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fried eggs w/ nuts, berries, mushrooms and garlic

Chef Jim Christiansen, of Heyday restaurant in Minneapolis, fries his eggs with a splash of water to prevent the whites from burning. Source: SAVEUR

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booze-sicle :: summertime treat

Chocolate Martini Pudding Pop

Yeah, you that right. Chocolate Martini Pudding Pops. Bring on the heat. Bring on the raging dog days of summer, the long mountain bike rides, and all the sweat. 90 more words

Sub-feature

mosé :: drink of the month

This cocktail takes all the best elements of a margarita—tequila, citrus, and sugar—and combines them with the dry, summery fun of rosé. {via Epicurious} 55 more words

Beverages

five no bake energy bars + bites

We rounded up five of the most delectable energy boosting snacks found on the web.

Blueberry Lemon Energy Bites

Like peanut butter and jelly, blueberry and lemon are simply better together. 359 more words

Sub-feature

cherries :: in season

Maybe it’s their short season that makes perfectly ripe, fresh cherries such an unrivaled treat, whether eaten fresh, cooked on the stovetop or baked into bright, sweet-tart desserts. 329 more words

Feature

creative spring salads

Spring Salad with Creamy Goat Cheese Dressing
Recipe via Cooking Channel by Brian Biotano
A delicious combination of spiced pecans, goat cheese, red grapes and spring greens make this Spring salad an easy go to. 88 more words

Recipes

moscow mule :: classic cocktail

A little background history: The cocktail was invented in 1941 by John G. Martin of G.F. Heublein Brothers, Inc., an East Coast spirits and food distributor, and “Jack” Morgan, President of Cock ‘n’ Bull Products (which produced ginger beer) and proprietor of the Cock ‘n’ Bull restaurant on Sunset Boulevard in Los Angeles popular with celebrities.[1][2][3][4]  64 more words

Beverages