Bill Granger of the Independent UK shares a few essential breakfast of champions recipes for watching the Olympics, via Independent UK.

Share

A great recipe for an Indian inspired side dish spicy corn pakoras with mango-tamarind chutney, via NYT.

Share

A great recipe for grilled trout with yellow beans and grape shoots from Peter Minakis, via Kalofagas.

Share

  There’s a visceral pleasure to eating dangerous or forbidden food. Wild fugu, for instance. Wild mushrooms. Raw meat. Even oysters, still virtually alive. Why on earth would anyone try to eat something that stings? And believe me, these are prickly motherfuckers. Why? Because it’s fun. But there’s more to them than that. And the devoted baker and wonderful soul who runs Two Sisters Bakery in Homer, Alaska, describes why this “pesky, painful weed” is great to eat. Thanks for this valuable guest post, Carri! — Michael by Carri Thurman Nettles, the wild edible and pesky, painful weed that has been a staple of traditionalists and confounding gardeners since the beginning of time, are finally getting their spot on the culinary stage. Nettles are replacing kale as the superfood of the moment, boasting the highest levels Read On »

Share

A new twist on a classic tart, try adding some rose water or steeping rose petals in the pastry cream, via NYT.

Share