Food

Wherein I show you how to make an American Globs. @ Big Gay Ice Cream Shop

Although I had my first raw kale salad years ago in the form of a kale Caesar at a restaurant in Berkeley, it’s taken me until this now to make it myself. Raw kale salads haven’t appealed to me as much as they have to others for the sole reason that most of the kale sold has had tough, super curly leaves. Salads made from that kind of kale are like chewing on a wet Brillo pads. I know that raw kale is a super good-for-you food but how much of it can I really eat to be ‘healthy’? Not much. Kale, I thought, was best boiled, simmered, or sauteed. Well, until now. We’ve been making an Asian style kale and seaweed salad once a...

Ichtegems grand cru @trappedoor #aloft #craftbeer #beerporn

It's been nearly a week since fatal 200-mph tornadoes ravaged Moore, Okla., and plenty of restaurant brands are pitching in to help with the clean-up and recovery process. The heart of the storm hit …Read more...

RT @_thealternative: A Slice of Summer : Strawberry Balsamic Basil Soda by @Sirime #greenfoodie

RT @_thealternative: A Slice of Summer : Homemade Fruit On The Bottom Yogurt (Using Plums) by @Sirime #greenfoodie

RT @_thealternative: A Slice of Summer : Mango Green Tea Smoothie by @Sirime #greenfoodie

Berrong on Beer - Can't we all just brew along?: Nathan Berrong works at CNN's satellite desk and writes Eatoc...

Mix the vegetables together in a salad bowl. Just before serving, pour over the French dressing and toss well to coat.

Sift the flour, cocoa, salt and baking powder into a bowl. Stir in the sugar, then add the egg yolks, oil, milk and vanilla essence. Beat well until smooth. Whisk the egg whites and fold into the mixture. Pour into a lined and greased 25 cm (10 inch) deep cake tin and bake in a preheated moderate oven, 180°C (350°F), Gas Mark 4, for 50 minutes to 1 hour until risen and firm to the...