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Cookery Holidays in Sicily
Sicilian Cookery Holidays by loveSicily - allow sicilian food to conquer your palate. A cookery school in Sicily, in the heart of Baroque Modica with amazing views of the city.
food
A Bistro A Day, Today's Stop, Bistro de la Poste in Brussels - (via www.sergetheconcierge.com)
After mentioning Bistrot des Cineastes yesterday and others in the past, it dawned on me that it could be a nice addition to 'Serge the Concierge' to feature A Bistro A Day.
Know of a nice bistro or wine bar in your neck of the woods, let us know so we can keep up coming with fresh ideas for A Bistro A Day.
E-mail your suggestions to info [at] njconcierges [dot] com
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Jihva - March 2010 - Breakfast
This is a Jihva Event hosted by Suma Gandlur
Event Start Date: Mar-01-2010
Event End Date: Mar-31-2010
Post a vegetarian / vegan breakfast recipe on your website during the month of March 2010. Any cuisine is welcome and no eggs please.
Email me your entry to toveggieplatter@hotmail.com with the following details - Your name, Recipe Title, URL to recipe on blog and an image of the recipe.
Non bloggers can email me the recipe and the image.
Piranha Soup and Fumiko on the Menu of our Wednesday Interview - (via www.sergetheconcierge.com)
My first encounter with Fumiko Imano came thanks to a piece by Amelia Groom on Tokyo Art Beat.
As much as the fact that she was a photographer, I liked her playfulness, the fact that she designed some of her clothes (punk as in DIY) and her well traveled life from Brazil to Japan to Paris and London.
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How to Grow Great Grub? Green Thumb Advice from Gayla Trail, The Wednesday Interview - (via www.sergetheconcierge.com)
As soon as I noticed Grow Great Grub: Organic Food from Small Spaces (yes you can) by Gayla Trail, I knew I had to interview the young lady.
Why? Because her book (published in February 2010 by Clarkson Potter) shows that anyone can do it even with limited space, she describes 'Grow Great Grub' as an 'essential encouraging guide'.
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Food is Love -> PRIZES from Scharffen Berger
This is a round-up Event hosted by Savor the Thyme & The Naptime Chef
contest Event hosted by Savor the Thyme & The Naptime Chefchallenge Event hosted by Savor the Thyme & The Naptime ChefEvent Start Date: Feb-08-2010
Event End Date: Feb-16-2010
A few weeks back Kelsey and I started talking about teaming up for a fun food challenge and both Valentine’s Day and the idea that ‘Food is Love’ popped into the conversation. We would love to see how everyone shows their love through food. What do you make to brighten someone’s day or put a smile on his or her face? A savory appetizer, favorite main dish or sweet dessert?
The BEST BBQ Pork Ribs in Bali @ Nuri's Warung - (via www.j2kfm.com)
Naughty Nuri's Warung in Ubud, Bali serves the BEST barbecued pork ribs in Bali, highly recommended. Cheap as well, at about USD6 per rack.
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REAL Authentic American Pizzas @ Michelangelo's Pizzeria - (via www.j2kfm.com)
A pizzeria tucked in a corner of the most quaint town of Ipoh, in Malaysia. Serving real authentic pizzas with fresh ingredients, Michelangelo's here to stay!
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Penang Street Food - A Gastronomic Journey in Malaysia - (via www.j2kfm.com)
Penang of Malaysia is rated as one of the top destinations in the world, famous for the endless varieties of street foods that are cheap and delicious.
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The twelve days of Christmas cooking tips
This is a Food blog. facebook & twitter event Event hosted by The Cotswold Food Year
Event Start Date: Dec-01-2009
Event End Date: Dec-13-2009
Share your best Christmas cooking tip so everyone else can save time on their Christmas cooking too, and we can all have a stress free Christmas lunch!
Send in your tips on email, facebook http://bit.ly/5byf7v or twitter @Cotswoldfood. See more here: bit.ly/8joVTg
Malaysian Food : Bak Kut Teh (Stew of Pork Cuts in Herbal Soup) - (via www.j2kfm.com)
Bak Kut Teh is a classic Chinese dish, served in claypots. The soup version is hearty, with herbal soup brimming with pork ribs, tender cuts of pork, and even pig offals. The DRY version of Bak Kut Teh consists of sumptuous cuts of pork in a sticky, caramelized and spicy sauce, with chopped okra and chillies.
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