Recently I came across a really interesting Rick Bayless recipe for bacon guacamole. At first I thought, that can't be right. Rick Bayless doesn't really seem like an everything-tastes-better-with-bacon sort of guy. However, there it was in my inbox: bacon guacamole by Rick Bayless. I was skeptical as to whether or not it would work, but considering that I love both bacon and guacamole, I decided to give it a try. And guess what? It totally works!It's actually ingenious — an addictive and amazingly scrumptious dip. It's a good thing I made it for guests because had I been alone in my apartment, I would have shoveled the entire bowl down my throat in a matter of minutes. The smokiness of the bacon is enhanced by the addition of chipotle chiles in adobo. With juicy tomato, creamy guacamole, and crunchy bacon, each bite is a taste explosion! It's perfect for tailgating season, so get the recipe now.
Listen up readers, nikks needs our help. She recently posted a question to the YumSugar Community inquiring about waffle makers. She asks, "Does anyone know a good waffle maker that's not over 100 bucks? I want to make liege waffles." Liege waffles are a type of Belgian waffle with a richer and denser texture and sweeter taste. Since I don't own a waffle maker, I'm wondering: Do you have any affordable waffle maker suggestions? Or tips for making scrumptious waffles? Please share with us below!
Got a cooking question? Participate in the YumSugar Community! It's your place to post the most pressing questions about the culinary world.
While I'm sure you've enjoyed many chicken breast sandwiches, have you ever eaten one with the other white meat? I suggest you do so tonight! This recipe is quick and delicious. Instead of simply placing a slice of cheese and a pickle on top of the boneless pork chop, the cheese and pickle are stuffed into the meat. Don't be afraid to get creative with this sandwich; substitute arugula for lettuce or caramelized onions for the tomatoes. If you're interested in this satisfying Friday night meal, get the recipe after the jump.
Whenever I'm in need of an easy and comforting vegetarian meal that serves a crowd and can be made in advance, I turn to lasagna. Although the classic variation is loaded with meat, there are tons of vegetable lasagnas out there, from asparagus to spinach-pesto. My latest favorite is mushroom lasagna. Not just any mushroom lasagna, but Ina Garten's portobello mushroom version.
If it's a Barefoot Contessa dish, you know it's got to be good and this recipe does not disappoint. The resulting lasagna will have your guests crying, "OMG this is amazing!" It's rich, cheesy, creamy, and just plain delicious. The chunky portobellos are so meaty, even carnivores will enjoy this hearty meal. It's a one-pan dinner that's perfect for cooler weather, so get the technique after the jump.
Last weekend I found myself in the gentle rolling hills of the Andalusian countryside: I was invited to eat a luxurious lunch cooked by a friend's mother. I don't know if you're familiar with Spanish mothers, but they like to cook and more importantly, they like to feed. She created a typical multicourse feast for yours truly! Naturally, I documented the entire thing to share with you. Here, learn what a traditional Spanish meal entails.
Yesterday the news was announced that Bravo was in fact filming a special season of Top Chef in New York City that would feature 18 of the previous cheftestants and Anthony Bourdain as a guest judge. The participating chefs were revealed on the Top Chef DC reunion show last night. To find out who they are read more.
I just got back from Spain, where I enjoyed a lot of fried fish and French fries. I'm not ashamed to admit that I always paired them with mayonnaise. There's something about European mayonnaise that's absolutely divine. How about you?
If you're of the mindset that Merlot is a grape that's boring and not worth drinking, I've got a bottle that will change your way of thinking. Swanson (yes, it's a descendent of the company that makes the chicken broth!) Vineyard's 2006 Merlot is unlike any other Merlot I've tasted. It's easy to drink, yet complex with a rich berry aroma and deep ruby color. It's so delightfully well-balanced that upon first sip, I had no clue that I was drinking a Merlot. I paired it with pasta, but found that it's also enjoyable on its own. I highly recommend you seek it out!
Have you sipped any memorable Merlot recently?
My favorite kind of appetizer is one that's deceiving; a dish that's impressive and will have your guests amazed at your culinary prowess. But really, you're the only one who knows how ridiculously easy it is to make. The perfect example? This smoked salmon mousse that's a wonderful addition to a cheese plate.
Upon hearing the title, one instantly envisions sophistication as smoked salmon is a glamorous ingredient. The word mousse is what leads the eater to believe it's a complex dish to put together. However, any good foodie knows that mousse can sometimes mean gelatin.
To make this luxurious spread that would be welcome at breakfast, noon, or night, all you have to do is blitz salmon, gelatin, sour cream, and lemon juice in a food processor. Then let the mixture set overnight, and voilà! Instant elegant appetizer. See just how simple it is when you look at the recipe.
What began a couple of weeks ago as a rumor has now been confirmed: Top Chef All-Stars will premiere on Bravo on Dec. 1. According to TV Guide, 18 of the previous cheftestants will compete in the ultimate Top Chef showdown. To make the series even more exciting, everyone's favorite bad boy foodie, Anthony Bourdain, has joined Tom Colicchio, Padma Lakshmi, and Gail Simmons as a regular judge.
Although the participating chefs have yet to be announced — they will be revealed tonight on the Top Chef: DC reunion show — the wonderful folks at Eater have a good idea of who is set to appear. For the past couple of weeks, filming has taken place in New York City, and they've spotted everyone from Carla Hall to Stephen Asprinio to Marcel Vigneron.
After a somewhat boring seventh season, I'm excited to see some of my favorite chefs return for another chance at the title. How about you? Will you watch?
As a child, I was excited when my mom would declare, "Tonight we're having breakfast for dinner." Usually this involved pancakes or waffles, but now that I'm older, "breakfast for dinner" must include eggs. Today, I'm looking forward to trying this delicious-sounding recipe that combines sweet potatoes with onions and bacon to create a bed for poached eggs. A quick and simple hollandaise sauce is made fiery by the addition of chipotle peppers in adobo sauce.
If you don't have time to poach eggs, consider topping the hash with fried eggs instead. Learn how to make this meal, after the jump.
From chocolate-covered dried fruit to coffee-flavored liqueur, a lot of fair trade products have caught my attention recently. As more and more products make the claim of fair trade, some companies have taken the movement a step further, to direct trade. The concept of direct trade is simple: only the producers and the purveyor are involved, and, of course, the consumer. One such company is Liga Masiva, a CSA-style coffee importer with roots in the Dominican Republic. I've become a member of its coffee club because I know that my purchase helps make a change for the Dominican coffee-growers. How do you feel about direct and fair trade grocery items?
There's something I need to get off my chest: I use canned crabmeat when making crab dip. If I'm going to dilute the flavor of the crab with cheese, herbs, and mayonnaise, why not use the canned variation?
My favorite canned crab is the kind they sell in the refrigerator section of Costco. It's fresh and full of meaty chunks of crab perfect for crab dip. Although I love a hot, bubbling crab dip, when tailgating, it's easier to serve cold crab dip. This recipe from Tyler Florence pairs the chilled crab dip with herbed saltines and roasted tomatoes. Having tried these elements, let me tell you a secret: they're unnecessary! The dip is simply sublime on its own.
No fussy saltines or cherry tomatoes necessary. Seriously, my guests agreed, the creamy, tangy dip is so scrumptious by itself, you'll want to eat it with a spoon. Get the easy preparation method, after the break.
When hosting a female-centric event like a baby or bridal shower, it's important to offer a special nonalcoholic drink for those who don't sip alcohol. My favorite mocktail? Raspberry lemonade. It's a combination of fresh raspberry syrup, lemon juice, sugar, and water. What I love about this recipe is its adaptability. If it's too sweet, dilute with water. If it's too sour, add more sugar. It's also easy to turn into an alcoholic concoction, all you have to do is add sparkling wine or vodka. Fabulous! Get the recipe I like here.
Although it may be frivolous, I have a tiered cupcake stand. Since I host a lot of parties, it gets put to good use. It's more versatile than one would think and can display everything from cupcakes and cookies to sliders and canapes. Do you have one?
Being a native to the Bay Area, I've long been a seasonal eater. This means that I enjoy peaches and corn in the Summer and pears and squash in the Fall. However, there are certain fruits and vegetables that have become season-less due to the fact that they're always available at grocery stores, such as apples, strawberries, and one that used to be only around in Spring, asparagus.Now, let me clarify something. I'll avoid these ingredients at all costs until they are in season, but if a friend or family member begs me to serve them for his or her birthday, I can't say no! That's how I came to make these uncomplicated but delectable asparagus canapes. Crispy toast, creamy cheese, and fresh asparagus: what's not to love? They're an addictive bite; you won't be able to eat just one, so make the whole recipe. Get the technique after the break.
I've never met a sangria I didn't like, and this blushing variation with Rosé and raspberries is absolutely delightful. It's the ideal sort of drink to enjoy with salty nibbles while watching a late Summer sunset. Some tips: Be sure to make in advance, as this will give the ingredients time to meld. Don't skip the creme de cassis; it really develops the flavor of the berries and Rosé. Ask your local wine shop owner for the driest Rosé, otherwise the sangria will end up too sweet. You'll love sipping this pretty pink concoction, so get the recipe after the jump.
A long time ago, I was watching Martha Stewart, and she mentioned that her favorite ice cream was buttermilk flavored. For some reason, I've always remembered this, and when I purchased an ice cream maker, I was determined to make it. However, I got distracted by more glamorous flavors, strawberry, mint chip, vanilla bean, and only recently remembered my desire to try Martha's buttermilk ice cream.
Boy, does Martha know what she is talking about: this was one of the best ice creams I've ever tasted. It's creamy, but sorbet-like, tangy, and rich. One guest described it like frozen pound cake. Another simply could not stop mmm-ing. And me? I'm still dreaming of this lusciously wonderful ice cream. Although you need an ice cream maker, the recipe is shockingly easy. Learn it when you read more.
Being a professional in the food industry, I'm often asked the same questions over and over again. What's your favorite restaurant? What was the most memorable meal you've eaten all year? When people ask me that one, I tell this story.
I'm crazy about lamb, and one of my best friends happens to live on a farm. They not only have chickens, but her boyfriend and his brother, The Fry Bros., are up-and-coming sheep ranchers. So when I invited them to spend a weekend at my parents' vacation house in the mountains, they promised to bring an organic, sustainably raised leg of lamb.
I don't know if it's because I knew the farmers, or the fact that I was dining in the company of all my favorite people with a beautiful backdrop, or it could have been the wonderful marinade recipe (which I found in Bon Appétit), but it was the most memorable meal I've eaten all year. I can't re-create the experience for you, but I can share the recipe. Seek out a locally raised piece of lamb and host your own special dinner! You'll need the recipe: here it is.
I love recipes that take classic ingredient combinations and reinvent them in new ways. Exhibit A: this effortless recipe for grilled eggplant parmesan pizzas. The traditional Italian-American dish layers lightly fried eggplant slices with marinara sauce and mozzarella cheese. This variation lightens things up while making the meal a little more substantial. The eggplant is cooked on the grill and then the three components are turned into a topping for pizza. Instead of pizza dough that has to be tediously rolled out, the recipe employs pita. which results in a super quick and crisp crust. Get the vegetarian recipe now.