Blood Orange–Curd Sundaes with Olive Oil and Sea Salt Recipe Something magical happens when you spoon orange curd over vanilla ice cream. And by magical, we mean it tastes just like a Creamsicle.Ingredients3 large eggs, room temperature1 teaspoon vanilla extract1 tablespoon finely grated blood orange zest½ cup fresh blood orange juice½ cup (1 stick) chilled unsalted butter, cut into piecesVanilla ice cream, softly whipped cream, olive oil, and flaky sea salt (for serving)Recipe PreparationWhisk eggs, sugar, and vanilla in a medium bowl until pale and thick, about 4 minutes.
Sneak a peek at what the stars were noshing on before and after the ceremonyA table setting from the AMC/IFC/Sundance Emmys after-party at BOA Steakhouse Sunset.Even days after the 2013 Primetime Emmy Awards, photos from the event and its parties are still trickling in. Stars such as January Jones, Bryan Cranston, and Derek Hough celebrated at AMC’s after-party with an unbelievable food spread.
We’ve taken a look through the archives to see which vegetarian recipes you guys have been loving this year, and these are the 10 most popular recipes so far:This moreish Mediterranean-style vegetable stew is perfect for a super-healthy midweek supper. Serve with crusty bread for mopping up all the sauce.
Yesterday, several of my guy friends came over and we cooked our annual Breakfast Club: Thanksgiving Edition meal. Although some members of the Breakfast Club crew have moved on to bigger cities, I’m so thankful for my friends and the relationships we cultivate. It was a bittersweet day, but nonetheless lighthearted and full of laughter, food and wine.
You can’t beat a good potato salad – the flavours and textures are just phenomenal; it’s up there as one of the most popular side dishes all year round, but really comes into its own during summertime. Serve this much-loved classic with grilled fish, roasted meat, or as part of your barbecue, picnic or buffet spread.
RecipesDish typeSaladA wonderfully fresh-tasting salad. Use a wide range of mushrooms for the best flavour and texture.1 person made thisIngredientsServes: 4 300g mixed fresh mushrooms, cleaned and thinly sliced1 lemon, juiced1 bunch flat-leaf parsley, finely chopped1 egg yolk1 clove garlic, pressed150ml olive oilsalt and freshly ground black pepper.