Posts for July 15th 2011
Unlike the martini or daiquiri, the rickey is a lesser-known classic cocktail with origins that date back to the 1880s. A traditional rickey consists of spirit (bourbon or gin), half of a lime squeezed and dropped into the glass, and carbonated water. This modernization of the rickey adds a delightful seasonal element to the drink: cherries. Although you could make it with bourbon, I used gin because it's lighter and more refreshing. This concoction is fruity, tart, and absolutely wonderful. Gin lovers will enjoy the perfect balance of sweet cherries, sour limes, and botanical spirit. Want to give it a try? Get the recipe.
Editor's Note: This is an article written by Cooking Channel's Kelsey Nixon. Here, Kelsey debunks the idea that date night dinners are just for weekends.
This week, my husband and I celebrated our third wedding anniversary. It almost makes me sad that we aren't considered "newlyweds" anymore; thank goodness we still feel like we fit into this category. We're far from perfect, but we're still smitten with one another. I've been told that the way to a man's heart is through his stomach countless times, and while I partially agree with that cliché, the thoughtfulness that surrounds food often gets me much further.
Scheduling meaningful date nights can feel like another thing to pile on a to-do list — not to mention it can be tough on the pocketbook if, in your eyes, this means fancy restaurants and Broadway shows.
See how she transforms Tuesdays into terrific date nights — along with her favorite date night dinner! — when you read on.
- 7 showstopping recipes for paella.
- 7 showstopping recipes for paella. — KitchenDaily
- Photographic evidence that Top Chef 9 is in Texas. — Eater
- A week with Alinea's serviceware designer. — Huffington Post Food
- Why legalizing food trucks will only make things worse. — New York Times
- The future of famous French spot Le Bec-Fin doesn't look so hot. — Grub Street Philly
- What you should know before going vegan. — The Daily Meal
- Most common food product substitutes. — TLC
- Scotch lovers: try drinking Japanese whisky. — Food Republic
If hopping on a plane to an exotic destination isn't in the cards for you this Summer, fret not. Road trips (especially to America's top food cities and other culinary destinations, like food festivals) can be just as fun. Even if you can't afford to take a massive vacation, you can still enjoy peak travel season by getting in a car and driving somewhere fun. But as the old adage goes, sometimes the journey is the destination, so if you've ultimately got your sights set on good eats, then don't overlook the ever-important car snacks. Here are 10 road trip foods that are just as appetizing as they are portable and transport resistant.
Recently I was in need of a seasonal appetizer that would satiate both vegetarians and carnivores alike. After watching an episode of Giada at Home, I decided to try her grilled corn and cheese cakes. Instead of using frozen corn, I substituted fresh corn cut off the cob.
The recipe has mixed reviews, and I was a little worried that the resulting bite wouldn't be embraced by my all-female guests. However, these cakes blew my friends and I away! They were amazing.
The corn flavor is enhanced by spicy pepper Jack cheese, and the panko provides a perfectly crisp crust. Although they are rich, they're not heavy; they are satisfying and filling but still light. These cakes pair perfectly with a glass of sparkling wine! I highly recommend you make this hors d'oeuvre. Get the recipe here.
This inviting float, courtesy of Dice215, looks like one decadent drink!
A grown-up float with bourbon vanilla ice cream, chocolate stout, whipped cream and caramel.
In Spanish, tomatillos are referred to as the tomate verdes, or "green tomatoes," but if you're expecting the flavor of a tomato, guess again. Rather, tomatillos bring a tangy citrus-like punch of flavor to the table.
The fruit, which dates back to at least 800 B.C., was domesticated by the Aztecs, and has since become a staple of Latin American cooking. Tomatillos — which are widely available in the US today — are in season from May to November, peaking in August, which leaves us with ample time to take advantage of their bounty. Tomatillos grow inside a paper-like husk that is inedible. Although these little green bundles of love appear a little tricky to work with, they're surprisingly simple to prepare and even easier to enjoy. Learn how to do so when you read on.