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Dessert cake with plums and blueberries

Prepare the baking tray: grease it with butter, add 3 tablespoons of sugar and move the tray to stick the sugar to the walls of the tray, place the plum halves and blueberries. Separate the egg whites from the yolks. Rub the yolk with a little salt, add the melted butter, milk, vanilla essence, mix and add the flour with the baking powder and at the end the beaten egg whites and mix from the bottom up very carefully with a spatula.
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Burger King Wine Pairings

Answering that age-old questionIt& 39;s time for Round Four of our probing investigative series on Fast Food and Wine Pairings! I& 39;m actually beginning to understand more about these pairings. Well, more about fast food to be specific, and how they in turn affect the wines. Our lineup this time around focused only on different styles of both red and white wines served up with a broad range of your favorite Burger King dishes.
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A Beer to Drink with Barbecued Foods

Dark beers and IPAs are great, but if you’re looking for something to drink during a hot summer day (or have more than one), a lighter, fresher beer is your best bet. If you& 39;re attending or throwing an outdoor get-together, you will probably be outside, and possibly over a hot grill. And I don’t know about you, but drinking a dark, heavy beer in 90+ degrees just doesn’t sit well.
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Ancho and Gaujillo Chile Harissa

Ancho and Gaujillo Chile Harissa Recipe Ingredients5 dried ancho chiles* (about 2 ounces total), stemmed, seeded5 dried guajillo chiles** (about 1 ounce total), stemmed, seeded1 large garlic clove, chopped3 tablespoons orange juice2 tablespoons extra-virgin olive oilSpecial equipmentMortar and pestle or spice millRecipe PreparationPlace all chiles in large bowl.
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Roasted Kabocha Squash Soup

On a baking sheet lined with parchment paper, place the split and cleaned squash halves with their & 39;cups& 39; facing up. Evenly distribute 2 tbsp oil and then 1 tbsp salt over the halves. Then, evenly distribute half of the thyme leaves into each cup. Flip the halves over and roast, skin-side up in a 375 degree oven for 20 minutes, or until the flesh is tender and can be easily pierced with a knife.
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