Artist's Cookbook » Special Features

What’s for breakfast?

Courtney Oquist — Mon, 30 Mar 2009 04:46:30 +0000

Eggs are so versatile (and beautiful to look at) it’s time we compile some of ArtistsCookbook best dishes that use eggs into one convenient blog entry.

Christine’s Winter French Toast with Warm Buttered Rum Apple Compote leaves us wondering what kind of lunch would want to follow this breakfast up?

While it may look eerily familiar, Brian’s Poncho McSquatmuffin rises above all other egg sandwiches in the triumph of its flavor and texture and. . .why can’t it be Saturday already?!?

Yes, this is me. My Egg in Hole is a hole in one. Lovely to look at, fun and exciting to dip, great for all ages. This is the perfect breakfast for those who have a place to be, but have a minute to spare.

Truffles, Clusters, Butterballs, Oh My!

Courtney Oquist — Fri, 26 Dec 2008 04:17:43 +0000

The holidays are a great time to experiment with baking, and trying out new recipes. So it was quite my excitment to foray into the world of making sweets, and more specifically candy. I tried out many recipes which I will post here, but this next one, took the center stage pretty early on in my kitchen. Meet the Reese’s Peanut Butter Chocolate Truffle. This was a hit out of all the truffles I experimented with.

Check out the recipe here!

Can’t Pick a Salad?

Courtney Oquist — Sat, 16 Aug 2008 01:42:32 +0000

Here is a selection of some of our best salads. There’s never any excuse to buy those salads in a bag, with those little weird carrot formations, and the purple wiry cabbage. Just have a little fun with those bags, and the produce section in general. You can come up with a plethora of flavors and textures that make eating crispy things not only healthy, but fun.

Just click on a photo and go to that recipe!

Think you made a salad that needs to be here? Add the recipe!

Not Another Tuna Sandwich

Courtney Oquist — Wed, 06 Aug 2008 21:31:01 +0000

When I was little, I used to love ordering Tuna Melts at restaurants. Always tasty, warm, and has the perfect blend of cheesiness and creaminess, accompanied with the crunchiness of warm toasted bread. After all this time, it’s still a big hit with me! I love it. Here is a recipe for a variation, with it being open-faced. Which is fun and let’s you have 2 halves, topped with scrumdidliumcious melted cheese.

Check out the recipe here.

Some Latest Dishes…

Courtney Oquist — Thu, 31 Jul 2008 01:18:53 +0000

We got the Mediterrean ‘Malgamation from Zut Alors which looks absolutely light, refreshing and oh so Mediterranean.

We got the Summer Tuna Salad by Ramona that brings in our friend Romaine for quite a crunchy surprise.

We got the Easy Pesto Pasta Salad from moi that answers what to do with those extra noodles you cooked the night before.

Check it all out!

Chill Out, or Melt Down

Courtney Oquist — Wed, 18 Jun 2008 07:46:08 +0000

On these hot days, cold any-way-you-get-it is pretty necessary. One of my favorite chilled beverages is Thai Iced Tea, and a natural conclusion to owning an ice cream maker and loving that tea is . . . Thai Iced Tea Ice Cream! My recommendation is to not use so much of the heavy cream but substitute it for milk or even soy. (You can’t go too watery thin or else its more icy and less creamy) But if you love that sweet and strong flavor of Thai Iced Tea then you’re in the right spot!

Check out the full recipe here!