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Food.comThis is a great recipe from The Good Housekeeping All-American Cookbook. I used to hate eating carrots until I tried this recipe. Kids are guaranteed to love this recipe! It's quick and easy and made from foods that are around the house.YummlyThis pasta "cake" from Valentina Mussi, AKA @sweetportfolio is one of her most viral recipes, and for good reason! Not only is it delicious, but the presentation is out of this world. This recipe is one of the dozens of internet-breaking recipes in her cookbook, The Unofficial TikTok Cookbook. Valentina joined the #feedfeed podcast to talk about how she creates viral recipes, and how her Colombian-Italian heritage influenced her love of food.Food.comDelicious chickpea, no eggs pancakes. The original recipe is from Yasmin Alibhai-Brown an Ugandan-born British journalist and author of Pakistani descendents. Recipes are described in her fantastic book, "The Settelers Cookbook", a Memoir of Love, Migration and Food. See also. http://www.alibhai-brown.com/archive/article.php?id=181 and http://www.guardian.co.uk/books/2009/feb/28/yasmin-alibhai-brown-cookbook.Food.comI had an extra can of pumpkin pie left over from Thanksgiving, and when I saw this recipe, I knew I just had to try it. We love my Recipe #138786, BUT the pumpkin ravioli that I like to use from Whole Foods are SO EXPENSIVE!! Here's a simple and affordable alternative! This recipe was adapted from an online cookbook put out by Barilla pasta.Food.comThis wonderful Asian noodle salad is from "Perfect Party Food" by Diane Phillips, who is known as the Do-Ahead Diva. I've attended cooking classes taught by Ms. Phillips and she is an awesome cook and instructor. I love the way she provides Do-Ahead tips throughout the recipe instructions. I have all her cookbooks, but in my humble opinion, Perfect Party Food (a James Beard Award winner) is her best.Food.comMy hubby loves Ding Dongs so when I saw this recipe in a church cookbook I had to try it. He loves it and it isn't complicated to make. The filling can also be used to make Twinkies. This recipe may easily be made in round layer cakes.Food52Sometimes a sandwich is just a sandwich -- simple fillings slapped on bread and eaten in a hurry. But sometimes a sandwich is a meal much greater than the sum of it's parts. Many memorable sandwiches rely on a combination of ingredients that have been elevated to iconic like a PB&J or a pastrami on rye. Some take a maximalist approach, stuffing a whole meal between slices of bread. Think of the classic Thanksgiving dinner leftover sandwich, or Primanti Brothers' sandwiches stacked high with layers of coleslaw and fries. (Pittsburghers, you know what I mean!) This sandwich is an homage to both approaches... and the cross-cultural history of sushi. The journey sushi has taken from humble street food to art form to the Philadelphia roll you might pick up in a grocery store is a complicated one with influences from ancient China, Japan, Korea, and the many talented chefs honing their craft and adapting to local ingredients and palettes. Sushi, while rooted in tradition, is continuously evolving. Story has it that California rolls and spicy tuna rolls were created to appeal to North American palates and ingredient availability in the late 70s and early 80s, while bagels with lox & cream cheese inspired Madame Saito to create the Philly roll. With a nod to the delicious melding of foods and flavors that helped sushi gain popularity in the US, this sandwich includes a whole lunchbox worth of flavors on one bagel. As with a well-composed bento box, I aimed to include a variety of colors, flavors and textures; carbs, protein and veggies using ingredients as at home on a bagel as in a box of sushi. It starts with a toasted sesame bagel. Spicy Smoked Salmon Schmear is a nod to spicy tuna rolls. I used the ratio of sriracha to mayo from Tim Anderson’s Spicy Tuna Roll recipe in JapanEasy. Early sushi was made with cured fish more often than raw, so using cold-smoked salmon or lox seemed as appropriate as it is delicious in this spread. I included a rolled egg omelette for something similar to tamagoyaki -- a sushi and bento favorite. Lox and eggs also happen to be wonderful together. If you’d like something more classic than my freehand variation, check out Namiko Chen’s recipes on Just One Cookbook. The Cucumber Salad is reminiscent of both deli pickles and seaweed salad. It’s a variation of a dead-simple salad that I make — just vegetables sprinkled with vinegar and seasonings. The result is a refreshing foil for the heaviness of the salmon schmear and eggs. This sandwich is equally delightful with the fillings carefully composed on the bagel (like a bento box!) as they are layered between bagel halves. Most, if not all of the ingredients can be found at a well-stocked grocery store. But please, for the love of carbs, get yourself a really good bagel! We like Yeasty Boys or Wexler's in LA for bagels that make us East Coast transplants feel like we're back in NYC. I hope you enjoy this sandwich as much as I do!Food.comThis is such an easy and simple recipe to make, and yet the result is full of flavour, tasty and a real British classic. You will find this pie on the menu in Britain for lunch, afternoon tea, supper, as a snack, for a picnic, in a lunch box and I am also suggesting this recipe would be great for Brunch as well! This is another slightly adapted classic recipe from my trusty Be-Ro Flour cookbook. This can be made ahead and freezes beautifully - defrost overnight, on a cooling rack so the pastry does not get soggy! Please note, this has no spices in it - although I have suggested optional dried herbs. It is a classic, simple British recipe, where good free range eggs and dry cure bacon are the leading lights, along with crisp, shortcrust pastry! Who is Mrs Miggins? She runs that famous Olde English Pie Shoppe in Black Adder - I love that programme! NB: I note that one reviewer had never seen an Egg and Bacon Pie in any cafe or restaurant since living in the UK! By menu, I was also including the family's "home" menu; where I come from in England, it is very poplular on ALL cafe and tea room menus...........I understand food is very regional, even in a small country like the UK, and although it may not feature much in Manchester, it is a common and exceedingly popular every-day meal in most parts of the rest of the country. Great for a mid-week meal for all the family, cheap and cheerful!Food52It’s that time of year when stuffed cabbage recipes seem to be everywhere. OK, maybe it just seems that way to me because, admittedly, I do spend a ridiculous amount of time reading food magazines, food blogs, cookbooks, etc… I like to say that all this food reading is for work, but really, I just love reading and looking at pictures about anything food-related. When I was in law school — a million years ago –I would go into the kitchen in the middle of the night before a big exam and cook. Arguably, sleep would have produced better grades… but it really did de-stress me. Anyway, last night I really do think I dreamed about stuffed cabbage. I woke up this morning HAVING to make some. This recipe is really the stuff dreams are made of. It’s easy (I didn’t even take the time to roll it), it’s delicious and warming, and, of course, it’s really healthy. Let me know what you think of it because it’s the first time I really stepped outside of the box when making this dish. Cabbage helps control a cough and lessens the symptoms of the common cold — in olden times, cabbage tea was given to people who had contracted the whooping cough. It’s also good to combat constipation, the common cold, and even hot flashes. Beef is good for lots of ailments. Just make sure you buy organic, grass-fed meat and you will reap the benefits of this warm, tonifying protein. It’s good for edema/swelling in the body, it helps many people with their weak back and knees and, believe it or not, it’s good for that bloated, distended feeling we sometimes get in our stomachs. Long ago, beef was often stewed for hours so that the liquid could be sipped to combat chronic diarrhea. I added dill to this recipe mainly because I love the taste of it, and it makes this stuffed cabbage taste like some of the old Russian versions of this dish. Dill is actually considered a chemoprotective herb that can help neutralize some carcinogens. It’s also considered an antibacterial herb, so use as much as you want… At the last minute, when I was cooking this dish, I decided to add a handful of caraway seeds. Again, I did it because I wanted to replicate the taste of old-fashioned Russian stuffed cabbage. I loved how the caraway worked combined with the meat and cabbage, but I will tell you, my husband wasn’t a fan of the caraway — his exact words were, “I feel like I’m eating a loaf of rye bread” — so feel free to leave it out. If you like caraway, use it here because it raises the fiber count of this meal and caraway seeds include essential oils that are good for digestion and can fight infection; they are also a good source of many essential minerals. - See more at: http://www.theresacookinmykitchen.com/unstuffed-cabbage/#sthash.HuUxoJLl.dpuf
