Read about their scientific definition, recipes, medical benefits, and even some pro kitchen tips… all of this and more (there’s really a lot more) in an article by squidoo.com for learning how you can enjoy them more than you do now.
We almost know for sure that after reading this, your capers will be greener on the next jar

Forget about the bacon, the butter, and the toasts; there’s nothing more perfect than some “huevos fritos” for breakfast. Or at least that is what José Andrés, one of the best-known spanish chefs working in the USA, says.

Take a look at this article from the Dinning&Wine section of The New York Times, and marvel yourself with how using so little ingredients, so much deliciousness can “hatch” from an egg thanks to this marvelous chef. BUEN PROVECHO!

For some people making bread is all about the kneading, and for others, as long as it is really delicious, they don’t need it. So if you feel as intimidated of making your own bread as the author of foodiemcbooty.com blog felt before using this technique… we recommend this simple and neat trick that doesn’t need knead : )

Look out french fries, we see Yukon approaching! …  Looking to make food more entertaining for both children and whoevercooks for them; weelicious.com brings usanother fun, tempting, creative, and simple recipe meant for making potato fans enjoy a different and attractive recipe.

You say potato, we say Yukon… Watch this video and learn a new thing Yu-kon do with a potato!

Directly form a new bride’s blog, a Braided Pesto Bread. Enter jasonandshawnda.com/foodiebride, overview the recipe, and take a look at the pictures of homemade bread instructions with a “twist”. We promise that by the time you finish it, you’ll find out why this newlywed describes its possibilities of surviving more than 24 hours, as NONE.

Exactly as it sounds… “cool hunting“ for gastrosophers. Conceived as a really large and surprising food encyclopedia; this web page is meant for gastrosophers getting to know all sources of new and reinvented recipes along with surprisingly fresh flavor combinations. Inspired by tons and tons of tasty pictures and with a heavy old-fashioned tuna casserole craving, we spotted a few recipes that took away the old-fashion and made the tuna casserole look tastier:

- TUNA CASSEROLE WITH A TWIST:

For those comfort food fans who love to twist it around every now and then. Swap peas for spinach and egg noodles for penne, sparkle it with some parmesan and freshly grated mozzarella and you will have an extreme makeover for that tuna casserole you love seeing so often… but that you’d like to see wearing a different outfit.

- CARIBBEAN TUNA CASSEROLE:

Tuna Casserole went on vacation, and it hasn’t been the same ever since. Adding to your mama’s traditional recipe some fresh cilantro, lime and pimentos is not all that has changed… Replace soup with some light sour cream, add lots and lots of veggies, wheat pasta, and top it with crunchy potato bread crumbs. We guess that by the time you finish this dish, you’ll be speaking a whole new language.

- SEAFOOD CASSEROLE:

There’s a party in this plate and all the sea is invited. A combination of all-time seafood favorites: shrimp, crab, and tuna will be the main course after the “field greens with classic vinaigrette”. An exotic recipe that the author highly recommends.

Saying good-bye to all kinds of tuna casseroles for today, it’s necessary to say we don’t only recommend to give them your best try, but also to try them with your favorite tuna

Spot’ ya!

Source

http://www.tastespotting.com/search/tuna+casserole/1

Food looks so good you cant decide what to cook?  Watch out Heidi’s  101 COOKBOOKS recipe journal for some ideas and who knows… Maybe you’ll start your own : )