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Serving up the hottest dishes on WordPress.com.

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local kitchen

Shiro Plum and White Corn Salsa

It’s getting hot again, my friends: 95 degrees is tomorrow’s forecast in my tree-lined corner of New York. To me, this is becoming an annoyingly recurring theme: I mean, there are only so many lime popsicles a girl can eat before she starts craving real food.

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2 years ago
katieatthekitchendoor

A Summer Dinner: Cold Sesame Noodles with Veggies

Tonight, after a long day on the water, dinner was a simple bowl of cold, sesame noodles with crisp veggies and honey-roasted peanuts.  They were super yummy, and just the kind of simple, cooling, flavorful dinner that’s perfect for a hot, summery day.  I served them with this warm cucumber and coconut dish, which was also quite good.  Enjoy this for now, and I should be back soon with more shots of Maine, and maybe even some ice cream sandwiches.

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2 years ago
lezoemusings

Raspberry Lemon Infused Water

Hello! How was everyone’s weekend? Ours was great. My sister from NYC came to visit Ms. Zoey so we spent some quality family time w/ her. Sat night, we had a yummy Korean bbq dinner at the sis in law’s new place. And yesterday, while the husband worked on the garden, I made infused water w/ lemon, mint, + raspberries straight from the garden! Well, minus the lemon of course- we don’t have a lemon tree, unfortunately.

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2 years ago
foodblogandthedog

Savoury Cherry Tomato Clafoutis

I have been wanting to make a clafoutis for a while now. The traditionally sweet French dessert is made with fruit, usually cherries, cooked in a batter made with eggs, ground almonds, sugar and flour. Cherries are in season here now and are very cheap but it is impossible to find a cherry pitter/pipper/stoner or whatever it’s called, in this town.

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2 years ago
Baker Bettie

The Easiest Pineapple Sorbet

I have to admit, I am not the biggest fan of Summer at this point.  But then I have to remind myself of the wonderful things that summer does bring.  Like fresh pineapple.  There are very few foods (ahem, bacon) that I love more than fresh pineapple.  It is so amazingly sweet and juicy.  Way better than candy, I think. And today I discovered how amazingly simple it is to make pineapple sorbet, that is if you are comfortable cutting up a pineapple.

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2 years ago
Danielle Charles

Minty Pea Pesto

There are so many things to love about June. There are the long days of bright sunshine to spend laying in a hammock with a book or swimming in a lake or taking long meandering walks. There are the warm rains that make everything smell fresh and the passing thunderstorms to watch from the porch when the rain comes down in torrents. There are the evenings that seem to stretch on forever, sitting outside with a glass of wine watching the twilight settle down.

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2 years ago
Kristy

Crema de Zahar Ars

The dish, basically a Romanian take on flan, was suggested by one of Mike’s students who is a native Romanian. So for take two, I started by boiling some milk, salt and vanilla (last time I did not boil the milk).

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2 years ago
CookieTalk

Christmas in July: Gingerbread Ice Cream Sandwiches

I know it isn’t quite July, but close enough. I assume you have planned out your 4th of July menu? No? Well, dessert is now decided. It’s easy, delicious, and a bit surprising: gingerbread ice cream sandwiches. Gingerbread need not be reserved for just Christmas. But no one really wants a rich, spicy cake when it is 100 degrees out. Gingerbread just seems way too heavy all by its lonesome. But freeze it and add some ice cream? Well, that is a whole different ball game.

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2 years ago
TasteFood

Bloody Mary Gazpacho

I’ll have a shot of vodka with my soup, please. If heat could speak, then it was shouting this weekend. Summer arrived with a bang, and the temperature soared to triple digits. When it’s that hot, appetites wane and thirst dominates. Food takes on a cool and liquid quality. It’s time for Gazpacho. Gazpacho is a raw tomato-based soup blended with a vegetable bowl of produce. It’s perfect when the weather is stifling.

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2 years ago
jothetartqueen

Frangipane Tarts

I must admit that the reason that drew me to this tart was partly because of a recent frangipane that I had at Tiong Bahru Bakery. For my readers who are not living in Singapore, this is a fairly new bakery by Gontran Cherrier, a Parisian artisan boulanger. I was very disappointed with the products that they have on display – they just didn’t look the way they should. The crossiants were pale and lack colour, the laminations were not spectacular either .

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2 years ago
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