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Blogwatch: Kimchi Pork Belly Pizza
As a Korean-American, I am definitely in the pro-kimchi camp. If you're not in my spicy, fermented camp, then please don't friend me on Facebook. I won't defriend you for a Whopper, but for kimchi? All bets are off. Marc, of No Recipes, is definitely in my kimchi camp. He combines classic ingredients from Korean and American culture to create kimchi pork belly pizza, a tasty amalgam of spice, fat, pork, and dough. Just don't kiss anyone afterward. Unless you really love them. Then again, kimchi breath is nothing to be ashamed of....Blogwatch: Seared Salmon with Balsamic Glaze
Megan of Brooklyn Farmhouse makes a dish perfect for when you're in, as she says, an "I-know-I-should-cook-dinner-but-I-kinda-don’t-feel-like-it mood." I have to admit that I'm in this mood just about every other day when I get home from work, so this seared salmon with balsamic glaze and watercress jumped out at me. Confession: Until recently, I hated salmon with a passion. It was on my death list, along with beans, lentils, and some other things I won't divulge at this time. That said, I love salmon now, and a dish that takes under ten minutes to make is certainly worth a try even if salmon is on your death list....Blogwatch: Grapefruit Soda
Making an adult soda is an easy way to add some zing to any fruit juice you may have on hand. My definition of adult soda is a drink consisting of sparkling water mixed with a fruit juice. A good general rule is to use a 1:1 ratio of juice to water, but this varies depending on how sweet the juice is. I certainly didn't invent this concoction, but I started making it because drinking sparkling water by itself hurts my mouth. The bubbles, people! They're lethal. Emily of Just Eat Food makes a refreshing grapefruit soda with some fresh orange and grapefruit. A good way to get your citrus on. Just between you and me, I also think...Blogwatch: Fettucine in Cream of Tomato Sauce
This cream of tomato sauce from Christina, of Doesn't TaZte Like Chicken, is a supremely rich reduction inspired by Heston Blumenthal's bolognese recipe. Christina's two secrets here are cream and reduction, leading to a thick and intense flavor. The sauce is reduced twice, so it takes a bit of time. It's probably best to save this recipe for a lazy afternoon. The color of the gorgeous sauce practically screams, "Eat me, it's freezing outside!" Paired with a copious amount of red wine, you'll be thanking me....Blogwatch: Baked Clams
Shucking clams is no easy task. Julie of Kitchenography bought 50 clams and created her "own personal clam shucking boot camp." It wasn't easy, but once they were all shucked, she was in the free and clear. Although she technically broiled James Beard's baked clams, they're still every bit as delicious. I would actually prefer to broil them because it's faster and I want my bacon ASAP. Julie also links to some helpful videos on clam shucking if you have a hankering to learn how....Blogwatch: Vietnamese Caramel Shrimp (Tom Rim)
This Vietnamese caramel shrimp recipe from Closet Cooking is the perfect opportunity to try your hand at using caramel in a savory dish. "Simmering or braising in nuoc mau (Vietnamese caramel sauce) is fairly common in Vietnamese cuisine." Kevin, the blog's proprietor, uses a relatively simple recipe to make the caramel and sauté the shrimp. Once you make the caramel, the dish comes together in less than ten minutes. Follow Kevin's example and serve it over coconut jasmine rice so it soaks up all that salty-sweet saucy goodness....Blogwatch: Tofu Stir-Fry with Spinach and Okra
Sometimes certain cuisines just don't lend themselves to obvious pairing. But Sassy Radish attempts a unique fusion with a Southern twist on stir-fry. That kind cooking innovation can lead to surprising and tasty conclusions. That's why when I stumbled across her post for tofu stir-fry with spinach and okra, my creative side started salivating. Tofu is great when cooked right, and the addition of okra makes this usually Asian-themed dish unique. Also, a fun fact about okra, it's actually a fruit that is eaten like a vegetable....Blogwatch: Swedish Meatballs with Nutmeg Gravy
Love Ikea's meatballs, but can't bear to make the trek out there? Heather, of Gild the (Voodoo)lily, has the solution. Homemade meatballs + creamy sauce + buttered noodles = comfort wrapped in a nutmeg blanket. Bring a plate of this over to the fire and settle in for a cozy evening, sans Ikea parking lot slush. Previously: Ikea Groceries: Some Assembly Required...Blogwatch: Caldo Verde
This vibrant soup from Rita of Pink Bites is a sight for sore eyes. The bright collard greens swirl in a base of olive oil, water, and potatoes to make a simple, cheap, and filling dish. Collard greens are full of vitamin A and are a good source of zinc. Seriously, I feel healthier just looking at this soup. Portuguese in origin, caldo verde simply means "green broth," and so it is. Add some sausage if you'd like something a bit heartier, but a nub of toasted bread works well too....Hot Topics: Technique of the Week | The Food Lab
Today's Specials
8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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BraveTart: Make Your Own Butterfingers »
Sandwiched: Crisp Grilled Cheese »
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