Vancouver is home to some of the world's best restaurants. Check out the ultimate foodie guide to Vancouver here!
A sugar cookie variant that is great for a cold winter day
A small group of French pastry chefs aim to preserve the quality and techniques used to make the buttery, flaky and indulgent pastry from Brittany.
Follow us on our food journey and find the best restaurants to eat in Gdańsk Poland. Here's a food lovers tour of Gdańsk Poland!
These pictures will make you laugh. Hard.
It is no secret that Prague has amazing food, but with so many options, where can you get the best food in Prague? We've got you!
From cheesy Mexican nachos and classic butter chicken to rich Italian ragu, these recipes are guaranteed to take you on an unforgettable culinary adventure.
Our best Russian pancakes recipe makes blini in the style of French crepes if you’re looking for a quick and easy pancake recipe for Shrove Tuesday and Pancake Day or for Maslenitsa or Pancake Week, Crepe Week or Butter Week, an Eastern Orthodox holiday celebrated by Russians. My baboushka made Russian blini for breakfast with butter, jam and sour cream, however, they can also be served as savoury blini with smoked salmon, fresh dill, gherkins, and sour cream.
This Savory Cheese Kugel Recipe is my take on the Jewish casserole with egg noodles, butter, eggs, and cheese, with other optional add ins
Prepare your chopsticks for a culinary adventure to Asia with these delicious vegan Korean recipes — including ramen, vegan pork belly, and crispy kimchi fritters!
The creamy cheesy dish that will take your pasta night to a whole new level.
Lithuania’s capital city, Vilnius, is at the heart of the country’s centuries-old culinary traditions.
Traditional Slovenian food is as unique as each of the country’s 24 gastronomic regions — and it’s so delicious! From pogaca bread to buckwheat, here’s what to eat in Slovenia.
Being Germany's third-largest city and the capital of Bavaria, the city has a lot to offer. Especially considering all the amazing things to do in Munich - 11 Best Things To Do In Munich, Germany - Travel, Travel Advice - Europe, Germany, Munich - Travel, Food and Home Inspiration Blog with door-to-door Travel Planner! - Travel Advice, Travel Inspiration, Home Inspiration, Food Inspiration, Recipes, Photography
This delicious chicken Avgolemono Soup Recipe is the perfect comfort food. It's creamy, lemony, and hearty. 🍋
Girlish whimsy indeed
Brotchen are traditional German Hard Rolls, inspired by the book, The Baker's Daughter.
Planning your next big trip abroad? Here's our essential guide to traveling to Japan.
Foraging for dandelions is fun and exciting! We love to use them in all kinds of recipes including dandelion flower cookies. Check out our recipe!
Scotland has lots of great eats you won't find anywhere else. Here are 25 Scottish foods you need to try while you're abroad.
Looking for some great places to eat in Reykjavik? I've teamed up with a few of my blogger friends to bring you this list of the best Reykjavik restaurants! We've put this list of the best restaurants
The best softest gluten free English muffins made with that classic toasted cornmeal outer layer and Doves Farm bread flour. ?
Wondering where to eat in Lagos Portugal? There are lots of good restaurants in Lagos, but a food tour in Lagos will show you the best places to eat!
This Vegan Hungarian “Chicken” Paprikash is brimming with wholesome goodness, bathed in a flavorful paprika gravy, and served over a bed of noodles. Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.
Discover what to do and see in Amersfoort, The Netherlands. Including great museums, good restaurants, things to do, hotels, Amersfoort shopping and more
The UK, in general, has a bad reputation for their food. It's sometimes thought to be bland and boring, but I have found nothing of the sort to be true. Especially with so many young chefs coming in with modern ideas coming up in the foodie scene. These chefs are transforming classic, traditional dishes into
The food will make you clap and cry all at once.
Food tours have become highly popular in recent years among many travelers and it's not hard to see why. What better way is there to discover a new culture than through their cuisine? In Greece, I had the chance to take part in a 3-hour food tour in Athens
This Vegan Hungarian “Chicken” Paprikash is brimming with wholesome goodness, bathed in a flavorful paprika gravy, and served over a bed of noodles. Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.
Braided Bread (Hearthfire Add-on) Health Restore Carry Weight Increase Salt Pile x 1 Sack of Flour x 1 This recipe is inspired by the braided bread food item you're able to make with the homey "Hearthfire" add-on pack for "The Elder Scrolls V: Skyrim", the fifth game in the "Elder Scrolls" role-playing video game series. Whereas the bread in the game is regular, plain homemade bread, which is cool, I was reminded of an awesome braided bread I often put together years ago that had sausage and cream cheese inside. I mean, sausage. And cream cheese (and other things). It's so scrumptious and pretty easy to make. This would be great for a game themed party, for breakfast, or seriously whenever. "Skyrim" food was requested by @jannelandet on Twitter, and because I haven't played the game she kindly sent me the link to an impressive food item list. After perusing the list and imagining recipes for several of the items, I decided on this rendition of braided bread because I want to eat it. Now. And I'm sure the in-game characters would make meat filled bread if they could. It's very efficient/convenient to pack chunks of if you're working outside or traveling because it's basically a whole meal in one! Note: The recipe below is for one large sausage bread but the amount of filling can be split between two sheets of crescent dough to make two thinner filled breads. Braided Bread (w/ Sausage Filling) Ingredients: 1 Roll (16 oz.) Ground Sausage 1/2 Cup Diced Green Bell Pepper 1/2 Cup Diced Onion 1 tsp. Minced Garlic 2 Tbsp. Minced Fresh Parsley 1 tsp. Fresh Lemon Zest (optional) 4 oz. Cream Cheese (1/2 of an 8 oz. pkg) 1 Tube (8 oz.) Seamless Crescent Dough (or regular crescent dough w/ the perforations pressed together) 1 Egg, beaten Directions: 1. In a large pan over medium heat, cook the 1st 4 ingredients until the veggies are tender & the meat is only a little pink (break the meat up into little bits with a spatula as you go). Turn off the heat & add in the cream cheese, broken into little chunks, & the parsley & optional lemon zest. Stir together until the cream cheese is melted & you have a creamy, heavenly mess that requires all of your will power not to eat on the spot. 2. Preheat your oven to 350°F. Unroll the crescent dough onto parchment paper laid flat on your counter (if using the crescent dough that is not already one single sheet, make sure you press the perforations together so it'll be seamless). Using a rolling pin roll the dough into a larger rectangle about 1' wide & 1' 6" long (give or take). Place the meat mixture down the middle about 3" in from the sides & 1" in from the top & bottom ends. Use a pizza cutter to cut 1" wide strips, or fringes, on the long sides, making sure that each strip matches up with another strip on the opposite side. Fold the strips up & over the meat at an angle, alternating left & right & overlapping so that there are no gaps in the sides. Fold the ends up & press gently to seal. 3. Transfer the sausage roll with the parchment paper it's sitting on to a baking tray & brush gently with the beaten egg so that the egg gets into all of the crevices (to give a better seal when baking). Bake at 350°F for about 25 minutes or until a nice golden brown all over. Let cool & then cut into slices. Great warm or cold! * For more "Skyrim" food check out Gourmet Gaming's Snowberry Crostata & Feast of Fiction's Sweet Rolls! *
The Best Travel Food and Culture Guides for Romania - Top Things To Do The Essential Guide to Romania.
Food tours have become highly popular in recent years among many travelers and it's not hard to see why. What better way is there to discover a new culture than through their cuisine? In Greece, I had the chance to take part in a 3-hour food tour in Athens
Gochujang, Korean red pepper paste, give the classic pasta dinner a special twist.
What are the Best Tavernas in Athens? We asked a few of our favourite Athens Locals & Frequent Travellers to Reveal Their Favourite Foodie Hangouts.
Today's "Avatar" food doesn't have a specific episode reference, but dumplings of various kinds have made their way into both ATLA and TLoK because of the heavy influence from Asian cultures. Dumplings is a food chosen initially from the Avatar Wikia's listing of Air Nomad food, and then solidified and expounded upon by the fact that the Air Nomad society takes much inspiration from the high altitude, spiritual culture of Tibet, where vegetarian momos (dumplings) are a common food. As you may recall, all Air Nomads, including Aang, were vegetarian because of their spiritual beliefs (as learned in ATLA s.1, ep.5). Also, just FYI, the existence of momo dumplings is not why Aang's winged lemur is named Momo, though it is a pretty awesome coincidence. No, he's named Momo because he stole a moon peach from Sokka (ATLA s.1, ep.3), and "momo" is the Japanese word for peach. Note: Below you'll find two momo filling recipes, one savory and one sweet. The sweet recipe is one I came up with based on the fact that Air Nomads often ate nuts and fruit and I thought Aang would appreciate something sweet. The ingredients are foods commonly used in Tibetan cooking. You'll also find below a few ways to cook momos such as steamed, fried, and in broth. There's also a tomato chutney/salsa recipe (tomato is commonly used with momos, but not necessarily in them). Also, you can totally add meat, but of course it will no longer be Air Nomad friendly. Simply substitute ground meat for the tofu and mushrooms in the savory recipe below (or, you know, keep the mushrooms). Air Nomad Vegetarian Momos (Dumplings) Ingredients: Dough 4 Cups White All-Purpose Flour 1 1/2 Cup (or more) Hot Water 1/4 tsp. Salt Savory Filling 2 Cups Pre-Shredded Coleslaw Cabbage Mix, pref. w/ carrots (found in salad section of grocery store) 1/2 Onion, chopped 1 pkg. (abt. 3.2 oz) Shiitake Mushrooms 1/4 Cup Chopped Fresh Cilantro 6 oz. Tofu 1/2 tsp. Fresh Ginger, grated 1 tsp. Minced Garlic 1 Tbsp. Soy Sauce 1 Vegetable Bullion Cube dissolved in 1/4 Cup Hot Water Ground Pepper, to taste Sweet Filling 1 Cup Walnut Pieces 1/3 Cup Chopped Dates 1/3 Cup Raisins 6 oz. Tofu 1 Tbsp. Honey Dash of Allspice OR Ground Cloves, Nutmeg, & Cinnamon, to taste Tomato Chutney (optional) 5-6 Canned, Whole, Peeled Tomatoes (or simply get a large can of these tomatoes & pull out however many you want to use) 1/4 Cup (or less) Chopped Cilantro 1 tsp. Minced Garlic Chili Pepper or Red Pepper Paste OR deseeded hot peppers, to taste (optional) Important Items: Steamer or Rice Cooker with a steaming tray (if you want to steam the dumplings) Food Processor or Blender (optional) Rolling Pin Circle Cutter or Large Cup Directions: 1. In a large bowl combine the flour & salt. Pour in the hot water a little at a time, either kneading with your hands or with a dough hook attachment to a mixer (I used my stand mixer. I'm sure you could also use a bread machine). Keep adding water & mixing/kneading until you have an elastic dough that is no longer sticky (if you used a mixer, it's good to knead by hand for the last stretch to make sure it's the right consistency--like noodle dough & pizza dough). If the dough id too sticky, knead in a small amount of flour, if it's too dry, add water. You get the idea. The amounts of water to flour are general & depend on your climate. To keep the dough from drying out, put tit back in the bowl & cover it with a slightly damp towel or simply put the bowl upside down over the dough. 2. If making the savory filling, blend/process or chop very small, the cabbage, mushrooms, & cilantro & then put them in a large bowl. Add the rest of the ingredients to the bowl & combine with our hands. If making the sweet filling, process/blend/chop small the walnuts, dates, & raisins & then put them in a bowl & add the tofu, honey, & spices. Mix with your hands. Put the filling in the fridge until ready to use. (If you'll be steaming your dumplings, set up your steamer now & get the water on its way to a boil. Remember to keep an eye on your steamer water level so it doesn't run out & you burn the bottom of your pot!) 3. Separate the dough into manageable sections, like thirds, keeping the dough you're not working with under the bowl or towel, & roll it out on a lightly floured board to about 1/8 in. thickness. Use a circle cutter or cup rim, about the width of your palm or a little greater, & cut as many circles as you can, re-rolling the dough & cutting until there's no dough left. As you make circles, stack them (they should not be sticky, remember?) & cover them with an upturned bowl or slightly damp towel. Repeat this with all of the dough sections until all you have are a bunch of dough circles. 4. Bring your filling from the fridge & set it close to your work surface with the circles. Lay one circle at a time in front of you &, using either the rolling pin or your fingers, flatten & stretch out the edges of the dough circle even more (you want the edges to be thinner than the center). Next, place a tablespoon-sized amount of filling in the center of the circle. To close the dumpling, gather the edges in by pleating & flattening upward as you go around. As you pleat round & round the dough will close up like a little pouch. Once the opening is as small as you can get it, pinch it together & twist. Carefully break off any excess dough at the top. You can see in the pictures that I made a little circle at the top of my momos. This is common & a way to lessen dough thickness at the top (maybe). Using your thumb, index, & middle finger, carefully pinch the dough around the top until you get a raised circle (FYI, long fingernails are not so hot for this). Note: I made my dumplings round, but you can also make half moons by wetting the edges of the circle & then simply folding it in half & pleating/crimping the edges closed. I chose round so it would look more like the somewhat unique Tibetan momos. 5. To steam the dumplings, brush oil on your steamer tray & place the dumplings in, about 1/2 or a little less apart. Steam for about 10-12mins & then remove to a serving plate. Serve hot. To fry the dumplings, melt some butter (Tibetan's love butter, it's good against chapped lips) in a large pan (make sure it's a pan with a lid) & then add the dumplings. Fry top & bottom until browned & then pour in 1/4 cup or so of water & put the lip over the pan. Steam the dumplings in the pan for about 5 mins or until they are soft & cooked through. Serve hot. To make dumplings in tomato broth (using the savory dumplings of course), cook the dumplings like noodles in the juice from the can of whole tomatoes used for the chutney below + enough water with dissolved vegetable bullion cubes to create a thin, flavorful broth. Garnish with fresh cilantro. Serve hot. 6. (optional) To make a tomato chutney-that's-really-like-a-salsa to eat with the savory momos, process or blender-ize about 5-6 whole peeled tomatoes, chopped fresh cilantro, minced garlic, & add in whatever amount of spiciness you'd like by way of pepper paste or chopped hot peppers. The savory momos are also great with soy sauce or other dumpling/potsticker type dips. Note: For the sweet momos (which are also served hot), a drizzling of honey on top is very nice.
Exploring was not high on my list of things to do in Inverness when I visited last week. My official reason for visiting was the STS Inverness conference – an annual gathering where travel bloggers and brands discuss where our industry is going. But aside from working and attending talks, we travel bloggers like to properly see our destination. And Inverness ...
Traveling to Vancouver BC? Check out my guide of Things to do In Granville Island: a fun stop with endless activities, events, and more!
Japan is full of culture, fun, and flavor! Blending many influences from the east and west along with ancient traditions, Japanese cuisine one of the best!
Karpatka - Eclair Cake, also known as Polish Carpathian Mountain Cream Cake, is a delightful dessert that has captured the hearts of pastry lovers around the world. This cake is essentially a giant cream puff or eclair, made up of two layers of choux pastry that are filled with a generous amount of vanilla cream
These sourdough discard crackers are incredibly easy to make and are such a treat to have on hand. This recipe is from Melina Hammer's new book A Year at Catbird Cottage, which she adapted from King Arthur Flour. Melina's recipe calls for 2 tablespoons of finely chopped rosemary, and King Arthur Flour's recipe calls for 2 tablespoons of dried herbs, so feel free to add those if you have them. Having made these several times now, I think there are two places where things can go wrong: Not rolling them out thinly enough. Not baking them long enough. Once I made both mistakes, and the crackers were too thick and not crisp. That said, looking at the photos both on the KAF website and in Melina's book, I think if you want to make them slightly thicker, though no thicker than 1/16-inch thick, you can as long as you bake them long enough — an even golden brown color is the visual cue you are looking for. Notes: If you don't have rye flour, you can simply use all all-purpose flour or you can use any other flour you have on hand, such as spelt, or any variety of freshly milled flour, etc. If you don't have a starter but want to make these, stir together 100 grams water with 100 grams flour in a small bowl the night before you want to bake these. Cover the bowl with a towel and let it rest at room temperature. Use the entire mix as your starter the following day. If you want help getting started with sourdough bread baking, I have a free email course: Sourdough Demystified.
