The Latest

Apr 14, 2014 / 4,111 notes

travelingcolors:

'FOOD MAPS' - Henry Hargreaves and Caitlin Levin map the world’s most famous foods.

Brooklyn-based photographer Henry Hargreaves (check out this amazing Tumblr!) and food stylist Caitlin Levinmotivated by a passion for travel, have created ‘Food Maps’, a playful cartography series of geographical locations made out of the iconic foods that best represent them. Painstakingly crafted with real, unadulterated food, the silhouettes are packed with edible materials — corn in various forms fills the United States, vibrantly colored kiwis compose New Zealand and biscuit bits build the United Kingdom.

Apr 4, 2014 / 273 notes

food52:

So you’ve already got carbonara and puttanesca down pat — what’s next, you might be asking? We’ve got you covered, you tireless pasta scholars.

Read more: 5 New Pasta Sauces to Add to Your Repertoire on Food52.

Apr 1, 2014 / 5 notes

Biscoff Ice Cream

In honor of having a snow day on March 31st (seriously, F-U mother nature), I bring you a delicious ice cream recipe to bring you right out of your winter funk :)
 
Biscoff Ice Cream
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serving: 6-8
what you’ll need: ice cream maker, tupperwear or bowl and a spatula.
time to craft: a while, since everything has to be chilled or frozen. The ice cream itself I only churned for 20 minutes.
——————————————————————————————
 
2 eggs, chilled
3/4 c. granulated sugar, divided
2 c. heavy or whipping cream, chilled
1 c. whole milk, chilled 
1/2 c. Biscoff spread, warm (pop in the microwave for 15-20 seconds)
 
Using a stand or hand mixer, whisk eggs until frothy, slowly add the sugar, whisking continually to incorporate. Add the cream and milk and whisk to combine. Store in the refrigerator for 12-24 hours. 
 
Take your chilled custard mixture out from the fridge and stir. Reserve 1 c. of batter and mix with Biscoff spread, stir to combine. Add back to the main batch, use an ice cream maker to the churn batter, per manual instructions.
Freeze for an additional 8-12 hours. Serve and enjoy :}
 
I found Biscoff at my local Shop Rite but most grocery stores in the U.S. are carrying it.
Over Easy With Rye turned 1 today!
I started this blog last year after many moons of contemplating starting one. This is a wonderful outlet for me and something I am extremely proud of. I got my current job partly because of this blog and that’s something I cherish everyday. Food is my passion and I love sharing that with all of you. Thank you for reading, I really truly do appreciate it.
I’m so sorry that I’ve been MIA recently, I just have so much going on right now but I can’t wait to bust out some new ice cream flavors this summer!!! 
Mar 27, 2014

Over Easy With Rye turned 1 today!

I started this blog last year after many moons of contemplating starting one. This is a wonderful outlet for me and something I am extremely proud of. I got my current job partly because of this blog and that’s something I cherish everyday. Food is my passion and I love sharing that with all of you. Thank you for reading, I really truly do appreciate it.

I’m so sorry that I’ve been MIA recently, I just have so much going on right now but I can’t wait to bust out some new ice cream flavors this summer!!! 

Mar 14, 2014 / 421 notes

food52:

Maple Glazed Donut ice cream — because no one should have to choose between ice cream, donuts, and straight-up syrup. You evil geniuses.

(via milkmadeicecream)

Mar 6, 2014 / 1,965 notes
This dish is show stopping-ly delicious. After eating it, with sufficient plate licking, I declared it a menu addition to when (and if but really more when since it’s a lifelong dream of mine) we open a restaurant. This recipe is so traditionally Italian because it has a simple selection of ingredients that when they come together make a truly spectacular dish. Due to the small ingredients list, I suggest getting the very best, in season ingredients you can find. I made fresh semolina pasta for this dish and highly recommend it. I stumbled upon the recipe on yahoo.com and god I’m so glad I did so that I can share it with all you fine people :}

Fresh Pasta with Garlic Parmesan Sauce

adapted from this recipe
———————————————————
servings: 2
what you’ll need: a small saucepan, blender or food processor, Large pan,wooden spoon or sturdy spatula, tongs and a chef knife.
time to craft: about 25-30 minutes
————————————————————
1 c. whole garlic cloves, peeled
1 c. chicken stock, I suggest using homemade
6 oz. freshly made semolina fettuccine pasta
1 bay leaf
3/4 c. basil, chopped and separated
1/2 c. parmesan, grated 
Fresh cracked pepper and sea salt, season to taste

Add the garlic, stock, 1/4 c. basil and bay leaf to the saucepan and bring to a boil. Lower heat to a simmer and simmer for 12-15 minutes or until garlic is tender. Remove the bay leaf and add the mixture to a blender and blend for 2-3 minutes. Set aside. 

Bring a pot of water with sea salt to a boil for the pasta. Once the water is at a rolling boil, add the fettuccine and cook until al dente (approx. 2-3 minutes for fresh pasta). Set 1/4 c. of pasta water to the side and drain the pasta.

Toss the pasta with the sauce, parmesan and the reserved pasta water. Add the rest of the basil and season with pepper and salt. Serve and enjoy :}
Mar 1, 2014 / 1 note

This dish is show stopping-ly delicious. After eating it, with sufficient plate licking, I declared it a menu addition to when (and if but really more when since it’s a lifelong dream of mine) we open a restaurant. This recipe is so traditionally Italian because it has a simple selection of ingredients that when they come together make a truly spectacular dish. Due to the small ingredients list, I suggest getting the very best, in season ingredients you can find. I made fresh semolina pasta for this dish and highly recommend it. I stumbled upon the recipe on yahoo.com and god I’m so glad I did so that I can share it with all you fine people :}

Fresh Pasta with Garlic Parmesan Sauce

adapted from this recipe
———————————————————
servings: 2
what you’ll need: a small saucepan, blender or food processor, Large pan,wooden spoon or sturdy spatula, tongs and a chef knife.
time to craft: about 25-30 minutes
————————————————————
1 c. whole garlic cloves, peeled
1 c. chicken stock, I suggest using homemade
6 oz. freshly made semolina fettuccine pasta
1 bay leaf
3/4 c. basil, chopped and separated
1/2 c. parmesan, grated
Fresh cracked pepper and sea salt, season to taste

Add the garlic, stock, 1/4 c. basil and bay leaf to the saucepan and bring to a boil. Lower heat to a simmer and simmer for 12-15 minutes or until garlic is tender. Remove the bay leaf and add the mixture to a blender and blend for 2-3 minutes. Set aside.

Bring a pot of water with sea salt to a boil for the pasta. Once the water is at a rolling boil, add the fettuccine and cook until al dente (approx. 2-3 minutes for fresh pasta). Set 1/4 c. of pasta water to the side and drain the pasta.

Toss the pasta with the sauce, parmesan and the reserved pasta water. Add the rest of the basil and season with pepper and salt. Serve and enjoy :}

Inspired by @jennh073
Feb 22, 2014

Inspired by @jennh073

Fresh Fettuccine
Feb 22, 2014

Fresh Fettuccine

When I got my Kitchenaid stand mixer I also got a 2 year subscription to Food & Wine Magazine. Included with the subscription is the yearly cookbook with all the year’s recipes. This recipe came from the 2012 edition. It is incredibly flavorful and I love how the duck really soaks up the red wine. The olives add a pop of briny flavor and the butter and parmesan added at the end give it the perfect finishing touch. I opted to make fresh pappardelle and encourage you to too since you don’t need any fancy equipment for it. I also didn’t have any rosemary so I substituted fresh, chopped oregano.
Recipe Here: http://www.foodandwine.com/recipes/pappardelle-with-duck-ragu
Feb 18, 2014

When I got my Kitchenaid stand mixer I also got a 2 year subscription to Food & Wine Magazine. Included with the subscription is the yearly cookbook with all the year’s recipes. This recipe came from the 2012 edition. It is incredibly flavorful and I love how the duck really soaks up the red wine. The olives add a pop of briny flavor and the butter and parmesan added at the end give it the perfect finishing touch. I opted to make fresh pappardelle and encourage you to too since you don’t need any fancy equipment for it. I also didn’t have any rosemary so I substituted fresh, chopped oregano.

Recipe Here: http://www.foodandwine.com/recipes/pappardelle-with-duck-ragu