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The Friday Buzz: Nutella for Life, Near Beer, and Flannel Fridays

Here& 39;s our weekly roundup of all good things, good advice, good feelings. It’s the happy hour of blog posts! Up this week: Discussions on Nutella and Cookie Butter, Near-Beer, Flannel Fridays, and more!Welcome to The Friday Buzz, our roundup of all good things, good advice, good feelings. It’s the happy hour of blog posts!
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Salads

Cheese and Pasta Salad

Ingredients for making a salad with cheese and pasta Macaroni (bows, horns, feathers, spirals, etc.) 200 grams Hard cheese 200 grams Ham 200 grams Bulgarian pepper 1 piece Fresh tomatoes 1-2 pieces Olives without pits (black or green) 30 grams Fresh basil 5 grams Parsley or dill greens 10 grams Mayonnaise 80 grams Salt to taste Black ground pepper to taste Main ingredients Ham, Pepper, Tomato, Cheese, Macaroni Portion 6 servings Print this list Foods not suitable?
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Soups

Dumpling and Meatball Soup

Ingredients for making soup with dumplings and meatballs Meat for minced meat 400 g Egg 2 pcs Wheat flour 1 cup Onion medium 1 pcs Carrot medium 1 pcs Petioles celery 1-2 pcs Chicken broth 2 l Garlic 1 clove Ground black pepper to taste Spices to taste Salt to taste Parsley greens bunch Vegetable or butter for frying Main ingredients Beef, Pork, Onions, Carrots, Peppers, Garlic, Chicken, Eggs Print this list Products not suitable?
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Other

Restaurant Critic Roundup: Pok Pok Bad, NoMad Good

Every Wednesday, The Daily Meal rounds up a slew of restaurant reviews across AmericaAs always, the ratings range from stars to bells to beans, but every review offers specialized insight into the food, atmosphere, and service of eateries in each city’s dining scene and the critics eating at them.This week, read on to find out why the Los Angeles Times was hesitant to review Freddy Smalls, and the favorable review it actually received.
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Other

NOLA: Emeril Lagasse’s Freewheeling Ode to Classic New Orleans Cuisine

Emeril Lagasse has been the most recognizable face of New Orleans cuisine for more than two decades, and his restaurants, peppered throughout New Orleans (and the country at large), are largely seen as the standard-bearers for classic Cajun and Creole cuisine with a modern slant. His fine-dining chops are on full display at restaurants including Emeril’s Delmonico and his flagship Emeril’s, but if you want to get a real sense of his more fun, casual, and freewheeling culinary side, then head to NOLA, going strong in the French Quarter since 1992.
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Salads

Daikon and apple salad

Ingredients for the preparation of daikon and apple salad Daikon 1/3 pieces Apple 1 piece Lemon juice 2 tablespoons peeled pumpkin seeds 1 handful (optional) Main ingredients Radish, Apple Portion 1 serving Print this list Products not suitable? Choose a similar recipe from others! Implements: Large grater, kitchen knife, cutting board, tablespoon, deep plate, knife for cleaning vegetables.
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