Molly & Jamie ~ At the Green Market ~ French Onion Soup

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Molly & Jamie ~ At the Green Market ~ Parisian Cheese

For my 25th birthday, I went on a trip to Paris. Yes, this makes me just about the luckiest girl there is and my experience in France was only confirmation of that fact. I fell in love with Paris- the food, the city, the people, the pastries! All of these were enough to make me consider packing my bags and staying for good.

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Molly & Jamie ~ At the Green Market ~ Sweet Potato and Turnip Gratin

Often times, just the thought of wandering the farmer’s markets during the cold winter months is enough to keep people at home. I mean, what can you buy besides potatoes anyway? I actually love this time of year and the season’s flavors. Yes, this post is coming a bit late and some of the produce available in December no longer lines the tables of the greenmarkets...


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Homemade Marshmallows

Homemade marshmallows are super easy to make and so tasty!

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Molly & Jamie~ At the Green Market

Tasty Planner is excited to bring you a new blog series, Molly & Jamie~ At the Green Market.

Once a month this Upper East Side chef and food stylist Molly Shuster collaborates with an Upper West Side photographer Jamie Beck to bring our readers a homemade recipe using local farmer's market seasonal ingredients, the kind of fundamentals our grandmothers lived by in the kitchen. We do hope you'll stop by once a month and see what's cooking!

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Rouxbe.com: A New Kind of Cooking School

"Anyone can cook" is a truer statement now than ever before. With all the available ingredients, gadgets, cookware, and resources, online & in books, someone could easily master the art of making fresh pasta one night while planning a delicious roasted lamb for the next. So you have the big bulky stand mixer, a fridge full of fresh ingredients, a fancy expensive set of chef's knives, and every single cookbook by Mark Bittman. Now what? The answer is simple: Rouxbe.com.

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From Scratch: Granola

Hanging out in front of the bulk bins at my local co-op made me realize that I haven't made/had home-made granola in months. My mother always made her own, mainly because a.) you couldn't buy it anywhere in the 70-80s, b.) it was cheaper, and c.) it tastes a heck of a lot better than store bought granolas. http://www.rootsweb.ancestry.com/~asylums/kesan_mi/kesan.jpg

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Sushi at Home

Going out to sushi restaurants can get a little pricy, but making it yourself can be both cheaper and a lot more fun. Making it at home can also allow you to try sushi (if you have never had it before) without feeling the pressure of what and how to order it. I have been making sushi with my family for years now, and wanted to share some of our sushi making experience with the folks here.

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Super Bowl Snacks

Super Bowl Sunday is next weekend so it is time that you decide what snacks you are serving at your own Super Bowl party. Don't know yet? Well let Tasty Planner decide for you with this mouth watering Super Bowl menu.

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From Scratch: Soft Pretzels

While watching Mr. Rogers' Neighborhood, and no I don't have any children, I noticed Fred visiting a pretzel factory. It brought back memories of my father taking me to the Anderson Pretzel factory located in Lancaster, PA, and I began craving those salty soft dough twists. It is amazing how many different types of food lay around in our cupboards as simple ingredients ready to be assembled, so, off to the kitchen I went!

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Rediscovering Two Fat Ladies

For those who don't know of the show Two Fat Ladies, I will explain. The ladies consisted of Clarissa Dickson Wright and Jennifer Paterson, two bold chubby motorcycle riding gals with a penchant for all things food. The show aired from 1996 to 1999 on BBC2. The show centered on ladies, Clarissa Dickson Wright and Jennifer Paterson, travelling the UK on a motorcycle with a sidecar. The would travel about fixing large meals, usually made from unusual ingredients, for various groups or events.

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Holiday Fare

So the holiday season is upon us and we all have our obligatory parties, meeting, get-togethers and whatnot. With Christmas shopping, tree hunting, and stocking stuffing out of the way (for me at least) I am finally able to sit down and actually plan the menu for the Christmas dinner I so happily agreed to cook for my entire family this year.

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Ostrich Empanadas

Don't let the name scare you or your feathered friends away. You don't have to use ostrich in these cheesy empanadas. If you have never had ostrich meat you are in for a treat. Its a gamey meat but very lean. It behaves more like red meats than any poultry you may encounter (save for emu, perhaps). Ostrich is a deep cherry red color before cooked and tastes like flavorful lean beef. It's low in fat and cholesterol and rich in calcium. I purchased a pack of round ostrich although ostrich steaks are excellent as well.

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Seedy Pumpkins

Tomorrow is Halloween so I figured I should highlight the mighty pumpkin. After pumpkin pie, cookies, fudge, and any other sweet pumpkin treat, my next favorite pumpkin dish is that of roasted pumpkin seeds. Having carved rather large pumpkins this year I had excess of seeds. If you just throw your seeds away, shame on you, because pumpkin seeds are rich in amino acids as well as zinc which we all know can help in the fight against the onslaught of autumn's cold and flu season.

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A Trip to the National Apple Harvest Festival

The National Apple Harvest Festival is held in my old home state of Pennsylvania, more specifically in Arendtsville, right outside Gettysburg. This is the time of year when the local fair ground is turned into a massive apple themed village complete with road signs along paved roads.

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GreenPans with Thermolon Technology

Some of you may know of them, but most probably don't. If you watch any HSN I'm sure you've seen them. The first cookware to use Thermolon non-stick coating, the GreenPan line is ceramic based and doesn’t contain any PTFE - the chemical found in traditional degradable coating - or the eco-hazzard chemical PFOA.

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Fresh Garden Salsa

This is a very easy and cheap salsa that you can customize to your taste. Also, this recipe makes a lot, so eat up! Add my Fresh Garden Salsa recipe to your planner and use up those extra tomatoes before the end of summer!

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The Omnivore's Hundred...Now Visual!

Because I enjoyed Very Good Taste's Omnivore's Hundred List, I have compiled a "Visual Omnivore's Hundred" of all the food mentioned in the list in a set over at Flickr. So if you are curious about any of the food mentioned in the original list, head over there an take a look at all the beautiful food!

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Smoked Stuffed Jalapeños

This Labor Day weekend, my family had a celebration at my parent's home. We had great picnic fare; BBQ ribs, cole slaw, corn on the cob, watermelon, and s'mores; but what I would like to highlight is the smoked jalapeños my father made. He has made them before and I have always thought the process would make a good blog entry so here I will share, step by step, how to make these spicy yet savory appetizers.

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Stuffed Eggplant

My previous post left me on a quest to find a stuffed eggplant recipe. While searching the interwebs, I came across a vegan blog that had an interesting recipe involving cheese and a white sauce. The original blog, What Do I Know?, posted a recipe for Greek Stuffed Eggplant. Apparently feta cheese makes it Greek. I like feta cheese, so I decided to try it.

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A look at Eggplants (Aubergine)

A coworker brought me two beautiful eggplants from her garden so now I need to find a recipe for them. If anyone knows of a really good eggplant recipe, send it my way! I think I am going to end up stuffing them, but with what I wonder? Since eggplants are in season right now, while I'm looking for a recipe, why don't you learn a little about the purple fruit.

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My Beef Part V: Is it Done Yet? The Answer is...Yes.

When cooking a steak if you are asking yourself if a steak is done, the answer is always "yes" (but then again, I enjoy steak still moving slightly). If you have a guest who wants theirs medium rare, and a guest asking for medium well, you may have difficulty reaching the exact desired doneness. Fear not, there are a few simple ways to tell how done a steak is.

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A Fresh Look at Herbs: Thyme

Thyme is a delicate looking herb with a penetrating fragrance. Although it ends up being a secondary herb, not getting the attention of more popular herbs like basil or sage, thyme is invaluable in the kitchen. It has a light subtle minty flavor and a dry aroma.

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My Beef Part IV: How to Stop Killing People with your London Broil

Did you know that foodborne illness peaks in the summer? Do you know why? Well there are several reasons...warm weather brings out bacteria, more food is being consumed outside, and more food is being prepared outside without the safety controls that a kitchen provides. With all the Salmonella and E. coli hanging out on all our precious beef, no one can be too careful when handling tonight's dinner.

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Results of the 2008 American Cheese Society Competition

The American Cheese Society Competition was founded in 1983 and includes roughly 1,400 members. Society members include farmers; specialty and artisan cheese-makers; acedemics; enthusiasts; marketing and distribution specialists; food writers and cookbook authors; and specialty foods retailers from the US, Canada and Europe.

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The Problem with Ice-Planets

I, like many geeks who spend a majority of their time on the computer or watching sci-fis, enjoyed the Fox series Firefly when it aired 6 years ago. I recently re-watched the whole series as well as the DVD continuation, Serenity. What does all this have to do with food? Well let me share that. During one particular episode (The Message), River Tam (a mind reading genius) is attempting to consume a frozen dessert aptly called an Ice-Planet. It basically looked like a ball of ice cream dangling from a string on a stick.

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My Beef Part III: The Steak of Your Dreams

If you want a good steak, close your eyes, spin around, grab a beer and guess. If you want a great steak, follow these steps and be picky. Don't be afraid too ask your butcher questions. If you are too shy to demand an appearance with the butcher then don't be afraid to dig through all the available cuts, types, and grades located in the meat case. Just don't be a jerk about it and start pouring blood all over the floor or peeling off labels. That's in poor taste.

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30 Minute 4th of July Steak Dinner

I know it's a few days late, but I wanted to talk about the fantastic meal I had for my 4th of July holiday. Because Jim and I had the entire house to ourselves this 4th, we decided to skip the picnics, fireworks, and other assorted crowded affairs and opt to enjoy the relaxing weather by the pool and in the kitchen.

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A Fresh Look at Herbs: Coriander (Cilantro)

Cilantro’s nomenclature is somewhat confusing to many people who are unfamiliar with the herb. The entire plant and the seeds are properly named coriander, while the leaves alone are called cilantro. Colloquially, the entire plant and leaves are referred to as cilantro and only the seeds as coriander. Cilantro is also referred to as Chinese parsley. However, do not confuse cilantro with parsley (even though they look very similar) because their tastes are quite different.

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My Beef Part II: A Cut Above the Rest

This blog is part two of my five part beef series. In the fist blog I covered the basics: types of beef, breeds of American cattle, and the aging process. I am sure you found it all quite exciting. The second order of business is to understand what part of the cow you are actually eating.

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A Fresh Look at Herbs: Basil

In an effort to lower the sodium levels in the food we cook, one may opt to try various other methods of flavoring our food. Herbs are an excellent source of vitamins and minerals and offer more fragrant and tasty flavorings to recipes. The first of several blogs delving into the world of herbs is all about Basil.

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My Beef Part I: Not All Beef is Created Equal

Well look outside. The sun is shining, the birds are out in full force, and the children have been release back into the wild. It must be summertime. Although summer can bring ridiculously high energy bills and heat stroke, it does offer one fairly anticipated event. The BBQ.

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Top 10 Worst Possible Foods

Before I delve into cooking terminology and in-depth flavor and food profiles, I would like to begin with the top 10 foods you need to stop eating right now (according to Nutrition Action, but you can't argue with the nutritional information). Cooking is not difficult so after reading about the horrifically processed foods below, please peruse Tasty Planner to find some healthy alternatives to the following death traps.

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7 Healthy Foods to Kick Start Your Day

It's a known fact that we don't always eat the most healthy foods, even though we know we should. The challenge? Introducing these healthy foods into our weekly diet takes "work" and discipline. It doesn't just happen for us automatically. For that reason, we've compiled a great list of healthy foods with some fantastic recipes to go along with them. Some of these will kick start your day, others will give you a better night's sleep, and others may even increase your libido. Whoa.

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Recipes for All

Tasty Planner was originally built in 48 hours for the Rails Rumble competition. At that time we did the best we could with the limited amount of time allotted. We have been improving the site ever since the competition. We love your feedback, please keep emailing us.

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16 Reasons you should signup for a Tasty Planner account!

OK, so if you are just getting hip to Tasty Planner, you may want to turn off your music, close your email program and give me your full attention. What follows are 16 reasons you should join this growing community of sharing foodies and signup for a Tasty Planner account today.

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