Not Martha

links: food

Penzeys Spices Retail Stores, now open in Seattle. Yay!

Saffron Picking in Washington State | Leite’s Culinaria. Fascinating!

Easy ways to improve my cooking and baking? | Ask MetaFilter. Lots of great tips for the kitchen.

How to Remove Pomegranate Seeds – CHOW Tip – CHOW. Quick video on removing pomegranate seeds, and it’s not the under water method.

Nut-Stuffed Delicata Squash › shutterbean. Yum.

Cakespy: Pie Fries | Serious Eats. Cute! And delicious. And a great way to use leftover pie dough.

Roast Pumpkin with Cheese Fondue : Juniper Moon Farm. Oh my, that looks like a huge amount of fun.

Tea & Cookies: Stuffed Pumpkin with Panade: Had to Share. I’m pretty sure I just bookmarked a recipe similar to this one but let’s face it, this deserves extra attention. Yum.

Thanksgiving Amuse-Bouche: Savory Goat Cheese Panna Cotta with Canned Cranberry Jelly Cut-Outs | Apartment Therapy The Kitchn.

How To: Caramel Lollipops @Craftzine.com. The nuts in the center are really great.

Jordan Ferney | Oh Happy Day!: Edible Gold Stars. Did you read that? Edible gold stars!

KILLER Garlic Bread › shutterbean.

Help me unlock the Mysteries of the Sacred Shortbread! | Ask MetaFilter. A very detailed and helpful discussion on recreating nuances in shortbread.

Green Olive Gnocchi Recipe – 101 Cookbooks.

· comments [15] · 12-8-2010 · categories:food · links ·

15 responses so far ↓

  • 1 Laura // Dec 8, 2010 at 8:27 am

    Are you inside my head? Or just a holiday fairy? You’ve provided me links to all the things I had on my mind this week …

  • 2 megan // Dec 8, 2010 at 9:20 am

    Laura – I’m so glad, I’m hoping to get to each of these things this month.

  • 3 kay // Dec 8, 2010 at 10:01 am

    That stuffed pumpkin recipe sounds amazing! The kind of recipe that makes me think I should go back to being a vegetarian.

  • 4 Lisa // Dec 8, 2010 at 10:35 am

    I love these pumpkin recipes but I am having a hard time finding pumpkins! I wish Halloween didn’t signal the end of pumpkin season to my local merchants. I know other squash can probably be used but I love the vessel shape of a pumpkin!

  • 5 ClosetBeauty // Dec 8, 2010 at 12:10 pm

    I am so excited about the pomogranite seeds. Now I just have to figure out which direction to cut the thing in.
    Also – that cheese fondue in a pumpkin thing looks absolutely amazing. I may need to have a dinner party simply to make that thing. So good looking.

  • 6 Amy in StL // Dec 8, 2010 at 12:35 pm

    Ever since I was in girl scouts I removed pom seeds by pulling apart the fruit gently and using my fingers. Never thought there was another way.

  • 7 heather // Dec 8, 2010 at 8:01 pm

    Although Savory Spice Shop is not in Seattle, they are infinitely better than Penzeys.

    http://savoryspiceshop.com/

  • 8 Rebecca // Dec 9, 2010 at 11:14 am

    I love Penzeys (although the lack of apostrophe in their name has always bothered me). I have a local one too and their stuff is one of my go-to gifts. I just sent my (firefighter) brother a chili powder sampler for his birthday.

  • 9 Hazelnut Shortbread dipped in Dark Chocolate | Cooking Pretty // Dec 9, 2010 at 12:22 pm

    [...] I recently found this great shortbread thread on Metafilter, by way of Not Martha, with tons of detailed advice. [...]

  • 10 tracy // Dec 9, 2010 at 8:47 pm

    wow! thanks for the linkage! I’m positive you are gonna love those recipes! xoxoxo

  • 11 Purple Area // Dec 10, 2010 at 1:29 am

    Great, thanks for the links, I will take a look and hopefully get inspired!

  • 12 Callooh Callay » Blog Archive » What I Ate: December 10th Edition // Dec 10, 2010 at 12:03 pm

    [...] Green olive gnoochi 101 Cookbooks (via Not Martha) [...]

  • 13 JRS57 // Dec 10, 2010 at 12:34 pm

    Savory Spice’s founders worked for The Spice House (Penzey family) and took many of their recipes when they opened their own business. I will not do business with them.

  • 14 megan // Dec 10, 2010 at 12:37 pm

    I had no idea, such drama!

  • 15 paola // Dec 10, 2010 at 6:32 pm

    I grow saffron in my backyard (in Seattle). The climate does seem to be perfect.

    http://mirrormirror.typepad.com/mirror_mirror/2009/10/harvest-1.html

Leave a Comment