Featured Recipe Blogs

Not your basic elemental Pepito

After months of bot being allowed to eat rare red meat, I´m craving a burger bigtime. But I think burgers are best left to professionals, and are best had in greasy, smoky places, and I´m not about to take my precious new baby there, yet, lest ... more

Another not very successful bread

I've lost my bread mojo. First, I tried to make bagels. Using the same recipe as always, but MAN did they fail. They didn't rise, at all, and were just sad little things. Compact, hard - I threw the whole thing out, didn't even ... more

Beef & Rice Soup

Ok, this photo isn't exactly something I'll send to Tastespotting, but the soup was good and I think it's well worth trying even though it wasn't photogenic. I've been wanting to try a soup with ground meat and rice ever since I had a fantastic one at ... more

Sodas, Sodas, Everywhere

I've written in the past about a variety of sodas, and have a habit of collecting sodas that sound interesting. Unfortunately, I sometimes let them sit around awhile before I get to drinking them.So on the last Saturday of February, in honor of "Open That Bottle Night," I opened a bunch of ... more

Disappearing Marshmallow Brownies?

I don't know how this blondie recipe came to be called a brownie, but I do know they're chewy and decadent. They're also kind of ugly by nature as the dissolving marshmallows leave a few craters.You know the song “If ... more

Indonesian Beef Rendang

Rendang is a traditional dish of the Minangkabau ethnic group from West Sumatra, Indonesia. It’s also a popular dish in the neighboring countries, such as, Malaysia and Singapore. It used to be served during special ceremonial occasions to honor guests; ... more

Caramelized Rye Bread Ice Cream (Condensed Milk Ice Cream)

Here's a super-simple ice cream with an Estonian twist. The caramelized rye bread lends a lovely slightly gritty texture (and I mean it in a wholly positive way) to the otherwise super-creamy ice cream, as well as ... more

Creamy Swede & Pearl Barley (Rutabaga/Yellow turnip)

Here's a humble Estonian dish that makes a great - and unusual - side dish to some grilled meat (especially lamb or mutton, as well as pork, I think). However, I've usually served this as ... more

Culling

In the winter, I find myself in a state of retreat, like a tree, in an inert state of waiting. Watching. The sun ekes through the windows at the most pitiful angle. I push my writing desk right up against the window to try and absorb whatever light is going to ... more

Foraging: Thoughts on a Monday

This talk about the people on the market who sell their foraged wild herbs got me thinking this weekend. It was cold up there and the ground is still frozen solid. I spent some cozy time indoors with a piece of tracing paper over a map of the land, dreaming about what we might try to accomplish this ... more

Pita Bread

Probably one of the simplest yeast recipes I know, pita bread has always been a staple in our home. For as long as I can remember, my mother and father would flip pita bread over a hot flame to warm before serving with dinner. There would be loaves of leftover pita on the counter for meals and leftovers in the ... more

Bouquet of Blooms

A beautiful weekend with the sorely missed sunshine flooding the hills. When I took a walk in the morning, seeing the first blooms of the season was just wonderful. Nothing says Spring like the Earth blooming with life, color, and light. So why not spread the joy with some cute little cookies? Perfect for spring, they can be a nice ... more

Cardamom is Captivating: A Recipe for Banana Apple Cardamom Cake with Cardamom Icing

Few spices can excite your taste buds as powerfully as cardamom. Have you ever noticed how someone will take a bite of a cardamom-laced dessert, declare instant love, yet not be able to ... more

Blog Award!

Several weeks ago, Nancy from Spicie Foodie awarded me the Happy 101 Award! Nancy has fabulous recipes featured on her site, many times with a spicy Mexican flare, which range from classic tomato soup to exotic tempting treats, so be sure to check out what she has to offer.... more

What Makes Trix Tick?

I am super-excited (not to mentioned extremely flattered) to be this week's subject for Refrigerator Soup's "20 Questions With Our Favorite Food Bloggers" feature. After all these years as a writer/journalist, it was definitely a new experience to be the one answering, rather than asking, the questions. Here's a tiny little taste of the interview:... more

Almost perfect: Oreo Choc CheeseCake…

Assalamualaikum and Salam sejahtera to all... Hello everyone… then, that day I got up with cheesecake in my head, so, I went to a cake shop and steal this cheesecake from them… hahaha… I hope u enjoy… Oreo Chocolate Cheese Cake…Ingredients:680gm Philadelphia cheese (cut chunk)3 packets oreo ... more

If You’re a Bachelor, and Don’t Want to Get Married, DO NOT Enter a House with Potato and Kale Stained Socks on the Door Handle!

Colcannon is a recipe I've wanted to do a video on for a long time. It's a super simple, but delicious Irish comfort food that would be a great side dish choice for any St. Patrick's Day menu. I'm... ... more

How to Make Perfect Hard Boiled Eggs – I’m Not the Eggman, but I Play One on the Internet

First of all, in case you're wondering, I'm a Rolling Stones guy, not a Beatles guy (one of my favorite, "there are two kinds of people in the world" questions). This quick video tutorial shows my... ... more

Motivating Monday!

motivante/motivatingThis was a busy weekend and I am totally not complaining. It was nice to have purpose! There was tax accountant stuff, education stuff, cake stuff, “family” stuff, and friend stuff. Wow! Lots of stuff. When it rains it pours.Let’s see…no need ... more

From Mashing To Smashing

My mother and I had been making our mashed potatoes like this for years just because we liked them that way. Who knew that it was actually a traditional French preparation called Aligot and a very popular one at that. I am sure that my mother and I may have strayed a bit from ... more