BY Erika W. Smith in Eat Me on Oct 17, 2012 |
Are you ready to take your love of salty snacks to the next level? Salty Snacks: Make Your Own Chips, Crisps, Crackers, Pretzels, Dips, and Other Savory Bites by Cynthia Nims (Ten Speed Press) includes seventy-five recipes for salty (and healthful!) snacks from potato chips to duck jerky to chickpea cake. Below are the recipes for the delicious-looking bacon-chive bread with goat cheese and kale chips with lemon and ginger. Give them a try and let us know ... Read More
BY Intern Mimi in Eat Me on Oct 11, 2012 |
I’ve always been a hot sauce kind of girl, so when I came across a recipe for homemade sriracha, I knew I had found my 2012 Halloween treat. Sriracha is the perfect alternative to cookies, cakes, and candy. Give something to your friends that they won’t already have entire boxes of, and that won’t go stale. A baby jar of homemade hot sauce truly is a gift that keeps on giving—the peppers will keep kicking long after the meal is ... Read More
BY BUST Magazine in Eat Me on Oct 09, 2012 |
Home Made Winter is the second book by Yvette van Boven, a Dutchy-Frenchy chef whose gorgeously illustrated and inspirationally designed tomes are like no other cookbooks you've seen before. Here are recipes that cannot be defined by a particular cuisine; recipes written the traditional way and as illustrations only; and food crafting projects like "how to make a cured sausage."
Home Made Winter is available wherever books are sold. Try out this recipe for ... Read More
BY Kaitlin Cole in Eat Me on Sep 27, 2012 |
The Chocolate Swirl is an amazing dessert company founded by Lisa Bracigliano.
Some of the yummy treats include brownie pops, truffles, cakes, and cupcakes.
They come in a huge variety of delectable flavors including chocolate butterscotch ripple, red velvet, cookie dough, coffee, and toasted almond, among others.
If these pictures are making your mouth water, The Chocolate Swirl will be at the BUST Magazine Craftacular at World Maker Faire, ... Read More
BY BUST Magazine in Eat Me on Sep 26, 2012 |
With bacon jam appearing on restaurant menus and artisan pickles piled high at farmer’s markets, it’s clear that canning has made a comeback. It’s a great way to enjoy your favorite fresh produce all year long; it’ll stay shelf-stable and botulism-free, as long as you follow the directions carefully. If you’ve wanted to try “putting up”—the old-timey term for preserving at home—but didn’t know where to start, kick things off with water-bath ... Read More