ever been away from my little blog for as long as I have. My last post was in October 2016 ....

Instant Pot Vietnamese Yogurt Recipe - I eat yogurt for breakfast most mornings. It’s not glamorous but it’s healthy and easy to assemble a bowl of muesli, fruit, yogurt, and honey. I add a heap...

Low-Carb Twice-Baked Cauliflower (and Announcing a BIG CHANGE for Kalyn's Kitchen!) - *Low-Carb Twice-Baked Cauliflower is a side dish that everyone will love! And this tasty dish is also Keto, low-glycemic, gluten-free, and South Beach Diet...

Moving On: New Blog & New Cookbook - So it's been a while since I've posted here. My apologies for that. But, then again, it's because I've been blogging elsewhere and working harder than a ...

UNNATURAL WONDER - new print release! - *Ghent, Belgium, 2016* *-----------------------------* *Friday 9th June 2017, at 3pm UK time*, sees the release of my new mini print *Unnatural Wonder...

Keeping up - For readers who would like to keep up with my second act as I build my volunteering life, I'll be posting updates about my progress on my blog Lydia Likes ...

Galette des rois: who is the king in Nice? - [image: Galettes] In France, seasonal indulgences don't end with the wistful dismantling of the Christmas tree. Instead, they continue with the galette de...

Smoked Oysters - Delicately smoked oysters are a fantastic appetizer or snack, and are great on pasta. The post Smoked Oysters appeared first on Hunter Angler Gardener C...

Allergy-Friendly Fruit and Seed Chocolate Bark - Time and time again, it happens. I'll have my schedule planned out for all the goodies I want to bake for my friends and family. I'll have my kitchen...

M&Ms Boo-tterscotch (Target Exclusive) - Name: M&Ms Boo-tterscotch Brand: Mars Place Purchased: Target (Eagle Rock) Price: $3.19 Size: 8 ounces Calories per ounce: 148 Type: White Chocolate Rating...

Amatriciana for Amatrice- #virtualsagra (updated) - One of Italy’s most famous sauce, *Amatriciana*, originated in *Amatrice*, a small town in Lazio famous for the pasta dish, made using *guanciale.* The 5...

Food World Problems - Lately there has been an ongoing dialogue in my head about food choices. I bake a lot at home, so I’m well aware of how much basic ingredients cost. Ever s...

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White Nectarine and Purple Basil Mini Cakes - [image: White Nectarine and Purple Basil Mini Cakes] We grow and encourage many flowers within our vegetable patch to attract the bees and beneficial insec...

In the Kitchen with: chef Romain Meder, Plaza Athénée - In eleven days, eighteen chefs will gather under the exquisite glass canopy of the Grand Palais to share their cooking with food lovers young and old for...

Anomalies of Paris life: loving Bay Ahsh Vay (BHV) - There used to be a few more grands magasins (major department stores) in Paris than there are now. When I first visited long ago, there was even still the ...

December 10 - I come to you today for three reasons: 1) it is so windy outside this morning that my entire house will shortly be carried away (to Oz, I hope) and I want ...

Pea and Mint Tart - [image: DSC_1206] I'll admit, these last few weeks have me in some sort of crabby baby-land funk. It's 117 degrees outside, I'm six months pregnant, and I...

Coming Soon: Eatymology: The Dictionary of Modern Gastronomy - It's been a very long time since I've updated this site. But, I do have some news to share. After going down the rabbit hole that was Ruth Bourdain and a s...

Let's Make Pork and Beans, Norteño-Style - As you can imagine, I have a rather large (O.K., huge) collection of cookbooks, especially on Mexican food. Before everyone and his brother was writing abo...

Ginger Rhubarb Pie - Recipe and Styling by Libbie Summers Photography by Chia Chong Assisted by Candace Brower For all the geeks we’ve known and loved. This amazingly deliciou...

can i get all these at one job: more guidance, more responsibility, more learning & more money? - It takes a long time of working in kitchens to develop a knowing over-the-shoulder glance at what the wake of your boat means. Like reading tea leaves, one...

Salé - Bonjour! Quelqu'un de bien attentionné m'a gentiment fait parvenir de très beaux sels achetés sur un marché à Marseille, ils sont tellement beaux que j'ai ...

the three friends of winter - The Three Friends of Winter a dessert serves 6 winter: kasu amazake This is a variation of amazake that introduces yeast via the kasu (sake lees), aligning...

Please update your RSS feed link - Hello friends, Some of you have reached out to let me know that you are not receiving any of my blog updates through your RSS feed. When I changed blog pl...

Chestnut, too many garnishes to list - Sometimes, I think there is no more beautiful color in the world than that of a chestnut. A few years ago on Christmas Eve, my friends and I roasted chestn...

Vive la France! (and a few missing oeufs...) - I've been meaning to write up this post for a few days but alas I have been pretty unwell and bed-ridden for the past 6 or so days with a rotten stomach ...

maui-gram - I’m sure everyone who loves photography, at some point gets a bit burnt out. I have to admit I’m one of them. It seems like the more we chase after the new...

Awesome Shit That I Want Monday - You may be aware that both Brian and I are big nerds, although in different ways. I’m a bookish history dork, and he’s a fantasy game-lover. And what are f...

A Rainy Sunday in Paris - It was a chilly, rainy Sunday in Paris and life would be slow. The ride from Charles de Gaulle Airport though, was a quick 30 minutes *sans* rush hour tr...

Lunch Box (Dosirak) - I found these old school stainless steel lunchboxes a couple years ago at a garage sale and couldn't resist. Brings back memories of Korea, picnics, Mom....

Athens Snaps - and Frozen Yoghurt with Greek Olive Oil - Apologies for another long absence here – and thank you so much for all your kind words and prayers on my last post, I’m very grateful for your support....

Internal Blog Up and Ready - So many transitions....launching my site was huge and I have been doing my best to keep up. This blog was accessible through the website but the intention ...

Book Your Thanksgiving Pies! - It's time to think about booking your holiday pies! Yes, the Pie Queen had some successful pie-baking for y'all last year, even working out of that tiny, t...

We Moved!!! - Cake Wrecks has moved! You are being redirected to the new site! If the redirect doesn't work, please go to either cakewrecks.com or cakewrecks.squarespac...

Help the People of Haiti - The devastation in Haiti is almost beyond imagining. While the media is covering the disaster extensively, it still seems impossible to comprehend the ext...

pumpkin spice cupcakes with maple cream cheese frosting - Consider this a lesson in scale. Something no cookbook will really tell you. You won't see in the notes something like "If multiplying batches, strongly su...

Bye, Bye Blogger, Goodbye - [image: goodbye-blogger-1] Well, Dear Readers, the time has come for me to spread my wings and fly. I created this blog on Blogger in September of 2007, an...

Remember, visit www.mattbites.com for new stuff! - This old site will soon go away. Remember to visit www.mattbites.com for new delicious stuff!

Fortress of the Bear, Alaska - Happy First Day of Spring! Today's the Vernal Equinox, Northern Hemispherically speaking, so naturally I can't stop thinking about this fertile season's sy...

More Zebra Cake Nonsense - Sometime in June we published a recipe for Zebra Cake and were inundated with comments from people who loved the look of this unique desert. Since then I’...

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