- Celebrate Chinese New Year with Hong Kong toast — Chow
- Valentine's Day gifts to avoid giving a foodie — Zagat
- How to drink gracefully on Valentine's Day — HuffPost Taste
- Is Lindsay Lohan opening a Mexican restaurant? — Delish
- Bon Appétit has named the year's 20 most important restaurants — Eater
- What it's like to work for Guy Fieri — Maxim
- Starbucks, Ragu, Subway, and more cut salt from products — CBS News
Welcome to Fat Tuesday — aka Mardi Gras! If you aren't able make it to the French Quarter to celebrate with beads and beers, bring the occasion to your own home today with a few Cajun and Creole classics — as well as a few contemporary riffs on traditional New Orleans fare. Here are some of our favorites.
Add a dash of restaurant-style flair to your Valentine's Day meal with this beautifully presented appetizer from crccooks.Fried goat cheese with pear, crispy prosciutto, and balsamic reduction. A perfect appetizer that I'll be serving up my special someone this Valentine's Day.
For more — and the recipe — check out his blog, and then be sure to share your food photos in the community or by starting your own blog. If you're on Instagram, then chime in on the conversation with the hashtag #savorysight.
In our experience, few foods instill more fear in the home cook than light and airy soufflés; we'd like to change that. While they'll never be a dump-and-stir operation, with a few — OK, 10 — tips you'll be on your way to adding this impressive dish to your repertoire.
- Do read the recipe not once, but twice. It's important to understand the order of operations, as some steps require precise timing in order to garner the desired results.
- Do make certain to have your mise en place, meaning make certain to have all of your ingredients prepped according to the ingredients list and set out in front of you, rather than winging it and getting ingredients ready during the cookery process, as timing is crucial particularly when preparing the custard base.
- Do separate the eggs when they're still chilled from the fridge; cold eggs separate easier and have less chance of the yolk breaking and therefore introducing fat to the white (a big no-no). Once the eggs are separated make sure to allow them to come to room temperature before proceeding, as room-temperature egg whites whip up better.
- Don't forget to brush the ramekin(s) with melted butter and then coat them with granulated sugar (for sweet soufflés) or finely grated parmesan cheese (for savory) as the gritty texture will help the soufflé climb up the sides of the ramekin, and encourage proper puffing.
- Do ensure that no residual grease remains on the mixing bowl or whisk, as the egg whites will not whip up properly if they mingle with fat. To do this, lightly dampen a paper towel with vinegar and wipe the paper towel over the surface of the whisk and bowl.
To see my favorite recipe, keep reading.
Fat Tuesday is tomorrow, and even if you're not in New Orleans to ring in Mardi Gras, you can still celebrate with a tipple that enjoys the title of the city's official cocktail. The sazerac, which dates back to pre-Civil War times, has been around so long that it's rumored to be America's oldest cocktail — and there's a reason why. Watch the video, then make our recipe, which adds ice for a refreshing touch; we guarantee this aromatic drink will please any spirit-forward cocktail enthusiast.
- Tony Bourdain and Ilan Hall get shows on the new Esquire Network — Zagat
- Why chefs love pressure cookers — America's Test Kitchen
- Mountain Dew introduces a morning soda, Kickstart — Grub Street New York
- See which whiskey maker has reduced alcohol content to meet demand — Delish
- See who's rumored to be on Top Chef Masters 5 — Eater
- 3 reasons why mezcal is smoking hot right now — Tasting Table
- Ruth Reichl slams Yelp and Zagat — HuffPost Food
- Going veg? Try spaghetti and no-meat balls — The FN Dish
Think of jambalaya as a distant relative of paella. It's got protein and vegetables (sometimes tomatoes, sometimes not), with rice and stock later simmered together or combined before serving. In contrast, gumbo — a mix of vegetables and meat or shellfish with thickened stock — is thinner and served as a soup alongside rice that's cooked separately.
Different from gumbo (which is considered a soup), étouffée's a main course, made of one type of shellfish (crawfish or shrimp, for instance) that's been smothered in a thick sauce and sometimes served ladled over rice. Don't confuse any of these, of course, with the city's historic Monday favorite: red beans and rice. Got all that?