Mariyah Yokyorkhun at Mariyah Bakery in Bangkok [SheSimmers: Khanom Badin: Thai-Muslim Butter Cake (ขนมบดิน)]
Just made these to take to my friend’s 30th b-day party. They smell like heaven!
for future use!
Thanks to Pinterest, I now have one place I can save all those recipes I had kept in Google Reader.
Never mind, I’m gonna make this one because I can put it together the night before. [Healthy & Delicious: Niçoise Pasta Salad | Serious Eats : Recipes]
I may attempt this salad recipe this weekend. I’ll have to double it (for a potluck dinner). [French in a Flash: Green Salad with Creamy Goat Cheese Dressing | Serious Eats : Recipes]
The key to fish stews lies in the seasoning, which should be heady, strong and thick. It has to be, because you don’t get to cook the delicate flesh of the fish for long: 10 minutes at most, for the thickest fillets. Fortunately, fish doesn’t just cook quickly, it absorbs flavor quickly, too. While bouillabaisse, with its trumpeting notes of Pernod and saffron, is perhaps the iconic fish stew, it is only one of many. Nearly every culinary tradition has its own version, from the chowders of New England to the paprika-tinted broths of Portugal and the lemongrass and coconut milk melanges of Southeast Asia.
Photo: T. Susan Chang for NPR
ooh, I think I may attempt a variation on the Fishermen’s Stew Of Graciosa pictured here. It looks so delicious!
I’ve got a pound of sweet potatoes and I wanna use them! Anyone have a favorite stove-top (my oven is a smoke monster) sweet potato recipe?