Most of the past few months, I’ve been developing the Epicurious Recipe & Shopping List iPhone app for my employer, Condé Nast Digital. It’s finally been released to the public! You can download it here. It lets you search the entire 25,000 recipe database, plus a special cooking mode & also create shopping lists! If you like it, leave us a nice review in iTunes — it goes a long way!

If you like, read this recent press:
New York Times [app of the week!]
Epicurious
Gizmodo
Wired [disclosure: another Condé Nast Digital property]
Twitter

6 whole chicken breasts
1/2 C flour
1 C butter
Salt and pepper
1 1/2 C mushrooms sliced
3/4 C dry white wine
1/2 C chicken stock
1/2 C mozzarella cheese
1/2 C parmesan cheese
Place chicken between 2 sheets of wax paper and pound to 1/8″. Dredge 4 pieces of chicken in flour and cook in 2 Tble butter for 3-4 minutes on each side (til browned). Place in greased 13x9x2″ baking dish (or something similar). Sprinkle with salt and pepper. Repeat procedure til chicken is done – adding 2 Tble butter for each new batch. Save drippings. Saute mushrooms in 1/4 C butter-drain mushrooms and put on top of chicken. Stir wine and chicken broth into drippings and simmer for 10 minutes – stir occasionally. Stir in 1/2 tsp salt and 1/8 tsp pepper. Pour sauce over chicken and mushrooms. Mix cheeses and sprinkle over chicken. Bake at 450 for 10-12 minutes.

I did it all in my trusty cast iron skillet & it turned out great. yum!

One of the best noodle restaurants in Japan is coming to Brooklyn. Eat there.

Yum. this recipe came from the mother of my best childhood friend..

spinach, pinto beans, carrots, zuchini, mmmmm

El Mariachi, from Desperado

This morning I created a quite delicious omelette made out of leftovers and other ingredients in my kitchen.

Ella & Louis – I’m Puttin All My Eggs in One Basket

egg mixture:
2 eggs
a bit of basil
a bit of truffle oil
fresh dill
thyme
salt
pepper

filling:
2 slices of thick bacon
about 1/8-1/4 small red onion
cheddar cheese
half breast of chicken

1 tbls butter

First, fry the bacon on medium-high heat in a 9″ frying pan. After that’s done, sautee the chicken in the same pan as the bacon. Remove from heat.

Cut up dill. In a mixing bowl, add the eggs, basil, truffle oil, dill, thyme, salt, and pepper. Whisk until even.

Put the pan on medium heat [no need to remove the bacon grease ]. Once it’s ready, add the butter. After it’s melted, pour in the egg mixture. Once it’s set after a couple minutes, tilt the pan and use a spatula to allow the uncooked mixture to flow beneath the cooked portion. After another minute or so, add the filling on top of the omelette. Cover the pan, and wait until eggs are done, and cheese is melted. Remove from heat, flip eggs if desired. Serve, and enjoy!

So I perfected the art of cooking bacon this weekend. Over New Years, I tried my hand at grilling bacon. Two days ago, I not only grilled bacon, but I grilled *marinated* bacon. Take that! It was delicious…

The basic recipe was mostly italian dressing, along with a little of each:
* olive oil
* balsamic vinegar
* vinegar based barbecue sauce
* cumin
* red pepper
* lemon pepper
* salt
* pepper
* cinnamon
* basil [fresh preferably]

I mixed the marinade together, threw it in a ziplock bag with the bacon, and left it in the fridge overnite.

enjoy! let me know if you come up with anything better…

-tolar

Milk and cookies!
Originally uploaded by tolar.

delicious!

chicken pot pie
Originally uploaded by tolar.

my first attempt at chicken pot pie…turned out pretty well!

love,
tolar