(via bake it til you make it: Palentines: I get by with a little help from my friends)

I CAN’T BELIEVE I KNOW THE PERSON RESPONSIBLE FOR ALL OF THIS WONDEROUS FOOD

sunmoonspit:

(by drifted abound.)

(via petrushkab)

thegirlwhoownstheworld:

thechocolatebrigade:

This is a cake with sprinkle embroidery.

gorgeous.

(via tinyspiritz)

autostraddle:

Here Are Some Cute Grandmas Showcasing Their Favourite Foods

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THE BEST

snackalupagus:

dinnerwasdelicious:

Garlicky Cauliflower Steaks with Lemon and Parsley

Cauliflower isn’t the sexiest vegetable.

It’s lumpy, it’s bumpy, and it kind of looks like it’s made of wax. Decades of abuse by well intentioned crudité trays and low-carb devotees have made our primary association with this brassica a bland, squeaky mess that smells like someone gently farted into a shoe. They leave it raw, which is just gross, or steam it to death, ruining its gorgeous texture. But Cauliflower can be fucking good. While it may never be Beyoncé, it doesn’t have to be LaTavia Roberson.

Think of cauliflower as Kelly Rowland. It’s a great, easy to work with side and, occasionally, it makes an outstanding main dish all on its own.

The key to making Cauliflower delicious— the key to making any food you may be averse to delicious— is handling it properly. As with all cruciferous vegetables, proper handling means roasting. Cooking hot and more or less dry minimizes the damage done by glucosinolates (also known as the sulfur rich compounds that makes veggies get stinky) and adds layers of deliciousness via the Maillard reaction. While cauliflower may not be inherently sexy, it’s also not garish or showy. It’s subtle, you could even call it sophisticated.  Its sweetly nutty, creamy stalks make a perfect canvas for bold flavors like curries, ballsy tomato sauces, or, in this case, all of the garlic, parsley, and lemon in your zipcode.

Serve it as a cozy side for mussels, or try it on top of a big-ass salad as a surprising, vegan sub for chicken breast.

Garlicky Cauliflower Steaks with Lemon and Parsley

inspired by our dear friend Rachel Humphrey

• 1 head Cauliflower
• 3 tbsp Olive Oil
• 1 cup Parsley, finely chopped
• 4 cloves Garlic, finely chopped
• Juice and Zest of ½ Lemon
• 1 tsp Paprika
• Salt and Pepper, to taste

Serves: 4-6 as a side, 2 if it’s your main

Preheat your oven to 475 degrees. Line a large cookie sheet with tinfoil or a silicone liner to save yourself a few minutes of scrubbing.

Remove the leaves from the Cauliflower and try to not damage too much of the stem. Thoroughly rinse, and then slice the Cauliflower into ½ inch slices. At the ends, you will have odd bits that are a little less pretty, and that’s okay. They get extra caramelized and taste great.

In a large bowl combine Olive Oil, Parsley, Garlic, Lemon Juice and Zest, Paprika, and a small pinch of Salt. Carefully toss the Cauliflower in this mixture and arrange in one even layer on the cookie sheet. If you have extra of the marinade/mixture/stuff, slather it on top of everything once its on the tray.

Roast in the oven (obviously) for about 15 minutes, or until things are golden brown and crispy on the edges.

I am always looking for a good cauliflower recipe.

dinnerwasdelicious:

Honey-Pomegranate Mulled Wine

Something happens at midnight on Thanksgiving that makes it feel like winter. Maybe the turkey hangover raises your basal body temperature and makes outside feel colder or maybe it’s just, you know, nostalgia and shit. This year, here in Chicago, it feels extra blustery and we needed a drink to help us warm up.

Wine on its own is never a bad choice, but drinking it sweetened with honey and pomegranate juice, warmed gently and made fragrant with cinnamon and clove is quite possibly the best choice on the fucking planet.

While we wouldn’t recommend using gut-rot-boot-leg-drink-it-in-college-with-straw-two-dollars-for-a-jug-not-that-we’re-speaking-from-experience hooch, this is a great recipe for lower end red wine. Merlot is great, Cabs are delightful but we’re particularly fond of Trader Joe’s brand Old Vine Zinfandel for this recipe.  

Honey-Pomegranate Mulled Wine

• 1 bottle Red Wine
• 2 cups Pomegranate Juice
• 1 Cinnamon Stick- Mexican cinnamon is particularly nice
• 1 tbsp Whole Cloves
• 1/4 cup Honey

Combine all of the ingredients in a large heavy pot, like a dutch oven, or your crock-pot. Stir well to dissolve the Honey. Slowly warm over low heat, without boiling. Keep it barely hot all day, topping up with more wine, juice, and honey, for guests, or down it in one go. No Judgment.

Serve in mugs or thick, heat-safe glass, with a big plate of gingersnaps.

squaremeal:

(via Illustration / Nicholas John Frith)

(via palimpsestghost)

dinnerwasdelicious:

Honey-Pomegranate Mulled Wine

Something happens at midnight on Thanksgiving that makes it feel like winter. Maybe the turkey hangover raises your basal body temperature and makes outside feel colder or maybe it’s just, you know, nostalgia and shit. This year, here in Chicago, it feels extra blustery and we needed a drink to help us warm up.

Wine on its own is never a bad choice, but drinking it sweetened with honey and pomegranate juice, warmed gently and made fragrant with cinnamon and clove is quite possibly the best choice on the fucking planet.

While we wouldn’t recommend using gut-rot-boot-leg-drink-it-in-college-with-straw-two-dollars-for-a-jug-not-that-we’re-speaking-from-experience hooch, this is a great recipe for lower end red wine. Merlot is great, Cabs are delightful but we’re particularly fond of Trader Joe’s brand Old Vine Zinfandel for this recipe.  

Honey-Pomegranate Mulled Wine

• 1 bottle Red Wine
• 2 cups Pomegranate Juice
• 1 Cinnamon Stick- Mexican cinnamon is particularly nice
• 1 tbsp Whole Cloves
• 1/4 cup Honey

Combine all of the ingredients in a large heavy pot, like a dutch oven, or your crock-pot. Stir well to dissolve the Honey. Slowly warm over low heat, without boiling. Keep it barely hot all day, topping up with more wine, juice, and honey, for guests, or down it in one go. No Judgment.

Serve in mugs or thick, heat-safe glass, with a big plate of gingersnaps.

rawyouth:

Quinoa Collard Wraps

• 8 large collard greens leaves - washed and dried
• 2 cups quinoa - sprouted or cooked
• 1 tablespoon sesame tahini
• freshly squeezed lemon juice
• 1 cup roughly chopped carrots
• 1 tablespoon freshly grated ginger
• 1 small shallot - chopped
• 1 tablespoon of miso paste (I used unpasteurized chickpea miso from South River)
• 1 teaspoon honey
• 3 tablespoons brown rice vinegar
• 1 tablespoon sesame oil (decreased from the original 3 tablespoons)
• 1/4 teaspoon sea salt
• 2 cups of grated raw beets
• 1 avocado - peeled, pitted and sliced
• 1 cup sprouts or microgreens

Methods/steps

1) Cut the end stems off each collard leaf and shave down the stalk, making it the same thickness as the rest of the leaf.

2) Mix tahini and a bit of lemon juice into the quinoa, set aside.

3) Combine carrots, ginger, shallot, miso paste, honey and vinegar in a food processor until smooth, adding sesame oil and salt at the end.

4) Using 2 leaves at a time, overlap them halfway to create a bigger wrapping surface. Place an even amount of carrot spread in each wrap. Top with quinoa, followed by beets, avocado and sprouts. Fold the collard sides over and roll tightly like a burrito. You can serve it immediately or store in the fridge, wrapped, for about 2 days.