Amy's Blogroll

Swedish Sticky Chocolate Cake: Summer Solstice - I love *Midsummer aka the Summer Solstice*! Today, *June 20, * is the longest day of the year, and I love those extra hours of sunshine. I can only imag...

The Leading edge: The Painting and also Scientific Research of Knife Developing - In kitchens, sessions, and also outdoors around the globe, the knife stays some of the most fundamental resources. From cutting vegetables to sculpting t...

Lemon Pesto Chicken Kabobs - Lemon Pesto Chicken Kabobs are low in carbs, delicious, and easy to make, and everyone who likes lemon and pesto will love this recipe! And you can use t...

Orange Dresses Are American, Or, Sunday Morning at 9:53am - Well, hello! My hair is less auburn (hooray!) and last night I wore my Ann Mashburn dress to a party as I love it so much I would live in it if not for s...

The Hirshon Haitian Spicy Beef, Pumpkin And Vegetable Soup – Pwa Joumou - [image: The Hirshon Haitian Spicy Beef, Pumpkin And Vegetable Soup - Pwa Joumou]Citizens! Today I post a recipe in honor of a Masonic Brother of Mine, a Ha...

Romesco sauce, and why you should be making it now - [image: Romesco sauce, and why you should be making it now] Perhaps you’re already acquainted. But if not, allow me to introduce you to one of my favorite ...

paris book event – june 29, 2025 - Join me and my friend Jane Bertch in Paris on Sunday, June 29th, for a booksigning event from 3pm to 4:30pm at La Cuisine Paris at 78 Quai de l’Hôtel de Vi...

Quinoa Salad with Grilled Vegetables - [image: Gorgeous gluten-free quinoa with grilled vegetables- perfect summer fare.] Beautiful Quinoa Salad with Grilled Veggies. But first a note--- ...

Strawberry Rhubarb Slab Pie with Pistachio Crumb Topping [Sponsored Post] - This Strawberry Rhubarb Slab Pie has a crunchy pistachio topping made with olive oil which adds a peppery fruity dimension to the topping. Jump to Recip...

Podcasts Now: Things I Want To Listen To - What I’ve been listening to / What’s inspiring me / What I’m looking forward to exploring. Every so often I go through a listening lull, realizing that I...

The Gallbladder Debate: Which Side Does It Really Belong On? - The debate about the gallbladder's necessity continues to divide medical experts. The post The Gallbladder Debate: Which Side Does It Really Belong On? ...

Quesillo Canario Recipe: Canarian Style Flan - One of the most delicious desserts I tasted in Tenerife was a traditional Canarian flan. I have a love-hate relationship with flan--sometimes it's incred...

Hewan Avertebrata: Dunia Tanpa Tulang Belakang yang Menakjubkan - Ketika mendengar istilah hewan avertebrata, mungkin yang terbayang di pikiranmu adalah serangga kecil yang berkerumun di taman, atau ubur-ubur yang melay...

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...

Koin303: Destinasi Terbaik untuk Hiburan Digital Berkualitas - Koin303: Platform Hiburan Digital dengan Pengalaman Terbaik Koin303 adalah platform hiburan digital yang menggabungkan berbagai […] The post Koin303: Des...

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...

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

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

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...

Hazelnut and Caramel Cookies - [image: Hazelnut and Caramel Cookies] These cookies couldn’t be more different than the way they started out. First they were the hazelnut thumbprint cooki...

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 ...

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

Don’t Forget the Smaller Museums in Paris - They might be small dots the Paris tourist maps and they show up on a zoomed-in Google map. Yup, they’re right there. It took me a while to “get it” but i...

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...

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...

Cocoa Date Balls - Most nights, dessert consists of a handful of nuts and a few pieces of good dark chocolate. But every so often, I get cravings for something more substant...

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...

Maple, Hazelnut and Amaranth Granola - Here’s a super tasty, delightfully crunchy, and exceptionally nutritious granola to start off the day. One more selling point: amaranth, an ancient, glut...

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...

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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...

Our Bargain, Senior Friendly, Four Months in Europe - Hotel Imperial, ViennaOur Room Last year, we cashed in on our points and miles to take an extended tour of Europe. We went to (in order): Barcelona, Vienna...

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...

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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