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links: food

Herbed-Baked Eggs › shutterbean.

The Foppish Baker: Crumpets. This is how I bake too, last minute and with all sorts of things missing.

Homemade liqueur lollipops meant to be swirled into a glass of champagne, at Martha Stewart. So cool. Via Susan at Juniper Moon Fiber Farm, whose links (and life!) are always amazing.

Waffled falafel (and the secret to perfect hummus) – Waffleizer.

The 5 Commandments of Sautéing Food | Serious Eats.

Little Lemon Souffles on marthastewart.com. I might try to make these before committing to a souffle pan.

Bread Cones | Bread Recipes.

Know Your Legumes : Give the humble little bean some respect – CHOW. A guide to beans, something I’m trying to learn more about.

Corned Beef and Cabbage, Caraway Soda Bread. This year I’m doing St. Patrick’s Day just the way Simply Recipes recommends.

Tasty Planner – Article – The Problem with Ice-Planets. Excellent. Via Evil Mad Scientist Laboratories.

Erica’s Birthday Party, at make something. Love, love the ruffled cake.

Give us your lucious, your aromatic, your fantastic Olive Oils | Ask MetaFilter.

Make Your Own Girl Scout Cookies : Our versions of Samoas, Tagalongs, and Thin Mints – CHOW.

Latest Food on a Stick: Pizza Pops! | Apartment Therapy The Kitchn.

SUCCEED Blog: Mondrian Cake.

How to saber a bottle of champagne (or any bubbly) « Cooking Issues.

coffee culture by shenkar college of engineering and design, ramat gan. Very interesting cups, and I like the slowly dissolving sugar pods.

Mobile Chowdown 3: Seattle vs. Portland Street Food | Serious Eats.

The Basics: How to Make Seared Chicken Breast : Flavorful, moist, boneless, skinless – CHOW.

Roast Your Own Coffee Beans With A Drill! | Apartment Therapy Unplggd.

angry chicken: eggs & rice with matcha salt. I like the technique for over-soft eggs that she talks about here.

Craftzine.com blog : How-To: Make Your Own Custom Copper Cookie Cutter.

Steve Jobs Cheese Head. Excellent, it reminds me of Meathead.

· comments [12] · 03-22-2010 · categories:food · links ·

12 responses so far ↓

  • 1 Raising Chickens // Mar 22, 2010 at 8:40 am

    […] &#1495&#959t martha — links: food […]

  • 2 entropy's bitch // Mar 22, 2010 at 8:42 am

    How to make your own cookie cutter? *giggle*
    Sounds like you had fun in Paris.

  • 3 Lisa B // Mar 22, 2010 at 11:32 am

    I made the little lemon souffles this weekend!
    http://www.flickr.com/photos/bunchofpants/4454705770/

    I put some of the exces in a ramekin to bake, and it tasted WAY better out of the lemon shells.

  • 4 Sarah @ Mum In Bloom // Mar 22, 2010 at 11:43 am

    I’m lovin’ your recipe links! Wow, so many goooood ones. Thanks for the inspiration :)

  • 5 Liz J in Central Illinois // Mar 22, 2010 at 1:46 pm

    I made a version of the Corned Beef recipe you have a link to – – I modified it a bit suit our taste, but overall it is a very simple recipe and tastes fantastic!

    I also sauteed cabbage to go with it (we always cook our cabbage sauteed) and it went along with it very well.

    I also added garlic and parsley buttered potatoes for another side.

    Quite a delicious meal! :)

  • 6 rebecca // Mar 22, 2010 at 2:29 pm

    toe-separator-free sandal alert: http://www.llbean.com/llb/shop/58449?parentCategory=503443&feat=503443-tn&cat4=503423

  • 7 megan // Mar 22, 2010 at 3:15 pm

    Rebecca – Cute. I might try these, thanks.

  • 8 homodachi // Mar 23, 2010 at 10:36 am

    I love that the copper ribbon they used in the cookie cutter tutorial is smoothed down specifically for making cookie cutters!

    Every time I see a cookie-cutter kit I think about making a set for your tiny gingerbread houses.

  • 9 Katherine // Mar 23, 2010 at 2:46 pm

    GREAT links! Oh man… so hungry now! Thanks for sharing! :)

  • 10 Sue // Mar 25, 2010 at 6:34 am

    You don’t really need a proper souffle pan to make a souffle. All you need is a baking pan with sides that are about 3 inches high. I’ve made my souffles for years in a pyrex casserole dish. True, it’s not as pretty as a proper souffle pan would be, but it works just fine.

  • 11 sarah // Mar 28, 2010 at 8:02 am

    I commented over on Angry Chicken, but I’ll comment here as well. The technique Amy describes for making an egg isn’t “over” anything. It’s a basted egg. You don’t need to confine yourself to using just water either. Broth or wine or any other liquid you think might taste good will work too.

    A nicely basted egg is a divine thing. Unfortunately, a lot of people have no idea what a basted egg is. I’m just taking the opportunity to spread the gospel.

  • 12 Jen // Mar 28, 2010 at 3:17 pm

    I tried the herb baked egg recipe you linked to. Made a bunch this morning for brunch (individual eggs in a cupcake pan). So, so delicious. Thanks for reading the internet so I don’t have to!

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