You don't have to use a cast iron pan for this - dedicated pizza pans, cake pans that you don't mind ruining, or a nonstick skillet will work just fine. You'll end up with more sauce than you need, which can be stored int he fridge for up to a week. Eat it with pasta, or more pizza! For best results, do not use pregrated cheese. It won't brown or melt properly.

Baking just about anything in a cast iron skillet is bound to be pretty great and this Tomato Cobbler from Lisa Fain's The Homesick Texan Cookbook is no exception. Taking inspiration from those great summer fruit cobblers, Fain wondered why she couldn't apply the same technique to a savory side—and so this fantastic summer cobbler was born.
In layman's terms, this is really just a skillet-ful of cornbread batter dotted with a quick, spicy salsa fresca made of blanched tomatoes, lime juice, cilantro, garlic, and jalapeño. Baked together in a cast iron skillet, the batter bubbles up while the tomatoes sink down, making a lovely golden skillet full of custardy, corny, tomato-y goodness. You could serve this a lovely late summer side but it's the kind of dish that's good enough to deserve the spotlight accompanied by a simply dressed salad.

If there is one dish that's common through the extreme diversity of Indian cuisine, it's daal (lentils). Rich and poor, festival fare or frugal meal, it's the great leveller of Indian food.
In India, the word daal refers to the lentil as well as the finished dish. There are about five or six commonly used daals and countless dishes that we create out of them.
In fact, so popular is daal in Indian cuisine that the term daal-chaval (lentils and rice) is commonly used as a synonym for food.
For most of vegetarian India, it is a vital source of protein. And a dish that finds its way to the table every day, sometimes for all three meals. We also love to cook our meats with lentils. And some delicious, robust dishes emerge from this wonderful pairing.
Its mild, understated nature makes daal a blank canvas of sorts, for the various regions of India to embellish in their own unique way. In fact, there are so many ways to make daal; so many combinations and cultural variations that it could take you a good part of the year to eat your way through them all, without a hint of routine setting in.
A simple starting point to the world of daals is the daal tadka.
To give a dish a tadka is simply to temper it with ghee (clarified butter) and spices. When the spices enter the hot ghee, they infuse their rich flavors into it. This heady, perfumed oil is then poured over the daal where it spits and sizzles quite dramatically as it permeates the calm yellow concoction.
The heady aroma and the wild hiss and sputter of the tadka is kitchen theater at its best. And the main act, you will soon discover is worthy of many encores.

If you find yourself in the position of having too many leftover potatoes and not enough gravy, these simple cakes makes a quick crisp brunch. As they cook, the potatoes and cheese tend to get soft, so be gentle when flipping. A bloody mary and couple of potato cakes will surely take the edge off any sort of post-holiday drowsiness.

This is shorshey macch, a great fish dish full of the flavours of Bengal

I wanted to make a nice fluffy roll, but with some fiber, and I wanted to go the no-knead route because it's so easy and convenient.  I couldn't find a suitable recipe in any of the six no-knead bread books that I own, or even online, so I "winged" it.  I kept it simple, using a combination of unbleached white flour with wheat bran for added fiber (without cutting down on the "fluffiness"), and using soy milk for most of the liquid, because soy acts as a "dough conditioner", making light, soft breads.  (I already know that the no-knead method allows the dough to develop exceptional flavor and gives strength to the gluten the way kneading ordinarily would [see the following posts for more info: 1.), 2.), 3.)].)  The hazelnuts add an elegant touch.

Well, it turned out to be a great success (not one left!) and I'm happy to share the recipe with you-- these rolls would be great with just about any holiday dinner.

You can put the casserole together ahead of time and bake it just before serving. Start with it at room temperature, if possible, and bake it long enough to be sure it’s heated through. If it starts to get too brown on top, cover it with aluminum foil until it’s hot.

On a cool crisp day there is nothing better then enjoying a delicious comforting stew with a savory earthy flavor. This  stew has a fragrant curried aroma which fills the air making for a warm and comforting atmosphere. The spiced curry sauce is excellent combined with the slightly sweet coconut milk. The crisp vegetables coalesced with the soft red beans served over a bed of fluffy white rice makes for one scrumptious dinner!

This is the ideal recipe for someone with no time, simply prepare vegetables, add all ingredients to crock pot, and then your free to enjoy your day. Come back in a few hours and be welcomed to a fragrant kitchen with a delicious hearty stew ready to be enjoyed

I absolutely love veggie burgers but never once have I attempted to make them myself. However with the lack of organic and vegan options offered at the nearby grocery store here in Orlando I soon grew frustrated of the tasteless soy burgers (the only vegan option) that stocked the store shelves, therefore I decided to try making my own version of veggie burgers using a melody of my favorite ingredients and spices.

The delicious blend of southwestern flavor paired with the the creamy pureed black beans make for an exquisitely flavorful veggie patty. Plus adding the cornmeal to the mixture also helped to give these patties a crispy texture once baked.


This healthy recipe is extremely easy to follow there's not too much prep work involved and with a variety of alternative add ins you can really create a delicious vegetable burger catered specifically to your taste.

aria2 is a lightweight multi-protocol & multi-source download utility operated in command-line. It supports HTTP/HTTPS, FTP, BitTorrent and Metalink. aria2 has built-in JSON-RPC and XML-RPC interface. You can manipulate aria2 via these interfaces.

I absolutely love veggie burgers but never once have I attempted to make them myself. However with the lack of organic and vegan options offered at the nearby grocery store here in Orlando I soon grew frustrated of the tasteless soy burgers (the only vegan option) that stocked the store shelves, therefore I decided to try making my own version of veggie burgers using a melody of my favorite ingredients and spices.

The delicious blend of southwestern flavor paired with the the creamy pureed black beans make for an exquisitely flavorful veggie patty. Plus adding the cornmeal to the mixture also helped to give these patties a crispy texture once baked.

This healthy recipe is extremely easy to follow there’s not too much prep work involved and with a variety of alternative add ins you can really create a delicious vegetable burger catered specifically to your taste.

Multisite is a powerful new feature that arrived with the release of WordPress 3.0. It allows website managers to host multiple independent websites with a single installation of WordPress. Although each “website” in a network is independent, there are many ways to share settings, code and content throughout the entire network.

Bobby’s Lighter Mushroom Burger

Creamy Corn Chowder

Couscous with Mushrooms

Potato Casserole

Cajun Seafood Balls

Coconut Fried Shrimp with Dipping Sauce

Crab Cakes

Crab Hushpuppies

Crab Stuffed Mushrooms En Croute

Lobster Club Sandwich

Potato Soup with Shrimp

A tasty and healthy main course.

Shrimp are a great go-to for lowfat protein. Opt for those farmed in the United States: Foreign farms use potentially harmful antibiotics and chemicals.

Low light conditions are always a challenge for the indoor gardener, so help is here: check out this list of low light plants that will survive (and sometimes thrive) with the least amount of light.

Nava writes, “There are no words to describe this recipe other than ‘a deep dish of absolute comfort.’”

Lo uses saikyo white miso, a very mild and slightly sweet soybean paste, but any white miso works well in this sweet-and-spicy dish. The brightly flavored sauce makes a great dressing on simply prepared seasonal vegetables. Scallops would also be a good choice.

It’s that time of year when tomatoes are about to say farewell, and I’ve been eating them as often as I can. One of my favorite meals with said tomatoes is a batch of entomatadas.

If you’re not familiar with entomatadas, they’re like enchiladas—rolled tortillas filled with cheese, chicken or beef, and covered in a savory sauce. But as the term enchiladas refers to the chile sauce that covers the tortillas in that dish, the term entomatada refers to the tomato-based sauce that covers the tortillas in this dish.

The last time I had entomatadas in Texas was at a Mexican cafe in downtown Victoria called Mi Familia. There was a chalkboard outside that listed the specials, and in big letters was the announcement they were on offer that day. While I’d never eaten at that restaurant, when I walked inside it was bright, cheerful and smelled heavenly. I knew it would be good.

Baked Spaghetti.

Shrimp Salad Sandwich.

Scallop Burger Sliders with a Cilantro-Lime Mayo.

Shrimp and Scallop Lasagna.

Textastic is an advanced code editor for iPad with rich support for syntax highlighting, (S)FTP and Dropbox.

A script for deploying Wordpress sites. Not as clever or as sophisiticated as capistrano; not terrible.

Do you struggle to lose weight and get fit?

Here’s what I hear from 90 percent of my female wellness coaching clients: “I was thin when I was a teen, then I put on weight when I went through a divorce/when I hit 30/when I went through a stressful time at work — and now I’m 20 pounds overweight. No matter how hard I try, I can’t seem to lose the weight.”

When I ask them why they want to lose weight, they say that they want to look good in their jeans, or want to weigh what they did when they got married, or have to pare pounds for an upcoming reunion. They have strong motivators and definite numbers they’re trying to reach, which are key to making lasting change.

Creating a grid is typically one of the very first things you do when starting a design comp. After all, it provides the basic structure on which the rest of your design will lie. In this article, we’ll provide two different methods for efficiently establishing a grid. These methods enable you to quickly and smartly form a grid so that you can spend more time designing.

September 8, 2008 was an important date in the world of self-improvement writing. Yet almost no one knows this.

To understand what happened on this date we should return, briefly, to 2004 — the early days of blogging. It was then that a web programmer named Merlin Mann stumbled onto a powerful formula: blogging about becoming more productive. He called his site 43 Folders, a tribute to the tickler file from David Allen’s Getting Things Done system.

43 Folders’ timing was good. A new generation of tech-savvy knowledge workers needed help navigating a work environment defined by information overflow, and Mann offered them a tantalizing promise: with the right combination of high-tech productivity tools, you could find your way into a utopian state where work becomes effortless.

Creating WordPress tutorials is a fantastic way to help build the WordPress community and to increase your Web traffic. That’s no secret. Just Google “wordpress tutorial” and you’ll see hundreds of results. The complete novice will find scores of well-written tutorials clearly demonstrating the basics of the WordPress dashboard and of activating the default template, in simple jargon-free language.

Kushari is a simple yet healthful dish of pasta, rice and lentils widely sold in small Egyptian restaurants and roadside stands. With its full complement of protein, a spicy topping of tomato sauce and crispy fried onions, kushari is often considered the Egyptian national dish.

I have Egypt on my mind. While Egyptians have risen up like a tsunami that will not abate until it has destroyed the Mubarak regime in its wake, all I can do is follow the news. While history is being made on the streets of Cairo and Alexandria, all I can do is write about my favorite Egyptian street food. But Egypt is also on my mind for another reason. The pictures below are from three weeks ago when my Egyptian friend Yasmin invited a few of us to lunch to learn how to make Koshary just a few days before she was about to leave for Egypt for a month-long vacation.  A few hours ago, she posted a quick note on Facebook to let us know that she is fine. Relieved, it struck me how today events around the world affect me in a much more personal way than even ten years ago. And in my small way, writing this post inexplicably makes me feel closer to the people of Egypt.

Koshary is one of the ultimate street foods. Just like Egyptians from many walks of life have come together to create the perfect storm of a protest, the many layers in this humble dish come together to make a very satisfying dish. It is affordable, filling and fairly healthy though loaded with carbs. While the various ingredients take time to assemble, it is simple to make. Rather than the pyramids or the sphinx, this dish is one of my favorite things from my trips to Egypt.

There are many recipes for Koshary and some include toppings that others don’t. It is up to you to decide which of the toppings to include although I highly recommend keeping all of them. Koshary is typically served with a tomato sauce and a garlic sauce. Yasmin combined the two sauces for ease. This recipe serves 4. The various ingredients could be prepared ahead of time and brought to room temperature or warmed before serving.

MySQL's latest InnoDB engine can now do extensive, high-performance, full text search. A quick primer delivers all the goodies

If you have ever photographed a high contrast scene, you know that even the best exposure will typically have blown out highlights and flat shadows. The solution is High Dynamic Range (HDR) Photography processing:
› Take multiple photographs at varying exposure levels
› Merge the photos into an HDR image that reveals highlight and shadow details
› Adjust the settings to get the look you want: from natural-looking with Exposure Fusion to painterly or surreal with Tone Mapping

Tikka Masala is a famous Indian dish usually served with chicken, but for a twist on this classic dish, it can be adapted for vegetarians by using Clawson Paneer cheese. The texture and buttery flavour of the Paneer really compliments the lightly spiced, tangy tomato sauce for a tasty meal with a fusion of flavours. Anjum Anand reveals how to best to serve the dish: “The Paneer Tikka Masala is a great dinner party meal that both vegetarians and non-vegetarians love and is best served with rice or Naan.”

Paneer Pizza

Sweet Red Chilli Paneer

This unique dish is a quick nutritious, filling and really satisfying one pot meal. You can use lots of vegetables in this recipe, Anjum suggests aubergines, broccoli, peas or even mango or lychees if you like fruitiness in your curries but you can use whatever you have at home. Anjum gives her top tip for making this curry: “The staple food in this dish is Clawson Paneer cheese, but if you buy a good quality red curry paste and coconut milk, the rest is easy. You can also make the curry without the noodles and serve with Jasmine rice.”

Rice can sit on the sidelines sometimes, acting as a starchy support. Not so in the case of biryani. Baked with all sorts of sweet, heady aromatics as well as deeply caramelized onions, this Shrimp Biryani from The Food52 Cookbook by Amanda Hesser and Merrill Stubbs makes a main event out of delicate basmati rice.
The rice is soaked (a great trick for cutting down on cooking time) then tossed with a bright green chile-ginger-cilantro paste, then baked in the oven until cooked through and just a little crusty on the bottom. Shrimp rubbed with turmeric and salt are briefly sautéed, coated with that same bright green chile paste and spooned over the cardamom scented rice.
It's a lovely plate, full of all sorts of exotic spices that pop up in each bite—heat from the serrano chiles and black pepper, warmth from cinnamon and cloves, and bright bursts of ginger and cilantro.
If you're looking to add more to the dish, a vegetable-heavy yogurt raita works quite nicely, balancing the heat and adding a welcome creaminess.

InDesign is a powerful design program with so many tools and features it can a bit tricky to find a topic to begin with. With this in mind, we’ve put together a collection of beginner guides on various InDesign topics like the best way to create a new document, how to import text and images and even useful advice on what to do when a document is corrupted and how to make comments and track changes. Work your way through the guides and you will be well on your way to mastering InDesign.

In this tutorial we will show you how to create a custom stitched text effect for an iPad Wallpaper.

Corn fritters can be served as a main course, as an accompaniment or you can make mini fritters for a pre-dinner snack

Who doesn't love Monkey Bread? Think of this gooey pull-apart sweet as part cinnamon bun and part Dunkin' Munchkin'. Recipes for Monkey Bread first started popping up in women's magazines in the 1950s, and although there's much speculation about the origins of its intriguing name, I haven't found one yet that I actually believe. No matter. Like Will Shakespeare said, "A rose by any other name would smell as sweet." Even if Monkey Bread were called Hippo Bread, it would still taste just as seratonin-inducing and comforting. What's not comforting is the fact that most Monkey Breads are made using....shudder!... refrigerated, store-bought biscuit mix and more butter than a Paula Dean buffet.

My first cookbook, The Urban Vegan, included a recipe for Deconstructed Monkey Bread. I created it because, although I love all the flavors of Monkey Bread [cinnamon, sugar, sticky caramel], I don't always have time to wait around for the yeast to rise, and frankly, sometimes, I just can't always be bothered. But yesterday's untimely snowstorm inspired some extreme kitchen lingering. So I set out to further "healthify" and veganize a traditional yeasted Monkey Bread recipe that I spotted in Cooking Light.  While this baked, my loft smelled much more fragrant than a candle shop. I'm sure the neighbors were jealous.

Nate Tate and his sister Mary Kate Tate (yes: their real names!) are the authors of a brand new cookbook, “Feeding The Dragon,” that documents their travels around China (nine regions, 9,700 miles) and the recipes (100) that they collected on their journey. I first encountered the book when they asked me to write a blurb for it (look for me on the back cover); I didn’t know what to expect when they sent it my way. But what this book contains is the real deal: authentic recipes, impressive photography, and real world stories of making one’s way around China. (Don’t miss the episode where they’re chased by feral dogs, pg. 69.)

Spicy Babycorn is a delicious appetiser. It can be eaten as it is or dipped in Sweet Chilli sauce. This crunchy dish is easy to make and thus can be made for any home parties / small gathering.

It's the 2nd Big Vegan Potluck day and I chose to make the Armenian Red Lentil-Apricot Stew with Sesame Rice.  I love Armenian cooking and this sounded like a lovely blend of sweet and savory.  The ingredients for the stew are so colorful!

Photoshop users often want to create unique and interesting text effects to take their work to the next level. Photoshop has plenty of potential here, and fortunately there are a lot of great tutorials out there that lead you step-by-step through the process of creating amazing text effects.

Whatever type of website you operate, its success will probably hinge on your interaction with your audience. If executed well, one of the most effective tools can be a simple email.

WordPress users are in luck, since WordPress already has easy-to-use and extendable functions to give you a lot of power and flexibility in handling your website’s emails.

In order to create our own system, we will be doing four things. First, we will create a nice email template to use. We will then modify the mailer function so that it uses our new custom template. We will then modify the actual text of some of the built-in emails. Then we will proceed to hook our own emails into different events in order to send some custom emails. Let’s get started!

I was sold on this recipe from Into the Vietnamese Kitchen the moment after I read the first step. That's where author Andrea Nguyen describes watching the "whirling blizzard" of lemongrass in the food processor as it transforms from chopped stalks into a "fine, fluffy mass." Sure enough, the lemongrass puffs up sort of like cotton candy, before eventually turning into a paste when you add the onion and ginger. Theatrics aside, it's really just a fragrant base for a dish that is far more comforting than I had expected.

But I suppose that is what happens when you combine chicken thighs, coconut milk, and potatoes. Nothing is too dominant in the mix. In fact, instead of lemongrass, the first thing you'll notice is the curry powder. The recipe calls for a Madras blend or a Vietnamese-style one, but that's up too you. Regardless, a squeeze of fresh lime juice at the end helps to wake everything up.

Fresh Ricotta

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crofflr collects all unread articles from your personal reading list and converts them into a Kindle™-compatible text version. Deliveries are scheduled on a weekly basis.

HTML5 features appcaching, a way to make your web sites and apps work offline, and to increase their performance as well.

To learn more about the HTML5 appcache, read our comprehesive overview to get you started.

Sometimes for FIAF recipes, I have a very distinct idea of what to make. Like, Celeriac Remoulade. I pace and puff and pout my way around a supermarket, hunting for the celery roots that are never going to be found, because they're not in season. This week, I did as the French do (probably very appropriate given the nature of this column), and just wandered the produce aisle, looking for something to strike my fancy.

And I found them. Baby leeks.

They've been trendy for a while, which is not something you say everyday about leeks.
My flavor inspiration came from Thanksgiving stuffing; the onion and thyme action is in each salty bite. I do a quick blanch on the leeks, then toss them with olive oil and whole thyme leaves and a bit of nutty Parmesan, then put them into a hot oven to have everything crisp and crumble into each other. The result is such a beautiful, unusual side dish, full of soft, mellow onion flavor, and charred, woodsy strands of thyme, and nutty, salty Parmesan.

2011 Session documentation.

Home-made tomato sauce, salami and cheese add flavour to three different breads in Paul Hollywood's quick and easy snack

Gundeep and Romy Gill show you how easy it is to make these classic flatbreads

Speedy, spicy and really special, this easy supper dish from Rose Prince is sure to become a favourite

This easy, cheesy bread from Paul Hollywood makes a fabulous snack and a truly tasty accompaniment to all manner of meals

This is a quick and lower-fat version of a dish called "Praram", which is usually made with chicken (sometimes even with pork), but often with tofu.  Some cooks add other vegetables, such as red pepper, baby corn, water chestnuts, green onions, etc., but I have kept it simple. It's one of my go-to dishes when I'm in a big hurry to get dinner on the table.  It didn't make the cut for World Vegan Feast, but it's a favorite of ours nonetheless and has been enjoyed by many an omni visitor, too.

Republished with kind permission from Ferns'.

The perfect way to make use of the Sunday Roast left-overs (and to get the kids to enjoy their sprouts!). Could become a favourite Monday night tea.....

Fresh mushrooms tossed with onion and red pepper with a touch of spice. Light and delicious, and easy to prepare, this can be served as a side dish or as a quick snack. Enjoy with a chapatti, tortilla wrap or even a Naan: it's truly sensational.

'Bhajee,' the word, is often misunderstood as meaning deep fried as in 'onion bhajee' but the true description would be a fairly dry dish cooked in oil with onion and light spice.

This dish is best cooked in a stir fry pan (non-stick if available) accompanied with a lid.

Tandoori: Chunks of Meat, Fish or Vegetables marinated in spices and yoghurt, then skewered and cooked in a Tandoor Oven, under a grill or on a barbecue.

Tandoori dishes are often served as a starter or as part of a mixed grill.

This particular dish has to be left to marinate for at least 3-4 hours in the fridge (covered) before cooking.

Potato and cumin along with dried Fenugreek Leaves or Kasuri Methi is a simple yet aromatic combination.

This particular curry can be served with chapatti or dosa. Slightly mashed form makes a good stuffing for sandwiches for picnics/lunchbox as it can stay long unspoilt.

It is a practical 'quick fix' when you have some unexpected guests at home. So prick your fork into potatoes to enjoy it as a snack or as a side dish!

As the name states, the shape of the bean makes its name as kidney bean. It's a highly nutritious bean and can be consumed easily when made delicious. Red kidney bean curry is a traditional north Indian dish served with plain rice and salad. The bean is cooked in tomato gravy along with other spices. This serves as a satisfying rich curry for the winter!

Potatoes and fresh peas in gravy form also commonly known as Aloo Mutter is a famous Indian side dish. This can be eaten as a brunch, lunch or even dinner with any Indian flat/fried bread. When you are in a hurry and want to make something speedy and scrumptious this is the dish you can opt for!

Chole and Baturas, or Pooris, is an ultimate dish when served piping hot with some freshly sliced Onions. Here the Chickpea is cooked in Spicy Tomato Gravy. This recipe is surely the best one to serve a satisfying meal for a large crowd.

Potato and Green Pepper Curry is a best one when you want something spicy in a jiffy. This goes well with Rotis/Tortillas. Potatoes and Peppers in their crunchy form are so tempting that one can eat them as it is without any accompaniment☺! Yep you could always be innovative - maybe line them up in skewers

This is quite a popular North Indian style dish. It can be prepared for just a simple meal or on any special occasions. Surely it's going to be a feast for Cheese lovers - why not try it in your home?