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Written by Detroit food writers and photographers Henry Balanon, Joe Hakim, Dave Benjamin, Dave Murray, Angela Watts .

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365 Days of Food
#117 Tabouleh (by JoeFoodie)
Traditional Middle-Eastern salad made with parsley, bulgur wheat, green onions, and tomatoes.  Dressing is simply olive oil, lemon juice, salt & pepper.  
From Emily’s Delicatessen in Saint Clair Shores, MI.

365 Days of Food

#117 Tabouleh (by JoeFoodie)

Traditional Middle-Eastern salad made with parsley, bulgur wheat, green onions, and tomatoes.  Dressing is simply olive oil, lemon juice, salt & pepper.  

From Emily’s Delicatessen in Saint Clair Shores, MI.

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Blue Tractor: Mac & Cheese

Three cheeses and toasted herb breadcrumb crust.

Velvety smooth with moderate sharpness & a delicate crunch.

From Blue Tractor Ann Arbor

Blue Tractor Facebook fan page

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365 Days of Food
#116 White & Dark Chocolate Croissant Bread Pudding (by JoeFoodie)
Topped with raspberries, blackberries, raspberry coulis, & white chocolate sauce.
From Bambu in Grosse Pointe, MI.

365 Days of Food

#116 White & Dark Chocolate Croissant Bread Pudding (by JoeFoodie)

Topped with raspberries, blackberries, raspberry coulis, & white chocolate sauce.

From Bambu in Grosse Pointe, MI.

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Blue Tractor: Chipotle Buffalo Wings

Fried wings tossed in housemade chipotle buffalo sauce and topped with crumbled blue cheese.  

Crunchy, juicy, and slightly sweet with a smoky, spicy finish.

From Blue Tractor Ann Arbor

Blue Tractor Facebook fan page

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Blue Tractor: Warm Potato Chip Basket

With tractor seasoning (which includes powdered sugar!) and blue cheese fondue for dipping

From Blue Tractor Ann Arbor 

Blue Tractor Facebook Fan Page

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365 Days of Food
#115 Cumin Carrots with Black Beans (by JoeFoodie)
Typically when we have taco night, I make beans & rice.  Tonight, however, we had some carrots to use, so I tweaked this recipe.
Chop approximately a pound of organic carrots into discs. Boil about an inch & a half of water in a small saucepan.  Along with the carrots, add a tablespoon of olive oil, 1/2 teaspoon of chipotle pepper powder, a tablespoon of cumin, & some sea salt.  Cover & simmer for until the carrots are almost tender (about 10 minutes).  Uncover & turn the heat to medium-high.  Let the liquid reduce (remember to stir the carrots).  Once the liquid is almost gone, add a can of organic black beans.  Heat through & serve.
I topped mine with diced fresh jalapeno for color and heat.

365 Days of Food

#115 Cumin Carrots with Black Beans (by JoeFoodie)

Typically when we have taco night, I make beans & rice.  Tonight, however, we had some carrots to use, so I tweaked this recipe.

Chop approximately a pound of organic carrots into discs. Boil about an inch & a half of water in a small saucepan.  Along with the carrots, add a tablespoon of olive oil, 1/2 teaspoon of chipotle pepper powder, a tablespoon of cumin, & some sea salt.  Cover & simmer for until the carrots are almost tender (about 10 minutes).  Uncover & turn the heat to medium-high.  Let the liquid reduce (remember to stir the carrots).  Once the liquid is almost gone, add a can of organic black beans.  Heat through & serve.

I topped mine with diced fresh jalapeno for color and heat.

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Submitted by nitch
chicken jambalaya from Chaparosa Grill

Submitted by nitch

chicken jambalaya from Chaparosa Grill

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365 Days of Food
#114 Carolina Pulled Pork (by TwoHungryDudes)
Hand-pulled pork shoulder with south carolina-style bbq sauce.
From the Blue Tractor in Ann Arbor.

365 Days of Food

#114 Carolina Pulled Pork (by TwoHungryDudes)

Hand-pulled pork shoulder with south carolina-style bbq sauce.

From the Blue Tractor in Ann Arbor.

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Submitted by wattyz
Curry turkey burger with red onion, romaine, tomato, and hot mango chutney, topped with pepperjack cheese.

Submitted by wattyz

Curry turkey burger with red onion, romaine, tomato, and hot mango chutney, topped with pepperjack cheese.

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Submitted by meeshmellows

Submitted by meeshmellows

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