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Some of our favorite foodie friends (in no particular order):

With A Southern Twist
The Leftover Queen
Just Something I Made
What the Bleep Happened to My Rump Roast?

Love and Olive Oil

Marx Foods Blog
The Cook's Warehouse

The Toasted Hostess

Hye Thyme Café

Smitten Kitchen

The Heritage Cook

Bitten Word
Simple Cooking
eRecipe.com

Lawyer Loves Lunch
Wild Yeast Spotting
Tri To Cook
Big Apple Nosh
La Cucina
Foodalogue
First, Make a Roux
Live Laugh Eat
Runs With Spatulas
My Bella Vita
Recipe Girl
Chez What?

Dorie Greenspan
QuoteSeacher Food Blog

Blissful Glutton

Gastronomista
One Haute Plate
Hectic Gourmet
Amy On Food
Dixie Caviar
DanaPop
Taste & Savor

Popular Posts

Have Ziti, Will Travel

Baked ziti falls into the category of comfort food for many Italian families. The hot saucy pasta with melted cheeses promotes deep-felt contentment and the smell fills the kitchen making you feel at home even if you're not. It is a dish that is easy and delicious to make (and take). It can easily be made from scratch or can be assembled from leftover sauce and pasta for a completely different meal. It can be eaten immediately or made ahead and frozen. It makes a wonderful house warming gift, new baby meal delivery, care package for a college student to take back to school, or even pot luck fare. Simply put, this dish is infinitely versatile! This vegetarian version makes use of all the fresh spring vegetables available markets this time of year. Roasting the vegetables gives the pasta a rich, smoky flavor that is a good compliment to the Pomodoro sauce. 1 pound ziti or penne pasta, cooked 3 cups Pomodoro sauce 2-3 cups roasted vegetables of your choice ½ cup mushrooms, saut

Duritos & Churritos - Laughably Fun Snacks

While at Super H Mart, I nabbed a new food item that really is just fun to make. In fact, I burst into laughter when I made the last batch, but I’m getting ahead of myself. I had seen small bags of these pasta-looking dealies before, but never had a clue how they were to be used. Recently, I stumbled onto a post by our fellow bloggers at Knuckle Salad and couldn’t wait to grab a bag and give them a whirl. They are called pasta para duros (hard paste), a Mexican snack made from wheat flour, corn starch, bicarbonate of soda and food coloring. Uncooked, they are about the size of a quarter, are a reddish-orange color, and they are very hard (which may be why they are called duros after the Spanish word for hard.) Once cooked these little colored wheels puff up to about 2 -3 times their size and have a light, airy consistency similar to cheese puffs without the orange-flavored powder. Others have compared the taste and texture to that of pork rinds . In Mexico, wagon wheel duros spr

Technique of the Week: Blackening

The cast iron pan glowed red as the spice-covered snapper hit the pan. Inside the tiny (really tiny) apartment, Dom and I coughed as the napalm-like fumes filled the air while a beautiful brown crust began to form on the outside of the snapper. However, before the fish was fully cooked, the smoke billowed from the open door and window sending neighbors to our rescue and to their phones to dial 911. Yes, it was the age of blackening. Often associated with traditional Cajun cuisine, this technique was popularized by Chef Paul Prudhomme in the early 1980s to duplicate the flavor and style of charcoal grilling in a commercial kitchen. Blackened redfish became so popular that the state of Louisiana imposed a statewide ban on commercial fishing for redfish, in an effort to keep the species from becoming extinct. Blackening is a cooking technique commonly used in the preparation of fish and other protein foods such as steak or chicken cutlets. It is a fairly violent form of cooking that d

Low Country Shrimp Salad

Without a doubt shrimp are probably the most popular and valuable of all seafood. Most people think of shrimp as the pinkish-hued crescents served as a cocktail with horseradish-infused ketchup. However, there is tremendous variation among species. According to local sources the finest shrimp are whitish and come up from South America, North Carolina, the Gulf of Mexico and Texas. It's easy to be passionate about these “Low-Country” shrimp. They are considered to be more consistent in quality and flavor. When cooked properly, they are sweet, tender and have the fresh aroma of the sea, with no "fishy" taste or smell. Those who have never eaten wild-caught fresh shrimp before are stunned when they eat them. Shrimp are born in the ocean and are invisible to the naked eye. They ride on top of the waves, inexorably pulled inland to our local marshes, inlets and tidal creeks where they sink to the bottom to feed and grow until they ride out to the ocean again to breed.

Cooking Planit Review & Spice Set Giveaway!

In putting together our series on College Cooking , it has become clear that it is not just beginning cooks that sometimes feel intimidated about cooking. Planning and orchestrating a meal is not as easy as it looks on those cooking shows with the insanely happy hosts. While we have attempted to make our blog posts easy to follow, it can still be difficult to coordinate an entire meal. Enter Cooking Planit . Cooking Planit is a personal cooking assistant for novice or experienced cooks. It provides a powerful set of simple-to-use tools that enables the cook to combine the recipes of multiple dishes into a complete meal. Cooking Planit organizes the cooking process and provides step-by step instructions so that all the dishes come out at the same. You start off by choosing a full meal from the menu, or by searching. After tapping a title you are given a summary of the dishes and what ingredients and tools you’ll need. You can also select a single recipe from over 300 chef-teste

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