Search

The article focuses on the versatility of squid as a culinary ingredient, contrasting it with the more popular calamari. Topics include the benefits of using squid in various preparations, tips for cleaning squid without creating a mess, and advice on cooking techniques to enhance its flavor and texture.

This article from Woman & Home provides three easy tray bake recipes: Tres leches cake, caramel banana upside-down cake, and blueberry and lemon coconut slice. Each recipe includes a list of ingredients and step-by-step instructions for preparation. The article also provides nutritional information for each recipe. These recipes offer a variety of flavors and are suitable for different occasions. [Extracted from the article]

This article titled "Let's do BRUNCH!" provides a collection of brunch recipes and cocktail pairings for when friends are over. The recipes include an egg and mushroom brunch sandwich, an everything bagel board, a sharing mezze board, baked eggs with smoked salmon, and various cocktail recipes such as spiced apple cooler, Long Island iced tea, and Mediterranean Mary. Each recipe includes a list of ingredients and step-by-step instructions. The article also provides nutritional information for each recipe. [Extracted from the article]

The article titled "SEASIDE SEAFOOD BLISS" in Sunset magazine highlights the culinary scene in La Paz, Mexico, with a focus on Casamarte, a restaurant known for its seafood dishes. The chef, Héctor Palacios, is dedicated to showcasing the bounty of Baja California Sur and is an ambassador for COMPESCA, an organization that preserves marine resources. The article also mentions the growing popularity of aging seafood and provides recipes for shrimp ceviche, kanpachi sashimi with salsa morita, and tacos La Paz. La Paz is experiencing a culinary renaissance, with new restaurants and breweries drawing a young, stylish Mexican crowd. [Extracted from the article]

This article from Allrecipes provides a collection of simple and delicious dessert recipes for the summer season. The recipes include options such as chocolate graham treats, ice cream sandwiches, grilled pineapple with coconut granola, double-chocolate frozen fudge pops, cobbler with fresh fruit, freezer caramel drizzle pies, mint Oreo icebox cake, and lemon-berry trifle. Each recipe is accompanied by clear instructions and nutritional information. Library patrons researching summer desserts will find this article helpful in providing a variety of easy-to-make treats. [Extracted from the article]

Eleanor Ford's new book, A Whisper of Cardamom, explores how spice can enhance desserts by providing a delicate fragrance and deepening their allure. The book includes recipes such as garam masala and chocolate chunk cookies, white chocolate pots with sumac-soured berries, milk chocolate tart with nutmeg pastry, brown sugar meringues with chili and tamarind, and chocolate mousse. Ford, described as a "culinary detective," draws inspiration from her world travels and gives talks on spice around the globe. The book showcases the use of spices in sweet cookery to create unique and flavorful desserts. [Extracted from the article]

This article from Chatelaine provides a selection of recipes for a sophisticated picnic spread. The recipes include an antipasto salad, crudités with dip duo, Spanish tortilla, and a lemon poppy seed and raspberry tart. Each recipe is described in detail, including the ingredients and preparation instructions. The article also includes a list of Canadian-made ready-to-drink beverages. [Extracted from the article]

This article from the Australian Women's Weekly provides a collection of recipes featuring oranges and lemons. The recipes include madeleines, lemon jelly cheesecake, orange drizzle cake, rhubarb and lemon crumble slice, lemon and poppyseed cookies, and lemon posset with brandied oranges. Each recipe includes detailed instructions and ingredient lists. The article also includes tips and suggestions for variations on the recipes. [Extracted from the article]

This article from Better Homes & Gardens provides a menu for summer entertaining, featuring recipes such as a Ginger-Rhubarb-Raspberry Punch, Shredded Pork Roast Sandwiches, Cucumber-Olive-Dill Salad, Creamy BLT Pasta Salad, and Tres Leches Cake. The article includes detailed instructions for each recipe, as well as tips and variations. The recipes incorporate fresh ingredients and offer make-ahead options for convenience. [Extracted from the article]

This article from Real Simple features several recipes that incorporate a combination of sweet and spicy flavors. The recipes include Apricot-Fresno Glazed Chicken, Honey-Chipotle Shrimp Tostadas, Hoisin-Serrano Meatballs & Rice Noodle Salad, Air-Fried Gochujang-Maple Cauliflower Bites, Spicy Jalapeño-Mint Margaritas, and Hot Honey Peach Upside-Down Cake. Each recipe provides step-by-step instructions and a list of ingredients. The article also includes colorful photos of the dishes. [Extracted from the article]

This article from Australian House & Garden provides a selection of Greek recipes from The Cordony Kitchen. The recipes include Zakynthos Eggplant, Beetroot Tzatziki, Lamb Backstrap Souvlakia with Pomegranate, Frida's Spanakopita, Homemade Filo Pastry, and Bougatsa with Sour Cherry Drizzle. Each recipe includes detailed instructions and cooking times. The article also features photographs of the dishes and styling tips. [Extracted from the article]

This article from Country Homes & Interiors provides recipes for four different desserts: white-wine-poached peaches with wholemeal shortbread, thyme-roasted grapes with whipped ricotta, olive oil & toasted almond cake with burnt honey cream, and no-bake sweet & salty cheesecake. Each recipe includes a list of ingredients and step-by-step instructions for preparation. The article also includes colorful photos of the desserts. The recipes offer a variety of flavors and ingredients to elevate cakes and puddings, providing a sweet surprise for those looking to try something new. [Extracted from the article]

This document explores the use of vodka in cooking and provides three different recipes that incorporate vodka as an ingredient. The recipes include shortbread cookies, chocolate ice cream, and an Earl Grey martini. The document explains how vodka can enhance the texture and flavor of dishes, such as creating a more workable dough and achieving a creamy ice cream texture. The recipes are accompanied by detailed instructions and offer alternatives to traditional ingredients. [Extracted from the article]

This article from Bon Appétit offers a comprehensive guide to hosting a Korean-style drinking party, known as anju. It highlights the significance of pairing alcohol with food in Korean culture and provides a variety of dishes that can be served as anju, ranging from traditional dishes like Kong-Bul to simple snacks like shrimp chips. The article suggests stocking the bar with soju, a popular Korean alcohol, and provides recommendations for brands. It also discusses other Korean alcoholic beverages like makgeolli and somaek, as well as drinking games and etiquette. The text additionally includes information on traditional food and drink pairings, hangover prevention, and recipes for Sulguk and Haemul Pajeon. [Extracted from the article]

This article from Food & Wine magazine explores Chef Junior Borges' celebration of his Afro-Brazilian heritage through the dishes of Bahia. It highlights key ingredients in Brazilian cuisine, such as cassava flour, malagueta chiles, dendê oil, cheese, and tapioca. Borges combines traditional Brazilian flavors with global influences, resulting in unique and flavorful dishes. The article also delves into Borges' culinary journey and his plans to open his own Brazilian restaurant. The document provides several recipes from Borges, including instructions for grilling picanha, making moqueca (a Brazilian fish stew), preparing bolo cremoso de milho (a creamy corn cake), grilling beach cheese, and mixing a Meyer lemon and strawberry caipirinha cocktail. Each recipe includes a list of ingredients and step-by-step instructions, along with suggestions for where to find specific ingredients and wine pairings. [Extracted from the article]

This article from the Australian Women's Weekly provides easy recipes for using up ingredients from the fridge and pantry, with a focus on reducing waste. The recipes include pantry compost cookies, cheese & bacon vegie baps, 4-ingredient ice-cream cake, cheese scones with roasted grapes, and banana date loaf. The article also offers swap-ins and tips for customization. The recipes are suitable for freezing and offer alternatives for various dietary preferences. [Extracted from the article]

The article titled "Strawberry Shortcake Forever" in Southern Living magazine features several recipes for strawberry shortcake variations. The recipes include Strawberry-Ginger Poke Cake with Toasted Vanilla Meringue, Strawberry Trifle with Coconut-Lime Whipped Cream, Strawberry Shortcake Ice-Cream Cake, Strawberry Shortcake Biscuit "Pudding," and Strawberry Ladyfinger Cake. Each recipe provides step-by-step instructions and ingredient lists for library patrons interested in making these desserts. [Extracted from the article]

This article from Woman's Own provides recipes for three different desserts: fruit and berry cobbler, chocolate mug cake, and jammy coconut sponge. The recipes include a list of ingredients and step-by-step instructions for preparation. The article also includes tips for variations and serving suggestions. Each recipe is accompanied by a photo and nutritional information. [Extracted from the article]

Nadiya Hussain's latest cookbook and TV show, Cook Once, Eat Twice, offers a variety of sweet recipes. One recipe is for banana and sugar drop doughnuts, which are made using leftover bananas. Another recipe is for a butternut squash tart, similar to an American pumpkin pie. The cookbook also includes a recipe for an espresso chocolate cake, which is described as the moistest chocolate cake ever. The book provides step-by-step instructions for each recipe, along with serving sizes and nutritional information. [Extracted from the article]

This article from Woman's Own provides three cookie recipes from Bake-Off star Edd Kimber. The first recipe is for hazelnut spread-stuffed cookies, which have a hidden layer of chocolate spread. The second recipe is for red velvet sandwich cookies with a cream cheese filling. The third recipe is for oatmeal cream pies, which have a buttery texture and can be stored for several days. The article includes step-by-step instructions for each recipe and provides tips for variations, such as making the cookies vegan. [Extracted from the article]

Chef Gene Kato, who was born in Japan and raised in the American South, brings a unique blend of influences to his Chicago restaurant, Itoko. One of his standout dishes is the Pumpkin Pancakes with Praline Topping, which feature golden, tender pancakes with a mild vegetal note from the squash and pumpkin. Kato's love for food was instilled in him by his mother, who was a phenomenal cook, and he aims to create dishes that are both delicious and culturally rich. In addition to Itoko, Kato also owns Momotaro, a more expansive restaurant with a sushi selection and a Japanese pub concept. He believes in elevating the kids' meal game and creating bento boxes that are fun and unique. Kato's culinary journey is a testament to the fusion of cultures and flavors that can be found in Chicago. [Extracted from the article]

The article discusses the trend of making "fluffy yogurt" on TikTok, which involves transforming Greek yogurt into a sweet and airy dessert. The author tried the recipe but experienced a tingling sensation on their lips and tongue, which they later discovered was caused by using too much baking powder. They tried the recipe again with less baking powder and found it to be tasty and versatile. The article also highlights the protein content of Greek yogurt and suggests adding other ingredients for a more balanced meal. The author concludes that while fluffy yogurt may not be the healthiest option, it can be a fun and enjoyable treat. [Extracted from the article]

This document is a collection of recipes from various sources, including Woman's Day magazine. It offers a wide range of dishes, such as flourless chocolate cake, bunny parfaits, Easter treat fudge bars, oven-braised brisket, vegetarian antipasto salad, Szechuan peppercorn chicken stir-fry, cheeseburger pizza, Croissant Bread Pudding Ham Cups, Pineapple-Orange Ham, Ham and Cheese Beer Bread, Ham, Egg, and Cheddar Waffles, Ham, Apple, and Gruyère Pizza, Cauliflower Fried Rice, Pesto Zoodles with Black Pepper Shrimp, spring herb frittata, cantaloupe and thyme shrub, gingered greens soup with mint, dill yogurt dip, crispy gnocchi with sausage and fried sage, herbed turkey roulade, and portobellos with cannellini beans and chimichurri. Each recipe provides detailed instructions and a list of ingredients, catering to different tastes and dietary preferences. The document also includes some historical information about the Easter Bunny and offers tips and suggestions for garnishes and variations. [Extracted from the article]

This article from Australian House & Garden provides all-in-one-dish recipes for easy tray bakes. The recipes include Blue-Eye Cod with Baked Potato, Leek & Macadamias, Stuffed Eggplant with Cannellini, Tomato & Fior Di Latte, Chicken Korma Bake with Pumpkin & Ginger, and Apple & Walnut Streusel Cake. Each recipe includes prep time, cooking time, and serving size. The article also features a section on teapots for those interested in purchasing one. [Extracted from the article]

This document titled "BANK HOLIDAY BAKES" is an article from Woman & Home magazine. It features several recipes for sweet treats that are suitable for the Easter holiday. The recipes include a rhubarb and custard tart, a hot cross bun wreath, Simnel blondies, an Easter white chocolate cheesecake, and a lemon poppy seed layer cake. Each recipe provides detailed instructions on how to prepare the dessert. The article also includes nutritional information for each recipe. [Extracted from the article]

This article from Country Homes & Interiors provides a lunch menu for Easter celebrations. The menu includes a stuffed lamb shoulder with salsa verde, a creamy leek and broccoli gratin, a veggie spinach and lentil pie, and a lemon meringue dream cake. Each recipe is accompanied by step-by-step instructions and serves 6-8 people. The article also includes colorful photos of the dishes. [Extracted from the article]

The document titled "RECIPES" by Cathy Fisher provides several plant-based recipes, including Nachos, Roasted Red Pepper Sauce, Salsa, Guacamole, Cauliflower Soup, Banana-Walnut Muffins, Waldorf Salad, and Mayonnaise. The recipes are free from refined salt, oil, and sugar, and are gluten-free. The author emphasizes the use of vegetables, fruits, whole grains, legumes, nuts, and seeds in her recipes. The document also includes instructions for preparing each recipe and additional information about the author's background and cooking philosophy. [Extracted from the article]

Harbor Country in Southwest Michigan is a scenic area with eight charming towns along Lake Michigan. It is renowned for its stunning beaches, sand dunes, and clear waters. The region also boasts a vibrant food scene, with local farms supplying fresh ingredients to restaurants. Visitors can partake in various activities like hiking, treasure hunting, and relaxing on the beach. Granor Farm, a must-visit spot, offers an acclaimed tasting menu series in its greenhouse. Additionally, the area is home to delightful delis, cafes, breweries, and the iconic Redamak's burger joint. This article presents a selection of recipes from Abra Berens, the culinary mastermind behind Granor Farms. The recipes, including Oatmeal Baked Apples, Hot Pickle and Cheese Cracker Dip, Manitou Stew with Dumplings, and the Lumberjack cocktail, incorporate local ingredients and flavors like dried cherries and pickles. These recipes showcase the agricultural traditions and tastes of the Midwest and Great Lakes region. [Extracted from the article]

"The Ranch Table" by Elizabeth Poett celebrates the connection between food and community. Poett, a seventh-generation cattle rancher, emphasizes the importance of making loved ones feel appreciated through delicious meals. She launched Rancho San Julian Beef to sell the ranch's meat directly to customers and hosts classes and dinners to promote the ties between the land and food. The recipe book offers a wide variety of tasty recipes, including Onion-Braised Brisket Sliders and Rancher's Beef Chili, showcasing how great food brings communities together. [Extracted from the article]

This article from Food & Wine serves as a comprehensive guide to tea, offering information on different types of tea, the best tea shops, brewing techniques, and even recipes that incorporate tea as an ingredient. It emphasizes the growing popularity of tea in the United States and the importance of finding high-quality teas. The article provides tips for tasting and brewing tea, as well as suggestions on where to find specific types of tea and other ingredients. Overall, it aims to educate readers about the world of tea and encourage them to explore its diverse flavors and aromas. [Extracted from the article]

This document provides information on the versatility of ginger as an ingredient in various dishes, both savory and sweet. It highlights the long history of ginger in cooking and the different ways it can be prepared to enhance flavor. The article also includes recipes for ginger pork roast and ginger-orange chicken wings, along with detailed instructions and tips for preparation. The recipes offer a range of flavors and can be enjoyed at different times of the day. [Extracted from the article]

Natalie Paull, an Australian cake maker, has released a new book called "Beatrix Bakes Another Slice" which contains a collection of cake recipes. One of the recipes featured in the book is for a golden tart called "Jammy Crumble Crostata." The recipe includes instructions for making the dough, assembling the tart, and baking it. Another recipe in the book is for "Spiced Grilled Blood Plums," which involves grilling plums and making a spiced syrup to pour over them. Additionally, the book includes a recipe for a "Coconut Sugar Pavlova Roll with Spiced Grilled Blood Plums," which requires making a meringue sheet, filling it with cream and grilled plums, and rolling it up. The book is available for purchase from various retailers. [Extracted from the article]

The article from Southern Living magazine provides recipes and instructions for making various types of mini cakes. The recipes include Little Carrot Layer Cakes with Coconut Buttercream, Baby Bourbon-Chocolate Bombes, Itty-Bitty Lemon Cakes with Lavender Glaze, and Tiny Caramel Cakes. Each recipe includes a list of ingredients and step-by-step instructions for preparation. The article also includes tips and suggestions for variations on the recipes. [Extracted from the article]

This document is a collection of DIY instructions for Easter crafts and recipes. The crafts include various egg decorating techniques and festive decorations. The recipes feature a range of dishes, including breakfast items, main courses, and appetizers. Each recipe includes a list of ingredients and detailed instructions for preparation. The document also provides nutritional information and serving suggestions for each dish. [Extracted from the article]

This article from Australian House & Garden provides recipes and tips for hosting an Easter feast. The recipes include a roasted green capsicum dip with charred crudités, baked salmon with herb bread and parmesan crust, glazed carrot salad with farro and almonds, and a flourless chocolate cake with roasted strawberries and mascarpone. The article also includes photographs of the dishes and styling suggestions. [Extracted from the article]

This article from Woman & Home features three easy-to-make cake recipes by Australian cook Donna Hay. The first recipe is for a classic carrot cake, which is moist and flavorful with warming spices and a cream cheese frosting. The second recipe is for an almond cake with a vanilla syrup, which has a wonderful texture from ground almonds. The third recipe is for a lemon drizzle cake, which is moist and tangy with a lemon drizzle icing. Each recipe includes step-by-step instructions and serving sizes. [Extracted from the article]

This article from Louisiana Life magazine discusses various beloved Louisiana dishes, such as red beans and rice, meat pies, shrimp creole, gâteau de sirop, crabmeat ravigote, and strawberry shortcake. The author shares personal experiences and highlights the cultural significance of these dishes in Louisiana. The article also includes recipes for some of the featured dishes, including red beans and rice, Natchitoches meat pie, grilled corn with chimichurri-style mayonnaise, gâteau de sirop, strawberry shortcake, refrigerator pickled okra, shrimp creole, and crabmeat ravigote. [Extracted from the article]

This article from Allrecipes features a collection of recipes for library patrons to explore. The recipes include Sweet Potato Waffles with Maple-Pom Syrup, Bourbon Chicken, Amazingly Easy Irish Soda Bread, and Slow Cooker Cowboy Beans. Each recipe provides detailed instructions and ingredient lists. [Extracted from the article]

This document from Allrecipes provides several recipes that incorporate floral flavors into the kitchen. The recipes include Rose Petal Cookies, Iced Hibiscus Tea, Violet Gin Fizz, Lemon-Blueberry Pavlova With Elderflower Curd, Lavender Tea Bread, and Gazelle Horns. Each recipe includes a list of ingredients and step-by-step instructions. The document also includes nutritional information for each recipe. [Extracted from the article]

This article provides a variety of recipes and cooking tips centered around carrots. It includes recipes for dishes such as Ancho Syrup, Buttered Carrots, Spicy Carrot-Ginger Sipper, White Wine Chicken with Carrots, Thai-Inspired Carrot Salad, and Japchae (Korean-Style Noodles). The text also offers storage and preparation tips for carrots, as well as information about the nutritional benefits of carrots. The recipes and tips cater to different dietary preferences, including vegan options. [Extracted from the article]

This document provides gluten-free recipes for rosemary focaccia and double-layer chocolate fudge cake. The recipes use alternative flours and ingredients such as psyllium husk, oat flour, and xanthan gum to create delicious and fluffy baked goods. The document also includes recommendations for stocking a gluten-free pantry, with various flour blends and other ingredients. It emphasizes that gluten-free baking can be an opportunity to explore new flavors and techniques. [Extracted from the article]

This article from Chatelaine magazine discusses the use of matcha, a powdered green tea, in plant-based desserts. The author shares their personal experience with matcha and explains its origins and production process. The article includes three recipes for matcha desserts: Vegan Matcha Coconut Roll Cake, Matcha Mochi Strawberry Daifuku, and Matcha Macadamia Vegan White Chocolate Cookies. Each recipe is accompanied by detailed instructions and tips. The article also features photographs of the desserts. The author, Matthew Kimura, is a recipe developer and food stylist based in Toronto. [Extracted from the article]

This article from Southern Living magazine focuses on brunch and provides recipes for a variety of dishes that can be enjoyed during this meal. The article highlights the social aspect of brunch and the opportunity to relax and enjoy delicious food. The recipes included in the article are for dishes such as Shaved Spring Vegetable Salad with Parmesan Crunch, Cheese-Toast Palmiers, Cinnamon-Toast Palmiers, and Cream Cheese Biscuits. Each recipe is accompanied by detailed instructions on how to prepare the dish, and the document also includes photographs of the finished dishes. [Extracted from the article]

The article discusses a Melbourne pop-up restaurant called Kafeneion that is known for its Greek cuisine. The restaurant's menu is based on traditional family recipes that have been passed down through generations. The owners, Stavros Konis and his wife Alex, along with restaurateur Con Christopoulos, have decided to commit these recipes to print for the first time. The article highlights some of the recipes, such as baked blue-eye trevalla with tomato and onion sauce, cheese croquettes, yellow split pea dip, steamed beetroot and leaves, meatballs, and orange fillo cake. The owners hope that by sharing these recipes, they can help preserve the traditional Greek dishes for future generations. [Extracted from the article]