Profile

The Foodiephiles

  • Website
  • Location: Houston, TX
  • Last bite on earth: Fried duck egg.

The Foodiephiles hasn't written a comment yet.

Homemade 'Nutter Butters'

Using rice flour makes the Nutter Butters incredibly crisp and light and I actually prefer it to all purpose flour in these cookies. Of course, you needn't make a special trip to the store, all purpose flour works well too; the cookies will have just a slightly heavier texture. More

BraveTart: Utter Nutter Butter Perfection

Nutter Butters are habit forming. In spite of a double dose of peanuts from the crisp cookies and creamy filling, their gentle peanut flavor remains elusive. They stimulate your peanutty pleasure center without ever fully satisfying, leaving behind an eternal hunger for just one more. Each bite reveals subtle hints of vanilla, nuances of toast and a haunting trace of salt. The withdrawal symptoms are brutal. More

15 Spicy Sweets We Love

Cayenne, chipotle, black pepper—they're ingredients you're more likely to use in dinner than dessert. But we love our spicy sweets. A little heat can be just the thing to contrast a cool granita, or play up the dark, earthy flavors of chocolate. Here are 15 spicy sweets we love, from spiced candied nuts to aji-chipotle chocolate cookies. More

The Food Lab: Ceviche And The Science Of Marinades

Sashimi and crudo may be the John and Paul of the raw seafood band, but ceviche is the George. A little less popular, a little less flashy, but altogether more complex, sharper, with a bit of acid. It differs from George in one key way though: It's really easy to get into. It comes in on the upper half of the Top 100 Easiest Dishes to Make Of All Time, and I'd bet good money that it's #1 for Most Impressive Return For Your Time Investment. It's a dish that looks and tastes elegant, yet is quite literally thrown together in a matter of moments. More

Cook the Book: Thai Chicken Karaage

Parked in the backyard of an Austin dive bar, East Side Kings is imaginative Asian-inspired drinking food done right, run by talented chefs from the city's best sushi restaurant. SE editors Erin Zimmer and Robyn Lee tried it last year on their SE book research trip, and left a little obsessed with the late-night fried beets, fried brussel sprouts, and this Thai Chicken Karaage. It's genius drinking food: the sort of crunchy, fried, salty, spicy stuff that was born to be paired with cold beers. More

The Serious Eats Guide to Taco Styles

Tacos come in all shapes, sizes, colors, makes, and models, and you'd be hard pressed to find anyone who doesn't like at least some form of meat-shoved-in-thin-flatbread. Here's a quick guide to the most common types of tacos around. I'm sure we've missed a few, so feel free to chime in with anything you think should be included! More

Bake the Book: Pistachio-Cardamom Whoopie Pies with Rosewater Buttercream

These Middle Eastern influenced whoopies begin with a cardamom-scented buttermilk brown sugar cake base studded with bright green pistachios. The filling is a pale pink buttercream accented with rosewater and vanilla, tinted with a few drops of red food coloring. When sandwiched together these spiced whoopies and perfumed filling these little cake-cookies are really gorgeous, pink and green and full of exotic flavors. More

The Food Lab: The Science of No-Knead Dough

I've never seen what I consider to be a really satisfactory explanation of the science behind the No-Knead Bread recipe, so I'm gonna try and fill that hole here. And what cool science it is. In 2006, Mark Bittman introduced the world to a recipe from Jim Lahey of Sullivan Street Bakery, which had a whole bunch of home cooks opening up their Dutch ovens and exclaiming oh my goodness—I can't believe I just did that! It certainly had me thinking that. Even more interesting to me than that it works is how it works, because by understanding the how, we can then modify the recipe to fit many different baking situations, even improving its flavor. More