cucumber crunch salad with tofu
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Is it too hot to cook? Does the thought of even turning on the microwave
feel like it might tip you too close to the surface of the sun? We are long
over...
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Nicoise Tuna Salad Recipe - This Nicoise Tuna Salad Recipe is my version of a famous salad from the south of France, and this classic salad doesn’t need potatoes! And this perfect m...
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Inari Sushi (Fried Tofu Pocket Sushi) - Sweet, savory, and endlessly satisfying, inari sushi is a beloved Japanese dish made by stuffing vinegared rice into pockets of seasoned fried tofu calle...
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Ranchero refried beans - A friend of mine who recently gave up red meat was lamenting she wouldn’t be able to enjoy beans anymore. She said, “How can beans taste good without beef ...
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Cherry Smoothie - This cherry smoothie recipe is the result of being elbow deep in cherry season. I've tripled-down on all things red here - cold-brewed hibiscus water (ea...
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paris book event – june 29, 2025 - Join me and my friend Jane Bertch in Paris on Sunday, June 29th, for a booksigning event from 3pm to 4:30pm at La Cuisine Paris at 78 Quai de l’Hôtel de Vi...
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Quinoa Salad with Grilled Vegetables - [image: Gorgeous gluten-free quinoa with grilled vegetables- perfect summer fare.] Beautiful Quinoa Salad with Grilled Veggies. But first a note--- ...
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Roasted Rhubarb Salmon – Makes a Much Better Sauce than Sword - I grew up around a lot of rhubarb. It grew around my grandparent’s home, but other than enjoying the occasional strawberry rhubarb pie, most of my experien...
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Real Japanese Cooking is coming - Real Japanese Cooking is coming Announcing a brand new cookbook, Real Japanese Cooking. Filed under: site news real japanese cooking Keep reading Real J...
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Hello world! - Welcome to WordPress. This is your first post. Edit or delete it, then start writing!
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Wellness Check - The bloggiest thing I could possibly do is to apologize for being away for so long. Gift guide aside, the last time I wrote to you it was about mediocre fi...
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Grilled Octopus - When we started researching Grilled Octopus recipes, it was interesting to find so many that claimed to be easy. There isn’t anything easy about cooking...
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Ruhlman's Pea Soup - This is a fabulous, cold-weather soup, and easy too. Cook bacon, carrot and onion, add peas and water and simmer for 45 minutes. That's basically it. The...
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Sous Vide Lobster Tails - [image: Sous Vide Lobster Tails] I love lobster and although it’s pricey, it’s worth the splurge when entertaining or celebrating a special ocaasion. As a...
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Sticky Fig-Blueberry Crisp with Goat Cheese Whipped Cream - fig and blueberry crisp is a wonderful Summer treat The post Sticky Fig-Blueberry Crisp with Goat Cheese Whipped Cream appeared first on White On Rice C...
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Sassy Strawberry Sorbet - When strawberries are season (like they are now), you have a few options. Option one: eat them raw. Option two: eat them raw dipped in homemade whipped cre...
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Blueberries and Cream Bread Pudding - [image: Blueberries and Cream Bread Pudding] Blueberries are delicious when they are in season, jammy with a deep sweetness that you don’t always find in ...
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Foolproof Chocolate Fudge - In my new cookbook, New England Desserts, I have a recipe for old-fashioned chocolate fudge made with pure sugar, butter, and cream (and chocolate, of cour...
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Hazelnut and Caramel Cookies - [image: Hazelnut and Caramel Cookies] These cookies couldn’t be more different than the way they started out. First they were the hazelnut thumbprint cooki...
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How to Use Bean and Legume Pasta - Much as I love pasta, I’m not sure it loves me. Last year my carb-heavy comfort food diet led to some weight gain so I looked into low carb pasta as an a...
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Time to Brag {Recipe: Mom’s Best Angel Food Cake} - Mom’s Best Angel Food Cake recipe is what my mom has used for birthday cakes through the years. Nothing beats this light and fluffy angel food cake! This...
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Yogurt Cake Recipe - Buy Clotilde's latest book, The French Market Cookbook! Gâteau au yaourt Maxence is a big advocate of the adage “if it ain’t broke don’t fix it”. In othe...
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This Saturday’s Recipes by The Pioneer Woman - This Saturday is a brand new episode of “Home Sweet Home” on Food Network. My kids are helping me shoot it, my production company in the UK is editing it t...
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How to Fry an Egg Perfectly Every Time: A Complete Guide - Here's how to fry an egg perfectly. No more chewy or overcooked whites! The post How to Fry an Egg Perfectly Every Time: A Complete Guide appeared first...
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Leftovers à la française - In the family, we rapidly nicknamed my mother “la reine des restes” (the queen of leftovers) because she’d make a point of keeping every scrap of food, kee...
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Classic Deviled Eggs - This easy classic deviled eggs recipe uses real mayonnaise and one special secret ingredient sprinkled on top will make these disappear as fast as you can ...
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Edwin van der Sar Sebut Manchester United Kehilangan Karakter - Edwin van der Sar meminta manajer Manchester United untuk segera membangkitkan motivasi para pemain. Manchester United mengundang perhatian dari para manta...
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For the Man Who Has Everything - For the man who has everything, it’s nearly impossible to think of the perfect birthday gift. I’ve been getting birthday gifts for one of my oldest friends...
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Top Tastes of 2018 - A recap of some of my favorite tastes and experiments in 2018. Check out my last taste recaps in 2016 and 2014. Top Mind-blowing and changing taste: Vegan ...
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morning beauty routine – olga massov - Unlike with clothes, if I had unlimited funds, which I don’t (thanks, cost of childcare!), I’d be spending all of my pennies on skincare and beauty product...
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Indian Instant Pot Butter Chicken – Impress Yourself with this Easy Recipe - Imagine being able to make the most tender, moist, and flavorful Butter Chicken from the comforts of your home. With millions of Instant Pot chicken reci...
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6 Goals for a New Restaurant Consultant - If you're wondering where to start as a restaurant consultant, here are 6 steps to getting your business going.
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Hello world! - Welcome to WordPress. This is your first post. Edit or delete it, then start writing!
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Greek Yogurt with Candied Carrots — Karamanlidika inspired - And then there was dessert. A Greek yogurt topped with candied carrots, that tasted unlike anything I have had before.
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Personals history - I moved to San Francisco in 1991. At the time, I was freelancing in theater, doing sets and props. The work was sparse, and the pay was abysmal, but San Fr...
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TOP 10 highlights from my trip to Australia in January 2017 - I'm a slow girl, a typical northener, you see. Back in January I had the opportunity to visit Australia, courtesy of the Australian winemaker, *Jacob's ...
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Friday Farm Photos: Have a Long Eared Weekend. - Any plans this weekend? We watched *this great movie* last night (which we somehow didn't realize was produced and directed by Clint Eastwood until after ...
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Keeping up - For readers who would like to keep up with my second act as I build my volunteering life, I'll be posting updates about my progress on my blog Lydia Likes ...
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Smoked Oysters - Delicately smoked oysters are a fantastic appetizer or snack, and are great on pasta. The post Smoked Oysters appeared first on Hunter Angler Gardener C...
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Everyday Dorie: Waffles! With Smoked Salmon Inside and Out - I love sweet waffles bathed in pure maple syrup as much as the next bruncher, but I also love the flip side, the savory side of waffles. Waffles are so ba...
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Talking Trash: Blackberry and Buckwheat Scones - - Scones are sort of a brunch band-aid for when you and someone in your group has been involved in a shadowy game of throwing shade. A peace offering, o...
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Creating a Healthy Food LIFESTYLE - What’s holding you back from turning your healthy food choices into a total health lifestyle? I have some ideas for you here…
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White Nectarine and Purple Basil Mini Cakes - [image: White Nectarine and Purple Basil Mini Cakes] We grow and encourage many flowers within our vegetable patch to attract the bees and beneficial insec...
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Spicy Ginger Roast Turkey With Sweet and Sour Gravy - We don’t do paid posts on Three Many Cooks, but we will happily use our platform to get the word out about books or products we believe in. Tomorrow we a...
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October 23 - Last night I got to spend some time with my friend Sam. We hadn't hung out, just the two of us, for a while - maybe not since June was born, if I really th...
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Food Photography & Food Styling Workshop in Stockholm, Sweden - Read more about our new food photography and food styling workshop here! The post Food Photography & Food Styling Workshop in Stockholm, Sweden appeared ...
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Ten Things: Cusco & Urubamba / Only In South America - Highlights from our recent trip to Peru with LAN Airlines. Today is all about Cusco and Urubamba. Urubamba, Sacred Valley Of The Incas The largest town in ...
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bloody valentine aka blood orange negroni - You guys, Valentine’s Day is right around the corner… like tomorrow. Aaron and I have gotten to the point where we no longer even try to get reservations s...
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Last Chance Kale - When Josie was a baby, she ate a lot of kale. Most of the time she ate it with cheese-y grits. Perfect food for feeding a 9 month old: soft, green, delicio...
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Cooking for crowds - My cookbook collection grows. When we moved into this flat four years ago, I brought with me a desert island stash. The bare minimum of books I needed fo...
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NCookieAA ChampionCHIP Bout - But strangely without the chips. Five cookies left. You decide.
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can i get all these at one job: more guidance, more responsibility, more learning & more money? - It takes a long time of working in kitchens to develop a knowing over-the-shoulder glance at what the wake of your boat means. Like reading tea leaves, one...
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Best Beach in the Caribbean: Caracas Beach, Vieques Island, Puerto Rico - Follow my blog with Bloglovin I will admit that I’m not much of a beach-goer, mostly because I hate being hot and am a bit sun-shy [as noted by my extremel...
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Rutabaga, Celery, Dill, & Smoked Chicken Soup - Spring may be on its way, but it’s not here yet. It was snowing in Brooklyn today! Plenty of time left to hunker down with winter vegetable based soups whi...
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Onsen Tamago, or poaching eggs in their shells - Recently, a TV reporter visited my restaurant Ganso and asked a typical reporter question: How many distinct ingredients do we use to make a bowl of ramen?
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Chestnut, too many garnishes to list - Sometimes, I think there is no more beautiful color in the world than that of a chestnut. A few years ago on Christmas Eve, my friends and I roasted chestn...
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Baby Eggplants: The Cute Factor - The other day at Sprouts, a local grocery store, a woman saw me selecting baby eggplant. She asked, "Do you like those?" "Oh, I adore them," I said. "T...
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In My Kitchen - June 2012 - Fig Jam and Lime Cordial is a blog I recently discovered. I'm joining in Celia's In My Kitchen meme this month. In My Kitchen ........is a cow. I'm not a b...
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Walking on Western Ave. - I'm happiest when I am organizing random projects. In the past few years, it was "Book Club," a group of friends who traveled from Bay Area bar to Bay Area...
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Athens Snaps - and Frozen Yoghurt with Greek Olive Oil - Apologies for another long absence here – and thank you so much for all your kind words and prayers on my last post, I’m very grateful for your support....
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Stalking the sweetly sour - Rhubarb when raw is so tough And its leaves contain poisonous stuff, – But when cleaned and de-soiled – Dipped in sugar and boiled Then the stalks are quit...
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Gallery: Favorite Jazz Fest Eats - [image: Cochon de Lait Po'boy. The Best Po'Boy at the Fest. Get one early or you'll be sorry! (at Food Area 1)] Cochon de Lait Po’boy. The Best Po’Boy a...
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I Tested the Ceramic Plates and Bowls Carmy Uses in "The Bear" - Get ready to feel like a chef! *READ MORE...*
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Making ice cream at home? This mixer attachment makes it easy: Turn your mixer into an ice cream maker. - [image: Ankarsrum mixer with ice cream attachment sitting on counter.] I love my The post Making ice cream at home? This mixer attachment makes it easy: ...
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토토사이트 순위, 왜 중요할까? - 토토사이트 순위는 단순히 인기 사이트를 나열한 목록이 아닙니다. 신뢰할 수 있는 사이트인지, 나에게 안전한 환경을 제공하는지 판단할 수 있는 첫 번째 기준이 되어주죠. 특히 돈이 걸린 환경에서는 보안, 자금 흐름, 고객 대응력 등이 생명과도 같습니다. 순위는 그 기준을 체계적으...
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Terrific Book for Ocean Lovers - I recently read Shelby van Pelt’s sensitive and informative book about octopuses, Remarkably Bright Creatures. Word on the street is that Netflix is making...
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Dubai Chocolate Knafeh Pistachio Bar - [image: Dubai Chocolate Knafeh Pistachio Bar] [image: Dubai Chocolate Knafeh Pistachio Bar - Meeta K. Wolff Photography - 1] Deconstructed here but when i...
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Is Sourdough Bread Gluten Free? - No, sourdough bread is not gluten-free. Sourdough bread is made from wheat flour, which includes gluten. Gluten is a protein […]
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In Memoriam :: Maestros Yuri de Gortari and Edmundo Escamilla, Ever in Our Hearts - Originally published in 2011, it's time to remind ourselves of the lifelong work done by these two men: Yuri de Gortari and Edumundo Escamilla. Their contr...
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We Tested 10 Tofu Presses—Three Squeezed Out the Competition - We tested 10 tofu presses to find out which ones extracted the most water, and that were easy to set up and clean.
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Nose Dive: Updated index & paperback - For readers of the 2020 hardcover editions of Nose Dive, I offer a new version of the index, completely revamped for the 2022 Penguin Books paperback and ...
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Greek Bread Salad with Toasted Pita Chips ♥ - [image: Greek Bread Salad with Toasted Pita Chips ♥ AVeggieVenture.com. Great crunch and color. Kid Friendly! Weight Watchers Friendly!] What a simple chopp...
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Amawele’s Cuisine Brings South African Flavors to San Francisco - Pam and Wendy Drew are South African identical twins who do everything together; from travel to entering the same career paths and now owning and operating...
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Super Easy, Super Moist Chocolate Cupcakes - Easy to make, unusually moist chocolate cupcakes and no mixer required! No eggs either, the recipe uses a combo of baking soda and vinegar for leavening. ...
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General Tso's Cauliflower and Tofu - [image: General Tso's Cauliflower and Tofu | Appetite for China] Last summer I started teaching a Vegan Chinese Cooking class at Brooklyn Brainery. Ever...
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rotini integral com couve lacinato, pesto de rúcula, limão & sementes de abóbora - Me inspirei nessa receita da Heidi para fazer um jantar rápido para uma pessoa numa sexta-feira à noite. Usei a versão integral da pasta rotini, um pesto d...
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white bean salad with olives, scallions, and herbs - It has been freezing out here in Minnesota - the kind of frigid that makes you cough when you go outside for a walk, take a breath, then run for the war...
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Why Mexican food is so popular in the United States - A common question I’ve been getting lately is why Mexican food is so popular in the United States, and of course I want to answer “because it tastes ...
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Supper for Persons of Moderate Fortune, 1796. - Modern recipe writers generally note how many persons a dish will serve, and they occasionally suggest accompanying dishes or even complete menus. They d...
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Steps to Start an SEO Business - Kids aren’t delivered knowing what respect is, th [...]
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Big News - Mental Masala Is Moving! - The eastern span of the Bay Bridge Mental Masala is moving! The new home for my 11+ years of blogging is Slices of Blue Sky. Today marks the first 'offi...
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Omelette à la Gendarme - Military Omelette - Make a little ragout of stewed sorrel, with a little grated Parmesan cheese, and mixed with bread crumbs; make two omelettes as the first, put this ragout...
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Fighting with my website host - This is going to be a temporary post, but as it stands I can’t seem to connect to my website at all unless I’m using VPN or my cell phone. Once my hosting ...
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What I’m doing in my 9 to 5 is Project 529 - Well folks, it’s been so long since I’ve posted here that: A. My not-so-new laptop didn’t have my blog editor installed. B. It took quite a few times for m...
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Bored with Steamed Vegetables? How to Give Them a Makeover - [image: Steaming vegetables] Steamed vegetables are a great way to boost the plant content of your meal while preserving as many of the nutrients as pos...
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Please update your RSS feed link - Hello friends, Some of you have reached out to let me know that you are not receiving any of my blog updates through your RSS feed. When I changed blog pl...
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Site is Down for Maintenance - It’s acting wonky. We hope to have it fixed shortly.
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This feed has moved and will be deleted soon. Please update your subscription now. - The publisher is using a new address for their RSS feed. Please update your feed reader to use this new URL: *http://www.stephencooks.com/newfeed.xml*
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We're blushing - Contigo received a lot of great press today. We open for business tomorrow.
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