Posts for April 28th 2009
Because I wanted to make a lot of cans, I doubled the recipe — and in a matter of minutes, I had bright-flavored, zesty jars of artichokes that are great edible gifts. The multi-purpose vegetables keep for up to a week and are great on everything from pastas to salads to scrambles. To get the super quick recipe, read more
From the Indie Wine Festival to the Oscars night of the food world, May has signaled a slew of new and exciting food events. I can assure that you'll have a great time at Chicago's Toast of the Town or any of the Taste of the Nation events. Got any other food events to add? Please feel free to comment below!
- Chicago, IL: James Beard Foundation's Tru Celebration — April 29
- Chicago, IL: Toast of the Town Chicago — April 30
- New Orleans, LA: New Orleans Jazz Fest — Apr. 30-May 3
- Newport Beach, CA: Taste of the Nation Orange County — May 1
- Portland, OR: Portland Indie Wine Festival — May 1-2
- Huntsville, AL: Whistle Stop Festival — May 1-2
- Fort Lauderdale, FL: Las Olas Wine & Food Festival — May 1-2
To see the rest, read more
When I asked your opinion of Paula Deen, I noticed some interesting comments about what it means to be a chef. Many people get angered when the term is used to describe a celebrity (especially Food Network stars) who never attended culinary school.
How do you feel about the matter?
On this week's episode of The Hills, Lo, Audrina, Stephanie, and Lauren crash Brody, Doug, and Frankie's all-boys trip to Hawaii. Without their respective love interests nearby, Audrina and Brody only have eyes for each other. Meanwhile, back in Hollywood, Heidi introduces Spencer to her ex-boyfriend for the first time. Were you attuned to all the delicious details? There's only one way to find out!
To get all the fashion from last night's episode, check out CelebStyle!
Photo Courtesy of MTVTake the Quiz
Living in a cocktail town like San Francisco, I can't help but want to learn more about the ever-evolving art of mixology. Since I've enjoyed my fair share of old-fashioneds at Alembic and sazeracs at Rye, a friend got me a copy of Imbibe!: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar by David Wondrich.
Part cocktail-making manual, part biography, and part bartending history, Imbibe is delivered in the same quirky voice as Wondrich's drinks column for Esquire magazine, with a forward by Dale DeGroff. It's a fun book to read front to back, but it's also an extensive recipe collection. For a breakdown of what I liked and what I didn't, read more
Just because Cinco de Mayo falls on a Tuesday this year doesn't mean you can't entertain! I've got a delicious menu that consists of fast, yet flavorful Mexican dishes. Invite friends over for an early celebration this weekend, or wait until Tuesday evening to party on the actual date.
Start by taking some help from the store and purchase your favorite brand of guacamole and fresh tomato salsa. Supplement these dips with a quick homemade black bean salsa seasoned with garlic and jalapenos. For the main course, serve chicken enchiladas with creamy green sauce. If you're really pressed for time, make the enchiladas with a rotisserie chicken.
While the enchiladas bake, throw together a scrumptious side dish in the form of a festive watermelon and papaya salad with tequila vinaigrette. Sound delicious? Wait until you read the recipes — your mouth will be watering! Check them out now: read more
- One farmer on why she grows rhubarb and what dessert she likes to make with it.
- One farmer on why she grows rhubarb and what dessert she likes to make with it. — The Atlantic
- Classic pasta carbonara inspires this scrumptious potato salad recipe. — Chow
- What exactly is a hot brown? — Epicurious
- Use lemon juice to naturally brighten dishes. — The Kitchn
- Surprisingly these classic cocktail recipes from the 1940s seem totally modern. — Gourmet
- Despite the swine flu, consumers can still eat pork. — Serious Eats
Take an exotic escape to a tropical locale with this marvelous meal. Scallops — which are quick-cooking shellfish that are effortless to season — are tossed with a zesty lime cilantro marinade.
Spicy jalapenos add heat, juicy pineapple provides a sweetness, and chunks of avocado yield a creamy coolness. If you don't have an indoor grill pan, roast the skewers in the oven until scallops turn opaque.
This is a great dish to break out of a weeknight recipe rut, so get it now when you read more