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KitchenAid KFP0718CU 7-Cup Food Processor Chop, Puree, Shred and Slice – Contour Silver

Easy to Use, Clean and Store. This 7 Cup Food Processor features an innovative design with a one-click, twist-free, bowl assembly and latched lid that is very easy to use & clean. The blade and disc fit inside the bowl to make storage easy.

Product Features

  • One-click, twist-free bowl assembly with a latched lid for easy set up.
  • Easy to Clean with the sealed, leak-resistant work bowl, which means less food gets trapped in the bowl and lid. Also, the bowl, lid and accessories are all dishwasher-safe.
  • Easy to store with a compact design, in-bowl accessory storage and convenient cord wrap.
  • High, Low and Pulse Speeds to handle a variety of ingredients with precision. The easy-press paddles and illuminated LED controls make operation simple.
  • Chop, puree, shred, and slice everything from cucumbers to tomatoes, cheeses and more with the reversible medium slicing/shredding disc and multi-purpose blade.


Hamilton Beach 25462Z Panini Press Gourmet Sandwich Maker

Make your own Panini’s with the Panini Press Gourmet Sandwich Maker. It will grill sandwiches of almost any thickness and when you’re done, it stores upright saving cabinet space.

Product Features

  • Great tasting paninis at home
  • Grills sandwiches of any thickness
  • Cafe-style floating lid presses down evenly
  • 10″ x 8″ nonstick grids
  • Power & reheat lights and upright storage


Top Rated Bellemain Stainless Steel Non-Slip Mixing Bowls with Lids, 4 Piece Set Includes 1 Qt, 1.5 Qt, 3 Qt. & 5 Qt.

Gorgeous Mixing Bowls That Will Last A Lifetime

These Bellemain Stainless Steel Mixing Bowls are a step above ordinary mixing bowls with classy and functional extras like:

Tight-fitting BPA-free silicone lids Etched volume measurements inside the bowls Non-slip silicone coating on the bottom of the bowls Etched Bellemain logo Smooth, rolled edges for comfort and safety

Goes From The Dishwasher To The Freezer And Even To The Oven Without A Problem

The high-quality food grade 18/10 stainless steel means that you never have to worry whether your Bellemain Mixing Bowls are up to the task. They easily handle temperatures that range from below freezing up to a 390 degree oven. You can’t do that with plastic bowls.

4 Sizes Of Bowls To Suit Your Every Need – And A LId For Each One

Most mixing bowls leave the job half done but Bellemain makes sure you have secure, tight-fitting lids so storage is always simple. Mix anything from vinaigrette dressings to cake batters and tossed salads. There is a size for every job:

1 quart 1.5 quart 3 quart 5 quart

Order Your Own Set Of Bellemain Stainless Steel Mixing Bowls Today And Discover The Bellemain Difference For Yourself!

Product Features

  • MEASURE, MIX AND STORE IN THE SAME CONTAINER: These are not your ordinary mixing bowls. Bellemain Mixing Bowls are all you need to measure, mix, and store, with ultra tight-fitting BPA free lids so your mixture stays fresh longer.
  • STYLISH UPSCALE MODERN DESIGN: Stainless steel always looks great, but extra touches like measurements etched on the inside of the bowl a no-slip silicone coating are both classy and functional.
  • NON-SLIP COATING MAKES YOUR JOB EASIER: The silicone coating on the bottom of the bowl looks great while keeping your bowl from flying out from under you no matter how vigorously you mix.
  • BELLEMAIN EXCELLENCE AND HIGH QUALITY STAINLESS STEEL: Your Bellemain Mixing Bowls can go from the freezer to oven to dshwasher without a problem. They’ll last a lifetime and will never rust.
  • THE MIXING BOWLS THAT MEASURE FOR YOU: The Bellemain difference means mixing bowls are never just mixing bowls – these double as measuring cups so you never wonder how much is in the bowl.


Interview with Jim Kempton author of First We Surf, The We Eat

There are many parallels between surfing and cooking starting with the fact that both can be an adrenaline rush. But has there ever been a surfer’s cookbook? That was the question I asked Jim Kempton, a jourmalist, chef, restaurater and surfer. Kempton is the author of First We Surf, Then We Eat: Recipes from a Lifetime of Surf Travel. The answer? Not like this one. Even though I’m not a surfer (yet!) I love this book which combines the best of a memoir and travelogue with recipes. Recipes run the gamut from banana pancakes from Hawaii, Basque tuna steaks, machaca and eggs from Mexico and Rujak, a spicy sweet fruit salad from Bali. 
How important is the communal aspect of dining to you and to surfers in general? 
It’s important to me because it’s part of what attracted me to certain cuisines, even though we don’t always practice it everywhere it is very important in some places. It’s especially true for surfers. A lot of surfers don’t cook so they dine with whoever does! Surfers travel a lot and so it’s also practical. Also bringing it [BRINGING WHAT?]brings back the communal aspect of living, the idea of hanging out with people is missed and is being revived. Eating together is a way to do that. 
How have you gathered recipes from so many places? From chefs, other surfers? 
Every recipe I have is something I came across somewhere—a friend, at a hotel, a restaurant—and I was so taken with it that I had to learn it. The hardest thing was standarizing the recipes because I’d been cooking them for so long I never thought about it. Recipes  were on the back of envelopes or tucked into books or in books I’d received as gifts. I learn so much from reading cookbooks. 
How did you learn to cook? 
The same way I learned to surf! Unless you go to school, there’s no way to learn except by doing it. Both my parents loved to cook. We lived in a lot of places where you cooked differently. I always enjoyed it and was an observer of it. 
You grew up in Guam and have some recipes from Guam, what can you tell me about it? 
I would say, it has some of the best fish dishes, although no match for Tahitian restaurant cuisine which has a French influence. The fresh fish and variety there is incredible. 
What are your favorite surf destinations for food? 
People don’t think of the Atlantic coast of France but it has great waves. It’s also a beautiful coastline, the Basque country with rocky ledges and long stretches of beach are amazing. Stop anywhere and the food is great and the quality is high. 
The food in Bali is really a fusion of different Indonesian elements and the Caribbean with different cultural influences from other places. It’s tropical but there are different kinds of dishes you wouldn’t find ther. The food in Morocco is getting better all the time. Peru is a booming place for food. 
What’s your favorite comfort food recipe from the book? 
I was raised in the South Pacific and Southeast Asia. My wife was born in Southern California. She wants rice and beans and I grew up on rice and noodles. So the first recipe is Pancit noodles. It’s one of the first things I learned to cook along with fried rice, I have one fried rice recipe from Peru and another from Hawaii and another from Central America. Fried rice is a good way to clean out the fridge! Another is soups and I have quite a few soup recipes. Soups are better the next day. The eggplant and shrimp soup is a favorite.
What’s your most impressive recipe from the book? 
The Moroccan lamb with fruit. You can’t screw it up. Cooking with fruit is not something Europeans have done since the Middle Ages but the Arabs have always done it. The combination of savoriness and sweetness, and the textures, is a real mind blower. It’s got the wow factor. 
Thanks Jim!

Disclosure: I received a review copy of the book and this post includes an affiliate link


Cinnamon Ricotta Waffles

The most common use of ricotta in my kitchen is as part of a filling for lasagna or another pasta dish. But savory dishes aren’t the only way to showcase the mild, creamy cheese and I often use it in desserts, including my Cannoli Pie and Ricotta Cheesecake Brownies. These Cinnamon Ricotta Waffles are a brunch dish that makes great use of this versatile cheese. The ricotta, which is incorporated into the batter, gives the waffles a light, moist interior and sets them apart from other waffle recipes.

The batter is easy to make and you can pull it together in the time it takes to heat up your waffle iron. Ricotta cheese is stirred right in with the rest of the ingredients, along with plenty of ground cinnamon and vanilla. The combination of cinnamon and ricotta reminds me of Italian desserts – which frequently feature that flavor combination – giving the finished waffles a familiar flavor, even if you haven’t had ricotta waffles before!

The waffle batter is fairly thick, so I recommend using a large ladle to spoon it onto your preheated waffle iron. I used a Belgian-style waffle iron that creates deep pockets on each waffle, perfect for catching a generous amount of maple syrup. You can use a regular waffle iron, as well. The cooking time will vary a bit from model to model, so check the instructions on your waffle iron and aim to cook the waffles until they are golden brown. The number of waffles you get will vary depending on your iron, but you will get enough waffles to serve at least 3-4 people with this recipe.

Once they’re baked, the waffles should be crisp on the outside and fluffy on the inside, with a surprisingly light texture that is enhanced by the ricotta cheese. You’ll be able to smell the cinnamon and vanilla as the waffles cook, but you also be able to taste them both in every bite. They’re tasty on their own, although they are not meant to be very sweet so that the can be served with a generous amount of maple syrup. I like to add a small scoop of ricotta to the waffles before serving, as well, just to highlight that ingredient further.

Cinnamon Ricotta Waffles
2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
1/4 cup sugar
2 large eggs
1 cup milk (pref. whole)
1/2 cup ricotta cheese
3 tbsp butter, melted and cooled
2 tsp vanilla extract

In a large bowl, whisk together flour, baking powder, baking soda, ground cinnamon, salt and sugar. Make a well in the center of the dry ingredients and add in eggs, milk, ricotta cheese and vanilla extract. Whisk until batter comes together, then pour in melted butter and whisk until batter is uniform.
Preheat waffle iron as directed by the manufacturer. Grease waffle iron with nonstick cooking spray or melted butter, then spoon batter (approx 3/4
– 1 cup, depending on the size of your iron) onto the waffle iron and cook as directed, approximately 3-4 minutes. Serve immediately.

Makes 3-4 waffles

The post Cinnamon Ricotta Waffles appeared first on Baking Bites.


Homemade Panko Breadcrumbs by Bridget


VOFO Herb scissors Stainless Steel Multipurpose Kitchen Shear with 5 Blades and Cover

VOFO Heavy Duty Stainless Steel Herbs Scissors with 5 Blades and Cover with Cleaning Comb
Best Kitchen Gadget Ever! Say good-bye to tedious cutting and chopping. Put your knives away!
Snip herbs directly onto plates and pans with this easy to use herb kitchen scissor
Garnish your meals like a pro! And do it fast-keeping flavors crisp and clean, all while preserving healthy benefits of fresh herbs

FEATURES AND BENEFITS:
* Snip herbs directly onto pizza, salad, casseroles and soups
* Cut herbs without crushing, tearing or bruising
* Retain fresh flavors and healthy benefits of fresh herbs
* Save time with no hassle meal prep time and easy clean-up
* Five 3 inch stainless steel sharp blades cut perfectly sized pieces
* Sturdy plastic handle with protective, anti-abrasive TPR interior lining for soft, comfortable and cut-resistant grip
* Hard plastic cover protects the 5 blades and gives safe storage
* Cover doubles as a cleaning comb to brush away any herbs clinging to blades
* Dishwasher safe
* Use with Basil, Dill, Parsley, Rosemary, Chives, Mint, Cilantro; works with Onions, Mushrooms-even deli meat or dried fruit
* Professional chef results with no mess or hassle!
* Buy a second one for arts, crafts, and shredding fabric or paper
* Buy a third one for gifts-our herb scissors with 5 blades make perfect wedding, shower, hostess, housewarming, birthday and holiday gifts!

Freshlove stands behind all its products with a 100% UNCONDITIONAL LIFETIME GUARANTEE!

Product Features

  • SAVE TIME AND HASSLE. Say good-bye to tedious mincing and chopping with the most useful, fun kitchen gadget ever! Two snips with the sharp, finely balanced 5 blades equals 10 knife chops. One of your favorite kitchen tools for your home herb garden!
  • CELEBRATE WITH HERBAL CONFETTI! Snip herbs in perfectly sized pieces right onto plates and pans. Like the finest restaurants – garnish with finesse! Impress your family and friends. But hide your clever herb cutting scissors or they will take them home!
  • EASY TO USE / EASY CLEAN UP. Professional chef results with minimum mess. One quick swipe with the cleaning comb end of the blade cover pushes stubborn clinging herbs right off. Hate clean up? Just rinse the blades and wash the herbs scissors in your dishwasher.
  • PROTECTIVE COVER – COMFORTABLE HANDLES. Better than silicone, the TPR interior handle provides a comfortable, soft grip. The premier choice in hand tool grips, TPR is light weight, soft touch, anti-abrasive, and recyclable. The accessory cover protects the five blades of your herb cutter when stored.
  • DELIGHTFUL GIFTS. One of the most unique fun kitchen gadgets ever. A cool gift for cooks and herb garden lovers.


Indo Fijian Food

I’m fascinated by the Pacific Islands, maybe it’s because the San Francisco Bay Area is home to one of the largest populations of Pacific Islanders outside of the Pacific Islands. While I’ve spent a fair amount of time in Hawaii most of the other islands in the region are on my bucket list including Fiji. I was lucky enough to meet some Fijians recently and here is what I learned. 
1. Fijians put family ahead of everthing else and are known for being very talented health care workers who say “caregiving is in our blood.” 
2. Fijians are passionate about rugby and were the world champtions in the Rugby World Cup Sevens twice and won the gold medal at the 2016 Summer Olympics. 
3. Fijians partake in drinking kava made from the root of the Piper methysticum plant. It’s has sedative, anesthetic and euphoric properties and relieves anxiety. Originally used in ceremonites, it’s now enjoyed socially and served out of a bowl, if you’re lucky by a charming and handsome Fijian. 
4. Fiji was formerly a British colony, over 40% of their population is Indo Fijian. So much of their cuisine is influenced by Indian food. 
5. Just as the Hawaiian word aloha means many things and is used as a greeting, Fijians use the word bula (boo-lah) which means life but implies good health. 
In addition to meeting Fijians, I got to try some Indo-Fijian food. Here are a few dishes made by James Raven Chand, proprietor of Curryous? Catering. The food was outstanding and if you’re looking for something a little out of the ordinary, James is your man. 
First off, crunchy fried cassava served with pineapple cilantro chutney. In the middle are some of the tastiest meatballs, made from a combination of beef for flavor and chicken for tenderness, marinated in a spice paste and coated with a red pepper coconut glaze. Finally on the right, some classic samosas, filled with potatoes and peas. Light and crisp and delicious served with a tamarind chutney.
Last but not least, the Fijians are in San Francisco for their beloved rugby so if you’d like to meet them, head to the Rugby World Cup Sevens Welcome Ceremony at Embarcadero Plaza at 5 pm on Thursday July 19, 2018 or get tickets to see them play at AT&T Park. Or learn more about visiting Fiji

Butternut Squash, Sausage, and Tortelloni Soup by Erica


Cooking in Iran: Regional Recipes and Kitchen Secrets

“Guru of Persian cooking.” Esteemed American chef. Award-winning cookbook author. Persian cooking instructor. Iranian immigrant. Storyteller. Mother of two acclaimed sons – Zal, a filmmaker; Rostam, a musician. Born in the middle of the 20th century in Tehran, Iran. Lives in Washington, DC. Consults with restaurants around the world. Member of Les Dames d’Escoffier.