Still, several drinkers could detect the pumpkin and the spices without the flavors overwhelming the wheat beer. Others described the beer as a "nice balance between wheat beer and pumpkin flavor"; GeekSugar editor Kelly Schwarze even suggested dipping the rim of a pint glass in cinnamon sugar and sprinkling the beer foam with nutmeg. We think that sugary-spiced goodness would help cut the bitterness and enhance the Fall-forward flavors already in the glass. Pumpkin beer latte, anyone?
The falling leaves, pumpkin patches, and steamy cups of spiced cider: these are the comforting signs that Autumn has arrived. We challenged you to share your favorite Fall foods with us on Instagram. From pumpkin soup to spicy-sweet pumpkin seeds, here are the most captivating pics you shared.
Keep us in the loop by uploading your photos to Instagram and including the hashtag #savorysight in your caption. Who knows? You might be featured next go-around! And make sure to follow YumSugar on Instagram (username: heyyumsugar) for delicious inspiration. If you don't use Instagram, then don't worry: you can always upload your Summer food photos to our Savory Sights community group.
- Are stinky French cheeses soon to be endangered? — Grub Street New York
- Ferran Adrià reveals BulliPedia, "the world's first culinary wiki" — Eater
- Guy Fieri responds to his harshest critics — Delish
- President Obama's doughnut shop of choice — Zagat
- How to make the most beautiful cookies — HuffPost Taste
- A French chef blasts Marie Claire magazine's demands for comped meals — The Braiser
- 17 pumpkin recipes perfect for Fall — Yahoo! Shine
Photo: Anna Monette Roberts
First and foremost, look for a shop with high turnover of these critters. This applies whether you're looking to buy live crab and lobster, precooked lobster tails, crab claws, or even lump crab meat. While seeking out the freshest precooked meat may seem obvious, even creatures sold live are highly perishable; once they're plucked from the sea, they'll stop eating, and a starved crustacean will have less meat on its shell.
What to Keep in Mind When Buying Live Crab or Lobster
- Buy these in season, and from local waters. A cross-country journey means more time has lapsed from catch to plate, and the critter is likely less robust and less meaty. Plus, purchases made at the source will cost less than those coming from thousands of miles away.
- Look for active, wriggly live crab and lobster, taking care to avoid any that appear lethargic. They should feel heavy for their size when handled; this indicates a juicy, meaty find, rather than one that is nearly all shell.
- Avoid any seafood coming from a less-than-spotless tank.
- Make sure to either kill them in the cooking process or cook them immediately after dispatch. Even the lapse of one hour between killing and cooking can effect the quality of the meat, leaving you with a pile of mushy meat.
Make the best of the last of the harvest season's tomatoes and bell peppers with this judiciously spiced one-pot meal from GraceDickinson.
Simple, tasty, and low-stress. I love this creole because it’s so incredibly flavorful yet doesn’t call for a ridiculous list of ingredients. In fact, it’s the peppers and onions and tomatoes that really build this dish up, even more so than the curry powder. One thing is for sure—this one-pot recipe’s going on the repeat list.
For the recipe, check out her blog, and then be sure to upload your best food photos to our Savory Sights group in our community. If you're on Instagram, chime in on the conversation with the hashtag #savorysight.
Here's one that I've seen at Whole Foods, BevMo, and my local liquor shops: Buffalo Bill's America's Original Pumpkin Ale ($8 for six-pack). The amber-style ale claims it is brewed with fresh roasted pumpkins, cinnamon, cloves, and nutmeg. Plus, the large pumpkin image on the label offers a hopeful promise this ale is all about its pumpkin flavor, but find out if its marketing schemes accurately portray what's inside the bottle.
Regardless of who takes the office next year, there's no doubt the White House will be filled with plenty of delicious food. Curious to know what's being favored by the first family right now? See a few of Michelle, Sasha, Malia, and the president's tried-and-true favorites when you keep reading.
- Make Persian meatballs with pistachio and pomegranate — Zagat
- Are food trucks a terrorist threat? — Eater
- Nine costume ideas that are really just an excuse to drink more — Grub Street New York
- A new meaning to the term "drip coffee" — Delish
- Meet the never-soggy cereal bowl — HuffPost Taste
- The secret to satisfying weeknight soup — Yahoo! Shine
- Sound: the new frontier in food branding — Wall Street Journal
This question was the subject of a panel at the New York City Wine & Food Festival, where chefs Art Smith and Sue Torres, and Marc Murphy, culinary personality Katie Lee, and author Allison Adato talked about staying healthy in the food industry. While the easiest food to grab on the go — french fries, anyone? — isn't often the best choice, chefs recognize the importance of eating for health. Just ask Art Smith, who lost 95 pounds after a diabetes diagnosis. "There was no way I could run restaurants," he said of his prior health condition.
Now chefs like Smith are much more mindful about the impact their cooking has on clientele. "I'd rather have customers for a long time and not contribute to their demise," Smith says. "We are what we eat, and chefs are facilitators of food." Keep reading for a few healthy eating tips from chefs.