May 2012
11 posts
americastestkitchen: Cook’s Tip of the Day: To keep cheese moist - but not mold-prone - first wrap it tightly in wax or parchment paper and then loosely in aluminum foil.
May 25th
19 notes
4 tags
Kitchen Tip
Did you know? The variations in color of the bell pepper signify how mature or ripe the pepper is! Bell peppers that are harvested young are a rich bright green. Bell peppers that stay on the plant longer (vine-ripened) start to turn brighter colors, as they go from red to orange to yellow. The more ripe the pepper is, the sweeter it will be.
May 24th
3 tags
“The discovery of a new dish confers more happiness on humanity, than the...”
May 23rd
2 notes
9 tags
May 22nd
4 notes
6 tags
May 21st
5 tags
May 14th
2 notes
7 tags
May 9th
May 8th
1,246 notes
3 tags
Lost a recipe?
Have you ever found yourself leafing through a stack of cookbooks, looking for a recipe that you swore was in Michael’s Genuine Food? We would like to introduce Eat Your Books, an online cookbook, food blog and food magazine index site that allows you to search for recipes within the books and magazines you own as well as the blogs you follow. You can search by title, author or chef!...
May 7th
1 note
Anthony Bourdain: RAW →
anthonybourdain: Generally speaking, there are two distinct audiences for this show: people who like to look at images of food and are interested in where it comes from and how it got to the plate—and people who like to travel—or like the idea of travel—and enjoy watching images of faraway places and cultures.
May 4th
267 notes
12 tags
Novice or veteran, don't fear the crust! Just dig...
There are countless opinions and variations on how to achieve a flawless pie crust. Here are two more riffs to keep this conversation going. Try leaf lard instead of shortening/butter - Home bakers have enjoyed flaky pastries with the help of this little known ingredient for decades. Leaf lard is the highest grade of lard. When rendered correctly, it will produce a tastier and flakier crust....
May 2nd
April 2012
15 posts
Apr 30th
116 notes
7 tags
We are gearing up for Cinco de Mayo festivities this weekend with Southwestern Crab Stuffed Mushrooms from our very own Chef Tony! Ingredients 5 Large Mushroom Caps 6 oz Lump Crab Meat 2 strips Apple Wood Smoked Bacon, diced 1/4 pepper, Jalapeno, minced 1 oz Smoked Gouda 1/8 cup Heavy Cream 1/2 teaspoon rosemary 1/2 teaspoon thyme 1 1/2 teaspoon shallots, minced salt and pepper to...
Apr 30th
7 tags
Apr 25th
2 notes
8 tags
“Where good nutrition goes, flavor tends to follow. Chefs are the first to admit...”
– http://www.nytimes.com/2008/05/11/opinion/11barber.html?_r=1&oref=slogin
Apr 20th
americastestkitchen: Cook’s Tip of the Day: Grilled corn is done when the husk picks up the dark silhouette of kernels and pulls away from the tip of the ear.
Apr 17th
14 notes
Apr 16th
147 notes
8 tags
Tips for Buying Asparagus →
We are right in the middle of asparagus season and have compiled some tips for buying, so you can get the most out of this sweet and tender vegetable. We have also included a simple recipe from our very own Chef Ronnie - Asparagus with Lemon-zested Goat Cheese!
Apr 16th
3 notes
6 tags
Apr 12th
1 note
7 tags
Apr 11th
4 notes
americastestkitchen: Cook’s Tip of the Day: Minimize bacteria and prep time while thawing meats by placing the meat in a ziplock bag and submerging in 140 degree water.
Apr 9th
10 notes
9 tags
http://www.roadsandkingdoms.com →
As a business that has a hand in making food memories, we can’t get enough of Roads and Kingdoms! This site beautifully captures memories surrounding food, politics, music and travel. If you need a break from your day, take a few minutes and get lost in the stunning photography and writings of Roads and Kingdoms.
Apr 6th
4 tags
We wish everyone a very healthy and happy Passover and Easter weekend!
Apr 6th
2 notes
Apr 5th
39 notes
8 tags
Apr 4th
1 note
6 tags
Celebrating the Kick-off of Baseball, Baltimore...
Here in Baltimore, we are gearing up for the start of the Orioles season. To help get us in the spirit, our very own Chef Bryan has created these slider recipes to serve at your Baltimore Orioles celebrations this weekend! The Birdland Slider The Shore Bird Slider The Home Run Slider The Big Dog
Apr 3rd
1 note
March 2012
15 posts
3 tags
“The rhythm of the seasons is wonderful. It has inspired painters and musicians...”
Mar 28th
1 note
12 tags
Mar 27th
2 notes
Mar 27th
63 notes
6 tags
Mar 26th
31 notes
10 tags
Mar 21st
12 tags
Mar 21st
4 tags
Tip: Eggs seldom spoil, but their contents shrink and deteriorate. The normally thick white and yolk become runnier and the the yolk membrane is more likely to break. To estimate the quality of stored eggs without cracking them open, place one in a bowl and add water. A fresh egg will lie flat, an older egg will lift its blunt end toward the surface, and a very old egg will float.
Mar 19th
11 notes
7 tags
Tip: Cooked dishes usually freeze better than their raw ingredients. Ice crystals cause tissue damage and juice loss in raw meats and fish, vegetables and fruits, but have less noticeable effects on cooked tissues.
Mar 15th
6 tags
Getting Ready for St. Patrick's Day
Our very own Chef Donald has spread the St. Patrick’s Day cheer in our office with the help of these two new recipes! Baked Guinness Oysters and Corned Beef and Cabbage Soup! Baked Guinness Oysters Ingredients 2 pints Guinness 2 tablespoons honey 2 tablespoons lemongrass, chopped 3 strips bacon, cut into ½ inch cubes 1/2 cup Vidalia onion, chopped 1 teaspoon garlic, chopped 1/4 cup parsley...
Mar 14th
5 tags
I Wanna Nom →
We found a great new website to store and share your favorite recipes! I Wanna Nom allows users to bookmark any recipe and organize it by its photo. Browse through user collections, download, cook and enjoy!
Mar 13th
6 tags
Canal House Cooks Lunch →
Get inspired with this great blog from Canal House. The blog, updated daily, documents what Christopher Hirsheimer and Melissa Hamilton are cooking for lunch!
Mar 9th
7 tags
Mar 8th
6 tags
Mar 7th
1 note
6 tags
Mar 2nd
2 notes
5 tags
Mar 1st
4 notes
February 2012
19 posts
5 tags
Feb 29th
5 notes
10 tags
Feb 29th
Three Hidden Ways Wheat Makes You Fat →
yourhealthista: I hate the title of this article but the content is pretty good. It also explains why we’re seeing more and more cases of celiac disease and gluten intolerance — and why going gluten-free is more than just a diet fad. Here’s a taste: [We now eat dwarf wheat, a genetic hybrid and manipulation of the wheat our ancestors ate.] Dwarf wheat is that it contains very high levels of a...
Feb 28th
157 notes
5 tags
Two new cookbooks have made it into our library and we can’t get enough! Bi-Rite Market’s Eat Good Food by Sam Mogannam and Dabeny Gough is the perfect guide to navigating your local grocery store. Made in America: Our Best Chefs Reinvent Comfort Food By Lucy Lean is a collection of the 100 best recipes that define American cuisine, deconstructed and rebuilt buy today’s master...
Feb 27th
2 notes
6 tags
Tip: Incorporating mushrooms, oysters and black tea into your diet will help you battle through the flu and cold season.
Feb 24th
4 notes
4 tags
The Meal Project →
Join us and thousands of people all over the globe, Friday, February 24th at 12pm EST, in a simultaneous global meal. The Meal Project aims to inspire a feeling of community across geographic and cultural boundaries. It’s simple, take a photography of yourself and your lunch and mail it back to them to be included in their exhibition documenting the world’s largest communal snack!
Feb 22nd
3 notes
4 tags
Happy Fat Tuesday! →
Celebrate today with Jambalaya, a food traditionally eaten during the two weeks of Mardi Gras!
Feb 21st
5 tags
An End To Culinary Amnesia →
Have you ever ordered a bottle of wine at a restaurant and weeks later, could not remember what it was? The new app from Evernote, aims to put an end to culinary amnesia! Evernote Food, helps you record and organize the details of your meal in real time.
Feb 20th
What Does "Whole Grain" Really Mean? →
Feb 16th
3 notes