Posts tagged ‘chicken’
Who and What
My name is Ania Krysa and this is Food Anthology.
Food Anthology is where I share stories about what inspires me to cook and what I love about food. With every story, I share a recipe.
Food Anthology launched in January 2011. I live in Toronto, Ontario and am proud to hail from Cleveland, Ohio.
Tweet! Tweet!
- @sesamestreetjdjddnnxnxjxjhjhgqqnw an. N n mcncn jc cnckfckcckckkckkccmcmncmccmcmcmcmcmcmcnncnfnnffjckcnfmfmcncmcm… twitter.com/i/web/status/1… 1 year ago
- RT @imloti: Help me out Twitter. How many of you can do even some basic sewing (sewing on a button, mending a hem), and are under 50, pleas… 3 years ago
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What People Are Reading
- Forgiveness Canapés Inspired by Mastering the Art of Soviet Cooking
- Cleveland’s a Plum Cake
- Chicken Wings and Marriage
- In the Kitchen with Anne, Nigel, and a Chicken and Leek Pie
- Fancy Feast
- Cassettes and Chicken Kiev
- Fall, Gourds, and Corn Chowder
- Almond Cloud Cookies
- A Super Peachy Semifreddo
- Semifreddo
Posts By Month
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- Anne of Green Gables aperetivo apples apricot paste arborio rice beef beets bicycles bread brining buttermilk cabbage campania Campo de Fiori market capers cauliflower celeriac cheese chicken Cool-Whip coriander deep fried dill eggplant eggs emilia-romagna garlic Georgian grapes gruyere herbs honey horseradish hot red peppers italian mamma lemon meringue mortadella mushrooms Nigel Slater olive grove olive oil olives onions pane e panelle parmesan parmesan rind Parmigiano-Reggiano Cheese Parmigiano Reggiano pasta peaches pickles porcini pork potatoes prosciutto pumpkin puntarelle raspberries red mullet Reggio Emilia rhubarb Rome sausage Sicily sorrel squacquerone tarragon Testaccio market Trionfale market turkey unpasteurized milk veal vineyard walnuts
And the fine print…
© Ania Krysa and Food Anthology, 2011. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Ania Krysa and Food Anthology with appropriate and specific direction to the original content.
