Blog daysofrealfood. Twitter followers 24, United States About Blog Eater is the source for people who care about dining and drinking in the nation's most important food cities. Published by Vox Media, Eater is a favorite of industry pros and amateurs alike, with an uncanny knack for finding out what's opening where, who's serving what, and how it's all going down. Frequency about 28 posts per week.
Also in Food News Websites Blog eater. About Blog Founded as a personal food blog in , Serious Eats has since grown into a destination for millions of passionate, discerning, curious, and hungry readers around the world. We work hard to provide definitive recipes, hard-core food science, trailblazing techniques, and innovative guides to essential food and drink anywhere and everywhere.
Frequency about 7 posts per week. Blog seriouseats. Frequency about 24 posts per week. San Francisco About Blog Chowhound allows food enthusiasts to discover the best recipes and resources for cooking, eating, growing and making food. Find tips, tricks, and support by connecting to a community of food contributors.
Frequency about 34 posts per week. Also in San Francisco Blogs Blog chowhound. Portland, Oregon About Blog Minimalist Baker is all about food and it provides simple, delicious plant-based and mostly gluten-free recipes. Twitter followers 34, Photographs, easy-to-follow instructions, and reader comments.
Top 100 Food Blogs, Websites And Newsletters To Follow in 12222
Frequency about 8 posts per week. Blog simplyrecipes. Twitter followers 80, Kansas City, MO About Blog Cookie and Kate blog is all about celebrating good food-real, sustainable food that delights the senses and nourishes the body. Cookie Kate is a food blog dedicated to bringing real, whole foods back to the table. Twitter followers 14, Blog damndelicious. Australia About Blog You will find flavourful recipes pouring out of kitchen!
Easy to make, fresh and simple meals and desserts, turning traditional recipes style by using important flavours for YOU to enjoy. Blog cafedelites. Twitter followers 1, Sydney, Australia About Blog A food blog with fast, seriously tasty food by Nagi who share recipes and make great food with everyday ingredients. Frequency about 4 posts per month.
Also in Australian Food Blogs Blog recipetineats. Show 21 to However, it reads much more like a local travel blog. We were using food as a way to explore our new home, and the blog reflects that. Birmingham Restaurant Raider About - The Birmingham Restaurant Raider is an innovative website created from a pressing need to showcase original customer dining experiences at local Birmingham food spots. Arizona Foodie About -Your one and only food guide for all things food related in Arizona.
We've got all your favorite restaurants, news on openings, the best food events and so much more. PhoenixBites About - PhoenixBites is an award-winning online publication and a comprehensive local dining guide providing food lovers of all degrees with the latest news on the culinary scene in Arizona. Arizona Food and Wine About - We are a passionate group of people simply looking to share our experiences of finding great dishes around Arizona. We want to celebrate the achievements and improve on the faults.
We want to build up amazing local food and tear down the chains. She travels Arkansas and the South searching for good stories, tall tales and the next great little restaurant. Alyssa and I started photographing all of the food we ate. I hope you enjoy reading about my adventures in San Diego!
Edible Silicon Valley About -These are the local businesses and organizations that help bring Edible to life. They share in our same values of local, sustainable food sources and community. Food news and dining guides for San Francisco. Culinary Colorado About - Culinary Colorado is my Colorado-oriented, but not Colorado-exclusive, blog about restaurants, bakeries, food and wine events and occasional menus and recipes.
The award-winning guide to dining, food and wine in the Mile High City. Connecticut Magazine Food and Drink About - For more than 45 years, Connecticut Magazine has coupled award-winning journalism with a monthly slice of Connecticut living in a magazine that reaches more than , adult print and online readers each month statewide. Delaware Today Eat and Drink About - Delaware Today Magazine is an award winning regional magazine whose mission is to help people get the most out of living by being the most valued community resource in print, on-line and in person.
Rehoboth Foodie About - My goal is to promote Rehoboth Beach dining while remaining honest and impartial. Here, you'll find restaurant reviews for places throughout South Florida and wherever else I may wind up, as well as occasional blather about points more abstruse yet still somehow food-related.
Tasty Chomps About - TastyChomps. Atlanta Eats About - Find the best restaurants in Atlanta — Watch video reviews and use our restaurant finder to search for the best places to eat in Atlanta, GA. Atlanta Food Walks About - We are food experts who believe in the power of storytelling. We create awesome experiences that are fun, informative, and delicious. We connect history, culture, and community with food. We support exceptional local restaurants and food vendors.
Tasty Island Hawaii About - A blog site of my experiences enjoying the wonderful food of Hawaii, with a focus on Honolulu on the island of Oahu. This includes recipes and reviews of eateries ranging from the neighborhood plate lunch stand to fine dining restaurants. Frolic Hawaii About - Frolic Hawaii's team of homegrown eaters, bloggers, photographers and editors covers Hawaii's food scene with passion and personality - seeking out what's delicious, new, exciting and hidden in Hawaii. Come see what we are up to and the variety of our eating and wine and craft beer experiences.
We provide a non-touristy, local experience so you feel like a native Chicagoan. Fab Appetite. Living the Fab Food Life. Restaurant Reviews, Recipes, Chef Interviews, and more. Indianapolis Restaurant Scene About - I decided to take it upon myself to start this blog in which I can share with you my personal, honest, and unbiased take on the restaurant scene in Indy. From local restaurants to acclaimed breweries, Indy is fit for foodies.
A local food blog highlighting the food, restaurants, craft breweries, events that make Des Moines the greatest city in the world! Travel Iowa Food and Drink About - Travel Iowa was created because we think there are a lot of smart and talented people out there who have some great Iowa Food experiences to distribute and share.
Da'Stylish Foodie About - I love to try new and up and coming restaurants. In addition, I love cooking and throwing down in my kitchen. Over time a number of other features have been added including a search engine, event calendar, lists of Sunday Brunch and Under Construction, and street maps. Eating Portland About - A no bs blog for those who like to eat, drink, and be merry at some of the finer and not-so-finer establishments in and around Portland, ME. Baltimore Eats About - Baltimore best restaurant guide.
Get local dish from the people who live, breathe and eat in Baltimore. Boston Foodies About - I'm Tiffany Lopinsky, and I started this blog in when I was a sophomore at Harvard to chronicle and share my dining adventures in the Boston-area! I cover everything from food trucks to fine dining in Boston and beyond. Michigan Cuisine About - Written by myself since and completely searchable, this resource covers a large number of food subjects, recipes and Michigan food history.
The Bite Tonight About - Welcome to my blog where you will find honest reviews of the hottest spots in metro Detroit. OK, some are local dives, but I promise, they are dishing out some killer eats. We are interested in small, neighborhood restaurants; ethnic eateries with a story to tell. Minnesota Monthly Food and Drink About - Minnesota Monthly is the essential guide to exploring and explaining the life and culture of the Twin Cities and the state of Minnesota. The Minnesota Skinny About - An exploration of the midwest for unforgettable food, drinks, and stories. Visit Mississippi Food and Drink About - We're your trusted guide to the many things to see and do in our state.
Stay up to date with all things food Mississippi. Eat Drink Mississippi About - eat. From local chefs making their culinary mark to the many, great restaurants this state has to offer, Mississippi's hospitality shines through in the pages of this magazine. Sipp Jackson About - Sipp Jackson is a unified collaborative effort from various contributors with a vested interest in capturing the best of Jackson, Mississippi as a culinary destination.
We instead switched over to making recipes, quickly realizing that our cocktail and alcoholic recipes seemed to be doing the best, so we started focusing on those, which turned into the cocktail blog we have today. Edible Reno Tahoe About - edible Reno-Tahoe is published six times a year, including quarterly issues for each season, and promotes and celebrates the abundance of local foods in the Northern Nevada and Lake Tahoe region. Curtas has been the voice of the Las Vegas food and restaurant scene since In addition to those duties, he is the restaurant critic for Las Vegas Weekly magazine and has served as the local correspondent for The James Beard Foundation.
We present features on the most fascinating people, most entertaining places and most delicious cuisine. We write about restaurants, recipes, food news, food products, events, hunger relief programs, and anything else that tickles our taste buds. Eating New Jersey About -A blog focusing on restaurants and attractions in New Jersey, with a travel guide for out of state posts. This includes bordering towns in Rockland, Hudson, Essex and Passaic counties. A place for those who seek to follow their own path. Here, every true adventure feeds the soul. GrubStreet About - Grub Street is a food blog by New York Magazine with restaurant reviews, chef interviews, restaurant-openings news, and food-trend coverage.
I Love NY About - Explore all the state of New York has to offer including fun things to do, year round events and festivals, world class hotels and award-winning restaurants. She hopes to inspire people to try new restaurants and experiment new dishes, all while keeping her fans up to date on the latest food trends. Serious Eats NY About - It includes definitive recipes, hard-core food science, trailblazing techniques, and innovative guides to essential food and drink anywhere and everywhere. Triad Foodies About - Welcome to triadfoodies, a blog promoting and celebrating all things food related and local.
We love local restaurants, farm stands, farmers, specialty shops and local craft beer. We hope triad foodies will inspire you to eat at many of the amazing locally owned restaurants in our beautiful area.
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Agenda covers careers, things to do, real estate, travel, startups, food drink, development and children. The goal of our group is to unite Columbus foodies and provide a platform for collaboration and connecting with local restaurants and food businesses. Don't forget to check out the Oklahoma City food truck scene for an exciting change when you're on the go. I want to help you find the perfect meal in Portland, whether it be breakfast, lunch or dinner or a sit down restaurant, food cart or special occasion. I want you to be satisfied and wanting to dive into more Portland food.
Every Sunday, Berks County Eats posts a review of an area restaurant. Food news and dining guides for Philadelphia. We want to bring joy to everyone by providing good honest culinary dishes without pretense to all. I believe in sharing triumphs and failures. I hope to keep a positive energy about living a locally-focused, ecologically-friendly lifestyle in my home state by sharing it here.
Food news and dining guides for Charleston. Food news and dining guides for Nashville. Nashville music city Food About - While Nashville has long been known for its expansive music scene, the talent and creativity of its culinary scene has recently put Nashville on the map. Cravedfw About - We created CraveDFW because we all Crave something delicious and each day we will explore these things, and hopefully something that you Crave as well.
I live and work downtown, and love showcasing all of the amazing things SLC has to offer. Photos, opinions, news, and recipes. I document and promote favorite foodie spots that, I felt, everyone should know about. The Utah Foodie About - Our podcast helps listeners discover and explore their local food scene by interviewing the chefs, restaurateurs, and culinary entrepreneurs behind Utah's favorite places to dine and drink. Dig In Vermont About - Vermont is an exciting place to be for many reasons. Local food is one of those reasons. Some might say the best reason.
I Heart Food About - Sharing our experiences eating out and what we cook at home--everything related to food and drink. Been There Eaten That About - Dining out is my passion, and often times the culmination of hours of research. This restaurant review blog reflects my journey as I try to keep up with my restaurant wish list for the DC area where I live, and in my travels. Food news and dining guides for Washington. Its purpose is to speak to the community of foodies in town and provide a forum for discussion about local restaurants, food and people who embrace this Appalachian state's culture.
Hitting the Sauce About - I enjoy going out to eat and I like writing about food. My food related experiences include writing for a Calgary food and wine magazine, Culinaire; the Simon Fraser University newspaper, The Peak; reviews for a Vancouver-based website; and a travel article for the Vancouver Sun. Hungry in Calgary About - I am a writer and food enthusiast looking to share my recipes and thoughts with hungry friends. Eat With Sharon About - eatwithshar0n is a blog that is dedicated to my love of food and well..
I hope that I can inspire you with some good food related inspo. Only Here For The Food About - Plugging away at this blog, juggling restaurant reviews, staying afloat of local culinary news, and maintaining my kitchen experiments have almost become an unpaid part-time job. But I love it. All of my reviews are my own personal opinion, and they are heavily based on short experiences.
I am a food tourist at heart, and I look forward to doing more travelling and eating. Taste of Nova Scotia About - Taste of Nova Scotia is a unique, province-wide, marketing program, whose members are committed to offering the most exceptional local culinary experiences our province has to offer. You'll also find that I'm quite the critic, sometimes a tad harsh but hey, it's not show friends, it's show business!
We will go anywhere and we will say it like it is. Our main activity is apt Toronto Food Blog About - With so many places to choose from, so many different food cultures and such high turnover, the Toronto Food Blog is for the budget-conscious reader who wants to know what, where and when to eat in Toronto. New Englanders pioneered this dish as a way of repurposing leftovers from their boiled dinners. When combined, everything takes on a red hue from the beets—hence the name. Add an egg on top or cook a few in with the mixture to make a savory brunch dish.
There are numerous ways to prepare this versatile fish, and baking offers up some really creative possibilities. Try a coating of butter, wine , lemon juice and crumbled-up Ritz crackers, or go with a healthier take via Eating Well that features a topping of diced whole wheat bread, gruyere cheese and paprika. Baking alongside accompaniments like olives and lime , or chorizo and potatoes , can kick the flavor up another notch or two. Instead of a creamy, milk-based broth, Rhode Island clam chowder has a thin, clear broth that allows the full taste of the clams to come through.
For those who prefer haddock or cod to clams, fish chowder loaded with potatoes and vegetables can be immensely satisfying. Traditional recipes call for a few ounces of diced salt pork in addition to fish, giving the dish an extra meaty flavor. Fans in Massachusetts have lobbied to make the fluffernutter the state sandwich, but the bill is currently stalled with the state legislature. These corn meal pancakes go way back in American history— all the way back to the Shawnee and Pawtuxet tribes, who shared their recipe with the pilgrims. Slice bananas into thirds and dip into batter coating each piece well.
Heat oil to C in a large dutch oven or cast iron pan and deep fry bananas in batches. Turn and cook for around 2 minutes or until golden and the batter is cooked. Remove bananas from oil with a slotted spoon and allow to drain on paper towels. To make the coconut sauce, heat coconut cream and sugar in a small saucepan.
Remove from heat and serve in a dipping dish with bananas. Notes:If cooking a large batch, keep bananas in a warm oven while you cook until ready to serve. For more amazing island-style recipes, check out ilovecoconutcream. Goodbye Keke Pua'a ;. The humble green banana is a staple in any and every Pacific Island household! Join Api as he shows us the way they prepare it in the Cook Islands! And if you don't have a pareu or a bush knife, as long as you have your no shoes, you'll be fine!
Known as one of the staples of Pacific cuisine, the humble taro can be found at any island gathering! Check out a few pointers the next time you're buying that natural island steriod for the family lunch! Ever wondered how to make that yummy palusami you've had at island feasts? Tarisi Vunidilo shares her Fijian style method so you can do it like the best of them. Also make sure to check out our item on how to make a 'lovo'. Steps to making yummy Fiji style palusami: 1.
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Get yourself some 'Rourou' or taro dalo leaves. You can buy these at a number of shops in Aukilani but you have to do your research about where to find them sssh, Otahuhu across from McD's. Or, grow them yourself or ask a friendly islander. Prepare chopped onion and optionally garlic and ginger. Also, lay out your rourou on bench in piles from largest to smallest.
Place coconut creame into a bowl, add onion and tinned corned beef tini bulumakau. Place tin foil on bench. Using a spoon spread palusami mix from the bowl onto the tin foil. Place rourou on foil and spread palusami mix over leaves 7. Roll the rourou once then fold either side of the rourou, fold twice more. Grab the sides of the tin foil and crunch to enclose your yummy palusami Place it in your lovo oven and cook for an hour or so Take it out, open it up - and enjoy!! You might want to check out how to make a lovo.
When you've got a craving for your fave Pacific Island dishes but don't have time to make it or don't know how to make it - don't worry - we've got you! They had everything from chop suey and baked taro, to whole cooked fish and fa'alifu fa'i banana with coconut cream.
The pie was definitely the group favourite - perfect flavour and the ratio of crust to custard was on point. Oka is sold only on Sundays. Ulutoa and Sons provided us with some tasty treats in the form of panikeke's, fa'ausi sweet taro in caremalised sugar , coconut masi coconut biscuits and a pineapple pai fala half moon pie. The winner was definitely the fa'ausi - great texture and flavour. We tried a ribs and chicken BBQ plate and the ribs were cooked perfectly - literally falling off the bone! They also sell a selection of Samoan dishes. My Samoa's panikeke's take the prize for best panikeke!
Warm, sweet and delicious! Highly recommended. You will NOT regret it. The owner Robbie Kainuku is Cook Island. We struggled to find good Island Eats places out West Auckland. There were a couple we'd featured previously but they've either got E Grades now or have closed. West Aucklanders comment below where your best Island Eats spots are! Special thanks to the following people who let us know where the best Island Eats spots were!! A delicious frozen desert made with coconut cream, watermelon and a hint of basil - perfect for those hot summer days coming up from I Love Coconut Cream!
Granita, originally from Sicily is a delicious semi-frozen dessert made with sugar, water and flavouring usually pureed fruit. Check out this yummy island version you can whip up instead of otai! Bring syrup to the boil, then reduce heat and simmer for 5 minutes. Turn heat off and set aside. Blend watermelon chunks and basil leaves in an electric blender until smooth. Add coconut milk and sugar syrup and blend for 3 seconds more. Place in a plastic container and freeze overnight or at least 4 hours. Using a fork, scrape the frozen mixture to form ice crystal s. Serve decorated with watermelon balls and extra basis leaves.
Check out some handy hints the next time you feel like having a some of that good-good stuff - the natural steroid of the islands, the humble taro! Just make sure you wash your hands straight after you prepare them - or else they'll be itchy for the rest of the day! Heading to a Kava Ceremony in two minutes time? Have no idea what to do? Here's some helpful hints the next time you decide to botz it at the family Sunday lunch!
To make sure you don't get a flying jandal to the head, hand or backside, just follow these tips so that you can come back for sunday lunch the following week. Otherwise, Bye Filisia! Check out this awesome recipe for Tongan Keke 'Isite - perfect for those cold mornings! Just the thing to have with a big cuppa tea or milo - especially when there's nothing else to eat in the house!
Leave for 10 minutes or until frothy. Add remaining water, sugar and flour and stir to mix. It should form a very wet dough and more like a very thick batter. Using your hands, mix the flour in well until a smooth batter is formed and coming away from the side of the bowl. Release the gas by stirring the mixture and giving it a quick mix using your hand.
Then allow the dough to rest for about minutes. Begin heating the oil in a large heavy pan about mins. Test oil is ready with a small scoop of batter. It should drop to the bottom and rise with a couple of seconds and begin to turn light golden slowly. If it browns quickly within 30 seconds it's too hot, turn heat down and retry. Keke should cook slowly take around 2 minutes each side to brown golden , but should rise to the top within a couple of seconds otherwise it's not hot enough and will absorb too much oil.
Using your hand, scoop up a handful of batter and sqeeze out a golf ball size doughnut into the oil see pictures. Continue until there's a single layer of keke in the oil. Turn with a long fork and allow to cook for around 2 minutes each side until golden brown. Remove from the oil with a slottted spoon and allow to drain. Test the first keke to ensure it is cooked through and adjust cooking time or heat for the rest. You may have walked around the Islands from Sept through to Jan and seen the red green mangoes weighing down the trees and the sweet smell of those that have split open on the ground.
These trees seem to be the domain of children, and in mago season in Samoa its rare to go past a ripe mago laden tree without little bodies twisting and turning in the branches to get the juiciest of the lot. Not many people have escaped that particular yellow mango stain down your clothes when you just have to bite into the flesh and let the juice run down your chin.
This is our little Coco celebration of the humble mago to make you dream of warm Island days and sweet sticky flavours. As well as being a taste sensation and an awesome flavour kick starter to nearly every known cuisine, its a clever little plant that also has medicinal uses for upper respitory and oral infections like gingivitis. The ripe mango has lots of vitamin A good for healthy eyes and your immune system and the unripe fruit is high in vitamin C helps your body absorb iron. Guess which plants the mango is related to? Surprisingly, it's a cousin of the cashew and pistachio which explains its kinda giant cashew like shape.
But like many things in life, not every mango is like another. Its argued that the sweetest mango is the mago susu - called such because its got a prominent 'tip' that you bite of and then suck the mango juice up through. Like a susu I suppose.. Then there is the mago oka -so called because you can eat it slightly 'maka' or raw like an oka. The more fragrant the fruit at the stem end, the tastier it is likely to be.
Also give it the squeeze test, as you would with a peach or avocado.
If the fruit 'gives' a little, then it's ready to be eaten. Remember that the redness of a mango is not an indication of ripeness. It is not the best indicator of ripeness. Squeeze the mango gently. A ripe mango will give slightly. Use your experience with produce such as peaches or avocados, which also become softer as they ripen. Ripe mangos will sometimes have a fruity aroma at their stem ends. The red color that appears on some varieties is not an indicator of ripeness.
Always judge by feel. Check out this beautiful mango cheesecake that's sure to impress at the next Sunday lunch - just make sure you make more then one coz these are sure to go quick! Press the biscuit mixture into the base of a 25cm spring-form pan. Chill in the fridge for at least 30 minutes to set. Whip the cream using an electric mixer until soft peaks form. Sprinkle gelatine over hot water, whisking it with a fork to fully dissolve. Allow to cool slightly then add to the cream mixture and mix well. Pour cream mixture into the biscuit base and return to fridge to chill for 1 hour.
Remove from fridge and decorate with mango slices as shown above. Return to fridge to chill for an additional 3 hours to set. Source: I Love Coconut Cream. From the Kingdom of Tonga Check out this yummy recipe for delicious Pineapple half-moon pies! Check out the full recipe at SamoaFood. With it's buttery scone-like texture and sweet jam filling, this is the perfect tea-time treat!
Just make sure you serve it with alot of whipped cream and butter! Line a baking tray with baking paper. Grate the butter into the flour mixture with a cheese grater or simply cut it into cubes and then rub it into the flour until it resembles fine breadcrumbs. Add the egg and 1 cup of milk and quickly mix it in with a metal spoon until it forms a dough. Try not to over mix the dough.
If the mixture is still too dry, add a little more milk. Flour a board with the remaining flour. Transfer dough to the board and knead the dough a few times until it comes together. To make 2 medium pies divide the dough into 2 and roll out into a 1cm thick rectangular shape. Spread each rectangle generously with jam and then roll it up into a long scroll. Place each scroll onto the lined baking tray, about 2 cm apart. Brush the top with a little milk and then bake for minutes or until golden brown.
Use a skewer to test the Pai has cooked through. My grandma was the one who would always make pineapple pies and it was always a pleasure to indulge in the sweetness of this dessert, with of course a cup of tea to sip it all down. Fast Forward time and I am now able to make the so called pineapple pie, but cleaning up afterwards is more of a trouble, but definitely worth it. Hope you all enjoyed!