Saltimbocca Grilled Cheese

Posted February 22nd, 2012 by macheesmo

I’ve made a lot of grilled cheeses in my day. I even went through a phase where it was my standard lunch.While the standard is good, it’s sometimes fun to really spice up a grilled cheese and see what you can do with it. While a lot of times this means changing the filling of the sandwich, you can also change the outside.There’s a traditional Italian preparation for chicken called saltimbocca where you put a thin layer of prosciutt... Read More ›
King Cake Pancakes

Posted February 21st, 2012 by girlversusdough

Happy Fat Tuesday, everyone! Kick off the Mardi Gras season right with a big ol’ stack of these festive King Cake Pancakes. You read right. These pancakes taste just like traditional King Cake, but in breakfast form! They’re sweet, tart, easy to make and full of deliciousness – the perfect way to celebrate Carnival.Here’s how you make them:First, set out and measure all your ingredients “mise en place.” You want to make s... Read More ›
Shrimp and Grits

Posted February 20th, 2012 by bevcooks

Hey, guess what! Grits are not gross. I used to think of grits as a slimy sloppy Southern breakfast that I would have to share with an alligator. And I'm from the South! Well, not the DEEP DEEP South, but Arkansas. Close enough.I've had polenta a gazillion times of course, but grits. . . oh GRITS. They're made from corn and/or hominy, so they have these rustic masa-y tones that make the back of your throat want to relax and light incense.... Read More ›
How to Make Slow Cooker Chili

Posted February 19th, 2012 by tbspnate

Nothing beats slow cooked chili when you want rich, homey goodness. Chili is one of those dishes – the longer it cooks, the richer the flavor and the better it tastes. Although the true origins of chili are hotly debated, there seems to be a general consensus that chili was popularized in the South Western United States in the 1800s. The original basic chili was made of beef, chili peppers and a few other spices – not quite resembling the to... Read More ›
How to Make Biscuits

Posted February 18th, 2012 by tbspnate

The lowdown on different types of biscuits – plus ideas for your next meal. From simple side to delicious dish, biscuits are a great, inexpensive and easy-to-make food for your next meal. Biscuits can be enjoyed in any number of ways from sandwiches, treats, main dishes or complements to a main dish or soup. Types of Biscuits Along with the various ways you can work biscuits into a meal, there are several different types of biscuits. The big... Read More ›
Salted Caramel Bundt Cake

Posted February 17th, 2012 by girlversusdough

Good heavens, people. Drop everything. Drop your fork, your knife, your pen, and your bag of cheese popcorn. It’s time to make cake.This Salted Caramel Bundt Cake is the cake to end all cakes. It’s insanely easy to make, it requires few ingredients and the taste is the most amazing combination of sweet and salty thy taste buds will ever experience. This is why it’s imperative that you follow these instructions to the letter, so that yo... Read More ›
Cereal Milk Panna Cotta

Posted February 16th, 2012 by TheFoodinmyBeard

Pop-up restaurants are a big trend right now in Boston. If you’re not familiar, a restaurant basically appears out of nowhere, serves dinner for a day, week, month, or whatever allotted time it chooses, then disappears back to nothingness.It’s something different and a lot of fun, and I try and get tickets whenever I can! One I recently attended was college-themed. This meant things like wild mushroom “hot pockets” and the most fabul... Read More ›
Cranberry-Orange Cornbread

Posted February 15th, 2012 by girlversusdough

Forget everything you think you know about cornbread. It’s about to get ca-razy up in here.OK, maybe not that crazy – but it was crazy enough for me when I discovered the magic that is buttery cornbread juxtaposed with tart cranberries and sweet orange zest, like in this here Cranberry-Orange Cornbread.Who knew something so savory would taste so amazing mixed with something sweet? Me, I thought. I should have known that, what wit... Read More ›
Gooey Honey Cake

Posted February 14th, 2012 by macheesmo

There are some beautiful cakes out there in the world. Some have wonderful colors and frostings and intricate designs.These are all fine and good, but there’s another type of cake out there that I think I need to bring to your attention: The ugly duckling cake.It’s not that this gooey honey cake is actually ugly, but it just isn’t flashy.This is the kind of cake sits on a table at a party, untouched, for an hour or so until som... Read More ›
Valentine Ravioli

Posted February 13th, 2012 by TheFoodinmyBeard

Going out to dinner on Valentine's Day is one of the biggest ordeals of the year. You need to call months in advance for reservations, every restaurant is packed, and most places do prix fixe menus. You know, an excuse to sell their same old meals at a mark up for the holiday. Not only that, for me it’s sort of awkward knowing that every person in the room is trying to have a romantic evening.Just like New Year’s Eve is known as amateur... Read More ›