Posts for September 2008
L'Shanah Tovah (Happy New Year)! Last night was the beginning of the Rosh Hashanah. During this time of reflection and rejoicing, much of the celebration happens at the dinner table. The evening meal often includes the bounty of the autumn harvest, such as pomegranates, persimmons, and avocados. Honey is also significant during Rosh Hashanah, as it symbolizes the hope for sweet and joyful days in the year ahead. To ring in the Jewish new year, which is observed through Wednesday night, I made honey-glazed Cornish hens. Since Cornish hens are smaller, they can be roasted whole in less time than it takes to make a roasted chicken. To get this holiday recipe, read more
Across the country this month Oktoberfest celebrations are in full force. There's something for you, whether you want to savor the last of the Summer with a seafood festival or switch your mindset to Fall by enjoying one of the many harvest celebrations. Have a tip for another event? Leave it in the comments below!
- Santa Clarita, CA: Loose Goose Wine Festival — Oct. 1-5
- Corinth, MS: Kansas City Hog Wild BBQ Festival — Oct. 2-4
- San Francisco, CA: Oktoberfest by the Bay — Oct. 2-5
- Kansas City, MO: American Royal Barbecue — Oct. 2-5
- Napa, CA: Domaine Chandon Pink Party — Oc. 2
- New York, NY: Plate by Plate New York — Oct. 3
- Carpinteria, CA: California Avocado Festival — Oct. 3-5
To see the rest, read more
Last time I went out for sushi, I debated over whether to use regular or reduced-sodium soy sauce. Reduced-sodium soy sauce is the condiment of choice for those who are watching sodium intake, as too much sodium can result in high blood pressure. Regular soy sauce, while definitely saltier, has more flavor, in my opinion. Ultimately, I opted for regular, but this prompted me to wonder what most people tend to use in their kitchens.
At a barn shindig, serve a hearty meal with plenty of napkins to mop up the finger-licking good eats.
Start the meal off with a spicy appetizer in the form of shrimp with barbecue seasonings. Slow-cooked beef brisket is a savory, smoky, and scrumptious entree. It's also the perfect cut of meat to affordably feed a crowd.
Classic cowboy sides — barbecue "baked beans" and crisp apple coleslaw — round out the mouthwatering menu. To look at these recipes, read more
Last week I had the chance to speak with Food Network's Guy Fieri. He's the host of three shows — Guy's Big Bite, Diners, Drive-ins, Dives, and Guy Off the Hook — and winner of the Next Food Network Star season two. Filming keeps him incredibly busy, but in his spare time, the celebrity chef — who prefers hot dogs to hamburgers and mustard to ketchup — continues to experiment in the kitchen. He's deeply passionate about food, especially food education for children, and encourages "people to get on the food train." Fieri and I talked about his upcoming appearance at New York City Wine and Food Festival, and I got to see a softer side of the "in it to win it" bad-boy chef.
To see what Fieri had to say when we chatted, read more
- Celebrate Fall with these delicious-looking orange frosted pumpkin muffins. — Erin Cooks
- Lace shopping baskets will make you look chic while browsing the farmers market. — CasaSugar
- The right way to pour sparkling wine. — Chow
- Behind the scenes of a home-cooked wedding. — The Kitchn
- Travel the world in your own kitchen with 80 exotic and interesting recipes. — Epicurious
- Show your love for serious eats with one of these fabulous t-shirts. — Serious Eats
- Sweet meets savory in a scrumptious French toast and bacon sandwich. — Baking Bites
- How to prepare dinner more efficiently. — Real Simple
Although broccoli can be found year-round, it's actually in season during the Fall. Take advantage of the crisp, green vegetable with this upscale variation of the classic broccoli and cheddar combination.
The delicious and well-seasoned puree makes for a healthy yet comforting meal. Topped with crisp cheddar toasts, this soup is elegant enough to entertain with. Get the recipe and read more
I'm not exactly sure the item's been developed with patent-worthy innovation, but I would definitely use it to keep my fingers warm during chilly nighttime football games.
Would you be willing to wear a High Life hoodie if it meant boozing hands-free?
During the period of transition from Summer to Fall, you may find that while you see a lot of Fall produce in the market, the weather isn't quite cold enough for stews. This turnip salad is the perfect dish to make during this brief season. Although it's uncommon to see recipes with uncooked turnips, they're actually delicious eaten raw, with a dense, crunchy texture, and a flavor similar to radishes. It's important to slice the turnips as thinly as possible, and to make sure the salad is seasoned liberally with salt and pepper. If raw onions are too overpowering, reduce the amount of shallots in your salad. To get this recipe, which calls for only four ingredients, read more