May 2011


 by

100 Ways to Use Strawberries

Strawberry season comes but once a year, and before you know it, you’ve spent way too much at the farmers’ market buying an entire flat of them, only to panic when you remember they go bad faster than bananas. So what to do with all those juicy little red guys? Oh we’ve got your covered…

Click on the photos for full recipes.

breakfast-pancake1

 

See also: 100 Ways to Use Blueberries

100 Ways to Use an Apple

From bacon to bananas, find the rest of our 100 Ways here.

in 100 Ways / Bacon / Breakfast / Cheese / Desserts / Featured / Fish / Lists / Pig / Recipe / Sandwich 21 comments
 by

Endless Cupcakes

We love them. We hate them. We need to eat them.

Cupcakes have become the divisive issue in the world of treats. However you feel, we can all agree that they’re a fantastic way to ingest a day’s worth of sugar. Enjoy our collection—both recipes and commentary—for this most tiny package.

Bookmark Endless Cupcakes for all of you cupcakery needs.

in Desserts 1 comments
 by

Happy Grilling Season! Endless Simmer’s Top 10 Favorite Things to Cook Outside

Not that we wait until Memorial Day to pull out the grills, but the unofficial start of summer does mean it’s time to start getting serious about BBQ season. Need some help? Here are Endless Simmer’s top 10 favorite things to throw on the grill.

10. Grilled Pickles

Just trust us on this one, it works. Grilled pickles.

9. Grilled Pizza

Any pizza is better with a few char marks. Grilled pizza recipe + the perfect pizza dough recipe.

8. Grilled Ribs

Of course you already know if you have a beautiful rack like this, it’d be a sin not to cook it on the grill. But you don’t have our secret hoisin sauce BBQ ribs recipe. Now you do.

7. Grilled Sweet Corn with Chili Lime Butter

This one doesn’t need any sales pitch, does it? Grilled corn on the cob with chili lime butter recipe.

6. Grilled Sliders with Onion Marmalade

Why eat one burger when you can have 14 tiny ones? Grilled sliders with onion marmalade recipe.

Next: Our Top 5 Favorite Things to Cook Outside

in Bacon / Fish / Lists / Now Simmering / Pig / Top 10 Lists 2 comments
 by

Friday Fuck Up: Norwegian Wouldn’t

In the Northwest, which has a large Scandinavian population, May is a very festive time. Why? Syttende Mai is Norwegian Constitution Day. I’m not quite sure what this means historically or whatever, but I know for my community it means we have a huge parade and eat and drink a lot. While I myself am not particularly Nordic, I am happy to join my friends and neighbors in gravlax eating and akvavit swilling.

Although I am not the most confident baker, this year I decided to bake my own cardamom buns, skolleboller. These fragrant, light buns are very delicious and a Norwegian staple, especially around the holidays. I love to eat them with gjetost, brown cheese. (Gjetost is a polarizing cheese: it has a very strong, nutty, caramelly flavor. I think it’s almost reminiscent of peanut butter. To me it is uniquely delicious. Many people hate it though.)

I imagined I would frolic around town with my rolls in a lovely woven basket, handing out celebratory breads to all who crossed my path. Probably some baby deer would be galloping alongside me while little birds chirped along to the traditional Norwegian tune I hummed. It was all quite idealistic. (I don’t even know any Norwegian tunes unless we’re counting this.)

Anyway, with a song in my heart, I started out on my buns using this recipe from the Transplanted Baker, which seems to be very trustworthy. I like her blog and I do not blame her recipe whatsoever. But… something happened. My dough did not rise.

 

Read More›
in Desserts 1 comments
 by

Sunday Brunch Cocktail On a Stick

You know what goes with brunch besides buffet-size food portions that can break your zipper? Cocktails. Really, what other day of the week can you order a drink at 10am and not worry that your sunburnt nose will be suspiciously given a once over as an indication of a pickled over-indulger? I mean, who decided drinks at 10am on a Sunday is totally acceptable but asking for a drinking at 10am on a Tuesday is not.

So as a workaround I’ve combined a traditional Sunday brunch cocktail with an everyday, any time of the week treat: a cocktail popsicle.

That’s right, what you are looking at is a Kir Royale-inspired Popsicle. Since I couldn’t stand to freeze good champagne, and cheap champagne — well, sucks —  I used Prosecco instead and muddled some fresh blackberries, with a splash of lime, a bit of zest and some crème de cassis.

Lick your drinks away, my friends!

Read More›
in Endless Cocktails / Endless Poptails / Featured / Recipe 9 comments
 by

Liz Lemon Food Fix: Meat Lovers

Enjoy your weekly fix of Liz Lemon singing, crying and dancing about her love of food.

More Lemon:
Liz Lemon's Top 15 Tips for Better Eating
Top 10 Liz Lemon Food Moments (in GIFs)
All Liz Lemon Food Fix
in TV 0 comments
 by

Shooting for the Sun

Back in the early days of ES, I once ranted about the trend of making every thing on earth into a pesto, thinking that the old-fashioned basil kind could not be beat. However, one of our first ever commenters, John James Anderson, set me right:

After living in Italy for over a year there are about half a dozen pestos out there for sale on the shelves of Roman grocers; all are defined by region. Pesto basically means something that is ground. So, anything can be made into a pesto. The walnut variety of which you wrote typically should be mixed with sun dried tomatoes, garlic and Parmesan cheese (piu olio, sale e nero, claro!). Others are made with olives, onions, spinach and ricotta. But, Pesto Genovese (above) will always be king.

OK, fine. I don’t really know anything. I just pretend to be a food snob. And now that we’ve had everything from arugula pesto to nettle pesto on the blog, I’m officially a convert — anything green is better ground up and mixed with cheese, nuts and extra virgin. So when I saw sunflower shoots at the far mar this weekend and bought them on impulse, I knew immediately what I was going to do.

 

Read More›
in Cheese / Recipe / Veggie 1 comments
Next »