Micronesia 2-Day Itinerary Day 1: Yap Island Morning 8:00 am: Start the day with a traditional Micronesian breakfast at a local eatery. Try some coconut crab, fish soup, or tamtam (a sweet bread). 9:00 am: Visit the Yap State Historic Preservation Office to learn about the island’s rich history and culture. Afternoon 11:00 am: Explore the stunning Colonia Town, the capital of Yap. Admire the colonial architecture, visit the local market, and take a stroll along the waterfront.
Once again The Daily Meal has a list, once again a Bergen County eatery makes the cut. The latest is their annual The Best Burger in Every State (Read List), culled from their annual ranking of the 101 Best Burgers in America. Surveying hundreds of burgers from a panel writers, journalists, bl
This Pasta Amatriciana recipe is my rendition on classic Italian amatriciana sauce. Prepared with crispy pancetta, dried red pepper flakes, canned Italian tomatoes, and pecorino cheese, this flavorful pasta sauce packs some heat and comes together in less than 30 minutes! While bucatini or spaghetti is the traditional pasta choice for amatriciana, rigatoni is a great alternative that has quickly become my personal favorite. The deep ridges and large surface area allow the textured sauce to cling really well.
To each their own when it comes to designing a home, but it doesn't hurt to hear some advice from an expert!
And with garlicky Ritz cracker crumbs...yes! The perfect recipe to use up those summer tomatoes and garden basil!
Following our previous visit to Portland-based LEVER Architecture, we are moving our Meet Your Next Employer series to San Francisco this week to explore the work of STUDIO BANAA. Founded in 2015 by Nastaran Mousavi and Dane Bunton, the firm has built a portfolio of fresh, dynamic spaces defined...
Black-Bean-Tacos mit Rotkohl-Slaw und Winter-Salsa
Mushrooms are edible fungus delights that are super easy to prepare as long as you follow a few tips for cooking with mushrooms.
I realised today that I haven't been posting many Estonian recipes lately, which doesn't mean I haven't been eating lots of local food recently. I have. Especially cabbage dishes, as the new season's cabbage has hit the stalls. Today's dish is not strictly seasonal per se - it can be made in the middle of a rainy autumn, dark winter and promising spring. But somehow I always crave this dish in the early to mid-summer, when the cabbage tastes sweetest. Estonian Cabbage and Mince Stew (Hakkliha-kapsahautis) Serves 4 1 large green cabbage (about 2 pounds/1 kg), finely shredded 2 carrots, cut into matchsticks 1 Tbsp vegetable oil about a cup of freshly boiled water salt freshly ground black pepper 400 g (leanish) beef mince 1 large onion, halved and thinly sliced 1 Tbsp vegetable oil fresh parsley (optional) boiled potatoes, to serve Heat the oil in a large saucepan. Add the carrots and the cabbage, season with salt and sauté for a few minutes, until the cabbage wilts a little. Add the boiling water, cover and simmer on a medium heat for about 10-15 minutes, until cabbage starts to soften. On a frying pan, heat the oil, then add onions and minced beef. Fry, stirring regularly, until the mince is browned all over. Add the whole lot to the softened cabbage. Give it a quick turn and continue simmering for another 10-15 minutes, uncovered, until the cabbage is nicely softened. Sprinkle with finely chopped parsley, if you wish, and serve with boiled potatoes.
Welcome to West Street Willy’s Eatery. Breakfast starts at 7:00am daily! Located at 42 West St in Goderich. Check out our upcoming specials.
Playful illustrations and irreverent copy make it clear that this bar and bistro has a big personality.
an 'urban surf' concept drove the design for the new poke poke restaurant in shanghai by studio doho, reflecting its hawaiian origins.
As we head into the 4th of July weekend, hot dogs are everywhere. They're on our grill and on our plates. They're on our TVs (the annual hot dog eating contest on ESPN). And this being Serious Eats, they're on our mind. Let's discuss. We bring you Serious Eats' definitive guide to America's regional hot dog styles.
Difficulty Level: ModerateTotal Time: 3 hoursServing Size: 2-4 servingsIngredients:Gnocchi: • 2 russet potatoes • 2 egg yolks • 1/2 - 3/4 cup ‘00’ flour • 1/4 tsp. salt Gorgonzola Cream Sauce: • 3/4 cup heavy cream • 1/3 cup Gorgonzola Dolce • 1/3 cup Parmigiano Reggiano, finely gratedDirections:Gnocchi:1. Preheat the oven to 375°F. Pierce the potatoes and place them on a baking sheet. Bake for 1 hour until fully cooked. Remove from the oven and let cool.2. Peel the potatoes and then run each
These vegan thumbprint cookies are made with a soft and buttery shortbread dough and filled with jam, then dusted with powdered sugar. They're the perfect cookie for the holiday season, gifting, and sharing with friends and family. All you need is 8 ingredients!
سبزی خوردن Sabzi khordan refers to an abundant mixture of fresh herbs and vegetables served every day alongside most main meals. The word سبز "sabz" means green and سبزی "sabzi" means herbs/vegetables and the word خوردن "khordan" means eating. Eating greens and vegetables with almost every meal is an essential part and deep-rooted tradition in the Iranian culture. Iranian cuisine revolves around using fresh and seasonal vegetables in cooking and serving them fresh daily. A traditional Persian plate of fresh herbs usually consists of basil (rayhan), mint (naana), tarragon (tarkhoon), chives (tareh), radish (torob-cheh), scallion (piaz-cheh), cilantro (geshniz), parsley (jafari), dill (shevid), and Iranian watercress (shaahi). For many of us who live outside of Iran and who may not be able to find the exact herbs that we are used to, we've learned to substitute. For example, instead of using "tareh", I use chives in sabzi khordan, and in cooking, I use the green part of scallions or leeks whenever the recipe calls for "tareh." Typically, a platter of washed and trimmed herbs is placed on the table and is passed around for each person to take a handful. This aromatic, flavorful, and nutritious side enhances the taste of any dish including all Iranian polow and khoresh dishes, kababs, and kotlets. نون و پنیر و سبزی Noon paneer sabzi consists of fresh herbs served with feta cheese and flatbread like lavash or pita bread. To me, this herb, cheese, and warm bread with the addition of walnuts is a perfect meal all by itself. This is a healthy, light, and tasty meal with no cooking involved! What more can you ask for? Sabzi Khordan - Fresh Herb Platter Ingredients: Use a bunch of each of the following herbs. Create your own combination. Basil (ریحان ) Chives (تره) Cilantro (گشنیز) Mint (نعنا) Parsley (جعفری) Scallions (پیازچه) Tarragon (ترخون) Radishes (تربچه) Watercress (شاهی) Sliced Feta cheese (پنیر) 1/2 cup walnuts (گردو) Flat Bread (نان) Method: Trim the herbs, remove the stems of parsley, cilantro, basil and mint. Remove the leaves of radishes and the green parts of the scallions, (you may serve them if desired). Make sure every herb is trimmed into small and bite-size pieces. Rinse all herbs thoroughly including packaged herbs. Place the washed herbs in a colander and drain. Place the herbs on a platter and serve with feta cheese, walnuts and warm bread. Enjoy!
Explore Patrick JCH's 1977 photos on Flickr!
The Food Network host's famed eatery was the home to Kim Kardashian's wedding rehearsal dinner
healthy and SO delicious
I realised today that I haven't been posting many Estonian recipes lately, which doesn't mean I haven't been eating lots of local food rece...
