Recipes by We Are Never Full (Page 4)

United States Chef

	Eats, Shoots and Leaves… by We Are Never Full Mar 17th, 2013 by Jonny & AmyThe world of social media seems to have been created for the sole purpose of allowing the general public to share its idiocy as widely as possible. Along with this opportunity also arrived the penchant for inventing ridiculous new expressions and forming them into one of the most odious aspects of modern…	1 vote 570 views
	Christmas Leftover Conundrum? The Answer is Trifling by We Are Never Full Like the ghost of Christmas past, leftovers from rich holiday meals have a habit of malingering in the fridge awaiting an inspiration that is progressively less likely to arrive as the holiday season fades into memory, especially in the broadening context of one’s waistline, try as one might to conceal it beneath this year’s hideous…	1 vote 737 views
	Have Yourself a Fishy Little Christmas with Homemade Gravlax by We Are Never Full A typical Sunday morning (or afternoon depending on what time they crawl out of bed) for a New Yorker involves brunch. And what, perhaps, characterizes brunch in New York more than anything else is bagels, cream cheese and lox. However, few, if any,…	1 vote 430 views
	Coming Home to Butternut Squash Gnocchi with Sausage and Sage by We Are Never Full We have a confession to make. After eight enjoyable but increasingly long years in Brooklyn we jumped ship over the summer to the suburbs. We didn’t deliberately hide it, we just didn’t make a big deal of it on our blog. Okay, so there is definitely…	1 vote 513 views
	No Amphibians Were Hurt in the Making of This Dish… by We Are Never Full Dec 3rd, 2012 by Jonny & AmyIn his rather witty book, French Lessons, Peter Mayle attends the annual Fete de Grenouilles (Festival of Frogs-Legs) in Vittel, France, and describes an episode at the festival banquet in which an attendee, elbow deep in amphibian thighs, tells him that if he thinks eating frogs is unusual, she had heard…	1 vote 421 views
	A Sepia-Tinted Future: Fideua with Cuttlefish by We Are Never Full For centuries, mankind and cuttlefish have had something of a difficult relationship, certainly from the latter’s perspective. Even prior to the development of the photographic tint known as sepia – a brownish hue that makes the late 19th century appear to have been an unusually dusty period – the ink of the cuttlefish was prized for…	1 vote 669 views
	Faeries, Fish & Midnight Sun: Summer in Iceland by We Are Never Full My guidebook assured me that 3 out of 5 Icelanders believe that faeries, mischievous sprites and trolls are real. Many, it continues, actively take precautions against them, refusing to set foot in the spots they are thought to inhabit. My first introduction to the country, the drive from the airport into Reykjavik, past a giant…	1 vote 458 views
	Garlic Scapes, Cosmic Balance and a Pan-Fried Sea Bass Fillet by We Are Never Full Now that we’re done with our annual yogic vigil of the summer solstice and our cosmic karma has been rebalanced, it’s time for us to concede that we’re not really very good food bloggers. Not that any remaining readers won’t have noticed this of late,…	1 vote 712 views
	Pincho Moruno: Hidden Waters Reveal Miraculous Pork Belly Kebabs by We Are Never Full St. George, the patron saint of England, whose plucky, dragon-slaying derring-do is taken as emblematic of the English spirit, far from being a native of the British Isles, or for that matter, far from ever having come close to visiting them, was…	1 vote 432 views
	Portuguese Soup with Chouriço Oil: The Next Big Thing by We Are Never Full Right before it was yesterday’s news and tossed on the cultural junk pile as passé, everything was the next big thing. Devotees of Anthony Bourdain will know that as of two weeks ago, Croatian cuisine is the new black. Prior to all this, somewhere between Spanish food blowing up into our collective consciousness and the advent of…	1 vote 530 views