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Follow The Plate to Our New Home

Follow The Plate to Our New Home
Written by David Brooks on 2017-01-15


Dear fans of The Plate,We are thrilled to announce that The Plate has a clean, new look. Expanded white space makes the text more readable, and our amazing food photos from around the world leap right off the page, and maybe, right onto your dinner plates.We will still bring you the amazing stories of how food shapes us and our environment, how people connect through meals, explore global cultures,...(Read More)

Creamy Gorgonzola one-pot pasta

Creamy Gorgonzola one-pot pasta
Written by David Brooks on 2017-01-10


The one pot pasta trend has been all over the internet for a while now. The idea is appealing – just one pot to clean with a complex pasta result. I’ve had some hits and misses, but landed on this as a delicious, creamy treat packed with tangy flavor. These recipes are often touted as quick, hands off meal. I don’t find that to be particularly true. You need to stir the pasta frequently, or...(Read More)

Comfort food: ham and cheese bake

Comfort food: ham and cheese bake
Written by David Brooks on 2017-01-05


I found this recipe on Penzey's website and with newfound, albeit short-lived, enthusiasm for making "real food" and using some spices I recently purchased from Penzey's, this looked right up on my alley to venture to make. That means it's both easy to make and something my picky palate would eat.I did modify it slightly though by omitting the mushrooms since I don't like them. I also chopped the...(Read More)

Green and gold collards

Green and gold collards
Written by David Brooks on 2016-12-31


Greens on New Year’s Day are an important tradition here in the South. It’s a wish for prosperity in the new year, you see, greens representing the foldin’ money you hope to have in your pocket. Collards are a traditional green and here you can add a little wish for some jangly change in your pocket too with the golden coin-like dumplings. Serve them with some black-eyed peas, and you are in...(Read More)

Braided bread with a sweet twist: chocolate-filled challah

Braided bread with a sweet twist: chocolate-filled challah
Written by David Brooks on 2016-12-26


My mother, a brilliant baker, used to routinely make elaborate, gorgeous, braided challahs with five, seven and even nine strands, filling them with chocolate, or candied fruits, or finely chopped nuts, or just cinnamon and sugar added with a cheerful generous hand. The scent, the anticipation, the burnished golden crust, all the ways we could use it: challah was a regular and wonderful part of...(Read More)

Edge of darkness brownies

Edge of darkness brownies
Written by David Brooks on 2016-12-21


I went on a brownie kick in November. I keep saying it was to use up leftover Halloween candy and that's true. But I also can make brownies in my sleep and when I need something to bring to friends or to have an emergency stash in case I end up going somewhere unexpectedly – and I'm incapable of arriving empty-handed - brownies freeze well and are easy to transport so they're a no-brainer for the...(Read More)

Spiced fruitcake bars

Spiced fruitcake bars
Written by David Brooks on 2016-12-16


During my college semester abroad in London, I was determined to visit Austria on winter break.  I am not sure where this notion came from, maybe too much "Sound of Music" as a kid, but I set out alone to discover whether the hills were truly alive.  After a trying time in Vienna, I moved on to Salzburg, a lovely place I found charming and comforting and manageable.I think it must have been nearing...(Read More)

2016 holiday cookie swap: Old-fashioned gingerbread cookies

2016 holiday cookie swap: Old-fashioned gingerbread cookies
Written by David Brooks on 2016-12-10


It was a wonderful surprise to be nominated for the One Lovely Blog Award by Christine Geschke, a German food nutritionist who has a fabulous blog, genussgeeks. This German gingerbread cookie post is dedicated to her for her kindness and her encouraging words in the comments she leaves me through our Facebook blogs.  In the cyber world, there is a tradition that once you get nominated for this...(Read More)

Warm kale, delicata, pearl couscous salad

Warm kale, delicata, pearl couscous salad
Written by David Brooks on 2016-12-05


Have I mentioned how much I love living in Portland? I could go on and on about wonderful food, coffee, scenery, etc., but today it’s about the wonderful creative women I’ve come to know, work with, and call friends! There are so many of them in this town, and the opportunities to hang out and create are endless. Keep it coming, universe!Today I’m sharing scenes from our PDX Holiday Brunch...(Read More)





Yoozpaper is a social network of online newspapers written by individuals or groups. Yoozpaper takes free articles that members write and formats them as an online newspaper.

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