*TraceysCulinaryAdventures
Black and White Cookies (original and red velvet!) - make this classic NY treat in your own kitchen
#17459
*tigerfish
Snow Fungus - "white" version of black woodear mushrooms), typically made into dessert soups to nourish and moisten our body.
#17457
*todaysnest
Chicken and Cornmeal Waffles~ Our version of the regional classic with cornmeal waffles and chicken cutlets. We added a little SW flair.
#17456
*duhlicious
Maple Walnut and Cranberry Mousse-- Gussy up the standard mousse cake with this recipe and tutorial.
*TheBittenWord
A look at street food in China, including whole roasted birds, stinky tofu and other creepy crawlies!
#17443
*TheHungryAustralian
When my husband and I first started dating, he made seductive caviar for supper one night. It worked. Enough said.
#17442
*Just Love Cookin'
One bowl,no creaming,for a rich and moist chocolate cake,with orange curd,caramelized wallnuts and a choco collar around,made in 3 minutes.
#17440
*munchinmunchkin
Candied spiced pecans with nutmeg, cinnamon, cloves, and sugar. A great gift for the holidays
#17439
*beantownbaker
These Candied Vanilla Pecans smell AMAZING while they're baking. And they taste even better!
#17435
*reclaimingprovincial
Homemade Peppermint Patties & Cow Tales: A candy giveaway for the holidays!
#17431
*Scandifoodie
How to sprout (just about anything) and a recipe for delicious and nourishing sprouted chickpea salad (gluten-free)
#17430
*onebitemore
This tres leches bombe alaska with a spiced ice-cream middle will end your Christmas feast with a bang!
#17428
*hip_pressure_cooking
Pressure Cooker Roasted Baby Potatoes - Sauteed with garlic, rosemary and a splash of stock. Then cooked to perfection in just 5 minutes at pressure!
#17425
*Apron and Sneakers
Pumpernickel Domino Bread, Pear Slaw & Smoked Salmon - an adaptation from Courses: A Culinary Journey
#17421
*BoulderLocavore
A vintage recipe for a treasured holiday classic, Egg Nog. This verson not for lightweights!
#17419
*finedininglovers
A vegetarian garden created by the scientific chef Daniel Facen. Difficult to make but great to understand how.
#17418