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05 Feb 14:00

Some Customers Are Hard to Please

04 Feb 08:10

Chicken Marbella

by Elise
Chicken Marbella

One of the finest dishes ever to come out of The Silver Palate Cookbook, Chicken Marbella is chicken first marinated in oil, vinegar, capers, olives, prunes, and herbs, then baked with added brown sugar and white wine. Prunes are the distinctive ingredient in this famous dish. They’re actually used often in classical French cooking, and the Silver Palate recipe borrows heavily from the French traditional lapin aux pruneaux.

Continue reading "Chicken Marbella" »

27 Jan 15:46

January Cleanses & Detoxes

I find myself in the midst of strangers a lot, a lot - crammed onto buses, in line at a cafes, grabbing lunch at favorite spots, grocery shopping - and I can't tell you how many conversations I've overheard in the past week related to cleanses, detoxes, and diets. An unusually high number, even for January - month of fresh starts, clean slates, and focused intentions. And there seem to be two veins of conversation - the individuals excited about cleansing or fasting, and the debunkers (link, link). My immediate reaction is that you don't really need to be in one camp or the other. There might be something to inspire you in one of those programs, even if you're not going to get onboard entirely. It could be a single recipe you come to love, or a mantra you embrace. I like to look at lots of different cleanses and detoxes, because there tend to be so many positive aspects to them - I'm talking about the ones based in real, whole foods (versus supplements & powders). The menus and recipes often emphasize the power and promise of good, diverse, plant-centric ingredients, mindfully sourced. Participants end up shopping, eating, and cooking with intent - also important. And because they tend to last a week, or two, or four, they can help establish new habits. So, while extended detox stretches or diets tend not to be my thing, an overall commitment to treating your body well, in the best way you're able, is something I'm always trying to get/keep a handle on. That's a long way of saying, I find that wherever you fall on the spectrum of diets, cleanses, and detoxes, there is a lot of good content out there, particularly in January - and some of these programs can be a great source of recipes, reminders, and ideas. Beneficial, and health-promoting not just for January, but for the rest of the year as well. :) A few of the links that I've browsed this month:

- My New Roots' Winter Weekend Cleanse

- Moon Juice's Amanda Chantal Bacon does Nine Days Plant Based in Harper's Bazaar

- Detox your Mouth

- Bon Appetit Food Lovers Cleanse 2015 (the complete menu)

- Green Kitchen's Green & Clean 2015 E-Book (more here)

- Whole30 / Whole30 Veg / Vegan

- Goop Detox with Dr. Alejandro Junger

-Shira Bocar Eat Clean Videos (audio alert)

-Whole Living Action Plan (from 2013)

I also tend to turn to my Pinterest boards if I'm in a bit of a creative or cooking funk - I love seeing what resonates with people, and there are so many great collections of recipes people pin. Lot's related to clean eating - like Kate Baxter's board, or Michele Janezic's board.

- Full Moon Feast: Also, (a book rec) Jessica Prentice's book takes you through an exploration of ancient and modern connections of our foodways to the seasons through the thirteen lunar cycles of the agrarian year. An inspired read as we think about our connections to food as we move through our own calendars.

Continue reading January Cleanses & Detoxes...
29 Jan 00:43

Travel: 77 LGBT Cruises!

by Drew Wilson
Passport presents their annual Cruise Calendar, an expansive list of the world’s best gay and lesbian cruise voyages for 2015.
26 Jan 05:00


If all else fails, use "significant at a p>0.05 level" and hope no one notices.
22 Jan 21:28

Beef Stroganoff

by Elise
Beef Stroganoff

Oh Beef Stroganoff—the ultimate comfort food! Tender strips of beef and mushrooms are first sautéed in butter, then swirled with sour cream to make a creamy sauce, and served over noodles, rice, or fries. It’s not diet food, but it will make you smile.

You will want to make stroganoff with a tender cut of beef, such as tenderloin or top sirloin. For a quick version you can use ground beef instead of beef strips. You can also substitute yogurt for sour cream and leave out the mushrooms entirely.

Continue reading "Beef Stroganoff" »

23 Jan 02:11

Bourbon Maple Glazed Chicken Wings

by Elise
Bourbon Maple Chicken Wings

These are sticky. These are messy. These are the best darn chicken wings I’ve ever had. As in keep them away from me or I’ll eat them all. As in protect your wings or I’ll take them when you’re not looking. As in you’ll need more napkins because these wings really are finger-licking awesome.

Continue reading "Bourbon Maple Glazed Chicken Wings" »

18 Jan 18:15

Does Meditation Really Work? - VIDEO

by Kyler Geoffroy


We've all heard of the calming and transformational powers of meditation, but how exactly does it affect your body from a biological perspective? Does it really do anything?

ASAPScience investigates, AFTER THE JUMP...


16 Jan 15:10

Salted Chicken Shreds ไก่คั่วเกลือ

by Leela
Last November marked the 6th anniversary of SheSimmers. I’ve been doing this thing for six years. And though it doesn’t feel that way to me, that’s a long time. In most relationships, this is long enough for people to feel so comfortable with each other that even certain bodily functions no longer present an issue. […]

15 Jan 17:00

key lime pie

by deb

key lime pie

January, as far as I’m concerned, is a pretty mediocre month. The holiday party tinsel-and-bubbly frenzy of November and December is replaced with hibernation and Netflix binges. The charming first and second snowstorms pass and the ones that follow are met with more of a really? it’s snowing again? Squarely between Christmas and mid-Winter break, it’s too early in the season to be so weary of the cold, but here I am, counting down the days until the hi/bye gloves can literally come off.

butter into graham crumbs, sugar, salt
buttery graham crumbs

Fortunately, just when I’ve resigned myself to thinking it’s going to be as beige and bleak going forward as the paragraph above, January — as if implicitly understanding that it’s going to have to sell itself harder — presents us with a luminous ray of tropical sunshine packaged as citrus fruit. I become obsessed. This ridiculous thing I bought five years ago as everyone around me tut-tutted that it would never earn its keep is put into overdrive as we conduct methodical studies of the pros and cons of cara-cara vs. blood orange vs. pink grapefruit vs. tangerine juice. (Spoiler: they’re all amazing.) Citrus is as good as everything else about a biting cold sleeting day is bad.

a neatly-pressed-in crust

... Read the rest of key lime pie on

© smitten kitchen 2006-2012. | permalink to key lime pie | 234 comments to date | see more: Lime, Photo, Tarts/Pies

12 Jan 19:58

How to Caramelize Onions

by Elise
How to Caramelize Onions

Caramelizing onions, by slowly cooking them in a little olive oil until they are richly browned, is a wonderful way to pull flavor out of the simplest of ingredients. Onions are naturally sweet; and as caramel comes from the simple cooking of sugar, when you slowly cook onions over an extended period of time, the natural sugars in the onions caramelize, making the result intensely and wonderfully flavorful.

You can use onions prepared this way on top of steak, or for onion soup, tarts, pizza, or onion dip.

Continue reading "How to Caramelize Onions" »

10 Jan 22:24

09 Jan 15:30

Yeah, Because Genitals Aren't Gross


Submitted by: (via Bomchikiwoowow)

Tagged: gross , banana , genitals , funny , dating
09 Jan 16:02

08 Jan 02:23

Grilled Beef Salad~Thai Style

by Angie Tee

It's amazing how satisfying eating a plate of this delicious Thai-style Grilled Beef Salad. Prep all the salad and dressing ingredients ahead of time. When ready to serve, grill the beef to your liking, sliced, and then toss them with the salad and dressing.

Grilled Beef Salad (Thai-Style)


2 (About 500 to 600 grams) Pieces Sirloin Steaks
Sea Salt
Black Pepper

3 Stalks Lemongrass, thinly sliced
4 Shallots, thinly sliced
A Handful of Mint Leaves
3 to 4 Kaffir Lime Leaves, finely sliced
3 Scallions, sliced
Fresh Coriander Leaves
1 Cup Chinese Celery
1 Head Red Leaves Lettuce, torn
1 Cucumber, peeled, halved, seeded and sliced
1 Cup Small Tomatoes, quartered
¼ Cup Roasted Peanuts

8 to 10 Bird’s Eye Chilies, chopped
2 Cloves Garlic, chopped
4 Tbsp Fish Sauce
4 Tbsp Lime Juice
2 to 3 tsp Sugar


Mix all the dressing ingredients and set aside.

Season the sirloin steaks with salt and pepper.

Heat a large grill pan/skillet over high heat until hot.

Cook the sirloin steaks to your liking. Turn each steak once using a tong. Remove the steaks from the skillet, and let it rest for about 5 minutes before serving.

To make the beef salad: Slice the steak into thin strips. In a medium or large mixing bowl, add some lemongrass, shallots, mint leaves, scallions, coriander, cucumber, tomatoes, and the grilled beef. Mix in a couple tablespoon of the dressing, toss and mix well. Add some lettuce leaves on a serving plate, the beef mixture, peanuts, and garnish with mint leaves and kaffir lime leaves. Spoon some of the dressing, if desired. Serve immediately.

Serves 4

07 Jan 23:21

Baked Parmesan Chicken Nuggets

by Elise
Baked Parmesan Chicken Nuggets

When we were kids, my mother used to make this Parmesan chicken dish that was so good we would fight for drippings, every last crumb. She would start with a whole chicken, remove the skin and bones (and use them for making chicken stock), and then cut the meat into small pieces. (She made “nuggets” before anyone called them that!)

Then she she would dip the pieces into melted butter, dredge them in breadcrumbs and Parmesan, and bake them.

My god were they good.

Continue reading "Baked Parmesan Chicken Nuggets" »

29 Dec 16:40 Submit: Kik:...
Kik: freeballingla

23 Dec 20:45

Perfect Cheesecake

by Elise

It takes a bit of hubris to describe a recipe as “perfect”, especially for a recipe such as cheesecake, for which so many have their own personal favorite. But, this is simply the best, most wonderful cheesecake I have ever had, and have ever made. It is based on a master recipe, from the master of baking herself, Dorie Greenspan.

Continue reading "Perfect Cheesecake" »

20 Dec 19:30

Gay Iconography: Pee-Wee's Big Holiday Adventure

by Bobby Hankinson


If there’s a case to be made for nurture versus nature, I’d have to cop to Pee-Wee’s Playhouse Christmas Special playing at least a small role in my personal little gay development. The primetime special, initially aired December 1988, is some of the greatest — and gayest — holiday TV of all time. Now, as of this week, the special (along with the rest of the Pee-Wee’s Playhouse series) is available on Netflix to delight a whole new generation.

For a children’s program, it was an incredibly unique world, blending retrofuturist glitz with absurdist humor, a richly diverse cast, and a touch of morality. “I’m just trying to illustrate that it's okay to be different — not that it's good, not that it's bad, but that it's all right,” Reubens told Rolling Stone about the series. “I’m trying to tell kids to have a good time and to encourage them to be creative and to question things.”

Pee-Wee’s Playhouse Christmas Special, written by Paul Reubens and John Paragon, follows Pee-Wee (Reubens) as he preps the playhouse for the holidays. The special doesn’t find Pee-Wee visited by ghosts of Christmas past, present or future, but it does feature more gay icons than the last three New Now Next Awards combined. There are appearances from Annette Funicello, Grace Jones, k.d. lang, Dinah Shore, Oprah, Whoopi Goldberg, Cher, and many more alongside playhouse regulars like Laurence Fishburne (Cowboy Curtis) and S. Epatha Merkerson as Reba.

Don your gay apparel and relax with some of our favorite clips, AFTER THE JUMP


In lieu of a nativity set, more people should adorn their lawn with a figurine of Grace Jones popping out of a box in a breastplate.


Cher filmed this short cameo in only 25 minutes due to her busy schedule.


The late Joan Rivers brought her acerbic wit and a bit of Hollywood Squares style to the playhouse.


Just when you thought it couldn’t get more campy, there’s Charo.


My personal favorite scene involves Pee-Wee giving Little Richard an ice skating lesson.


For a complete list of special guests, check out the opening musical number, above.

Happy holidays! What’s your favorite holiday special?


20 Dec 18:11


by Elise

“I’ll make cioppino,” my brother John announced as the family discussed what to make one Christmas eve a few years back. “Great!” said my father and I, relieved that someone else would do the cooking that night. “Have you ever made cioppino before?” Dad wisely asked. “Uh, no, but it can’t be that hard, just make a tomato base and throw in some fish, clams and crab.” Okay. Relief short lived.

Continue reading "Cioppino" »

21 Dec 05:01

Scalloped Potatoes with Caramelized Onions and Gruyere

by Elise
Scalloped Potatoes with Caramelized Onions

A few years ago my father announced to his now very grown kids that he would no longer be participating in Christmas gift exchanges and encouraged us to follow his lead. As Scrooge-like as this may sound, it has turned out to be quite the blessing. Instead of racing around the week before Christmas stressing over buying presents for our grown family members, who quite frankly are in no need of additional material possessions, we focus on holiday meal planning instead. We love prime rib for Christmas dinner and seafood for Christmas eve. All the sides are open for discussion, as well as the desserts.

Continue reading "Scalloped Potatoes with Caramelized Onions and Gruyere" »

17 Dec 19:42

Cream of Mushroom Soup

by Elise
Cream of Mushroom Soup

Cream of mushroom soup has been a favorite of mine as long as I can remember. Of course when we were growing up it was Campbell’s and it came in a can. But even as an 8 year old I took great pride in heating my own soup, and discovered for myself how much better it was if you added milk instead of water, and how important it was to slowly add the milk while stirring so it wouldn’t form clumps.

Continue reading "Cream of Mushroom Soup" »

12 Dec 23:10

Prime Rib

by Elise
Prime Rib on Simply Recipes

Prime rib claims center stage during holiday season for a very good reason. It is the king of beef cuts. It’s called a standing rib roast because to cook it, you position the roast majestically on its rib bones in the roasting pan. Beautifully marbled with fat, this roast is rich, juicy, and tender—a feast for the eyes and the belly.

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02 Dec 22:07

Swedish Meatballs

by Elise
Swedish Meatballs

One of our most popular recipes around the holidays is this one—Swedish meatballs. They’re terrific over egg noodles for a main course, or served as individual appetizers.

Continue reading "Swedish Meatballs" »

18 Nov 13:59

Kmart: Jingle Bellies

by Joe Jervis

(Tipped by JMG reader Ken)
13 Nov 16:46

pretzel parker house rolls

by deb

pretzel parker house rolls

There are kitchen discoveries that lead to nothing but trouble. The first time I caramelized sugar, I knew I was ruined. Why would anyone want to eat drab white sugar if they could eat it cooked to a 100x as delicious toasty amber syrup? The first time I tried browned butter, I went on a butter-browning bender (cookies! breadcrumbs! crispy treats!) which, frankly, shows little sign of abating today. So, it should be no surprise that when I finally cracked the authentic pretzel-making code six months ago, I didn’t know where to stop. Everything comes up pretzel now! I’ve made pretzel scones and pretzel challahs. I’m dreaming of pretzel shortbread and popovers, pretzel bagels and grissini. I might need an intervention.

kneaded and doughy
a bored-of-watching-dough-rise selfie

But before you all gather round my canister of food-grade lye, my latex gloves and the onion goggles I really should have more shame about owning, and sit me down for a talk about where things are going, I think we need one more pretzel thing this year, and I’d like to believe I saved the best for last.

my unscientific way of dividing doughs

... Read the rest of pretzel parker house rolls on

© smitten kitchen 2006-2012. | permalink to pretzel parker house rolls | 196 comments to date | see more: Appetizer, Bread, Photo, Side Dish, Thanksgiving

04 Nov 15:00

How to make orejas

by Maura Wall Hernandez

Instructions how to make orejas, also known as palmiers. This popular Mexican pan dulce has only three ingredients: puff pastry, cinnamon and sugar. Recipe on

Orejas, also known as palmiers, are a puff pastry cookie and kind of pan dulce commonly found in panaderías all over Mexico.

Pan dulce was made popular during the French occupation in the mid 1800s, and as Mexican President Porfirio Díaz was considered to be a Francophile, French influence on Mexico’s gastronomy was allowed to grow from the time Díaz first took control as president in 1880 and flourish into the early 1900s.

In 1911, Díaz left Mexico to live in exile in Paris when Madero became president; he would live there for four years before he died in 1915. And although Díaz died in exile, the French pastries and sweet breads adopted by Mexico morphed into uniquely Mexican creations, with a variety of shapes, textures and creative names that still exist today.

RELATED RECIPE: Cafe de olla

Pan dulce can encompass pastries, sweet breads and even cookies. Other popular kinds of pan dulce include conchas (circular sweet rolls with a sugary, crunchy, crumbly topping made of flour, confectioners’ sugar and butter or vegetable shortening, and shaped to resemble a seashell), sweet empanadas, mantecadas (similar to pound cake, and shaped like muffins or mini loaves), cuernitos (croissants), and puerquitos or marranitos (pig-shaped cookies). Of course, these are only a few of the most popular and common kinds of pan dulce. Some types have a directly translated name from the original French name, but others have more creative names in Spanish.  

Orejas are a staple at my house and I often make a batch to enjoy with a cup of coffee throughout the week, to take to work for a breakfast meeting, or when I need to drop off something easy for a bake sale or party. Some of my other favorite variations include churros, garibaldi, and rieles (mini strudels with a fruit or cheese filling and coarse-grain sanding sugar).

 RELATED RECIPE: Atole de vainilla

Orejas are made by spreading cinnamon sugar on both sides of a sheet of puff pastry, then rolling the puff pastry with a rolling pin to press the cinnamon sugar into the pastry. Then, the pastry is folded and sliced, and baked at a high temperature so the sugar caramelizes and creates a sort of glassy sugar glaze on the pastry dough.

Although every Mexican panadería is a little different, it’s guaranteed you’ll always find orejas. But you’ll feel like a fancy pastry chef and a little bit like a rock star when you make them on your own—and you’re likely to impress people who have no idea how easy they are to make!

How to make orejas

Prep Time: 10 minutes

Cook Time: 9 minutes

Yield: Yields 15-16 cookies

How to make orejas


  • 1 sheet Pepperidge Farm puff pastry, defrosted
  • ½ cup Zulka morena granulated cane sugar
  • ¾ teaspoon ground cinnamon


  1. Line a large cutting board with parchment paper and unfold the puff pastry sheet to defrost for about 45 minutes to an hour.
  2. When pastry is defrosted, preheat the oven to 425 degrees F.
  3. Line a baking sheet with parchment paper and spread about ¼ cup of the cinnamon sugar mixture on it, roughly in the shape of the puff pastry.
  4. Transfer the defrosted puff pastry to the baking sheet on top of the cinnamon sugar and peel the parchment paper off the other side. Spread the remaining ¼ cup of cinnamon sugar liberally over the top of the puff pastry.
  5. Use a rolling pin to gently roll out the puff pastry both horizontally and vertically, which will cement the sugar into the pastry.
  6. Fold the puff pastry inward from the edges to meet in the middle. Then fold again, in half. With a sharp knife, cut half-inch slices and transfer to a parchment paper-lined baking sheet.
  7. Bake at 425 degrees F for 5-7 minutes on one side, remove from oven and flip orejas with a spatula, and bake for another 3-4 minutes. Remove from oven and allow to cool on a cooling rack. Store leftovers in an airtight container for up to 5 days.


Recipe prep and cook time does not include 45-60 minutes of inactive prep to defrost frozen puff pastry sheets.


RELATED RECIPE: Tequila-infused raspberries with cinnamon sugar crema and orejas

The post How to make orejas appeared first on The Other Side of the Tortilla.

04 Nov 01:25

Santa Fe Pork and Black Bean Stew

by Elise
Pork and Black Bean Stew

Summer has finally decided to vacate the premises and the cool weather has set in here in Northern California. I don’t know about you, but I look forward to the cooler days, especially when they bring rain (which we desperately need right about now). Things slow down, not as much needs tending to, and I can curl up with a cup of hot chocolate and a blanket and read a book without any guilt over taking it easy.

Continue reading "Santa Fe Pork and Black Bean Stew" »

02 Nov 17:32

Spicy Fried Rice With Crab

by Angie Tee

This scrumptious fried rice is flavored with Spicy and Crispy Chili Paste and fresh crab meat.

Spicy Fried Rice With Crab


2 Tbsp Peanut Oil
120 grams Crab Meat
1/2 Yellow Onion, diced
2 Cloves Garlic, chopped
3 Bird’s Eye Chilies, chopped
2 Large Eggs
3 1/2 Cups Cooked Rice, cold or room temperature
4 Tbsp Spicy & Crispy Chili Paste
1 Tbsp Light Soy Sauce
Sea Salt, to taste
White Pepper
3 Scallions, chopped


Heat the wok over high heat. Add some peanut oil and swirl to coat the wok. Remove excess oil, you’ll need about 2 Tbsp of oil.

Add yellow onion, chill, and garlic. Fry until fragrant. Mix in the eggs, let it set, and gently move it around. Toss in the rice and stir frequently make sure the rice is coated with the eggs. Add the spicy and crispy chili paste, crab meat, and soy sauce. Then season the fried rice with salt and pepper. Serve warm with some chopped scallions. 

30 Oct 11:01

Chicken in a Creamy Parmesan and Sundried Tomato Sauce

by Kevin Lynch
Chicken in a Creamy Parmesan and Sundried Tomato Sauce
Everyone loves a quick, easy and tasty chicken dish and this chicken in a creamy parmesan and sundried tomato sauce fits the bill perfectly coming together in less than 30 minutes. This recipe could not be easier, you simply cook the chicken in the pan and then make the sauce in the same pan! The sauce is pretty simple and yet packed with flavour from the sun-dried tomatoes and parmesan and it is made in a base of chicken broth and cream. This chicken in a creamy parmesan and sundried tomato sauce is great by itself or served over rice, quinoa, etc. or you could even slice the chicken up and toss it and the sauce into a pasta like fettuccine.

Read the recipe »