People are notorious for under-reporting what they consume — they lie, forget or just guess wrong. For researchers who want to know how much soda we’re drinking, a high-tech analysis technique could help.
Stephanie Hua is the creator of Lick My Spoon, a place for all things delicious. So far she has learned that she very much enjoys salted caramel anything, a good soup dumpling is worth a scalded tongue, and there is no room in life for non-fat cheese and crappy chocolate. Also, a barrel of cheese balls never ends well.
Stephanie has been known to choose her company based on how much they can pack it down. Ability to endure cramped quarters, sketchy back alleys, and uncharted paths to seek out that special dish is also a plus in her book. If you fit the criteria, drop a note. You’ll probably get along just fine.
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New Orleans is one of my favorite eating towns. Granted, San Francisco is where my heart is, but New Orleans speaks to me. New Orleanians seem to just eat life up with gusto. And I love that they have managed to preserve a culinary history and food culture that is so distinctly their own. I jump at every chance I get to visit NOLA, and with Mardi Gras festivities in full swing, this is a prime time to be in town.
I whipped up some Pumpkin Cream Cheese Frosting (which rocked if I do say so myself), and sandwiched a generous dollop between two of my pumpkin cookie-cakes. A finishing touch of some toffee bits along the edges and I had myself something to whoop about.
Homemade cranberry sauce is crazy easy to make. I mean it. It is stone cold simple. Once you try it, I promise you will never buy the weird canned stuff again. This cranberry sauce elevates the traditional version with the addition of fragrant orange zest and juice, ginger, and warm spices.
These savory pancakes are thick, fluffy, and full of spinach and cheese. With a zesty tomato-orange cream sauce poured on top, this is not your average stack of pancakes.