Egg Creams Are No Yolk
Bitter Sweet
by Hannah (BitterSweet)
2d ago
What has no eggs and no cream, but is specifically named for them? Despite the misleading moniker, the classic egg cream formula has never contained either. Born in New York in the late 1800’s, it relied on whole milk for creaminess, seltzer for a bit of fizz, and chocolate syrup for that beloved cocoa flavor. Though they fell out of favor along with the demise of soda fountains, I’d like to think this nostalgic treat is primed for making a comeback. Fizzy Fun Far lighter than the decadence of a frosty milkshake but with the same sort of flavor, it’s hard to describe the appeal of the egg cre ..read more
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A Finger On The Pulse Of Purim
Bitter Sweet
by Hannah (BitterSweet)
1w ago
Foods of vengeance know no bounds. It’s a well-known fact that we’ll eat Haman’s hat in the form of hamantaschen, but that’s just the start. In Sephardic culture, it’s equally acceptable, if not more celebrated, to eat Haman’s eyes (Moroccan Ojos de Haman), ears (an alternate interpretation for the traditional triangular hamantash), and fingers, too. Cannibalism not withstanding, these bodily baked goods deserve the spotlight just as much in your next mishloach manot. This time around, I’d like to give the finger to each and every one of you, in the sweetest way possible. Can’t Lay A Finger O ..read more
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Wordless Wednesday: Fancy That
Bitter Sweet
by Hannah (BitterSweet)
1w ago
Blue Sushi Sake Grill 11410 Century Oaks Terrace Suite 144 Austin, TX 78758 Millennium 5912 College Ave Oakland, CA 94618 The post Wordless Wednesday: Fancy That appeared first on BitterSweet ..read more
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Put A Spring In Your Step
Bitter Sweet
by Hannah (BitterSweet)
1w ago
Is it safe to come out yet? Have the icicles melted away, trickling into shallow streams through the dense underbrush? Has the ground thawed to make way for tender green shoots, reemerging after months of sleep? Does it feel like spring out there, or just another day? No matter the current outlook, I promise, spring is imminent. With the promise of warmth and sunshine just on the horizon, there’s still plenty to celebrate alongside the arrival of the vernal equinox. It may or may not seem like it right now, but the wheels are already turning to keep life moving forward, pushing fresh, tender ..read more
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Bite The Biscuit
Bitter Sweet
by Hannah (BitterSweet)
1w ago
Biscuits and gravy are something of an American rite. Deeply embedded in Southern culinary traditions, where resourcefulness and simplicity birthed some of the most iconic comfort foods, it’s a dish that dates back to the founding of the nation. Early settlers, working with minimal, humble ingredients, found a way to transform simple dough and leftover meats into a meal that would warm both body and soul. A glorious mess on a plate, there’s something inherently irresistible about flaky, buttery pastry drenched in a sea of velvety pan drippings. Now, imagine giving this timeless duo a modern tw ..read more
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An Irrational Love Of Pie: Top 10 Recipes For Pi Day
Bitter Sweet
by Hannah (BitterSweet)
2w ago
Pi Day, a day when math meets mirth, looms on the horizon to add a dash of irrationality to our lives once again. March 14th, otherwise known as 3.14, allows the humble π and pie alike to take center stage. Having written a whole book about pies of the edible variety, naturally, I have a few suggestions on how best to celebrate. Sweet and Savory Pi Creations Most pastry, such as pie dough, is best made in advance and thoroughly chilled, so now is the time to plan for the big event. With a strong foundation in place, the kitchen is open to all mathematical possibilities. There’s nothing wrong ..read more
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Quiche The Patriarchy
Bitter Sweet
by Hannah (BitterSweet)
2w ago
For a brief moment in time, quiche became one of the most maligned, loathsome, and outwardly scorned dishes on the brunch menu. All because of one book, originally intended as satire, mind you, an entire generation was taught to snub the combination of eggs and pastry. If quiche is meant to represent sensitivity, emotional availability, and yes, femininity, shouldn’t we embrace all that with open arms? Regardless of gender politics, I see no negatives there. Mini Quiches, Big Flavors Perhaps the problem is more about commitment issues. Whipping up a whole quiche takes more time and effort tha ..read more
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Wordless Wednesday: Life’s A Drag
Bitter Sweet
by Hannah (BitterSweet)
3w ago
Drag Brunch Fundraiser for San Francisco Vegan Society Mayes Oyster House 1233 Polk St. San Francisco, CA 94109 The post Wordless Wednesday: Life’s A Drag appeared first on BitterSweet ..read more
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Off The Butcher’s Block
Bitter Sweet
by Hannah (BitterSweet)
3w ago
Italians may have perfected and popularized pasta as we know it today, but they aren’t the only ones that know how to use their noodles. Boundaries that once defined traditional dishes are rapidly fading away, giving rise to bold, unexpected flavor innovations. One such marriage of culinary traditions is Pasta Alla El Chacinero, a vibrant twist on the beloved Italian classic, Pasta Alla Norcina. This Tex-Mex masterpiece seamlessly blends the rustic elegance of Umbrian pasta with the bold, robust flavors of Southwestern cuisine. What Is Pasta Alla El Chacinero? To better understand the inspira ..read more
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Vegan Mac Smack Down
Bitter Sweet
by Hannah (BitterSweet)
3w ago
Untouched by passing trends, comfort food is always king. Across all ages, demographics, or dietary restrictions, this inalienable fact remains true. Of all the possible menu items that qualify for this distinction, mac and cheese ranks near the top for universal appeal. When you’ve got chewy noodles drenched in gooey golden cheese sauce, what’s not to like? And, that’s only the beginning. Known for embracing the unconventional, Austin’s food scene has evolved to include a rich array of innovative plant-based mac and cheeses, spanning from simple to stupendous. If you don’t know what’s for di ..read more
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