fromme-toyou:

French Onion Soup win

Recipe, story and more food shots.

Via From Me To You

10am

thedailywhat:

Fancy Foodstuff of the Day: “Mondrian Cake” — one of several artsy-fartsy pastries featured at the San Francisco Museum of Modern Art’s Rooftop Coffee Bar.

[laughingsquid.]

Via The Daily What

1pm

laidbare:

danhacker:

Cheese Hashbrowns at Big Ed’s City Market in Raleigh

At Big Ed’s City Market in Raleigh, for $3.50 you can get a giant plate of hashbrowns covered in a thick layer of cheese with grilled onions mixed in. It’s so tasty it’s worth risking the potential heart attack.

Via Please show me.

6pm

grapedrinkseventy:

hamachi (via embem30)

Via GrapedrinkSeventy

1am

propermake:

via www.foodbeam.com

neatly cracked cakes

The secret is to pipe a line of butter on the top of your unbaked loaf. Simply cream a couple of tablespoons of butter, and using a piping bag – or as I do, a paper cornet (another playground love, which I should definitely make you discover laterish) – pipe a thin line across the length of the cake.

Via proper/make

3pm

seaweedbutter:

pudding is trendy lately, but the only butterscotch pudding recipe you need is (the wonderful) David Lebovitz’s:

Butterscotch Pudding
4-6 servings

Adapted from Ripe For Dessert (HarperCollins)

4 tablespoons (60g) butter, salted or unsalted
1 cup (200g) packed dark brown or cassonade sugar
3/4 teaspoon coarse sea salt
3 tablespoons cornstarch
2½ (625ml) cups whole milk
2 large eggs
2 teaspoons whiskey
1 teaspoon vanilla extract

1. Melt the butter in a medium-sized saucepan. Add the dark brown sugar and salt, then stir until the sugar is well-moistened. Remove from heat.

2. In a small bowl, whisk together the cornstarch with about 1/4 cup (60ml) of the milk until smooth (there should be no visible pills of cornstarch), then whisk in the eggs.

3. Gradually pour the remaining milk into the melted brown sugar, whisking constantly, then whisk in the cornstarch mixture as well.

4. Return the pan to the heat and bring the mixture to a boil, whisking frequently. Once it begins to bubble, reduce the heat to a low simmer and continue to cook for one minute, whisking non-stop, until the pudding thickens to the consistency of hot fudge sauce.

5. Remove from heat and stir in the whiskey and vanilla. If slightly-curdled looking, blend as indicated above.

6. Pour into 4-6 serving glasses or custard cups and chill thoroughly, at least four hours, before serving. [I like to sprinkle coarse rose salt over as a final touch.]

Via seaweed butter (garau and kthread muse on food)

3pm

Creamy, cheesy and extra easy.

Servings:         6

Prep time:       10 minutes

Cook time:      4 hours

Total time:       4 hours 10 minutes

Ingredients:

2 cups pasta, uncooked
3 Tbsp. butter, unsalted
8 oz. Velveeta cheese, cubed
8 oz. sharp cheddar cheese, shredded
1 tsp. Dijon mustard
1 cup milk
1/2 cup heavy cream
1 - 12 oz. can evaporated milk
1 tsp. salt
1/4 tsp. pepper

Directions:

Place the uncooked pasta in the bottom of a 3.5-qt. crock pot that has been sprayed with cooking spray. Add the remaining ingredients to the crock pot and stir until well combined. Cook on LOW for 4 hours.

Via kfarriella

12am

recreant:

crookedindifference:

Pizza In a Cone Rolls Out in Manhattan

No longer will you have to fold over your pizza like a taco or eat your pizza with a knife and fork.

Via

11pm