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Weekly Media Mix: Bieber's Food Mag and Pot in the White House Garden

Weekly Media Mix: Bieber's Food Mag and Pot in the White House Garden


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The biggest food and drink stories of the week.

The Daily Meal is dedicated to consuming and analyzing the latest food news and trends. Every Friday on The Daily Byte the Weekly Media Mix rounds up some of the week's biggest food news stories from across the country. This week's stories:

Restaurants:
• Bastianich shocker: "My real name is O'Malley." [Perez]

Events:
Vegetarian Times teams with Monsanto for Earth Day fest. [GSNY]

Press:
• Teen heartthrob Justin Bieber latest celeb to launch food magazine. [NY Post]

Sports:
• In-N-Out "animal style" named official burger of the Yankees. [ESPN]

Health:
• Harvard study claims bacon, Camembert reduce "bad" cholesterol. [Boston Globe]

Industry:
• Baco Noir overtakes Merlot as most popular U.S. wine grape. [Wine Spectator]

Entertainment:
Family Guy creators pitch musical based on New York Times' defunct "Cooking with Dexter" column. [Variety]
• Top Chef Blais to launch line of lard-based hair and skin care products. [TMZ]

Products:
• Coke announces negative-calorie Less Than Zero in invisible can. [Eater]

Politics:
• Marijuana found in White House vegetable garden. [WaPo]
• Bloomberg asks city council for ban on vadouvan, gastrique, and 'nduja. [NYT]
• PETA officials in beans-for-burgers scandal. [Veg Times]

Video:
• Giant catfish eats David Chang. [YouTube]

The Daily Byte is a regular column dedicated to covering interesting food news and trends across the country. Click here for previous columns.


Recipe Summary

  • 2 15.5-ounces cans cannellini beans, rinsed
  • 1 pint grape tomatoes
  • 4 sprigs fresh thyme
  • 4 sprigs fresh oregano, plus leaves for garnish
  • 2 garlic cloves, smashed
  • ¼ teaspoon crushed red pepper
  • 2 tablespoons olive oil
  • kosher salt and black pepper
  • 8 bone-in, skin-on chicken thighs (about 3 pounds total)

Heat oven to 425° F. In a 9-by-13-inch (or some other large) baking dish, toss the beans and tomatoes with the thyme and oregano sprigs, garlic, red pepper, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper.

Pat the chicken dry and place on top of the bean mixture, skin-side up. Rub with the remaining tablespoon of oil season with ½ teaspoon salt and ¼ teaspoon black pepper.

Roast until the chicken is golden and cooked through, 35 to 45 minutes. Sprinkle with the oregano leaves.


Recipe Summary

  • 2 15.5-ounces cans cannellini beans, rinsed
  • 1 pint grape tomatoes
  • 4 sprigs fresh thyme
  • 4 sprigs fresh oregano, plus leaves for garnish
  • 2 garlic cloves, smashed
  • ¼ teaspoon crushed red pepper
  • 2 tablespoons olive oil
  • kosher salt and black pepper
  • 8 bone-in, skin-on chicken thighs (about 3 pounds total)

Heat oven to 425° F. In a 9-by-13-inch (or some other large) baking dish, toss the beans and tomatoes with the thyme and oregano sprigs, garlic, red pepper, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper.

Pat the chicken dry and place on top of the bean mixture, skin-side up. Rub with the remaining tablespoon of oil season with ½ teaspoon salt and ¼ teaspoon black pepper.

Roast until the chicken is golden and cooked through, 35 to 45 minutes. Sprinkle with the oregano leaves.


Recipe Summary

  • 2 15.5-ounces cans cannellini beans, rinsed
  • 1 pint grape tomatoes
  • 4 sprigs fresh thyme
  • 4 sprigs fresh oregano, plus leaves for garnish
  • 2 garlic cloves, smashed
  • ¼ teaspoon crushed red pepper
  • 2 tablespoons olive oil
  • kosher salt and black pepper
  • 8 bone-in, skin-on chicken thighs (about 3 pounds total)

Heat oven to 425° F. In a 9-by-13-inch (or some other large) baking dish, toss the beans and tomatoes with the thyme and oregano sprigs, garlic, red pepper, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper.

Pat the chicken dry and place on top of the bean mixture, skin-side up. Rub with the remaining tablespoon of oil season with ½ teaspoon salt and ¼ teaspoon black pepper.

Roast until the chicken is golden and cooked through, 35 to 45 minutes. Sprinkle with the oregano leaves.


Recipe Summary

  • 2 15.5-ounces cans cannellini beans, rinsed
  • 1 pint grape tomatoes
  • 4 sprigs fresh thyme
  • 4 sprigs fresh oregano, plus leaves for garnish
  • 2 garlic cloves, smashed
  • ¼ teaspoon crushed red pepper
  • 2 tablespoons olive oil
  • kosher salt and black pepper
  • 8 bone-in, skin-on chicken thighs (about 3 pounds total)

Heat oven to 425° F. In a 9-by-13-inch (or some other large) baking dish, toss the beans and tomatoes with the thyme and oregano sprigs, garlic, red pepper, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper.

Pat the chicken dry and place on top of the bean mixture, skin-side up. Rub with the remaining tablespoon of oil season with ½ teaspoon salt and ¼ teaspoon black pepper.

Roast until the chicken is golden and cooked through, 35 to 45 minutes. Sprinkle with the oregano leaves.


Recipe Summary

  • 2 15.5-ounces cans cannellini beans, rinsed
  • 1 pint grape tomatoes
  • 4 sprigs fresh thyme
  • 4 sprigs fresh oregano, plus leaves for garnish
  • 2 garlic cloves, smashed
  • ¼ teaspoon crushed red pepper
  • 2 tablespoons olive oil
  • kosher salt and black pepper
  • 8 bone-in, skin-on chicken thighs (about 3 pounds total)

Heat oven to 425° F. In a 9-by-13-inch (or some other large) baking dish, toss the beans and tomatoes with the thyme and oregano sprigs, garlic, red pepper, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper.

Pat the chicken dry and place on top of the bean mixture, skin-side up. Rub with the remaining tablespoon of oil season with ½ teaspoon salt and ¼ teaspoon black pepper.

Roast until the chicken is golden and cooked through, 35 to 45 minutes. Sprinkle with the oregano leaves.


Recipe Summary

  • 2 15.5-ounces cans cannellini beans, rinsed
  • 1 pint grape tomatoes
  • 4 sprigs fresh thyme
  • 4 sprigs fresh oregano, plus leaves for garnish
  • 2 garlic cloves, smashed
  • ¼ teaspoon crushed red pepper
  • 2 tablespoons olive oil
  • kosher salt and black pepper
  • 8 bone-in, skin-on chicken thighs (about 3 pounds total)

Heat oven to 425° F. In a 9-by-13-inch (or some other large) baking dish, toss the beans and tomatoes with the thyme and oregano sprigs, garlic, red pepper, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper.

Pat the chicken dry and place on top of the bean mixture, skin-side up. Rub with the remaining tablespoon of oil season with ½ teaspoon salt and ¼ teaspoon black pepper.

Roast until the chicken is golden and cooked through, 35 to 45 minutes. Sprinkle with the oregano leaves.


Recipe Summary

  • 2 15.5-ounces cans cannellini beans, rinsed
  • 1 pint grape tomatoes
  • 4 sprigs fresh thyme
  • 4 sprigs fresh oregano, plus leaves for garnish
  • 2 garlic cloves, smashed
  • ¼ teaspoon crushed red pepper
  • 2 tablespoons olive oil
  • kosher salt and black pepper
  • 8 bone-in, skin-on chicken thighs (about 3 pounds total)

Heat oven to 425° F. In a 9-by-13-inch (or some other large) baking dish, toss the beans and tomatoes with the thyme and oregano sprigs, garlic, red pepper, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper.

Pat the chicken dry and place on top of the bean mixture, skin-side up. Rub with the remaining tablespoon of oil season with ½ teaspoon salt and ¼ teaspoon black pepper.

Roast until the chicken is golden and cooked through, 35 to 45 minutes. Sprinkle with the oregano leaves.


Recipe Summary

  • 2 15.5-ounces cans cannellini beans, rinsed
  • 1 pint grape tomatoes
  • 4 sprigs fresh thyme
  • 4 sprigs fresh oregano, plus leaves for garnish
  • 2 garlic cloves, smashed
  • ¼ teaspoon crushed red pepper
  • 2 tablespoons olive oil
  • kosher salt and black pepper
  • 8 bone-in, skin-on chicken thighs (about 3 pounds total)

Heat oven to 425° F. In a 9-by-13-inch (or some other large) baking dish, toss the beans and tomatoes with the thyme and oregano sprigs, garlic, red pepper, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper.

Pat the chicken dry and place on top of the bean mixture, skin-side up. Rub with the remaining tablespoon of oil season with ½ teaspoon salt and ¼ teaspoon black pepper.

Roast until the chicken is golden and cooked through, 35 to 45 minutes. Sprinkle with the oregano leaves.


Recipe Summary

  • 2 15.5-ounces cans cannellini beans, rinsed
  • 1 pint grape tomatoes
  • 4 sprigs fresh thyme
  • 4 sprigs fresh oregano, plus leaves for garnish
  • 2 garlic cloves, smashed
  • ¼ teaspoon crushed red pepper
  • 2 tablespoons olive oil
  • kosher salt and black pepper
  • 8 bone-in, skin-on chicken thighs (about 3 pounds total)

Heat oven to 425° F. In a 9-by-13-inch (or some other large) baking dish, toss the beans and tomatoes with the thyme and oregano sprigs, garlic, red pepper, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper.

Pat the chicken dry and place on top of the bean mixture, skin-side up. Rub with the remaining tablespoon of oil season with ½ teaspoon salt and ¼ teaspoon black pepper.

Roast until the chicken is golden and cooked through, 35 to 45 minutes. Sprinkle with the oregano leaves.


Recipe Summary

  • 2 15.5-ounces cans cannellini beans, rinsed
  • 1 pint grape tomatoes
  • 4 sprigs fresh thyme
  • 4 sprigs fresh oregano, plus leaves for garnish
  • 2 garlic cloves, smashed
  • ¼ teaspoon crushed red pepper
  • 2 tablespoons olive oil
  • kosher salt and black pepper
  • 8 bone-in, skin-on chicken thighs (about 3 pounds total)

Heat oven to 425° F. In a 9-by-13-inch (or some other large) baking dish, toss the beans and tomatoes with the thyme and oregano sprigs, garlic, red pepper, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper.

Pat the chicken dry and place on top of the bean mixture, skin-side up. Rub with the remaining tablespoon of oil season with ½ teaspoon salt and ¼ teaspoon black pepper.

Roast until the chicken is golden and cooked through, 35 to 45 minutes. Sprinkle with the oregano leaves.


Watch the video: VLOGGING. Maganda bang panghanap-buhay?


Comments:

  1. Zaden

    Similar is there something?

  2. Horus

    I apologize, but in my opinion you are wrong. I can prove it.

  3. Mark

    remarkably, very funny play



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