Slashfood http://www.slashfood.com Slashfood http://www.slashfood.com/media/feed_logo.gif Slashfood http://www.slashfood.com en-us Copyright 2009 Weblogs, Inc. The contents of this feed are available for non-commercial use only. Blogsmith http://www.blogsmith.com/Thanksgiving Treats - Marzipan Biteshttp://www.slashfood.com/2009/11/19/thanksgiving-treats-marzipan-bites/http://www.slashfood.com/2009/11/19/thanksgiving-treats-marzipan-bites/http://www.slashfood.com/2009/11/19/thanksgiving-treats-marzipan-bites/#commentsFiled under: , ,

Marzipan pumpkins. Photo: Monika Bartyzel

One of the biggest secrets of the baking world is that some of the most impressive treats are often quite easy to make -- especially when marzipan is involved. That thick and nutty almond paste offers a flavor perfect for Thanksgiving treats, and can easily be molded into any number of holiday-specific nibbles, whether you're an old sculpture pro or feel that you have two left hands.

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]]>almond pasteAlmondPastemarzipanmarzipan doughMarzipanDoughThanksgivingThanksgiving candyThanksgiving recipesThanksgiving treatsThanksgivingCandyThanksgivingDinnerThanksgivingRecipesThanksgivingTreatsMonika BartyzelThu, 19 Nov 2009 16:00:00 ESTThanksgiving Treats: Hard Maple Syrup Candyhttp://www.slashfood.com/2009/11/11/thanksgiving-treats-hard-maple-syrup-candy/http://www.slashfood.com/2009/11/11/thanksgiving-treats-hard-maple-syrup-candy/http://www.slashfood.com/2009/11/11/thanksgiving-treats-hard-maple-syrup-candy/#commentsFiled under: , ,


hard maple syrup candy

Photo: Monika Bartyzel

When we think of Thanksgiving, thoughts usually turn to lavish feasts and a celebration of all things savory. But just as much as this November holiday is a time to come together for massive meals, it's also the perfect time to infuse fall flavor with a dollop of sweetness. Over the next few weeks, I'll be dipping into some fun and easy ways to sweeten up your Thanksgiving, and first up: Hard Maple Syrup Candy.

Maple syrup is the perfect ingredient for Thanksgiving. The turning maple leaves are a staple of fall decorating, the flavor of the syrup is sweet, natural and divine, and the dark and rich brown hue is perfect for the holiday table.

Yet most recipes out there insist on turning that syrup into a crystallized Maple Sugar Candy. Of course, those are great nibbles, but simplifying the recipe and letting that syrup harden offers an equally sinful snack that melts on the tongue and is as decorative as it is tasty.

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]]>hard maple syrup candymaple candymaple syrup candyMapleSyrupCandyThanksgivingthanksgiving foodThanksgiving treatsThanksgivingFoodMonika BartyzelWed, 11 Nov 2009 17:00:00 ESTHalloween Treats - Witch Fingershttp://www.slashfood.com/2009/10/30/halloween-treats-witch-fingers/http://www.slashfood.com/2009/10/30/halloween-treats-witch-fingers/http://www.slashfood.com/2009/10/30/halloween-treats-witch-fingers/#commentsFiled under: , ,

Photo: Monika Bartyzel.

Halloween is almost here. The costumes are coming together, the ghosts are swooping in, the kiddies are getting restless and there is simply no time to make fancy graveyard cupcakes or malted eyeballs. But Halloween-themed brownies and blondies are still a snap! When time is of the essence, witch fingers are a great treat to whip up, and they will certainly elicit kudos from the crowd.

These crunchy Halloween cookies have run their way back and forth across the Web, but we've come up with twists and style updates that are sure to please. Hit the jump and visit the gallery for inspiration.

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]]>creepy cookieCreepyCookieHalloween cookiesHalloween recipesHalloween treatsHalloweenCookiesHalloweenRecipesHalloweenTreatsshortbreadwitch cookiesWitchCookiesWitchs fingersWitchsFingersMonika BartyzelFri, 30 Oct 2009 16:00:00 ESTHalloween Cupcake Ideas - Graveyard Cupcakeshttp://www.slashfood.com/2009/10/23/halloween-treats-graveyard-cupcakes/http://www.slashfood.com/2009/10/23/halloween-treats-graveyard-cupcakes/http://www.slashfood.com/2009/10/23/halloween-treats-graveyard-cupcakes/#commentsFiled under: , ,

graveyard halloween cupcakes

Cupcake graveyard. Photo: Monika Bartyzel.

Looking for Halloween cupcake decorating ideas? One of the most versatile treats you can make for this holiday season is graveyard-themed -- cupcake or cake, the choice is yours!

The type of pastry you choose to make is secondary to what you put on top, and there's no end to the possibilities.

After the jump, find everything you need to make your own graveyard cupcake extravaganza.

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]]>cupcakesgraveyardgraveyard cupcakesGraveyardCupcakesHalloweenHalloween cupcakeshalloween cupcakes decorating ideasHalloween recipesHalloweenCupcakesHalloweenCupcakesDecoratingIdeasHalloweenRecipesMonika BartyzelFri, 23 Oct 2009 16:00:00 ESTPumpkins, Praline and Pinot Noir - The Portland Press Herald in 60 Secondshttp://www.slashfood.com/2009/10/23/pumpkins-praline-and-pinot-noir-the-portland-press-herald-in/http://www.slashfood.com/2009/10/23/pumpkins-praline-and-pinot-noir-the-portland-press-herald-in/http://www.slashfood.com/2009/10/23/pumpkins-praline-and-pinot-noir-the-portland-press-herald-in/#commentsFiled under:

Halved pumpkins. Photo: Icrontic.com, Flickr.

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]]>Harvest on the HarborHarvestOnTheHarborpinot noirPinotNoirpumpkinpumpkin paradePumpkinParadetempehThe Portland Press HeraldThePortlandPressHeraldMonika BartyzelFri, 23 Oct 2009 12:00:00 ESTBest Bites of YumSugarhttp://www.slashfood.com/2009/10/22/best-bites-of-yumsugar/http://www.slashfood.com/2009/10/22/best-bites-of-yumsugar/http://www.slashfood.com/2009/10/22/best-bites-of-yumsugar/#commentsFiled under:


tomato soup in test tubes
Tomato soup test tubes.
Photo: YumSugar.
Each Thursday, we round up a selection of scrumptious links from our friends over at YumSugar. Here's what they've got cooking this week:

Between vampire TV shows and movies and Halloween, now is the perfect time for a vampy shindig.

The basics of making the versatile and classic creamy béchamel.

Catfish becomes a Fast & Easy dinner with a quick cornmeal crust.

Floral arrangements can go veggie without a lot of carving talent.

Hmmm ... would you want to push that iconic wedge of lime into a Corona can?

Whiskey Sours get mixed in honor of San Francisco's Whiskey Week.

Do you read while you eat?

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]]>bechamelcatfishCoronavampire partyVampirePartyWhiskey soursWhiskeySoursYumSugarMonika BartyzelThu, 22 Oct 2009 13:00:00 ESTCalas, Cooks and Chefs - The Houston Chronicle in 60 Secondshttp://www.slashfood.com/2009/10/22/calas-cooks-and-chefs-the-houston-chronicle-in-60-seconds/http://www.slashfood.com/2009/10/22/calas-cooks-and-chefs-the-houston-chronicle-in-60-seconds/http://www.slashfood.com/2009/10/22/calas-cooks-and-chefs-the-houston-chronicle-in-60-seconds/#commentsFiled under:

brats
Freshly cooked brats. Photo: Three if by Bike, Flickr.
  • An ode to fresh sausage, plus recipes to get you started.
  • Golfer Greg Norman brings his daughter Morgan-Leigh into the world of winemaking.
  • Digging into dumplings from across the world, with tips for making them at home.
  • The Creole rice fritter also known as calas gives cooks another way to prep that pantry staple.
  • Alexandra Guarnaschelli -- judge on "Chopped" and "Iron Chef" -- gets her own Food Network cooking show.

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]]>Alexandra GuarnaschelliAlexandraGuarnaschellicalasdumplingsfresh sausageFreshSausagegreg normanGregNormanThe Houston ChronicleTheHoustonChroniclewinemakingMonika BartyzelThu, 22 Oct 2009 12:00:00 ESTBlanching Almonds - Tip of the Dayhttp://www.slashfood.com/2009/10/22/blanching-almonds-tip-of-the-day/http://www.slashfood.com/2009/10/22/blanching-almonds-tip-of-the-day/http://www.slashfood.com/2009/10/22/blanching-almonds-tip-of-the-day/#commentsFiled under: ,

Blanched almonds are a staple in lots of recipes, and surprisingly easy to make at home.

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]]>almondsblanched almondsBlanchedAlmondsblanching almondsBlanchingAlmondshow to blanch almondsHowToBlanchAlmondsMonika BartyzelThu, 22 Oct 2009 09:00:00 ESTWine, Wild Salmon and Worcestershire - The New York Times in 60 Secondshttp://www.slashfood.com/2009/10/21/wine-wild-salmon-and-worcestershire-sauce-the-new-york-times/http://www.slashfood.com/2009/10/21/wine-wild-salmon-and-worcestershire-sauce-the-new-york-times/http://www.slashfood.com/2009/10/21/wine-wild-salmon-and-worcestershire-sauce-the-new-york-times/#commentsFiled under:

fresh hops
Fresh hops. Photo: david.nikonvscanon, Flickr.
  • A guide to beer additive hops, and the differences between what's fresh and dried.
  • The Minimalist makes Bok Choy with Shiitakes and Oyster Sauce.
  • Why do San Francisco residents eat local so fervently, yet drink European wines? Plus: A look at the primo vino locales in the Bay Area.
  • Room for Debate peeks into bento-box culture, wondering what aesthetically pleasing food says about Japan.
  • Michael Bao Huynh may think he's just a businessman, but he's building an empire of Vietnamese-inspired restaurants.
  • Avenue C's Summit Bar serves up classy cocktails with a side of laidback conversation.
  • Free and clear of "Gourmet," Ruth Reichl partakes in a Q&A with the Times.
  • A Good Appetite amps up wild salmon with brown butter cucumbers.
  • Recipe Redux takes a recipe for homemade Worcestershire sauce from 1876 and compares it to modern concoctions.
  • Food and Travel: Restaurateur Terence Conran starts new establishments in London, exploring the food of Charlevoix, Quebec farm country and Singapore's culinary melting pot.
  • Central Park South's Marea offers pricey seafood and atmosphere that's "unfussy, as welcoming as a luxe clubhouse."
  • $25 and Under finds a bunch of notable and classic Manhattan food carts.
  • Food Stuff finds: Kobe-style beef, fresh meats at Chelsea Market and crab apples.
  • New York's openings and closings and food calendar.

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]]>bento boxBentoBoxchelsea marketChelseaMarkethopsMichaelBaoHuynhoyster sauceOysterSauceRuth ReichlRuthReichlTerence ConranTerenceConranThe New York TimesTheNewYorkTimesWorcestershire SauceWorcestershireSauceMonika BartyzelWed, 21 Oct 2009 12:00:00 ESTCooking, Cheese and Cakes - The Detroit News in 60 Secondshttp://www.slashfood.com/2009/10/20/cooking-cheese-and-cakes-the-detroit-news-in-60-seconds/http://www.slashfood.com/2009/10/20/cooking-cheese-and-cakes-the-detroit-news-in-60-seconds/http://www.slashfood.com/2009/10/20/cooking-cheese-and-cakes-the-detroit-news-in-60-seconds/#commentsFiled under:

red cider apples
Red cider apples. Photo: ipresents, Flickr.
  • Would you reinvent your French onion soup with ... apples?
  • Only in the wine world could evaluate a bottle that's covered in fungus to be a hot, high-priced commodity. This time around: bottles of Armagnac Vieux and Clos du Griffier cognac from the 1700s and 1800s.
  • The perfect perks of fall: drinking, cooking and delighting in fresh apple cider straight from the mill.
  • Product pick: Dr. McDougall's Chunky Soup.
  • Recipes: Maple Pepper Bacon Strips With Boston Lager Glaze, Garlic Cheese Popovers, Salmon-Potato Cakes, Provence Fresh Herb Sauce for Dipping and Saucing

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]]>apple ciderAppleCiderDr. McDougallsDr.Mcdougallsold wineOldWineThe Detroit NewsTheDetroitNewsMonika BartyzelTue, 20 Oct 2009 12:00:00 ESTGrading Maple Syrup - Tip of the Dayhttp://www.slashfood.com/2009/10/20/grading-maple-syrup-tip-of-the-day/http://www.slashfood.com/2009/10/20/grading-maple-syrup-tip-of-the-day/http://www.slashfood.com/2009/10/20/grading-maple-syrup-tip-of-the-day/#commentsFiled under: ,

Having trouble deciphering maple-syrup grades? Click here for a quick guide.

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]]>grading maple syrupGradingMapleSyrupmaple syrupmaple syrup gradesMapleSyrupMapleSyrupGradesMonika BartyzelTue, 20 Oct 2009 09:00:00 ESTStarbucks, Simon and Sushi - The Seattle Times in 60 Secondshttp://www.slashfood.com/2009/10/19/starbucks-simon-and-sushi-the-seattle-times-in-60-seconds/http://www.slashfood.com/2009/10/19/starbucks-simon-and-sushi-the-seattle-times-in-60-seconds/http://www.slashfood.com/2009/10/19/starbucks-simon-and-sushi-the-seattle-times-in-60-seconds/#commentsFiled under:

Photo: cyclonebill, Flickr.

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]]>clover coffee machineCloverCoffeeMachineDaimonjiElemental Next DoorElementalNextDoorPuget SoundPugetSoundred tideRedTidestarbucksThe Seattle TimesTheSeattleTimesMonika BartyzelMon, 19 Oct 2009 12:00:00 ESTHalloween Treats - Malted Milk Eyeballshttp://www.slashfood.com/2009/10/16/halloween-treats-malted-milk-eyeballs/http://www.slashfood.com/2009/10/16/halloween-treats-malted-milk-eyeballs/http://www.slashfood.com/2009/10/16/halloween-treats-malted-milk-eyeballs/#commentsFiled under: ,


malted eyeballs
Malted milk eyeballs.
Photo: Monika Bartyzel.
With sweet ghost blondies and brownie bats out of the way, it's time to focus on more ghoulish fare that's not usually found on the Halloween table: Malted Milk Eyeballs.

Unfortunately, these aren't 100-percent true malted milk balls with that Whoppers-like crunch -- rumor has it those are made in a vacuum to achieve the right texture. We don't have a vacuum, nor are we interested in mass experimentation with sponge toffee to concoct something similar, so we're relying on taste. And that classic flavor is easy to recreate at home. You can buy malted milk powder in most supermarkets.

Just a bit of that powder and some chocolate (white chocolate in this case, to get the eyeball color), and soon you'll be surrounded by eerie rolling eyeballs just waiting to be devoured.

Continue reading Halloween Treats - Malted Milk Eyeballs

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]]>halloweenHalloween candyHalloweenCandymalted eyeballsmalted milk ballsMaltedEyeballsMaltedMilkBallsMonika BartyzelFri, 16 Oct 2009 16:00:00 ESTCanada, Cheese and Crosariol - The Globe and Mail in 60 Secondshttp://www.slashfood.com/2009/10/16/canada-cheese-and-crosariol-the-globe-and-mail-in-60-seconds/http://www.slashfood.com/2009/10/16/canada-cheese-and-crosariol-the-globe-and-mail-in-60-seconds/http://www.slashfood.com/2009/10/16/canada-cheese-and-crosariol-the-globe-and-mail-in-60-seconds/#commentsFiled under:

Okanagan wine grapes. Photo: iwona_kellie, Flickr
  • Mark McEwan goes against the grain with his new, huge luxury food market in North Toronto, reorganizing classic layouts and ignoring economic concerns.
  • Le Migneron Charlevoix cheese is a classic Quebec fromage that offers "a creamy, umami fullness."
  • The Globe and Mail's Chris Johns and Alexandra Gill write about the pros and cons of now defunct Gourmet magazine.
  • Okanagan Valley was busy with vino harvest time over Canadian Thanksgiving, and wine writer Beppi Crosariol joined in on the action.
  • Sisters Julie Albert and Lisa Gnat didn't let a no from the publishing house stop them: They self-published their new book "Bite Me" and got the attention of book giant Indigo.

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]]>beppi crosariolBeppiCrosariolbite meBiteMeCanadianThanksgivingLe migneron CharlevoixLeMigneronCharlevoixMark McEwanmcewanOkanagan ValleyOkanaganValleyThe Globe and MailTheGlobeAndMailumamiMonika BartyzelFri, 16 Oct 2009 12:00:00 ESTMany Munches of YumSugarhttp://www.slashfood.com/2009/10/15/many-munches-of-yumsugar/http://www.slashfood.com/2009/10/15/many-munches-of-yumsugar/http://www.slashfood.com/2009/10/15/many-munches-of-yumsugar/#commentsFiled under:

cream of tomato soup
Cream of tomato soup. Photo: YumSugar.
Each Thursday, we round up a selection of scrumptious links from our friends over at YumSugar. Here's what they've got cooking this week:

Cheap, ripe, red tomatoes are prime for a homemade bowl of Cream of Tomato Soup.

Wolfgang Puck is getting into the iced coffee biz.

Come Party With Me whips up a pumpkin carving menu, featuring cheddar cheese balls, jalapeno corn muffins and more.

Quiz time: Can you look at a collection of root vegetable pictures and name them all?

Slime Rickey mixes grapes, lime, club soda and gin for a boozy beverage.

Applejack is a concentrated hard cider.

Guy Fieri: Love him or leave him?

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]]>applejackCream of Tomato soupCreamOfTomatoSoupguy fieriGuyFieriiced coffeeIcedCoffeeroot vegetablesRootVegetablesYumSugarMonika BartyzelThu, 15 Oct 2009 13:00:00 ESTShrimp, Slaw and Siam - Miami Herald in 60 Secondshttp://www.slashfood.com/2009/10/15/shrimp-slaw-and-siam-miami-herald-in-60-seconds/http://www.slashfood.com/2009/10/15/shrimp-slaw-and-siam-miami-herald-in-60-seconds/http://www.slashfood.com/2009/10/15/shrimp-slaw-and-siam-miami-herald-in-60-seconds/#commentsFiled under:

unpeeled shrimp
Photo: WordRidden, Flickr.
  • What's shrimp the "Key West way"? Peel-and-eat, with a side of Tropical Coleslaw.
  • And speaking of slaw -- it doesn't have to be predictable and traditional; it can be amped up with international flavor.
  • Desperation Dinners shares an at-home recipe for Traditional Steak Diane.
  • Chismosa Taqueria is Miami Beach's new Mexican takeout spot dishing up "gooey quesadillas" and more.
  • Edda Martinez is seeing her Edda's Cake Designs go national, with bundt cakes available online.
  • Writer Fred Tasker pleads that we forget "Sideways"-instigated merlot hate and revisit the red, with 2005 Rutherford Hill and 2006 Gloria Ferrer.
  • Siam Bistro, in West Kendall, serves up Thai fare in the "Bangkok style of the south."
  • Bar Rosso gets a stinger review, saying it "seems cold and empty, the staff untrained and the food simply not up to the task."
  • Nabisco morphs Wheat Thins into Wheat Thins Flatbread.

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]]>key westkey west shrimpKeyWestKeyWestShrimpmerlotpeel-and-eat shrimpPeel-and-eatShrimpsiam bistroSiamBistroslawsteak dianeSteakDianeThe Miami HeraldTheMiamiHeraldTraditionalSteakDianeWheat Thinswheat thins flatbreadWheatThinsWheatThinsFlatbreadMonika BartyzelThu, 15 Oct 2009 12:00:00 ESTHot Chocolate from Scratch - Tip of the Dayhttp://www.slashfood.com/2009/10/15/hot-chocolate-from-scratch-tip-of-the-day/http://www.slashfood.com/2009/10/15/hot-chocolate-from-scratch-tip-of-the-day/http://www.slashfood.com/2009/10/15/hot-chocolate-from-scratch-tip-of-the-day/#commentsFiled under:

Cocoa may come in many flavors on the shelf, but making it yourself releases the true flavor.

Continue reading Hot Chocolate from Scratch - Tip of the Day

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]]>cocoahomemade cocoahomemade hot chocolatehomemade hot cocoaHomemadeCocoaHomemadeHotChocolateHomemadeHotCocoahot chocolatehot cocoaHotChocolateHotCocoaMonika BartyzelThu, 15 Oct 2009 09:00:00 ESTPotatoes, Pies and Portugal - The New York Times in 60 Secondshttp://www.slashfood.com/2009/10/14/potatoes-pies-and-portugal-the-new-york-times-in-60-seconds/http://www.slashfood.com/2009/10/14/potatoes-pies-and-portugal-the-new-york-times-in-60-seconds/http://www.slashfood.com/2009/10/14/potatoes-pies-and-portugal-the-new-york-times-in-60-seconds/#commentsFiled under:


grumpy-looking potato
Grumpy potato. Photo: banger1977, Flickr
  • The Cornell-developed Keuka Gold is the prime potato for Orange County, N.Y.'s seasonal changes, plus an outline of upstate's changing potato ways.
  • Pasta gets some historical context and old-world charm with Zanini De Vita and her new "Encyclopedia of Pasta."
  • The Minimalist makes Crisp Nori.
  • With ballpark menus getting fancier by the day, the classic Cracker Jack remains "a do-not-disturb" item.
  • The Temporary Vegetarian makes Sara's Spinach Pie.
  • Douro (DOH-roo) is a wine region in Portugal whose vino is equally good whether cheap or expensive.
  • The popularity of chicken wings has elevated them to a pricey commodity.
  • The British population turned towards pre-processed foods, and no one knew the food crafts, so Alison Parente created the School of Artisan Food.
  • Cookbook icon Charlotte Snyder Turgeon passes away at the age of 97.
  • Cook's Magazine founder Christopher Kimball writes about the demise of Gourmet.
  • A Good Appetite rediscovers calf's liver.
  • Jeff Ford's bread in Madison, Wis., makes its mark with "obscure organic grains that he sources locally and grinds himself."
  • More love for Jen Yates' "Cake Wrecks."
  • Daniel Boulud receives three stars from Michelin.
  • Michael Pollan shares the Rules to Eat By.
  • Food Stuff finds: strangely flavored cannoli, MIL Kimchi and the best Broadway bites.
  • Restaurants: Daniel Boulud's sausage spot, DBGB, dishes "perfectly cooked food," East Village's Luke's Lobster is minimalist, like a "wiener hut" and The Financial District's Cowgirl Seahorse serves up adequate American food and fun.
  • New York's openings and closings, calendar and benefits.

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]]>calfs liverCalfsLiverchicken wingsChickenWingscracker jackCrackerJackDaniel BouludDanielBouluddourokeuka goldKeukaGoldMichelinspinach pieSpinachPieThe New York TimesTheNewYorkTimesMonika BartyzelWed, 14 Oct 2009 12:00:00 ESTReichl, the Cellar Rat and Roast Beef - The Kansas City Star in 60 Secondshttp://www.slashfood.com/2009/10/13/reichl-rats-and-roast-beef-the-kansas-city-star-in-60-seconds/http://www.slashfood.com/2009/10/13/reichl-rats-and-roast-beef-the-kansas-city-star-in-60-seconds/http://www.slashfood.com/2009/10/13/reichl-rats-and-roast-beef-the-kansas-city-star-in-60-seconds/#commentsFiled under:

tabbouleh
Bowl of tabbouleh. Photo: Jakub_hla, Flickr.
  • Potlucks can be reinvigorated with a jolt of Tabbouleh with Feta.
  • Gourmet may have closed, but Ruth Reichl still hit Kansas City to promote her new book, "Gourmet Today," at a special dinner.
  • A chat with local cook Carol LaBruzzo and a recipe for Italian Wedding Soup.
  • The PBS show "The Winemakers" includes a KC contestant: Ryan Sciara of Cellar Rat.
  • After "Julie & Julia," what should you read next? The Star says "My Life in France," "Alice Waters and Chez Panisse" and "Under the Table: Saucy Tales from Culinary School."
  • Westside Local offers everything from a classic roast-beef sandwich to a soup made of watermelon, cucumber and beets.

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]]>alice waters and chez panisseAliceWatersAndChezPanissegourmetGournet TodayGournetTodayJulia ChildJuliaChildmy life in franceMyLifeInFranceRuth reichlRuthReichlryan sciaraRyanSciaraTabboulehtabbouleh with fetaTabboulehWithFetaThe Kansas City StarTheKansasCityStarTheWinemakersunder the table: saucy tales from culinary schoolUnderTheTable:SaucyTalesFromCulinarySchoolMonika BartyzelTue, 13 Oct 2009 12:00:00 ESTHow to Seed a Pomegranate - Tip of the Dayhttp://www.slashfood.com/2009/10/13/how-to-seed-a-pomegranate-tip-of-the-day/http://www.slashfood.com/2009/10/13/how-to-seed-a-pomegranate-tip-of-the-day/http://www.slashfood.com/2009/10/13/how-to-seed-a-pomegranate-tip-of-the-day/#commentsFiled under:

Pomegranates are sweet, sour and mysterious. But do you know how to eat them?

Continue reading How to Seed a Pomegranate - Tip of the Day

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]]>pomegranateseeding pomegranateSeedingPomegranateMonika BartyzelTue, 13 Oct 2009 09:00:00 EST