OK, so I’ll admit it — with going out of town for my birthday and looming writing deadlines, my Emeril Sizzling Skillets and Other One-Pot Wonders posts have been lagging. With all of the prep required in most of these dishes and/or lengthy cooking times, it’s been hard to get all my posts in BUT
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We’re in the final week of the Emeril One-Pot Cooking Party over here, folks and if you haven’t had the chance yet to make it over to some of my fellow bloggers in the party, then you should scoot on over and increase your chances to win Emeril’s new cookbook, Sizzling Skillets and Other One-Pot
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I am a sucker for Italian cooking. My childhood memories are filled with sensory impressions like: the rich bubble of homemade marinara sauce simmering on the stove; the sweetly-savory, herby scents of garlic, oregano, basil and fennel seed filling our home; a golden crust of melted mozzarella draped luxuriously over the lip of a pan
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Oysters and artichokes — I’m a crazy about them both. So imagine my delight when I opened Emeril’s New cookbook, Sizzling Skillets and Other One-Pot Wonders and found a recipe whose ingredient list contained, not only, those two favorites but mascarpone, shallots, dry white wine, butter and cream — sinful! “O Oysters,” said the Carpenter,
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Here it was Day One of Emeril’s One Pot Cooking Party but Day 6 of over 90 degree temperatures in the, usually temperate, Pacific Northwest. I had planned to make Emeril’s Artichoke Soup with Poached Oysters (sounded so sinful) but after an unusually busy Sunday (seeing our German houseguest off, landing a handful of major
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That’s right, Emeril Lagasse chose me to cook with him — well, me and an elite 19 other bloggers. How did this happen? Well, the folks over at William Morrow (Emeril’s publishing company) were looking for bloggers who wanted to get be part of a “One-Pot Cooking Party,” to help Emeril launch his new book
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Ever since cupcakeries started rising up all over the country, from big cities like NYC’s Magnolia Bakery and LA’s Sprinkles to small boutique stand-outs like Boise’s Buttercup Happy Cakes and Portland’s many purveyor’s (St. Cupcake, Cupcake Jones & The Sugar Cube) red velvet has seen a resurgence. ( Sprinkles even offers a gluten-free red velvet.)
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Summertime always brings with it sun filled memories of friends, fun and multiple ways to beat the heat, like moving food prep outdoors. Firing up the grill for lamb and Portbello mushroom kebabs marinated in the sweet kiss of olive oil, balsamic and rosemary or chicken drenched in the lemony tenderness of yogurt, garlic and
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