While it's convenient to purchase salad dressing at every grocery store in America, why not make your own? It's easy to put together a quick vinaigrette that's healthier than a store-bought counterpart because you control the ingredients that go into the dressing. This everyday vinaigrette is a simple mixture of mustard, garlic, lemon juice, and olive oil. Watch the video now to learn how it's made, then print out the recipe and experiment with it at home.
However, chefs are breaking away from the traditional pairings and serving bone marrow with unique, unusual accompaniments. Recently at Saxon + Parole in NYC, the bone marrow was glazed in miso and served with an olive marmalade, lightening the dish with its briny and citrusy flavors. Wolfgang Puck's Cut restaurant in Las Vegas serves a bone marrow flan with mushroom marmalade and a parsley salad. In San Francisco, Marlowe restaurant serves bone marrow with salsa verde to give it a zesty freshness.
Some still serve bone marrow in two-inch medallion pieces with a small spoon to scoop the inside, but lately, I'm seeing bone marrow cut lengthwise and roasted open face. I prefer this preparation, which allows the bone marrow to develop a caramelized, slightly crunchy crust. What is the strangest way you've eaten bone marrow lately?
Thanks to cake pops, desserts on a stick have taken baking by storm, making our favorite treats even more delectable. Pies, caramel, and even cookies are proving that everything tastes better on a stick. From the sweet to the savory to the unexpected, these desserts are among those that have followed in the cake pop's path.
We've all got someone (or two or three . . .) on our gift list who rocks to their own special beat. So this holiday season, treat them to something spectacular that's easy on the eyes, music to their ears, and perfectly in tune with their personal sense of style.
Not only do Beats Solo HD headphones deliver the superior sound Beats by Dr. Dre products are famous for, but they also look as good as they sound — drenched in colors that are red like a heart, teal like Miami, white like snow, and lots more.
Don't want to choose between peanut butter cookies and chocolate chip cookies? Eatthisatethat makes the case for why you don't have to.Itching for the recipe? Then check out her blog, and be sure to share your favorite foods with us in our Savory Sights community group. If you're on Instagram, holler at us by using the hashtag #SavorySight.
You'd be hard-pressed to find pair of busier chefs than Rich Torrisi and Mario Carbone: in the past few years, they've opened two of New York's most sought-after restaurants, Torrisi Italian Specialties and Parm, and racked up countless nods, including the Food & Wine best new chefs award this Summer. At their flagship restaurant, Torrisi, they became known for innovative twists on American classics, from potato gnocchi with pastrami ragù (inspired by deli meat) to Champagne-foam-topped oysters Rocafella (inspired by Jay-Z).Mario Carbone, Ray Isle, and Rich Torrisi at the NYC Wine & Food Festival
As the hosts of a New York City Wine & Food Festival seminar, Torrisi Family Dinner, the two showcased reinvented dishes like "fresh" polenta (polenta made with sweet, peak-season pure-corn cornmeal, milk, butter, local cheese, and fresh thyme) and French country-style pâté made with Italian beef sausage and burnt onions in lieu of pork. Over wine pairings from Ray Isle of Food & Wine, the culinary tour de force had an opportunity to talk about the inspiration behind their restaurants, what keeps them going, and what's next.
In January, Southern cooking queen Paula Deen — who's known for recipes like deep-fried butter and burgers with doughnuts as buns — revealed that she'd been living with type 2 diabetes for years. Public outrage ensued. Since then, she's stayed busy trying to help confused fans reconcile her famous lowcountry cooking with a healthier way of living.
She addressed this at a recent New York City Wine & Food Festival event, a TimesTalk hosted by The New York Times and moderated by Kim Severson. During the forthright (and at times bizarre) conversation, I was surprised to learn a number of surprising facts about Paula.
- You'll never guess who's on the next season of Rachael vs. Guy: Celebrity Cook-Off — Eater
- Making scallops the Christopher Walken way — HuffPost Taste
- Is it OK to text at the table? — Zagat
- Coming soon: a drive-through or walk-up-only Starbucks location — Delish
- A new film, Spinning Plates, journeys into the mind of Grant Achatz — Grub Street NY
- From chips to biscuits, the best ways to enjoy beets — Refinery29
- This Doritos hack will change your life — BuzzFeed Food
It's always fun to learn about the favorite things of a chef, so that's why we put birthday boy Emeril Lagasse -- who turns 53 today! -- in the hot seat! We asked the chef some tough questions: pie or cake? Macaroni and cheese or potatoes au gratin? Andouille or crawfish? To find out his answers, check out the video now.