The Tony's are Broadway's biggest night. If you're hosting a viewing party, try these 35 Broadway themed recipes. They'll really bring out your inner theatre geek. For more recipes and entertaining ideas, go to Domino.
We are unabashed maximalists. If you subscribe to our world view, where leopard is a neutral, then here’s an interior designer you need to know: Tony Duquette. He is, in a word, an icon. His vibrant, magical spaces for everyone, from Elizabeth Arden to J. Paul Getty, were all dizzying spectacles, in the best way. […]
Enriched with beef broth, this Bloody Bull is savory and enhanced with Creole spice flavors, and thanks to Tony's Bloody Mary Mix, it couldn't be easier to mix together!
The great traditional Vitello Tonnato (veal in tuna sauce) from Piemonte.
These cocktail meatballs are full of the sweet and peppery flavors of Tony's More Spice Seasoning making them the tastiest appetizer for your next party!
The life and times of Tony Blair's family.
Get party ready with this delicious recipe by @tashaliana that is fully loaded with goodness and crunch! These Voodoo Egg Rolls are perfectly crispy and packed with Creole and Cajun flavors, making for an addictive snack you need to try. Plus, they are surprisingly easy and fun to make; a surefire hit with any crowd!
These Marmite cashews are a great party snack.
Korean Beef Lettuce Wraps are ready in just 15 minutes. This easy, gluten free dinner recipe is made from fridge and pantry staples. So easy!
I'm sharing my all-time favorite margarita cocktail recipe. This recipe makes an entire pitcher and pleases a crowd... it's a summer must!
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The most commonly question I get asked when I share a bowl of salsa is, wait for it! "Is it spicy?" Yes! These salsa recipes for spicy food lovers are on the spicy side! Not
Form and function come together beautifully in Tony Holman’s irresistibly clever pottery pieces, like the Fossil Garlic Grater and Utensil Draining Caddy.
Make life extraordinary by mastering the 7 areas of life from Tony Robbin's pyramid of life. This pyramid of mastery is key for a happier life.
Jello shots have come a long way since college days thanks to many notable bartenders in the craft cocktail scene - check out this recipe for a new twist!
By now everyone knows that I'm not a huge fish fan (and if you don't, check out this post), but I do love other kinds of seafood - prawns, lobster, calamari and scallops are all favorites of mine. Fortunately, Jhan loves them too. If they weren't so expensive, we'd eat them a lot more often. I wish these were fresh scallops, but I'm not even sure where you would get them in town. I am sure, however, that we couldn't afford them if we did find them. These were frozen scallops we found at Costco that we managed to talk ourselves into buying... "Ooo, frozen scallops! Yum!" "We can't afford those!" "This is probably the only way we'll ever eat scallops at home." "Well, I suppose we could cook something for the blog with them." "Only if you want to. They'd look very nice, I'm sure." The scallops were divine (if stone cold from sitting there while I took pictures of them), but the orange saffron aioli was maybe perhaps possibly just a tiny bit less than the best thing I've ever eaten. Truth be told, it was very odd and reminded me a bit of latex paint - but only in the best possible way (if that's possible). It wasn't bad per se, but it was definitely too mayonnaisey for me, and it didn't seem to do a thing for the scallops. Fortunately, Jhan concurs, or else I'd have to sing the praises of this beautiful but odd sauce. The Food (Jhan) I was so excited that we were having scallops for dinner and I wanted to find just the right recipe. I went through our shelves of cookbooks, moved on to our stacks of food magazines, and finally ended up on the Internet looking for a recipe that just said "amazingly delicious" to me. I finally found it - or so I thought. If you think about it, basic scallops are pretty easy: make sure they are dry, that the pan is sizzling hot, and don't overcook them. For me, it's the sauce and other fixings that make scallops truly amazing. So I found what I thought was the "perfect" recipe on the Food Network site: sea scallops with saffron aioli. From experience I know that their recipes have been tested and are fairly reliable, so I went right to work preparing the side dishes to have everything ready just as the scallops finished their short sear. I prepared the aoili exactly according to directions, without changing anything... and it looked beautiful with that golden sunrise yellow color from the saffron and the orange juice. Well... the scallops were great, perfectly cooked, sweet, nice crust, tender. But the aioli was not so hot! It wasn't terrible, but neither the flavor of the saffron nor the the flavor of the orange juice really came through it was just a mayonaisy sauce. Too bad, because the saffron really colored the sauce nicely. A pretty dish with good scallops, but not a recipe I care to share. I'd recommend that the next time you cook scallops you pan sear them and add a nice white wine, butter and herb sauce and just enjoy that "taste of the sea". The Plating This is one of the few dishes that I have been able to really visualize in advance. I knew I wanted two scallops in the center of a small plate, surrounded by sauce. Something green for a garnish, and done. Period. And that's exactly how it turned out: sauce spooned into the dish, large scallop stacked on a small scallop, a bit of orange zest grated on top, and then a few sprigs of chive (painstakingly selected) delicately placed on top. I was as happy with how this came out as I possibly could be. The Lighting and Photography I really wanted to try and duplicate (as close as I could) a relatively soft window lighting. So I went with three flashes to make as large a lit area as I could, based on the assumption that a big part of the softness of window light is the size of the opening that the light is coming through. I pointed two lights at the white sheet hanging from the wall, and aimed one flash through a reflector. To add a bit of fill I used a piece of white foam core to the right of the food, and a copy of a book of my photographs (Five Assignments - it won an Honorable Mention in the Photography.Book.Now competition) that happened to have a white cover to the left of the food. Amazingly, I was very happy with the results! The light was very high key overall, but showed a lot of detail in the scallops along with some nice highlights off the scallops, the sauce and the plate.
In a previous post, comic artist and animator Tony esp said he creates random comics that range from puns and silly jokes to twisted comics that make you think "wait... what?" after reading them. These comics are packed with ridiculous and unexpected endings, so even if you look at it as a guessing game, think you have it figured out, and try to pinpoint how they'll end—it's nearly impossible, as these short stories are one-of-a-kind and could go so many unpredictable ways. But one thing is guaranteed—these webcomics will definitely entertain you in these uncertain and lonely times if you are into darker humor.
This rich and creamy corn dip blends sweet corn, tangy sour cream, and sharp white cheddar, all enhanced by a hint of smoky flavor from the grill. A touch of Melinda's spicy garlic parmesan sauce adds a savory kick, while fire-roasted jalapeños and sriracha finish it with a bold heat. Serve it with tortilla chips for the perfect appetizer or party snack.
