Q: I was wondering whether you or your readers could advise me on any food blogs by bloggers that have gone from being food enthusiasts to actually opening up their own restaurant, cafe, bar, or bakery, and blogged about their trials and successes? I would love to read about something like this.
Sent by Kim
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We know Popeye loved the stuff, but the question is: why spinach? The answer, it turns out, all goes back to one little mistake.
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Gluten free / dairy free triple mint brownies by mlierman on Friday, July 5, 2013
July 4th was yesterday, but picnics will continue all through the weekend. And then there’s the beach getaway, and the family reunion, and what all that adds up to, basically, are lots more opportunities to eat corn on the cob. We just learned the most interesting trick for cooking corn on the cob for a crowd — have you ever heard of “cooler corn”?
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Summer is in full swing with parties taking to patios, porches, and parks from coast to coast. Don’t want to show up empty handed, but also not loving the idea of hanging out near a hot stove before your next soirée? Here’s the perfect fix: offer to bring the drinks instead! Whether you’re headed to a picnic or BBQ, this simple summer cocktail is perfect for a happy hour on the go.
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4.75 / 5 Stars | 4 Reviews
by ROSEMC91
“A sweet and tangy onion relish that can be used as you would most any relish. Great on subs and cooked into cornbread.”
by Sarah on Thursday, July 4, 2013
Happy Independence Day! (And to our visitors from outside the U.S., happy Thursday!)
All across our great country today, patriotic folks will be slipping into swimsuits, cracking open cold beers, and firing up their grills. But just in case you didn’t get a menu planned in time, these splendidly simple grilled sausages with their trio of dipping sauces have you more than covered.
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If you’re just craving a classic Caesar, here’s a clean, refreshing style of Caesar dressing without egg, so it emphasizes the garlic, anchovy and lemon instead of hiding them behind a mayonnaise mask. Make a batch and keep it for a week’s worth of homemade dressing. Leave the cheese out for a great meat marinade.
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