Galette
A flat, round French pastry with a thin crust that can be either sweet or savory. The galette may be made from puff pastry, a dough such as brioche, or, commonly, a sweet pastry crust. The range of toppings may include fresh fruit, nut pastes, jams, nuts, meats, egg, or cheeses. Unlike tarts, these pastries are more rustic, as they are made by hand without a flan ring or a quiche pan. Alternatively, a galette may also refer to a crêpe made with buckwheat.
Good news for you soda fountain lovers: Coca-Cola plans to introduce a machine that dispenses 100 flavors.
The new unit, which will reportedly have a beta launch in early 2009, will remain the same size as an eight-valve soda machine by using highly concentrated ingredients to store more beverages. According to the company, switching in a new drink for the 100-flavor units will be "as easy as changing a print cartridge."
This could take an indecisive fountain drinker's soda-mixing habits to the extreme, or it could have zero impact on a diehard Diet Coke drinker. What do you think of this technology? Is it cool, or does it make a mundane thing unnecessarily complicated?
To make up for the absence of a nacho recipe today (surely you noticed it was missing!), I've decided to round up some of my favorite far-from-ordinary nacho ideas for your mouth-watering enjoyment. In case you missed it, here are six of my greatest nacho dishes. Have you made any of these yet? If so, tell me what you thought.
 Fish Taco Bite Nachos |
 Buffalo and Blue Nachos |
 Greek "Stavros" Nachos |
 Corn Pudding Nacho Bites |
 Steak Peach Nachos |
 Adobo Chip Nacho Bites |
After a long day of pitching tents, cooking food, and preparing dessert, the gang at your campfire fiesta definitely deserves a drink. No camping trip is complete without beer, so fill a cooler with plenty of ice and ask guests to bring their own brews. I'll also pick up a few bottles of red and white wine.
As the host of this fireside fete, you can also offer a fun addition to the bar menu. Since you probably won't have the time or energy to whip up something like a guavarita, opt for spiking a watermelon with rum. It's summery and refreshing, it will go great with the Mexican-inspired main courses, and it's easy to eat around the campfire. Just consume with caution, since it will undoubtedly be strong! To find out how to make it, read more
With a handful of hit shows, an international restaurant group, and 12 Michelin stars to uphold, Gordon Ramsay keeps piling more on his plate. The chef announced he will be opening a second venture in Manhattan, his US version of a laid-back, relaxed gastropub.
The casual concept, Ramsay defends, isn't due to the failing economy: "It's not because of the credit crunch or holding back. I just love that kind of alternative."
Gordon Ramsay at the London, his first stateside spot in midtown Manhattan, opened in 2006 to mixed reviews from critics, but the restaurant has proved resilient, earning two Michelin stars.
No word yet on when the café is set to open. Ramsay does have other things going on, after all: The new season of Kitchen Nightmares premieres tonight on Fox.
Analyze This: Nutrition Data Recipe Feature If you have a recipe that you've followed for years but are not quite sure how it stacks up nutritionally or calorically, then I have an answer to your query — or at least a website for you to check out. One of my FitSugar's favorite healthy eating sites, Nutrition Data, just created a new feature for analyzing recipes.
I had a full serving of education on my proverbial plate at Slow Food Nation this past weekend. Yesterday I tested your knowledge about the festival itself, and now I've got some more questions about what I learned. How much do you know about Slow Food? Take my quiz to find out.
With the end of Summer looming like a dark fog in the distance, I've taken to eating as much seasonal produce as I can. Topped with Summer squash, zucchini, and tomatoes, this tart is a perfect use of September's bounty.
The vegetables are roasted in the oven before being covered with puff pastry. Once the pastry is cooked, the tart is inverted, making for a fun presentation. To make the most of the warm weather while it lasts, read more
Recently I read an interesting article in 7x7 magazine about the pleasures of dive bars. It got me thinking about dive-bar food. You don't have to admit that you frequent dive bars, but 'fess up: What is your favorite dive bar snack?
