Yesterday while at a Chinese supermarket, I came across the popular Asian snack: dried cuttlefish. Cuttlefish is similar to squid, and these dried snacks are chewy and meaty with a briny, slightly sweet flavor.
I grew up eating them and think they're deliciously addictive, but I can see how their threadlike texture and fishy smell might turn people away. What about you? Do you think you could stomach this?
One of my favorite seminars at the Food and Wine Classic was Tony Abou-Ganim's party punches and sangria class. A pioneer in the world of classic cocktail making, Ganim is known for establishing cocktail programs at prestigious bars in San Francisco, New York, and most recently Las Vegas. Referred to as the Modern Mixologist, Tony takes a culinary approach to cocktails and considers himself a "bar chef."
Earlier today I had the chance to speak with Tony over the phone. To see what the fabulous Abou-Ganim had to say in my exclusive interview, read more
As usual, there are lots of delicious occasions to celebrate this week. For the more adventurous eaters, Rocky Mountain oysters will be on the menu in Wyoming. Not to worry if you aren't: You might enjoy celebrating the venerated garlic or, on the milder side, the sweet cantaloupe. If you live in Baltimore, it's your week to try out top-notch restaurants, where a three-course lunch might cost you just $20.08.
If there's something going on this week that we left out, feel free to add it in the comments below.
To see the rest, read more
Both kids and moms love lemonade. It's sweet tart taste is pleasing to a child's palette and it's pale yellow color won't stain, making mom happy. For a boy's birthday party on Alcatraz pack two coolers. Take one with you and leave one in the car. Fill the first with fresh lemonade and waters. Pack the second with small cans of soda and waters.
When you return to the car, surprise the boys by offering them a soda! To check out this delicious honey-vanilla lemonade recipe, read more
You may know how to pour a strong margarita or how to cook up a tasty tequila-lime chicken. You may have even taken your turn at mixing some mean tequila cocktails, but how much do you really know about the zippy spirit that can make you so happy?
Well, since today happens to be National Tequila Day, we thought we'd test your tequila knowledge. One tequila, two tequila, three tequila . . . go!
Take the Quiz
At the Food and Wine Classic, I watched Jose Andres make bread chips. He froze a baguette, sliced it superthin with a mandoline, and panfried it until crisp. While Andres topped his with anchovies and other Spanish ingredients, I haven't stopped thinking about this bread chip and wondered how it would translate into a nacho. 
I don't have a mandoline, so I used regular white bread. However, I wish I would have found a way to use paper-thin bread. The final result was more like a cheesy bruschetta than a nacho. When I realized this, I was disappointed, but the classic Italian flavors — mozzarella, tomatoes, and basil — were so delicious that I soon forgot my sadness. I highly recommend you make this scrumptious appetizer, only instead of calling it nachos, simply call it bruschetta! To see what I did, read more
Anytime I end up drinking in San Francisco's lower Haight district, I have to make a pit stop at Rosamunde Sausage Grill. The hole in the wall joint is perfect for a meal on the go or for grabbing a sausage to enjoy at a nearby bar. One yells his/her sausage of choice — beer, Italian, smoked haberno tequila chicken, lamb, etc. — over the crowd. After a seven-minute wait, another quick decision for toppings (onions, kraut, grilled hot or sweet peppers, ketchup, mustard) is made before being met by pure sausage bliss.
Despite its tough appearance, Rosamunde's succulent, juicy sausages are a sophisticated, grown up take on the classic hot dog. The gourmet fillings — sun dried tomatoes, cherry, fennel — enhance the flavor of the thick skinned sausages. I love this place for its unpretentious atmosphere, delicious food, and ability to satiate after too many beers.
Have you been to Rosamunde's? What did you think? If you aren't in the area, what's your favorite local spot to go for sausages or late night food?
Chock full of crunchy vegetables and Asian flavors, this vegetarian stir-fry is hearty and delectable. The meal comes together in minutes, because the vegetables — bok choy, snow peas, radishes, and spinach — are flash cooked in a large sauté pan. Meaty, soy-glazed tofu and a fresh ginger vinaigrette add layers of delicious depth to the veggies. This recipe is highly adaptable, so feel free to substitute bell peppers, mushrooms, or any other vegetable.
Chicken, pork, shrimp, or beef are nice alternatives to tofu. To get the versatile recipe, read more
When browsing the farmers market, I'm drawn to things I don't recognize. The minute I saw these beauties, I stopped to learn what they were. Called scapes, these vegetables are flowering stalks of still-developing garlic.
Only certain varieties of garlic produce these delicate shoots. They are similar to the stems you find on leeks, scallions, and chives. When young, scapes are tender and have similar properties to green onions; when scapes mature, their stems grow too woody to eat, but they develop edible seed pods. To learn how I experimented with scapes in the kitchen, read more
