In honor of New York's premiere for Harry Potter and the Deathly Hallows, Charm City Cakes created a very special Hogwarts cake, half-destroyed by the Death Eaters during the Battle for Hogwarts.

They even have an option for lighting! Rupert Grint had the honor of cutting the first slice during the premiere event. I wonder which part he cut! The cake is quite detailed...but do you think it looks delicious? Would you want a Hogwarts cake?

Over the 4th of July weekend a new record was set. The world's largest commercially available hamburger was made at the Alameda County Fair in California. The hamburger weighed 777 pounds. Officials from the Guinness Book of Records were at the event to verify the record was broken. The previous record holder was Canada with a burger weighing in at 590 pounds.

According to SF Eater , it took a crew of 10 men 13 hours of preparation and cooking to prepare the burger. After the meat was cooked it had to be moved by a fork lift onto the bun. The hamburger was cut up and bites of it were sold for 99 cents each and proceeds went to the Alameda County Food Bank.

The Burger Stats:

• 110 pound bun
• Buckets of ketchup and mayonnaise
• 13 pounds of lettuce
• 20 …

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Are you a Marvel or superhero fan? Are you psyched for Fourth of July and want to showcase your patriotism? You're in luck, because Dunkin' Donuts is giving you a chance to do both! To promote the first Avengers movie, Captain America, Dunkin Donuts is rolling out some patriotic-themed goodies and drinks, just in time for Fourth of July!

Check out these patriotic doughnuts and tri-colored Captain America coolatta drinks from Eater.com. Do they appeal to your patriotic taste buds?

The humble doughnut has come very far indeed. From the classic glaze doughtnuts came food titans like Dunkin' Donuts and Krispy Kreme. These days, doughnuts are not only mainstream, but upscale, with savory touches and gourmet toppings. The doughnut turned 164 years old this June, and in honor of the classic treat, Shine Yahoo compiled some of the kookiest doughnuts available to us!

To know or not to know. That is the question. Calories. We all know the food we eat at restaurants has them. However, now more restaurants are being required to post the calorie amounts on their menus. Will this change the eating habits of consumers?

The FDA (Food and Drug Administration) will release national rules later this year that will require chains with 20 or more stores to post calorie counts for all items. The Los Angeles Times recently reported that some consumers are changing eating habits due to the calorie postings. One customer interviewed said she would not return to a restaurant in fear of not having any options that were low enough in calories for her. This reaction worries restaurateurs and has some reworking their menus …

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On the night of the most recent Underground Market, the San Francisco Department of Public Health served a cease and desist order on Forage SF, the organization that puts together the amazing Underground Market every month. A growing San Francisco institution, the Underground Market has gotten so popular that almost every major city in America is organizing their own version, while the original in SF serves over a thousand visitors per market, including myself.

There's been a huge fuss in the foodie community in San Francisco, protesting the cease and desist order and wondering about the future of our beloved Underground Market. The uproar has reached even the ears of the New York Times, a publication that has long followed the fringe food …

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I love International foods.

I scream; You scream; We all scream for ice cream.

But the Boston Globe reports that the price of the dessert is increasing and we all might soon be screaming foul.

A single scoop now costs over $4 at Toscanini’s, a famous ice cream shop in Cambridge Massachusetts, a $.40 price increase since March. What is causing the price of the beloved scoop to go up?

To understand why it costs more it is important to look at the market for some of the ingredients. Ice cream is made up of milk, cream, sugar, and flavoring. The price of dairy is on the rise due to an increase in demand and cost of production. The amount of milk being exported from the United States has increased from about four percent ten years ago to fourteen percent now. Not only is the…

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Oxfam, a leading UK non-profit to fight global poverty and hunger, just conducted a poll in 17 countries, asking people what their favorite food was. The results were:

• 1. Pasta
• 2. Meat
• 3. Rice
• 4. Pizza
• 5. Chicken
• 6. Fish and seafood
• 7. Vegetables
• 8. Chinese
• 9. Italian
• 10. Mexican

The fact that Pasta beats out Meat and Rice is somewhat surprising and apparently reflects the Westernization of many developing countries. But many countries continue to eat their own food, either by choice or necessity, and it seems strange that Oxfam would mix food types like meat with national cuisines like Chinese in their poll- so we thought we'd do our own poll (Wikia is global afterall) to help further clarify the Oxfam poll...

Source guardian.co.uk.

As fellow foodies, we probably have used the expression "cheesed off" in the past. But, have you heard about the popular new phenomenon that is sweeping the Internet? One of the latest trends has been the trend of Cone-ing off. In a regular Cone-ing off, somebody goes through a drive-thru and orders a soft-serve ice cream cone. The customer then proceeds to grab the ice cream cone by the ice cream instead of the cone handle part. Why would anyone have the desire to engage in this sticky hand prank? For the reaction of course.

Check out the video below and tell us your reaction!

• Eater.com

I'm a little obsessed with the Underground Market. Part of Forage SF, the Market is a chance for food vendors to showcase their delicious food for a day while foodies gather to sample delicious offerings. I attended my third Underground Market (in a period of 2 months) and was wowed by the creativity and the vibrant nature of the food. Here's my roundup of what I loved the best!

Little Knock is actually half of Rice Paper Scissors, two street vendors who specialize in Vietnamese pop-up restaurants in Mission, San Francisco. Their bahn mi is to absolutely die for. Today, Valerie of Little Knock was showcasing a mini-Vietnamese pot pie stuffed with mushrooms and pate. Delicious! Be sure to follow @littleknock and @kitchensidecar for their po…

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If you live in the Bay Area and haven't tried Fully Functional Cookies, you're totally missing out! There are plenty of great cookies, you say? Yes, very true; but Fully Functional Cookies combine the best parts of cookies (the texture, the taste, the sheer yumminess), with their own brand of "functionalism."

Take their Coffee Cookie for instance. It's a delicious coffee-flavored cookie with actual espresso and the caffeine equivalent of a full 16-oz cup of coffee! The awesome Cookie Department guys, (while handing me a Coffee Cookie) assured me that I would be buzzed/wired for upon consuming my coffee cookie. I can personally attest to that.

The Cookie Department was showing at the Underground Market, a food vendor movement that started in …

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Fedelini is a kind of pasta. Kheer /payesh/payasam/etc., is a sweet dish of milk, sugar and rice or sewai(kind of rice noodles). To get in a new type to it and finish off the extra fidelini leftover in my pantry, I decided to make this preparation.

Servings:-2

Ingredients:-

• Fedelini- 4 tablespoon
• Butter/ghee- 1 tablespoon
• Condensed milk – 340 gms sized
• Milk – 2 cups
• Sugar- 1/2 cup
• Quarkfein- optional 1tablespoon

Preparation:-

Add the condensed milk and milk at low heat for 10 minutes. Then fry the fidelini in butter/ghee for 5 minutes. Then add the mixture to the milk mixture and heat for 10 minutes. Once the milk is reduced to half the amount add the sugar and Quarkfein and heat 10 minutes.

Zucchini Rice is a very soothing, healthy rice recipe for all ages.

Servings:- 2

Ingredients:-

• Zucchinis- 2 nos. (medium size shredded)
  
• Mustard Seeds- 1 tsp
• Cumin seeds- 1 tsp
• Salt- 1 tsp
• Oil/Butter/Ghee- 1tablespoon
• Red/ Green Chilli- to taste
• Garam Masala- 1 tsp
• Garlic- 1 no.
• Ginger- 1/2 tsp
• Rice- 2 1/2 cups
• Water- 1cup

Preparation:-

Add the rice and water and let it settle for 15 minutes. Add oil to a pan and when it is hot, add mustard, cumin, red/green chilli, garlic,ginger. Saute them for 2 minutes and add the zucchinis and saute for 5 minutes. Add the garam masala and salt and the rice and water mixture and boil at medium heat till the rice is cooked.

Tips:-

The zucchini is a bland vegetable so the taste you give it, it will just soak in the taste. …

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In honor of one very notorious Weiner making lots of news recently, we thought- what better time to show you our wieners! Hey, everybody's doing it, right?

Below is a gallery of some of our favorite Wiener recipes.

Now if you had one of these images sent to you on Twitter or Facebook, which would you respond to....??!!

Missed last night's premiere of Master Chef on Fox? Well, the good news is that not only is it up for streaming on Fox, but also that Fox has posted the recipe from 22 year old contestant Whitney Miller for her Blackened Catfish Taco with Mango Chutney and Cilantro Black Beans on their site.

These and many other recipes are available in the MasterChef Cookbook which is available through Amazon.

Who watched the premiere? Tell us what you thought! And what did you think of Whitney Miller's recipe...?

Big Gordon Ramsay fan? Then, you should be delighted to know that MasterChef is returning on Fox for a second season. The two day premiere actually began yesterday on June 6th, but the premiere continues tonight at 8pm/7c. Missed the first part? Don't worry you are still in luck as the episode is available for streaming on Fox.

About the show: In this show, Gordon Ramsay begins with 100 of the best amateur chefs. The chefs then produce their best dishes and present them to the judges who will try them and determine if these candidates are worthy in advancing further into the competition.

The judges consist of Michelin-starred chef Gordon Ramsay, restaurateur and wine maker Joe Bastianich and the youngest four-star chef in America, Graham El…

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In celebration of National Donut Day, which is today and every first Friday of June, Huffington Post has released an amazing infographic detailing just how much Americans love this delicious sugary treat.

Donuts pervade pop culture, from donut loving icons such as Homer Simpson, to this holiday, donuts are everywhere. In fact, the author of The Donut Book, Sally Levitt Steinbert says that "more than 10 billion donuts are sold annually all across the country."

• Huffington Post

I found this blog at Eater.com and thought I'd share it with everyone.

Is the Grillenium Falcon the coolest food truck in the galaxy or what?

The truck is run by Hammontree Take Home Gourmet from Fayetteville, Arkansas. Offerings include sandwiches, soups and salads from the cafe.

One sandwich in particular is called the "Cheebacca," which is sharp white cheddar, a house cheese, bacon, pulled pork, grilled onion and garlic cilantro sauce on sourdough. Something tells me it's nice and "chewy".

If you like cheese, then we have lots of great cheese recipes for you!

And may the cheese sandwich be with you...

Source: eater.com

I just posted my own extraordinary rendition of this recipe as Sweet and Sour Pork Chops II. This blog post is sort of an addendum to it.

It came from page 97 of the classic American community-written cookbook Forum Feasts, 1973 edition, 1980 printing. A 1997 edition of this book has and its description mentions that it was "Inducted into the Walter S. McIlhenny Community Cookbook Hall of Fame with more than 300,000 copies sold." Further notes read, "The Forum Feasts cookbook originated in 1968 as a fundraiser for The Forum School. This day school for autistic & other developmentally disabled children continues to directly benefit from the sales of this wonderful book."

The original list of ingredients is,

The descriptive quote about the r…

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I opened a bottle of tamarind concentrate I bought at an Asian market a while back, to make sure to use it before it expired, and so I went in search of recipes I could use it in. I came across the following one by Karen Hursh Graber. It's a really superb dish and the recipe is very well-written so I don't think that I can do any better justice to it here on Recipes Wiki, so I'll just link to it in this blog post:

Tamarind Chicken: Pollo al Tamarindo by Karen Hursh Graber

Graber, Karen Hursh. Tamarind Chicken: Pollo al Tamarindo. Mexconnect. 2011-03-03. URL:http://www.mexconnect.com/articles/3416-tamarind-chicken-pollo-al-tamarindo. Accessed: 2011-03-03. (Archived by here: [1])

I found it helpful to prepare the beurre manié and the chicken st…

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Nuts are Good! Inc., formerly known as the Fresh Roasted Almond Company, is an online retailer out of Michigan in the United States. They sell nuts, beans, grains, dried fruit, candies, and snacks in bulk quantities, wholesale and to the public. Web searches will return many mentions of them: a Wall Street Journal article,"Almond Business Expands Its Identity To Kick-Start Growth" (July 31, 2007) for example, and see also their Media Fact Sheet. Their web site address is

http://www.nutsaregood.com/

I have ordered from them several times during the past year and had an overall positive experience. Shipping has been timely and the food was clearly labeled and double-bagged. All items, including the special items on sale, were of high quality a…

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So many recipes have been contributed here on the Recipe Wiki, and it got me thinking about what got us all started and why we love to cook. Maybe you had a parent that was a wonderful cook and encouraged you to be an adventurous eater, even from a young age. Maybe your mom was more of a boxed and canned cook, pushing mushy vegetables at you on a nightly basis. Either way, I'm sure if we all think back, we can find our first food memory.

Were you eating or cooking? What do you think that says about why you love to cook?

My first memory? I must have been 4 or 5 years old, and it was pork chops and apple sauce. If you asked me what else was on the plate, I have no idea. All I remember is patiently watching the pork chops sizzle as my mother ha…

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It's been a few years since I made pasta, so when my friend Ken said lets make Ravioli I jumped. Something I enjoy so much but never have the time. Thanks Ken for asking, I really enjoyed myself.

• 1 Ravioli w/ Ricotta, Goat Cheese and Roasted Red Pepper.
• 2 Before you start with the pasta , it's best to prepare the filling first.
• 3 Bring a large pot of salted water to a boil and cook for 3-5min.
• 4 =

Ravioli filling

1/2 cup chopped parsley
1 1/2 cups ricotta
1 cup grated Parmesan
1 egg yolk
salt pinch
6oz goat cheese
3 roaster red peppers

Combine all ingredients and mix

===Pasta Ingredients
3 eggs
1 1/2 cups flour
1 1/2 cups semolina flour
1tbs milk

How to make the Pasta

Mound the flour and semolina flour on the table, make a deep well in the middle and break the eg…

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Chef Craig Miller shares culinary secrets at Madre Tierra Restaurant. Rancho de Caldera - Boquete, Panama

Craig, you are the Chef at a clean energy, off-the-grid eco-resort in the remote hills of Boquete, Panama.
Where did your journey begin, how did you discover your passion for creative food preparation?

Chef Craig: Well, I actually began cooking at a very early age when I was given "The Encyclopedia of Creative Cooking" by Charlotte Turgeon.
I would thumb through the pages, seeking out the most difficult recipes and put on dinner parties for my sisters and their friends. Later, in collete, I was given my first official restaurant job at Saddlepeak Lodge in Calabasas, CA. Since then I have worked in kitchens along the west coast of the Unit…

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Craig, you are the Chef at a clean energy, off-the-grid eco-resort in the remote hills of Boquete, Panama.''
Where did your journey begin, how did you discover your passion for creative food preparation?

Chef Craig: Well, I actually began cooking at a very early age when I was given "The Encyclopedia of Creative Cooking" by Charlotte Turgeon.
I would thumb through the pages, seeking out the most difficult recipes and put on dinner parties for my sisters and their friends. Later, in collete, I was given my first official restaurant job at Saddlepeak Lodge in Calabasas, CA. Since then I have worked in kitchens along the west coast of the United States for the last fifteen years without ever having attended a culinary school.
After much trepid…

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I like food not recipes!

I am looking for help to find an old time recipe from Estonia.I am not sure its exactly regarded as a dessert, but it is sweet, creamy and filled with fruit and nuts. I used to have a the best friend who was born in Estonia and raised here in Canada from a very young age. His Mom, Mary, was the best cook. and used to send us treats all the time. Everything was always delicious, but this one time, It was near Christmas, she sent us a ball of pure heaven. I am pretty sure Indrek told me she called it Bushka. Now that spelling is probably wrong, but that is close to what he called it. At the time I did ask how she made it and he wasnt really clear on the ingredients or method. I do know she put cottage cheese in cheesecloth to drain off the l…

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Boiled and roasted eggs were cooked in a spicy onion-tomato gravy. The sweetness from onion and tomatoes blends exotically with the Garam masala and spice powders. The more the onions were, the tastier the dish turns out to be. A wonderful mix of sweetness and spiciness leaves through the tongue at every spoonful of rice and curry.

Indian egg curry can be served with rice/Indian flat bread/ white bread

Ingredients

• 6 boiled eggs
• 2 tomatoes - finely chopped
• 3 onions - finely chopped
• 2 tsp ginger-garlic paste
• 2 tsp turmeric powder
• ½ tbs chilli powder
• ½ tbs corainder powder
• 2 tsp cummin powder
• 1 tbs oil1 cup water
• 1 tbs curry leaves - chopped
• salt to taste

For the egg roast

• ¼ tbs chilli powder
• 1 tsp turmeric powder
• ½ tbs corainder powder
• 1 tsp cummin powder
• 1 t…

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• Garlic Bread Pizza

I made falafels as a side for dinner on Friday and we enjoyed it with raisin fried rice, grilled veggies and chicken curry. I used the left-over batter to make hot falafels for the game-night. I replaced fava beans with black eyes peas and little green gram. This is my variation of the middle eastern delight - Falafel. They were so crispy on the outside and soft on the inside. The spices blended well together and they tasted absolutely yummy with seasoned tahini sauce. Crispy snacks and lovely friends are the perfect accompaniment for interesting games. Coming weekend, we have Superbowl (NFL) to watch with friends and I am sure I will make falafels again :-)

Ingredients

1 cup raw garbanzo beans/ chickpeas

1 cup raw black eyed beans

1/4 cup raw…

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I'm looking to expand my Christmas cookie collection. What are your favorites?

Yum yum, thanks!

I've been trying out a variety of dumpling receipes lately and they are always edible but so far I have never been able to reproduce anything like the flavours and textures I get when I have yum cha at my local eatery. Some I've tried include pork, prawn, spinach, snowpeas with a fairly standard mix of rice wine, light soya, and ginger. Does anyone know how to get really good flavours and textures that really come through?

Jimmy created a nice collection of recipes that use apples.  If you want to check it out:Buy the Cookbook here on Magcloud

The fried green tomatoes came out perfect!!!  When I was making the batter though, I had this impulse to add a few dashes of onion and garlic powder and a little paprika, and it did not at all interfere with the tomato flavor I thought.  I wonder if I should add this to the recipe and make another edit.   

)

Hello All,

I am new to the Recipes Wiki and wanted to ask about naming recipes. You can not name more than one recipe the same name, but one of the best things about recipes is that there are many versions of the same thing. For example, I posted my recipes for Vegetarian Chili, but had to name it Vegetarian Bean Chili instead. I was curious if we want to set some type of naming process, such as adding in another descriptive word like I did, or adding a number or name to it. Thoughts?

- --Sarah Manley 00:19, October 14, 2009 (UTC)

PS I also started a wiki dedicated toCanning. There are definitely cross over here.

I've just added a recipe for my mom's hot fudge sauce. After trying it once nobody in our family ever wanted Hershey's syrup on ice cream again and she had to keep making it for us. Now I make it for my family.

Apparently the first time she made it, she thought it wasn't very good and threw out the recipe. She had to go recover it the next day when she tried it again. For some reason this doesn't taste nearly as yummy until it has been chilled and reheated at least once. And the more times it gets chilled and reheated the better it tastes. I like to reheat it in the microwave and slightly over-heat it so the edges bubble.

The recipe calls for 2 cups of sugar but we like our chocolate dark so we only use about 1 and 1/3 cups. You can a…

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Check out the recipe here!

I love cookies, and would love to try out the recipes on Category:Cookies, specifically Category:Chocolate chip cookie Recipes. There's so many of them though, but I'd really like to try Hillary Rodham Clinton's Chocolate Chip Cookies, the title alone is enough to make me want to try baking them.

This variation of taco salad was shown to me many years ago by my old friend's girlfriend. We used to eat it a lot at our parties, since it feeds up to 6 people. The difference between this variation and the typical taco salad is that this recipe uses Doritos and Catalina salad dressing to give it a unique flavor. To see the full list of ingredients and directions, check out JoePlay's Taco Salad.

I hope you enjoy it as much as I do.

I'm hoping to organize some recipes that are healthy and tasty too. If you have suggestions or time to help, please contact me here. Gil (talk) 00:07, September 22, 2009 (UTC)

The blog feed is now live on Recipes.  Post news, updates, recipes and comments here.

Frugal cooking

Everything is becoming more and more costly, and food is no exception. When you buy groceries for your family, you need to think of buying enough food to last for at least 2 weeks, but how do you do that. The best way to make your money and your food last is to make big meals so you have leftovers so you can freeze them. Buying things in bulk such as meat products and breads can be very good because you can make smaller packages when you get home and then freeze them. And do not forget to check all of your local super markets in your area and their flyers that they send out in the mail. Always look for the best deal and you do not have to buy the name brand products to get the better taste.

Buying things in bulk is a great way…

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