Everyone Always Wants Seconds of These Cheesy "Potato Puffs" - My family looks forward to them every year. *READ MORE...*

What To Eat This Week: 11/15/26. - Meals are getting extra cozy! What’s on your menu this week?! What To Eat This Week Butternut squash skillet tortellini Pizza chicken quesadillas Greek b...

Crustless Quiche - Craving quiche, but don’t want to fuss with a crust? This eggy wonder is perfectly tender inside, like a regular quiche! You’d never guess it, but there’...

Holiday Salad with Cider Vinaigrette - My new favorite holiday salad! It's festive, beautiful, and appealing for all kinds of eaters that might be at a family or friends gathering. :) The post...

Cinnamon Roll Pie - [image: cinnamon roll pie] This year's must have Thanksgiving pie just dropped. This Cinnamon Roll Pie has a buttery homemade pie crust, gooey brown sugar ...

12 Thanksgiving Breakfast Ideas for a Crowd - These Thanksgiving breakfast ideas are perfect for feeding a crowd on Thanksgiving morning! You’ll find sweet dishes that celebrate cozy fall flavors like...

Link rot by another name - It’s not only neglected food websites that are redirecting to Thai gambling sites. Just saying. (It’s $15 a year to re-up your domain name, BTW.)

Veggie Cream Cheese - [image: Vegetable cream cheese recipe]This Veggie Cream Cheese tastes like it came from the best bagel shop in town. It’s got the refreshing crunch of carr...

Ponytail Kimchi (Chonggak Kimchi) - If you love the crunch of Korean radish kimchi, I think you’ll really enjoy chonggak kimchi (총각김치), also known as ponytail kimchi. It’s made with small K...

Cranberry Orange Cake - This easy cranberry orange cake is packed with tart cranberries and bright citrus flavor from fresh orange zest and juice. Made with olive oil and a simple...

Peanut Butter and Jelly Cheesecake with Chocolate Ganache - This Peanut Butter and Jelly cheesecake is like a peanut butter cup combined with your favorite cheesecake. It’s comforting, delicious and makes for a fu...

Easy Almond Frangipane Slice (Shortbread Bars) - This almond frangipane slice is buttery, soft and packed with almond flavour. A shortbread base bakes together with a thick... The post Easy Almond Frangi...

13 Things I Found on the Internet Today (Vol.782) - 1. Once one of the world’s largest and most beautiful department stores, today hiding inside a Parisian office building Founded in 1856 as the Palais de la...

Black Sesame Rice Krispie Treats - [image: Black Sesame Rice Krispies Treats] Rice krispie treats were one of my favorite snacks growing up. I loved that mixture of crispy rice cereal and st...

Arroz con Leche Salado (No-Sugar Breakfast Rice Porridge) - [image: Arroz con leche salado (savory, sugar-free rice pudding).] For a comforting breakfast, don't miss our traditional Arroz con leche salado, a simple ...

Pumpkin snickerdoodle bars - My pantry system insures I have on hand the basic tools needed to prepare a simple meal. Common staples such as beans, rice, flour, peppers, eggs, and suga...

Best Basque Cheesecake Bake Off - Cream cheese is expensive–if you don’t want to use it in a recipe you’re not sure about, I tested 9 different basque cheesecake recipes in one day in sea...

Brown Butter Financiers - One my favorites, of all French pastries, is the financier. Enriched with nuts, and moistened with butter, almost every bakery you go into has them. They c...

skillet pierogi with mushrooms - Even though we’re having a relatively warm (and delightful) fall, my cravings for carbs-wrapped-in-carbs, caramelized onions, and earthy skillets of vege...

Small-batch easy kimchi (Mak-kimchi: 막김치) - Make my easy kimchi with just one 3-pound head of napa cabbage! This small-batch mak-kimchi is cut into bite-size pieces before salting, making it simple t...

Roasted Vegetable Recipes - A collection of roasted vegetables rooted in a favorite cooking technique. Roasting is one of the easiest ways to coax great flavor and tender textures f...

Our top-ranked cookie recipes: Eight cookies that have stood the test of time. - [image: A Classic Chocolate Chip Cookie split on a white plate seen from overhead.] Every time you, a reader, posts a comment, it gives me a chance to ref...

Oh my goodness I can't believe it - [image: Oh my goodness I can't believe it] I have exciting news. View on my website

Bread: A crash course in training AI models how to steal the work of academics - Dear Lorenzo: AI agent, food historian, poser. Thank you for your email dated 11 Sept 2026. At this time I am not interested in the service you are offer...

Pronouncing Oyster Species Names with a Latin Expert - Learning the classical and scientific Latin pronunciation of oysters with Andreas Morehouse.

Baked Boneless Skinless Chicken Thighs - This is my go-to recipe for baked boneless skinless chicken thighs and quite literally my hyperfixation as of late. I make this recipe at least twice a wee...

Kadthi ma Ramakda Dhokli – a Horsegram curry stew with dhoklis shaped in fancy forms - In Gujarati cuisine, dhoklis are truly bahuroopi, and yes, I would like to call them that, for their unassuming ability to transform themselves to suit t...

Clean-Out-the-Pantry Banana Bread - Bananas are a perfect metaphor for my approach to life. I buy a bunch to be “healthy” — they’re meant for smoothies and yogurt bowls and fruit salads — b...

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...

Where to Eat Out in the Latin Quarter: A Few Recommendations - The Latin Quarter has been shaped by students for centuries. Ever since Robert de Sorbon founded the Sorbonne University in the 13th century, scholars ha...

Le Grand Véfour - The historic Palais-Royal dining room, opened in 1784, has been revived by Paris Society and chef Bruno Doucet. We rate Le Grand Véfour GOOD — a beautifu...

Lines - I waited in line for over an hour to buy some pastries. In recent years, the bakery line has become an increasingly common sight in Chicago. Sometimes stre...

Strategi Kombinasi Angka Togel untuk Pemain dengan Modal Terbatas - Bermain togel dengan modal terbatas tidak berarti peluang menang menjadi kecil. Dengan strategi kombinasi angka yang tepat, Anda bisa memaksimalkan setia...

The Simple Slushy Calculator - The Simple Slushy Calculator. You guys know how much I hate the gatekeeping that happens from time to time in this industry. Believe it or not, there are...

Confiture De Figue, Fig Jam - Figs are one of those fruits that make me stop in my tracks at the market. Soft, plump, and so delicate they seem to bruise if you look at them too hard, f...

C'est moi qui l'ai fait déménage - Le 30 septembre, Typepad, la plateforme qui a hébergé mon blog depuis 2004, ferme ses portes. J'ai réussi à tout transférer sur WordPress. Vous pouvez dès ...

I’ve Moved to Substack! - Funky Foods has a new home! I’ve moved the blog to Substack, where you can now read all the latest posts, get them straight to your inbox, and join the con...

Hello world! - Welcome to WordPress. This is your first post. Edit or delete it, then start writing!

TOMATO SOUP WITH SPICY SAUSAGE AND ORZO - Less of my friends are having babies and needing deliverable meals these days, but there will always be something happening in life when it feels good t...

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...

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...

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...

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...

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....

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...

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 ...

doing the work - [image: doing the work]

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-bake...

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...

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...

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...

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. ...

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...

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...

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...

Pasta Arrabiata - I can't talk about arrabiata pasta without telling you about Sergio, the guy who taught me what arrabiata means in Italian. Keep Reading

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

Mocha Dark Chocolate Ganache Cupcakes with Pug Cookies - If you look over on my phone screen at any given time, there is a 67% chance that I am looking at a pug video on Instagram or TikTok. If you look over o...

Purple Cabbage Soup with Miso, Garlic & Dumplings - This quick, healthy weeknight meal comes together in 30 minutes and brings a lot of color and flavor onto the table. The soup is great on its own, but incr...

Making Sense After China - About a year ago I was waiting in Paris to move to China, to take up a job in Beijing. The adventure was cut short, but my few months there did leave a m...

Camembert de Normandie Fermier - [image: Durand Camembert] One of only *two* remaining, farm produced Camembert de Normandie is made by La Fromagerie Durand. It is worth the extra €2!

Wine tariff comment period ends today - Tariffs of 100% may soon hit European wines in America. The price of some wines will double. But mostly it will mean that many of the most coveted wines ...

Classic Deviled Eggs - This easy classic deviled eggs recipe uses real mayonnaise and one special secret ingredient sprinkled on top will make these disappear as fast as you can ...

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...

Poulet de Bresse à la Crème - *Poultry in France is a subject with seemingly endless variety.* On any given day, strolling through the market stalls, we see a typical *volailler* pres...

Crushed Raspberry and Strawberry Pavlova - ------------------------------ We are still in a bit of an in between produce season, but the weather is warming up and the sun is out so I am craving fr...

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....

Gazpacho - This is what dinner looks like when it’s 100 degrees outside, or nearly. This is the third time this month […]

Battle Axes and Bitches - Being a woman and a boss is tough. Not enough restaurant people are talking about it.

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 ....

links: Thanksgiving food to bring with you - Cheese Straws at Smitten Kitchen. I bring these to holiday parties and they are always a crowd favorite. The dough is made entirely in a food processor and...

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...

Lahmacun Recipe from chef Selami of Urfa Dürüm in Paris ! - We miss living in Paris. It's been two years since we moved back to California, and I am so grateful that we are at least able to still work in and visit...

4 Easy Ways To Get Creative With Your Toast...With A Crunch! - #FlavourHeroToast is great for anytime of the day. It’s easy, delicious and invites creativity when it comes to toppings. Pickles are one of my go-to c...

Greek Yogurt with Candied Carrots — Karamanlidika inspired - And then there was dessert. A Greek yogurt topped with candied carrots, that tasted unlike anything I have had before.

TOP 10 highlights from my trip to Australia in January 2017 - I'm a slow girl, a typical northener, you see. Back in January I had the opportunity to visit Australia, courtesy of the Australian winemaker, *Jacob's ...

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 Popcorn Balls - Halloween would not be complete without this quintessential holiday treat. These caramel-coated popcorn balls are just the right combination of sweet, ...

Hot Tamales Licorice Bites - Name: Hot Tamales Licorice Bites Brand: Just Born Place Purchased: Target (Glendale) Price: $1.89 Size: 8 ounces Calories per ounce: 113 Type: Licorice/Cin...

SHORE LINE - new print release! - *Honolulu, Hawaii, 2016* *-----------------------------* *Tuesday 6th September 2016, at 4pm GMT*, sees the release of my new mini print *Shore Line...

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...

Talking Trash: Blackberry and Buckwheat Scones - - Scones are sort of a brunch band-aid for when you and someone in your group has been involved in a shadowy game of throwing shade. A peace offering, o...

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...

Photo - via Tumblr http://ift.tt/1MMybXH

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...

Americans in Paris: is this you? - Because I am what my family calls the Queen of Guidebooks, I couldn't resist this "Paris Survival Kit" I bought in a Paris museum recently, while on the pr...

October 23 - Last night I got to spend some time with my friend Sam. We hadn't hung out, just the two of us, for a while - maybe not since June was born, if I really th...

Glastonbury Festival 2015 - [image: IMG_0078] Oh Glastonbury, you got me again. I thought this second visit would be so much easier than the first - we were staying inside the festiva...

Baking with Einkorn Flour + Homemade Pizza - [image: photo 2-2] If you've been reading here for a while then you'll know that I like to experiment in baking with different flours. That sometimes resul...

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 t...

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...

Sunday Suppers: A Sincere Thank You and a Big Bowl of Chicken Pot Pie - So, most of you know that I participated in Project Food Blog this year. I made it to Round Three, at which point the bus stopped and let me off on the si...

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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