For a clever way to get your comfort-food fix, serve your next hearty soup (cheddar beer, anyone?) in individually sized bread bowls. Not only is this a delicious way to enjoy a well-rounded meal, but it's also a creative method of presenting dips, sauces, and dishes like chili when hosting a cold-weather gathering. Learn the tricks to getting it right — including how to prevent the bowl from breaking — when you watch our video.
Posts for February 19th 2013
We know from experience; bacon strips covered in brown sugar and baked until caramelized are a good thing. Life Above the Clouds shares this candied bacon recipe that you'll want to make over and over again.Candied bacon: I saw this recipe a while ago and I've been dying to try it. Simple enough, this is basically just bacon covered with brown sugar and thrown in the oven. I didn't even follow the recipe. It tastes like sin in the best possible way. Sweet and savory and oozing with bacon-y goodness (aka grease). I'm definitely going for a run tomorrow . . . but it was so worth it.
- 1/2 cup packed light brown sugar
- 1 1/2 teaspoons chile powder (I just used black pepper)
- 20 slices of thick-cut bacon (1 1/2 pounds)
- Preheat the oven to 400°F. Line 2 rimmed baking sheets with foil.
- In a small bowl, whisk the brown sugar with the chile powder.
- Press bacon strips in to the sugar mixture.
- Arrange the bacon strips on the foil and sprinkle any sugar leftover onto the bacon.
- Bake for 20 to 25 minutes, until caramelized and almost crisp. Transfer the bacon to a rack set over a sheet of foil to cool completely; serve.
(Inspired by Food & Wine)
While we're always excited about the newest Hershey's candy or next Cheetos flavor, we adore trying handmade, artisanal products from smaller vendors. In our new series Artisanal Pick, we're highlighting small-batch products that we've tried, tested, and devoured.If you told me a few months back that I'd be swooning over a jar of pickled cauliflower, I'd likely scoff. But, in this case, I couldn't be happier to be wrong. Full of tangy-vinegar punch and with a perfect crisp, but not too crisp texture, these pickles from Emmy's Pickles and Jams were one of my favorite things I tasted as a judge at the Good Food Awards, and I wasn't even judging the pickles category! Since my first tentative nibble (I'm typically a rather stalwart broccoli and cauliflower-hater) I've been smitten. In fact, I couldn't help but pop one after another of the tender florets in my mouth, despite initially trying these briny, Indian-spiced pickles on a rather full stomach. Just ask the food team; I cannot and will not stop talking about them, so it seemed that it was time to finally bring in a jar to the office to share.
Not too surprisingly, the consensus was that they're a game changer of sorts. Novel, but not so out of the box to remain squarely in the "interesting" category, these pickles are an excellent snack eaten plain — I somewhat shamefully often eat them straight from the jar — but they'd add zing to any manner of dishes, in particular, as an excellent foil for fatty meats as part of a charcuterie spread. All in all, I'd suggest you cast aside any doubts you might have about the concept of pickled cauliflower and snap up a jar; they're really just that good.
Between hosting the Golden Globes with Amy Poehler and celebrating a triumphant finale to 30 Rock, Tina Fey has already had a huge year, and it's only February. Next up for Tina is her new film, Admission, costarring Paul Rudd, and to celebrate, Tina is the next star of our I'm a Huge Fan series!
Head over to the contest page and enter for the chance for you and a guest to fly to New York and get the A-list treatment with surprises along the way, all before meeting — and interviewing — Tina in person as part of our I'm a Huge Fan series! Enter now and catch Admission in theaters March 22.
Click here for official rules.
- David Chang calls The Cheesecake Factory the most important restaurant in America — The Braiser
- Nestlé gets caught up in the horsemeat scandal — HuffPost Food
- GQ's 12 most outstanding restaurants of the year — Eater
- 5 restaurants with crazy devoted fans — Zagat
- Backlash means Maker's Mark will no longer change its alcohol content — Delish
- A vegetarian pot pie with a few surprises — Tasting Table
- Burger King's Twitter account is hacked by a McD's fan — Grub Street New York
- Why were 13,000 boxes of Girl Scout Cookies sent to a landfill? — Consumerist
While few kitchen endeavors instill a greater sense of accomplishment than baking up a loaf of yeasted bread from scratch, quick breads (like beer bread) are often more practical and fill the doughy void with panache. Take for example this tender, craggy, and all-around delectable loaf. Unlike its twice-risen brethren, it can be yours in just under an hour from start to finish — a boon for the instant gratification set. Even better, its yeasty aroma will perfume your home in an intoxicating manner as it bakes; it's a true twofer if there ever was one.
I prefer mine toasted and slathered in butter, but it's also an excellent accompaniment to soups of all stripes — especially this cheddar-beer showstopper.
Don't think you'll be able to finish up the whole loaf within a day or two? Slice up the remainder of the loaf and freeze it tightly sealed; the next time you're yearning for a slice just toast it up per usual (it may need an extra minute cook time); the freezer staves off staling exceptionally well. (This tip also translates well to near-all manner of bread, muffins, and unfrosted cake, though with cake, simply allow it to thaw at room temperature before frosting or devouring plain.)
Hoping for an easy way to broaden your culinary horizons? Look no further than a new cuisine. Before you raise your hand in protest to even more restaurant dining, hear me out: the best way to familiarize oneself with a particular country's food is by actually cooking it yourself.
We promise this proposition will be both fun and easy, thanks to the following tomes, each of which is written by a foremost expert in the cuisine. Behold: 10 definitive international cookbooks that are essential to any globe-trotter's kitchen.
Don't feel like firing up the oven but have a craving for a satisfying sweet? Try these adorably petite sweet treats from Running to the Kitchen.These raw tartlets are simple, no-bake, and filled with either chocolate or almond butter!
For more — and the recipe — check out her blog, and then be sure to share your food photos in the community or by starting your own blog. If you're on Instagram, then chime in on the conversation with the hashtag #savorysight.