Posts for July 17th 2008
It's mid-July, and we're eager to be outside. Thank goodness there's no shortage of open-air festivals this week.
The coming weekend boasts the National Hamburger Festival in Ohio, where bobbing for burgers and competitive eating will abound. Other parts of the country are paying homage to a gamut of thirst-quenching refreshments, from watermelon to mixed drinks.
Check out what's going on in your neck of the woods, and if you see something left out, leave us a comment below.
- New Orleans, LA: Tales of the Cocktail — July 17-20
- Santa Barbara, CA: California Wine Festival — July 18-19
- Des Moines, IA: Rib America Festival — July 18-20
- Seattle, WA: Bite of Seattle — July 18-20
- Bethlehem, PA: Blueberry Festival — July 18-20
- Yarmouth, ME: Yarmouth Clam Festival — July 18-20
To see the rest, read more
From clambakes on the East Coast to crab boils in the Northwest, right now is the season for shellfish social events. These parties are all about the fresh, unadulterated seafood, eaten with nothing save a pair of hands.
Do you attend any of these Summer seafood boils? Dig up your knowledge about shoreside gatherings to see how well you do on our quiz.Take the Quiz
The eight semifinalists who will compete for the coveted chance to represent America at the culinary Olympics, the Bocuse d'Or, have been announced. Among them are Top Chef Season 3 winner Hung Huynh. It's no surprise that Hung was chosen for the competition, when I spoke with him at the Food and Wine Classic, he mentioned his desire to participate. Hung and the other seven candidates were selected from 150 applicants by an advisory board that included Daniel Boulud, Thomas Keller, and Tom Colicchio. The semifinalists will face off in a culinary challenge on September 26 and 27 in Epcot Center. The final two will be trained personally by Thomas Keller and will represent America in the finals. To find out who the other competitors are, read more
How Often Do You Bring Your Lunch to Work?
Many restaurateurs are reporting a decrease in lunchtime traffic and say that customers are bringing their lunch to the office more often or selecting $5 Subway over a more expensive deli sandwich. Workers opting to bring their lunch usually spend a fraction of what they would eating out. How often do you bring a bagged lunch?
The majority of recipes feed groups of four to six people, making it hard to find dishes that simply serve two. However, if you are a newlywed cooking for your husband or wife, you will need to learn how to cook smaller servings. While it's easy to cut a recipe in half, there are many other tricks that make cooking for two easy as pie. To check out my tips on how to cook in small quantities, read more
Filled with Greek flavors, this delicious dinner is part salad, part pizza. A crisp pita is topped with sautéed spinach and roasted tomatoes. A creamy yogurt feta sauce, scented with fresh lemon juice, finishes off the open-faced dish.
Light yet hearty, this vegetarian meal is perfect for a hot night. Get the simple recipe when you read more
On Saturday night FabSugar hosted her annual summer luau. Instead of throwing a regular luau, Fab's party had a sophisticated, chic black and white theme. While Fab created the look of the luau, I was in charge of the snacks and specialty cocktail. To take a look at the food and decor of our memorable party, click the "Start" button.
A mild-flavored Italian cheese made from a mixture of heavy cream and curds. It has a mozzarella skin and runny center. Originally produced in the Italian region of Apulia, burrata is made from water buffalo or pasteurized cow milk. It takes only eight hours to produce from start to finish, with no aging required.
While often served on its own at room temperature, burrata can also be used to replace mozzarella in an unusual caprese salad.