This page is a compilation of some of the many web sites I visit often. There are thousands of recipe sites so I have not included them but all of the ones on this page have content that is interesting to me and I hope to my readers.
Many are also a great deal of fun to explore and many have great recipes to try, as well as some interesting stories.
Any product that I recommend in this part of my blog are items that I use myself and I have no other connection with the vendors, except as a customer.
First, let me strongly recommend a unique search engine that takes you directly to sites in the categories YOU CHOOSE.
When you join StumbleUpon, you can select which categories interest you and when you select the “All” in your toolbar, next to the “Stumble” icon, you will see a drop-down list of your categories and sub-categories.
Using this, I have “Stumbled” on some extremely interesting and helpful sites, especially in the Home/Living category, sub-Category Food/Cooking.
StumbleUpon is FREE and it is certainly FUN!
Try it, but here’s a warning – - – one can certainly spend a lot of time wandering from site to site, clicking on “I like it!, or not, and on almost every page there are even more links to explore.
Forums to which I belong and on which I post on a regular basis.
eGullet Society for Culinary Arts & Letters
Forum Thermomix, devoted to the exploration and use of the Thermomix - an appliance that has to be seen to be believed!
My Favorite Food Blogs
David Leite’s informative and interesting “Hot food, dry wit” site.
Leite’s Culinaria
For bakers who are passionate about yeast breads and etc., please explore the blog
Wild Yeast.
I think you will be as fascinated as I with the many interesting posts, recipes and comments.
There is also a length list of other links to bakers and cooks. You can spend a lot of time exploring this blog and these links.
And this one:
Bake With Mike
The sister site to: Sourdough Home
and
Sourdoughs International where I have ordered some absolutely fantastic sourdough cultures that originated all over the world.
It is the nature of sourdough cultures to “evolve” over time as they can be overtaken by local wild yeasts so I have found it works better to reorder and start with a “new” culture after a year or so. Some of these work better with whole wheat flours, which is a boon if one likes whole grain breads.
And yet another devoted to sourdough: Sourdough Companion
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Especially important to bakers as well as cooks, is having an accurate, easy to read and RAPID response thermometer.
I have and use thermometers made by THERMOWORKS, including a Thermapen, Original Oven Thermometer, the RT 600C (new), the RT301 (inexpensive), and the Eco Temp Digital Alarm which I use for handling dairy, with the alarm set for the highest temp I need and also for the lowest temp so I know when to add the cultures after the milk or cream has cooled to the specific temp. This latter instrument has saved me a great deal of time and effort.
For a home baker, knowing that the interior of a loaf of bread, or a dense cake has reached the desired temperature is the difference between success and failure. Not all ovens are calibrated correctly and to avoid having a soggy center, the temp has to reach 200 to 210 degrees F. This is especially important with fruit cakes (appropriate at this time of the year) and other dense types. It also works for steamed puddings, notorious for having soggy centers if not sufficiently cooked.
Spending a few dollars on an accurate thermometer makes all the difference in the world.
An excellent resource for home bakers is the Bread-Bakers email discussion list and the recipe archives.
The Search function can be used to search the recipes or to search the digests.
There is a staggering amount of information from very knowledgeable bakers contained here.
It’s very easy to Subscribe and Unsubscribe.
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On The Table with Gary Allen
Subscribe to this and get a monthly email about web sites of interest to foodies.
Drew Kime’s fun cooking site.
How To Cook Like Your Grandmother
Another fan of homemade butter.Positron.org
Are you a fan (or fanatic) of CrockPots or Slow Cookers? Then you should take a good, long look at the blog, A Year of Slow Cooking.
There are some extremely tasty recipes and some excellent advice for both novices and experienced cooks.
The Jello Mold Mistress of Brooklyn You simply will not believe what you see here. Some of these productions seem to defy the laws of physics.
There are some extremely interesting cookie recipes (isn’t the holiday time great for cookie bakers?) on on Dish ‘n’ That at poughkeepsiejournal.com
Have you ever wondered about those British bakery items that seem to be mentioned so often in British mysteries and other stories but are rarely, if ever, seen in the U.S. You can find them on this site, from Banbury Cakes to “Shooting Cake” and others. Explore and drool!
Baking For Britain
Yorkshire recipes here: Chris’s Yorkshire Yummies
For those who admire the “Slow Food Movement” look into the
Slow Food USA Blog.
Soup fanciers should definitely visit the Soup Chick blog.
And do not miss her other food blog: The Perfect Pantry.
For those who are into preserving and canning, especially sweets, pickles and other condiment-type goodies, please look at: Puts Up
And this blog: Tigress in a Jam
For those serious about canning just about everything that can be put into a jar, there is this extremely helpful blog: Food In Jars. Can’t go wrong here.
Smitten Kitchen Some unusual and fun recipes.
Want to know how to prepare couscous?
Clifford A Wright does.
A Little Bit of Thermomix Magic
Cheese Underground for those who are ardent cheese lovers.
And another for those who admire and consume cheese there is;
it’s not you, it’s brie
More cheese stuff:
Cheesemonger’s Blog
Gordon (“Zola”) Edgar
Author of the terrific book, Cheesemonger; A Life on the Wedge.
The Bush Gourmand Interesting notes and recipes from a Blogger in Australia, including recipes for the Thermomix.
A food writer celebrates the kitchen, good food and tested recipes.
Nancy Baggett’s Kitchen Lane
101 Lifestyle Lots of great Christmas recipes.
If you want to see how to make stuffed grape leaves, this is an excellent illustration and a lovely recipe.Tony Tahhan’s Blog.
Want Turkish food? Turkish Food Passion
For those who “Like It Hot”
Mark’s Place!
And to subscribe to the Chilehead Mailing List
Click HERE
For those who want to keep up with what’s new in the gourmet food and snacks line, subscribe to the weekly bulletins from:
The Nibble!
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Following is a special website that has some excellent advice, as well as an incredible number of wonderful recipes:
Melinda Lee’s
Melinda Lee has a terrific radio show on Saturday and Sunday mornings that you can hear on KNX in Southern California. You can also listen on the internet, the link is on the main page.
(You can also listen on KFWB .)
The show is from 10:00 A.M. to 1:00 P.M. And well worth the hearing.
For TEA lovers there is a wonderful email discussion group that can help you find information about anything related to tea.
Teamail “Where tea lovers meet for tea and talk.”
Also check in with The Tea Chef for recipes that use tea as an ingredient. Wonderful stuff!
For those who love MUSTARD in all its various guises, I heartily recommend the:
Mustard Museum.
If you just can’t find that special recipe or want to find something different, try a search at
Food Blog Search
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For folks who are interested in REALLY OLD recipes the following sites have a lot of interesting recipes and information.
The Stewpot Period Culinary Guild.
Food and Drink in Regency England
Regency Cookery
Regency Life
An excellent place to look for information about spices:
Gernot Katzer’s Spice Pages
My favorite vendor for Saffron, dried Mushrooms &etc., is
Vanilla,Saffron Imports. excellent products and exceptional customer service.
Places to find lovely stoneware for baking.
Mississippi Clayworks
Clay Coyote Pottery
The couscous and vegetable steamer they make is an inspired design.
For anyone contemplating “Going Back To The Land” here is a source you might find handy.
Homesteader’s Supply
Another helpful site is this:
Cooking for Engineers
and this, from the same site:
Smoke Point of Various Fats
Converting Weights and Measurements
Occasionally you will find something that has dates in Roman Numerals and that can be very confusing.
Here is a Roman Numeral Conversion page for ease in converting.