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Food Drink Buzz Search: Creamy pasta
Easter Fudge
Sweet and creamy white chocolate Easter Fudge packed full of crunchy mini chocolate eggs to make a delicious sweet treat for every bunny!
11 minutes ago - Food Gawker
Spicy Harissa Hummus
This Harissa Hummus recipe kicks your usual hummus up a notch with the addition of harissa paste. Spicy, creamy, and delicious.
11 minutes ago - Food Gawker
Summer Pesto Pasta Salad
A large bowl of summer pesto pasta salad, fresh and perfect for any summer barbecue side or as a light lunch.
1 hour ago - Food Gawker
Farm Fresh Tomato Sauce with Ground Turkey
Our New England weather is starting to to have a fall feel to it, inspiring comforting dishes like this Risotto with Butternut Squash, Chicken and Sage. But we still have a few...
2 hours ago - Cooking Chat - 3 articles
Drink of the Week: Garrison Brothers Whiskey & Pecan Pralines
I realize it may be stretching the parameters of this column a bit to call ice cream a “drink.” But for a creamy, sweet bourbon-infused pint, I will allow it. This month marked...
3 hours ago - Imbibe Magazine
Smashed Potatoes
Crispy on the outside and soft on the inside, these smashed potatoes are seasoned to perfection for a comforting side dish.
3 hours ago - Food Gawker
3 Ingredient No Bake Cheesecake
It only takes 3 ingredients and a few minutes to make this rich, creamy no bake cheesecake. Make it in your favorite crust and add topping.
3 hours ago - Food Gawker
Aqua S - Sydney, CBD
Aqua S has managed to elevate the humble soft serve into a sweet sensation. Their funky flavours, which have ranged from Pomegranate to Tofu, alternate every two weeks. Their...
3 hours ago - Chew Your Chow
Paleo Sausages with Parsnip Mash and Mushrooms
These paleo sausages with homemade parsnip mash and mushrooms are a comfort food meal that is ready in no time! A perfect dish to satisfy both your taste buds and your healthy...
3 hours ago - Paleo Leap
Vegan Italian Dressing
Vegan Italian Dressing! Ready in just 5 minutes with bold, delicious flavors. Make it creamy or thin - your choice!
7 hours ago - Food Gawker
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An Early Modern Christmas Party
Or The Pastry Kunstkammer The Burghley Nef. Nautilus shell with parcel-gilt silver mounts, raised, chased, engraved and cast, and pearls. France 1527-1528 Courtesy Victoria and...
Royal Jelly
Jim Broadbent as King William IV having a row with the Duchess of Kent in front of an assemblage of some of my Georgian dessert food, including some Savoy cakes and a moulded...
Some Christmas Night Caps
My favourite Christmas tipple - Punch Royal - but why the orange peel? Recipe and explanation below. I was recently given a small job by a television production company to...
Chef Comes To Pemberley
And Throws His Teddy Bear Out Of The Pram! A still from a kitchen scene in Death Comes to Pemberley, a BBC drama production based on the novel by P.D. James Earlier this year I...
Macedoine Jelly Revisited
A couple of glamorous victorian entremets in my kitchen Just a quickie. I have just spent a couple of days filming with a BBC crew making a number of items of period food...
To Roast a Pound of Butter
Some butter rotates 'a good distance from the fire' on a wooden spit in an abortive attempt to roast a pound of butter according to instructions from William Ellis, The Family...
To Roast a Pike
A pike roasted in front of the fire according to the directions in Elizabeth Birkett Here Booke 1699. It is stuffed with pickled herring, herbs, spices, anchovies, butter and...
A Medieval Meal for Real
The roasting range in the kitchen of Gainsborough Hall, probably being used for the first time in four hundred years as it was intended, for roasting a full range of meats and...
A Victorian Altar to Curry and Other Events
A high Victorian table at Hutton-in-the-Forest I have been so busy over the past few months, that I have had no time at all to post on this blog. I have really missed it. So...
Ryce Puddings in Scoured Guts
Rice puddings boiled in skins made from Gervase Markham's 1615 recipe When I was a child, I frequently heard the popular idiom, 'he could n't knock the skin off a rice...