The Year 2013 in Review (Top 19)

To everyone who’s visited this site at one point or another, thank you.  To those of you who’ve returned, especially Clare, thank you even more.  I’ll confirm what’s probably been said by many bloggers before me; sometimes it’s hard writing and/or sharing content, yet not knowing how it’s received on the other end of the monitor.

Since the site has grown from a little over 1,700 viewers in 2011 to 47,000 year-to-date… I’d like to think that it’s heading in the right direction.

I’ve compiled below the top 19 posts  that have received the most views, and some that I feel are most worthy of sharing; most worthy of reading. Hope you guys enjoy and wishing everyone an amazing 2014!

Mom & Pop Shop: India Bazaar – Hot Samosa Made Daily

The shop, opened since 1994, is an Indian/Bangladeshi/Middle Eastern/Pakistani market specializing in groceries, movies, home decor, musical instruments, amongst other things and run by Narayan and Jyostna Savdas and their son, Vishal Savdas. Later this month the family is opening their second store, India Fashion, in the Coco Plum plaza in West Palm Beach.

The Hunt for General Tso: The Man, The Dish

In the 1970s, Chef Peng migrated to the United States and opened a restaurant in New York.  He modified the recipe to suit the non-Hunanese palate by adding sugar.  Even still, the dish is dissimilar to what we recognize as General Tso’s chicken (and where does the name change come into play?).

Singer/Songwriter Bélo Discusses his Work & Love of Haitian Food

Born in Croix-des-Bouquets, Haiti, Bélo is a socially conscious singer-songwriter behind some of my favorites jams such as “M’damou“, “Jasmine“, “Match”, “Lakou Tranquil“, “Kote Moun Yo” and now “Banm Nouvel Ou”. Last year, he toured the US as part of Center Stage‘s initiative which brings artists from abroad to the U.S to engage in cultural diplomacy.

Fat & Furious Burger – Where Food & Design Make Babies

Graphic designers Quentin and Thomas combine their love of food and design to create Fat & Furious Burgers! Inspired by everyday headlines and recent events, the pair decided to experiment with creating a new burger every Friday.

Outsider Art: An Interview with Folk Artist Julia Sisi

Born in 1957 Argentina from Spanish mother and South-American Aboriginal father (Guarani Indians), Julia Sisi is what’s considered an “outsider artist”.  In this interview, she shares some of her creations & inspiration.

Gabriele Galimberti Pays Homage to Global Grannies and Their Foods

Italian photographer Gabriele Galimberti sets out to explore the rest of the world’s grandmothers cooking. His Delicatessen With Love photo series portray grannies from various countries creating and sharing their craft in the kitchen.

Mithila Artist & “Waterlife” Author Rambharos Jha Shares His Intricate Work

Rambharos Jha grew up on the banks of the legendary river Ganga where he developed a fascination for water and water life. Born in the culture-rich district of Darbanga in the Mithila region, he moved to Madhubani as a child when his father started work in a government supported art and culture project.

4 Creepy Halloween Food Ideas & 1 Cocktail to Wash Them Down

Inspired by the scotch-based Blood & Sand cocktail, bar manager Kristin Almy presents this spooky variation made with grenadine-flavored “blood”-rimmed glasses and smoldering dry ice.

Fuschia Dunlop Cooks Stag Penis Soup

In an article published in the 8th issue of Lucky Peach Magazine, cook and food-writer Fuchsia Dunlop explores the process of cooking not one, not two… but four stag penises complete with testicles.

Artist Shay Aaron’s Work Screams, “Don’t Supersize Me”

Imagine, meticulous teenie tiny replication of various meals, fruits, vegetables, beverages. This is what Shay Aaron does. The now 28-year-old Israeli miniaturist, who cites Jamie Oliver and his mom’s kitchen as inspiration, utilizes Fimo clay to replicate anything from apples to zucchini.

Sour Cream Noodle Bake with Meat Sauce

Originally shared by Ree Drummond, this recipe calls for ground chuck, egg noodles, sour cream, grated cheddar cheese, and a few other ingredients.

Spicy Radish & Carrot Taco Pickles

One of the more visited recipes on the site, this relish utilizes radishes, carrots, jalapeno peppers and more to create a topping which may be used on tacos, meats, salads.

Mojito Popsicles: The Stuff Dreams Are Made Of

So you love mojitos, and you still love popsicles!  For you, here’s a twofer.

Kyoto Sour – A Cocktail Made with Sake, Citrus & Hot Sauce

Sake is a Japanese wine made from fermented rice.  It can be served hot or cold and is divided into four major categories: Daiginjo, Ginjo, Junmai, and Honjozo.  This cocktail calls for sake, grapefruit, tabasco sauce, lemon juice, and agave nectar.

Food Art: Takayo Kiyota Creates Beautiful Sushi Designs

Tokyo-based Japanese illustrator and makizushi artist, Takayo Kiyota, creates these food art pieces by placing the vegetables on colored rice and rolling them together into their cylindrical form with the use of a bamboo mat.

Animated Short: Egg Loving Pig Falls for Chicken

In this short animated film by Christine Kim and Elaine Wu, titled “Chicken or the Egg”, an egg loving pig falls head over heels for a chicken. Can Mr. Pig give up his love of the egg for his “chick”?

Playing with Food: Fresh Guacamole & Western Spaghetti

Created by animator Adam Pesapane, who goes by PES, “Fresh Guacamole“ is the briefest film ever nominated for an Oscar.  The short film which was originally made for Showtime, took four months, upward of $50,000 and a team of technical experts.

Jad Abumrad Explores the Importance of Gut Churn to Creativity

In this talk at the 99% Conference, Jad Abumrad discusses the power & necessity of “gut churn”. He explains it as “that radical uncertainty you feel when you’re trying to work without a template.”

So the Mantis Shrimp is Not a Shrimp and Can Detect How Many Colors?

Often referred to as stomatopods, mantis shrimps are found in tropical waters worldwide.  They’re carnivorous and eat just about anything.  Though not related to shrimp, they’re referred to as such due to their front appendages and the manner in which they capture their food.