Posts for June 3rd 2008
Every day when I water my small herb garden, I get a whiff of fresh basil. My first thoughts always go to one of my favorite summertime dishes: caprese salad! However, the tomatoes I've picked up lately are rather disappointing. Luckily, I stumbled across this recipe that puts a new twist on the classic caprese. It's made with mangoes instead of tomatoes.
This salad is a simple mix of mango, mozzarella, and radicchio all tossed with a basil vinaigrette. The sweetness of the mangoes balance out the bitterness of the radicchio creating a combination that is satisfying in both taste and texture. Rather than use the traditional presentation of thin layered slices, I chose a more rustic approach with bite-sized mango and pearl-like mozzarella. To learn how to make this updated classic, please read more
A couple of months ago, many of you were upset by the death announcement of the Hydrox cookie. Over the past few years, the black and white sandwich cookie had become harder and harder to find until it was practically extinct. However, Hydrox fans have bombarded manufacturer Kellogg, and thanks to consumer demand, the company has decided to bring the cookie back! There's a catch: The cookies will only be around for a limited time — long enough for Kellogg to see how well they sell. Michael E. Allen, the senior VP of marketing for Kellogg snacks, explains:
It's all up to the consumer. If it sells a lot and makes sense for the supermarkets and the grocery stores to keep it on the shelves, then we'll keep making them.
Thus, the fate of the Hydrox cookie lies in the hands of the consumers. Will you help save the cookie? Will you buy Hydrox while you still can?
Now that Summer reading season is upon us, I'm wondering how many of you read food books. I'm not talking about cookbooks, but the nonfiction, narrative works that, when done well, can read like novels.
When planning your wedding, it's important to say thank you. Although a handwritten note may seem old-fashioned, it's thoughtful and shows your appreciation. Give thanks to the people who send you gifts and the people who help make your wedding happen. If a friend's friend made the wedding cake, send her a quick note expressing your gratitude.
To ensure that you send them in a timely manner — no later than three months after receiving the gift — order thank-you cards with the rest of your wedding stationery. Don't rely on the printed "Thank You" though, personalize the card with a few concise sentences. Choose cards that match the theme of your wedding or that state your names — like the vintage border cards ($69.50) seen here. Below are more of my favorite styles, what kind of thank-you card do you prefer?
- Williams-Sonoma recently released circus cookie cutters and Erin made the most adorable cookies. — Erin Cooks
- Nobody likes a uni-task kitchen gadget so learn how to use your common appliances in uncommon ways. — Chow
- Move over Magnolia: these cupcakes are giving the original cupcake bakery a run for its money. — Grub Street
- Speaking of cupcakes, one of the pioneers in the cupcake blog world, Cheryl of the Cupcake Bakeshop, is closing shop. — Slashfood
- Once you know the technique for making a salad you can create delicious variations without a recipe. — The Kitchn
- Meet SoGreen frozen yogurt, San Francisco's answer to Pinkberry. — FitSugar
- Many of you are wondering what happened to Amy Finley, winner of last year's The Next Food Network Star. Wonder no more: she's left the network and moved to France! — Food Network Addict
Since my cousin's graduation party is an informal, open house, we'll be serving crowd-pleasing, comforting dishes. The party should be all about the graduate, so choose an easy, Italian menu that will appeal to an 8th grader and her friends.
Pizza squares make an excellent appetizer because no forks are necessary. For the main course, set up a pasta bar: make a huge batch of pasta and invite guests to choose from three — pesto, tomato, or gorgonzola — pasta sauces. The classic Caesar salad side gets a contemporary update when made with spinach instead of romaine lettuce.
To look at these delicious recipes, read more
This summer, I'm trying to experiment with different types of fish. Although I cook with plenty of seafood, usually I make salmon or shellfish. When I found this recipe for skewered swordfish, I couldn't help but get excited. The fish is rubbed with a lemon garlic herb mixture before being pounded thin. Next a thick orange tapenade coats the fish. It sounds delicious and exciting with a wonderfully pretty presentation.
To get the recipe and expand your fish horizons with me, read more
Over the weekend, I found myself at a backyard barbecue that celebrated the Union Street Fair. The highlight of the party was a raging Beer Pong tournament. Although I didn't play, I watched a couple of rounds of the rowdy drinking game. That's why I couldn't help but laugh when I came across this beer pong freezer set. The triangular plastic rack — that holds ten keg glasses — can be filled with water and placed in the freezer. The ice cold plastic will ensure that the beer stays cold.
Am I the only one who thinks this is crazy hysterical? What do you think of it?
It's hard to believe it's been a year since our I Heart Candy challenge, but it's true: National Candy Month is here again! Throughout the month of June, we'll be celebrating all that the candy world has to offer, so I thought I'd kick things off with 10 of the weirdest candy offerings I could find. Have you tried any of these? Start the slideshow and tell me what you think.