Amy's Blogroll

CHOCOLATE FRUITCAKE COOKIES - I like *Fruitcake*, but so many people don't. Even if you're a naysayer, you'll want to try this recipe. Let's face it, *Fruitcake is a staple during th...

Sweet and Spicy Baked Sriracha Chicken - Sweet and Spicy Baked Sriracha Chicken uses Monkfruit Sweetener for the sweet spicy glaze, and everyone who likes Sriracha will love this recipe! And Sri...

Chocolate Peppermint Kisses Cookies - This chocolate peppermint kisses cookies have a holiday flair with the peppermint kiss and sprinkles and they’re super easy to make! Jump to recipe Thoug...

Gluten-Free Goddess Cranberry Bread Recipe - [image: Photo of gluten free cranberry bread] Cape Cod and cranberries... The two go together like Beatles and Sunday. And I was imagining a tea bread tha...

Two Outfits I’m Not Wearing As Mother Of tThe Bride, Or, Saturday Morning at 8:48am - The search continues. I’m getting closer. I won’t be wearing this, pretty though I find it. My photo does the dress a slight disservice, as I had no one ...

Manchego Mashed Potatoes Recipe - A Spanish take on a childhood favorite, this Manchego mashed potatoes recipe is a sure crowdpleaser. Round out your meal with roasted carrots with cumin ...

Pumpkin Cheesecake with Pecan Praline Sauce - It’s that time of year again. And that only means one thing: time to start thinking about the holiday baking. In Paris, bakery windows fill up with Bûches ...

Endorsements for the November 2024 election in San Francisco, California - I resent the length of this ballot. I spent many hours on this, reading up on the 25 ballot measures (!) and candidates. I don't think many voters will. Th...

Grill enough for leftovers - [image: Grill enough for leftovers] While you're grilling, grill enough for leftovers. And eat well—quickly and easily—night after night after night. In th...

Rhubarb-Blueberry Crisp - The bounty of fruit every summer always inspires me to bake. However, baking pies and tarts requires some forethought, especially if you're making piecrust...

Shameless Consumerism: 2024 Prime Day Picks - Hello hello! Okay, I’ve been making a list of things that I love and own, and here are some of them. The appliances I’ve now owned for years, and the con...

Mocha Chip Biscotti Recipe - The post Mocha Chip Biscotti Recipe appeared first on Eating Out Loud .

PLEASE UPDATE THE RSS FEED - The RSS feed URL you're currently using https://follow.it/cafefernando will stop working shortly. Please add /rss at the and of the URL, so that the URL ...

How to Get Cooking Oil Out of Carpet: Your Go-To Guide - Picture this: You’re whipping up a delicious meal, and whoops! A splash of cooking oil lands on your beloved carpet. Now, before you throw your hands up ...

Sevilla, Córdoba & Granada - My dear friend Maureen was on the Continent this winter, and, as I usually do when an American friend crosses the Atlantic, I chose to...

Cream cheese and guava paste pastries - This flavor combo (cream cheese and guava paste) is one I recently discovered in Mexico. I was there just a few weeks ago for Spring break, and tried it ...

Foolproof Chocolate Fudge - In my new cookbook, New England Desserts, I have a recipe for old-fashioned chocolate fudge made with pure sugar, butter, and cream (and chocolate, of cour...

Manajemen Modal yang Baik Saat Bermain Casino Online Terpercaya - https://arredondofoundation.org/ – Salah satu hal yang pasti dibutuhkan bettor dalam bermain judi casino online terpercaya yaitu modal. Dimana modal ini ak...

Best Fruit Juices for Health - You need to focus on only harvesting fresh juices, as best fruit juices for health while leaving the pulp to exploit their advantages. Anything ingest...

A Weirdly Normal-Feeling Day of Cheese - Yesterday was the first day since the March lockdown that it felt like a normal, pre-COVID day at work. People were happy, asking questions about food, loo...

How to Fry an Egg Perfectly Every Time: A Complete Guide - Here's how to fry an egg perfectly. No more chewy or overcooked whites! The post How to Fry an Egg Perfectly Every Time: A Complete Guide appeared first...

Leftovers à la française - In the family, we rapidly nicknamed my mother “la reine des restes” (the queen of leftovers) because she’d make a point of keeping every scrap of food, kee...

Rice cakes with yellow chives and mushrooms - One of the glories of East Chinese cooking is its artistry with rice, particularly sticky rice. In other parts of the country these grains are turned in...

General Tso's Cauliflower and Tofu - [image: General Tso's Cauliflower and Tofu | Appetite for China] Last summer I started teaching a Vegan Chinese Cooking class at Brooklyn Brainery. Ever...

50 Places for Burmese Food in the San Francisco Bay Area - *[Note: as of this update I have eliminated pop-ups and food trucks on account of their elusiveness.]* In a now long ago post, I documented 10 places ...

Sanitär Notdienst - Rohrreinigungsfirmen in für beschäftigen sich mit dem Kanal, der Leitung und sie sind dann versiert und kompetent zur Stelle, wenn eine Leitung einmal durc...

So this happened... - It was a really, really good day. (Click into the photo for more!)

A happy place for bean people - Well, hello there. Long time no see! I remembered that I had a food blog and thought it might actually be fun to come back and start writing here again. Pa...

Ms. Koizumi Loves Ramen Noodles -- A Parable of Obsession - Ramen may not be the noblest of noodle soups, as I'm never shy about opining, but I have to admit it's got a lore you can't ignore -- and I am not immu...

Feta and Pistachio Dip for Tangueros - Tango, Steve’s and my new hobby, has grown into a passion as compelling as my love for cooking. In this first blog post after way too long away, I am com...

The language of food 2018. - After leaping a year, we are delighted to announce there will be two Language of Food workshops at the Anna Tasca Lanza Cooking school in Sicily this year....

Instant Pot Vietnamese Yogurt Recipe - I eat yogurt for breakfast most mornings. It’s not glamorous but it’s healthy and easy to assemble a bowl of muesli, fruit, yogurt, and honey. I add a heap...

Personals history - I moved to San Francisco in 1991. At the time, I was freelancing in theater, doing sets and props. The work was sparse, and the pay was abysmal, but San Fr...

Farmers’ Markets in Tuscany - Freshness, genuine flavours, unique foods and fair prices. Find out here some of the top farmers' markets in Tuscany.

Orzo and veggies salad tossed in a broccoli pesto - I love to make a cold pasta salad using orzo. Last week I experimented with a broccoli pesto sauce. I tossed the orzo with this pesto an...

b. patisserie Chinese New Year pastries - You don’t have much time, only until February 12, to taste Belinda Leong’s 2017 repertoire of Chinese New Year pastries at her insanely busy shop, b. patis...

Keeping up - For readers who would like to keep up with my second act as I build my volunteering life, I'll be posting updates about my progress on my blog Lydia Likes ...

Smoked Oysters - Delicately smoked oysters are a fantastic appetizer or snack, and are great on pasta. The post Smoked Oysters appeared first on Hunter Angler Gardener C...

Rave Review for SHARE - In a few weeks, my latest cookbook collaboration, SHARE with Chopped regular Chris Santos, and one of world's top chefs, will be released. Publisher's Wee...

Chard and Potato Gratin - Whenever I see a really nice bunch of chard at the Farmers Market, I make this wonderful Chard and Potato Gratin. The recipe is from Georgeanne Brenna...

Help! I’m trapped in this blog - I got an email the other day from a guy who said, “You never tell anyone what you’re up to anymore.” Good point, guy. So here I am, blowing up your RSS. Mo...

See Which Food & Beverage Companies Made the 2016 Inc 500 - The New Hope Network rounded up food, beverage and nutritional supplement products that made the Inc. 500 list for 2016. You’ll notice lots of portable foo...

Summer fruit: apricot and noyeaux tarts - Waste not, crave not. Particularly true when it comes to apricots, which, inside their stone, hide a sweetly bitter little nut born to make all foods more ...

Talking Trash: Blackberry and Buckwheat Scones - - Scones are sort of a brunch band-aid for when you and someone in your group has been involved in a shadowy game of throwing shade. A peace offering, o...

Photo - via Tumblr http://ift.tt/1MMybXH

Cuenca, Ecuador. Four Years and — Leaving - Part of a sculpture series at Parque Carolina in Quito We have been in Cuenca, Ecuador, for the past four years, give or take a few months of travel. It's ...

Cauliflower Makes The New York Times! - I was sitting on the beach sipping a margarita in Isla Mujeres, Mexico and The New York Times called and asked for a recipe. It turns out that roasting ...

Lamb Chops Done Right - Like many Americans, I didn’t grow up eating lamb. I was well into my 20s before I realized what I was missing, and now I seem to be making up for lost tim...

roast butternut squash salad with pomegranate and tahini dressing - *roast butternut squash salad with pomegranate and tahini dressing* A spicy, sweet and sour roasted squash salad topped with tangy cheese, crunchy hazeln...

Good Sauce, Fancy Booze - From 1983 - an unusual green sauce, requiring all manner of interesting herbs And a stunningly expensive bottle of booze (and remember, this is 1983 dollars).

Glastonbury Festival 2015 - [image: IMG_0078] Oh Glastonbury, you got me again. I thought this second visit would be so much easier than the first - we were staying inside the festiva...

Farmer’s Market Finds: Rhubarb the Pie Plant - I have a longstanding love of rhubarb and unfortunately, for most of my adult life its been from afar thanks to my confounded stubbornness. Growing up, rh...

Passport Greece at Central Market, April 29 – May 12 - I’m back in the Mesa a Mesa saddle, and my first post in a long, long time is a relevant one: Being Greek, and having travelled many times to Greece growin...

“Don’t Ask ‘What’ My Child Is”: but do read my essay on Dame magazine - “The writer is White. Her husband is Black. And there are many people who feel entitled to accost the couple with unsolicited opinions about their biracial...

On a Quest to Preserve Traditional Ethiopian Spices - It is hard to overstate the importance of spice blends in Ethiopian dishes. Far from adding a sprinkle of flavor at the end of cooking, they constitute the...

Bean Month Giveaways - *Heirloom Beans by Wendy MacNaughton* To celebrate the final week of Bean Month, a bunch of wonderful folks have contributed some fantastic, leguminous pr...

Cooking for crowds - My cookbook collection grows. When we moved into this flat four years ago, I brought with me a desert island stash. The bare minimum of books I needed fo...

ItaLingua Fundraiser and Auction - As many of you in the Bay Area knows, ItaLingua is an award-winning school of Italian language and culture, serving students in San Francisco and Berkeley....

Things to Eat at the End of the World - This summer, my Dad’s tomato garden was quite possibly the best I’ve ever seen. Abundant and generous far and long beyond the summer season. My lycopene in...

Hello world! - Welcome to WordPress. This is your first post. Edit or delete it, then start blogging!

Guess what? I wrote a cookbook! - Hi y’all! It’s been a while since I’ve posted on this space – mostly I’m over at I am a Food Blog now, but I wanted to share some exciting news…I wrote a c...

A Moving Moment - Dear friends, I've finally moved my blog to my website! Cruise around alicemedrich.com while you are at it, and notice that my next book, Flavor Flours wil...

Angela Bern Castagnola's 'The Vivid Dimension' at Frederick Holmes & Company Gallery - So looking forward to this afternoon's First Thursday Art Walk. My dear friend and super talented artist Angela Bern Castagnola, opens her show 'The Vivid ...

Two Ways for Having Coffee - The east expanded westward. He sat there, head tilting towards low chevrons. So much in the distance that eyes cannot cover alone. Geese stayed in formatio...

A parting gift - From its beginnings a little more than five years ago, The Skillet Chronicles has been great fun. For a veteran food journalist used to working in collabo...

Pick Something And Do It - Shoot for the moon. Even if you miss, you'll land among the stars. Development Associate. Freelance Writer. Teacher. Content Production Manager. Farmers’ M...

The BMW of Eggnogs - I have a friend who is the kind of person who is asked to do things like drive

can i get all these at one job: more guidance, more responsibility, more learning & more money? - It takes a long time of working in kitchens to develop a knowing over-the-shoulder glance at what the wake of your boat means. Like reading tea leaves, one...

A Tuscan doing BBQ/1 - Barbecue - or BBQ, or barbie, or Q, *if you are into the whole brevity thing* (cit.) - is probably the one cuisine which is quintessentially American. Thi...

Retro Russian River - I've spent much of the summer up at Sonoma County's Russian River, which seems to undergo transformations every few years (the latest is an influx of San ...

Cute Tartare - These are tarsiers. They probably live in a TARDIS. I think they eat tarte Tatin. They are never tardy. Tarnation!

Market day with camera... - Last Saturday, we remembered to bring the camera with when we went to set up at the Albert Lea Farmers' Market with Mom. She hauls a large white beast of a...

How Bio-Hackers Can Wreck Monsanto - What food activists can learn from Linux . . .

Vintage Cave - “I want to open my own place by the time I’m 30.” – Chris Kajioka —– Every once in a while, something happens that takes you by surprise. If not for yourse...

Christmas Care Package for Law Students - [image: Christmas care package] My college best friend is currently in the Midwest with her other half studying for their law degree. I caught the travelin...

Site is Down for Maintenance - It’s acting wonky. We hope to have it fixed shortly.

Our Kickstarter Update - 10 Days to go on our project and we're 25% funded. This project has been a rewarding collaboration between friends and its been amazing to see who has mad...

Awesome Shit That I Want Monday - You may be aware that both Brian and I are big nerds, although in different ways. I’m a bookish history dork, and he’s a fantasy game-lover. And what are f...

Detour ahead...Here comes The Urbane Grandmother - Dear Culinary Muse readers, As you have probably realized by now, The Culinary Muse is on sabbatical. I would like to invite you to my new site The Urbane ...

I'm giving a lecture - Rome: a culinary history tour. - Buongiorno a tutti! It's been a while since I've seen most of you, so I'm hoping you'll come by the lecture I'm giving at the Italian Institute of Culture ...

leckerli for the holidays or every day - As you must know by now, I grew up in Paris, France, but spent my idyllic childhood summers in Switzerland,where my grand parents had a chalet tucked betw...

Doña Tomás, Oakland - I'm trying a new format. I realized that if I try and *write* about these meals, I will never wind up posting anything. So, for now, let's just go with pho...

Kale: Caldo Verde – Portuguese “Green” Soup - Caldo verde is a Portuguese cabbage (kale) and potato soup. It’s considered a national dish of Portugal – enjoyed both at home and in fine restaurants. It'...

Liang Pi - Liang pi is a noodle-like Chinese dish made from wheat or rice flour. It is a specialty dish originating from the Chinese province of Shaanxi, but [Read ...

Five Years and a New Chapter (and Blog) - It all started with my first post featuring my pork and peaches stir-fry recipe. It was my attempt to impress readers to this blog that I could be creative...

Scccchweppes!!! - If drinking soda is wrong for real foodies, I don't want to be right!

Coca-Cola Baked Ham - If it's Easter, then it must be time for chocolate bunnies, peeps, and baked ham. I'm not usually a big fan of baked ham as I find it a bit too "hammy."...

New blog location - For reasons that remain unclear, my forward to my updated blog site stopped working. So come check out http://kathleenflinn.wordpress.com Subscribe to Eat...

Love and Meatballs - *[the following story recently appeared in Toque Magazine -- http://www.toquemag.com/]* Every Thursday afternoon when I was growing up, my mother would t...

Hang Fer Lo, the "Delmonico's" of 19th Century San Francico Chinatown - "Hittell's Handbook 0f Pacific Coast Travel," by John Shertzer Hittell had this account of San Francisco's leading Chinese Restaurant in 1885: The Hang Fe...

Epicuring Blog - What is Epicuring? Susie Wyshak and I had a great idea borne of frustration. We're always look for intriguing food experiences in California -- but there i...

Maple Bacon-Wrapped Pork Cutlets & Spiced Holiday Gravy-Smothered Egg Noodles - This is a lengthy-titled recipe because it is full of action-packed deliciousness that will stay in your heart forever! No, seriously it probably will – th...

Muffin Variations - Elise’s Lemon Poppy Seed muffin recipe has remained my absolute go to muffin recipe, three years and counting. Some fun variations/substitutions I use in m...

Help the People of Haiti - The devastation in Haiti is almost beyond imagining. While the media is covering the disaster extensively, it still seems impossible to comprehend the ext...

Ten More - A Toast to the Next Ten The Twenty-Oh's are nearly done. Tough for many. Good for some. With -isms, crises and a bit of warming, the past ten gave...

Roasted Vegetables - The roasted vegetables are a great side dish and can be served hot or cold. We had them for lunch with some artichoke garlic herb bread and sunny side up e...

Philippines Tops Bourdain’s “Hierarchy of Pork” - As the No Reservations – Philippines episode gets set to air, Bourdain’s latest blog post boldly declares that the Philippines is No. 1 in his so-called “H...

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