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September 20th, 2014
Last Updated At 15:15:10 PST

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Sep 18th, 2014 at 14:04 PM
I'm researching potatoes in a project with Karlsson's Vodka.  There is a very common misconception that most or all vodka is made from potatoes. In reality it's a tiny fraction (I heard 1% at one point), while the rest is made mostly from grains (though some is from sugar byproducts, grapes, or even milk whey). I would love to know how this became the popular idea, but I don't think I'll be able to find out.  Interestingly, from my research the potato history books skim over the history of potatoes in vodka, and the vodka books do too. But I wanted to research when potatoes were used in vodka.   Potatoes didn't come to Europe from their native Peru until around the mid-1500s, yet the first printing of the word vodka is from 1405. Distillation preceded that by at least a couple. . .

Sep 18th, 2014 at 13:00 PM
Lemon couscous cakes take their flavor from fresh scallions and spicy Harissa. Top with Crème fraîche or tagine for a delicious combination. By Jill Nammar These lemony couscous cakes get their moisture and flavor from lots of scallions, the larger the better. If you can only find small. . .

Sep 18th, 2014 at 12:46 PM
Read more »Copyright Cooking Melangery 2014 at

Sep 18th, 2014 at 12:31 PM
Catfish Sloppy Joe Sliders. I saw a version of this sandwich in Esquire magazine several years ago. Esquire rated Rick Moonen’s recipe one of the best sandwiches in America. That sandwich was a full-sized Catfish Sloppy Joe served on a super. . .

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