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5 Culinary Content Network Stories to Read Right Now (Slideshow)

5 Culinary Content Network Stories to Read Right Now (Slideshow)

Keeping you up to date in the world of great food and folk

Civilized Caveman Cooking Creations — Paleo Pancakes with Almond Butter and Blackberry Sauce

The blogger behind Civilized Caveman Cooking Creations is an active-duty Marine with a passion for food, health, and defying the odds. In this post, the Civilized Caveman fries up a recipe for paleo pancakes made with almond butter and topped with blackberry sauce.

Food Apparel — Chocolate Dipped Almond Macaroons: Classic Style

Food Apparel shares recipes that are “tailor[ed]” to “fit your style.” Here, Food Apparel bakes almond macaroons and dips them in chocolate.

I Can Cook That — Clover Cocktail

I Can Cook That, a blog by Kaitlin intended for those who “think they can’t cook, that cooking takes too long, or that recipes can’t be used if the exact ingredients aren’t available,” aims to help them “realize that cooking, and cooking well, aren’t that tough to do.” In this post, Kaitlin celebrates St. Patrick’s Day by putting a spin on Irish coffee with the “Clover Cocktail,” which is frozen instead of hot.

The Weary Chef — No Bake Chocolate Cheesecake Pudding Pie

The Weary Chef is a blog by Andi, a stay-at-home mom who cooks separate meals for her two boys and her husband, sharing recipes as she goes. Here, Andi makes chocolate cheesecake pudding pie with homemade crust and no baking required.

Lemon Jelly Cake — Gluten-Free Chocolate Chip Cookies

Lemon Jelly Cake is an online creative outlet, highlighting a passion for writing and a desire to share recipes, home improvement projects, and photos of the daily life of a couple and their baby. In this post, Lemon Jelly Cake features a recipe for gluten-free chocolate chip cookies.


Cutting Up with Chef Duane Nutter

Du ane Nutter may be the only chef in culinary history to appear on both Food Network’s Iron Chef and Comedy Central’s Laugh Riots (he was a semifinalist). But, then again, the man known in stand-up comedy circles as the Mad Chef is full of surprises, including pioneering the idea of haute cuisine in an airport as the chef of Atlanta’s One Flew South. These days you’ll find Nutter behind the pass at Southern National, the acclaimed restaurant in Mobile he cofounded in 2017. Here he riffs on a few tasty subjects.

“In culinary school, when my instructor explained how to make coq au vin, a classic French dish, I was at the edge of my seat, soaking in every word: I’m going to learn how to cook that fancy stuff that’s hard to pronounce! Later that night, I’m looking at my notes, studying the ingredients and technique. A rooster, bacon, ham, red wine, stock, butter…wait a second. You’re telling me this is gourmet? Strip out the fancy French name, and you’ve got what we call in the South smothered chicken! No wonder it’s considered peasant food in France.”

Hold the Tentacles

“At dinner with a friend, I ordered paella. He gives me a look that says, You chefs will eat anything. Wait, what? We ate jambalaya two nights ago—this is the same thing, with some saffron, and cooked in a different pan. ‘So what don’t you like about the paella?’ I asked. He said it was the way the calamari tentacles were waving at him, and the name didn’t sound good. So let me get this straight: You’re all right with your beloved fried bologna coming from ground-up meat from a pig’s head, but a calamari tentacle is too much? Oookay.”

Greens with Envy

“Kale has gone from a garnish on fruit trays to the hip center of the plate—I thought you could get no higher praise as a leafy green. But, nooooo! You remember two years ago when Neiman Marcus decided to sell sixty-six-dollar collard greens in their Christmas catalogue? Kale was in first class looking back at all the other leafy greens in coach. And then out of nowhere, collard greens go and get on a private jet. I can hear my grandmother now: ‘Those greens better clean themselves, cook themselves, and put the dishes away
before I spend that kind of money.’”


Cutting Up with Chef Duane Nutter

Du ane Nutter may be the only chef in culinary history to appear on both Food Network’s Iron Chef and Comedy Central’s Laugh Riots (he was a semifinalist). But, then again, the man known in stand-up comedy circles as the Mad Chef is full of surprises, including pioneering the idea of haute cuisine in an airport as the chef of Atlanta’s One Flew South. These days you’ll find Nutter behind the pass at Southern National, the acclaimed restaurant in Mobile he cofounded in 2017. Here he riffs on a few tasty subjects.

“In culinary school, when my instructor explained how to make coq au vin, a classic French dish, I was at the edge of my seat, soaking in every word: I’m going to learn how to cook that fancy stuff that’s hard to pronounce! Later that night, I’m looking at my notes, studying the ingredients and technique. A rooster, bacon, ham, red wine, stock, butter…wait a second. You’re telling me this is gourmet? Strip out the fancy French name, and you’ve got what we call in the South smothered chicken! No wonder it’s considered peasant food in France.”

Hold the Tentacles

“At dinner with a friend, I ordered paella. He gives me a look that says, You chefs will eat anything. Wait, what? We ate jambalaya two nights ago—this is the same thing, with some saffron, and cooked in a different pan. ‘So what don’t you like about the paella?’ I asked. He said it was the way the calamari tentacles were waving at him, and the name didn’t sound good. So let me get this straight: You’re all right with your beloved fried bologna coming from ground-up meat from a pig’s head, but a calamari tentacle is too much? Oookay.”

Greens with Envy

“Kale has gone from a garnish on fruit trays to the hip center of the plate—I thought you could get no higher praise as a leafy green. But, nooooo! You remember two years ago when Neiman Marcus decided to sell sixty-six-dollar collard greens in their Christmas catalogue? Kale was in first class looking back at all the other leafy greens in coach. And then out of nowhere, collard greens go and get on a private jet. I can hear my grandmother now: ‘Those greens better clean themselves, cook themselves, and put the dishes away
before I spend that kind of money.’”


Cutting Up with Chef Duane Nutter

Du ane Nutter may be the only chef in culinary history to appear on both Food Network’s Iron Chef and Comedy Central’s Laugh Riots (he was a semifinalist). But, then again, the man known in stand-up comedy circles as the Mad Chef is full of surprises, including pioneering the idea of haute cuisine in an airport as the chef of Atlanta’s One Flew South. These days you’ll find Nutter behind the pass at Southern National, the acclaimed restaurant in Mobile he cofounded in 2017. Here he riffs on a few tasty subjects.

“In culinary school, when my instructor explained how to make coq au vin, a classic French dish, I was at the edge of my seat, soaking in every word: I’m going to learn how to cook that fancy stuff that’s hard to pronounce! Later that night, I’m looking at my notes, studying the ingredients and technique. A rooster, bacon, ham, red wine, stock, butter…wait a second. You’re telling me this is gourmet? Strip out the fancy French name, and you’ve got what we call in the South smothered chicken! No wonder it’s considered peasant food in France.”

Hold the Tentacles

“At dinner with a friend, I ordered paella. He gives me a look that says, You chefs will eat anything. Wait, what? We ate jambalaya two nights ago—this is the same thing, with some saffron, and cooked in a different pan. ‘So what don’t you like about the paella?’ I asked. He said it was the way the calamari tentacles were waving at him, and the name didn’t sound good. So let me get this straight: You’re all right with your beloved fried bologna coming from ground-up meat from a pig’s head, but a calamari tentacle is too much? Oookay.”

Greens with Envy

“Kale has gone from a garnish on fruit trays to the hip center of the plate—I thought you could get no higher praise as a leafy green. But, nooooo! You remember two years ago when Neiman Marcus decided to sell sixty-six-dollar collard greens in their Christmas catalogue? Kale was in first class looking back at all the other leafy greens in coach. And then out of nowhere, collard greens go and get on a private jet. I can hear my grandmother now: ‘Those greens better clean themselves, cook themselves, and put the dishes away
before I spend that kind of money.’”


Cutting Up with Chef Duane Nutter

Du ane Nutter may be the only chef in culinary history to appear on both Food Network’s Iron Chef and Comedy Central’s Laugh Riots (he was a semifinalist). But, then again, the man known in stand-up comedy circles as the Mad Chef is full of surprises, including pioneering the idea of haute cuisine in an airport as the chef of Atlanta’s One Flew South. These days you’ll find Nutter behind the pass at Southern National, the acclaimed restaurant in Mobile he cofounded in 2017. Here he riffs on a few tasty subjects.

“In culinary school, when my instructor explained how to make coq au vin, a classic French dish, I was at the edge of my seat, soaking in every word: I’m going to learn how to cook that fancy stuff that’s hard to pronounce! Later that night, I’m looking at my notes, studying the ingredients and technique. A rooster, bacon, ham, red wine, stock, butter…wait a second. You’re telling me this is gourmet? Strip out the fancy French name, and you’ve got what we call in the South smothered chicken! No wonder it’s considered peasant food in France.”

Hold the Tentacles

“At dinner with a friend, I ordered paella. He gives me a look that says, You chefs will eat anything. Wait, what? We ate jambalaya two nights ago—this is the same thing, with some saffron, and cooked in a different pan. ‘So what don’t you like about the paella?’ I asked. He said it was the way the calamari tentacles were waving at him, and the name didn’t sound good. So let me get this straight: You’re all right with your beloved fried bologna coming from ground-up meat from a pig’s head, but a calamari tentacle is too much? Oookay.”

Greens with Envy

“Kale has gone from a garnish on fruit trays to the hip center of the plate—I thought you could get no higher praise as a leafy green. But, nooooo! You remember two years ago when Neiman Marcus decided to sell sixty-six-dollar collard greens in their Christmas catalogue? Kale was in first class looking back at all the other leafy greens in coach. And then out of nowhere, collard greens go and get on a private jet. I can hear my grandmother now: ‘Those greens better clean themselves, cook themselves, and put the dishes away
before I spend that kind of money.’”


Cutting Up with Chef Duane Nutter

Du ane Nutter may be the only chef in culinary history to appear on both Food Network’s Iron Chef and Comedy Central’s Laugh Riots (he was a semifinalist). But, then again, the man known in stand-up comedy circles as the Mad Chef is full of surprises, including pioneering the idea of haute cuisine in an airport as the chef of Atlanta’s One Flew South. These days you’ll find Nutter behind the pass at Southern National, the acclaimed restaurant in Mobile he cofounded in 2017. Here he riffs on a few tasty subjects.

“In culinary school, when my instructor explained how to make coq au vin, a classic French dish, I was at the edge of my seat, soaking in every word: I’m going to learn how to cook that fancy stuff that’s hard to pronounce! Later that night, I’m looking at my notes, studying the ingredients and technique. A rooster, bacon, ham, red wine, stock, butter…wait a second. You’re telling me this is gourmet? Strip out the fancy French name, and you’ve got what we call in the South smothered chicken! No wonder it’s considered peasant food in France.”

Hold the Tentacles

“At dinner with a friend, I ordered paella. He gives me a look that says, You chefs will eat anything. Wait, what? We ate jambalaya two nights ago—this is the same thing, with some saffron, and cooked in a different pan. ‘So what don’t you like about the paella?’ I asked. He said it was the way the calamari tentacles were waving at him, and the name didn’t sound good. So let me get this straight: You’re all right with your beloved fried bologna coming from ground-up meat from a pig’s head, but a calamari tentacle is too much? Oookay.”

Greens with Envy

“Kale has gone from a garnish on fruit trays to the hip center of the plate—I thought you could get no higher praise as a leafy green. But, nooooo! You remember two years ago when Neiman Marcus decided to sell sixty-six-dollar collard greens in their Christmas catalogue? Kale was in first class looking back at all the other leafy greens in coach. And then out of nowhere, collard greens go and get on a private jet. I can hear my grandmother now: ‘Those greens better clean themselves, cook themselves, and put the dishes away
before I spend that kind of money.’”


Cutting Up with Chef Duane Nutter

Du ane Nutter may be the only chef in culinary history to appear on both Food Network’s Iron Chef and Comedy Central’s Laugh Riots (he was a semifinalist). But, then again, the man known in stand-up comedy circles as the Mad Chef is full of surprises, including pioneering the idea of haute cuisine in an airport as the chef of Atlanta’s One Flew South. These days you’ll find Nutter behind the pass at Southern National, the acclaimed restaurant in Mobile he cofounded in 2017. Here he riffs on a few tasty subjects.

“In culinary school, when my instructor explained how to make coq au vin, a classic French dish, I was at the edge of my seat, soaking in every word: I’m going to learn how to cook that fancy stuff that’s hard to pronounce! Later that night, I’m looking at my notes, studying the ingredients and technique. A rooster, bacon, ham, red wine, stock, butter…wait a second. You’re telling me this is gourmet? Strip out the fancy French name, and you’ve got what we call in the South smothered chicken! No wonder it’s considered peasant food in France.”

Hold the Tentacles

“At dinner with a friend, I ordered paella. He gives me a look that says, You chefs will eat anything. Wait, what? We ate jambalaya two nights ago—this is the same thing, with some saffron, and cooked in a different pan. ‘So what don’t you like about the paella?’ I asked. He said it was the way the calamari tentacles were waving at him, and the name didn’t sound good. So let me get this straight: You’re all right with your beloved fried bologna coming from ground-up meat from a pig’s head, but a calamari tentacle is too much? Oookay.”

Greens with Envy

“Kale has gone from a garnish on fruit trays to the hip center of the plate—I thought you could get no higher praise as a leafy green. But, nooooo! You remember two years ago when Neiman Marcus decided to sell sixty-six-dollar collard greens in their Christmas catalogue? Kale was in first class looking back at all the other leafy greens in coach. And then out of nowhere, collard greens go and get on a private jet. I can hear my grandmother now: ‘Those greens better clean themselves, cook themselves, and put the dishes away
before I spend that kind of money.’”


Cutting Up with Chef Duane Nutter

Du ane Nutter may be the only chef in culinary history to appear on both Food Network’s Iron Chef and Comedy Central’s Laugh Riots (he was a semifinalist). But, then again, the man known in stand-up comedy circles as the Mad Chef is full of surprises, including pioneering the idea of haute cuisine in an airport as the chef of Atlanta’s One Flew South. These days you’ll find Nutter behind the pass at Southern National, the acclaimed restaurant in Mobile he cofounded in 2017. Here he riffs on a few tasty subjects.

“In culinary school, when my instructor explained how to make coq au vin, a classic French dish, I was at the edge of my seat, soaking in every word: I’m going to learn how to cook that fancy stuff that’s hard to pronounce! Later that night, I’m looking at my notes, studying the ingredients and technique. A rooster, bacon, ham, red wine, stock, butter…wait a second. You’re telling me this is gourmet? Strip out the fancy French name, and you’ve got what we call in the South smothered chicken! No wonder it’s considered peasant food in France.”

Hold the Tentacles

“At dinner with a friend, I ordered paella. He gives me a look that says, You chefs will eat anything. Wait, what? We ate jambalaya two nights ago—this is the same thing, with some saffron, and cooked in a different pan. ‘So what don’t you like about the paella?’ I asked. He said it was the way the calamari tentacles were waving at him, and the name didn’t sound good. So let me get this straight: You’re all right with your beloved fried bologna coming from ground-up meat from a pig’s head, but a calamari tentacle is too much? Oookay.”

Greens with Envy

“Kale has gone from a garnish on fruit trays to the hip center of the plate—I thought you could get no higher praise as a leafy green. But, nooooo! You remember two years ago when Neiman Marcus decided to sell sixty-six-dollar collard greens in their Christmas catalogue? Kale was in first class looking back at all the other leafy greens in coach. And then out of nowhere, collard greens go and get on a private jet. I can hear my grandmother now: ‘Those greens better clean themselves, cook themselves, and put the dishes away
before I spend that kind of money.’”


Cutting Up with Chef Duane Nutter

Du ane Nutter may be the only chef in culinary history to appear on both Food Network’s Iron Chef and Comedy Central’s Laugh Riots (he was a semifinalist). But, then again, the man known in stand-up comedy circles as the Mad Chef is full of surprises, including pioneering the idea of haute cuisine in an airport as the chef of Atlanta’s One Flew South. These days you’ll find Nutter behind the pass at Southern National, the acclaimed restaurant in Mobile he cofounded in 2017. Here he riffs on a few tasty subjects.

“In culinary school, when my instructor explained how to make coq au vin, a classic French dish, I was at the edge of my seat, soaking in every word: I’m going to learn how to cook that fancy stuff that’s hard to pronounce! Later that night, I’m looking at my notes, studying the ingredients and technique. A rooster, bacon, ham, red wine, stock, butter…wait a second. You’re telling me this is gourmet? Strip out the fancy French name, and you’ve got what we call in the South smothered chicken! No wonder it’s considered peasant food in France.”

Hold the Tentacles

“At dinner with a friend, I ordered paella. He gives me a look that says, You chefs will eat anything. Wait, what? We ate jambalaya two nights ago—this is the same thing, with some saffron, and cooked in a different pan. ‘So what don’t you like about the paella?’ I asked. He said it was the way the calamari tentacles were waving at him, and the name didn’t sound good. So let me get this straight: You’re all right with your beloved fried bologna coming from ground-up meat from a pig’s head, but a calamari tentacle is too much? Oookay.”

Greens with Envy

“Kale has gone from a garnish on fruit trays to the hip center of the plate—I thought you could get no higher praise as a leafy green. But, nooooo! You remember two years ago when Neiman Marcus decided to sell sixty-six-dollar collard greens in their Christmas catalogue? Kale was in first class looking back at all the other leafy greens in coach. And then out of nowhere, collard greens go and get on a private jet. I can hear my grandmother now: ‘Those greens better clean themselves, cook themselves, and put the dishes away
before I spend that kind of money.’”


Cutting Up with Chef Duane Nutter

Du ane Nutter may be the only chef in culinary history to appear on both Food Network’s Iron Chef and Comedy Central’s Laugh Riots (he was a semifinalist). But, then again, the man known in stand-up comedy circles as the Mad Chef is full of surprises, including pioneering the idea of haute cuisine in an airport as the chef of Atlanta’s One Flew South. These days you’ll find Nutter behind the pass at Southern National, the acclaimed restaurant in Mobile he cofounded in 2017. Here he riffs on a few tasty subjects.

“In culinary school, when my instructor explained how to make coq au vin, a classic French dish, I was at the edge of my seat, soaking in every word: I’m going to learn how to cook that fancy stuff that’s hard to pronounce! Later that night, I’m looking at my notes, studying the ingredients and technique. A rooster, bacon, ham, red wine, stock, butter…wait a second. You’re telling me this is gourmet? Strip out the fancy French name, and you’ve got what we call in the South smothered chicken! No wonder it’s considered peasant food in France.”

Hold the Tentacles

“At dinner with a friend, I ordered paella. He gives me a look that says, You chefs will eat anything. Wait, what? We ate jambalaya two nights ago—this is the same thing, with some saffron, and cooked in a different pan. ‘So what don’t you like about the paella?’ I asked. He said it was the way the calamari tentacles were waving at him, and the name didn’t sound good. So let me get this straight: You’re all right with your beloved fried bologna coming from ground-up meat from a pig’s head, but a calamari tentacle is too much? Oookay.”

Greens with Envy

“Kale has gone from a garnish on fruit trays to the hip center of the plate—I thought you could get no higher praise as a leafy green. But, nooooo! You remember two years ago when Neiman Marcus decided to sell sixty-six-dollar collard greens in their Christmas catalogue? Kale was in first class looking back at all the other leafy greens in coach. And then out of nowhere, collard greens go and get on a private jet. I can hear my grandmother now: ‘Those greens better clean themselves, cook themselves, and put the dishes away
before I spend that kind of money.’”


Cutting Up with Chef Duane Nutter

Du ane Nutter may be the only chef in culinary history to appear on both Food Network’s Iron Chef and Comedy Central’s Laugh Riots (he was a semifinalist). But, then again, the man known in stand-up comedy circles as the Mad Chef is full of surprises, including pioneering the idea of haute cuisine in an airport as the chef of Atlanta’s One Flew South. These days you’ll find Nutter behind the pass at Southern National, the acclaimed restaurant in Mobile he cofounded in 2017. Here he riffs on a few tasty subjects.

“In culinary school, when my instructor explained how to make coq au vin, a classic French dish, I was at the edge of my seat, soaking in every word: I’m going to learn how to cook that fancy stuff that’s hard to pronounce! Later that night, I’m looking at my notes, studying the ingredients and technique. A rooster, bacon, ham, red wine, stock, butter…wait a second. You’re telling me this is gourmet? Strip out the fancy French name, and you’ve got what we call in the South smothered chicken! No wonder it’s considered peasant food in France.”

Hold the Tentacles

“At dinner with a friend, I ordered paella. He gives me a look that says, You chefs will eat anything. Wait, what? We ate jambalaya two nights ago—this is the same thing, with some saffron, and cooked in a different pan. ‘So what don’t you like about the paella?’ I asked. He said it was the way the calamari tentacles were waving at him, and the name didn’t sound good. So let me get this straight: You’re all right with your beloved fried bologna coming from ground-up meat from a pig’s head, but a calamari tentacle is too much? Oookay.”

Greens with Envy

“Kale has gone from a garnish on fruit trays to the hip center of the plate—I thought you could get no higher praise as a leafy green. But, nooooo! You remember two years ago when Neiman Marcus decided to sell sixty-six-dollar collard greens in their Christmas catalogue? Kale was in first class looking back at all the other leafy greens in coach. And then out of nowhere, collard greens go and get on a private jet. I can hear my grandmother now: ‘Those greens better clean themselves, cook themselves, and put the dishes away
before I spend that kind of money.’”


Watch the video: Τεστ POWEPOINT standar 1 (December 2021).