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There's something about food that just makes us happy. It could be the way it looks, smells, or tastes. Or maybe it's the memories we associate with certain dishes. Whatever the reason, we can all agree that food is one of life's greatest joys. That's why we're always on the lookout for new and exciting recipes to try. Whether it's a complicated dish from a Michelin-starred chef or a simple comfort food from our childhood, we're always looking to add new tastes to our repertoire. Of course, there are some foods that are just universally loved. Dishes like pizza and ice cream have a special place in our hearts (and stomachs). No matter how many times we've had them, we can't help but crave them again and again. So what is it about food that makes us love it so much? Is it the way it makes us feel? The memories it brings back? The taste? We may never know for sure. But one thing is for sure: food will always have a special place in our lives.
Balsamic and Olive Oil Dip
Balsamic and Olive Oil Dip Prep Time 10 minutes Assembling Time 5 minutes Total Time 15 minutes Yield Size WHAT YOU'LL NEED: Ingredients QTY UOM Mazza Extra Virgin Olive Oil 1/2 cup Dolce Vita Balsamic Vinegar (adjust to taste) 1-2 tbsp Dolce Vita Capers, chopped 2 tbsp Garlic grated 2 cloves Red Chili flakes 2 tsp B
Sourdough Seeded Loaf Pan Bread | The Fresh Loaf
I ran across the recipe for this bread on facebook. It is supposed to be a clone of "Dave's Seeded Killer Bread." I have heard and read about how good various Dave's Killer Breads are. Although I have never personally tried any of them, this recipe looked similar to Hamelman's "Five Grain Levain," which I like a lot, so it seemed worth trying. It is really, really good and might well get into my regular rotation.
Milk Rye from The Rye Baker | The Fresh Loaf
We returned home a couple of weeks ago from a trip to Myrtle Beach and needed some bread. After a bit of consideration, I opened The Rye Baker and began thumbing through it. Several breads looked appealing and I eventually selected the Milk Rye. It’s one that I haven’t made previously. The bread is about 60:40 rye:wheat (medium rye flour and bread flour). My deviations were to substitute whole rye flour that I milled in place of the medium rye flour, 2% milk for the whole milk, and ADY for the IDY.
Crispy aromatic fried chicken – Phil's Home Kitchen
Crispy chicken is always a crowd-pleaser and this dish, with the wonderfully heady flavours of garlic, ginger and white peppercorns, is right up there for me in terms of proper tasty dishes. I saw a version of this dish being made on daytime tv many years ago and it still remains in my bank of…
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