(New York Times) A spotlight on the U.S. South's newest eating destination. The food is described as a postmodern ode to the city's rich history. It's a delicous read and nice reminder than we don't have to look far to ogle brilliant and rule-breaking cuisine.
Your guide to making the best dining hall dishes at every meal.
Goulash is a traditional Hungarian dish that has a consistency between that of soup and stew. It originated as a meal for Hungarian herdsmen, the word for herdsmen in Hungarian being “gulyás.” Give our goulash a try today at lunchtime!
(Diamonds for Dessert) Icebox cookies are so easy to make, and I love making them with my friends when we have the spontaneous urge to bake. The blog Diamonds for Dessert takes a creative spin on icebox cookies by creating the cutest purple penguin cookies (pictured with this blog post), with fully illustrated directions for us at home to make them ourselves! She also makes lion and turtle icebox...
This Valentine's Day, embrace your inner (or outer) Liz Lemon with a comforting bread pudding for one.
Even the darkest of singleton gloom can be cured with a heaping serving of carbohydrates. Sun-dried tomatoes save the bread pudding from textural dullsville. (Full disclosure: I often make this to share simply by doubling the recipe.)
1 egg
2/3 cup milk
Spices to taste: black pepper, oregano, red pepper flakes
1/2 cup stale olive bread (or whatever bread you have)
Your guide to making the best dining hall dishes at every meal.
Fun Fact: Quiche may now be considered a classic French dish, but it actually originated in German. The word “quiche” comes from the German “kuchen,” meaning cake.
(Saveur) Saveur collected food-concept drawings from some of the world's best restaurants. It's like a peek into the chef's genius as he creates a new plate. I just wish I had the artistic, and let's face it, culinary skills to follow suit.