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rartastic:

Lunch.

rartastic:

Lunch.

wandering-albatross:

mini grilled cheese/tomato soup 

wandering-albatross:

mini grilled cheese/tomato soup 

justbesplendid:

breakfast (via Favim.com)

justbesplendid:

breakfast (via Favim.com)

Ask Chef

fritesandfries:

Things to Boast About: Chef’s Linguine Alle Vongole is named one of the “100 Dishes to Eat Now” over at Village Voice. Way to go Chef!

I think we’re due for another edition of “Ask Chef”Ask Chef your culinary questions! I’ll be collecting questions and posting his responses when I can. E-mail me the questions (anniew at fritesandfries.com) or ask here!

vneckandacardigan:

Dark Chocolate Caramel Nutella Twix Bars

vneckandacardigan:

Dark Chocolate Caramel Nutella Twix Bars

wcfoodies:

Not getting a tax refund this year? That’s okay, neither did we. This week, Chef Brendan McDermott shows us how to make everyone’s favorite empty-wallet dinner: pasta.

Share your favorite homemade pasta sauce recipe with us. Have you made your own homemade pasta before?

frageelay:

Doing it right.

frageelay:

Doing it right.

gordonshumway:

The power is still out, so I’ve developed a Hank Hill-like appreciation for propane.

gordonshumway:

The power is still out, so I’ve developed a Hank Hill-like appreciation for propane.

hipsterfood:

my mom’s zucchini bread recipe
don’t tell her i’m giving yall this, but it turned out so good i can’t help it. i veganized it and it didn’t taste any different than how i’ve always known it. zucchini is plentiful and tasty here so i have a feeling i’ll be making lots of loaves of these!
mix together:
2 cups sugar
2 cups and 2 tbsp shredded zucchini
4 tbsp corn starch mixed with 2/3 cup water
1/2 cup oil
1/2 tsp dried lemon peel
sift in:
3 cups flour
1 tsp baking soda
1 tsp salt
1 tsp nutmeg
2 tsp cinnamon
bake at 350F for 55-60 minutes, checking it at 45 minutes to see if it’s ready. in the end, it should be hot and soft inside and have a thin crispy crust. delish!

hipsterfood:

my mom’s zucchini bread recipe

don’t tell her i’m giving yall this, but it turned out so good i can’t help it. i veganized it and it didn’t taste any different than how i’ve always known it. zucchini is plentiful and tasty here so i have a feeling i’ll be making lots of loaves of these!

mix together:

  • 2 cups sugar
  • 2 cups and 2 tbsp shredded zucchini
  • 4 tbsp corn starch mixed with 2/3 cup water
  • 1/2 cup oil
  • 1/2 tsp dried lemon peel

sift in:

  • 3 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp nutmeg
  • 2 tsp cinnamon

bake at 350F for 55-60 minutes, checking it at 45 minutes to see if it’s ready. in the end, it should be hot and soft inside and have a thin crispy crust. delish!