Recipe Mutiny steals recipes from food blogs and recipe sites. Then we publish them. With credit (Naturally).
When you’re bored of your standby quick-and-easy dinners and are looking for something new to shake up your pasta routine, try this lemony spaghetti dish.
Creamy ricotta, lemon zest, toasted breadcrumbs and fresh peas will raise the bar on dinner!
Continue reading "Lemony Spaghetti with Peas and Ricotta" »
Chef Jeremiah Tower may not be a household name like Alice Waters, even in California where he once made history. But if you’ve ever eaten a fine meal in a Golden State restaurant, prepared by a superstar chef in an open kitchen, relying on simple ingredients, carefully sourced from nearby waters and farms, then you’ve certainly tasted him. (more...)
It's safe to say that the world has collectively flipped out over Starbucks' limited edition Unicorn Frappucino, but this isn't the first time we've fallen victim to gimmicky marketing campaigns featuring foods with rainbow colors. (And if we had to bet money on it, this certainly won't be the last.)
"You can't leave until you eat every last bite," Chef Maria Sinskey told the cluster of film and food media converged for her cooking demonstration and lunch party during the 2017 Tribeca Film Festival in Manhattan. That's where Sinskey whipped up the dishes from Paris Can Wait, a sensual, nuanced movie opening May 12 in New York and California. (more...)
There's a lot to love about a classic margarita. Hey, it's classic for a reason, right? But juicy grapefruit, mango or blood orange margaritas sound pretty good too. This margarita formula allows you to mix up a pitcher with whatever fruit flavor you're in the mood for. We use just a touch of simple syrup and add fresh fruit juice for sweetness, flavor and color. Plus, these margaritas taste so good no one will miss the cloying sweetness of a restaurant-style or premade-mix margarita—which can have 10 to 15 teaspoons of added sugar.
Although kefir and yogurt are both cultured dairy products packed with probiotics and protein, there are a few key differences that differentiate one from the other. Yogurt is made from the bacterial fermentation of milk—there are numerous types of yogurts with varying fat content. According to the FDA, yogurt must contain “live and active” cultures, including Lactobacillus bulgaricus and Streptococcus thermophiles. There are as many brands and types of yogurts now as you can possibly imagine, including the thicker, unsweetened Greek yogurt that’s popular (think Fage and Chobani), not to mention Icelandic-style (Siggi’s), Australian (Noosa), and Bulgarian (Trimona). Yogurt is easy to make at home and if you’re sick of the store-bought flavors you can easily add a number of additions like jam, granola, fruit, and nuts.
Enchiladas are one of those foods that, when done correctly, you can’t stop thinking about (what’s better than a spicy, saucy, cheesy tortilla filled with meat or veggies?). But when you make a bad batch, they’re a soggy mess.
