cooking is the demon i cling to

buzzfeedfood: DRUNKEN SPAGHETTI: Boil pasta in water+a bottle...

Sat, 18 May 2013 13:38:20 -0400

DRUNKEN SPAGHETTI:

Boil pasta in water+a bottle of red wine. Saute pancetta in butter. Add al dente pasta to pancetta in saute pan with some of the pasta cooking liquid. Add ricotta and walnuts. EAT.

Full recipe here by Fabio Viviani / Photo by Matt Armendariz

forestfeast: I had a bunch of strawberries that were on their...

Thu, 02 May 2013 10:35:17 -0400

forestfeast:

I had a bunch of strawberries that were on their way out, so it was either freeze them for smoothies or make jam! This kind of jam (that lasts about 10 days in the fridge) is super simple. Just put all the ingredients in a pot and simmer them until it’s thick - this recipe makes one small jar. Stir occasionally - it should take about 45 minutes to get to jam consistency. The balsamic adds a nice kick that makes it a perfect compote for cheese and crackers at cocktail hour. (I also put it on greek yogurt with nuts which is pretty tasty!)

By Erin Gleeson for The Forest Feast

gastrogirl: potato chip chocolate pie.

Tue, 30 Apr 2013 16:16:50 -0400

gastrogirl:

potato chip chocolate pie.

Boozy Bacon Jam

Sun, 28 Apr 2013 15:21:06 -0400

Boozy Bacon Jam

gastrogirl: nutella banana cake.

Sun, 28 Apr 2013 14:21:45 -0400

gastrogirl:

nutella banana cake.

foodfuckery: Strawberry Rhubarb Cobbler with ginger oat...

Sat, 27 Apr 2013 18:18:37 -0400

foodfuckery:

Strawberry Rhubarb Cobbler with ginger oat biscuits and a nip of Bourbon.

Recipe

food52: This salty and protein-rich toast hits a lot of...

Thu, 18 Apr 2013 13:08:21 -0400

food52:

This salty and protein-rich toast hits a lot of breakfast high points. There’s nothing quite like cutting into your French toast and finding a gooey, melty cheese interior. A great ‘breakfast for dinner’.

Read more: Savory Gruyère Stuffed French Toast recipe from Food52 on Food52

dark-rye: DIY Ginger Beer from Thyme of Taste Ahhhh…. the...

Wed, 17 Apr 2013 11:46:10 -0400

dark-rye:

DIY Ginger Beer from Thyme of Taste

Ahhhh…. the most important ingredient in a Dark ‘n Stormy….Ginger Beer! Well ok, maybe second, we must have the rum eh?

…You need fresh ginger, simple syrup, fresh lemon juice, warm water, and cuvee champagne yeast. And your bottle of preference to hold the goods…

gastrogirl: samoa monkey bread with ganache dipping sauce.

Tue, 16 Apr 2013 21:11:17 -0400

gastrogirl:

samoa monkey bread with ganache dipping sauce.

gastrogirl: blackberry pie bars.

Sun, 07 Apr 2013 18:51:29 -0400

gastrogirl:

blackberry pie bars.

gastrogirl: tiramisu cookies.

Thu, 04 Apr 2013 16:28:55 -0400

gastrogirl:

tiramisu cookies.

food52: Congratulations to fiveandspice, whose “Greek” Lamb...

Wed, 03 Apr 2013 13:51:44 -0400

food52:

Congratulations to fiveandspice, whose “Greek” Lamb with Orzo won the contest for Your Best Cheap Feast!

Read more: Winner of Your Best Cheap Feast on Food52

gastrogirl: blackberry bramble.

Thu, 14 Mar 2013 22:36:05 -0400

gastrogirl:

blackberry bramble.

food52: This is what we’ll be making four our next spring...

Thu, 14 Mar 2013 21:07:26 -0400

food52:

This is what we’ll be making four our next spring brunch!

Read more: Buttermilk Berry Muffins Recipe - 101 Cookbooks)

bonappetit: madeweekly: I use this blend of flavors a lot in a...

Wed, 13 Mar 2013 13:38:54 -0400

bonappetit:

madeweekly:

I use this blend of flavors a lot in a sautéed cauliflower dish, but fritters are a bit more fun. I use Sir Kensington’s spiced ketchup — you can substitute with a bit of tomato sauce, but traditional ketchup will be too sweet so otherwise just leave it out.

With any battered or eggy mixture, I try to taste for seasoning before adding the egg, because once you cook them it’s too late to add salt! I used about half a head of cauliflower, one egg, about 1/4 c. flour, and everything else should just be to taste. Don’t use too much ketchup or your fritters will be too watery — you just want that bit of tomatoey flavor in there.

*an astute reader noted that coriander and cilantro are in fact the same thing, and should be named the same. I am using the US standard here, where dried cilantro is known as coriander, and fresh cilantro is cilantro — in the UK fresh would also be called coriander. Apologies for any confusion, but there’s your answer if you were confused!

When it comes to cooking one ingredient many ways, Made Weekly is where it’s AT.