stephanieshihphoto.com

satedmag.com

Sated Magazine: Current contributors

http://www.satedmag.com/p/current-contributors.html

Also known as pastrygirl, is the creator of Dessert First. An award-winning blog dedicated to all things sweet. Dessert First. Was nominated for Best Baking and Dessert Blog in Saveur’s First Annual Best Food Blog Awards in 2010. Her first cookbook, Field Guide to Cookies. Was published in 2008 and her second cookbook, Field Guide to Candy. Was published in 2009. Is a food travel photographer. Based in the San Francisco Bay Area. Her popular blog, desserts for breakfast. Is professor of linguistics at St...

satedmag.com

Sated Magazine: About

http://www.satedmag.com/p/about.html

Sated is a new independent publication dedicated to beautiful images and thoughtful writings about food. Each issue explores a single subject, such as chocolate, through recipes, interviews, stories, art, and photography. The end result is an intersection of culinary magazine and coffee table artbook. sated is a leisurely exploration into the sideways and byways of food - its history, its meaning, and most importantly, its beauty. Creative director: Stephanie Shih. Order issue 1: click image.

lavieenroute.com

Bulgur Collard Cakes

http://www.lavieenroute.com/2012/01/18/recipe-box-bulgur-collard-cakes

Repeat after me: bulgur is not boring. Au contraire, bulgur might just revolutionize your life. If you think that’s a tall order, what other grain really can make the leap from breakfast to lunch with the ease of this whole grain? Oats have their hands full keeping breakfast on the table in the winter months. Rice definitely can play both hands in the form of cereal or steamed side. In Middle Eastern cultures, bulgur. Like rice, bulgur shares a cooking time of about 10-20 minutes depending on the cut of ...

efitafood.com

EFITA FOOD COOKIEHOUSES | Page 2

https://efitafood.com/page/2

Newer posts →. April 28, 2014. I have been avoiding the Nespresso madness for far too long. So long, I don’t even remember why I disliked it so much in the first place. Was it the fact that I would have to settle for an odd looking pod, instead of my precious Blue Mountain coffee beans? Or that I could not possibly accept the fact that a tiny little coffee maker which had no setting of bar pressure nor a setting for the grinding could ever produce a decent shot of esspresso? Or was it just George Clooney?

efitafood.com

Books | EFITA FOOD COOKIEHOUSES

https://efitafood.com/books

This slideshow requires JavaScript. Click to email (Opens in new window). Click to print (Opens in new window). Leave a Reply Cancel reply. Enter your comment here. Please log in using one of these methods to post your comment:. Address never made public). You are commenting using your WordPress.com account. ( Log Out. You are commenting using your Twitter account. ( Log Out. You are commenting using your Facebook account. ( Log Out. You are commenting using your Google account. ( Log Out. Art de la Table.

efitafood.com

Cronut! The New York Madness | EFITA FOOD COOKIEHOUSES

https://efitafood.com/2014/12/17/cronut-the-new-york-madness

Magazines for Foodies →. The New York Madness. December 17, 2014. The new ‘New York Madness’ is a new product called Cronut. Resembling something between a croissant and a donut. Layers of puff pastry and donut dough cut in a ring shape, filled with cream and finally glazed. Sounds good doesn’t it? Since production is limited and by means of marketing secrets (such as allowing each buyer to get a max of 2 pcs each) demand is sky high, the Cronut is a product everybody wishes to try! Var hr currentTime = ...

efitafood.com

Reviews | EFITA FOOD COOKIEHOUSES

https://efitafood.com/reviews

Whether I’m enjoying a relaxed meal at the ‘Burger Joint’ in New York or a sophisticated dinner at ‘Spagos’ in Beverly Hills, I appreciate them just as much and find them equally important and worth reviewing. With that being said, please do not be taken aback by the versatily of my choices. Chef Paco Perez and his team will give you an experience to remember. Some of the wines are very old and there is a choice of whites and reds. I am not very good with wines but everything I tasted was exquisite.

efitafood.com

Ants for Dinner ? | EFITA FOOD COOKIEHOUSES

https://efitafood.com/2014/09/19/ants-for-dinner

The New York Madness →. September 19, 2014. This slideshow requires JavaScript. Did you know ants is the new foies gras? Is a laboratory that closely cooperates with the world famous Noma. Restaurant in a quest to find new edible species! Photos and inspiration from ‘the foodie’ magazine. Click to email (Opens in new window). Click to print (Opens in new window). The New York Madness →. Leave a Reply Cancel reply. Enter your comment here. Please log in using one of these methods to post your comment:.

efitafood.com

Photos | EFITA FOOD COOKIEHOUSES

https://efitafood.com/photos-2

Click to email (Opens in new window). Click to print (Opens in new window). Leave a Reply Cancel reply. Enter your comment here. Please log in using one of these methods to post your comment:. Address never made public). You are commenting using your WordPress.com account. ( Log Out. You are commenting using your Twitter account. ( Log Out. You are commenting using your Facebook account. ( Log Out. You are commenting using your Google account. ( Log Out. Notify me of new comments via email. I know I know.

efitafood.com

A coffee post ☕️ | EFITA FOOD COOKIEHOUSES

https://efitafood.com/2014/04/28/a-coffee-post-☕️

Happy to be here! April 28, 2014. I have been avoiding the Nespresso madness for far too long. So long, I don’t even remember why I disliked it so much in the first place. Was it the fact that I would have to settle for an odd looking pod, instead of my precious Blue Mountain coffee beans? Or that I could not possibly accept the fact that a tiny little coffee maker which had no setting of bar pressure nor a setting for the grinding could ever produce a decent shot of esspresso? Words can not describe!