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coldbrain + food   129

How to cook perfect garlic bread | Life and style | The Guardian
Are you an old-school supermarket baguette fan, do you prefer a simple Italian-style toast or have you your own approach to combining cloves and loaves?
bread  recipes  food  garlic  italian 
18 days ago by coldbrain
How to cook the perfect spaghetti carbonara | Life and style | The Guardian
Something I never order, never make, yet would be very happy if a plate of it appeared in front of me.
recipes  food  spaghetti  pasta  italian  carbonara 
18 days ago by coldbrain
How to make perfect potato salad | Life and style | The Guardian
food  recipes  potatoes  salad  picnic 
20 days ago by coldbrain
What can I add to my spaghetti? - spaghetti cooking | Ask MetaFilter
food  pasta  method  italian  recipes  lowbudget 
7 weeks ago by coldbrain
Chorizo Scotch Eggs Recipe - CHOW
Ditto.
food  recipes  eggs  sausage  chorizo  snack  brunch 
8 weeks ago by coldbrain
Breakfast Sausage and Cornflake Scotch Eggs Recipe - CHOW
This sounds utterly ridiculous. But tempting.
food  recipes  eggs  sausage  cornflakes  snack  brunch 
8 weeks ago by coldbrain
How to cook perfect french onion soup | Life and style | The Guardian
food  recipes  onion  soup  french 
8 weeks ago by coldbrain
How to eat a roast dinner | Life and style | guardian.co.uk
roast  cooking  food  meat  british 
11 weeks ago by coldbrain
Peppers by Post - Home
food  gardening  chillies  peppers  seeds 
february 2012 by coldbrain
The Food Lab: Homemade Mayo In 2 Minutes Or Less (Video) | Serious Eats
food  recipes  mayonnaise  sandwiches 
october 2011 by coldbrain
Fuchsia Dunlop on Chinese Food | FiveBooks | The Browser
The English chef who studied cooking in Sichuan tells us that there is no one Chinese cuisine, how Western perceptions of Chinese food are changing, and why carrots are called "barbarian radishes" in Mandarin
food  writing  chinese  books 
july 2011 by coldbrain
How to cook perfect barbecue ribs | Life and style | The Guardian
Ribs are one of the great pleasures of carnivorousness, and simplicity itself to prepare, as long as you cook them slow enough to melt the hard-working meat that makes them so tasty, and don't try to get too fancy with the marinade: this is a cut that really doesn't need it.
food  recipes  barbecue  pork  ribs 
july 2011 by coldbrain
How to make perfect salsa | Life and style | The Guardian
This salsa is so very simple it stands or falls on the ripeness of its ingredients: sweet tomatoes, tangy spring onions, hot herbaceous chillies and aromatic coriander, all thrown into sharp relief by a zesty lime and a generous quantity of salt. The quan
food  recipes  salsa  condiment  mexican  barbecue 
june 2011 by coldbrain
How to cook perfect fishcakes | Life and style | The Guardian
recipes  fish  fishcakes  potatoes  food 
june 2011 by coldbrain
How to cook perfect hot cross buns | Life and style | The Guardian
You know you're getting old when you catch yourself tutting at the sight of hot cross buns on sale while most of Britain is still ploughing through Christmas cake. I can't blame people for buying them – spiced, fruited breads are delicious at any time of year – but equally, I do regret the spreading of their brief season. My style is to hold out until Good Friday, and then cram as many as possible into my diet until they disappear from the shelves (or, at least, from the promotional hotspots and back into the muffin and teabread aisle). This year, of course, I've had to climb down from my high horse and eat more than is strictly wise during Lent in pursuit of perfection; that's professionalism for you.
recipes  food  easter  baking  hotcrossbuns 
may 2011 by coldbrain
Nigel Slater's baked pork with cardamom, ginger and yogurt; rice and lentil, and lychee sorbet recipes | Life and style | The Observer
Baking meat with spice-infused yogurt will fill the house – and your stomach – with its heady flavours
food  recipes  pork  yoghurt  spice  winter  cardamom  ginger 
april 2011 by coldbrain
Firezza - Locations
Firezza currently has ten branches in London. We are planning, however, to rapidly expand to locations across London over the next couple of years, allowing us to offer quality food and the best Neapolitan pizza to a wider audience.
pizza  takeaway  delivery  london  food  neopolitan 
march 2011 by coldbrain
Consider pizza | Life and style | guardian.co.uk
[I] can't help wondering whether such pizza fanaticism is actually a tragic case of diminishing returns: that no matter how good a pizza can be, the edible world is a wide place, with more to offer than a single dish. Treating pizza as a gourmet product defies the dish's own history, it defies logic and reason and a lifespan measured in years rather than millennia. It's only cheese on toast, after all.
pizza  food  italian  newyork 
march 2011 by coldbrain
Gentleman's Dictionary and Usage: Breakfast
There are many different ways to cook eggs but most of them are purely of interest to invalids, children and the feeble-minded. The correct or 'proper English egg' is fried with lightly browned edges in the fat left over from the bacon. At the last minute, oil is flicked over the top of the yolk to seal it. This dangerous procedure causes the yolk to form a perfect, golden, viscid capsule, the violation of which with a rough shard of toast, is the nearest that an Englishman will permit himself to unbridled sexual ecstasy.
breakfast  food  humour  english 
march 2011 by coldbrain
How to make perfect bread and butter pudding | Life and style | The Guardian
Seldom has a dessert rejoiced in such a proudly unpretentious name as the bread and butter pudding. It's Victorian nursery food at its finest; blandly milky, comfortingly stodgy, and just the thing to use up all the staling half loaves left hanging around by Christmas guests who can't see an untouched item of food without taking a bite.
recipes  food  pudding  bread  from delicious
february 2011 by coldbrain
Seasonal british fruit and vegetables
a collection of seasonal british fruit and vegetables
food  gardening  fruit  calendar  season  from delicious
february 2011 by coldbrain
Jonah Lehrer's Head Case Column on Thanksgiving Overeating - WSJ.com
Thanksgiving has always been a day of delicious gluttony. According to the American Council on Exercise, the average adult consumes nearly 4,500 calories at the Thanksgiving table, which is about twice the recommended daily intake. Instead of listening to our stomachs, which were already full of mashed potatoes and turkey, we insisted on stuffing ourselves with the stuffing, too. And then there was the pie. It wouldn't have been Thanksgiving without a few slices of pumpkin pie.
food  eating  neuroscience  taste  health  obesity  from delicious
february 2011 by coldbrain
Pizza Industry Secrets | Men's Health
Cheap, mass-produced pies from Pizza Hut, Papa John's, Little Caesars, and Domino's have infiltrated our planet, making these companies very rich and billions of people too poor to afford a single slice. Is your appetite part of the problem?
food  globalization  biodiversity  economics  pizza  from delicious
february 2011 by coldbrain
How to cook the perfect Christmas dinner | Life and style | The Guardian
Even for experienced cooks, Christmas dinner presents a unique challenge. Felicity Cloake examines every aspect of the main course and makes mince pies and brandy butter to keep everyone going
food  recipes  cooking  christmas  turkey  stuffing  from delicious
january 2011 by coldbrain
Nigel Slater's classic ratatouille recipe | Life and style | The Observer
When did ratatouille disappear? I can't remember the last time I saw it here, but in France it can still be found on many a menu. The ripe tomatoes, courgettes, aubergines and peppers (all technically fruits), are cooked to a velvety texture on the edge of collapse. The flavour is heady with garlic and basil. It is too good to be consigned to the scrap heap.
italian  food  recipes  tomato  stew  from delicious
january 2011 by coldbrain
Barbecue recipes | Hugh Fearnley-Whittingstall | Food | Life and style | The Guardian
It surprises me that we often save barbecues for special occasions or parties when, frankly, it can be quite stressful catering for such numbers over fire. Really, the barbecue is just another agreeable weapon in the thinking cook's arsenal, more appropriate for a family lunch or friends over for supper than for feeding the whole village/street/cricket team.
recipes  food  summer  chicken  barbecue  courgette  salad  party  from delicious
january 2011 by coldbrain
Salt
I’ve been experimenting with a mixed approach, combining about 50% chuck with 25% brisket and short rib for a rich, meaty burger (I stole the mixed meat idea from New York butcher Pat LaFrieda, who sells bespoke burger mixes to places like the storied Shake Shack). Traditionalists will insist on beef burgers, but lamb, pork, turkey and even duck are fantastic ground and grilled — the Lunchbox Laboratory here in Seattle sells duck/pork burger called The Dork that calls to my nerdy heart.
food  recipes  burger  barbecue  fastfood  party  beef  from delicious
january 2011 by coldbrain
Christmas roast recipes | Life and style | The Observer
Turkey, pheasant, beef – and a pile of quails too. The chef behind London's Rochelle Canteen guides you through some perfect Christmas main courses
recipes  roast  food  christmas  poultry  beef  turkey  from delicious
december 2010 by coldbrain
Nigel Slater's Christmas pudding recipes | Life and style | The Observer
Christmas pudding is almost my favourite part of the festivities, but that doesn't mean I want it at every special meal the season holds. This is the chance to try a host of sweet things that you wouldn't at any other time. A new cheesecake, a rich chocolate cake, a soft jelly are just a few of the things I will be making this year.
dessert  fruit  recipes  food  christmas  pudding  from delicious
december 2010 by coldbrain
Nigel Slater's classic brandy butter recipe | Life and style | The Observer
Brandy butter has been around since the 1700s. This "hard sauce" is aptly named, the butter and sugar only softening when they meet the hot Christmas pudding. You either like the gritty texture of brandy butter or not. Those of us who cannot imagine Christmas without it will be beating up our butter and sugar with (or without) ground almonds, rum, nutmeg and orange zest.
butter  brandy  recipes  christmas  desserts  pudding  food  from delicious
december 2010 by coldbrain
How to carve a turkey | Life and style | guardian.co.uk
It doesn't have to be a chore - this method ensures a wonderfully moist turkey that's easy to carve
howto  christmas  food  cooking  turkey  carving  from delicious
december 2010 by coldbrain
Whose is the best roast potato recipe? | Life and style | guardian.co.uk
Last night an on-screen Jamie Oliver went to some lengths testing three types of roast spud. Our verdict? Lightweight! Here, our own Vicky Frost tests three varieties of spud with four sworn-by recipes from celebrity chefs. That's 12 lots of potatoes eaten selflessly, all for you. You may find the results surprising ...
food  recipes  potatoes  cooking  roast  christmas  from delicious
december 2010 by coldbrain
Nigel Slater's classic baked potato recipe | Life and style | The Observer
The simplest things are, infuriatingly, the most difficult to get right. A baked potato needs a crisp skin and a fluffy inside, but is all too often soft-skinned and hard within. This is how I get the perfect result every time.
recipes  food  potatoes  baking  jacketpotato 
december 2010 by coldbrain
Baguettes: DO try this at home. | King Arthur Flour - King Arthur Flour – Baking Banter
The feeling of accomplishment you’ll get from pulling a deep-brown, crackly-crisp baguette out of your own oven is indescribable. Even the loaf itself celebrates your success: hold it up to your ear to hear its signature “song” as it cools. (What, you’ve never done that? Try it…)
bread  baking  recipes  food  baguette 
december 2010 by coldbrain
Serious Eats: Mobile: The Food Lab's Top 6 Food Myths
So here are the six most common and egregious food myths I commonly encounter, and the truth behind them. You can use this information to either improve your cooking, or to sound like a pompous windbag at your next cocktail party.
food  cooking  eating  myths 
december 2010 by coldbrain
Nigel Slater's classic treacle sponge recipe | Life and style | The Observer
Few cold weather puddings are as capable of warming us through to our marrow as a steamed treacle sponge. Just saying the name makes some of us feel better. The word treacle is really a misnomer, and traditional recipes use golden syrup rather than black treacle. At its simplest, the mixture is simply a steamed cake mix with syrup at the bottom, though some recipes include a few breadcrumbs in the base or ground almonds in the mixture.
treacle  sponge  pudding  recipes  desserts  food  winter  baking  from delicious
december 2010 by coldbrain
The rise of British charcuterie | Life and style | guardian.co.uk
My first bite of British charcuterie was from the very purposefully British menu at the St Pancras Grand restaurant in London. I had ordered the butcher's block to start, and was slightly incredulous to find that the slivers of lomo, coppa and chorizo on my plate were produced on UK soil. What surprised me just as much as the provenance was the fact that it was some of the best charcuterie I've ever tasted.
food  british  charcuterie 
december 2010 by coldbrain
The Czekalinski Family | Flickr - Photo Sharing!
food  photography  abundance  americandream  capitalism 
december 2010 by coldbrain
Frankies' Meatballs Recipe - CHOW
Frank Falcinelli, one of the two Franks behind the popular Frankies Spuntino in New York City, learned this dish from his Naples-born, Brooklyn-raised friend Tony Durazzo. Tony is the inspiration for the raisins and pine nuts; they add texture and a hint of sweetness. Two factors that will make or break your meatballs: a good sauce, and using 90 percent lean meat, no fattier. (Note that this is the baked meatballs recipe from the Frankies Spuntino cookbook; there’s also a pan-fried version, which is what the Franks demonstrate in their CHOW video for their Go-To Dish.)
food  recipes  meatballs  italian 
december 2010 by coldbrain
Basic Italian Meatballs Recipe - CHOW
This no-fry, no-bake meatball recipe is bare-bones. Just slip the raw meatballs into simmering tomato sauce. Take these basic ingredients and the technique and have fun with it—add pine nuts, finely diced prunes, and ricotta for a Sicilian version; use pecorino instead of Parmesan; or add mint, chives, or tarragon to the parsley mix. Serve with some bread or Godfather style, over pasta.
food  italian  recipes  meatballs 
december 2010 by coldbrain
How to make perfect sausage rolls | Life and style | The Guardian
recipes  food  cooking  pork  sausages  pastry  party  christmas 
december 2010 by coldbrain
beef chili sour cream and cheddar biscuits | smitten kitchen
food  recipes  chilli  cheese  biscuits  stew  beef  baking 
december 2010 by coldbrain
Consider ginger | Life and style | guardian.co.uk
No one knows where ginger evolved, and it no longer seems to exist in the wild. In Sanskrit, singabera means horns or antlers, and the plant may well have spread from south Asia, but we can be no more precise than that. It lends itself supremely to cultivation: at the right latitudes, you can plant a stick of ordinary ginger in your back garden, and the tan or green rhizomes will knobble and seep into the earth. This is a plant we were destined to enjoy.
food  history  culture  cuisine  ginger  rhizome 
november 2010 by coldbrain
Horseradish recipes | Hugh Fearnley-Whittingstall | Food and drink | Life and style | The Guardian
Horseradish is a member of the crucifer family, along with radishes, turnips and mustard. And here lies a clue as to how to tame the monster, harness its fire and turn it into a delicious treat. Many of the foods that benefit from a dab of mustard cosy up to a shot of horseradish like culinary heat-seeking missiles. Of course, it's a favourite accompaniment to roast beef. Creamed horseradish sauce (see today's recipe) is also very good with ox tongue, glazed ham and sausages. With roast pork, try a sauce made from grated horseradish, finely chopped mint, grated apple and sour cream. It's good with fish, too, particularly oily or cured fish, because it cuts through its richness. Try mixing some grated horseradish with cream cheese and chives, then spreading it on rye bread and topping with a generous amount of flaked, smoked mackerel for a quick starter or easy lunch.
recipes  food  salad  horseradish 
november 2010 by coldbrain
Nigel Slater's classic peperonata recipe | Life and style | The Observer
It seems fitting, in the year that celebrates 60 years since the publication of Elizabeth David's A Book of Mediterranean Food, to offer a classic that she helped bring to our notice.This little stew of onions, tomatoes and sweet peppers appeared in more than one of her books. According to the area and whim of the cook, it can also contain potatoes, black olives and garlic. ED uses none of these. (Marcella Hazan adds potatoes.)
recipes  food  peppers  peperonata  tomato  stew  nigelslater 
november 2010 by coldbrain
How to make perfect bolognese | Life and style | The Guardian
The fact is that there is no definitive recipe for a bolognese meat sauce, but to be worthy of the name, it should respect the traditions of the area. There's nothing wrong with a tomato-based beef ragu, rich with garlic and olive oil, except that it's not what, traditionally at least, they'd eat in Emilia Romagna, which is dairy country. As for serving such a hearty meat sauce with delicate spaghetti – well, that is wrong. But it still tastes pretty good.
food  pasta  italian  bolognese  ragu  beef  mince  stew 
november 2010 by coldbrain
Mediterranean diet | Flickr - Photo Sharing!
photography  mediterranean  food  pasta 
november 2010 by coldbrain
Za'atar Recipe - Middle Eastern Spice Mixture Recipe
za'atar  sumac  sesame  recipes  food  spice  blend  middleeast 
november 2010 by coldbrain
Nigel Slater's pear and hazelnut cake, and cinnamon doughnuts recipes | Life and style | The Observer
hazelnuts  baking  cake  nigelslater  recipes  food  cinnamon  pear  doughnuts 
november 2010 by coldbrain
Nigel Slater's classic coleslaw recipe | Life and style | The Observer
Embellish your basic shredded cabbage with a bit of bite and punch
food  recipes  nigelslater  coleslaw  cabbage  salad  carrot  onion 
november 2010 by coldbrain
How to make perfect scrambled eggs | Life and style | The Guardian
How would you like your eggs? What a question. The eternal struggle between what I want – a creamy pile of golden deliciousness – and what I suspect I'll get – a pallid, quivering mess – sucks me in every single time I treat myself to breakfast out. Wimpishly, I generally end up ordering fried instead or, if I'm feeling particularly brave, poached, because nothing brings on a hangover quicker than bad scrambled eggs. Equally, not much beats the lazy, luxurious pleasure of well-cooked ones and, unless you breakfast regularly in smart hotels, they're something best left to slow weekend mornings at home.
scrambledeggs  scrambled  eggs  recipes  breakfast  food 
november 2010 by coldbrain
How to cook the perfect jacket potato | Life and style | The Guardian
Cooking a great jacket potato is more art than science, but you can skew the odds in your favour with a little know-how. What's your technique?
jacket  potatoes  recipes  food  baked 
november 2010 by coldbrain
How to make perfect rice pudding | Life and style | The Guardian
Should they be bland, milky nursery fare, or heavy with spices and booze, as in days of yore? And does anyone really, honestly hate the skin?
food  recipes  rice  ricepudding  desserts 
november 2010 by coldbrain
Savoury muffin recipes | Hugh Fearnley-Whittingstall | Food | Life and style | The Guardian
Savoury muffins are a great way of using up the garden's bounty, too. If you have abundant courgettes, carrots, beetroot, spinach (or even a few handfuls wallowing in the salad drawer, about to expire from neglect), whip them into a batch of muffins. I'm not saying this because it's a good way of ensuring your five a day – though it is – but because grated or puréed vegetables are delicious and help to keep a savoury muffin moist, light and, well, savoury.
food  recipes  baking  muffins  courgette  pinenuts  cheese  bacon  carrot  hughfearnleywhittingstall 
october 2010 by coldbrain
Crumpet, muffin, pikelet and farl recipes | Hugh Fearnley-Whittingstall | Life and style | The Guardian
Crumpets are made from a thickish, yeasty batter and poured into rings. If you don't have rings, make thinner pancakes, or pikelets. Whether they are thick or thin, crumpets or pikelets, toast on the flattened bottom first and then on the holey side, so that maximum butter will melt into the crisp toasted holes. Now all you need is a big pot of tea, a fire and, possibly, a clean shirt standing by.
food  recipes  baking  english  breakfast  crumpets  muffins  pikelets  farls  hughfearnleywhittingstall 
october 2010 by coldbrain
Rhubarb recipes | Nigel Slater | Life and style | The Observer
I can't grow enough rhubarb for my own needs, so I carry the slender stalks, as pink as Blackpool rock, back from the farmers' market. Whatever else I do with it, there is always some that is chopped into pieces the length of a wine cork, tipped into a baking tin, sweetened with sugar, honey or maple syrup, then baked till they are soft enough to take the point of a knife. This becomes a template for breakfast or pudding.
food  recipes  rhubarb  nigelslater  pannacotta  mackerel  desserts  italian 
october 2010 by coldbrain
Atul Kochhar’s chana masala recipe | Recipes - Times Online
My father’s grandmother taught him how to make this stew and I make it 95 per cent the same way. I like to serve it with sliced red onion and green chilli, mango pickle and bhtura, a bread similar to naan.
food  recipes  curry  indian  chickpeas  atulkochhar 
october 2010 by coldbrain
Nigel Slater bakes irresistible biscuits | Life and style | The Observer
For some time now I have been trying to make a decent muesli style biscuit. Something crunchy with nuts and oats but with the same stickiness as a flapjack. Previously I have only managed recipes that crumble into thousands of pieces like a dish of granola or taste like a hamster's cage. At last, this week I got it just right, a biscuit that is tender enough to crumble a little, but well-behaved enough to put in a lunch box. Basically an oat bar studded with everything from sour cherries to pumpkin seeds, scented with treacly maple syrup.
food  recipes  baking  nigelslater  chocolate  cookies  biscuits  hazelnuts 
october 2010 by coldbrain
Sausage fusilli recipe (proper blokes' sausage fusilli) | Main courses
This is a real blokey, gutsy yet simple pasta dish – but saying that, girls tend to like it as well! It hasn’t really got a sauce of any description because all the flavour that comes out of the ingredients will stick to the pasta and that’s enough. I will even go so far as to say that this is one of my top ten pasta dishes! Remember to buy the best sausages you can afford – if you get cheap, dodgy sausages it just won’t work.
sausages  pasta  food  recipes  italian  fusilli  jamieoliver  chilli  fennel 
october 2010 by coldbrain
Nigel Slater's Sunday Breakfast Cakes
A dish that will stand or fall by the quality of the sausages you choose. I prefer a good old-fashioned butcher's sausage with plenty of pepper and herbs in it. A slightly spicy one would be fun, too. The egg is entirely optional, as are any other ingredients you may want to include, like a little crumbled black pudding in the patties or some fried mushrooms or tomatoes on the side. Essentially a breakfast dish, but I have eaten this as a quick supper on occasion, too.
breadcrumbs  food  recipes  weekend  breakfast  sausages  fryup 
october 2010 by coldbrain
BBC - Food - Recipes : Cucumber and mint raita
food  recipes  indian  dips  cucumber  mint  raita  curry 
october 2010 by coldbrain
BBC - Food - Recipes : Naan bread
recipes  indian  food  curry  naan  bread  flatbread 
october 2010 by coldbrain
Hugh Fearnley-Whittingstall's perfect pizza | Life and style | The Guardian
Dan's recipe is foolproof and the dough keeps well, sealed in the fridge, for a couple of weeks. Whenever you feel that pizza craving coming on, simply break off a lime-sized piece of dough and get rolling. Makes eight small pizzas.
pizza  tomato  hughfearnleywhittingstall  food  recipes  italian 
october 2010 by coldbrain
Big Mac: Make Your Own | Recipe | Local Lemons
I’m kind of scared of fast food now. I think I have a right to be. I mean, they put beef in french fries. Seriously. Beef, in French fries. But Big Macs at home, with fresh, local organic ingredients – that’s a cow of a different color. And what could be better than having a party and sharing them with friends?
food  recipes  bigmac  mcdonalds  homemade  hamburger  burger  beef 
october 2010 by coldbrain
Roast squash risotto recipe (with sage, chestnut & pancetta) | Risotto ...
chestnut  pancetta  food  recipes  pumpkin  risotto  squash  jamieoliver 
october 2010 by coldbrain
Nigel Slater\'s five pork belly recipes | Life and style | The Observer
I sometimes think that if I could have only one piece of meat it would be a piece of pork belly. It has everything I look for – crisp skin, chewy fat, tender meat and masses of flavour. It also happens to be one of the cheapest cuts. I often just whack it in a very hot oven, leave it for 20 minutes or so, then turn the heat down and let it cook very slowly. Sometimes I leave the ribs in, other times I get the butcher to bone and skin it. A real carnivore's cut, this one – wonderful with masses of steamed greens at its side.
food  recipes  pork  belly  roast  nigelslater  rilettes  ribs 
october 2010 by coldbrain
Lamb shoulder with purple-sprouting broccoli: Recipes: Good Food Channel
Theo Randall makes Italian-style roast lamb with rosemary, olives, anchovies and garlic
food  recipes  theorandall  italian  roast  lamb 
october 2010 by coldbrain
couscous salad recipe: Recipes: Good Food Channel
Jun Tanaka’s salad makes a great accompaniment to a Moroccan-style stew or is perfect on its own as a light summer supper
couscous  salad  food  recipes  summer  party 
october 2010 by coldbrain
swissmiss | sushi etiquette
sushi  etiquette  food  culture  illustration  japan  chopsticks 
october 2010 by coldbrain
The Best Thing I Ever Done HQ on Vimeo
Hailed as the “godfather of Brooklyn pizza,” for forty five years Domenico DeMarco, Italian émigré and father of seven, has been slinging pizzas in his legendary corner shop, Di Fara. Employing five of his children, Dom works tirelessly from morning until night hand crafting each and every pizza himself while his kids take orders and manage the mob of devoted pizza aficionados. The Best This I Ever Done is a portrait of DeMarco and his beloved pizzeria, an exploration of his rise to fame and an ode to pizzaioli who take their time to 'make it right.'
inspiration  video  nyc  pizza  brooklyn  food 
october 2010 by coldbrain
Student cooking: the recipes | Life and style | The Guardian
Cheap and delicious recipes for student gourmets from some of the country's top chefs, including Gordon Ramsay, Hugh Fearnley-Whittingstall and Jamie Oliver
food  recipes  cooking  frugal  cheap  inexpensive  macaroni  cheese  fajitas  balti  curry  haddock  pie  shepherds  lentils  soup  pasta  thai  frittata  pavlova  chicken 
october 2010 by coldbrain
How to make perfect Thai green curry | Life and style | The Guardian
We've grown to love Thai green curry as a spicy comforter, but with some fresh ingredients and a little care you can remind yourself of how the affair began. What's in yours?
food  recipes  cooking  thai  green  curry 
october 2010 by coldbrain
The Secret Ingredient for the Best Stuffed Bell Peppers - Food Media - Top Stories - CHOW
Stuffed peppers are so easy that I'm going to give you a wing-it recipe. Substitute at will. Nice additions might be finely chopped raisins, olives, capers, hard-boiled eggs, grated zucchini, or cheese.
beef  recipes  rice  vegetables  food  peppers  stuffed 
october 2010 by coldbrain
Why do we eat chilli? | Jason Goldman | Science | guardian.co.uk
Chillies burn our tongues, make our eyes water and bring us out in a sweat. Jason Goldman looks at a peculiarly human form of masochism
chilli  psychology  food  heat  pain 
october 2010 by coldbrain
Rosemary recipes | Hugh Fearnley-Whittingstall | Food | Life and style | The Guardian
Look, I'm delighted that rosemary flourishes in my garden. I use it so frequently, tucking it in and under game birds, lamb joints and whole fish when I roast them, chopping it into marinades, adding it to stews and scattering it over foccacia (see today's recipe). Picking a branch and rubbing my fingers along its tough, glossy leaves to release their bracing, pine-y scent is sometimes all it takes to perk me up in the middle of a busy day. So I care nothing for the old saying that where rosemary flourishes, the woman of the household rules.
rosemary  bread  food  baking  hughfearnleywhittingstall  focaccia  recipes 
october 2010 by coldbrain
Fennel recipes (Roast breast of lamb with fennel salt)
With autumn comes rich food. Sometimes too much of it. When I feel as if I've been on a binge that would do a Borgia proud, I often long for something a little more bracing, cleansing even, and that's where fennel comes in. Ah, sweet fennel, Foeniculum vulgare var. azoricum, or Florence fennel, to be precise. My own lightbulb moment, if you like.
food  recipes  fennel  soup  lamb  roast 
october 2010 by coldbrain
Pasta: Amazon.co.uk: Theo Randall: Books
The first cookbook from the man who was head chef at the River Cafe for 10 years
books  food  pasta  italy  theorandall 
october 2010 by coldbrain
Red cabbage recipes | Hugh Fearnley-Whittingstall | Food
Red cabbage is like beetroot, and not just because it's purple. It's the victim of a swath of cultural prejudice – and I suspect there is quite a big overlap with the anti-beetroot brigade. It seems some shoppers and cooks are just plain purplist…
red  cabbage  autumn  hughfearnleywhittingstall  food  chestnuts  recipes 
october 2010 by coldbrain
The Geometry of Pasta: Amazon.co.uk: Jacob Kenedy, Caz Hildebrand: Books
There are said to be over 300 shapes of pasta, each of which has a history, a story to tell, and an affinity with particular foods. These shapes have evolved alongside the flavours of local ingredients, and the perfect combination can turn an ordinary dish into something sublime.

The Geometry of Pasta pairs over 100 authentic recipes from critically acclaimed chef, Jacob Kenedy, with award-winning designer Caz Hildebrand’s stunning black-and-white designs to reveal the science, history and philosophy behind spectacular pasta dishes from all over Italy.
books  pasta  cooking  food  italy 
october 2010 by coldbrain
Nigel Slater's classic spaghetti alla puttanesca recipe | Life and style | The Observer
This quick supper dish should be salty, piquant and hot. The saltiness comes from anchovies and olives; the piquancy from the tomatoes and the effect of the capers; the heat from dried chilli flakes. Spaghetti puttanesca is not a genteel dish – it should in fact be a little coarse and the flavours should explode in the mouth. It is the best of all standby dishes, ready in minutes and made from ingredients you probably have.
puttanesca  spaghetti  cooking  food  italian  pasta  tomato  nigelslater  recipes 
october 2010 by coldbrain
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