Savory Premium Tumblr Theme

Only $49

Savory is quite possibly the only Tumblr theme ‘hand-stitched’ and full of textured goodness from Style Hatch.  The theme comes with several dozen customization options to personalize the look and feel.  Best of all you’ll have incredible support from Style Hatch.
We love emails—savory@stylehatch.co!

Theme Customization

After installing Savory you can personalize the theme by setting link, accent, text highlight, and background colors.  Swap out the background image a different texture, image or just a solid color.  In the appearances menu you also have the ability to change the body font, and upload a logo.

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Crispy Turnovers with Apple, Bacon, and Caramelized Onions One of my favorite sites covering food, kitchens and cooking would have to be The Kitchn (one of Apartment Therapy’s sites).  This morning when I noticed their post for turnovers filled with buttery, salty, sweet goodness I knew I couldn’t pass up trying out the recipe. What You Need Ingredients: 2 sheets frozen puff pastry 6 strips bacon, diced 2 medium-sized yellow onions, sliced thinly 1 apple (of the baking variety), diced small 1/2 teaspoon cinnamon 1/2 teaspoon salt 2-3 tablespoons cider vinegar 1 egg yolk mixed with one tablespoon warm water Optional: 4-6 ounces gouda or sharp cheddar cheese Instructions Make sure the pastry shells are room temperature Slowly cook the bacon to render out all the fat Read all the delicious steps on The Kitchn

Crispy Turnovers with Apple, Bacon, and Caramelized Onions

One of my favorite sites covering food, kitchens and cooking would have to be The Kitchn (one of Apartment Therapy’s sites).  This morning when I noticed their post for turnovers filled with buttery, salty, sweet goodness I knew I couldn’t pass up trying out the recipe.

What You Need

Ingredients:

  • 2 sheets frozen puff pastry
  • 6 strips bacon, diced
  • 2 medium-sized yellow onions, sliced thinly
  • 1 apple (of the baking variety), diced small
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2-3 tablespoons cider vinegar
  • 1 egg yolk mixed with one tablespoon warm water
  • Optional: 4-6 ounces gouda or sharp cheddar cheese

Instructions

  1. Make sure the pastry shells are room temperature
  2. Slowly cook the bacon to render out all the fat
  3. Read all the delicious steps on The Kitchn

The Mast Brothers Chocolate

Scout magazine documents the love, dedication and adventure that the Mast Brothers put into their artisan chocolate.

The Mast Brothers Chocolate factory occupies only three rooms in a nondescript building in Williamsburg. The first doubles as a storefront that opens on the weekend to customers with much of the equipment fully exposed to the public. It’s a different story during the weekdays, it is there that the process of making their bean to bar chocolate begins and end. From sorting out the cacao beans to wrapping each bar by hand, the operation starts from one room to another and back again until the final product.

Read more from The Scout—a new lifestyle and design site highlighting experiences in New York City.

A16 San Francisco »

If you’re ever in San Francisco, CA take a trip to visit A16 in the Marina neighborhood.  The restaurant is named after the highway that covers southern Italy from Naples to Canosa.  While researching food and wine for the restaurant Shelley Lindgren (wine director/owner) spent weeks driving up and down A16 soaking up inspiration for the resturant.  Along with Shelley Liza Shaw (executive chef) and Lori Rich (pastry chef) celebrate the concept of slow food and local farmers and purveyors.

During a recent trip I was lucky enough to try the Squid ink tonnarelli with octopus, black olives, tomato, chiles and garlic.  It was fantastic!

Vanilla Rice Pudding & Chocolate Panna Cotta

Earlier this evening I stumbled upon this recipe on Tartelette’s blog.  This glutin-free adaptation of rice pudding and panna cotta looks fantastic.  I’ll have to give it a try this weekend.

What you need

For the rice pudding:

  • 1 cup rice (really the kind you like best)
  • 1 1/2 cups (315ml) whole milk (I used raw)
  • 1/2 vanilla bean, split open
  • 1/2 cup (60ml) heavy cream
  • 1/4 cup (50gr) sugar
  • Pinch of salt

Continue with the recipe after the break.

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