Foodists is a collective of like-minded food worshippers. We breathe and sleep in order to eat and drink. Have something to share with us? We'd love to hear from you. If it's something to eat or drink, even better.
A few years ago I went on a search for an eggnogg recipe as find most store bought varieties quite disgusting. As I love vintage I ended up adapting a recipe from Esquire’s Handbook for Hosts that was originally…
Posted by: Sylvia Rigakis on Friday, December 23rd, 2011
Categories: Guidance | Tags: Christmas, cream, eggnog, eggs, liquor, sugar, vintage | 4 Comments »
As a fan of good, uncomplicated French food I’m always looking for it when I travel. Recently, in two places I would have never thought, I found some of the very best. In a two-part post I will tell you about each.…
Posted by: Helen Fernandes on Saturday, July 23rd, 2011
Categories: Worship | Tags: bistro, Chez Peres, Dijon mustard, eggs, french, Gruyere, Michigan, Patisserie Amie, ratatouille, Traverse City | 3 Comments »
Naturally gorgeous eggs make springtime celebrations pretty–and tasty. Or at the very least, you can say you’ve got a turducken omelette on the go.
Posted by: Alisa Gordaneer on Monday, April 18th, 2011
Categories: Meditations | Tags: chicken, duck, eggs, quail, turducken, turkey | No Comments »
Handy, tasty and easy to prepare, the traditional Karelian Piirakkaa is a Finnish staple that’s like a bizarre cross between a sandwich and a pierogi.
Posted by: Alisa Gordaneer on Thursday, April 7th, 2011
Categories: Guidance | Tags: butter, eggs, filling, Finland., Finnish, Karelia, Karelian, mashed potato, perogy, pierogi, pies, piirakkaa, rice, rye flour, sandwich, traditional | 6 Comments »
I will not eat them with a mouse. I will not eat them in a house. I will not eat them here or there. I will not eat them anywhere. I do not eat green eggs and ham. I do not like them, Sam-I-am. Ahhh, the good old days of…
Posted by: Sharlene on Sunday, August 23rd, 2009
Categories: Meditations | Tags: children, cookbook, cooking with children, eggs, green eggs, ham | 1 Comment »
The topic of Easter dinner came up with some friends a few weeks ago; we were discussing what our family meal had been when we were kids. Some people said turkey, others said ham, I said lamb. I checked my Larousse,…
Posted by: Denise Boyle on Thursday, April 16th, 2009
Categories: Guidance | Tags: cured meat, easter, eggs, italian, Pasta, quick, recipe | No Comments »
I love eggs. Scrambled, fried, poached, boiled, on toast, in quiche – you name it, I love it. They’re a great when you’re in a hurry, but also when you’re faced with a lazy weekend. If it’s…
Posted by: Eagranie Yuh on Monday, January 5th, 2009
Categories: Guidance | Tags: Breakfast, brunch, eggs, salmon, toast | No Comments »
Is it going overboard, frustrated food stylist-wannabe or just very VERY creative parents? A fun gallery of extraordinary bento or lunch packs that make you feel like a slacker for having a process bologna sandwich on…
Posted by: Nancy Wu on Monday, January 5th, 2009
Categories: Meditations | Tags: bento, bread, cheese, cookies, creative, eggs, Ghibli, Japanese, lotus root, lunch, luncheon meat, meat, meatballs, Miyazaki, nori, onigiri, rice, seaweed | 8 Comments »
I normally use spaghetti or linguine, get the thicker kind, not the fine ones. For 8 adults I would be safe and use 1Kg of linguine. Make sure you have a big pot to boil the water into. As a rule when cooking pasta, fill…
Posted by: Mark Busse on Wednesday, September 28th, 2005
Categories: Guidance | Tags: carbonara, eggs, parmigiano, Pasta, recipe | 4 Comments »