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.
Chris Mahony comes from a long line of “publicians” and if his restaurant Mahony and Sons is any indication of his rising popularity he is going to continue to win “pint-sized” votes. My first introduction to the…
Posted by: Erin Mussolum on Sunday, May 23rd, 2010
Categories: Worship | Tags: Design, Irish, pub, stew | 2 Comments »
Have you ever been in a situation where you don’t know what to make for dinner, so you resort to something basic and generic that you’ve made a million times before, and something that thousands of other families in…
Posted by: Pailin Chongchitnant on Sunday, December 6th, 2009
Categories: Guidance | Tags: beef, cooking techniques, Irish stew, root vegetables, stew | 3 Comments »
About a year ago I was faced with the task of roasting a leg of lamb in an unfamiliar kitchen. I pulled it off, barely, but we were left with a bunch of undercooked meat in the fridge that needed using the next day. A…
Posted by: Dave Shea on Saturday, January 24th, 2009
Categories: Guidance | Tags: bacon, chipotle, lamb, stew | 3 Comments »
(Makes 4 to 6 servings) 2- 1-1/2 lb domestic rabbits (de-boned and cut into serving pieces) Marinade: 1/4 cup olive oil 2-tbsp brandy 1 white onion (diced) 2 cloves garlic (chopped) 1-tsp fennel seed (crushed) few strands…
Posted by: Mark Busse on Monday, September 26th, 2005
Categories: Guidance | Tags: marinade, rabbit, recipe, saffron, stew | No Comments »