Miela Tahril

I’ll probably never write a book on healthy eating (I know, you’re shocked), but if I did, I’d like to think it would be similar to “Foodist,” the new book by my friend, and favorite neuroscientist, Darya Pino Rose. I’ve never been able to articulate it as well as Ms. Summer Tomato, but have always believed that delicious food is the solution, not the problem; and that relying solely on willpower to change behavior never works, for anything. Genetically predisposed appearances to the contrary,...

This spectacularly simple green sauce may be the perfect summer condiment. It requires no cooking, only takes minutes, looks gorgeous, and tastes amazing with anything grilled, and most things not.  It’s also great for treating a bad sunburn. That’s right, just serve this and chips along with three or four margaritas, and the victim will feel significantly better in no time. I will admit this is a sauce I take for granted. I’m lucky enough to live near San Francisco’s Mission District,...

Every once in a while I get a food wish that instantly takes me back to culinary school. Things like aspic (not happening), larding a tenderloin (not happening), and pulled sugar always transport me back to those demos where the instructors fully admitted that we’d probably never use these skills, but since they were considered “classic techniques,” we’d have to spend time covering them anyway. Sure, makes perfect sense. This fabulous fondant potato technique is a prime example. Made them...

Trick question; he doesn’t have one. That type of thing is more for women and food bloggers. In fact, your dad may not even have a favorite dessert, but if he had to pick one, I think a lot of fathers would go with s’mores – the campfire classic that inspired this frozen Father’s Day dessert. S’mores are a simple, yet brilliant treat that represents everything most males, dads or otherwise, seem to love. It’s made over a crackling fire, the building of which triggers the release of all...

Butterfly, Stuff, Roll, and Tie a Pork Roast Like a Celebrity Butcher - Like almost all the videos I do, this tutorial for how to butterfly, stuff, roll, tie, and roast a pork loin was inspired by a viewer’s request. However, this was NOT your typical food wish, as it came via Chris LaFrieda, from the celebrated Pat LaFrieda Meat Purveyors!  That’s right. America’s most famous butchers are fans of the channel, and asked me if I wanted to do a video with some of their fabulous meat....

Barbecue Shrimp – So Good, and So Not Barbecued - No one’s really sure why this magnificent dish is called barbecue shrimp, but since it was invented in New Orleans, let’s just assume they had a great reason, and move on to more important issues, like making and eating a huge plate of these. There are countless ways to make this dish, almost all containing copious amounts of butter, along with garlic, black pepper, and Worcestershire sauce. This is not something you’d serve to your friend...

Learn to Make Web Design by Simple - On this occasion I want to share a little tutorial how to make a website easily, I've tried it as an assignment from my school that requires me and my friends gather web design on my teacher. I am not here to make the website of the enol but looking template which there are many on the internet and edit it for free and just live a little. For that I would to love a little tutorial for you as follows: Materials and Tools: Dreamweaver CS3 Web Templete ready-made,...

I know we've done flour tortillas on the blog, but I've not yet attempted the far more intimidating corn version. Why do they scare me so? I'm not sure, but it's a real problem. Anyway, one of these days I'll muster up the courage to give it a go, but in the meantime, here's a demo from my buddies at Allrecipes.com showing the basic method. Can it really be this easy? Enjoy! ...

I was checking Twitter mentions last week, and saw that a viewer by the name of nguyen4 had posted a strawberry rhubarb pie photo on Instagram (left), and credited me for the recipe. At first, I thought they were mistaken, as I didn’t recognize the pie as one of my creations, but then I realized that was because they’d made it so much better looking than mine. I hate/love when that happens.  Anyway, once I got over this blow to my ego, I decided to repost this in case you missed it...

We never had air conditioning growing up, and the closest we’d get was a visit to the refrigerator. You’d open the door, and let the cool air wash over you, as you pretended to look for something to eat. Of course, after a few glorious minutes, mom would figure out what was going on, and yell to close the door. I wish I had known about this strawberry granita recipe back then. You can make and serve this gorgeous granita any time, but it’s really best enjoyed during the summer months. Not...

I always get a ton of food wishes this time of year for creative brunch ideas, and I was thinking about doing some new type of eggs Benedict, when I happened to see a photo of a Monte Cristo sandwich. At first, it just made me want a Monte Cristo sandwich, but after that wore off, I started thinking about how I’d seen these topped with fried eggs before. Long story short, I decided to simply make an open-faced version of the famous stuffed sandwich, and top it with poached eggs, and hopefully...

Mother’s Day is coming up, and since so many of you brave souls will be attempting a celebratory brunch, I thought I’d post this much-requested lemon bars recipe, in case things don’t go as smoothly as anticipated.  Preparing brunch can be tricky anytime, let alone under mom’s watchful (aka “extremely concerned”) eyes. Can someone please get her a mimosa and walk her into the garden? So, even if a few poached eggs break, or the toast gets a little too golden-black, no worries! If you...

I’ve never been a big cold soup fan. Where I’m from, cold soup gets sent back, but over the years I’ve grown to appreciate things like gazpacho, vichyssoise, and…that’s about it. Well, thanks to this gorgeous chilled sugar snap pea soup, my repertoire just expanded in a very delicious way. Traditionally (from what I hear), chilled pea soups are made with English peas, but thanks to the very user-friendly sugar snap, not only is there no shelling involved here, but I think they impart an...

How to Increase Weight Loss with Fast and Naturally - Operating weight gain is sometimes necessary in certain situations where we are required to increase the portion weight as appropriate. Examples are struggling in the world of sports, or who are basically want to gain weight because of the portion of the body is too skinny. Below are some tips to gain weight naturally can quickly you can easily practice on the sidelines during daily activities. Simple tips to gain weight Eating foods...

This garlic and basil mayonnaise recipe was inspired by my friend Jennifer Perillo's fabulous new cookbook, Homemade with Love. As a longtime admirer of In Jennie's Kitchen, I expected her cookbook to be filled amazing recipes and gorgeous pictures, and it certainly was, but what I didn’t expect was to see my name and this blog mentioned on page 229! That’s right, on Jennifer’s homemade mayonnaise recipe, we were credited with the always-impressive immersion blender method seen herein. She even...

Learn How to Become a Good English - On this occasion Miela-tahril.blogspot.com intending to share a tips for friends who are hard to learn English but want to learn. These tips are very simple and easy in practice. Dr. Paul Pimsleur, in his book "How to Learn a Foreign Language" suggests that to learn a foreign language should begin with learning the most required in communication, not to get stuck studying teaching materials are full of grammar theory (grammatical). Repeat / Imitate what...

I’ve wanted to turn our famous veggie burger recipe into a meatless meatballs recipe for a long time now, and figured there would be no more appropriate occasion than Earth Day to reveal the results. After all, as I joke about in the clip, eating mushrooms is about as close to literally consuming the earth as you can get. Despite being completely free of meat, at least the animal kind, these “meatballs” were fantastic. Thanks to a thorough browning, the mushrooms provided more than enough...