Editor'S Choice


Semolina–Lemon Syrup Cakes New recipes

Semolina–Lemon Syrup Cakes

Semolina–Lemon Syrup Cakes Recipe Beating the butter and sugar properly (read thoroughly) gives these mini cakes lift, but they will still be moist and marzipan-y in the center.IngredientsCakes1½ cups almond flour or almond meal¾ cup (1½ sticks) unsalted butter, room temperature1 cup plus 2 tablespoons sugar1 teaspoon finely grated lemon zest3 large eggs, beaten to blend2 tablespoons fresh lemon juiceSyrup1 teaspoon finely grated lemon zest6 tablespoons fresh lemon juiceRecipe PreparationCakesPreheat oven to 350°.

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Chicken and Garlic Latest recipes

Chicken and Garlic "Vampire" Dip

Chase away these Halloween ghouls with this creamy, cheesy, garlicky chicken dip. The garlic cloves will mellow and soften considerably in the slow cooker or on the stove; leave the cloves whole for the best result. A hearty dip with crisp, fresh vegetables is ideal for Halloween entertaining—a satisfying bite on a night filled with sugary treats.

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The Waypost hosts new monthly Brewers Nights New recipes

The Waypost hosts new monthly Brewers Nights

From a Press Release:North Portland’s The Waypost Tavern, a continually evolving venue since its start as a coffeehouse in 2006, is putting more focus on local beer, spirits and cider by featuring local producers, starting with brewer David Lederfine and his Awesome Ales in November.Much like it does with local visual artists, The Waypost will spotlight the work of different brewing, distilling and cider-making artists each month.

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Top Articles

Ancutsa salad New recipes

Ancutsa salad

Cut a few slices of smoked pork breast, place in a pan with baking sheet and bake for 5-8 minutes. I like the browner pork breast because that way that fat melts more. Depending on your preference, you can brown it more or consume it as such. Drain the red beans and rinse a little in cold water.

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Delicious salmon cream from Anishoara in Chisinau New recipes

Delicious salmon cream from Anishoara in Chisinau

Mix the milk with 100 ml of sour cream or a box of natural yogurt and bring to a boil. Allow the milk to boil (do not bring to the boil) and remove from the heat. Add a tablespoon of vinegar to the hot milk and mix quickly, until we see that the milk is chosen cheese and whey. Pour the milk in a gauze strainer and let the whey drain, but not all, in such a way as to receive a soft composition of cheese and whey.

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Frozen Pomegranate and Cashew Cake New recipes

Frozen Pomegranate and Cashew Cake

Frozen Pomegranate and Cashew Cake Recipe IngredientsCrust1½ cups raw almonds, walnuts, or hazelnuts½ cup raw shelled sunflower seeds12 fresh Medjool dates, pitted2 tablespoons virgin coconut oilFilling⅓ cup agave syrup (nectar)2 cups raw cashews, soaked 2–8 hoursZest and juice of 1 large lemonZest and juice of 1 orange2 teaspoons ground cinnamon1 teaspoon ground cardamom½ vanilla bean, split lengthwiseToppingSeeds from 2 medium pomegranatesSpecial EquipmentAn 8& 34;-diameter nonstick springform panRecipe PreparationCrustGrind almonds, sunflower seeds, and hemp seeds in a blender or food processor for 1 minute.

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