littlefuryous:

An elegant meal for one, tonight.

littlefuryous:

An elegant meal for one, tonight.

f0o0od:

fontina and mozzarella grilled cheese
luckypeach:

For our All You Can Eat issue, our Southeastern Pennsylvania correspondent Mark Ibold took on the buffets of Amish Country—and brought home this recipe.
Chicken Pot Pie
Makes 4 to 6 servings
Chicken Pot Pie is a staple of Pennsylvanian Dutch cooking and a fixture at Amish Country buffets. What we call chicken pot pie in central PA is more like a thick chicken noodle stew, a relative of what they call chicken and dumplings in Edna Lewis’s part of the country. 
1 chicken, 3 to 4 pounds2 to 3 Q chicken broth (store-bought is fine)1 large pinch saffron (like 20 strands)1 C flour2 t baking powder1 t salt (more as needed to season)1 T butter1 egg½ eggshell full of cold water1 small white onion, halved and thinly sliced1 largish Russet potato, peeled, halved lengthwise, and thinly sliced+ fresh ground black pepper
1. Cut up the chicken in pieces, nestle them into a cozy pot, and cover with broth by about an inch. Sprinkle in the saffron, cover with a lid, and bring to a simmer over high heat. Once it has simmered, turn the heat down as low as it’ll go and let the chicken poach for 25 minutes. Then turn the heat off, leave the lid on, and let the pot sit until the chicken is cool enough to handle. 
2. While the chicken is cooling, make the noodles: sift together the flour, baking powder, and salt. Cut in the butter, then work in the eggs and water. As soon as the dough comes together, roll it thin and cut it into 2” by 2” noodles. (I like to make rippled noodles; if you’ve got a wavy-edged rolling cutter, do so.)
3. Move the chicken from the pot to a bowl and bring the broth to a boil over high heat. Add noodles, a handful at a time, stirring well after each addition. The noodles will puff up in a minute or two (and eventually disintegrate to a degree, which is perfectly fine.) Add the onion and potato, stir, and once the broth returns to a boil, reduce the heat to a simmer. Cook until the potatoes are soft and almost breaking up. 
4. While the potatoes are simmering, shred the chicken by hand, and season the meat amply with salt and lots of black pepper. Add it to the pot and let it heat through before serving. 

luckypeach:

For our All You Can Eat issue, our Southeastern Pennsylvania correspondent Mark Ibold took on the buffets of Amish Country—and brought home this recipe.

Chicken Pot Pie

Makes 4 to 6 servings

Chicken Pot Pie is a staple of Pennsylvanian Dutch cooking and a fixture at Amish Country buffets. What we call chicken pot pie in central PA is more like a thick chicken noodle stew, a relative of what they call chicken and dumplings in Edna Lewis’s part of the country. 

1 chicken, 3 to 4 pounds
2 to 3 Q chicken broth (store-bought is fine)
1 large pinch saffron (like 20 strands)
1 C flour
2 t baking powder
1 t salt (more as needed to season)
1 T butter
1 egg
½ eggshell full of cold water
1 small white onion, halved and thinly sliced
1 largish Russet potato, peeled, halved lengthwise, and thinly sliced
+ fresh ground black pepper

1. Cut up the chicken in pieces, nestle them into a cozy pot, and cover with broth by about an inch. Sprinkle in the saffron, cover with a lid, and bring to a simmer over high heat. Once it has simmered, turn the heat down as low as it’ll go and let the chicken poach for 25 minutes. Then turn the heat off, leave the lid on, and let the pot sit until the chicken is cool enough to handle. 

2. While the chicken is cooling, make the noodles: sift together the flour, baking powder, and salt. Cut in the butter, then work in the eggs and water. As soon as the dough comes together, roll it thin and cut it into 2” by 2” noodles. (I like to make rippled noodles; if you’ve got a wavy-edged rolling cutter, do so.)

3. Move the chicken from the pot to a bowl and bring the broth to a boil over high heat. Add noodles, a handful at a time, stirring well after each addition. The noodles will puff up in a minute or two (and eventually disintegrate to a degree, which is perfectly fine.) Add the onion and potato, stir, and once the broth returns to a boil, reduce the heat to a simmer. Cook until the potatoes are soft and almost breaking up. 

4. While the potatoes are simmering, shred the chicken by hand, and season the meat amply with salt and lots of black pepper. Add it to the pot and let it heat through before serving. 

onebigmeshi:

Alien head dumplings at Tokyo Disney Sea. They are mochi filled with ice cream. Each one is a different flavor!

do-not-touch-my-food:

Loaded Baked Potato Dip

7ae:

プチケーキ

food52:

Bread salad. Who can say no?

Read more: How to Make Panzanella Without a Recipe on Food52.

Bento by commoi

chronic-mastication:

Chicken McNugget appreciation