Wow.  If you can’t afford an iPhone, an iPhone cake is the next best thing, right?
Celebrating the debut of Apple’s iPhone, this cake looks not only tempting but just like the real thing! Thanks to reader Amy for the heads up!
Cooking, Recipe and Food Blog
By Delia
Wow.  If you can’t afford an iPhone, an iPhone cake is the next best thing, right?
Celebrating the debut of Apple’s iPhone, this cake looks not only tempting but just like the real thing! Thanks to reader Amy for the heads up!
By Delia
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Cooking with Amy:Â Summer means herbs!
By Delia
Well folks, not only is it Friday, but our time has come to a close on grilling out recipes. But never fear, dear readers, we’ll be sending you off in a bang today!
Always wanted to try cooking with those handy dandy cedar wood planks? Well, now is your time to shine! Grab a couple & come along with me as we take on this delicious Cedar Plank Grilled Salmon Recipe!
Ingredients:
What’s Next:
On the night before make sure that you soak your plank in water until you are ready to cook with it.
Preheat BBQ to med (approx 350º F).
Cut pepper and onion into large chunks, heaping into center of veggie basket as you cut.
Snap off bottom node of each asparagus stalk and discard.
Break remaining asparagus stalks into 2 or 3 pieces and quarter mushrooms. Place all in basket.
Spray veggies with cooking spray, sprinkle with spice and place on lower rack of BBQ.
Rinse the salmon thoroughly under water, then pat dry with a paper towel. On one side only, smear salmon with the salt, spices and mustard then sprinkle on the brown sugar.
Place the presoaked plank on the grill. Close the lid for a few minutes but keep checking until you see smoke.
Turn the plank over and place the salmon, rub side up, on top of the plank.
Move the veggies to the top rack or on one side of the BBQ with reduced heat. Toss often.
The salmon will be ready when it flakes off easily with a fork (approx 10-15 minutes).
Squirt the edges of the board if they catch on fire. You will have to keep lifting the lid to check.
Drizzle olive oil and vinegar in a small bowl for dipping.
Toss foccacia bread on top rack of BBQ for just a minute while serving up the plates.
By Delia
I think we all remember the story of Takeru Kobayashi, the champion of the annual Nathan’s Famous July Fourth International Hot Dog Eating Contest, right?
Well, who said there was no such thing as a professional eating injury? It appears as if the hot dog eating champ has been stricken with arthritis of the jaw. Kobayashi can’t even open his mouth open more than the size of say a fingertip. Poor guy, but apparently he’s got his chin up, as Takeru has already signed up for the competition this year. Last year he managed to put 53 hot dogs down the hatch in 12 minutes.
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By Delia
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Restaurant Girl:Â Â Â Yum, brunch in ProvenceÂ
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By Delia
Well, with summer well underway, we’ll just have to find the most sunny dishes to cook on the grill.  I’m thinking peppers, aren’t you?
Try this Grilled Peppers Recipe as a perfect side to any grilled chicken recipe. Enjoy!
Ingredients:
What’s Neext:
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Preheat the grill to a medium heat. Wrap the garlic cloves in a piece of foil.Â
Grill the garlic packet and pepper halves, cut-sides up, covered, without turning, for 10 minutes or until the pepper skins are blackened.Â
Remove the peppers from the grill. When cool enough to handle, peel the peppers and cut them into 1/2 inch wide strips.
Continue grilling the garlic for 10 minutes or until softened. When cool enough to handle, snip the stem end of each clove of garlic and squeeze the garlic pulp into a large bowl. Add the anchovies, mashing until well combined.Â
Whisk in the brown sugar, vinegar and oil. Add the peppers and basil to the bowl, toss well, and serve warm, at room temperature, or chilled.
By Delia
So we’re all pretty sick of summer reruns by now, right? Well, it looks like superstar Martha Stewart has something special up her tidy little sleeve.
Starting July 16, Stewart will be featuring two weeks of new shows called, “Martha’s Summer Session.” The episodes will star Mario Batali as well as Michael Lomonoco.
The summer’s not looking do bad after all, eh?
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By Delia
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By Delia
There’s nothing better than a summer day by the pool, with a crab cake on your plate. And since we’re celebrating the act of grilling during the month of June, I thought we might as well grill one up.
Sink your teeth into this fabulous Grilled Crab Cake Recipe that is sure to become a family staple. Enjoy!
Ingredients:Â
Mix Together the Following Ingredients:
What’s Next:
Gently add the crabmeat, bread and egg mix together, form into four patties and place in fridge for one hour.
Prepare grill to medium heat
Place fish grid on top of grill in standard direct position
Oil Fish grid.
Place patties on fish grid, grill direct for approximately 10 minutes, then flip and grill another 7 or 8 minutes (leave them on the first side longer so that they will flip without falling apart). They should be golden brown and a little crisp on the outside.
Serve with tarter sauce or cocktail sauce & enjoy!
By Delia
The Japanese have always done fascinating things with food, drink & candy. And their take on the infamous Kit Kat is certainly no exception.
In Japan not only can you get the regular Kit Kat we all know & love, you can also take a bite out of a Green Tea, Red Azuki Bean or Exotic Tokyo Kit Kat.
Now, that’s variety!
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By Delia
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By Delia
A very hearty good morning to you! Well, I have been on a very small break. It seems like at every turn these days there’s always something I need to attend to.
Well I plan to attend to your grilling taste today as we savor the flavor of this delicious Grilled Pork Chops Recipe. Nothing could be easier than this recipe, I guarantee. Enjoy!
Ingredients:
What’s Next:
Combine pork and stir-fry sauce in food storage bag; seal bag. Marinate 1/2 hour.
Prepare grill. Grill pork over medium heat 8 to 10 minutes or until no longer pink, turning once. Serve with additional sauce.
By Delia
So, it being the first official day of summer, what are you gonna do? Make that Grilled Pineapple Recipe I hope!
Well, if you’re in the neighborhood of a Caribou Coffee this afternoon, stop on by for a free coffee. Caribou is apparently excited about the season, as the company is giving away free Northern Lite Coolers today in celebration.Â
I think I know what I’m doing later today…
By Delia
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OC Register: How to change the soul of soup…Â
By Delia
Happy first day of summer to all you readers out there! And what’s a more perfect way of rining in the new season, than a gilled dessert recipe favorite?
I know you won’t be able to wait for the weekend to sink your teeth into this Grilled Pineapple with Vanilla Ice Cream Recipe, so I don’t blame you if it’s dessert for tonight. Enjoy!
Ingredients:Â
What’s Next:
Making the glaze: Â In a small saucepan combine the glaze ingredients and whisk until smooth. Bring to a boil over medium-high heat and cook until thickened, 1 to 2 minutes. Keep the glaze warm or reheat when ready to serve.
Season both sides of the pineapple slices with the peppercorns. Grill over Indirect Medium heat until well marked, 6 to 8 minutes, turning once halfway through grilling time. Serve each pineapple slice with a scoop of ice cream and some of the glaze drizzled over the top.
By Delia
Well folks, summer is almost officially here. With today being the last day of spring 2007, I thought we would send that ole season off with a bang.
This Spring Salad Recipe is perfect for all ocassions & seasons. With the perfect mix of greens & tomatoes, this will soon be a family favorite. Enjoy!
Ingredients:
What’s Next:
Cook the pasta according to directions on package.
While pasta is cooking, bring 2 inches of water to a boil in a saucepan. Place carrots in water and lightly blanch in water for 1 minute, or until bright orange. Remove with slotted spoon and place in large mixing bowl. Repeat blanching process with peas. Add peas to mixing bowl. Blanch broccoli, remove from water and place on cutting board. Chop and add to mixing bowl.
Blanch asparagus, remove from water, place on cutting board and cut into 1 inch pieces. Add to mixing bowl. Add drained pasta to mixing bowl. Mix gently with blanched vegetables. Add bell pepper and radishes. Toss to mix.Â
By Delia
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By Delia
Ahhh, what says summer like grilled trout? And this amazing, melt-in-your-mouth Grilled Rosemary Trout Recipe is nothing short of wonderful.
It’s time to start planning the menu for the coming weekend & you don’t have to look further than this page! Enjoy!
Ingredients:
What’s Next:
In a small bowl stir together the butter, half of the shallot or onion, and the lemon peel; sprinkle with salt and coarsely ground pepper. Set aside.
Rinse fish; pat dry with paper towels. Spread each fish open and place skin sides down. Rub the remaining shallot or onion and the rosemary onto fish. Sprinkle with additional salt and pepper and drizzle with lemon juice and olive oil.
Grill fish, skin sides down, on the greased rack of an uncovered grill directly over medium coals for 6 to 8 minutes or just until fish begins to flake easily.
Meanwhile, place tomatoes, cut sides up, on grill rack; dot each with 1/4 teaspoon of the butter mixture. Grill tomatoes about 5 minutes or until heated through. Remove fish and tomatoes from grill. Cut each fish in half lengthwise. In a small saucepan melt the remaining butter mixture; serve with fish and tomatoes. Sprinkle fish with parsley.
By Delia
So, Father’s Day is this coming Sunday & what have you gotten your favorite papa? Nothing yet, right? Well, I have come to save your day with this very tempting Around the World Beer Basket.
With a fantastic collection of 12 beers from around the world, including Guiness from Ireland, Red Stripe from Jamaica & Stella from Belgium, you can give your dad a taste of everything! Cost, $120.
By Delia
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