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May 27, 2012

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First Helpings: Mushroom And Sage Stuffing Taste Testers

Elana Karp | Posted January 29, 2012

Read More: thanksgiving recipes, Mushroom And Sage Stuffing, Mushroom Recipes, Mushroom Stuffing, Sage Stuffing, Stuffing Recipes, Stuffing Taste Test

Thanksgiving is my absolute favorite holiday, and stuffing is one of my favorite parts of the day. I only eat it on this holiday, and I look forward to it all year. My recipe, a variation of my Grandma's classic, has the perfect texture -- mushy on the inside and...

Pumpkin Bread

Jennifer Segal | Posted January 22, 2012

Read More: thanksgiving recipes, Holiday Recipes, Holidays, Pumpkin Bread, Pumpkin Bread Recipes, Pumpkin Recipes, Recipes, Thanksgiving

I've created and shared many recipes over the years, but if there's one that stands out as special, it would have to be this pumpkin bread.

It's an old family recipe that's been passed down through the generations. As a child, I remember...

The Beaujolais Has Arrived

Erin and Courtney Henderson | Posted January 17, 2012

Read More: Beaujolais Nouveau, Beaujolais Nouveau 2011, French Wine, Third Thursday Of November, Wine Review

This is a fun time to be a wine drinker in France. For that matter, if you're a wine lover who doesn't take yourself too seriously, then it's a fun time to be a wine drinker here, too.

The third Thursday of November is the release day for Beaujolais Nouveau....

Classic With A Twist: Peanut Butter and Roasted Strawberries

Small Kitchen College | Posted January 15, 2012

Read More: Peanut Butter And Jelly Reinvented, A New Pb And j, Food, New Pbj Sandwich, Peanut Butter, Peanut Butter Recipes, Reinventing Pb j, Reinventing Pbj, Reinventing Peanut Butter And Jelly, Roasted Strawberries

Photo Credit: Small Kitchen College

Way back when we had our Brown Bag Challenge, many of you tweeted about your favorite BYO-lunch: the classic Peanut Butter and Jelly. It's true, nothing conjures up the comfort of home quite like a soft, sticky, smooth...

Favorite Fall Cocktail Ingredients

Liquor.com | Posted January 11, 2012

Read More: Holiday Cocktails, Autumn Cocktails, Fall Cocktail Ingredients, Fall Cocktails, Fall Cocktails Recipes, Food, Pear Cocktails, Pomegranate Cocktails, Pumpkin Cocktails, Slidepollajax, Thanksgiving Cocktials

The bad news is that the season for strawberries, cherries and plums is long over. The good news is that so is the haze, heat and humidity of summer. And that's not to mention the bounty of fresh autumnal produce that you can use in an a range of cool-weather...

7 Hot Boozy Drinks for Cold-Weather Sipping

Food52 | Posted January 11, 2012

Read More: Cocktail Recipes, Hot Drinks, Recipe Collections, Cocktails, Drinking, Drinks, Food, food52, Hot Cocktails, Hot Drink Recipes, Slidepollajax

The holidays are right around the corner, and it's getting pretty cold out there. It's time to whip out the hot drinks.

Because what's more soothing and satisfying after a long day than tucking into a mug of something warm and fragrant (with a kick of booze)?

Here are...

Why D.C. Doesn't Have Much Home Cooking

Eli Lehrer | Posted January 8, 2012

Read More: DC Food Scene, DC Restaurants, DC Soul Food, Home Cooking, Home Cooking Dc, Home-Cooked Meals, Soul Food, Traditional Home Cooked Food

If you want fancy or exotic food, the D.C. area has it. The city and its surrounding suburbs offer at least a half-dozen good choices for high-end Italian, several Michelin-starred French chefs, dozens of Southern-influenced New American joints, and (Sorry, R.J. Cooper, it is the best name for...

11 Super Quick Daylight Savings Dinners

Big Girls, Small Kitchen | Posted January 8, 2012

Read More: Recipe Collections, Dinner In 30 Minutes, Easy Dinner Recipes, Fast Dinner Recipes, Quick Dinner Recipes, Recipes

It's daylight savings week, and while we're thrilled not to wake up in the pitch black, it's more than a little disorienting to find yourself out on the street in front of your office building at 5:45 PM, the sky dark as midnight and you absolutely starving for dinner. Like...

11 Delicious Coconut Recipes

Marcus Samuelsson | Posted January 8, 2012

Read More: Marcus Samuelsson, Coconut, Food, Food Republic, Recipes, Slidepollajax

Coconut is one of those love-hate ingredients. I happen to love coconut, particularly for that sweet and crunchy texture it adds to any dish. Not only is it delicious but the fruit itself is versatile since all parts of it can be put to use. While...

Franglais: French Purple Potato Salad

Kerry Saretsky | Posted January 7, 2012

Read More: French Potato Recipe, French Potato Salad Recipe, French Salad Recipe, Potato Salad Recipe, Purple Potato Recipe, Purple Potato Recipes, Purple Potato Salad Recipe, Recipes

I like doing things that don't exactly break with tradition, but are just ever so slightly different. And therefore, special. Just a little bit of thought can change the same ol' same ol' to a showstopper.

Enter potato salad. I love nothing more than...

What To Do With Fall Vegetables

The Splendid Table | Posted January 4, 2012

Read More: Fresh Fall Vegetables, Lynne Rossetto Kasper, The Splendid Table, Cooking Fall Vegetables, Fall Vegetables, Recipes, Roasting Fall Vegetables

The Splendid Table®'s How To Eat Supper by Lynne Rossetto Kasper

Dear Lynne,

Can I roast frozen vegetables instead of fresh? Summer vegetables are inexpensive so I roast them all season, but as the season winds down good fresh vegetables get expensive, so what about using frozen instead?
...

Stone Soup Takes the Chill Off

Laura Kumin | Posted January 2, 2012

Read More: Stone Soup, Easy Recipes, Food, Recipes, Soup, Soup Recipes, Vegetable Soup

There is nothing better to warm the body -- and the soul -- than delicious, steaming soup. I found a simple, quick, and inexpensive soup recipe in Sally Schneider's "A New Way to Cook." She calls it "French Winter Vegetable Soup." I adapted it and refer to my...

The Wheat That Is Not a Wheat

The Sweet Beet | Posted January 2, 2012

Read More: Buckwheat Gluten-Free, Buckwheat Glutenfree, Food, Gluten Free, Gluten-Free Buckwheat, Gluten-Free Flour, Gluten-Free Flours, Glutenfree Flours

The GF trend is big these days -- for the uninitiated, that's "gluten-free." If you're going gluten-free or simply looking to cut back on gluten, rice and potato flour can get a little dull -- enter buckwheat. It's one of my favorite variations on crepes (or pancakes if thick's your...

6 Drinks for After Trick-or-Treating

Food52 | Posted December 31, 2011

Read More: Cocktail Recipes, Recipe Collections, Cocktail For Halloween, Cocktail Recipes For Halloween, Halloween Cocktail Recipe, Halloween Cocktail Recipes, Halloween Inspired Cocktail, Halloween Inspired Cocktails, Recipe, Slidepollajax

The wig is off, along with the face-paint. The costume is put away. The "ding-dong" of the doorbell is waning. The candy is plentiful.

It's time for a drink.

Here are six drinks for post-trick-or-treating sipping: ones to soothe your stomach, ones to warm...

The 8 Best Treats for a Grown-Up Halloween

Big Girls, Small Kitchen | Posted December 28, 2011

Read More: Recipe Collections, Adult Halloween Candy, Adult Halloween Deserts, Adult Halloween Treats, Grown-Up Halloween Treats, Halloween Deserts, Halloween Recipes, Recipes

When you're a kid, you have to search outside your home for candy. If you were anything like Phoebe or me, your pantry wasn't exactly bursting at the seams with fruit roll-ups and Pepperidge Farm goldfish and other elementary-school goodies. Halloween was the moment to go out and stuff yourself...

A Scandinavian Hamburger Story: Danish Hakkebof with Soft Onions

Kalle Bergman | Posted December 28, 2011

Read More: Danish Burger, Danish Burger Recipe, Danish Hamburger, Danish Hamburger Origin, History Of Burger, History Of Hamburger, Origin Of Danish Burger, Origin Of Danish Hamburger, Recipes

The history of the hamburger is still a matter of much dispute. There are several different versions of historical origins, and I honestly have no idea which is the correct one. But, one of the legends is that the hamburger was invented by a Danish butcher's apprentice in the U.S. around...

Have a Spirited Halloween

Liquor.com | Posted December 28, 2011

Read More: Cocktail Recipes, Cocktails, Cocktails For Halloween, Halloween Cocktail Recipes, Halloween Cocktails, Halloween Recipes, Hot Buttered Rum, Recipe Collection, Recipes, Slidepollajax

While Halloween is certainly not just for kids, all too often it's about gorging on fun-size candy bars and drinking far-too-sweet concoctions for adult revelers as well.

But just because you're wearing a costume doesn't mean you can't have a well-made cocktail.

Keeping in the spirit of the...

Chef Speak: Sara Johannes of WP24

Heather Taylor | Posted December 27, 2011

Read More: LA Food, La Fine Dining, Wp24 Restaurant, Los Angeles Dining, Los Angeles Restaurants, Sara Johannes, Wolfgang Puck, wp24, wp24 Sara Johannes, wp24 Wolfgang Puck, wp24 Reviews

In today's culinary era where white tablecloth fine dining feels like a thing of the past, there is something truly special about sitting down to a multi-course, expertly prepared meal on the 24th-floor of a hotel in a thriving metropolis. Such is the experience at WP24, the modern...

Possibly the Best Autumn Cocktail Ever

Organic Authority.com | Posted December 25, 2011

Read More: Alcohol, Apple Cider, Autumn, Cocktails, Fall, Russia, Toronto, Vodka

Written by Derek Beres

As the saying goes, when in Russia, do as the Russians (or something like that). While Toronto may not be Russia, while visiting a Russian vodka bar in the East End, I asked the bartendress to suggest...

Molecular Gastronomy And The Potential Fall Of Fine Dining In D.C.

Eli Lehrer | Posted October 26, 2011

Read More: DC Food Scene, DC Molecular Gastronomy, DC Restaurant Scene, DC Restaurants, Culinary Trends, Molecular Gastronomy, Molecular Gastronomy Restaurants, Molecular Gastronomy Trend

The enthusiastic early reviews for R.J. Cooper's Rogue 24, the national renown of Jose Andres's Minibar and the steady stream of praise for Table 21 at Bryan Voltaggio's Volt all seem to be making the D.C. area something of a destination for the culinary trend of molecular gastronomy.

For...

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