Food Blog of the Day Archive
Welcome to the Featured Food Blog of the Day Archive! Look for great food blogs, get inspiration and discover new dishes. Want to nominate a great food blog to be featured? Contact us!
May 28, 2011
I'm going to be honest and tell you that at first glance, I thought these recipes were way too simple to be interesting. Wrong. Seriously, I was completely wrong.
May 27, 2011
These cinnamon-sugar churros are crunchy on the outside, ultra light on the inside. The cinnamon-sugar coating adds a touch of sweetness to a delicious treat. Have some extra fun with them by making them into different shapes!
May 26, 2011
There is something wonderfully uplifting about the process of gently simmering an egg, pulling it out of the water, cutting off the top, then sitting down with this single egg and spooning it out of its shell.
May 25, 2011
This Carrot Cake Oatmeal does involve a bit of work in grating the carrot... but you could use pre-shredded carrot if you have it on hand.
May 24, 2011
I was absolutely craving Linguine alla Vongole (linguine with clams) last night. I don't know why, but sometime at around 3 P.M. the image of lovely clams, nestled in a pile of lovely pasta, covered in copious amounts of wine and garlic wouldn't stop nagging me.
May 23, 2011
I have enjoyed this mixture as hot cereal a couple times. Lauri suggested that she puts coconut oil in her hot cereal. She said it gives and extra creamy texture, and I agree.
May 22, 2011
If given a choice between macaroni salad and potato salad, my husband will choose macaroni salad every time. Me...I am more of a potato salad kind of gal
May 21, 2011
Almond butter takes a close second to peanut butter in the rankings. Especially fresh homemade almond butter. You can taste the TLC.
May 20, 2011
I have officially declared that the week of March 22nd, 2011 shall forever be known as Brunch Week on 86tr. Why am I doing brunch recipes all week? Because fuck it, thatâ€™s why.
May 20, 2011
This bold yet subtly delicate brunch concept recipe can be done easily and on the cheap without sacrificing quality or flavor.
May 19, 2011
When the souffles went into the oven, I had no idea what to expect. How high would they rise? How would they taste?
May 18, 2011
Iâ€™m a huge fan of coconut. That said, thereâ€™s a fine line between a great coconut dessert and something that tastes like youâ€™re eating straight from the Coppertone bottle.
May 18, 2011
I’m a huge fan of coconut. That said, there’s a fine line between a great coconut dessert and something that tastes like you’re eating straight from the Coppertone bottle. When the itch came to make coconut ice cream, I obviously went straight to David Lebovitz—the source for all my ice cream quests and non-sunscreen tasting desserts.
May 17, 2011
Sour cream twists, said to be of German origin, combine the flakiness of pastries with the flavor of yeast risen dough. These twists are covered in sugar and then baked until lightly golden. Perfect for afternoon tea!
May 16, 2011
Vanilla cupcakes... Filled with white chocolate ganache... Topped with a delightful strawberry buttercream frosting... Now that I have your attention, let me tell you about these springtime beauties. :)
May 15, 2011
It was indeed easy, fast, healthy and at the same time adding some excitement to my little boy when he discovered an egg in the middle of a toast. Isn't it fun?
May 14, 2011
Sweet Southern Sally. Oh, baby Jesus! I just created Godâ€™s gift. No, itâ€™s not salvation, itâ€™s very clearly, a buttermilk biscuit.
May 13, 2011
This pie...or cake... is DELISH! (I say pie/cake simply because although it is called a pie it is very much cake-like in texture and consistency)
May 12, 2011
Iâ€™m on a serious ice cream rage. Each morning I wake up thinking about what type I want to make next. If it wasnâ€™t for the limited space in my freezer and the potential for extra rolls on my body, Iâ€™m sure I would make a new flavor every day.
May 12, 2011
I’m on a serious ice cream rage. Each morning I wake up thinking about what type I want to make next. If it wasn’t for the limited space in my freezer and the potential for extra rolls on my body, I’m sure I would make a new flavor every day.