okay, fine, “macarons”
Well, en français they’re called macarons. Silly Frenchies. Macarons were October’s Daring Bakers Challenge. I filled them with lime-colored peppermint buttercream, and decided they looked like little hamburgers, and since it’s that time of the year, they’re now officially Halloween Boo-Burgers. Yay!
The 2009 October Daring Bakers’ challenge was brought to us by Ami [...]
Here’s a great way to use up Italian prune plums you may have lingering in the fridge. Sweetened just a bit and roasted in the oven, their flavor is intensified, and the plums create a rich, tart sauce. Caramelized Italian plums make a great topping — spoon them on ice cream, pound cake, or rice [...]
You know what sucks about dining in a small town? Other than 99% of the options being fast food or variations on TGI O’Applebee’s?
What sucks is the insufferable smugness of the locals who’ve a) found the rare gems of ethnic cuisine and b) are adventurous enough to enjoy them.
It’s not quite like that in larger [...]
Truly, these pickles only appear before you because I’m dead tired. Been working on a house all week and I’m a tad unused to hours of physical labor every day. It’s a good tired, I guess. There’s overdone tired and there’s muscles kind of achy but in the well-used and getting stronger way, and it’s [...]
Neat, this made Foodie Views of the day! They gave me a pretty button to go with it: foodie_views_link_url = ‘http://shinycooking.com/basil-garlic-mayonnaise-blt’;
foodie_views_submit_or_vote();
Have I ever mentioned that the last thing I gave up when going vegetarian was bacon? Beef: I never liked it anyway. Nearly the same with chicken. Fish: next to last. I like me some [...]
Shiny Cooking is all about delicious, mostly vegetarian recipes that use whole grains, natural foods, local foods, and fresh food from the garden, with an emphasis on heirloom (non-hybrid) variety seed stock. Check the "
