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18 Sweet and Nutty Dessert Recipes

Contrast is one of the most important factors in good cooking, and desserts are no exception. While there's certainly a place for uniformly creamy dishes—who wouldn't love to dig into a goblet of airy chocolate mousse right now?—so many sweet treats can be improved with a little crunch, and nuts are the obvious addition to do it. Here are 18 recipes to whet your appetite.

Bread Maker Sourdough Brown Sugar Rolls

10 hours agoFood & Drink / Cooking : Foodista

The days are noticeably shorter in Maine, but that only means I get to warm the house with my oven. This recipe for bread maker sourdough brown sugar rolls is one that I came up with today as a reward for my kids all actually going outside to split and then stack wood.

Prune and Cognac Clafoutis

Cognac is a wonderful French brandy that is full of rich flavors that include raisins, apples, warm spices (nutmeg, cinnamon, toffee), wood and toast – and that is to name only a few of the flavors you might encounter. The exact flavor profile of cognac varies between blends, between brands and between cognacs that bear...

Cherry Julep

Mint juleps are simple, refreshing cocktails that offer a boozy way to beat the heat on a hot day. Many of us associate them with the Kentucky Derby, as they are the official cocktail of that particular event, but they can be enjoyed any time of year. The basic recipe is made with nothing more...

Owl’s Brew “Classic” Tea Cocktail Mixer, reviewed

The most common cocktail mixers out there are sour mix (lemon/lime and sugar) and sodas, but there are actually a wide variety of mixers out there, including some very unique ones! The Owl’s Brew is an option that is tea-based cocktail mixer. While there are many coffee- based cocktails, there haven’t been a tremendous number of...

Fall Favorites: Black Walnut Cake

The crisp fall air means we get to enjoy cool weather favorites. Black Walnut Cake is a traditional homemade cake recipe that includes some surprising ingredients. First off, a dark beer is added to give the cake a richness that can't be replicated.

baked alaska + smitten kitchen turns 10!

Over the summer, my husband and I took turns taking our son to out for dinner one a week night to give him a break from (I mean, not to point fingers or anything) the occasionally yelling/food-flinging dinnertime antics of The Interloper, a.k.a. Show More Summary

Special Sauce: Paulie Gee on the Fear and Joy of Quitting Your Day Job

Pizza lovers know Paulie Gee, a.k.a. Paul Giannone, this week's Special Sauce guest, as the owner of the eponymous pizzeria founded in Greenpoint, Brooklyn. But as good as his pies are, and they're damn good, his unlikely path to pizza entrepreneur is even more impressive, as you'll find out in this episode.

Gorgeous Game Day Buffalo Wings and Gorgonzola Dipping Sauce

Game Day means plenty of amazing snacks and at the top of the list are always chicken wings! We can't get enough of them. It's so much fun at Foodista to try new recipes and tweak them just right. Now that it's Football season again, we are on the lookout for something new.

Summer Steak Frittata

A hearty meal for brunch of summer supper, Frittata is a popular choice for a meal on our farm. It's a tasty catch all for the extra things from the garden, and each time they are made a little bit different. 

Fall Inspired Pumpkin Fritters

Today is officially the first day of fall which means its also officially "pumpkin everything" season.  These delicious pumpkin fritters are the perfect recipe to welcome the new season.  They are best served straight from the fryer and as an appetizer.

Red Potato Salad with Fava Beans and Shaved Radishes

Potato salads are a quintessential dish, especially in summer, yet each one can vary from home to home, region to region, country to country. There are mayonnaise-based potato salads made sweet with relish or sour with pickles.

The Food Lab's Complete Guide to Sous Vide Halibut

Halibut aren't terribly fun to fish (think: reeling up a 200-pound bath mat through hundreds of feet of icy-cold water), but man, are they delicious! Firm yet flaky, with a heartier texture and flavor than other widely available white fish on the market. Show More Summary

Carrot Oatmeal Quick Bread

Carrot cake isn’t really a breakfast food, though it does contain a serving of veggies (well, sort of!), because it is usually fortified with quite a bit of sugar and topped with a generous layer of cream cheese frosting. If you’re a fan of carrot cake but want a more breakfast-friendly format, give this Carrot...

Comforting Pumpkin Spaghetti Pie

I am in a savory pie making mood these days.  First beef tamale pie and now this fall inspired spaghetti pie.

Vitamin C Tea Blend

Many of you have seen my spice drawer - always in some state of disarray. I also have another area - filled with ingredients I use to make herbal tea blends. Dozens of little white bags filled with chamomile, hibiscus, dried nettles, citrus peels, ginger and the like. Show More Summary

How to Make Boston Baked Beans, the Low, Slow, Old-Fashioned Way

Boston baked beans, one of the most famous of many versions of baked beans to come out of New England, stars very few ingredients, the main ones being no more than beans, molasses, and salt pork. The secret is a long, slow cook in a dry oven to gently tenderize and partially break down the beans, while a deep, dark crust forms on top for the best possible flavor.

The Best Salad Spinner

Nobody likes a poorly dressed salad, and avoiding that outcome starts with proper washing and drying of the greens. That's why a salad spinner is such an essential kitchen tool. Through the simple mechanism of centrifugal force, it can dry a big batch of greens in seconds, leading to satisfying, well-dressed salads every time. Show More Summary

Pumpkin Covered Pie Dish

The start of fall means that pumpkin desserts and pies start to take center stage on the dessert table. It also means that stores are coming out with a wide variety of fall and pumpkin-themed products for baking and cooking. I try to restrain myself from filling my kitchen up with too many of these...

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