I remember the first time the earth moved for me at a museum. My culture-deprived, aspirational mother dragged me once a month from our northern suburb—where the word art never came up—to the Art Institute of Chicago. I hated it. Art seemed so [...]
Teach your students to create strong leads in writing by studying mentor texts with strong leads! This blog post contains 10 great examples of strong leads taken from young adult books!
Es gibt ja bestimmte Kombinationen im Leben, die passen wie die Faust aufs Auge. Toast und Nutella, Rachel und Ross, Ben&Jerry´s und Nasti, Erdbeere und Rhabarber. Ich liebe die Kombi von süßen…
A beautiful two toned cake which you can bake in either a bundt tin or a deep 9 inch cake tin. Two batters, a spicy gingerbread type studded with sultanas and a lovely vanilla cake are baked together to give you a moist and delicious cake that the whole family will enjoy. A gift from my good friend in Nova Scotia, Noelle. It is a lovely dense & delicious cake that is well enjoyed with a hot cuppa or a glass of milk.
Just for once, in English... Since October 2005, I've been working on a thread on eGullet about Dutch food and cooking. I've made and demonstrated everything from bitterballen to appeltaart, and succeeded in convincing homecooks from Canada to New Zealand to make sudderlapjes (or butter braised beef as the English name now is), to rave reviews. Cooks from all over the world keep the thread alive with their renditions of these recipes. And although I think I have made most of the classics, there are still many regional, lesser known Dutch specialties on my list. With the large amount of recipes on the thread, it is becoming increasingly difficult to find recipes within the thread. So I thought I'd compile a list of links, here on my blog, where I can easily edit that list whenever new recipes are added. Baking Boterkoek Buttery, gingerflavored pastry Friese dumkes Aniseed hazelnut cookies Gevulde koeken Almond pastries Gevulde speculaas Speculaas pastries with almond filling Speculaas Appeltaart Applepie Kruidkoek Spicy gingerbread Sukerbole Frisian sugarbread Oliebollen Deepfried, Dutch New Years Eve pastries Oliebollenmuffins A low fat version of Oliebollen. Thanks Cadbury from Australia! Tulband Candied fruit cake Weespermoppen Almond cookies Jan Hagel Sugar cinnamon cookies Kletskoppen Lacy almond cookies Limburgse rijstevlaai Ricetart from Limburg Banket Almond paste in puffpastry Koggetjes Caramel cookies Kerstkransjes Christmas wreath cookies Dessert Stoofperen Braised Dutch pears Bitterkoekjespudding Almond-flavored custard/pudding Griesmeelpudding Semolinapudding Haagse bluf Hopjesvla Caramel custard Snacks, first courses, appetizers Bacon pancakes Bitterballen Deepfried little meat croquettes Boerenmeisjes Duch apricot liqueur Karnemelksepap Buttermilk porridge with raisins Advocaat Dutch brandy/egg liqueur Palingbroodjes Smoked eel rolls Poffertjes Goudse kaasbolletjes Cheesebiscuits Kaaspannenkoek Cheese pancake Slemp Spiced milk Shrimp cocktail Pasteitjes met kalfsragout Veal ragout in puff pastry Mains Sudderlapjes aka Butter braised beef Snert Erwtensoep - Dutch split pea soup Groentesoep met balletjes Vegetablesoup with meatballs Pik in 't potje Potato & hardboiled egg mash Zeeuwse mosselsoep Musselsoup from Zeeland Kapiteinsmaal The Captain's dinner: kapucijnerpeas with all the trimmings Gebraden kip aka as Butter braised chicken Hutspot Potato, carrot, parsnip-mash Knien in't zoer Sweet and sour braised rabbit Hete bliksem "Hot lightning", apple & potatomash Andijviestamppot Escarolemash Hachee Beef & onion stew with vinegar Slavinken Bacon wrapped meat patties
I don’t make a lot of desert for many reasons: My husband doesn’t have a sweet tooth, so I focus on things we will both eat. My baking skills kinda suck ass. I eat so much of the batter, there isn’t really anything left TO bake! The one desert my husband DOES love is ice [...]
Book reviews and books news, photographs, recipes
It all started a few months back when Faith connected me with Jerry James Stone and his Three Loaves project. Jerry’s simple idea, an easy intro to giving, is that we all make three loaves: one to keep, one for a friend, and one to give to someone in need. A great project with a solid goal, so when Jerry asked if The Kitchn wanted to contribute a recipe, we jumped at the chance. But what to make? A sandwich loaf felt practical, but … yawn. I wanted to make something really special.
Latest entertainment news, photos, interviews & cheap concert tickets
It all started a few months back when Faith connected me with Jerry James Stone and his Three Loaves project. Jerry’s simple idea, an easy intro to giving, is that we all make three loaves: one to keep, one for a friend, and one to give to someone in need. A great project with a solid goal, so when Jerry asked if The Kitchn wanted to contribute a recipe, we jumped at the chance. But what to make? A sandwich loaf felt practical, but … yawn. I wanted to make something really special.
Ben & Jerry’s recently announced their newest limited-batch flavor, Schweddy Balls, an ode to a classic Saturday Night Live sketch called ‘Delicious Dish’ starr…
One of my favorite dishes at the restaurant is a thinly pounded out veal chop served still on the bone. It’s breaded and lightly pan-fried so that it’s crispy on the outside and still juicy and topped with a light arugula salad.
Chocolate ice cream with gooey marshmallow, caramel swirls and chocolatey fish. Ben & Jerry's Phish Food frozen dessert is delicious, but how did it come to be? Ben had been pondering the lack of a good marshmallow ice cream dessert for years. “Most attempts at marshmallow were wispy. You can see the white streaks, but you can't taste them, you can't feel them, you can't experience the true glorious marshmallowness of it all,” Ben remembers. Well, back in 1995, we suggested to the rock band Phish that we celebrate our shared Vermont, USA, roots by creating a Phish flavour. As the wheel started turning on the collaboration, Ben saw an opportunity to solve the marshmallow conundrum once and for all. Starting with a base of rich chocolate ice cream, he and our flavour gurus started bringing the band test tubs of the evolving concoction. “We ate many test tubs around the table with Phish. We’ve done flavours with other artists and entities, but nobody was more involved in creating the flavour than Phish was,” Jerry says. The band was instrumental, for example, in calling for caramel swirl, an addition that pushed the flavour over the top. We think Phish Food rocks. Enjoy! We work with Fairtrade certified producers for cocoa, sugar and vanilla, and our Caring Dairy farmers produce the milk and cream found in this tub sustainably. All of Ben & Jerry's ice cream is made with free-range eggs and comes in responsibly sourced packaging. If you can't get enough of our ice cream, why not try our other flavours? We've got Netflix & Chilll'd ice cream with sweet & salty pretzel swirls & brownie pieces or Cookie Dough with vanilla ice cream and chunks of chocolate chip cookie dough. There are many more flavours of our ice cream tubs so give them all a try!
Mariel here. I am the person that consistently robs restaurants of the butterscotches in their free candy dishes. I am the reason you root through the strawberry and grape-flavored hard candies and wonder where on earth the good stuff is. Chances are, I beat you to the punch. When the cashier or hostess looks away,[...]Read the full article →
Slovak Kolache (Nut Rolls): Kolache, or nut rolls, have been a Christmas and Easter favorite in my family for at least 5 generations. My great-grandmother brought the basic recipe with her from the former Czechoslovakia, now the Slovak Republic, in the early 1900s. The sweet…
traceysculinaryadventures.blogspot.com/
This quiz is anything but half-baked.
Tarte Flambee, aka Flammkuchen, is often considered a German version of pizza. Really, it's totally different. It's so delectably delicious and can be made with many variations.
This Savory Cheese Kugel Recipe is my take on the Jewish casserole with egg noodles, butter, eggs, and cheese, with other optional add ins
This rugelach recipe makes the most amazing cinnamon-sugar treats for your holiday dessert spread.
The explosion in West, Texas hits home to me. I am not from there, but my people are. My mom was born in West. My grandfather and his brother had a lumber yard there. While my grandparents moved up…
From Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe by Joanne Chang.
Highlights Contains 1- 18 Ounce Jar of Smucker's Goober Peanut Butter and Grape Jelly Stripes Perfect combination of peanut butter and Grape Jelly Perfect for that classic peanut butter and jelly sandwich Great in cookies, dessert bars, or milkshakes Description You'll never want to go back to a regular peanut butter and jelly after making one with Smucker’s Goober Peanut Butter and Grape Jelly Stripes. This jar combines peanut butter and our Grape Jelly to create a spread the whole family will love. Snack time will be a breeze with this kid-friendly spread. Not only does it make the perfect peanut butter and jelly sandwich, but it could also be used to make dips, sauces, and desserts.
These Ice Cream Sundae Brownies have ice cream in the batter, which makes for a perfectly fudgy brownie! You'll never want to make them another way!
I guess it would be more accurate to say, that I had to drag myself, kicking and screaming in coming to terms with turning 60 today. But as I sat in my garden with morning coffee, contemplating my "new age", witnessing golden finches snatching the best bits of seed from spent cone-flowers and minute flickering hummingbirds flitting this way and that, I became filled with peace. The October garden silently bursts with Shasta daisies, Russian sage and the fading purple blooms of Hyssop. Bees still contentedly hum and the last of the butterflies linger amid the dwindling petals of pink phlox. I inhaled the October air and felt the sweet comfort of my precious garden as it settles into it's next phase of being. I feel a bit like my garden, my prime season is past but I am consoled with the thought that as life continues and priorities change, I can be comfortable with myself; silvering hair, crows-feet and all the maladies that seem to go hand in hand with aging. The more I think on it, the more I rather like the idea of being 60. It is a good number. . (These birdies in the garden are from a painted papercutting I just finished last week. )
