Grilled Cheese Month is still going on. It’s a whole damn month!

Make a grilled cheese this weekend and send us your recipe. We don’t even need a pic. We know nobody got time for that.

(Source: bbabbyswag)

npr:

Cooking with animal fat — common around the world for centuries — was dealt a near-fatal blow in the early 20th century by Crisco and its anti-lard campaign. Lard was demonized as an unhealthy fat, and cooks took note. Other vegetable oils came along, and lard was all but forgotten.

Now, after years in culinary exile, lard is staging a comeback.

Kitchen Window: Lard And Schmaltz Make A Comeback In The Kitchen

Get recipes for Husk’s Cornbread, Duck Fat Fries, Schmaltz, Matzo Ball Soup and Chocolate Mayonnaise Cake With Vanilla Chocolate Chip Buttercream Frosting.

Photo: Peter Ogburn for NPR

LARD, y’all. Don’t call it a comeback.

gormaya:

Over 400 Substitutions, now with Search!

http://appstore.com/substitutions

very cool!

bonappetit:

Our February issue is all about (you guessed it) PASTA!

(shot by Ditte Isager, Bon Appétit, February 2013)

what’s pasta without… CHEESE

randwiches:

Harbison, kale pesto, salami, ricotta and parm pizza.

that is a helluva ‘za

jenisicecreams:

Peek into our kitchen: The making of Sweet Potato with Torched Marshmallows.  #flavorsfromearth

In the hall of the Mallow King. This video is awesome. This ice cream is awesome. We’re getting it today. TGIF.

inthepitofmystomach:

It’s lunch hour!

we want to grate cheese on this lil’ hedgehog creature!

thebrewerpatriot:

A little homemade pizza tonight with fresh grated Fontina from Murray’s and spicy ham. Mmmmm! (Taken with Instagram)

YUM WHERE ARE YOU AND WHERE ARE YOUR LEFTOVERS BRING THEM TO US

foodie-next-door:

Apple, Brie and Honey Bruschetta

Toasting the baguette slices first yields an extra-crispy bruschetta. For something a bit less crunchy, skip the toasting step and go right to melting the brie on the baguette slices. Plain toasted pecans or walnuts are perfect, but for an extra spicy sweet kick try using cinnamon sugar pecans. Use whatever apples are your favorite eating apples. I used Honeycrisp apples, but I think a tart apple like Grannysmith would nicely contrast the sweet honey.

Ingredients

1 baguette, cut into thin slices
6 to 8 ounces brie
1 to 2 fresh apples, thinly sliced
1/4 to 1/2 cup toasted* or cinnamon sugared pecans, finely chopped
honey, for drizzling

Directions

Preheat oven to 425°F.

Lightly spray or brush baguette slices with olive oil and place in a single layer on a baking sheet. Toast for about 5 minutes or until light browned, flipping once about halfway through.

Remove baguette slices from oven. Top each with a generous slice of brie and continue baking until brie melts. (It just takes a few minutes, so keep a close eye on it!)

Top with thin apple slices and chopped pecans. Drizzle with honey. Devour immediately.

*Note: To toast pecans, preheat oven to 350°F. Toss nuts in melted butter (totally optional!). Lay pecans in a single layer on a baking sheet and bake until fragrant, about 5 minutes. Keep an eye on them because they burn quickly!

MESSY. WORTH IT.

randwiches:

Roasted bone marrow, sea salt, lemon parsley salad, caper, and grilled bread.

Jenn, just stop with this delicious nonsense and bring us a marrow bone and shovel.