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diary of a foodie
recipes
Noodles with Pork and Hot Bean Sauce
January 2007
- Keywords
- diary of a foodie,
- pork,
- pasta,
- asian,
- chinese
recipes
Bobó de Camarão (Shrimp in Yuca Coconut Purée)
Find a good-quality jerk paste, and it's like Caribbean magic—you can make a complete island meal in a flash.
January 2007
- Keywords
- diary of a foodie,
- pork,
- meat,
- shelley wiseman,
- south america
recipes
Jerk Pork Chops with Hearts of Palm Salad and Sweet Plantains
Find a good-quality jerk paste, and it's like Caribbean magic—you can make a complete island meal in a flash.
January 2007
- Keywords
- diary of a foodie,
- pork,
- meat,
- shelley wiseman,
- south america
recipes
Fried Zucchini Blossoms
January 2007
- Keywords
- diary of a foodie,
- zucchini,
- flowers,
- vegetarian,
- starter
recipes
Crema Catalana Foam
We know and love the molded custard dessert called crema catalana, but here it takes a more dynamic form. This foam is sexier than whipped cream and is especially delicious on berries.
January 2007
- Keywords
- diary of a foodie,
- dessert,
- ferran adria,
- molecular gastronomy,
- dairy
recipes
Five-Herb Ice Milk
Feel free to experiment with the combination of herbs in this refreshing dessert—even adding a sprig of cilantro or oregano can be delicious.
January 2007
- Keywords
- diary of a foodie,
- ian knauer,
- dessert,
- dairy,
- herbs
recipes
Tea-Smoked Duck Breasts
This procedure—done mostly in a wok—is simple and produces a mean smoked duck. Try thin slices over a salad, or make smoked-duck sandwiches.
January 2007
- Keywords
- diary of a foodie,
- tea,
- poultry,
- asian,
- chinese
recipes
Bacon-and-Egg Ice Cream
January 2007
- Keywords
- diary of a foodie,
- dessert,
- pork,
- eggs,
- ice cream
recipes
Rabbit Ragù
The nice thing about this dish is that it cooks quickly and is substantial without being heavy.
January 2007
- Keywords
- diary of a foodie,
- elena faita-venditelli,
- italian,
- rabbit,
- wine
recipes
Braised Duck Legs with Shallots and Parsnips
We used chef Fergus Henderson's technique for braising duck legs so the skin sides, peeking above the liquid, stay crisp while the meat braises.
January 2007
- Keywords
- diary of a foodie,
- poultry,
- parsnip,
- fergus henderson
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